pomegranates

Pomegranates from Paradise Valley Ranch at the North Park Thursday Farmers’ Market add a festive splash of color to any holiday recipe! You can get them whole, or pick up a tub of just the seeds.

We combine them with Swiss chard from African Sisters’ Farm, heirloom tomatoes from Valdivia Farm, Morocco Gold Dates and sweet gala apples from Smit Orchards in this super fun Christmas Tree Salad, or use Belen Bakery’s country French bread and pastured eggs for this pomegranate apple bread pudding.

Spoon pomegranate seeds over a cheesecake made with Springhill Cheese Company’s organic quark, or use them in stuffing for a roast chicken from DaLe Ranch. Use them to top baked yams or sweet potatoes from Proios Family Farm. Whole pomegranates can also be used to make beautiful natural ornaments for your tree!

Enjoy the beauty and flavor of the pomegranate this holiday season.

One of our favorite things about fall is fresh pomegranates from the Little Italy Mercato. Look for them at Polito Family Farm, Schaner Farm, Sage Mountain, Lone Oak Ranch, Proios Family Farm and Paradise Valley Ranch in the coming weeks. Often called a ‘superfood’ due to their antioxidant content, pomegranates add a splash of color and a bright, sweet-tart flavor to all sorts of sweet and savory dishes.

Sprinkle the seeds over a slice of cheesecake from Nicolau Farm, cook them together with their juice to make a sauce for roast duck from Da Le Ranch, or pick up avocados from your favorite farmer for pomegranate guacamole.

Fresh pomegranates are in season from now through the end of fall!

THANKSGIVING CALIFORNIA STYLE

Since the Pacific Beach Tuesday Farmers' Market is "where the citrus meets the surf", what could be more fitting than adding a coastal California twist to your Thanksgiving table? Capitalize on all those savory and sweet fall flavors, but mix it up to keep traditions fresh and exciting.

Stop by Miss Sushi's seafood stand to pick up oysters for your turkey stuffing, and choose a selection of sushi rolls to add to your appetizer lineup. Stuff Morocco Gold Dates with Nicolau Farms fresh goat cheese for another crowd pleaser.

Pumpkins are still plentiful as the market, and they're not just for dessert. Toss cubed pumpkins from Suzie's Farm and apples from Lone Oak Ranch with Bari Olive Oil, add a little zing with crushed chili peppers from JR Organics, saute until brown then simmer in Paradise Valley Ranch's fresh Valencia orange juice until just tender. Garnish with chopped California pecans from Smit Orchards.

Green Bean Casserole gets better when you use fresh Kawano Farms beans and sliced mushrooms, slivered almonds from Hopkins AG and toss with light, healthy garlic quark from Springhill Farms. Use a variety of greens from our farmers, add orange sections and pomegranate seeds from John Gilruth's Rainbow Ranchito, and toss with a spicy peanut dressing using PB Peanut Butter and California Olive Oil's garlic infused vinegar. Pumpkin Bread from Belen Bakery or pie from Sugar and Scribe will round it all out. Hang ten or more people at your Thanksgiving table and enoy.

Just in case you're still planning a huge Thanksgiving gathering and haven't got your table settings in order, there are plenty of resources for decorations and festive accessories at the Pacific Beach Tuesday Farmers' Market. 

Doll up your dining experience using fall produce as natural decoration. You can find miniature pumpkins from Maciel & Family or Suzie's Farm to perch upon your hearth. Or gather brightly hued satsuma oranges and pomegranates from Lone Oak Ranch and display them in prettty dishes across your table. JR Organics will still have a supply of gorgeous, handmade wreaths made from ornamental peppers and flowers, and John Gilruth's booth is full of blooming succulents to give your dinner an earthy, cozy feel. You can also create your own colorful array of blossoms from the many fall flower varieties from Maldonado Flower growers..  

Greeting family and friends with gifts is always a welcome and wonderful surprise. Mikolich Honey has adorable holiday gift packs with cute little beeswax candles and honey samplers. Or stop by and pick out hand lotion, body scrub, or even edible lavender caramel from Keys Creek Lavender Farm. 

Enjoy the Holiday- Many blessings from the SD Weekly Market Team!

Pomegranate season is upon us and that lovely pink-skinned fruit is all over the North Park Farmers’ Market. See them in abundance at John Gilruth’s and R & L Farms’ stands. The trick to eating them is to cut them in half then bang on them until all the seeds come out. There is the more delicate way of digging the seeds out with your fingers but that eliminates all the fun; if you are still a touch daunted, Paradise Valley Ranch has packages of pomegranate seeds ready to go. Take them home to cook with or snack on them as you stroll the market. Once you have the seeds out the possibilities are endless: throw them in yogurt, top your green salad for a sweet/sour crunch, or throw them into pancake batter for a new twist and serve with wildflower honey from Meljess Bees.

Want to incorporate more farmers’ market ingredients? Mix the seeds with chopped cucumbers from Suzie’s Farm, lime juice from R&L, and cilantro and diced chilies from JR Organics for a fresh salsa that is fantastic on fish tacos. Mix fresh citrus with the pomegranate seeds and toss with Grand Marnier or Triple Sec and serve as a sweet salad or over ice cream.  Impress your friends with your ingenuity and creativity at your next pomegranate-themed dinner party; serve them champagne or cava with pomegranate seeds floating in it for a fun and festive fall cocktail. Slice and grill eggplant and top with pomegranate seeds, feta from Nicolau Farms, mint and a glug of Bari Olive oil. Serve as a vegetarian entrée with hummus from Baba Foods and couscous with more seeds tossed in for color. Seeding is believing!

Did you know that fennel actually grows wild in San Diego? A weed, but a treasure none the less, this rootvegetable will capture your heart over and over again as you fall in love with new recipes. Find bulbs and fronds of friendly fennel and more this week as you shop at the Little Italy Mercato.

Raw fennel tastes like the love child of celery and licorice. Roasting, however, brings out complex flavors and satiates our cravings for warm, tender food now with winter's return. Select a few stalks from Suzie's or Vang Farm this week and simply chop the bulb into quarters, then coat the pieces with a healthy dose of oil. We recommend trying avocado oil from Marion's or even a fine balsamic vinegar and oil from Gianni's Fine Foods. Toss with salt and pepper and roast in the oven until the outsides begin to crisp, leaving the insides warm and tender. Also, try roasting fingerling potatoes from Polito Farms with a bit of fennel seeds sprinkled on top for a sweet infusion.

For a flashier meal- experiment with this Yellowtail & Fennel Crudo recipe from Chef Brian Sinnot- An elegant, yet simple dish with fresh fennel, pomegranate seeds, and mint. Sift through the ruby round pomegranates at Lone Oak Ranch or Heritage Family Farms. Grab a bunch of mint from Schaner's, toss everything together and serve fresh. 

Fennel is that gorgeous, stalky frond that grows rampant throughout San Diego- A weed, but a treasure none the less, this root vegetable will capture your heart over and over again with new recipes. Find bulbs and fronds of friendly fennel and more this week as you shop at the Pacific Beach Tuesday Farmers' Market.

Normally fennel tastes like the love child of celery and licorice. Roasting, however, brings out complex flavors and satiates our cravings for warm, tender food now with winter's return. Select a few stalks from Suzie's Farm this week and simply chop the bulb into quarters, then coat the pieces with a healthy dose of oil (have you tried the avocado oil from California Olive Oil?). Toss with salt and pepper, and roast in the oven until the outsides begin to crisp, leaving the insides warm and tender. 

For a flashier meal- experiment with this Yellowtail & Fennel Crudo recipe from Chef Brian Sinnot- An elegant, yet simple dish with fresh fennel, pomegranate seeds, and mint. Sift through the ruby round pomegranates at Lone Oak Ranch or pick out a prize from John Gilruth. You can find fresh yellowtail or other filets with Miss Sushi, and Suzie's Farm has tiny, fragrant bunches of wild mint...