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GREAT DATES!

December 19, 2012 - 3:22pm
Author: 
Chris S.

Medjool dates from Morocco Gold Dates at the North Park Thursday Farmers’ Market will sweeten up your holiday season. Stuff them with your favorite bleu from the Cheese Store, or check out these recipes including one that combines dates with toasted almonds from Hopkins AG and butternut squash from African Sisters’ Farm.

Pick up a naturally raised bird from DaLe Ranch for this date-stuffed chicken, or use oranges from Paradise Valley Ranch for these vegan date and orange cookies. Get Granny Smith apples and raisins from Smit Orchards for this gluten free pie, or for a lighter dish that’s still festive, pick up fennel from Suzie’s Farm for this citrus-fennel-date salad.

Make a date with the North Park Farmers’ Market this Thursday!

New Year, New Foods

December 30, 2011 - 3:57pm
Author: 
Catt F

NEW YEAR, NEW FOODS

Whether you've had a 2011 to celebrate, or you're one of the many who feel they barely survived, there's something hopeful about washing away the past and welcoming a new year. Shop the Little Italy Mercato tomorrow to make your celebration delicious.

In the spirit of transition, pair old favorites and new foods tomorrow night. Stuff Morocco Gold Dates with Cinnamon PB Peanut Butter. Devil a dozen eggs from Swiss Mountain. Try a fresh sea urchin from Poppa's Fresh Fish or order a live lobster, and shuck Carlsbad AquaFarm oysters at your party. Mary at Taste Cheese will introduce you to varieties of fromaggio that you've never tried before; pick up Sweet Potato or Whole Grain crackers from Fresh Start Foods and complete your tray with honeyed almonds from Hopkins AG and dried pluots from Smit Orchards. Stop by Mello Mushroom and try this clever Chanterelle Ceviche recipe to serve with Baba Foods' pita chips. Slice and grill zucchini from Poiros Family Farm and stuff with Terra Bella Ranch's sun dried tomatoes and Springhill Farms goat cheese for these rollups.

What's left? Just grab a few bottles of Merlot or Viognier from Triple B Ranch at the Mercato, and some cold Prosecco from Mona Lisa for that midnight toast, then it's on to 2012!

 

Decadent Desserts

October 19, 2011 - 11:51am
Author: 
Britta T

The evenings are indeed surrounding us earlier and there's a slightly brisk feeling in the air. But we've strung the lights at our Pacific Beach Tuesday Farmers' Market and are making the best of the shorter days! It's become quite the atmosphere for leisure, good spirits, and of course romance! If you're in the mood for a sweet treat while you're in the neighborhood, want a lovely place to stroll with your beloved after sunset on the beach, or need to pick up all the ingredients to make your own, homemade dessert delicacies, visit us this week for some sweet ideas!

Baked Apple Cookie Bars: Head home with a tub of yummy toasted granola from Safari Crunch, juicy honey crisp apples from Smit Orchards, and a few Pumpkin Praline cookies from The Cravory. Chop everything well and mix with butter, eggs, flour, baking soda, cinnamon, cloves) and bake at 350 degrees for 20 minutes. You can enjoy them warm, or freeze them to pack into school lunches for easy, "healthy" treats.

Slightly Sinful Saute: Persimmons are the select fruit of fall. Like orange hued tomatoes, their ripe pulp simply falls apart and melts in your mouth. For a quick, and slightly sinful dessert, peel and cut-up a few Fuyus (the shorter, stalkier variety) and sautee gently in butter and cinnamon, followed by a splash of Grand Marnier. Serve with a slice of pumpkin bread from Belen Bakery or a scoop of vanilla ice cream.

Take-me-away Take Away: If you simply want to enjoy dessert onsite with us while you stroll between the stalls, stop by Moncai Vegan for a fresh baked chocolate chip cookie, double chocolate brownie, or one of their mouthwatering lemon cakes. And its all vegan! If you're really in the mood to impress, choose a few dazzling tarts or a creme brulee from Lisko Imports and sit down and spoon feed your friends! 

 

Decadent Desserts

October 19, 2011 - 11:03am
Author: 
Britta T

The evenings are indeed surrounding us earlier and there's a slightly brisk feeling in the air. At the North Park Farmers' Market, we've strung the lights and are making the best of the shorter days, and it's becoming quite the atmosphere for leisure, good spirits, and of course romance! If you're in the mood for a sweet treat while you're in the neighborhood, want a lovely place to stroll with your beloved, or need to pick up all the ingredients to make your own, homemade dessert delicacies, visit us this week for some sweet ideas!

Head home with a tub of yummy toasted granola from Safari Crunch, juicy honey crisp apples from Smit Orchards, and deliciously sweet dates from Morocco Gold Dates. Chop everything well and mix with your standard cookie ingredients (butter, eggs, flour, baking soda, cinnamon, cloves) and bake at 350 degrees for 20 minutes. You can enjoy them warm, or freeze them to pack into school lunches for easy, "healthy" treats. 

Persimmons are the select fruit of fall. Like orange hued tomatoes, their ripe pulp simply falls apart and melts in your mouth. For a quick, and slightly sinful dessert, peel and cut-up a few Fuyus (the shorter, stalkier variety) and sautee gently in butter and cinnamon, followed by a splash of Grand Marnier. Serve with a slice of pumpkin bread from Belen Bakery or a scoop of vanilla ice cream. 

If you simply want to enjoy dessert onsite with us while you stroll between the stalls, stop by Moncai Vegan for a fresh baked chocolate chip cookie or one of their mouthwatering cakes. Speaking of cakes, Ciao Cupcake will be parked at the market this week so you can stock up on handmade, beautiful cupcakes like the "spiced carrot" or "pomegranate velvet". If you're really in the mood to impress, choose a few dazzling tarts or a creme brulee from Lisko Imports and sit down and spoon feed your friends!

 

Celiac Shmeliac

October 5, 2011 - 10:02am
Author: 
Britta T

CELIAC SCHMELIAC!

For those of you whose tummies don't stand a chance against gluten, you can gather a whole gaggle of ingredients at the North Park Farmers' Market to make scrumptious snacks that will fill you up and even convert your gluten-dependent friends.

Check out this recipe from Gluten Free Goddess for  Baked Cherry Tomatoes and Cornbread Crumble

Here's our version, with ingredients from your favorite vendors. Select a pint or two of both golden and red cherry (or grape) tomatoes from Suzie's Farm or Valdivia Farm. Pick up a few squares of Traditional or Jalapeno Cheddar cornbread from Cornbread Daddy, and take a moment to breathe into a bunch of dark, fragrant basil from JR Organics. At home, halve the tomatoes, blend the cornbread with a few cloves of garlic, salt & pepper, and olive oil. Arrange the tomatoes and the crumb mixture in a small dish and bake for 20-30 minutes at 400 degrees. Your taste buds and your tummy will thank you after this meal!

Garlicious Kale Chips

If you've not already indulged in this vegetarian delicacy, be prepared to become very addicted, very quickly! JR Organics offers beautiful, hearty bunches of blue scotch and lacinato kale, so don't hesitate to take a few home to experiment with. The dressing is simple, and you can vary it depending on what you feel like. Start out with fresh scallions from Valdivia, lemons from R&L, parsley from Suzie's, and fresh garlic. Blend everything together with apple cider vinegar, tahini sauce, and a dash of soy sauce and water. Wash and chop up the kale into bite size strips, then coat it in the dressing. Scatter the kale over a baking tray and bake at 350 degrees for 10 minutes, just until the leaves brown. Be careful not to burn them!

Coconut Date Logs

Keep your sweet tooth at bay by treating yourself to these easy, yet decadent date and nut rounds. Take home a good helping of raw almonds from Hopkins AG, a package of fresh Medajool dates from Morocco Gold Date Farm, and a few yellow zucchini from Kawano Farm. Blend together the dates and almonds in a food processor, and then add vanilla extract, nutmeg, cinnamon, and a dash of sea salt. Mix this together with the finely shredded zucchini and roll the "dough" into small balls, topping with flaked coconut. You can devour these just as they are or freeze them to firm them up. Go ahead and make an extra batch, since you know they'll be delicious. 

 

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