tomatoes

November usually brings apples and pears, pomegranates and pumpkins to the Little Italy Mercato Farmers’ Market (and you will find those things this week!), but the heat wave a few weeks back means we’ll also see another wave of warm weather crops that are usually gone by this time of year.

JR Organics is still picking heirloom tomatoes; stretch summer out with this cool tomato and basil salad, using olives from Lisko Imports, basil from Schaner Farms and crumbling some chevre from Taste Cheese on top. Or welcome winter with a warm bowl of tomato soup! Belen Bakery country French bread and cheddar from Spring Hill Cheese Company will make a tasty grilled cheese to go with that salad!

Kawano Farms and Proios Family Farm have more eggplants and summer squashes, and we spotted sweet and hot peppers Suzie’s Farms.

Lone Oak Ranch and Smit Orchards are still harvesting peaches and pluots, and cantaloupe and watermelon are especially sweet right now. Enjoy the fall that feels like summer!

October usually brings apples and pears, pomegranates and pumpkins to the North Park Thursday Farmers’ Market (and you will find those things this week!), but the recent heat wave means we’ll also see another wave of warm weather crops that are usually gone by this time of year.

JR Organics and Valdivia Farms are still picking heirloom tomatoes; stretch summer out with this cool tomato and basil salad, using olives from Lisko Imports and crumbling some chevre from Taste Cheese on top. Or welcome winter with a warm bowl of tomato soup! Belen Bakery country French bread and cheddar from Spring Hill Cheese Company will make a tasty grilled cheese to go with that salad!

Kawano Farms and Proios Family Farm have more eggplants and summer squashes, and we spotted sweet and hot peppers at African Sisters’ and Suzie’s Farms.

R&L Farms and Smit Orchards are still harvesting peaches and pluots, and cantaloupe and watermelon are especially sweet right now. Enjoy the extended summer!

Spice up your night with salsa fresca made from North Park Thursday Farmers’ Market ingredients, great on grilled meats and veggies, or for dipping.

Start your shopping at Valdivia Farms, where you’ll find tomatoes, green onion and cilantro, then head across the aisle to Proios Family Farm for fresh garlic, sweet bell peppers and spicy chiles including jalapenos and habaneros. JR Organics has red and yellow onions and a dazzling array of heirloom tomatoes, but be sure to ask about tomatillos - they make an excellent salsa verde. Toss in other fresh vegetables like cucumbers, radishes, and banana peppers from African Sisters Farm, or add more complexity to your salsa by including sweet antohi peppers, poblanos or padrons from Suzie’s Farm.

Like sweet salsas? Grab a bunch of grapes from Smit Orchard and try this grape salsa recipe. Diced green tomatoes from Kawano Farm add a little tartness to any salsa, as does a squeeze of fresh lime from Paradise Valley Ranch or R&L Farms. If you don’t have time to make your own, pick up freshly made salsa from Gourmet Tamales. If you’re happier on the dance floor than in the kitchen, spice up your exercise schedule with a salsa dancing lesson at the Queen Bee Art & Cultural Center. 

LIFE’S A  PEACH
The season’s first white and yellow peaches from Smit Orchards and Lone Oak Ranch sweeten up the Pacific Beach Farmers’ Market this Tuesday. Fresh, juicy peaches are perfect on their own, or sliced and tossed with strawberries from Kawano Farms, blueberries from Smit Orchards and tangelos from John Gilruth.

Peaches are a grill’s best friend; if you’re firing up the barbecue tonight, start your dinner with this grilled peach and avocado salad with hass avocados from Mexico Lindo. We couldn't believe what grilling adds to peaches and avocados. Grab some early season tomatoes from JR Organics, thyme from Suzie’s, fresh goat cheese from Nicolau Farms and citrus balsamic vinaigrette from Bistro Blends for this peach and heirloom tomato salad.  For a unique and refreshing summer sipper, pick up lavander from Gilbert Quintos and honey from Mikolich for peach-lavander agua frescas.  

Have a little more experience in the kitchen? Finish dinner with a flourish by bringing home pastured eggs from Paradise Valley for this sabayon with balsamic peaches.  We’ll see you at the Pacific Peach Tuesday Farmers’ Market!

LIGHTEN UP!
We all know that Thanksgiving is about taking time to acknowledge gratitude for family and friends, the relative comfort and safety we live in, and our many other blessings. Just looking around the Little Italy Mercato makes us thankful for harvest abundance.

So why does the holiday so often seem tied to gluttony? If you've overeaten this week, you're not alone. But it's simple to tip the scales back by lightening up for the next few days. Visiting relatives are probably tired of hanging around your house by now, not that that's bothering you. So a trip to the farmers' market on Saturday will be a great way to get some fresh air, enjoy the live music and the charms of Little Italy, and shop for the ingredients to get your eating back on track.

Pick up a jug of Green Fix and sip a fresh green smoothie for breakfast. Use those turkey leftovers to make a Cobb Salad for lunch, with hard-boiled farm fresh eggs and avocado from Paradise Valley Ranch on a bed of leafy greens and tomatoes from JR Organics and a light and creamy dressing made with Springhill farms quark. Grill a piece of Poppa's Fresh Fish for dinner, with some steamed baby potatoes from Sage Mountain Farm and new cauliflower from Suzie's Farm or broccoli from Suncoast Farms. See? All back in balance.

Cooler days call for cooler veggies, and you can bet that you'll be seeing a huge variety of Winter greens soon as we enter the winter months at the Pacific Beach Tuesday Farmers' Market. Maybe you've never met before, but Mizuna is one of our most welcomed Winte guests. A Japanese green with graceful feathery leaves and a similar peppery flavor to argula, Mizuna is best when eaten raw in salads, or cooked down and simmered with lots of other fresh fall veggies. Tatsoi is another amazing Asian green that has small, heart-shaped, green leaves. It is beautiful in all salads, and tastes strong and spicy, similiar to mustard greens. Both are worth seeking out, and you can find bunches for sale at JR Organics and Suzie's Farm.

Kick it up a notch this week with a quick dinner packed with nutrients and fall flavor. Using 1-2 cups each of chopped tatsoi and mizuna leaves, fresh sliced cucumbers or thin sliced green zucchini and green onions from Maciel Family Farm, create a green-sesame stir fry, topped with baked teriyaki flavoured squash from Produce Stand or roasted eggplant from Kawano Farms with a sweet tahini- dressing.

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 Little Italy Mercato, we don't mess around. We're talking serious flavor matched 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. 

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 Jack-o-lantern pumpkin from JR organics or a Cinderella pumpkin from Suzie's. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla from Just Spice to create 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 slices of heirloom tomatoes from Tom King Farms on a thinly sliced loaf of sourdough bread from Bread and Cie. Drizzle garlic inflused olive oil from Gianni's with fresh black olives from Lisko Imports and top with grated parmesean 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. Layer it all upon a bed of fresh spinach and red onions from Schaner Farms, and shaved goat cheddar from Spring Hill Cheese.  

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. 

GET TO THE GREEK

The Gods were onto something when they boasted of delicate olives, fresh salads, and the best of the Mediterranean's harvest. Now's the best time to head to the North Park Farmers Market and stock up on all sorts of fresh ingredients to put together your best Greek family dinner yet.

Greek Saganaki is a savory traditional side dish that brings everyone together before a meal. Try a different twist and pan fry fresh slices of feta cheese from Spring Hill. Arrange on a platter with juicy, sweet slices of Roma tomatoes from Valdivia Farms and lemon wedges from R&L Farms. Or make your own tasty Skordalia dip using one pound of russet potatoes from Produce Stand, a few fresh cloves of garlic, and half a cup of raw almonds from Hopkins AG. Cook the potatoes, roast the almonds and blend together with a squeeze of lemon juice, salt and pepper, then enjoy with some fresh pita bread from Baba Foods or try dipping sweet radishes and carrots.

You can't go wrong by making a huge Greek salad to share with friends and neighbors. Stop by JR Organics for a few heads of crunchy romaine lettuce, heirloom tomatoes, cripsy cucumbers, and red onions. Add a few hungarian hot wax peppers from Suzie's Farm to give it a kick. Top it off with some Kalamata olives from Lisko imports and a glass of white wine, or use the traditional 3 coffee beans from Agora Bean & Leaf with glasses of Sambuca ...the Greeks were always known for their decadence, weren't they?