We're coming up on the weekend and that's a good time to visit one of the many farmers markets in the bountiful San Joaquin Valley. We're so fortunate to have access to a wide variety of fruits and vegetables that come directly from the farm. This, after all, is the most productive farmland in the world, and it's in our backyard. Take advantage of it.
One of my favorite farmers markets is the Vineyard at Blackstone and Shaw Avenues in Fresno, which is open on Wednesday evenings and Saturday mornings. But I also like the Friday night farmers market in Old Town Clovis and the downtown Fresno market on Tuesdays and Saturdays.
Sometimes I go to a farmers market with a shopping list, but other times I just pick up what looks appealing and interesting. It's also a special treat to learn about produce I'm not familiar with, such as that offered by Southeast Asian farmers who have begun frequenting the farmers markets in the San Joaquin Valley. They are always willing to give suggestions on ways to prepare their unique vegetables.
At farmers markets, you can get anything you want, sort of like going to Alice's Restaurant. But there's also the traditional fare. Last week I picked up some fresh mushrooms and red onions for a special sandwich.
I sliced up the mushrooms and onions and threw them in a pan with a little olive oil and minced garlic. Oh, did this concoction ever smell devine, and I couldn't wait to taste it. I sauteed this all together until the ingredients were soft. I poured in a little red wine, a dash of salt and some freshly cracked pepper, and let it all cook down for about 10 minutes.
I toasted some French bread and melted jack cheese on top, and then piled the sandwich high with the onion-mushroom mix. It was a great vegetarian meal. Simple to prepare and inexpensive. Best of all, it was yummy.
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You come up with so many great ideas on this blog -- from being creative with tomatoes to taking advantage of the many farmers market in our region. I think this blog is going to be a big hit. You are very creative in your approach to offering information about cooking and entertaining. I'd like to see you provide a recipe and suggested table setting for a dinner party of six. . . In this summer heart, would you go with chicken, fish or beef as the main entree and do people really want salads, or are they just a table adornment? I also would like some suggestions on wine parings. I like whites, especially chardonnay. Would that go with salmon since it is a heavier fish?
ReplyDeleteThanks for reminding me about the wonderful Farmers Markets we have in the Valley! An easy summer favorite of mine is Grilled Peaches. Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Cover the grill and cook for about 3 more minutes, or until softened. Serve warm with dollop of whipped cream. Love this blog!!
ReplyDeleteWow. . . grilled peaches. . . tasty. I'd also like to see a recipe on a summer fruit smoothie that would be refreshing in 100-degree heat. I was thinking strawberries, bananas and some ice in a blender. Would you add milk and do you think it would need sugar or would the fruit be sweet enough?
ReplyDeleteI love the local farmers markets, but I also like several on the coast. If you go to Santa Cruz, you can catch a great one on Satirday mornings at Cabrillo College in Aptos on Highway 1 just before you get to Santa Cruz. There are several coastal farmers represented, but also Valley farmers head over there to sell their produce.
ReplyDeleteOn Aug. 8, the Cabrilo College site will feature its annual Market to Table event that has professional chefs, caterers, and cookbook authors from the Monterey Bay area. This event runs from 9:30 a.m. to 11 a.m. Just in case you want to put it into your GPS system, the address is 6500 Soquel Drive, Aptos, CA 95003.
Check this farmers market out any Saturday of the year from 8 a.m. until noon. It's in the college parking lot so there is plenty of free parking.
Since I have nectarines in the backyard ready to pick, I think I will try grilling them. What a fabulous idea! Do you have to use any oil on the peaches? Thanks for the great idea! I will let you all know how they turn out.
ReplyDeleteI used to make fruit smoothies every morning for breakfast. I will get a recipe together for you very soon. As far as wine pairing goes, I don't know much except what I like. I am planning on taking a class on that very thing real soon and hopefully I'll be able to give you more information. Do any of you readers have any ideas on what wine goes best with salmon?
ReplyDeleteI've done some reading on the wide pairing subject and pinot noir has traditionally been the wine the experts suggest for grilled salmon, but chardonnay is now a favorite with salmon. But I say whatever your taste dictates is the right wine with your dish. Enjoy the nectar of the gods.
ReplyDeleteI meant wine pairing, not "wide pairing" as posted in previous comment.
ReplyDeleteI love farmers markets in the San Joaquin Valley. Nice just to stroll through, even if you're not buying. You also get a lot of great recipe ideas and often there are local chefs sharing their cooking secrets. We are truly blessed to live in God's country.
ReplyDeleteI didn't realize how flavor-rich the produce was here in the valley until I moved to the midwest. The produce there was limited in variety compared to here and had little taste. I'm so glad to be back. You can't beat the San Joaquin Valley for flavor.
ReplyDeleteI love the line in this blog about farmers markets: "At farmers markets, you can get anything you want, sort of like going to Alice's Restaurant." So true. And thank you, CaliCook, for reminding me of Arlo Guthrie.
ReplyDeleteJust like Alice's Restaurant, you can get anything you want on this blog. It's brilliant, and I wish you tons of success.
Thanks anonymous. I'm having fun.
ReplyDeleteI was recently watching the movie "The Secret Life of Bees" and there was a reference to sweet potato bisquits. Can you research any recipes.
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