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Pacific Beach Farmers' Market Blog

SNAZZY SALAD

February 11, 2013 - 11:41am
Author: 
Chris S.

Check out the wild salad greens at the Pacific Beach Tuesday Farmers’ Market; find mizuna, or Japanese mustard, at JR Organics and enjoy it’s slightly spicy flavor raw or stir-fried with other vegetables.

Look for tatsoi, also known as Rosette bok choy, at Suzie’s Farm and try bright red radicchio from Maciel Farm. Crunchy frisee is the key to a salad Lyonnaise topped with a perfectly poached egg from Descanso Valley Ranch.

Look for piquant dandelion greens, escarole, arugula, sorrel, purslane and more from your favorite farmers. Because salad doesn't have to be boring anymore!

ROOT DOWN

January 27, 2013 - 9:11pm
Author: 
Christopher S.

Get back to your root vegetables at the Pacific Beach Tuesday Farmers’ Market with carrots from Kawano Farm or beets from Maciel Farm. Try turnips from Suzie’s Farm, JR Organics’ parsnips, or kohlrabi from Gilbert Quintos Farm.

Toss your favorites with Basil Garlic Parmesan Oil from Bistro Blends for roasted root vegetables, or combine beets with chevre from Nicolau Goat Farm and Hopkins AG pistachios in this gorgeous Napoleon. Go raw with root vegetable slaw or get warm with spicy roasted parsnips (featuring apples from Smit Orchards).

Pick up a pastured bird from Descanso Valley Ranch for this one pot chicken with roasted vegetables, or try these delicious baked root veggie chips that are perfect for dipping in Bitchin’ Sauce.

Celebrate your roots!

RED IS THE NEW ORANGE

January 14, 2013 - 10:01am
Author: 
C. Smyczek

Check out the crimson hued blood oranges, or arrancia, at the Pacific Beach Tuesday Farmers’ Market this week.

Visit Lone Oak Ranch or Gilbert Quintos Farm to pick up this unique citrus, which looks like an ordinary orange on the outside but bursts with bright red color when cut open. The color comes from anthocyanins, powerful antioxidant compounds also found in red berries, and some people find a hint of raspberry flavor in the taste of blood orange juice.

It makes a wonderful addition to vinaigrette dressing made with olive oil from Bistro Blends or the California Olive; try drizzling it over a salad of fresh greens and roasted golden beets from Maciel Farm. Try pairing arrancia with Suzie’s Farm fennel and wild caught fish from the Salmon Slinger in salmon with roasted fennel and blood orange salsa.

It’ll make a bloody good dinner!

FUNGUS AMONG US

December 17, 2012 - 1:24pm
Author: 
Chris S. & Brijet M.

Find button, shiitake, crimini, and portobello mushrooms at the Pacific Beach Tuesday Farmers’ Market, grown in Escondido by Mountain Meadow Mushrooms and sold at the Kawano Farms booth. Sautee them with garlic and bell peppers from Proios Family Farm or stuff them with sausage from Ochoa Family Chorizo.

SoCal Shrooms has been sending their beautiful pink oyster mushrooms (almost too pretty to eat... almost) to the PB Market with Suzie's Farm. Pick some up and use in any recipe that calls for mushrooms. You can also pick up a "mushroom grow kit"- perfect to give growing a try or give as a gift to your urban-farmer-wannabe friend!

Grab a bag of green or yellow string beans from J.R. Organics and make this easy and scrumptious mushroom-and-bean salad. Add some slivered almonds from Hopkins AG for a little crunch!

Use your choice of cheeses from Nicolau Farms or Springhill Cheese Company and bella mushrooms to whip up this tasty treat: pizza stuffed mushrooms!

These mysterious mycological marvels resisted human efforts to grow them for thousands of years; only in the 1890’s did scientists learn to reliably cultivate agaricus bisporus, the common brown or crimini mushroom. The now familiar white mushroom is descended from a mutant batch of ‘shrooms that popped up on a Pennsylvania farm in 1926, and the shiitake mushroom has only been grown commercially in the United States since the 1980’s.

Pick up some mushrooms today to add a little magic to your meal!

CHICKEN OR THE EGG?

December 3, 2012 - 10:30am
Author: 
Christopher S.

Find natural, local, pastured chickens and eggs at the Pacific Beach Tuesday Farmers’ Market. Descanso Valley Ranch is home to birds that meet the prestigious French label rouge standards for quality - you’ll definitely notice the deeper, richer flavor of the meat. Roast it simply with salt, pepper, and fresh savory herbs from JR Organics, or make a big batch of chicken soup - you don’t have to wait ‘til you catch a cold to enjoy it!

The hens at Paradise Valley Ranch roam the avocado orchards by day and enjoy a diet of grass, bugs, and the occasional fallen fruit while they simultaneously provide natural fertilizer to the trees. Their eggs have sunny golden yolks and an incomparable taste. Combine them with persimmons from Smit Orchards or Gilbert Quintos Farm and a country French loaf from Belen Bakery in this amazing persimmon bread pudding.

Happy hens lay great eggs!

MOVE TO THE BEET!

November 26, 2012 - 3:55pm
Author: 
Catt W.

Love them or hate them (and people tend to go one way or another), you can find deep scarlet, orange and yellow beets at the Pacific Beach Tuesday Farmers' Market now, fresh from the fields at Suzie's Farm, Maciel Farm or Proios Family Farm. 

Honestly, I've always loved beets, long before the market made it easy to bring a bunch home any fall or winter Thursday. Rows and rows of jars of pickled beets glinted like rubies in my grandmother's pantry, and she was always happy to slide a few onto a plate beside a sandwich or stain a salad with a few slices. 

If you're dealing with a skeptic, try these salty Parmesan Beet Chips made easy with garlic infused olive oil from California Olive. Toss roasted chunks with crumbled fresh goat cheese from Springhill Farm and greens from J.R. Organics and you'll rival the best restaurants in town. Or disguise and conquer with these crazy Beet Brownies: that's what we call a jazz beet!

 

WHO'S LIME IS IT ANYWAY?

November 12, 2012 - 12:43pm
Author: 
Chris

Tahitian or Bearss limes from Paradise Valley Ranch at the Pacific Beach Tuesday Farmers’ Market add a spicy, fragrant flavor along with a splash of bright acidity to guacamole, salsas, or margaritas (for the over 21 set!).

Find more fresh limes at R&L Farms, Ranchito Rainbow and Gilbert Quintos Farm. Pick up wild caught halibut from the Salmon Slinger and cilantro from Suzies Farm for this simply delicious cilantro-lime halibut, or kick it up a notch by garnishing the dish with these spicy Indian lime pickles. Use fresh chevre from Nicolau Goat Farm and pastured eggs from Descanso Valley Ranch to make these amazing goat cheese and lime cheesecake cookies; garnish them with candied lime peels.

Isn’t it time you cooked with limes?

SOUP AROUND AND VISIT THE PB MARKET!

November 12, 2012 - 11:47am
Author: 
Christopher S.

SOUPER MARKET

Cool fall evenings are a great time for soup from the Pacific Beach Tuesday Farmers Market. Visit One Fresh Meal for tasty treats like zesty lentil, parsnip and apple curry, winter squash bisque or autumn minestrone. The soups are loaded with local and organic veggies and made fresh daily, and they also offer house baked peasant bread that’s perfect for dipping.

If you’d rather make your own, pick up potatoes from Proios Family Farm, kale from Gilbert Quintos Farm and sausage from Ochoa Family Chorizo for this classic caldo verde, or grab pumpkins from JR Organics and fresh chestnuts from Smit Orchards for chestnut-pumpkin soup.

Combine happy rich broccoli and cheddar cauliflower from Suzie’s Farm with organic cheddar from Springhill Cheese Company in this recipe, or roast a chicken from Descanso Valley Ranch and make this incredibly flavorful stock from the leftovers.

Have a souper evening!

LOCAL FRUITS MEET LOCAL BREWS

November 5, 2012 - 2:08pm
Author: 
Chris S.

Celebrate Beer Week by pairing great local brews with fantastic produce from the Pacific Beach Tuesday Farmers’ Market. Find fuyu persimmons at Ranchito Rainbow, Lone Oak Ranch or Smit Orchards, and combine them with fennel from Suzie’s Farm and Nicolau Farm’s chevre in this salad; pair it with Alesmith Li’l Devil, a bright, fruity and spicy Belgian-style ale.

Roasted winter squashes from JR Organics or Proios Family Farm go great with amber ales; we especially liked this kabocha squash recipe with Green Flash Hop Head Red. San Diego brewers are best known for their India Pale Ales, but you’ll need a bold dish to stand up to their strong flavors - try throwing wild Alaskan salmon filets from the Salmon Slinger on the grill with a glaze of pureed guavas from Gilbert Quintos Farm.

There’s some tasty ideas brewing at the market this week!

 

PERSIMMON SAYS!

October 29, 2012 - 2:43pm
Author: 
Brijet M.

Find fresh fuyu persimmons from Gilbert Quintos’ Farm and Rainbow Ranchito at the Pacific Beach Tuesday Farmers’ Market. Look for small, bright orange fruits with a sweet floral aroma and firm flesh. They may look like squat, orange tomatoes but will have large flat stem on top.

Some varieties of persimmons are very tannic, and nearly inedible before they’re fully ripe and soft, but fuyu persimmons are much less astringent and can be enjoyed while they’re still crisp like an apple. Be sure to ask your farmer what kind of persimmon they are offering and how to best prepare them to eat. 

We've heard of persimmon salads, teas and even persimmon maragritas made in cinnamon salt rimmed glasses (yum!). Grab a bag of fresh-made tortilla chips from Ochoa Chorizo and whip up this persimmon salsa recipe! Their sweet-tart flavor pairs well with soft, fresh cheeses, like Nicolau Farm’s classic chevre or lemon quark from Springhill Cheese Company. They also make wonderful pies and tarts if the weather should cool off enough for us to use our ovens again!

Try this persimmon carpaccio with fennel salad, using fennel from Maciel Family Farm, radishes from Suzie's Farm and a red onion from Proios Farm. Toast pumpkin seeds from J.R. Organics' pumpkins and carve the rest for Halloween! Persimmon granted to enjoy the fall!