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Pacific Beach Farmers' Market Blog

Pulling off Thanksgiving

November 21, 2011 - 11:46am
Author: 
Britta T

Just in case you're still planning a huge Thanksgiving gathering and haven't got your table settings in order, there are plenty of resources for decorations and festive accessories at the Pacific Beach Tuesday Farmers' Market. 

Doll up your dining experience using fall produce as natural decoration. You can find miniature pumpkins from Maciel & Family or Suzie's Farm to perch upon your hearth. Or gather brightly hued satsuma oranges and pomegranates from Lone Oak Ranch and display them in prettty dishes across your table. JR Organics will still have a supply of gorgeous, handmade wreaths made from ornamental peppers and flowers, and John Gilruth's booth is full of blooming succulents to give your dinner an earthy, cozy feel. You can also create your own colorful array of blossoms from the many fall flower varieties from Maldonado Flower growers..  

Greeting family and friends with gifts is always a welcome and wonderful surprise. Mikolich Honey has adorable holiday gift packs with cute little beeswax candles and honey samplers. Or stop by and pick out hand lotion, body scrub, or even edible lavender caramel from Keys Creek Lavender Farm. 

Enjoy the Holiday- Many blessings from the SD Weekly Market Team!

 

Fennel is for Lovers

November 7, 2011 - 10:41am
Author: 
Britta T

Fennel is that gorgeous, stalky frond that grows rampant throughout San Diego- A weed, but a treasure none the less, this root vegetable will capture your heart over and over again with new recipes. Find bulbs and fronds of friendly fennel and more this week as you shop at the Pacific Beach Tuesday Farmers' Market.

Normally fennel tastes like the love child of celery and licorice. Roasting, however, brings out complex flavors and satiates our cravings for warm, tender food now with winter's return. Select a few stalks from Suzie's Farm this week and simply chop the bulb into quarters, then coat the pieces with a healthy dose of oil (have you tried the avocado oil from California Olive Oil?). Toss with salt and pepper, and roast in the oven until the outsides begin to crisp, leaving the insides warm and tender. 

For a flashier meal- experiment with this Yellowtail & Fennel Crudo recipe from Chef Brian Sinnot- An elegant, yet simple dish with fresh fennel, pomegranate seeds, and mint. Sift through the ruby round pomegranates at Lone Oak Ranch or pick out a prize from John Gilruth. You can find fresh yellowtail or other filets with Miss Sushi, and Suzie's Farm has tiny, fragrant bunches of wild mint...

 

Get more green

October 31, 2011 - 11:51am
Author: 
Britta T

You know those greens you find in certain salads with really assertive flavors, like peppery arugula or bitter endive and dandelion? When paired with sweet citrus fruits like oranges, ripe pears or crunchy apples, and figs, you change the flavor experience of your daily dinner salad from great to sensational. Roasted nuts (almonds, walnuts, or pecans) bring out the even more sweetness in the greens. There are endless possible variations on this theme, especially if you account for dressings and oils or other heavier decorations. If you're hankering for something fresh, tasty, and not overly saturating, try combinging fresh arugula from Suzie's Farm with Valencia oranges from Paradise Valley Ranch, and roasted almonds from Hopkins AG. Or, for an easy lunch salad, combine frisee (that curly, fancy looking lettuce at Suzie's), with quartered ripe apples, toasted pumpkin seeds from the gorgeous varieties available at Maciel & Family, then top it with thin sheets of tender slices of beef that you can pick up from Son Rise Ranch and cook until they're perfectly roasted and juicy. 

 

 

Beets are Back

October 24, 2011 - 11:22am
Author: 
Britta T

Too much summer sun can sizzle beets in the ground, keeping us from enjoying their sweet nourishment all year long. But lately there's been a beautiful resurgence of colorful pink, orange, and deep red shades of beets on our farmers' tables. It's definitely appropriate weather for soups, so why not make the best with the best and try out this delicious Orange Scented Beet Soup.

PIck up a bundle of bright red or golden beets from Maciel Family Farms, choose the most crip and shiny Pink Lady apple from Smit Orchards, and take home a couple of shallots from the Produce Stand. Roast and slice the beets, and blend them all together in a food processor. Add a bit of fresh squeezed orange juice from Paradise Valley Ranch, a dash of lemon juice, salt, brown sugar, and balsamic vinegar from Bari Olive Oil . Serve warm, with small dollops of Nicolau Farms goat cheese and sprinkle with a few fresh chives from Suzie's. 

If you simply want to create a gorgeous addition to another dish you have planned, roast the beets in a bit of foil until the skin is easily penetrable with a fork. Remove, let cool, and season to taste with sea salt and fresh black pepper. Serve with a dash of chopped parsley or freshly plucked mint. it's perfect!

 

Mizuna Moving In

October 24, 2011 - 11:11am
Author: 
Britta T

Cooler days call for cooler veggies, and you can bet that you'll be seeing a huge variety of Winter greens soon as we enter the winter months at the Pacific Beach Tuesday Farmers' Market. Maybe you've never met before, but Mizuna is one of our most welcomed Winte guests. A Japanese green with graceful feathery leaves and a similar peppery flavor to argula, Mizuna is best when eaten raw in salads, or cooked down and simmered with lots of other fresh fall veggies. Tatsoi is another amazing Asian green that has small, heart-shaped, green leaves. It is beautiful in all salads, and tastes strong and spicy, similiar to mustard greens. Both are worth seeking out, and you can find bunches for sale at JR Organics and Suzie's Farm.

Kick it up a notch this week with a quick dinner packed with nutrients and fall flavor. Using 1-2 cups each of chopped tatsoi and mizuna leaves, fresh sliced cucumbers or thin sliced green zucchini and green onions from Maciel Family Farm, create a green-sesame stir fry, topped with baked teriyaki flavoured squash from Produce Stand or roasted eggplant from Kawano Farms with a sweet tahini- dressing.

 

Saying Yes to Goat Cheese, please!

October 19, 2011 - 12:07pm
Author: 
Britta T

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at our Tuesday afternoon Farmers' Market, we're talking serious flavor matched with serious luxury. Surprisingly, there's quite a few folks in the neighborhood who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list.

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Kawano Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with a bit of grated parmesean cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish.

Or maybe a simple, yet decadent salad is more appealing to you- Take home some locally raised bacon strips from Son RiseRanch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese.  Yum!

 

Decadent Desserts

October 19, 2011 - 11:51am
Author: 
Britta T

The evenings are indeed surrounding us earlier and there's a slightly brisk feeling in the air. But we've strung the lights at our Pacific Beach Tuesday Farmers' Market and are making the best of the shorter days! It's become quite the atmosphere for leisure, good spirits, and of course romance! If you're in the mood for a sweet treat while you're in the neighborhood, want a lovely place to stroll with your beloved after sunset on the beach, or need to pick up all the ingredients to make your own, homemade dessert delicacies, visit us this week for some sweet ideas!

Baked Apple Cookie Bars: Head home with a tub of yummy toasted granola from Safari Crunch, juicy honey crisp apples from Smit Orchards, and a few Pumpkin Praline cookies from The Cravory. Chop everything well and mix with butter, eggs, flour, baking soda, cinnamon, cloves) and bake at 350 degrees for 20 minutes. You can enjoy them warm, or freeze them to pack into school lunches for easy, "healthy" treats.

Slightly Sinful Saute: Persimmons are the select fruit of fall. Like orange hued tomatoes, their ripe pulp simply falls apart and melts in your mouth. For a quick, and slightly sinful dessert, peel and cut-up a few Fuyus (the shorter, stalkier variety) and sautee gently in butter and cinnamon, followed by a splash of Grand Marnier. Serve with a slice of pumpkin bread from Belen Bakery or a scoop of vanilla ice cream.

Take-me-away Take Away: If you simply want to enjoy dessert onsite with us while you stroll between the stalls, stop by Moncai Vegan for a fresh baked chocolate chip cookie, double chocolate brownie, or one of their mouthwatering lemon cakes. And its all vegan! If you're really in the mood to impress, choose a few dazzling tarts or a creme brulee from Lisko Imports and sit down and spoon feed your friends! 

 

Orange you feeling orange?

October 17, 2011 - 12:48pm
Author: 
Britta T

Fall is certainly the time of year for letting your inner orange shine. Halloween is right around the corner, and the holidays too, so what better time to pick up a bag of oranges and make the most of their outstanding flavors and outrageous colors?  Valencia Oranges are ripe and fresh, right NOW at the Pacific Beach Tuesday Farmers' Market. Pay a visit to Paradise Valley Ranch to pick out a hefty bag of oranges or a bottle of fresh pressed orange juice to enjoy while you shop. 

Give your next dinner some zing by making an orange juice glaze! Miss Sushi sells yummy, fresh filets of locally caught fish every week. Let your fish marinate in fresh pressed orange juice, extra virgin olive oil from Bari's, salt and pepper, and a bit of chopped parsley from Suzie's Farm! 

Make your home smell like heaven by cooking up a pot of fragrant fall spices. Use your discarded orange peels, coriander, cinnamon, pepper, and fresh ground cloves in a pot of boiling water. Let it simmer for an hour or so, filling your home with a rich, sweet aroma. 

Offer your friends and family a simple, healthy, and gorgeous salad at your next gathering. Combined fresh shaved fennel and radishes from Suzie's Farm, sliced oranges, and a heaping mound of peppery arugula. Top it off with a drizzle of olive oil, red wine vinegar, and roasted orange blossom almonds from Smit Orchards.

Pleasant to be a Peasant

October 12, 2011 - 11:48am
Author: 
Britta T

SIMPLE. SEASONAL. SOUP

Face it- Fall is here, and as much as you love the warm afternoons, you're craving the chilly mornings and the darker nights because you know they beckon warm, simmering soups and heartier, family meals. So, do as the peasants do: head to the Pacific Beach Tuesday farmers' market after work to gather a few staple, seasonal ingredients, head home to your loved ones, and share some delicious, warming recipes that don't cost you an arm and a leg.

Potato and Tuscan Kale Soup


Use fresh Italian chicken sausage from Son Rise Ranch, browned and sauteed, to spice this incredibly simple "peasant" soup. Cook russet or sweet potatoes from Produce Stand in chicken broth with fresh garlic and onions from Maciel Family Farms. Stir in chopped kale from Suzie's, and add a bit of fresh pressed olive oil from Bari's to round out the taste. Season with salt and pepper and let it simmer for a few minutes to tenderize the kale and bring out all the flavors.


Butternut Squash Soup and Carmelized Pears
For a sweeter soup, opt for using roasted butternut squash. Suzie's Farm offers petite or "family size" squash to fit everyone's needs.

Start by sauteeing leeks in hot pan with olive oil. Add diced squash, water, and fresh spices like cinnamon, ginger, nutmeg, salt and pepper. Simmer for 40 minutes, or until the squash begins to soften. While the soup is cooling, halve a few sweet Asian pears from Lone Oak Ranch and sautee them, slowly, in grapeseed oil or butter. Lower the heat, adding a bit of fresh maple syrup, cinnamon, and balsamic vinegar. Cook until pears are soft. Then all you have to do is puree the squash mixture, reheat before serving, and garnish with beautiful, tender caramelized pears. Don't forget to serve warm, fresh baked soda or dark rye bread from Belen Bakery to sop up all the leftovers....

Zymurgy, ya heard me?

October 10, 2011 - 11:20am
Author: 
Britta T

ZYMURGY

What to do with the incredible bounty of rich, delicious fruits and vegetables from the summer and fall? Preserve! Ferment! Savor! Food fermentation has many benefits:
Fermented food enriches the diet by developing diverse flavors, aromas, and textures in food substrates. Imagine the flavors of spicy kimchi, soy sauce, sauerkraut, fresh yogurt, peppery dill pickles, and crispy pickled turnips, beets, or cauliflower.

Fermentation and canning preserves substantial amounts of food that might otherwise go to waste. (That means it's ok to buy a lot of food at the market every week- you'll have more to pickle!) Biologically, fermentation enriches food substrates with protein, essential amino acids, and vitamins. Plus, it decreases cooking times and fuel requirements for healthy foods. 

Mark and Rebecca Stogsdill, owners of Happy Pantry, have recently changed their whole product line, now offering raw, naturally fermented pickles, kimchis, krauts, and veggies. You can find a smattering of delicious options at their stall every week at our markets.

Visit us this Tuesday at the Pacific Beach Farmers' Market to take home the last of summer's delicate fruits and veggies. Chop up those extra carrots and cucumbers from JR Organics, add some salt, seal them in beautiful glass jars, and enjoy those rich flavors all year round! Take home the sweet remains of yellow and white corn from Kawano Farms, gorgeous red and green sweet peppers from Suzie's, and gorgeous okra from the Produce Stand.