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    The only original Certified Farmers Market serving the High Desert since 1992.
    Rest assured that all of our growers are REAL California Farmers. "From our Farmers' Gardens' to You"

Car Display – HDFM 25th Anniversary Events

Posted on July 11th, 2017 in Events | No Comments

FM_CAR SHOW flyer 17

We’re Celebrating Our 25th Anniversary

Posted on July 11th, 2017 in Events | No Comments

FM 25 yr flyer

Raw Corn, Avocado, & Tomato Salad

Posted on July 9th, 2017 in Recipes | No Comments

Raw Corn Avocado & Tomato Salad Web

By Micki Brown

Serves 4

 

Salad Ingredients:

2 ears corn, kernels only

1 large avocado, diced

1 large heirloom tomato, diced

3-4 green onions, thinly sliced

¼ cup pumpkin seeds (optional)

Lemon Cumin Vinaigrette (recipe below)

Vinaigrette Ingredients:

1/3 cup extra virgin olive oil

Juice of 1 lemon

1 tbsp apple cider vinegar

1 tsp dried minced garlic OR 2 cloves, minced

½ – 1 tsp ground cumin

1 tsp sea salt

½ tsp black pepper

¼ tsp red pepper flakes

Directions:

In a small mason jar, combine vinaigrette ingredients and shake with lid on.

In a large bowl, combine the salad ingredients, toss gently.

Add vinaigrette to salad and toss until veggies are well-coated. SERVE & ENJOY!

Mixed Berry Shortcake

Posted on July 1st, 2017 in Recipes | No Comments

Mixed Berry Shortcake Web

By Micki Brown

Serves 6

 

Ingredients:

1 basket strawberries, tops removed, sliced

1 basket raspberries

1 basket blackberries

1-2 tbsp raw honey

1 package shortcake, sponge cake, pound cake, or angel food cake, sliced

Whipped cream or whipped topping

Directions:

In a large bowl, add all of the berries, plus the desired amount of honey, stir lightly with a spatula until the honey is evenly distributed. Let sit for a few minutes to increase the amount of juices released from the berries. Place the berries over the pieces of cake, spoon the juice over the top. Finish with a dollop of whipped cream or topping. Serve and enjoy!

Beef Sirloin Tacos

Posted on July 1st, 2017 in Recipes | No Comments

Beef Sirloin Tacos Web

By Micki Brown

Makes 8 Overstuffed Tacos

 

Ingredients:

1 pound grass-fed beef sirloin, thinly sliced

1 large bell pepper, cut into strips

1 onion, sliced

1 tbsp extra virgin olive oil

1 tsp dried minced garlic

1 tsp ground cumin

½ tsp sea salt

½ tsp black pepper

1 avocado, diced

1 large heirloom tomato, diced

8 taco-sized tortillas (flour or corn), warmed

Tochigan Farms Garden Fresh Salsa to taste

 

Directions:

Sprinkle the garlic, cumin, salt and pepper over the sirloin. Coat the bell pepper strips and onion slices with the olive oil. Place the meat, bell pepper and onion on a preheated grill and cook until the veggies start to become tender and the meat is cooked to desired doneness, flipping it all over once or twice for even cooking. Remove from the grill. Chop the meat into small bite-sized bits. Place some of the meat in a tortilla, then add some of the peppers and onions. Add some avocado and tomato, then top with desired amount of salsa. Serve and enjoy!

Potato Salad

Posted on June 12th, 2017 in Recipes | No Comments

Potato Salad Web

By Micki Brown

Serves 3-4

 

Ingredients:

1 pound red potatoes

¼ cup red onion, coarsely chopped

1 large carrot, grated

¼ cup parsley, chopped

2 tsp dried minced garlic or 4 cloves, minced

Juice of ½ lemon

1/3 cup extra virgin olive oil

¼ – ½ tsp black pepper

½ tsp sea salt

Directions:

In a pint-sized mason jar, add the garlic, lemon juice, olive oil, salt and pepper; place the lid on the jar and shake well … set aside.

Place potatoes in a large pot of water, cover and bring to a boil. Reduce heat and continue boiling until the potatoes are tender, but not mushy … about 20 minutes. Drain the water and let the potatoes cool a bit.

When the potatoes have cooled down, add the onion, carrot, and parsley. Stir until ingredients are evenly distributed. Add the contents from the mason jar and stir. Serve and enjoy!

Note: The recipe can easily be doubled if a larger quantity is desired.

Spiralized Cucumber & Beet Salad

Posted on June 7th, 2017 in Recipes | No Comments

Spiralized Cucumber & Beet Salad Web

By Micki Brown

Serves 4

 

Salad Ingredients:

1 large cucumber, spiralized

1 large red or golden beet, spiralized

2 large carrots, grated

½ small to medium red onion, thinly sliced

½ cup raw pumpkin seeds

Balsamic Vinaigrette (recipe below)

Vinaigrette Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

1-2 tsp garlic, minced

½ – 1 tsp sea salt

¼ – ½ tsp black pepper

Directions:

In a large bowl, combine the salad ingredients, toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add desired amount of dressing to salad and toss until veggies are well-coated. ENJOY!

Curried Kohlrabi

Posted on May 28th, 2017 in Recipes | No Comments

Curried Kohlrabi Web

By Micki Brown

Serves 4-6

 

Ingredients:

1 large red onion, finely chopped

2 tbsp coconut oil

1 ½ pounds kohlrabi, peeled and diced

1 tsp fennel seeds

1tsp ground turmeric

1tsp ground cumin

1 tsp ground coriander

1 tsp ground cardamom

1tsp ground ginger

2 tsp minced garlic

Sea salt and black pepper to taste

1 large bell pepper (any color), seeded, diced

2 medium-large tomatoes, diced

1 to 1 ½ cups water

1 can coconut milk

¼ cup cilantro, coarsely chopped

Brown rice, cooked

Directions:

In a large saucepan, cook the onions in the coconut oil over medium heat until they become translucent. Add the kohlrabi and cook for 4 or 5 minutes. Add the fennel seeds, ground spices, salt and pepper, and cook for about 30 seconds. Add the bell pepper, tomatoes and water and simmer for 20 minutes. Add the coconut milk and simmer an additional 20 minutes. Add cilantro and serve over a bed of brown rice. This recipe works great as a vegan entrée, or as a side dish alongside grilled meat.

Note: You can substitute 2 tbsp curry powder for the combination of the turmeric, cumin, coriander, cardamom, and ginger.

Spicy Sweet Potato Home Fries

Posted on May 22nd, 2017 in Recipes | No Comments

Spicy Sweet Potato Home Fries Web

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp coconut oil

2 pounds sweet potatoes, peeled, diced

1 onion, diced

2 tsp dried minced garlic or 3-4 garlic cloves, minced

1-2 tsp Cajun or Creole spice blend

3-4 green onions, sliced

Directions:

In a large skillet, heat the oil over medium heat. Add the sweet potatoes and onion and continue cooking, stirring frequently. Putting a lid on it helps to get the veggies tender a little faster. After the veggies are slightly soft, remove the lid, add the garlic and spices. Continue cooking uncovered until the veggies are lightly browned, turning them over often. Be careful to not let them burn. Top with green onions and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Sweet Potato Home Fries

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp coconut oil

2 pounds sweet potatoes, peeled, diced

1 onion, diced

2 tsp dried minced garlic or 3-4 garlic cloves, minced

1-2 tsp Cajun or Creole spice blend

3-4 green onions, sliced

Directions:

In a large skillet, heat the oil over medium heat. Add the sweet potatoes and onion and continue cooking, stirring frequently. Putting a lid on it helps to get the veggies tender a little faster. After the veggies are slightly soft, remove the lid, add the garlic and spices. Continue cooking uncovered until the veggies are lightly browned, turning them over often. Be careful to not let them burn. Top with green onions and serve.

Water Spinach Salad

Posted on May 15th, 2017 in Recipes | No Comments

Water Spinach Salad Web

By Micki Brown

Serves 4

 

Salad Ingredients:

2 cups water spinach leaves, coarsely chopped

2 cups dandelion greens, coarsely chopped

1 cup fresh basil leaves, coarsely chopped

2 medium cucumbers, diced

4 medium carrots, grated

4 green onions, sliced

Lemon Ginger Sesame Dressing (recipe below)

 

Dressing Ingredients:

¼ cup extra virgin olive oil

1 tbsp raw honey

Juice of 1 lemon

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp dried minced garlic OR 1-2 cloves garlic, minced

½ tsp ground ginger

1 tsp Dijon mustard

2 tsp sesame seeds

Directions:

In a large bowl, combine the salad ingredients, toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add desired amount of dressing to salad and toss until veggies are well-coated. ENJOY!