Skip to Content

Pacific Beach Farmers' Market Blog

Mizuna Moving In

October 24, 2011 - 11:11am
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
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
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
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
Britta T


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
Britta T


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.

Big Waves and Big Eats

October 3, 2011 - 1:01pm
Britta T

Lack of surf got you down and out lately? No worries, man! If you're searching for swell around Pacific Beach, you'll find waves of food, fun, and people at our Tuesday Farmers' Market.

Before you paddle out, sip on some hot Pacific Coast Mint tea from Agora Bean + Leaf. Snack on a bowl of homemade, toasted granola from Safari Crunch with ripe peaches and plums from Lone Oak Ranch, or pick up fresh baked banana bread from Sugar and Scribe to give you that energy boost you need! On your way back from the beach, you can smack your lips on a bunch of sweet, royal flame grapes from Smit Orchards, raw almonds from Hopkins AG, or fill up with a savory, turkey filled Southwestern sandwich from the folks at Olive Oil Cafe. No matter what the waves are doing, we'll always have great eats, and great treats to keep you fueled up for whenever those big ones roll in! 


Geeks over Greek

September 19, 2011 - 2:15pm
Britta t


Need some quick recipes for dinner? Want something light, refreshing, and easy? Now's the best time to head to the Pacific Beach Tuesday Farmers Market and stock up on all sorts of fresh Mediterranean ingredients to put together your best Greek family dinner yet.

Greek Saganaki is a savory traditional side dish that brings everyone together before a meal. Try a different twist and pan fry fresh slices of goat-feta cheese from Nicolau Farms. Arrange on a platter with juicy, sweet slices of San Marzano tomatoes from Suzie's Farm and lemon wedges. Or make your own tasty Skardalia dip using one pound of russet potatoes from Produce Stand, a few fresh cloves of garlic from Maciel & Family, and half a cup of raw almonds from Hopkins AG. Cook the potatoes, roast the almonds and blend together with a squeeze of lemon juice, salt and pepper, and enjoy with some fresh pita bread from Baba Foods.

You can't go wrong by making a huge Greek salad to share with friends and neighbors. Stop by JR Organics for a few heads of crunchy romaine lettuce, heirloom tomatoes, crispy cucumbers, and red onions. Add a few hungarian hot wax peppers from Suzie's Farm to give it a kick. Crumble in some feta cheese from Nicolau and top it off with some Kalamata olives from Lisko imports. Serve with a chilled glass of white wine, or use coffee from Agora Bean & Leaf to float the traditional three coffee beans in a glass of Sambuca ...the Greeks were always known for their decadence, weren't they?


Tis the Season

September 12, 2011 - 2:03pm
Britta T


Here are a few natural remedies to prevent yourself from catching a cold as we enter into Fall, and to treat the symptoms if one catches you. Nature supplies us with everything we need to fight viruses, and it can all be found at the Pacific Beach Tuesday Farmers’ Market so there’s no need to spend your time and energy inside a pharmacy loading up on pills.

1) Eat your C’s: Vitamin C is one of the most effective tools to help boost your immunity. Especially during cold season, you should be increasing your intake by eating the right foods. JR Organics has fresh thyme and parsley, the sweetest strawberries, and even broccoli all packed with this vitamin. Suzie's Farm can supply you with crisp, dark, leafy greens and bright bell peppers. Don’t forget to drink your orange juice: Paradise Valley Ranch has you covered with fresh squeezed Valencia orange juice and big bags of oranges to keep you strong and energetic.
2) Sip a glass of lukewarm water and Mikolich Farms honey mixed with cinnamon powder, or a squeeze of lemon from Rainbow Ranchito, to help boost your immune system during the cold season. (Honey should never be boiled- the heat kills its enzymes, leaving it vulnerable to bacteria.)
3) Get outside! Good airflow means less viruses flying around your head and you can absorb some much needed Vitamin D from our friend, the Sun.
4) Lose the stuffy head: Add a cupful of dried chamomile flowers (You can find fresh bouquets at Suzie’s Farm) to a pot of boiling water. Turn off the heat, cover, and let it steep for a few minutes. Then, using a towel over your head, inhale the steam and enjoy the herbal steam bath.
5) Do as grandma says, make chicken soup! The soup's salty broth keeps mucus thin (and taste better than cough syrup). Pick up a free range chicken from SonRise Ranch, carrots and garlic from Maciel & Family, and onions from the Produce Stand. Add fresh herbs to make a tasty, healing soup.  You'll feel great afterwards!


Honoring the Honey Bees

September 12, 2011 - 11:51am
Britta T

September just so happens to be national honey month, and we're celebrating at the Pacific Beach Tuesday Farmers' Market. Given the fact that the average American consumes around 1.5 pounds of honey every year, it's time to give those hard working honey bees some well deserved praise. Honey goes well with just about anything - and the farmers' market is just the place to stock up on delicious, local varieties from Mikolich Honey and Produce Stand farm, as well as all the goodies you can imagine to pair with it.

Using Kawano Farms' big, bold eggplants, try drizzling eggplant fritters with an orange blossom honey for a new and interesting appetizer. Or if you're looking for something more sweet and creamy, mix a few tablespoons of lavender honey with the creamy goat chevre from Nicolau Farms and use it as a dip with fresh Gala apples from Smit Orchards or pair it with freshly baked cinammon bread from Belen Bakery. 

If you’re stocked up on fruit, dairy products, and meat that might rapidly go bad in a power outage (funny, didn't that just happen?) use honey as a natural, quick acting food preservative. The high concentration of glucose in honey forces the water out of any yeast or bacteria cells that could otherwise contaminate food. Take those too-ripe-to-eat peaches and plums from Lone Oak Ranch and make your own fruit compote to remind you of summer’s sweetness all year round. Mix your leftover goat cheeses or soft goudas with a tablespoon of honey from Mikolich to prolong it for a few extra days. Cure any uncooked pieces of meat from Son Rise Ranch  in honey to protect it from developing bacteria.

However you use it, be sure to sport your local honey tee- shirt from Locally Grown Clothing and spread the word of the incredible magic of honey.