WHERE THE GRILLING IS EASY
Independence Day. The first real holiday of the summer shine with backyard BBQs, and fireworks all in celebration of the red white and blue. Get a head start on your shopping and stop by the North Park Farmers' Market this Thursday. Here's what's on our menu for the upcoming long weekend:
Shish kabobs with chunks of fresh salmon from Poppa's Fresh Fish, peppers and onions from Suzie's Farm and summer squash from JR Organics. Marinate everything in a little garlic infused olive oil from Bistro Blends, a squeeze of orange juice and a handful of herbs. A few minutes over charcoal and people will be wondering when it's time to eat.
Deviled eggs are always a party favorite. Start with eggs from Paradise Valley Ranch that you've hard boiled and cut in half. Mash the yolks in a bowl with a dollop of mayo, mustard, a splash of sherry vinegar and minced shallots. Pile the mix back into the hollowed egg white and sprinkle with a little smoked paprika sea salt blend from Salt Farm.
For dessert we're thinking a twist on the classic shortcake, but with blueberries. Smit Orchards and Hillside Farms have plump sweet berries, mix them with some sugar, a bit of water and the zest from one of R&L Farms' lemons and cook just until the berries pop and wilt. Spoon over a shortcake or biscuit and top with whipped cream. You'll be fed right this Fourth of July!
SD Weekly Markets brings farmers’ markets to the city in San Diego, and people to the table. Each of our San Diego farmers’ markets is geared to the needs and interests of the communities it serves, and each is managed professionally to provide the highest quality farm-fresh produce, meats, fish, eggs, and artisan foods to San Diego farmers’ market shoppers.