pumpkins

Just in case you're still planning a huge Thanksgiving gathering and haven't got your table settings in order, there are plenty of resources for decorations and festive accessories at the Pacific Beach Tuesday Farmers' Market. 

Doll up your dining experience using fall produce as natural decoration. You can find miniature pumpkins from Maciel & Family or Suzie's Farm to perch upon your hearth. Or gather brightly hued satsuma oranges and pomegranates from Lone Oak Ranch and display them in prettty dishes across your table. JR Organics will still have a supply of gorgeous, handmade wreaths made from ornamental peppers and flowers, and John Gilruth's booth is full of blooming succulents to give your dinner an earthy, cozy feel. You can also create your own colorful array of blossoms from the many fall flower varieties from Maldonado Flower growers..  

Greeting family and friends with gifts is always a welcome and wonderful surprise. Mikolich Honey has adorable holiday gift packs with cute little beeswax candles and honey samplers. Or stop by and pick out hand lotion, body scrub, or even edible lavender caramel from Keys Creek Lavender Farm. 

Enjoy the Holiday- Many blessings from the SD Weekly Market Team!

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at our Tuesday afternoon Farmers' Market, we're talking serious flavor matched with serious luxury. Surprisingly, there's quite a few folks in the neighborhood who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list.

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Kawano Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with a bit of grated parmesean cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish.

Or maybe a simple, yet decadent salad is more appealing to you- Take home some locally raised bacon strips from Son RiseRanch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese.  Yum!

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at the North Park Farmers' Market, we're talking serious flavor with serious luxury. Surprisingly, there's quite a few folks who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list. 

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Valdivia Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with grated parmeseand cheese from Taste Cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish. 

Or maybe a simple, decadent salad is more appealing to you- Take home some locally raised bacon from Da Le Ranch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese. 

You can't deny the the season for warmer foods and cooler temperatures is here. October has already brought us beautiful foggy mornings, deliciously warm afternoons, and brisk evenings when we can and should be gathering with friends and family to eat together, meet together, and give praise where it's due to the incredible flavors of Fall. 

This week at the North Park Farmers' Market, be sure to do your homework and taste all the gorgeous offerings our vendors have to offer. Fuji apples and Royal Flame grapes from Smit Orchards are in their prime! Persimmons from John Gilruth are begging you to try them, and pears, pomegranates, and passionfruit from R&L are heavy with sweet juices. The guys at JR Organics are proudly stacking their orange glowing pumpkins and squash, so roll them around and pick out your best for jack'o'lanterns and pies. Don't forget to keep your eyes peeled for fresh broccoli, leeks, and carrots from Suzie's. It's time to cook it all down into warm soups and feed your folks!

Take home a slab of yummy gruyere cheese from Taste Cheese, just plucked earthen potatoes from Produce Stand, some fennel and chives or some yummy ham from Da Le Ranch and whip yourself up a soft, warm gratin that will beckon the neighbors for dinner. Drink wine or cider, take things slow, and catch up on everything that fell in between the cracks this summer...

Fall is fabulous, isn't it??

With the recent Autumnal Equinox, summer has officially said her goodbyes and autumn has arrived with darker mornings and cooler nights. More winter crops are sneaking their way into our farmers' booths. But now it is officially time to break out the scarves, rain boots, and even more sunscreen (this is San Diego, remember?). But more importantly start cooking delicious fall recipes. It's time for apples, persimmons, citrus, and yummy winter squash. Kids are back to school and the fruit is ripe for picking. That means apple pie and persimmon puddings, fresh orange anything and all the pumpkin spice you can handle.

Look out this week for sweet and crispy Fuji apples from Smit Orchards and take a bunch home to turn into chunky cinnamon and nutmeg infused apple butter. Or slip on your baking hat and use them a warm, gooey apple pie. Celebrate Rosh Hashana by dipping apple and challah bread slices in honey to hope for a sweet new year. Try Mikolich's new winecountry wildflower honey with a fresh baked loaf of challah from Belen Bakery. You can still enjoy  fresh salads too- mixing together sweet Asian pears from Lone Oak Ranch with mixed greens from Suzie's farm, raw almonds from Hopkins AG, and a fresh stalk of celery from JR Organics. Select a finely pressed olive oil from Marians and drizzle generously. 

Acorn squash, baby butternuts, and even red kabocha squash are peeking into the market too, from JR Organics, Terra Bella Ranch, and Maciel Farms, so don't feel guilty about jumping early on baking yourself some fresh roasted squash soup topped with fresh herbs and sprouted pumpkin seeds from Suzie's to enjoy as the fog rolls in over the city...