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cabbage

SAVOR A CABBAGE DISH

February 21, 2014 - 12:33pm
Author: 
Brijet M.

Celebrate the cabbage at the Little Italy Mercato farmers' market! This crisp, leafy veggie packs a nutrient punch and tastes great cooked in a variety of ways. 

Pick up nappa cabbage at Vang's Farm and make an Orange Sesame Coleslaw using Polito Family Farms citrus and colorful carrots from Maciel Farm. Add some red chili flakes from Coronado Spice & Tea for a kick! Buy nappa cabbage to make Kimchi, or just pick up a jar of this deliciously sour stuff from Happy Pantry. Try braised cabbage for a great snack or sidedish. 

SLAW AND ORDER

March 30, 2012 - 1:52pm
Author: 
Chris S

BREAK THE SLAW!
We’re making a slew of slaws from the fresh, crunchy vegetables at the Little Italy Mercato farmers' market this week.  If you think of cole slaw as a bowl of limp cabbage swimming in vaguely mayonaise-y dressing, you’ve been missing out on some great spring salads! Almost any of the fresh produce at the market can be made into a slaw, which is nothing more than fresh, raw fruits or veggies sliced thin and tossed with your favorite dressing.  

Stop by Suzie’s Farm and Smit Orchards to stock up for carrot-apple fennel slaw.  Lacinato kale from JR Organics, an avocado from Gilbert Quintos, and toasted almonds from Hopkins AG combine in this kale slaw.  Make up your own recipe using broccoli, cabbage or kohlrabi from Vang Farms; create a dressing of artisan oil and vinegar from Gianni's, citrus fruits from Paradise Valley Ranch, and Mikolich honey. Or use local olive oil from Marion's pastured eggs from Schaner Farms if you really like the mayonnaised version.  Just make sure everything in your recipe is fresh and local - it’s the slaw of the land!

Thanksgiving on the Beach

November 21, 2011 - 12:21pm
Author: 
Britta T and Catt W

THANKSGIVING CALIFORNIA STYLE

Since the Pacific Beach Tuesday Farmers' Market is "where the citrus meets the surf", what could be more fitting than adding a coastal California twist to your Thanksgiving table? Capitalize on all those savory and sweet fall flavors, but mix it up to keep traditions fresh and exciting.

Stop by Miss Sushi's seafood stand to pick up oysters for your turkey stuffing, and choose a selection of sushi rolls to add to your appetizer lineup. Stuff Morocco Gold Dates with Nicolau Farms fresh goat cheese for another crowd pleaser.

Pumpkins are still plentiful as the market, and they're not just for dessert. Toss cubed pumpkins from Suzie's Farm and apples from Lone Oak Ranch with Bari Olive Oil, add a little zing with crushed chili peppers from JR Organics, saute until brown then simmer in Paradise Valley Ranch's fresh Valencia orange juice until just tender. Garnish with chopped California pecans from Smit Orchards.

Green Bean Casserole gets better when you use fresh Kawano Farms beans and sliced mushrooms, slivered almonds from Hopkins AG and toss with light, healthy garlic quark from Springhill Farms. Use a variety of greens from our farmers, add orange sections and pomegranate seeds from John Gilruth's Rainbow Ranchito, and toss with a spicy peanut dressing using PB Peanut Butter and California Olive Oil's garlic infused vinegar. Pumpkin Bread from Belen Bakery or pie from Sugar and Scribe will round it all out. Hang ten or more people at your Thanksgiving table and enoy.

 

 

The Luck o' the Irish to You!

March 15, 2011 - 9:37am
Author: 
Hillary E.

SLAINTE!

It's all corned beef, cabbage and four leaf clovers on this green-centric holiday, but don't get stuck in a rut when it comes to making your Irish feast; look to the markets to inspire your menu.  Wednesday at Adams Avenue Farmer's market pick up some savoy cabbage (pictured - tight and compact with crinkly leaves) from Suzie's Farm to make a traditional Irish side of colcannon, a fancy word for mashed potatoes mixed with thinly sliced cabbage.  Or make a puree of roasted turnips from Maciel & Family, earthy and sweet, these could replace mashed potatoes altogether.

On Thursday at North Park Farmer's Market pick up all the ingredients you'll need for a healthy green snack of kale chips.  Simply tear the leaves from a bunch of kale from JR Organics into large pieces and toss with a little olive oil from Thyme of Essence and a pinch of ground up sea salt in your favorite flavor from Salt Farm.  Bake at 300F for 15-20 minutes, or until they're nice and crispy, and you've got a nutritious alternative to potato chips.  Oysters and Guinness is another classic pairing so be sure and stop by Poppa's Fresh Fish to pick up a dozen bivalves to shuck and enjoy at home.

Here's to your health and Happy St. Patrick's Day!

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