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Garlic Parmesan Roasted Red White & Blue Veggies

Posted on May 23rd, 2016 in Recipes | No Comments

Garlic Parmesan Roasted Red White & Blue Veeggies 1 web

Garlic Parmesan Roasted Red White & Blue Veggies 2 web

By Micki Brown
Serves 4

Ingredients:

1 small head purple cauliflower, cut into florets

1 large red bell pepper, seeded and cut into rings

1 medium white sweet potato, peeled and cut into rounds

2 blue potatoes, sliced into rounds

¼ cup extra virgin olive oil

1 tsp sea salt

½ tsp black pepper

1 tbsp garlic, minced

¼ cup parmesan cheese, grated

Directions:

Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.

Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.

Remove the veggies from the oven and sprinkle the parmesan cheese over the top.

Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.

Mini Americana Trifles

Posted on May 19th, 2016 in Recipes | No Comments

Mini Americana Trifles 2 web

By Micki Brown

Serves 8

Ingredients:

1 basket fresh strawberries, washed and diced

1 basket fresh blueberries, washed

1 large Valencia orange, juiced

1 butter pound cake, broken into bite-size chunks

1 pint heavy whipping cream

1 tbsp raw honey

2 tsp pure maple syrup

Directions:

  • Whip the heavy cream and maple syrup in a bowl with a hand mixer until peaks form.
  • Place strawberries in a separate bowl and add the honey, stir well.
  • In 8 mini ramekins, place the pound cake into little mounds in the middle. Drizzle each with the orange juice.
  • Carefully place the strawberries between the pound cake and the sides of the ramekins.
  • Top the strawberries and pound cake with a layer of the whipped cream.
  • Place a layer of blueberries over the whipped cream.
  • Top with a dollop of whipped cream.

Red White & Blue Potato Salad

Posted on May 19th, 2016 in Recipes | No Comments

Red White & Blue Potato Salad

Red White & Blue Potato Salad web

By Micki Brown

Serves 4-6

Ingredients:

½ pound red potatoes

½ pound white potatoes

½ pound blue potatoes

¼ cup onion chopped

¼ red bell pepper, chopped

2 stalks celery, chopped

4 eggs, hard boiled and sliced

1/3 cup extra virgin olive oil

¼ cup fresh parsley

2 tbsp fresh lemon juice

2 tsp Dijon mustard

2 cloves garlic, minced

1 tsp sea salt

Black pepper to taste

Directions:

  • Scrub and cube the potatoes, then place the red and white potatoes with some salt and enough water to cover by one inch. Do the same with the blue potatoes in a separate pot. Bring to a boil, then reduce heat and cook until potatoes are tender, but not too soft. Drain.
  • Transfer the potatoes to a large bowl and add the eggs, onion, bell pepper and celery.
  • In a small bowl, whisk together the remaining ingredients.
  • Drizzle the olive oil mixture over the potatoes and let rest for 10 minutes, tossing lightly every couple of minutes. Season with sea salt and pepper and serve immediately, or cover and refrigerate. It will keep for up to 2 days.

Kohlrabi Slaw

Posted on May 18th, 2016 in Recipes | No Comments

Kohlrabi Slaw web
by Micki Brown

Serves 4

Slaw Ingredients:

1 medium-large kohlrabi, peeled and grated

½ small red cabbage, cored and coarsely chopped

2 medium carrots, peeled and grated

4 green onions, thinly sliced

¼ cup cilantro, chopped

¼ cup dried cranberries

Dressing Ingredients:

2 tbsp extra virgin olive oil

2 tbsp citrus infused olive oil

1 tsp toasted sesame oil

1 tbsp apple cider vinegar

1 tbsp raw honey

½ tsp sea salt

Directions:

In a small bowl, combine the ingredients for the dressing, and whisk well. In a large bowl add in the kohlrabi, purple cabbage, carrot, green onions, cilantro and dried cranberries. Toss to combine. Pour the dressing over the slaw and toss to coat the slaw well. Serve and enjoy!

Notes: 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.

Curried Kohlrabi

Posted on May 17th, 2016 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 can diced green chilies

1 can diced tomatoes

1 ½ cups water

1 can coconut milk

¼ cup cilantro, coarsely chopped

Basmati 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 chilies, 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 basmati rice. This recipe works great as a vegan entrée, or as a side dish alongside grilled meat.

Grilled Artichokes

Posted on May 14th, 2016 in Recipes | No Comments

Grilled Artichokes web

By Micki Brown

Serves 4

 

Ingredients:

2 large artichokes

1 lime, quartered

½ cup extra virgin olive oil

4 cloves garlic, minced

1 tsp cumin

Sea salt and black pepper to taste

 

Directions:

  • Fill a large bowl with water and add the juice of 1 lime quarter. Trim the tops, and tips of artichoke leaves. Cut the artichokes in half lengthwise. Carefully remove the choke (thistle part) with a sharp knife. Rinse and place in the bowl of lime water to keep them from turning brown.
  • Bring a large pot of water to a boil, add the artichokes and cook for about 15 minutes. Drain.
  • In a bowl, combine the EEOV, juice of the remaining lime wedges, garlic, cumin, salt and pepper.
  • Brush the artichokes with the marinade and then place on a preheated grill. Grill for 5-to 10 minutes, basting with marinade and turning them over 2 or 3 times. Serve immediately and use remaining marinade as a dip.

Southwest Meets Mediterranean Beef Souvlaki

Posted on May 14th, 2016 in Recipes | No Comments

Southwest Meets Mediterranean Beef Souvlaki web

By Micki Brown

Serves 4

 

Ingredients:

4 wooden skewers

1 pound grass-fed top sirloin, cut into 1 ½-inch chunks

1 large red bell pepper, cut into 1 ½-inch chunks

¼ cup lemon juice

1 tbsp apple cider vinegar

1 ½ tsp dried oregano

1 tsp dried thyme

1 tsp cumin

1 tbsp garlic, minced

2 tbsp extra virgin olive oil

Sea salt and black pepper to taste

4 8-inch flour tortillas

Jalapeno Feta Cheese

Chopped salad (below)

 

Chopped Salad Ingredients:

2 cups Romaine, chopped

1 small red onion, thinly sliced

1 tomato, diced

1 small cucumber, sliced

1 small avocado, diced

¼ cup extra virgin olive oil

1 ½ tbsp apple cider vinegar

1 tsp dried oregano

½ tsp cumin

1 tbsp cilantro, finely chopped

Sea salt and black pepper to taste

 

Directions:

  • Place the beef, bell pepper, lemon juice, ACV, oregano, thyme, cumin, garlic, EVOO, salt and pepper into a bowl and stir until ingredients are blended and beef and peppers are well coated. Cover and marinate in refrigerator 1-8 hours. Preheat grill on medium heat. Place beef and peppers on the 4 skewers and reserve the remaining marinade. Place skewers on grill, bushing with marinade occasionally. Grill to desired doneness.
  • Add Romaine, onion, tomato, cucumber and avocado in a bowl. In a 1-pint mason jar, combine EVOO, ACV, oregano, cumin, cilantro, salt and pepper, Put on the lid and shake well. Pour the dressing over the salad and toss.
  • Warm the tortillas, then place salad on the tortilla, then remove the beef and peppers from skewer and place the beef and peppers over the salad. Top with jalapeno feta cheese. Serve and enjoy.

 

Strawberry Mint Salad with Mixed Greens and Strawberry Chia Dressing

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

Strawberry Mint Salad web

By Micki Brown

Salad Ingredients:

1 cup fresh strawberries, sliced

½ cup fresh mint leaves

1 cup red lettuce, torn or chopped

1 cup baby spinach

1 cup dandelion greens, torn or chopped

½ cup raw sunflower kernels

Dressing Ingredients:

1/3 cup extra virgin olive oil

½ cup fresh strawberries

2 tbsp raw honey

2 tbsp coconut vinegar (ACV is fine)

1 tsp chia seeds

Directions:

In a large bowl, combine salad ingredients. Toss gently.

Combine all dressing ingredients in a blender. Pour into a small mason jar for easy pouring and storage. Add dressing to salad as desired. Enjoy

California Deviled Eggs

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

California Deviled Eggs web

By Micki Brown

Ingredients:

12 free-range or pastured eggs, hard boiled

1 large avocado, pit and peel removed

1/3 cup sour cream

Juice of ½ a lime

1 tbsp red onion, finely chopped

2 garlic cloves, minced

1 tsp Dijon mustard

½ tsp cumin

Sea salt and black pepper to taste

Paprika

Directions:

Slice eggs in half lengthwise. Place the yolks in a mixing bowl, and the whites on a serving dish. Add the remaining ingredients, except the paprika, to the mixing bowl with the yolks. Blend well with a hand mixer. Spoon the mixture into the holes in the egg whites. Sprinkle with paprika. Serve. These make a great low carb snack, and are perfect to take along to potlucks and picnics.

Stuffed Squash Blossoms

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

Stuffed Squash Blossoms web

By Micki Brown

Serves 2

Ingredients:

8 squash blossoms

4 ounces mozzarella cheese, cut into 4 slices, and those slices cut into halves (I used fresh mozzarella, but any mozzarella will work)

1 tbsp extra virgin olive oil

½ tsp Italian seasoning

8 basil leaves

Sea salt and black pepper to taste

Directions:

Sprinkle the Italian seasoning over the slices of mozzarella cheese, then place a basil leaf on each slice. Open each squash blossom and place one piece of seasoned cheese into each squash blossom, then fold in the petals to hold the cheese inside. Heat the olive oil over medium heat, then pan fry the blossoms until the blossoms are wilted and slightly browned – about 30-45 seconds per side. Season with salt and pepper, and serve immediately.

Note: When I told my husband we were having squash blossoms with dinner, he didn’t seem convinced that this was a good idea – he had never heard of eating squash blossoms. After dinner he commented that they were VERY tasty!