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Spiralized Zucchini Salad with Italian Dressing

Posted on August 27th, 2016 in Recipes | No Comments
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Spiralized Zucchini Salad Web

By Micki Brown
Serves 4

Salad Ingredients:

1 half-pound zucchini, ends trimmed, spiralized

1 half-pound yellow summer squash, ends trimmed, spiralized

1 large carrot, ends trimmed, spiralized

½ pound red grape tomatoes

½ cup pumpkin seeds

Italian Dressing

Parmesan cheese (optional)

Dressing Ingredients:

½ cup extra virgin olive oil

2 tbsp red wine vinegar

Juice of 1 lemon or lime

1 tsp garlic, minced

1 tsp Italian seasoning

¼ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the dressing, and shake well. In a large bowl, add the zucchini, summer squash, carrot, tomatoes and pumpkin seeds; toss together. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with parmesan cheese if desired. Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the dressing separately in a small bowl and pour in the dressing when you’re ready to serve.

Pan-Fried Thai Eggplant

Posted on August 25th, 2016 in Recipes | No Comments

Thai Eggplant Web

Pan-Fried Thai Eggpalnt Web

By Micki Brown

Serves 4

Ingredients:

12 Thai Eggplant, ends trimmed, cut into 3 slices each

1 cup Italian Bread Crumbs

2 tbsp sesame seeds

1 tsp red pepper flakes

1 tsp ground ginger

1 tsp paprika

1 tsp dried cilantro

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

4 eggs

¾ cup coconut oil

2 tbsp toasted sesame oil

Soy sauce

Directions:

Heat oils in a large skillet over medium heat. In a bowl, mix together the bread crumbs, sesame seeds, and spices and mix well. In another bowl, add the eggs and whisk until well blended. Dunk the eggplant slices into the eggs, then into the bread crumb mixture. There should be a layer of bread crumbs sticking to all surfaces of the eggplant. Place the coated eggplant slices into the pan of hot oil in a single layer. This will probably have to be done in two batches. Pan-fry the eggplant until the bottom side is a deep golden brown, turn them over and continue cooking until both sides are deep golden brown. Turn the heat down if the oil begins to smoke. When the eggplant is done, place them on paper towels to drain. Drizzle with desired amount of soy sauce and serve.

Spaghetti Squash Italiano

Posted on August 20th, 2016 in Recipes | No Comments
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Spaghetti Squash Italiano Web

By Micki Brown

Serves 4

Ingredients:

1 2.5-3 pound spaghetti squash, cut in half lengthwise, seeds removed

1 tbsp extra virgin olive oil

1 pound Italian sausage (not links)

1 bell pepper, stem and seeds removed, chopped

¼ cup onions, chopped

8 ounces baby bella mushrooms, sliced

2 tsp garlic, minced

1 26-ounce container diced or chopped tomatoes

¼ cup fresh basil, coarsely chopped

1 tsp dried oregano

Sea salt to taste

Black pepper to taste

Parmesan cheese to taste (optional)

Directions:
Preheat oven to 375 degrees F. Place squash, cut side down, in a baking pan with about 1 inch of water. Place in oven and bake for 60-90 minutes or until the squash becomes tender. Remove from oven and remove flesh from the skin with a fork – it will come out in spaghetti-like strands. While the squash is baking, prepare the sauce. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sausage, peppers and onion and cook until the sausage is cooked through and the vegetables are becoming tender. Add the garlic and cook about 1 minute. Add the tomatoes, mushrooms, basil, oregano, salt and pepper and bring to a simmer. Continue simmering, covered, over medium-low heat for 45-60 minutes, stirring occasionally. To serve, place desired amount of squash on a plate, smother with sauce, top with parmesan. Note: To make this a tasty vegetarian dish, omit the Italian sausage and double or triple up on the mushrooms.

September Newsletter

Posted on August 20th, 2016 in Uncategorized | No Comments

FM Newsletter Sept 2016

Farmers Market Smoothie

Posted on August 20th, 2016 in Recipes | No Comments
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high_desert_smoothie (1) web

By Veronica Shah at www.healthsomeness.com

 

If you want to combine many of the different ingredients that you buy at the farmers market into one recipe, a great way to do so is by making smoothies. They are easy to prepare, taste delicious and are packed with nutrition.

Smoothie ingredients:

1/2 an avocado – avocados are a great source of healthy fats and dietary fiber, both of which your body needs in order to stay healthy. Adding an avocado to this smoothie will make it creamier and thicker.

1/2 a beet – the bright pink colour of this smoothie is thanks to the half beet that it contains. These vegetables are rich in magnesium, potassium, manganese and folate. Consuming beets has been shown to enhance exercise performance, making this smoothie ideal to have as a pre workout drink.

1 cup of spinach – it is recommended that you have 3 servings of vegetables a day, and a cup of spinach accounts for 1 serving. Smoothies make it easy for you to sneak leafy green vegetables in, without having to taste them.

1 cup of frozen mixed berries – berries are super sources of vitamin C, which our bodies need for lots of different functions. Berries are also rich in antioxidants, substances that minimize free radical damage. This smoothie uses blueberries, blackberries, strawberries and raspberries.

1 cup of carrot juice – you can use any lots of different liquids as the base for smoothies, including nut milks, vegetables juices or even plain old water. This smoothie uses carrot juice because it tastes wonderful with beets and spinach. If you need to buy one, you can read some carrot juicer reviews here.

1 tablespoon of chia seeds – and finally, nuts and seeds help to add some more flavour to smoothies. Chia seeds work the best in smoothies, but flax and sunflower seeds are great options too.

Directions

Add the carrot juice to a blender, followed by the other ingredients and blend for 20 seconds, until everything is well mixed.

The recipe demo for 8/25/16 will be Farmers Market Slaw with No-Mayo Dressing

Posted on August 14th, 2016 in Uncategorized | No Comments

This recipe is 2 posts down. Come visit me (Micki Brown) at the High Desert Farmers Market.

Purple Sweet Potato Home Fries

Posted on August 13th, 2016 in Recipes | No Comments

Purple Sweet Potato Home Fries Web

By Micki Brown

Serves 4

Ingredients:

2 tbsp extra virgin olive oil

1 ½ pounds purple sweet potatoes, peeled, diced

1 sweet onion, diced or thinly sliced

1 red bell pepper, stem and seeds removed, diced

3-4 cloves garlic minced

Sea salt and pepper to taste

Directions:

Heat oil in a large skillet over medium heat. Add sweet potatoes and cook covered, stirring often, until slightly tender, about 10 minutes. Add the onion, bell pepper, garlic, and salt and pepper. Cook, covered, over medium heat, stirring frequently, until onion is tender and beginning to brown. Remove the cover and continue to cook stirring frequently, being careful not let it burn, until the veggies begin to crisp just a bit. Serve and enjoy!

Farmers Market Slaw with No-Mayo Dressing

Posted on August 12th, 2016 in Recipes | No Comments

Farmers Market Slaw with No-Mayo Dressing Web

By Micki Brown
Serves 4

Slaw Ingredients:

3 cups cabbage, chopped or thinly sliced

2 large carrots, scrubbed, grated

2 apples, cored, diced

1 cup raisins

½ cup raw sunflower kernels

Dressing Ingredients:

1/3 cup extra virgin olive oil

Juice of 1 lime or lemon

2 tbsp apple cider vinegar

2 tbsp raw honey

1 tsp celery seed

¼ tsp black pepper

½ tsp sea salt

Directions:

In a small bowl, combine the ingredients for the dressing, and whisk well. In a large bowl, add the cabbage, carrots, apples, raisins, and sunflower seeds. Add the dressing mixture and toss/mix until the slaw is well-coated with dressing. Enjoy!

Note: If you’re planning to serve the slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.

Spicy Grilled Cheese & Turkey Sandwich

Posted on August 11th, 2016 in Recipes | No Comments

Spicy Grilled Cheese & Turkey Sandwich Web

By Micki Brown

Serves 2

 

Ingredients:

4 slices Gilroy garlic sourdough bread

2 tbsp grass-fed butter (Kerrygold)

2 ounces jalapeno feta cheese (use more or less depending on desired spiciness)

2-4 ounces Monterey Jack cheese

2-4 ounces turkey, cooked, sliced thin

Directions:

Spread the butter on one side (will be the outside) of each slice of bread. Spread the inside of each slice with the jalapeno feta cheese. Next, add the Monterey Jack cheese, followed by the turkey slices. Place the slices of bread with toppings together, buttered side out. Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill. Leave the sandwich grilling until the cheeses are melted … about 4 or 5 minutes. If using a skillet, flip the sandwich over after a couple minutes so that both sides are golden brown.

Butternut Squash Collards Okra Stew

Posted on August 4th, 2016 in Recipes | No Comments

Butternut Squash Collards Okra Stew Web

By Micki Brown

Serves 8

Ingredients:

2 pounds fresh okra, ends trimmed, ¼ inch slices

1 onion, chopped

1 large butternut squash, peeled, seeded, diced

1 large bunch collards (or kale, Swiss chard, spinach), stems removed, coarsely chopped

2-3 medium jalapenos, chopped

Juice of 1 or 2 limes

¼ cup coconut oil

1 -2 pounds boneless, skinless chicken thighs, cut into bite-size chunks (chicken is optional)

8 cups chicken or vegetable broth

1 can coconut milk

1 tbsp garlic, minced

1 tsp ground ginger

1 tsp sea salt

½ tsp black pepper

1 ½ tsp dried oregano

Louisiana style hot sauce to taste

Directions:
Over medium heat, heat coconut oil in a large soup pot. Add the okra and onion and cook, stirring often, until okra is tender and has lost most of its slime, about 20 minutes. Add the chicken and continue cooking until chicken is cooked through. Add the rest of the ingredients, except the hot sauce, and simmer over low heat until the squash is tender (45-60 minutes). Lightly smash some of the squash to help color and thicken the stew. Serve in deep soup bowls. Top with desired amount of Louisiana style hot sauce (I use Crystal Sauce).