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roasted vegetables

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June 12, 2013 - 2:57pm
Chris S.

You’ll find piles of freshly picked purple, green, and yellow string beans at the North Park Thursday Farmers’ Market from Suzie’s Farm, J.R. Organics, Valdivia Farms and Kawano Farms and so many ways to enjoy them!

Try them chilled and tossed with fresh basil and aged balsamic vinegar from The California Olive, sauteed with crunchy roasted almonds from Hopkins AG (we used their chipotle almonds for a spicy kick!), or roasted with fennel for a tasty treat. If you’re cooking outside tonight, fill a foil packet with string beans, summer squash and spring onion from African Sisters Farm, and a slice of of lemon from Atkins Nursery - it makes an awesome side dish to a Da-Le Ranch tri-tip or a grilled filet from the Salmon Slinger.

Stock up on string beans this Thursday from 3 to 7!


April 19, 2013 - 9:45am
Chris S.

Look for the first of the summer squashes in the form of tender, young zucchini at the Little Italy Mercato farmers' market this week from J.R. Organics and Vangs Farm. Enjoy them raw in an early summer salad with baby artichokes from Suncoast Farm, Maciel Farm’s fresh peas, spring onion from Tom King Farm and a drizzle of arbequina olive oil from Thyme of Essence.

Get some squash on the grill next to sliced ciabatta from Bread and Cie and sandwich it together with chevre from Nicolau Goat Farm and Basiltops’ Pesto Perfecto for an amazing zucchini panini. Toss it with sweet corn from Kawano Farms’ and a splash of aged balsamic from The California Olive for a roasted corn and zucchini salad.

Grilling zucchini is easy! Check out these great instructions. Make a cold zucchini soup, using Ancient Secrets' yogurt and SpringHill Cheese Co. butter. Whip up this almond butter based hummus and chop zucchini into sticks for dipping and you have yourself a healthy, crunchy snack!

Oh my squash, that’s a tasty vegetable!


April 1, 2013 - 12:53pm
Chris S.

Find crunchy carrots at the Pacific Beach Tuesday Farmers’ Market from Maciel Farm, Kawano Farms, Suzie's Farm and J.R. Organics. Follow French fashion by tossing grated carrots with a little fresh flat leaf parsley and a squeeze of Meyer lemon from Gilbert Quintos Farm in salade de carrotes rapees, or do something decadent and dunk chunks of carrot in goat cheese fondue featuring fresh rosemary and Nicolau Farm’s chevre.

Aged vinegar from Bistro Blends adds tang to balsamic glazed grilled carrots and a trip to Suzie's Farm for fresh herbs livens up these roasted carrots. Toss carrots in the oven with beets, parsnips and turnips from your favorite farmers or make a hearty bowl of carrot-fennel soup.

Grab a bundle of carrots to make farm-fresh carrot cake bites for dessert. What’s your favorite way to eat carrots?


March 6, 2013 - 1:26pm
C. Smyczek

Find your favorite root vegetables at the North Park Thursday Farmers’ Market. Crunchy carrots and snappy radishes from Valdivia Farm are a tasty treat dipped into original Bitchin’ Sauce, sweet parsnips from JR Organics make a hearty soup, and Suzie’s Farm’s turnips pair with DaLe Ranch pastured chicken in this satisfying stew.

Try Kawano Farms’ beets with fresh rosemary and thyme in broiled salmon with beets using wild caught filets from the Salmon Slinger. Or just peel and dice a few of your favorite root vegetables, toss with a little extra virgin oil from the California Olive, roast in the oven ‘til they’re soft and sweet, and top generously with grated dry jack from Spring Hill Cheese Company.

Every great dish is rooted in great ingredients!

Fennel is for Lovers

November 7, 2011 - 10:41am
Britta T

Fennel is that gorgeous, stalky frond that grows rampant throughout San Diego- A weed, but a treasure none the less, this root vegetable will capture your heart over and over again with new recipes. Find bulbs and fronds of friendly fennel and more this week as you shop at the Pacific Beach Tuesday Farmers' Market.

Normally fennel tastes like the love child of celery and licorice. Roasting, however, brings out complex flavors and satiates our cravings for warm, tender food now with winter's return. Select a few stalks from Suzie's Farm this week and simply chop the bulb into quarters, then coat the pieces with a healthy dose of oil (have you tried the avocado oil from California Olive Oil?). Toss with salt and pepper, and roast in the oven until the outsides begin to crisp, leaving the insides warm and tender. 

For a flashier meal- experiment with this Yellowtail & Fennel Crudo recipe from Chef Brian Sinnot- An elegant, yet simple dish with fresh fennel, pomegranate seeds, and mint. Sift through the ruby round pomegranates at Lone Oak Ranch or pick out a prize from John Gilruth. You can find fresh yellowtail or other filets with Miss Sushi, and Suzie's Farm has tiny, fragrant bunches of wild mint...


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