pacific beach farmers market

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!

CUCINA ROMANA

Summer vegetables are in their peak, and we have to admit we're up to our cheeks in heirloom tomatoes. So let's all take a night off from the fish tacos and craft brews and shop  the Pacific Beach Tuesday Farmers' Market to revisit the real flavors of mediterranean cuisine. Do as the Romans do this week and set yourself up for a delectable and carbohydrate loaded Italian feast.

We're giving you the freedom to be creative here and let the produce inspire you. Be brave, and be colorful! (We won't blame you if you stop by Enoteca Adriano on Cass Street on the way home, to enjoy a nice class of red wine before cooking up a rich, sensational meal.

Start with "antipasto", or appetizers. Toasted bruschetta always pleases crowds and can be served hot or cold as you linger in good conversations. Pick up a fresh baguette from Bread & Cie, rub the slices with garlic, freshly chopped basil from Maciel & Family, and drizzle with organic olive oil from our new vendor, Bari Olive Oil. Now, move on to the first course, "primo". Nicolau Farms has a superb goat cheese gnocchi that you could serve in small portions, just after you've whet your appetite with the antipasto.

Take home a few pounds of heirloom tomatoes from Kawano Farms or JR Organics to make a homemade, spicy red sauce and create something tantalizing with those voluptuous eggplants from Suzie's Farm, or their emerald skinned zucchini.

There are so many options, you might try braising some grass fed beef or pork from SonRise Ranch and serving that over a steamy, buttery squash ravioli pasta from Lisko Imports to combine the secondo (main dish) and contorno (side dish).

Every meal must end with dolce, or sweets, and a juciy nectarine from Smit Orchards, a handful of almonds from Hopkins AG with a scoop of rich, creamy gelato from Gelato Busstop will end your meal in a sugarplum dream…