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Garlic Roasted Japanese Eggplant

Posted on June 24th, 2016 in Recipes | No Comments

Garlic Roasted Japanese Eggplant Web

 By Micki Brown
Serves 4

Ingredients:

4 medium-sized Japanese eggplant, stems removed, cut in half lengthwise

Sea salt

1/8 cup virgin coconut oil

1 tbsp toasted sesame oil

1 tbsp garlic, minced

½ tbsp sesame seeds

Juice of 1 lemon

1 tbsp fresh Thai basil leaves, coarsely chopped

Directions:

Preheat oven to 400 degrees F.

Lightly salt the eggplant halves and let them sit for about 20 minutes. Blot with a paper towel.

In a small bowl, whisk together the remaining ingredients.

Place the eggplant, cut side up, on a shallow baking pan. Brush the garlic coconut oil mixture onto the eggplant.

Place the eggplant in the oven and roast for about 40 minutes … the insides will be soft and creamy, while the skins will be slightly crisp.

Serve and enjoy.

Cranberry Walnut French Toast With Spiced Maple Syrup

Posted on June 24th, 2016 in Recipes | No Comments

Cranberry Walnut French Toast Web

By Micki Brown

Serves 4

French Toast Ingredients:

4 slices Old Town Baking Company
Cranberry Walnut Bread

3 free-range eggs

1/3 cup organic milk

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp dried orange peel

1 tsp pure vanilla extract

Spiced maple syrup (recipe below)

Grass-fed butter

Syrup Ingredients:

½ cup pure maple syrup

½ tsp ground ginger

½ tsp ground cinnamon

1 tsp pure vanilla extract

Directions for French Toast:

Preheat a griddle over medium heat. In a shallow dish, whisk together the eggs, milk, cinnamon, nutmeg, orange peel and vanilla. Place bread slices into egg mixture so that both sides are covered and it has soaked in a bit. Place the bread slices on the preheated griddle and cook until they are heated through and a deep golden brown on both sides. Place on a plate and top with desired amount of grass-fed butter and spiced maple syrup.

Directions for Syrup:

In a small bowl or measuring cup, mix together maple syrup, ginger, cinnamon and vanilla.

Long Beans & Chicken Stir Fry

Posted on June 22nd, 2016 in Recipes | No Comments

Long Beans & Chicken Stir Fry Web
by Micki Brown

Serves 4

Stir Fry Ingredients:

1 pound organic boneless, skinless chicken breasts or thighs cut into bite-sized pieces

1 bunch Asian/Chinese long beans, trimmed into 4-5 inch pieces

1 medium zucchini, sliced

1 large handful snow peas, stem end trimmed

8 ounces baby bella mushrooms, halved or quartered

2 tbsp virgin coconut oil

Stir Fry Sauce Ingredients:

½ cup water

2 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp natural peanut butter

1 tbsp toasted sesame oil

2 tsp fresh ginger, minced

1 tbsp garlic, minced

Directions:

In a small bowl, combine the ingredients for the sauce, and whisk well. Add the coconut oil to a wok and heat over medium-high heat. Add the chicken and stir fry until it is cooked through. Add the vegetables and mushrooms and continue stir frying until the long beans become tender crisp, not mushy, 10-15 minutes. Add the stir fry sauce and continue cooking another 1-2 minutes.  Serve and enjoy! May be served with rice or soba noodles of desired.

Note: To make this dish vegetarian, simply leave out the chicken or replace it with tofu, and leave out the oyster sauce.

Grilled Green Beans & Cherry Tomatoes with Jalapeno Feta

Posted on June 22nd, 2016 in Recipes | No Comments

Grilled Green Beans & Cherry Tomatoes Web
by Micki Brown

Serves 4

Ingredients:

1 pound fresh green beans, stem end trimmed

1 basket cherry tomatoes

1 container jalapeno feta cheese

¼ cup extra virgin olive oil

1 tsp garlic, minced

½ tsp sea salt

¼ tsp black pepper

Directions:

Preheat grill to medium heat.

In a small bowl, mix together the olive oil, garlic, salt and pepper.

Place the green beans and tomatoes on a plate and brush with the olive oil mixture.

Place the green beans and tomatoes on the preheated grill and cook to desired tenderness, turning occasionally.

Remove from the grill and place on a serving plate. Dot with desired amount of jalapeno feta (very tasty, but can be spicy). Serve and enjoy!

Grilled Cherries on a Cloud with Spiced Maple Syrup

Posted on June 22nd, 2016 in Recipes | No Comments

Grilled Cherries on a Cloud Web

By Micki Brown

Serves 4

Ingredients:

1 pound sweet cherries, halved and pitted

1 loaf butter pound cake

½ cup pure maple syrup; plus 1 tbsp

½ tsp ground ginger

½ tsp ground cinnamon

1 tsp pure vanilla extract, divided

1 pint heavy whipping cream

Directions:

Preheat grill to medium heat. Place cherries on the grill and cook for about five minutes, being careful to not let them fall through the grates. Remove cherries from grill and allow to cool (too warm will cause the whipped cream to have a meltdown). In a small bowl, mix together ½ cup maple syrup, ginger, cinnamon and ½ tsp of vanilla. In a medium bowl, add the whipping cream, 1 tbsp maple syrup and ½ tsp vanilla, then beat until stiff peaks form. To serve, place a large scoop of whipping cream on four small plates, then place a slice of pound cake in the center of each of the whipped cream and press down to plate. Top the cake with the cherries. Drizzle with desired amount of spiced maple syrup. Top off with a dollop of whipped cream and another drizzle of the maple syrup. Enjoy!

Grilled Mushroom Olive Cheese Sandwich

Posted on June 16th, 2016 in Recipes | No Comments

Grilled Cheese Mushroom Olive Sandwich web

By Micki Brown

Serves 2

Ingredients:

4 slices rosemary garlic sourdough bread

3-4 large baby bella mushrooms, thinly sliced

1-2 large Swiss chard leaves, stemmed and torn

12 marinated Kalamata olives, pitted and halved

3 ounces Havarti cheese, sliced

2 tbsp grass-fed butter (Kerrygold)

Directions:

Spread the butter on one side (will be the outside) of each slice of bread. One the other side of 2 slices of the bread layer the ingredients – cheese, mushrooms, Swiss chard, and mushrooms. Place the other 2 slices of bread on top, 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 cheese is 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.

Note: All ingredients except the butter, mushrooms and Havarti can be purchased at the Farmers Market.

Zucchini Crust Pizza

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

Zucchini Crust Pizza 5 web

By Micki Brown

Serves 6

Ingredients:

6 cups zucchini, grated and excess juice squeezed out

5 free-range eggs, beaten

1 cup mozzarella cheese, grated

1 cup sharp cheddar cheese, grated

Pizza sauce (recipe below)

Pizza toppings of choice (I use uncured Canadian bacon, mozzarella cheese, onions, mushrooms, tomatoes, olives and pineapple)

Pizza Sauce Ingredients:

1 18.3 ounce jar of organic diced tomatoes

1 tsp dried basil

1 tsp Italian seasoning

2 tsp garlic, minced

½ tsp sea salt

½ tsp black pepper

Sauce Directions:

Place all ingredients in a bowl and stir until combined. Use desired amount on pizza. 

Directions:

In a large bowl, combine zucchini, eggs, and cheeses. Grease a 17 ½ by 12 ½ inch rimmed baking pan. Place the zucchini mixture into the pan and press it down until it is evenly distributed throughout the pan. Place in a preheated 400 degree oven for 20-25 minutes. Remove from the oven and add desired amount of pizza sauce and toppings of choice. Return to the oven for another 15-20 minutes. Slice, serve and enjoy.

 

Super Slaw

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

Super Slaw web

By Micki Brown

Serves 6

 

Slaw Ingredients:

½ bunch dinosaur kale, stemmed, chopped

1 head broccoli, chopped

2 carrots, grated

½ head red cabbage, chopped

1 large beet, peeled, diced small

4 green onions, chopped

Dressing Ingredients:

½ cup extra virgin olive oil

Juice of 1 lemon

2 tbsp Dijon mustard

2 tbsp pure maple syrup

1 tsp garlic powder

½ tsp sea salt

¼ tsp black pepper

Directions:

Toss all slaw ingredients together in a large bowl.

Place dressing ingredients together in a 1-pint mason jar. Put the lid on the jar and shake until ingredients are well mixed.

Pour the dressing over the slaw and lightly toss. Serve and enjoy!

Southwest Stuffed Zucchini

Posted on June 10th, 2016 in Recipes | No Comments

Southwest Stuffed Zucchini 1 web

Southwest Stuffed Zucchini 2 web

Southwest Stuffed Zucchini 3 web

By Micki Brown
Serves 8

Ingredients:

1 lb grass-fed ground beef, raw

1 small red onion, finely chopped

1 large jalapeno, finely chopped

1 large heirloom tomato, coarsely chopped

1 can black beans, rinsed and drained

1 tsp dried oregano

1 tsp ground cumin

2 tsp garlic, minced

½ tsp sea salt

½ tsp black pepper

2 large zucchini, cut in half lengthwise and seeds scooped out

1 or 2 bell peppers (I used red and yellow), sliced

3 ounces Jack cheese, grated

Garnish with avocado slices and sour cream

Directions:

Preheat oven to 400 degrees F.

Mix together in a large bowl the ground beef, onion, jalapeno, tomato, beans, and spices.

Place meat mixture in the seed cavity of the zucchini halves, packing it in to make it fit, then top with bell pepper slices.

Place the stuffed zucchinis on a large, rimmed baking pan, then bake in oven for about 50 minutes.

Remove from oven and sprinkle with grated cheese, then place back in oven until cheese is melted.

Garnish with avocado slices and a dollop of sour cream.

Horizontally Layered Vegetable Casserole

Posted on June 9th, 2016 in Recipes | 2 Comments

Horizontally Layered Vegetable Casserole1 web

Horizontally Layered Vegetable Casserole 2 web

Horizontally Layered Vegetable Casserole 3 web

By Micki Brown

Serves 4

Ingredients:

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp extra virgin olive oil

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 blue potato, thinly sliced

1 sweet potato, thinly sliced

1 tomato, halved, then sliced

2 tsp Italian seasoning

Sea salt and black pepper to taste

4 ounces mozzarella cheese, sliced

¼ cup parmesan cheese, grated

Directions:

Preheat oven to 425 degrees F.

Saute onions and garlic in olive oil until onions are tender.

Grease an 8” by 8” casserole dish and place the onions and garlic on the bottom.

Arrange the sliced vegetables in an alternating pattern horizontally … like dominos.

Sprinkle with seasonings.

Cover with foil and bake for 30 minutes.

Remove the foil, top with cheeses, then bake for another 15-20 minutes.

Serve and enjoy!