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February 7, 2013 - 10:48am
Christina S.

Find fresh sorrel from Suzie’s Farm and JR Organics at the North Park Thursday Farmers’ Market!

Like its distant cousin, arugula, sorrel straddles the line between an herb and a salad green; it’s too flavorful to be lumped in with with lettuces, but too exuberant to be chiffonaded and sprinkled like dainty basil. While arugula found culinary fame and glory, sorrel struggles in obscurity in this country.

But sorrel’s not bitter (if anyone’ bitter, it’s arugula), sorrel’s tangy, tart, fruity and vibrant, ready to mix it up with roasted winter vegetables like beets or butternut squash in a salad, or swim with Springhill Cheese Company’s butter and braised radishes. Sorrel soars in simple dishes that showcase high quality ingredients - it will really bring out the qualities of estate bottled olive oils from the California Olive.

Find more recipe ideas here, and be sure to take home a bunch this week or you’ll be sorrel!


November 5, 2012 - 2:08pm
Chris S.

Celebrate Beer Week by pairing great local brews with fantastic produce from the Pacific Beach Tuesday Farmers’ Market. Find fuyu persimmons at Ranchito Rainbow, Lone Oak Ranch or Smit Orchards, and combine them with fennel from Suzie’s Farm and Nicolau Farm’s chevre in this salad; pair it with Alesmith Li’l Devil, a bright, fruity and spicy Belgian-style ale.

Roasted winter squashes from JR Organics or Proios Family Farm go great with amber ales; we especially liked this kabocha squash recipe with Green Flash Hop Head Red. San Diego brewers are best known for their India Pale Ales, but you’ll need a bold dish to stand up to their strong flavors - try throwing wild Alaskan salmon filets from the Salmon Slinger on the grill with a glaze of pureed guavas from Gilbert Quintos Farm.

There’s some tasty ideas brewing at the market this week!



August 5, 2011 - 10:12am
Hillary E.


On the evening of Saturday, August 13th Amici Park will be transformed for the Italian celebration called Ferragosto. It's the time of year that the Italians take a break from the busy summer harvest to sit back and appreciate the bounty of the land, take a vacation and maybe even throw a festival or two. Visit the Little Italy Mercato in the morning to shop from the bounty that San Diego's summer weather brings to the market, and visit vendors like Italianissimo with their weekly offerings of Italian specialties. Then stay around for Ferragosto (buy your tickets online here) and dance the night away.

In honor of Ferragosto, all things summer-y and Italian oriented, here's a recipe for simple fresh pasta to be eaten and enjoyed al fresco. Start with  3/4 pound of fresh linguini from Lisko Imports and cook just until al dente. In a bowl chop up a pound or so of tomatoes (cherry, grape, heirloom, whatever your heart desires) from Schaner Farms, mix that with a handful each of chopped basil and parsley from JR Organics, a minced red hot chile from Suzie's Farm, a few cloves of Sage Mountain's super fresh garlic, a healthy glug of Marion's olive oil and a big pinch of sea salt from Salt Farm. Thinly slice a few baby zucchini from Tom King Farm and toss with the freshly cooked and drained pasta. Now toss the tomato mixture in and top it all with a generous dusting of Pecorino Toscano from Taste Cheese. Mangia bene!


August 1, 2011 - 11:42am
Hillary E.


In the summertime, when the sun is shining and you have a beautiful view of the bay, your thoughts turn to picnics and watermelon. That's right, the watermelon's have made their debut at the Little Italy Farmers' Market! These sweet and juicy melons herald in the season of eating outdoors, where it's perfectly acceptable, encouraged even, to eat with your hands and get messy. Find them at JR Organics in shades of pink and yellow, but you better come early, these guys disappear fast.

Sliced into triangles and eaten plain. Sprinkled with Tajin - a seasoning mixture of salt, chile and lime for fruit and vegetables - found at Gourmet Tamales. Cubed and tossed with slivers of fresh mint leaves from Maciel & Family. Blended with a bit of lime juice and water to make an agua fresca. Watermelon, we love you so.

While there are no shortage of ways to eat this summertime staple, I find myself daydreaming about a watermelon salad I had in San Francisco last summer. A darling of restaurant's summer salad menus, this one was like no other I've ever had - it was a plate of summer's best offerings. Chunks of heirloom tomatoes, crisp cool watermelon, green and fragrant basil, slightly pickled onions and pops of nicoise olives. I've waited patiently for almost a year for the watermelons to return to the markets, and now that they're here it would be a shame not to make this salad again. JR Organics has your melons and basil, Suzie's Farms has a gorgeous rainbow of heirloom tomatoes, Vang Farms has onions of all kinds (I use sweet onions, but red onions that have been rinsed with cool water to take away some of the sting and then pickled would be great too), the nicoise olives are at Lisko Imports and the recipe to put it all together is right over here.


May 27, 2011 - 2:58pm
Hillary E.


Whew! Where did that month go? May was a crazy mixed up month of grey mornings and sunshine. It was the beginning of the summer stone fruits and the month of food trucks. We still may not know what the weather has in store from day to day (banish the though of June Gloom), but you can bet every Thursday at the North Park Farmer's Market will be full of delicious bounty.

A salad of JR Organics spicy green mix and cucumbers, avocados from Paradise Valley and thinly sliced flank steak from Da Le Ranch with a creamy dressing using Majestic Garlic's garlic paste is perfect on warm or cool evenings. A side of Cornbread Daddy's jalapeno cheddar cornbread? Oh, yes.

Little fuzzy apricots from R&L Farms perfume the air with their sweetness. Cut them in half, brush them with a little olive oil from Thyme of Essence, a sprinkle of brown sugar and a very small pinch of Salt Farm's espresso infused sea salt and roasted under the broiler for a few minutes. Add a scoop of vanilla ice cream and finish dessert off right.

Hungry yet?


February 17, 2011 - 6:37pm
Hillary E.


Sometimes a little blustery cold weather just calls for a night in with dinner and a movie. So snuggle up Saturday night with a steaming bowl of creamy cauliflower soup made with farm fresh ingredients. Start by chopping and sauteing the white and light green parts of a leek or two from Vang Farms, making sure to rinse it well to get out all the grit. Add to that a head of cauliflower from either Vang Farms or Suncoast Farms that's been broken into florets, 2 cups of milk and 2 cups of either chicken or vegetable broth. Bring to a boil and then simmer until the cauliflower is very tender. Blend it all up until smooth and season to taste with salt and pepper. For some added flair, garnish with snipped chives or microgreens from Suzie's Farm, or add in a teaspoon or two of Just Spice's Vindaloo Curry blend for a spicy kick.

Farm to Table: Grammy Edition

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


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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