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CORN TO BE WILD

May 14, 2013 - 10:20am
Author: 
Christopher S.

Sweet corn from Imperial Valley is back at Kawano Farms’ stand at the Pacific Beach Tuesday Farmers’ Market - it’s delicious steamed, baked or sauteed, but it’s summertime so we’ll be firing up the barbecue for grilled corn on the cob.

Slather it with cultured butter from Spring Hill Cheese Company, or go vegan with a drizzle of extra virgin oil from the California Olive. Add chopped cilantro from Suzie’s Farm and a squeeze of calamansi lime from Paradise Valley Ranch, or pick up Hass avocados from Gilbert Quintos Farm for a summer corn salad - try it topped with a skewer of grilled shrimp from Salmon Slinger for a super healthy and flavorful dinner.

Take home some sweet corn this Tuesday - its’ a-maize-ing!

CORN AGAIN!

August 22, 2012 - 2:47pm
Author: 
Chris S.

Sweet summer corn from Maciel Farm and Kawano Farms at the Little Italy Mercato is ready for the grill, salads, and salsa. Smear Springhill Cheese Company’s European style butter on an ear of freshly shucked corn before throwing it on a charcoal grill just long enough for the kernels to turn golden brown, add a little more butter and a pinch of Sel Gris salt from Salt Farm before you dive in!

Steam corn just until tender before slicing it off the cob to toss with diced red onion from Sage Mountain Farm, a little basil from Rivera’s Treasure Garden, and a drizzle of freshly pressed olive oil from the Farmer’s Daughter; serve chilled for a refreshing summer salad.

Grab a handful of hot peppers from Proios Farm or Suzie’s Farm, green onion from Schaner Farm and cilantro from Vang’s Farm for a bright salsa - try it over a grilled seabass filet from Poppa’s Fresh Fish, your friends will think you’re a natural-corn chef!

 

Corn to be Wild

April 23, 2012 - 4:43pm
Author: 
Chris S

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!

Pack in the Protein

September 7, 2011 - 10:37am
Author: 
Britta T

PACK IN THE PROTEIN

Ever wonder if the food you eat gives you enough of that prized possession, protein? You've got options folks! The North Park 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 something new and grab a lean cut of rabbit from Da Le Ranch- high in protein and low in fat, this is a great addition to any slow cooked stew. If veggies are calling your name, make a fresh summer salad with lima beans and corn, 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! 

 

Labor Day in a New Way

August 30, 2011 - 12:19pm
Author: 
Carolyn K

LABOR OF LOVE

Labor Day weekend is here and whether you're barbecuing, picnicking or just partying the North Park Farmers market has all the traditional and some of the not-so-traditional holiday food faves. Why not give your favorite summertime lemonade made with lemons from John Gilruth or Paradise Valley Ranch a new twist by adding Hillside Family farms' passion fruit. Try adding a sharp Firehouse Jack from Springhill to your Da-Le Ranch ground beef burger or top your veggie burger with some cool tzatziki from Baba Foods. Kick your "tried and true" salsa to the curb and make some peach salsa with the sweetest  peaches of the season from Smit Orchards or R& L Farms.Tired of your old sides? Dip grilled okra from Suzie's in your favorite Bitchin' Sauce. Layer JR Organics strawberries with fresh goat cheese from Nicolau Farms and Safari Crunch granola. 

Of course there's always room for some traditions and Labor Day would not be the same without corn from Kawano farms and watermelon from the Produce Stand, JR Organics or Valdivia farms.  Whatever you do with your day, the North Park Farmer's market wishes you a happy and delicious holiday!

 

Holy Mole Espazote!

July 27, 2011 - 1:28pm
Author: 
Carolyn K

HOLY MOLE EPAZOTE!

Bored with the same old summertime gazpacho?  Why not add a new twist to your old favorite by adding Epazote (eh-pah-ZOE-teh) from Suzie's farm?  Despite its gasoline-like odor in the raw, Epazote's flavor is a cross between cilantro and dandelion greens. Traditionally it was added to black beans in Mexico because it aids in digestive and eliminates flatulence. However, it can be used to add a new and interesting flavor to some familiar dishes. 

When added to the usual gazpacho suspects, including heirloom tomatoes and green peppers from JR Organics, cucumbers from Vang's, Reed avocados and limes from Paradise Valley, a sprig of Epazote will add some macho to your gazpacho! Mix fresh epazote leaves or the whole stem and leaves into beef stews, slip into quesadillas before adding delicious Firehouse Jack cheese from Springhill  or  chop into fresh corn from Kawano farms.  Add it to your next mole and we think that you'll be shouting Holy Mole! 

Warning:  Use only the fresh leaves and stems in your recipes.  The dried herb is only suitable for medicinal teas.

 

Holy Mole Epazote

July 25, 2011 - 7:08am
Author: 
Carolyn K

Holy Mole Epazote!

Bored with the same old summertime gazpacho?  Why not add a new twist to your old favorite by adding Epazote (eh-pah-ZOE-teh) from Suzie's farm?  Despite its noxious gasoline like odor, Epazote's flavor is a cross between cilantro and dandelion greens. Traditionally it was added to black beans in Mexico because it aids in digestion and eliminates flatulence. However, it can be used to add a new and interesting flavor to some familiar dishes. 

When added to the usual gazpacho suspects, including heirloom tomatoes and green peppers from JR Organics, cucumbers from Valdivia Farms, Reed avocados from Ranchito Rainbow and limes from Paradise Valley, a sprig of Epazote will add some macho to your gazpacho (just check out this recipe)!

Mix fresh epazote leaves or the whole stem and leaves into beef stews, in quesadillas before adding the delicious goats Jack cheese from Springhill  or  chopped with fresh corn from Kawano farms.  Add it to your next mole and we think that you'll be shouting Holy Mole! 

Warning:  Use only the fresh leaves and stems in your recipes.  The dried herb is only suitable for medicinal teas.

 

 

A DAY WITHOUT MEAT

July 4, 2011 - 4:17pm
Author: 
Hillary E.

There’s a movement going on, getting people to give up meat one day a week and it’s called Meatless Mondays. The overall goal is to reduce meat consumption by 15% in order to improve personal health and the health of the planet by decreasing some health risks and reducing your carbon footprint. And now that the biggest grilling holiday is over it’s the perfect time to embrace the change and do your body and Earth good.

Luckily shopping at the North Park Farmers' Market hardly limits you and may even inspire new menu ideas. How about fresh corn chowder using corn from Kawano Farms, first of the season Stupice tomatoes from Suzie’s Farm and spring onions from JR Organics? Stir-fry is always a solid way to bring a ton of vegetables into a meal, and our farmers hasve so many gorgeous  vegetables right now it’s hard to choose just which ones to use. Or build your own frittata starting with eggs from Paradise Valley Ranch.

It’s only one day a week – heck it doesn’t have to be Monday, Monday just has a nice ring to it – but oh what a difference it can make!

A DAY WITHOUT MEAT

July 4, 2011 - 4:13pm
Author: 
Hillary E.

There’s a movement going on, getting people to give up meat one day a week and it’s called Meatless Mondays. The overall goal is to reduce meat consumption by 15% in order to improve personal health and the health of the planet by decreasing some health risks and reducing your carbon footprint. And now that the biggest grilling holiday is over it’s the perfect time to embrace the change and do your body and Earth good.

Luckily shopping at the Little Italy Mercato hardly limits you and may even inspire new menu ideas. How about fresh corn chowder using corn from Kawano Farms, first of the season Stupice tomatoes from Suzie’s Farm and spring onions from JR Organics? Stir-fry is always a solid way to bring a ton of vegetables into a meal, and Vang Farms has so many gorgeous Asian vegetables right now it’s hard to choose just which ones to use. Or build your own frittata starting with eggs from Schaner.

It’s only one day a week – heck it doesn’t have to be Monday, Monday just has a nice ring to it – but oh what a difference it can make!

A SOLSTICE TO REMEMBER

June 17, 2011 - 2:22pm
Author: 
Hillary E.

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?

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