Avocado

CORN AGAIN!

Farmer Rodney Kawano is bringing the season’s first fresh, sweet summer corn from the Imperial Valley to the Pacific Beach Farmers’ Market this Tuesday.  Toss a few ears on the grill and slather them with butter from Springhill Cheese Company for a hot summer snack.  Slice off the kernels, blend them with a little soup stock and serve chilled for a cool corn soup; garnish with sprigs of fresh basil from Suzie’s Farm.  Sautee sweet corn in Hot Bistro Oil from Bistro Blends and add a handful of chopped epazote from Gilbert Quintos for a sizzling side dish.  Mix corn with cilantro, green onion and Anaheim chiles from JR Organics for a sweet and spicy salsa.  Pick up pastured eggs from Paradise Valley and organic cheddar cheese from Springhill for this fantastic corn pudding, or grab avocados from John Gilruth and tomatoes from JR for this avocado and grilled corn salad.  Let us know what you like to do with fresh California grown corn, we’d love to hear your suggestions - in fact, we’re all ears!

USING UP THE SUMMER SURPLUS

Summer has hardly left San Diego, or at least it hasn't left the farmers' markets yet. The stalls at the Little Italy Mercato are still bursting with heirloom tomatoes, sweet smelling melons, crunchy green beans, bell peppers, and sweet stone fruit that will make you salivate just looking at them! Salads are a quick and healthy way to make the most of this long lasting harvest, so try these different recipes this week and enjoy the splendor of summer for a few more days.

Grapefruit and Avocado Salad
-Soft, tender wedges of sweet pink grapefruits from Polito Farms and a few slices of tasty reed avocados from Paradise Valley Ranchwill make your taste buds soar with delight. Mix with fresh baby greens and parsley rom Suzie's Farm and drizzle with some extra virgin oil from Marians Olive Oil. Even your kids will enjoy this bright, yummy salad.

Melon with Fig and Proscuitto Salad
-Choose the most fragrant of JR Organics honeydew and cantaloupe melons, pick up a lean cut of ham from Da Le Ranch or thin-sliced prosciutto from Mona Lisa, a bunch of basil from Maciel & Family, and a handful of succulent, delicious figs from Terra Bella Ranch…dice the melons, layer a few strips of meat on top, and garnish with chopped basil, fig slices, and drizzle with fresh olive oil. This makes an appetizing and romantic salad for two.

Grilled Zucchini Pepper Salad
-Take advantage of bumper crops this season by firing up your grill. You can pick up a few pounds of summer squash and zucchini from Schaner or Sage Mountain Farms, pick a peck of pipin' hot peppers from Suzie's farm, coat them in olive oil and grill in batches till browned. Garnish with fresh basil and a chipotle balsamic vinegar from Gianni's Fine Foods for a savory, sizzling salad.  

SUMMER SALADS

Summer has hardly left San Diego, or at least it hasn't left the farmers' markets yet. The stalls at our North Park Farmers’ Market are still bursting with heirloom tomatoes, sweet smelling melons, crunchy green beans, bell peppers, and sweet stone fruit that will make you salivate just looking at them! Salads are a quick and healthy way to make the most of this long lasting harvest, so try these different recipes this week and enjoy the splendor of summer for a few more days.

Grapefruit and Avocado Salad
-Soft, tender wedges of sweet pink grapefruits from John Gilruth and a few slices of his tasty reed avocados will make your taste buds soar with delight. Mix with fresh baby greens and parsley rom Suzie's Farm and drizzle with some extra virgin oil from Bari's Olive Oil. Even your kids will enjoy this bright, yummy salad.

Melon with Fig and Proscuitto Salad
-Choose the most fragrant of JR Organics honeydew and cantaloupe melons, pick up a lean cut of ham or prosciutto from Da Le Ranch, a bunch of basil from Maciel & Family, and a handful of succulent, delicious figs from R&L…dice the melons, layer a few strips of proscuitto on top, and garnish with chopped basil, fig slices, and drizzle with fresh olive oil. This makes an appetizing and romantic salad for two.

Grilled Zucchini Pepper Salad
-Take advantage of bumper crops this season by firing up your grill. You can pick up a few pounds of summer squash and zucchini from JR Organics or Valdivia Farms, pick a peck of pipin' hot peppers from Suzie's farm, coat them in olive oil from Bari's Olive Oil and grill in batches till browned. Garnish with fresh basil and balsamic vinegar for a savory, sizzling salad.  

GO FISH!

Seafood makes the perfect dish for the perfect summer we've having in San Diego, and we have your cool fresh fish right here at the Pacific Beach Tueday Farmers' Market. The warm Santa Ana winds have greeted us, turning our afternoons into balmy, never ending dreams. If you're making your way to the cool blue water in Pacific Beach next Tuesday, stop by the market and pick up a tub of ceviche from one of our newest vendors - La Isle Ceviche. They offer a bright blend of summer's best flavors - onion, salt, and pepper, along with cilantro, fresh fish or shrimp marinated in citrus juices spiced with hot chili peppers and homemade pico de gallo salsa.

This dish is definitely a favorite of local beach-goers, from the shores of Central and South America where this dish originates, to the picture perfect coasts of Southern California. Buy it here, or pick up a fresh piece of yellowtail or halibut from Miss Sushi at the market, a few limes from Paradise Valley Ranch and fresh farm vegetables to make your own. All you need to add is a cold sparkling lemonade from Rose's Italian Soda, a crispy tostada, a few fresh slices of soft avocado from John Gilruth's stand, and maybe a sweet ear of summer corn from Kawano Farms to roast over an open bonfire. Who knew a fish dish could bring so many beautiful things together? 

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.

MORE THAN ONE WAY TO SKIN AN AVO

RIpe avocados are plentiful at the North Park Farmers' Market, with R&L Farms and 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 JR Organics and bacon from Da Le Ranch for the best version yet of a BL(A)T. Toast a slice of sunflower flax bread from Belen Bakery 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 avos take guacamole to a whole new level, mixed gently with chopped tomatoes, scallions and cilantro from Valdivia Farms, a squirt of farm fresh lime, and jalapenos from Suzie's Farm. Or pick up shrimp from Poppa's Fresh Fish and check out this old but great recipe from San Diego's own Food Blogga. You'll definitely want to avo 'nother serving!

UNIVERSAL TRADITIONS

The Summer solstice is celebrated all around the world. The Swedes call it Midsommer; a celebration of the summer solstice and the longest day of sunlight all year long . A traditional event that revolves mostly around friends and food, Midsommer can easily be translated into a good time anywhere.

The basic idea is to celebrate the flavors of summer and the bounty of the markets at this time of year and the North Park Farmer's Market has plenty to share. Start your own midsummer tradition and toss some of Kawano Farm's sweet white corn in a salad with some chopped dill from Suzie's Farm and tomatoes from Valdivia. Grill halved avocados from Paradise Valley Ranch and made a smokier version of guacamole. While you're at it, add some bacon from Da Le Ranch and cilantro and lime too. A fruit salad of Smit Orchard's peaches and berries from Hillside and you've got summer in San Diego fully represented.

We may not spend our winters in almost perpetual darkness and snow, but we still love a good celebration of the sun. Why not start with the Summer Solstice Social at Suzie's Farm this Saturday?

KEEP IT SUPER SIMPLE

Fresh is flavorful. When you buy the freshest ingredients there's really no need to dress them up and get too fancy. You want to let them each shine in their wholesome goodness. An avocado from Rancho Mexico Lindo smeared on toasted bread from Belen Bakery is a great example of our KISS (keep it super simple) mantra. Kawano Farms early season corn needs little more than a quick bath in boiling water and a swipe of butter or sprinkle of salt, or slice it raw off the cob and add it to your salads. Suzie's Farms and kawano Farms have strawberries so sweet they make a perfect dessert without any additions. Celebrate the bounty of the season with less time cooking and more time eating together.

Here's a dinner idea that's quick, simple and farm fresh: Cut beets from Maciel & Family in chunks, toss in olive oil and sprinkle with salt and pepper, and roast for about 30 minutes. While they're cooking, chop the beet greens and bring water to a boil. When beets test tender, saute greens for a few minutes in garlic infused olive oil from Bistro Blends and boil fresh ravioli from Lisko Imports for just 2 minutes. Top ravioli with greens and beets and a dusting of Parmigiano Reggiano from Taste Cheese. Dinner!

A MARVELOUS MARKET SALAD

Candy sweet and juicy strawberries, the spicy kick of arugula and green onions, creamy avocados and crunchy almonds. This is one of my favorite springtime salad combinations and a perfect addition to your table this weekend.

Here's how you do it. Pick up a bag of arugula from Sage Mountain, their spinach or spring mix would be fantastic here as well and toss it lightly with a basic vinaigrette using Bistro Blends Fig Balsamic vinegar and equal parts olive oil. Put it in a wide bowl and top with sliced strawberries and a few thinly sliced green onions from JR Organics. Add to that a diced avocado from Paradise Valley and a handful of coarsely chopped honey vanilla roasted almonds from Hopkins Ag. Sunflower sprouts or pea shoots from Suzie's Farm are also a nice addition. Or, consider substituting Nicolau Farm's fresh chevre in place of the avocados for a tangy rendition.

BLOOM AND GROW

Have you noticed your favorite farmers are looking a little fuller these days? We're hitting the up swing of harvest season and new crops are just taking off. We're saying so long to the broccoli and deep green hues of winter and hello to the colorful bounty that's fast taking over. Find tiny sweet strawberries at JR Organics alongside their tender lettuce mixes. The squash blossoms and baby vegetables at Valdivia are as irresistible as always. Suzie's has sweet sugar snap peas and carrots in every color of the rainbow - well, almost. And the juicy Valencia oranges from Paradise Valley never get old; neither do their avocados for that matter. Not colorful enough? Grab some flowers from Maldonado and watch spring blossom in your very own home!