carrots

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?
 

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!

24 CARROT BOLD

Crunchy carrots from Kawano, Suzie’s Farm and JR Organics at the North Park Farmers’ Market make the perfect snack anytime, whether you dunk them in raw garlic spread from Majestic Garlic, hummus from Lisko or Baba Foods, or any of the delicious Bitchin’ Sauce flavors.

Toss shredded carrots with  olive oil from the California OIive,  a squeeze of fresh lemon from Gilbert Quintos or Paradise Valley and a little mustard for a classic French carrot salad; add apples, almonds and raisins from Smit Orchards to give it an American twist (but skip drowning them in mayo ala the old school cafeteria version).  

If you’d rather cook  your carrots, try this gorgeous vegetable ribbon pasta recipe; you’ll want to add zucchini from Valdivia Farms, mushrooms from Kawano and butter from Springhill Cheese Company to your shopping list.  Don’t overlook the carrots’ edible green tops; grab some green garlic from Suzie’s and almonds from Hopins AG and whip up this carrot top pesto to spread on ciabatta from Belen Bakery or, better yet, drizzle it over homemade carrot soup.  That’s a bowl of 24 carrot gold!

FONDUES AND FON-DON’TS
Fondue is the classic Swiss dish of melted cheese with wine, served in a communal pot with all kinds of delicious treats for dipping and perfect for this week's chilly nights. The North Park Farmers' Market has all the ingredients you need, and here are a few tips to make your fondue fun:

DO start with great cheeses. Stop by Taste Cheese and pick up great cave aged Gruyere from the mountains of Switzerland, and maybe a tub of their signature Shredded Blend, or try Springhill Cheese Company’s Old World Portuguese.
DO serve crunchy vegetables like bright purple carrots, crisp celery and French radishes from J.R. Organics; romanesco cauliflower from Suzie’s Farm; or zucchini from Valdivia Farm.
DO include some roasted vegetables like Brussels sprouts, parsnips or mushrooms from Proios or Kawano Farm.

DON'T forget a loaf or two of fresh bread from Belen Artisan Bakers for cubing and dipping.
DON'T be afraid to add your own touch to the flavor, perhaps by using apple or cherry cider from Smit instead of (or along with) the traditional wine or Kirsch.  
DON'T skip the salad - a simple plate of farm fresh greens with a squeeze of lemon and a splash of California Olive Oil is all you need to compliment your fondue. 

Ready, Set, Dunk!

SHOP & SCORE!

Score a touchdown with your football buddies by shopping the Pacific Beach Tuesday Farmers’ Market before the big game this Sunday. Those “lucky” enough to attend the Super Bowl this year will be bundled up in big coats, hats and mittens in Indianapolis with a high temperature predicted to be 38 degrees. We’ll be the real lucky ones here in sunny San Diego, enjoying the game in Tees and sandals!

Start with appetizers and snacks; grab a few baguettes from Belen Bread and a bottle of infused olive oil from Bistro Blends for dipping, snag some sweet dates from Morocco Gold Dates and fill your shopping bag with scarlet grapes from Smit Orchard. Forget the fried potato chips and heavy cream dips! Pick up some crunchy carrots, celery and sugar snap peas from J.R. Organics to dip in sprouted hummus from Majestic Garlic or pesto-flavored Bitchin’ Sauce. While you’re at the Bitchin’ booth, grab some extra tubs to spread on your pre-game sandwiches, grilled chicken or fish!

Paradise Valley Ranch has you covered for guacamole. Ask them for fresh limes and  3 or 4 avocados that were just picked and not quite ripe, stick them in a paper bag when you get home and they’ll be ready to mash by game day. Rodney Kawano Farm has your tomatoes, and Maciel farms can supply the cilantro and jalapenos to kick up your favorite guac recipe. We like this one with or without the bacon.

Not hosting the game this year? Grab a gift tin of Honey Cinnamon, Chipotle and Spicy Lime roasted almonds from Hopkins AG and a bouquet of gorgeous flowers from Maldonado Flowers for the host. You’ll be named Most Valuable Guest for sure!

THE SECRETS ARE IN THE SIDES

Thanksgiving is almost upon us; this Thursday’s North Park Farmers Market is exactly a week before the holiday.  Before we hit the patch of black ice that is Black Friday, latke parties, and tree trimming, sending us skidding into the December Holidays, focus on this celebratory meal. While your farm-fresh Da-Le Ranch turkey may take the lead, this meal’s side dishes take more than a supporting role. Make it yours by serving up some signature sides that are not in your momma’s arsenal.

Savory bread pudding is sure to be a show-stopper and once you have the core bread and pudding, the world is your oyster. Whisk together 6 Paradise Valley Ranch eggs, 2 cups milk, salt and pepper. Throw in a pound of soft Belen bread, cubed, and a half pound of grated gruyere from Taste Cheese; that’s is your blank canvas.  Sauté 1 to 2 pounds of peeled squash from your favorite farmer and a chopped onion, sprinkle with sage from Suzie’s Farm, let cool, toss with the bread mixture and bake at 350 for 55 minutes. Or try it with 2 pounds of sautéed mushrooms from Rodney Kawano Farms mixed with garlic, parsley, and thyme. Try oven roasted tomatoes and garlic or sautéed kale and mushrooms; there’s no end to savory combinations.

Want to lighten up the mashed potatoes? Add some Valdavia farms turnips peeled and boiled for about 10 minutes more than your potatoes.  Drain them, add some Springhill Dairy European butter and mash out any frustrations of your day.

Round out the meal with an antioxidant rich carrot and orange roast. Cut up 2 pounds of JR Organics trimmed carrots and cut an unpeeled orange from John Gilruth or Paradise Valley Ranch into 8 pieces.  Toss it all in 2 tablespoons of Bari olive oil and 2 tablespoons of Meljess Wildflower Honey, some salt and pepper, and roast in a 375 degree oven for 35 minutes.  Serve with a sprinkle of Suzie’s Farm chopped dill. 

First time cooking? Don’t agonize over taking over the Thanksgiving meal reins from someone who’s been doing this meal by rote, just live by this mantra: “The secret is in the sides” and serve to impress!

LUNCH IS IN THE BAG

This year when you send your kids back to school why not think outside the lunch box!  The North Park Farmers market has tons of stuff to replace the usual lunchables.  Make lunch better with fruit kabobs, made with Smit Orchards grapes & apples with chunks of Springhill white cheddar.  Pack up some JR Organics carrots, cucumbers, celery with some hummus from Majestic Garlic and your kids won't be trading their sack.  A  vegetable frittata made from Paradise Valley eggs, even when cold, never gets old.  A peanut butter and jelly sandwich, which includes Pacific Beach Peanut Butter and Belen bread, will definitely fill the lunch niche!   Replace the peanut butter with a spreadable Nicolau Farms chevre and you'll have a sandwich like no other.   No kid will ever tire of a pasta salad, made from Lisko's fresh pasta, their favorite steamed veggies, and tossed with olive oil by Thyme of Essence.  Get adventuresome and pack some almonds from Hopkins Ag or Suzie's steamed beets instead of other treats. Safari Crunch Granola and raisins from R&L  will add some punch to any yogurt lunch.   Now you got the hang of it, ready, set, go to the North Park Farmers market and make a healthy lunch!

Enter the North Park Farmers' Market and you can't miss the unmistakable buzz of the blenders at Green Fix Smoothies as they make their delicious fruit and vegetable concoctions.  But we're also hearing the buzz of our shoppers talking about juicing at home.   Whether you use fruit or vegetables, juicing is a great way to use up the prolific summer offerings - especially the blemished ones - and get your daily dose of vitamins and minerals. 

Go green and detox like the stars by blending or juicing a mix of kale and lettuce from JR organics, a cucumber or two from Suzie's Farm and the juice of lemon from Paradise Valley Ranch.   To brighten up the flavor of any vegetable juice try adding an orange or two from Ranchito Rainbow or carrots from Kawano Farms into the mix.  For a fruit forward take try blending in pitted cherries, blueberries or peaches from Smit Orchards to your greens based drink. 

Now that should get you juiced!

FRILLS AND ALL

If you've ever nibbled curiously on the delicate leaves of carrots before you know they're a bit bitter so a little goes a long way, but think of them as an herb. A perfect accent to the sweetness of roasted root vegetables, sprinkled over salads or added into soups. Or, try this out:

Simply scrub clean a good bunch of carrots - Suzie's, JR Organics or Valdivia can help you out there - and trim all but 1/2 inch of the green tops off. If the carrots are on the larger side, slice in half or leave smaller ones whole. Finely chop a tablespoon or so of the delicate carrot tops and set aside. Heat a tablespoon of CA olive oil from Thyme of Essence in a heavy skillet and lay carrots down in a single layer. Let them brown and caramelize on one side before shaking the pan and repeating with the other side. Now add a few cloves of minced garlic and continue to shake until the carrots have softened but still have a bit of crunch. Add a tiny bit of butter, the chopped greens and sprinkle of shallot sea salt from Salt Farms.

BLOOM AND GROW

Have you noticed your favorite farmers are looking a little fuller these days? We're hitting the up swing of harvest season and new crops are just taking off. We're saying so long to the broccoli and deep green hues of winter and hello to the colorful bounty that's fast taking over. Find tiny sweet strawberries at JR Organics alongside their tender lettuce mixes. The squash blossoms and baby vegetables at Valdivia are as irresistible as always. Suzie's has sweet sugar snap peas and carrots in every color of the rainbow - well, almost. And the juicy Valencia oranges from Paradise Valley never get old; neither do their avocados for that matter. Not colorful enough? Grab some flowers from Maldonado and watch spring blossom in your very own home!