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Pacific Beach Farmers' Market Blog

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. 


Protein for your Go Team

September 7, 2011 - 11:17am
Britta T


Ever wonder if the food you eat gives you enough of that prized possession, protein? You've got options folks! The Pacific Beach Tuesday Farmers' Market has all of them stacked and ready to go so you can pack your meals with a protein punch.

If you're feeling carnivorous, try out a delicious rainbow sushi roll or pick up a filet of just caught fish from Miss Sushi. Maybe meat isn't in your diet? Make a fresh summer salad with lima beans and corn and cilantro, topped with shaved broccoli stems from Maciel and Family. How about snacking on a handful of raw almonds from Hopkins AG to carry you through your day, or try adding fresh walnuts from Nicolau Farm to a pile of Suzie's fresh arugula and roasted beets. There's always your traditional on-the-go meal by smearing some cinnamon infused peanut butter from PB Peanut Butter all over a toasted slice of sunflower flaxseed multigrain baked by Belen Bread. Give your breakfast a boost and smother a good helping of Bitchin' Sauce's pesto over poached eggs and avocado slices from Paradise Valley Ranch or dip fresh carrots and cucumbers from Suzie's Farm in Majestic Garlic's rich, vegan curry hummus. However you do it, you're sure to feel good eating straight from the market! 


Best in the Southwest

September 7, 2011 - 8:07am
Britta T


Let's face it- people in California love Southwestern food. And in our small San Diego corner of the world, that means any fusion of ingredients that Spaniards, cowboys, Native Americans and Mexicans might have noshed on. The Pacific Beach Tuesday Farmer's Market is bursting with ingredients for you to satiate those taste buds and get creative with your own Southwestern cuisine.

If you haven't already tried a sample, Bitchin' Sauce offers a spicy chipotle sauce that you can smother over just about anything. Make yourself a Southwestern breakfast bowl with fresh black eyed peas from JR Organics and diced tomatoes from Kawano Farms. Add a couple of sliced jalapenos from Suzie's Farm, and creamy chunks of Reed avocados from Paradise Valley Ranch. You can add farm fresh poached eggs from The Produce Stand and top it off with chopped cilantro from Maciel & Family.

When you need a simple afternoon snack, reach for a handful of Smoked Chipotle almonds from Hopkins AG to give you that spicy kick you need to make it to dinner. Too hungry to cook when you're done shopping the market? Take a pack of locally-made Gourmet Tamales, have a Salvadorean pupusa, or stop by the Olive Oil Cafe stand to order their incredible Southwestern Sandwich, stacked tall with sliced turkey, pepper jack cheese, spinach, jalapenos and a homemade chipotle aioli. Ole!


Sangria for your Shangri-La

August 29, 2011 - 1:14pm
Britta T

Sangria for the Masses

Doesn't the saying go, "when the universe gives you lemons (and limes, oranges, apples and grapes too), make sangria"? The Pacific Beach Tuesday Farmers' Market has all the best ingredients to blend together a personalized, refreshing wine punch. Sangria (from the word sanguine, meaning blood), is a light, sweet drink native to South America. using dry, inexpensive wine and fresh slices of citrus flavored fruits, you can set the mood for your next picnic or party or lazy summer afternoon with any variation of this recipe.

Go ahead and buy a ten pound bag of juicy valencia oranges from Paradise Valley Ranch. Pick up a few Gala apples from Smit Orchards, a box of tender, just plucked raspberries from Kawano Farms, and two or three extra ripe nectarines from Lone Oak Ranch. Slice all the fruit thinly and mix with one or two bottles of red or white wine- nothing too sweet or too expensive. You're making a base for the drink, so don't go overboard. Allow the fruit to soak in the wine for at least a few hours, or overnight if possible. This allows the fruit to infuse the wine with all its sweet, complex flavors, creating the most sumptuous sangria.
Add ice and seltzer if you prefer when ready to serve, and enjoy in the company of close friends and even better sunsets.