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Pacific Beach Farmers' Market Blog

Cool as a Cucumber

July 25, 2011 - 12:57pm
Author: 
Britta T

COOL AS A CUCUMBER

Have you been seeing those sneaky snake-like fruits popping up at the markets? Ta-daa! They're cucumbers! The cucumber, or Cucumis Sativus, is one of the most direct relatives to muskmelons and gourds, and as most people know, there's nothing quite as a cool as a cucumber- cucumber peels can be used to treat skin irritation or sunburns, and the fruit contains nearly 95% water and loads of potassium to keep you hydrated during the summer months.

Here's a refreshing tonic that will bring you back to life, especially if you've enjoying it too much! Sea salt delivers a healthy form of sodium with important trace minerals and elements like magnesium and calcium that replenish your supply of electrolytes. Try using one of the Natural Sea Salt blends from Salt Farm, and while you're at it grab a bunch of fresh mint from Maciel farms or JR Organics. Or, if you're hankering for a little exotic flavor, Paradise Valley Ranch has some tasty limes to twist into your drink.

Cucumber Cooler:
In a blender, mix together until completely pureed:
2 medium sized cucumbers
Juice from 2 limes
5-6 mint leaves
1 pinch of sea salt
1 cup water
2-3 ice cubes


 

Pacific Beach Farmers Market
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Succulent Succotash

July 22, 2011 - 11:37am
Author: 
Britta T

SUCCULENT SUCCOTASH!

 

With all the sizzling, summer days we've been having lately, it's about time to head down to the new Pacific Beach Tuesday Farmer's Market and stock up on some of summer's best fresh produce, make a picnic, and head to the beach for sunset! Summer means squash and beans- the perfect ingredients for a light, savory succotash. Normally comprised of corn, beans, ham, and any other leftover veggies, the English word "succotash" has been translated from Narragansett, an ancient Eastern Algonquian language, now extinct. When you see all the delicious food offered at the market this week, you'll be quick to head home and cook up your own version of the traditional stew that will make even Sylvester the Cat swear...

If ham or bacon doesn't suit you, substitute fresh summer squash or eggplant. To make a basic succotash, grab two pounds of dried fava beans from Maciel Family Farms, let them soak for 5-10 minutes, then blanch them to remove the shell. (Learn more about soaking and shelling favas) That should leave you with about 2 cups of shelled beans to start your dish. Heat up some olive oil in a large pan, and saute 2-3 spring onions, courtesy of JR Organics, and a cup of your favorite diced summer squash. Suzie's Farm has some impressive varieties of sweet heirloom squash to try. If using bacon from Sonrise Ranch, add two cups to the vegetables and saute, stirring from time to time, until the bacon begins to brown. Then, add two cups of fresh corn kernels from Rodney Kawano Farms and saute for a couple minutes. Finally, add the blanched fava beans and cook for another minute. Turn off the heat, add a squeeze of fresh lemon juice, and sea salt to taste. Cover the pot and let the dish steam for a few minutes. Just before serving, chop up a bunch of mint leaves to round out the flavor, and serve hot or at room temperature. 

 

Pacific Beach Farmers Market
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A Jarring Experience

July 18, 2011 - 8:57am
Author: 
Carolyn K

Did you notice those cucumbers that resembled tiny watermelons at Suzie’s Farm’s booth?  Mexican sour gherkin cucumbers, also known as the “mouse melon” is a newly re-discovered heirloom varietal that has a surprisingly sour taste.  Their sourness got us thinking about pickling and the Pacific Beach Tuesday Farmer’s Market has a plethora of picks for pickling.

According to Chinese medicine, one should consume pickles during the hottest summer months as a tonic for cooling the stomach and strengthening the kidneys.  But don’t stop at cucumbers, almost any vegetable or fruit can be pickled.  Why not consider pickling chard from JR Organics, squash from Kawano Farms, beets and let’s not forget the pickled peppers from Maciel Family Farm!

Here is a basic pickling recipe that will get you started: Start with approximately 4 pounds of any vegetables.  Combine 3 cup vinegar, preferably apple cider, but rice, white or red wine are fine too with 3 cup water, 1/4 cup non iodized sea salt!  Check out Salt Farm for more adventurous infused and flavored salts. Cover the vegetables with the vinegar, water and salt mixture, fill sterilized mason jars and refrigerate.  Some vegetables, such as chard and leeks will need to be boiled for 5-10 minutes, before jarring.

Not so much into the whole do-it-yourself thing, then stop by the Happy Pantry booth, where they have an amazing selection of pickled veggies and salads.  However you choose to get your pickling fix, we think pickling is a great way to save your summer vegetables for consumption when you long for the taste of summer!

 

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A GRAND EVENT

July 8, 2011 - 2:17pm
Author: 
Hillary E.

CUTTING THE RIBBON AND SHOPPING THE STREET

Maybe it was all the excitement and buzz. Maybe it was the sun that was high and bright above us. Or maybe it was the draw of a bustling farmers' market just a mere two blocks from the beach, but People, opening day of the Pacific Beach Tuesday Farmers' Market last week was rockin'!

Shoppers had their bags full of fresh fruits and veggies from JR Organics, Maciel & Family, Lone Oak, Suzie's Farm and Paradise Valley Ranch. PB's own Charlie's Best Bread had freshly baked loaves and just a few tents down in either direction were a few other local business, PB Peanut Butter and Sugar & Scribe Bakery, and the PB-based Food Farm SD truck.

Wandering Lily and Jen Likes kept things stylish with their fun and funky accessories and Katy Helen brought her whimsical pet portraits. Keep your eye out this week for gelato from Il Gelato de Renato, and an amazing selection of fine cheeses from Taste Cheese.

What are you waiting for? Get down to the beach this week and discover PB's newest market!

Pacific Beach Farmers Market

PADRON ME

July 1, 2011 - 4:18pm
Author: 
Hillary E.

You heard right. Or maybe you even saw, the Padron peppers have made their highly anticipated return at the markets via Suzie’s Farm. These thin-skinned peppers are zippy and bright and fun to eat. Every time you dig into a batch it’s like playing a game of roulette – you never know what you’re going to get. Some are mild and smoky while the occasional one is a fiery surprise.

We like to eat ours the traditional way - blistered in a heavy skillet with a bit of olive oil from Thyme of Essence. It takes just a few minutes and when they’re all done a sprinkling of sea salt from Salt Farms is just the ticket. A nice cold drink, a hunk of cheese from Taste Cheese and a toasted ciabatta from Belen Bakery is the perfect recipe for a fun and casual dinner.

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POSH SQUASH

July 1, 2011 - 2:46pm
Author: 
Hillary E.

Zucchini, yellow crookneck, pattypan and 8-ball, oh my! The summer squashes are making their appearance on the scene and at the Pacific Beach Tuesday Farmers’ Market. Tender and small, these guys are ripe for the picking, and eating too!

The pattypan and yellow crookneck squash from Kawano Farms are as sweet as can be. Steam them, sautee them or throw them on the grill. Any way you eat it is sure to be delicious. The zucchini from Maciel & Family is perfect for stuffing with a little chicken sausage from SonRise Ranch and some wild rice. Or go raw and dip slices in Bitchin’ Sauce’s vegan, raw and gluten-free spread.

Farmers like Suzie's Farm are putting to good use more than just the fruit of the plant, they sell the squash blossom as well. Try them in a quesadilla or omelette, or stuff them with Nicolau Farms garlic and chive chevre and sautee lightly in olive oil for an appetizer that will impress.

Go ahead, get your squash on!

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GREEN MACHINE

July 1, 2011 - 1:32pm
Author: 
Hillary E.

Ripe avocados will be plentiful at the Pacific Beach Farmers' Market this coming Tuesday, with Paradise Valley Ranch providing the fragile varieties with shorter seasons rarely seen in grocery stores. Peel and slice, then stack with tomatoes from Kawano Farms, crisp lettuce from Suzie’s Farm and bacon from SonRise Ranch for the best version yet of a BL(A)T. Toast a slice of sunflower whole wheat bread from Charlie’s Best and spread with mashed avocado, then add a coarse grind of Smoked Applewood Sea Salt from Salt Farm for a simple breakfast.

Our newest way to love avocados? Grilled! Drizzle a halved avocado with a little good olive oil, place cut side down on the grill for just about a minute, and taste the transformation. Grilled avocados take guacamole to a whole new level, mixed gently with chopped tomatoes, scallions, basil, and squirt of lime juice. Slather it on burgers, tacos or simply with tortilla chips. It would also be a perfect match atop the vegetable tamales from Gourmet Tamales.

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BEACHY KEEN

July 1, 2011 - 12:48pm
Author: 
Hillary E.

WHICH WAY TO THE PEACH?

Summer time and the shopping is easy since the Pacific Beach Tuesday Farmers' Market's grand opening this month. Join us every Tuesday from 2 pm to 6:30 pm. There’s nothing quite like picking up farm fresh veggies, fruits, eggs and grass-fed meat, snagging a bite to eat at the Food Farm truck or Ranchwood Deli and walking the few blocks to the beach to enjoy a sunset.

Favorite farmers like Suzie’s, Smit Orchards, Paradise Valley Ranch, Kawano Farms, Maciel & Family and more are there with tables piled high with farm fresh goodies. Lisko has your pestos and olives, Sugar & Scribe offers tasty pastries and Olive Oil Cafe has the same gluten-free, Maldonado Growers offers fresh flowers, Baba Foods has a dizzying array of hummus, Mikolich brings the honey and Charlie's Best Bread provides the, well, bread!

Shoppers will be delighted to find special treats from Praline Patisserie, PB Peanut Butter and Caxao Chocolates to name a few.  Looking for a few good accessories?  Wandering Lily, Isis Adornments, Irrobat Books and Jen Likes are there too. Natural Pet even makes sure Fido has a healthy diet. There's so much more, but yoou'll have to come see for yourself.

Farmers' markets, beaches and sunshine; you can’t be any more San Diego than this, people.

Pacific Beach Farmers Market