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A CHARD DAY'S NIGHT

March 11, 2013 - 10:07am
Author: 
Christopher S.

Look for leafy green Swiss chard at Maciel Farm, JR Organics and Suzie’ s Farm at the Pacific Beach Tuesday Farmers’ Market. Sautee it simply with a little extra virgin oil from The California Olive, with sliced spring onion or crimini mushrooms from Kawano Farms.

Make a chard pesto with pistachios from Hopkins AG, spread it over crostini from Belen Bakery and top them with Nicolau Goat Farm’s fresh chevre. Cook chard with raisins from Smit Orchards and rosemary in this recipe, or wrap chard leaves around an Alaskan filet from Salmon Slinger for lemon-thyme halibut - see Gilbert Quintos Farm for the citrus and herbs and Springhill Cheese Company for butter.

Besides being delicious, chard is super low in calories and loaded with vitamins K and A, calcium, potassium and other important nutrients, so make a healthy, tasty dinner tonight - it’s easy with chard!

IT'S CHARD TO BE HUMBLE

December 13, 2012 - 12:00pm
Author: 
Christopher S.

You’ll find Swiss chard at Suzie’s Farm, JR Organics and African Sisters’ Farm at the North Park Thursday Farmers’ Market throughout the winter, long after the fickle summer vegetables have left the market.

Pick up potatoes from Proios Family Farm and plenty of fresh parsley for this Mediterranean style, vegan stuffed chard recipe, or grab some Mountain Meadow mushrooms from the Kawano Farms stand for this simple, warm, earthy mushroom-chard soup. You could kick it up a notch by combining chard with organic jack cheese from Springhill Cheese Company in these enchiladas, or visit the Salmon Slinger and try this chard wrapped salmon - you’ll also need a couple oranges from Smit Orchards for that recipe.

Shop green(s) at the market this week - it isn’t that chard!

 

Green Is the New Black

January 4, 2012 - 5:08pm
Author: 
Julie R

IT'S GOOD TO BE GREEN

Green is the new black and the North Park Farmers’ Market will keep you in style. Stock up your fridge with fresh picked green veggies, sip a Greenfix smoothie and welcome the new year with good nutrition. Whether you're trying to get back into a pair of jeans, boost your immune system, do a junk food cleanse, or  start a whole new diet plan, greens will add a lot to your food wardrobe.

The easiest way to incorporate more greens into your diet is to double up on vegetable side dishes and use fresh herbs to give them a whole new dimension. Kawano Farms has tons of baby broccoli and mountains of fresh green beans. Trim and roast broccoli and beans with garlic and onions from Proios’ Family Farms and flavored oil from The California Olive. Quickly steam young spinach from JR Organics or hide it in a fritatta with fresh eggs from Paradise Valley Ranch and be wowed with the incredible flavors and non-traditional punch of vitamin C. Susie’s Farm offers kale, Swiss chard, and cabbage in a braising mix that you can purchase by the pound, ready to cook. Throw a heaping pile in a cast iron skillet, cook until tender and squeeze a bit of lemon from R&L Farms on top.  It’s easy to be green when the farmers' market is in your neighborhood every week.

 

It Ain't Chard

October 31, 2011 - 12:35pm
Author: 
Britta T

Are you wanting to make fresh, healthy dinners but feel overwhelmed by picking out ingredients and putting it all together?? Really, its not that hard if you visit the farmers' market to take advantage of Chard! JR Organics has beautiful, leavy bunches of red, yellow, and white chard now that is bursting with vitamins, carotenes, chlorophyll, and iron. Not to mention it yields delicous brackish flavors and when cooked the leaves release a sweet aftertaste.

A simple recipe for dinner is to toss some freshmade pasta (Lisko Imports has some delectable handmade fettucines of all flavors) with olive oil, lemon juice, a bit of minced garlic and steamed or sauteed swiss chard. Or try adding a little zest to your breakfast omelets by adding a few stalks of boiled chard. With Autumn really setting in, it's always a welcome idea to cook ahead and make a creamy "beans & greens" soup for take away lunches or easy dinners. Make sure to pick up some cremini mushrooms from Kawano Farms, a bundle of chard, some pecorino cheese from Taste for grating on the top, and some sprouted black eyed peas from Suzie's. Season with olive oil, garlic, and maybe add some thick cut bacon from Da Le Ranch to infuse more flavor into the broth while your soup cooks down. 

Enjoy! It's easy!

 

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!

 

A Jarring Experience

July 18, 2011 - 8:44am
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 North Park 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, green beans or squash from Kawano Farms, and let’s not forget the pickled peppers from Valdivia Farms!

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 or She Sells Sea Salts 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!

 

A Jarring Experience

July 15, 2011 - 1:49pm
Author: 
Carolyn K

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, leeks from Schaner Farms, beets from Sage Mountain Farms, green beans or okra from Vang Farms and let’s not forget the pickled pepper!

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 or She Sells Sea Salts 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!

MARKET MATH

March 10, 2011 - 3:00pm
Author: 
Hillary E.

Math geeks, we know you're out there, this one's for you. Monday is Pi Day - 3/14 - or as we like to call it Pi(e) Day. Forget about the traumas of high school geometry class; use your weekend bounty from the Little Italy Mercato to bake a pie instead.

There's crisp, sweet Fuji apples from Smit Orchards and Lone Oak to make the classic American treat, it's up to you to decide double crust or crumble. Try adding some Fiscalini 18-month cheddar from Taste Cheese into the crust for an elegant twist. Blueberries from Pudwill Farms and sweet potatoes from Vang Farms will each make outstanding options in the confectionary category, but don't forget about savory!

Wilt any of the hearty greens like chard or kale from JR organics and Maciel Family and mix with duck eggs from Schaner and some cream as a base for a rich custard-like quiche. Sautéed baby purple artichokes from Suncoast, Nicolau Farms’ fresh chevre and a handful of chopped herbs from Suzie’s are another great combination.

The pie-sibilities are endless and we want to see what you’re making with the Mercato offerings. Share your pie pictures and recipes on our Facebook page or email them to info@sdweeklymarkets.com

Farm to Table: Grammy Edition

February 11, 2011 - 3:27pm
Author: 
Hillary E.

THE GRAMMYS GO GREEN

Awards season is in full swing, and this Sunday is the 53rd annual Grammy Awards. With so many people holding viewing parties try out some of these 2011 nominee themed dishes:

Cee Lo Green Bruschetta – Sautee a few bunches of chopped kale or chard from JR Organics or Vang Farms with a pinch of red pepper flakes until it softens and wilts. Put it on toasted baguette slices from Bread & Cie and top it all off with torn pieces of fresh buratta from Taste Cheese and a drizzle of olive oil from Bistro Blends or Italianissimo.

Arcade Fire Roasted Chicken – Start with your farm-fresh chicken from Descanso Valley or Da-Le Ranch, pat it dry, give it a good sprinkling of salt on the outside and stuff it with fresh herbs like rosemary and thyme from Schaner Farms (slip some under the skin too), a quartered lemon from Polito Family Farms and a few cloves of peeled garlic from Sage Mountain. Roast it uncovered in a pan in an oven set to 375F for one and a half hours for a 4-pound chicken so the skin turns crispy and brown. Squeeze the roasted lemon over the top just before serving.

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