Pacific Beach Farmers' Market Blog

COOL AS A CUCUMBER

Have you been seeing those sneaky snake-like fruits popping up at the markets? Ta-daa! They're cucumbers! The cucumber, or Cucumis Sativus, is one of the most direct relatives to muskmelons and gourds, and as most people know, there's nothing quite as a cool as a cucumber- cucumber peels can be used to treat skin irritation or sunburns, and the fruit contains nearly 95% water and loads of potassium to keep you hydrated during the summer months.

Here's a refreshing tonic that will bring you back to life, especially if you've enjoying it too much! Sea salt delivers a healthy form of sodium with important trace minerals and elements like magnesium and calcium that replenish your supply of electrolytes. Try using one of the Natural Sea Salt blends from Salt Farm, and while you're at it grab a bunch of fresh mint from Maciel farms or JR Organics. Or, if you're hankering for a little exotic flavor, Paradise Valley Ranch has some tasty limes to twist into your drink.

Cucumber Cooler:
In a blender, mix together until completely pureed:
2 medium sized cucumbers
Juice from 2 limes
5-6 mint leaves
1 pinch of sea salt
1 cup water
2-3 ice cubes

Did you notice those cucumbers that resembled tiny watermelons at Suzie’s Farm’s booth?  Mexican sour gherkin cucumbers, also known as the “mouse melon” is a newly re-discovered heirloom varietal that has a surprisingly sour taste.  Their sourness got us thinking about pickling and the Pacific Beach Tuesday Farmer’s Market has a plethora of picks for pickling.

According to Chinese medicine, one should consume pickles during the hottest summer months as a tonic for cooling the stomach and strengthening the kidneys.  But don’t stop at cucumbers, almost any vegetable or fruit can be pickled.  Why not consider pickling chard from JR Organics, squash from Kawano Farms, beets and let’s not forget the pickled peppers from Maciel Family Farm!

Here is a basic pickling recipe that will get you started: Start with approximately 4 pounds of any vegetables.  Combine 3 cup vinegar, preferably apple cider, but rice, white or red wine are fine too with 3 cup water, 1/4 cup non iodized sea salt!  Check out Salt Farm for more adventurous infused and flavored salts. Cover the vegetables with the vinegar, water and salt mixture, fill sterilized mason jars and refrigerate.  Some vegetables, such as chard and leeks will need to be boiled for 5-10 minutes, before jarring.

Not so much into the whole do-it-yourself thing, then stop by the Happy Pantry booth, where they have an amazing selection of pickled veggies and salads.  However you choose to get your pickling fix, we think pickling is a great way to save your summer vegetables for consumption when you long for the taste of summer!

You heard right. Or maybe you even saw, the Padron peppers have made their highly anticipated return at the markets via Suzie’s Farm. These thin-skinned peppers are zippy and bright and fun to eat. Every time you dig into a batch it’s like playing a game of roulette – you never know what you’re going to get. Some are mild and smoky while the occasional one is a fiery surprise.

We like to eat ours the traditional way - blistered in a heavy skillet with a bit of olive oil from Thyme of Essence. It takes just a few minutes and when they’re all done a sprinkling of sea salt from Salt Farms is just the ticket. A nice cold drink, a hunk of cheese from Taste Cheese and a toasted ciabatta from Belen Bakery is the perfect recipe for a fun and casual dinner.

Ripe avocados will be plentiful at the Pacific Beach Farmers' Market this coming Tuesday, with Paradise Valley Ranch providing the fragile varieties with shorter seasons rarely seen in grocery stores. Peel and slice, then stack with tomatoes from Kawano Farms, crisp lettuce from Suzie’s Farm and bacon from SonRise Ranch for the best version yet of a BL(A)T. Toast a slice of sunflower whole wheat bread from Charlie’s Best and spread with mashed avocado, then add a coarse grind of Smoked Applewood Sea Salt from Salt Farm for a simple breakfast.

Our newest way to love avocados? Grilled! Drizzle a halved avocado with a little good olive oil, place cut side down on the grill for just about a minute, and taste the transformation. Grilled avocados take guacamole to a whole new level, mixed gently with chopped tomatoes, scallions, basil, and squirt of lime juice. Slather it on burgers, tacos or simply with tortilla chips. It would also be a perfect match atop the vegetable tamales from Gourmet Tamales.