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root vegetables

THE BEE'S KNEES

September 27, 2013 - 1:27pm
Author: 
Brijet M.

Sweet, sticky, gooey; we love our local honey at the Little Italy Mercato. The bees are a buzzin', busy pollinating plants and taking the sweet nectar of flowers back to the hive to make this all natural treat. It's flora and fauna working in perfect synergy. Get your honey fix at Heritage Family Farms, Papa Jim's Honey and Mikolich Honey.

Buy a wedge of Ewe's Blue from The Cheese Store of SD and drizzle with honey to take your cheese plate to a whole new level. Grab root vegetables like rainbow carrots and beets from Maciel Farm and Sage Mountain Farm and toss with a little Bistro Blends olive oil, balsamic vinegar from Thyme of Essence and a spoonful of honey. Add a dab of Nicolau Farms goat cheese for this recipe. Swirl honey in your Ancient Secrets Greek yogurt, add Safari Crunch or NanDog's Naturals Granola and your favorite seasonal fruit and you have yourself a tasty, healthy breakfast.

There's an old bit of health advice that says a little dose of local honey a day can help fight seasonal allergies, so long as it's raw and unfiltered (raw, unfiltered honey contains small amounts local pollen, the culprit behind hay fever).

From the hard working bees that make it possible, to the phenomenal pairings you can create with foods, we're just crazy about this nature made treat. Buy local honey and support local honey bees! Buzz!

ROOT DOWN

January 27, 2013 - 9:11pm
Author: 
Christopher S.

Get back to your root vegetables at the Pacific Beach Tuesday Farmers’ Market with carrots from Kawano Farm or beets from Maciel Farm. Try turnips from Suzie’s Farm, JR Organics’ parsnips, or kohlrabi from Gilbert Quintos Farm.

Toss your favorites with Basil Garlic Parmesan Oil from Bistro Blends for roasted root vegetables, or combine beets with chevre from Nicolau Goat Farm and Hopkins AG pistachios in this gorgeous Napoleon. Go raw with root vegetable slaw or get warm with spicy roasted parsnips (featuring apples from Smit Orchards).

Pick up a pastured bird from Descanso Valley Ranch for this one pot chicken with roasted vegetables, or try these delicious baked root veggie chips that are perfect for dipping in Bitchin’ Sauce.

Celebrate your roots!

Roasting On An Open Fire

December 5, 2011 - 12:14pm
Author: 
Britta T

Ok, so we don't have anyone selling chestnuts at the Pacific Beach Tuesday Farmers' Market. But we do have farmers with tables and baskets full of dazzling vegetables on display ready to be roasted, steamed, chopped up and made into all sorts of savory and beautiful dishes. Think of it as buying ornaments for your table, only they're edible, sustainable and tasty!

JR Organics sells kolhrabi, radishes in every shade of red, and golden beets. Suzie's Farm now has the glamorous green romanesco cauliflower. Simply chop them all up, drizzle them with a bit of California Olive Oil and roast them in the oven until they get crispy. Add fresh herbs - rosemary, thyme, and parsley are good options - at the end for a bit of fresh flavor. 

Carrots often get overlooked in lieu of more seasonal, strange root vegetables. But don't forget to take advantage of that deep orange or purple color. Maciel & Family have enormous organic carrots and beets. Steam them or boil them until tender, toss them with some garlic quark from Spring Hill Cheese and a drizzle of aged balsamic vinegar from Bistro Blends for a creamy side dish.

 

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