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Easy One-Pan Garlic Roasted Chicken & Veggies

Posted on February 19th, 2017 in Recipes | No Comments

One-Pan Garlic Roasted Chicken & Veggies Web

By Micki Brown

Serves 2-3

 

Ingredients:

2-3 large red potatoes, cut into wedges

1-2 bunches asparagus, cut into 2-3 inch pieces

1 pound boneless skinless chicken breasts or thighs, cut into 4-6 evenly sized pieces

2-3 tbsp extra virgin olive oil

1 tsp garlic powder

1-2 tsp dried minced garlic

1 tsp dried tarragon leaves

½ tsp smoked paprika

½ tsp sea salt

½ tsp black pepper

Directions:

Preheat oven to 400 degrees

Place the potato wedges on one side of a large baking pan. Coat with some of the olive oil. Place in the oven and roast for 30 minutes. Remove pan of potatoes from the oven. Flip the potato wedges over, then place the asparagus in the pan next to the potatoes. Coat all with more olive oil making sure both sides are coated. Place the chicken pieces over the top of the veggies. Sprinkle the herbs and spices evenly over the chicken and veggies. Place back in the oven and roast for 30 minutes. Serve and enjoy.

Spinach Salad with Orange Balsamic Dressing

Posted on February 19th, 2017 in Recipes | No Comments

Spinach Salad Web

Spinach Salad 2 Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

1 bunch spinach, coarsely chopped

2 medium beets, peeled, small dice

1 avocado, peel & pit removed, diced

2 blood oranges/oranges, peeled, cut into chunks

½ cup pumpkin seeds (roasted or raw)

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

Zest of 1 blood orange/orange

Juice of 1 blood orange/orange

1 tsp dried minced garlic

½ tsp sea salt

¼ 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 dressing to salad and toss until veggies are well-coated. ENJOY!

Balsamic Red Cabbage & Mandarin Salad

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

Balsamic Red Cabbage & Mandarin Salad Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

½ red cabbage, core removed, thinly sliced

4-5 mandarins, peeled, segmented

2-3 carrots, grated

Dressing

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

¼ tsp black pepper

½ tsp sea salt

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 dressing to salad and toss until veggies are well-coated. ENJOY!

Garlic Cheddar Hasselback-Style Potatoes

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

Garlic Cheddar Hasselback-Style Potatoes Web

By Micki Brown

Serves 4

 

Ingredients:

4 medium-large red potatoes

4 tbsp grass-fed butter

4 tsp dried minced garlic

4 ounces sharp cheddar cheese

Sea salt and black pepper to taste

Directions:

Preheat oven to 425 degrees

Slice the potatoes until there is only a ¼ inch or so still attached at the bottom. Each slice should be about 1/8 to ¼ of an inch thick. To make it easier to not slice all the way through, place a pair of wooden chopsticks or wooden spoons on the countertop at the sides of the potatoes. The chop sticks will stop the knife from going all of the way through. ENJOY!

Carefully place the garlic between the slices of potato. Rub butter all over each potato. Sprinkle with salt and pepper.

Place them on a shallow baking pan and cook in the oven for 30-45 minutes. Remove and add more butter – baste, and get some of the butter between the slices as well. Place them back in the oven and bake for another 45 minutes or until the potatoes are tender throughout and are crispy on the outside.

Garnish with sour cream and chives if desired.

Brussels Sprouts & Kale Salad with Lemon Poppy Seed Dressing

Posted on February 10th, 2017 in Recipes | No Comments

Brussels Sprouts & Kale Salad Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

¾ – 1 pound Brussels sprouts, very thinly sliced

1 bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced

2-3 green onions, thinly sliced

1-2 carrots, tops removed, grated

¼ cup sunflower kernels

¼ cup asiago cheese, grated

Dressing Ingredients:

2 tbsp raw honey

Juice of 1 lemon

Zest of 1 lemon

1 tsp Dijon mustard

¼ tsp sea salt

¼ cup extra virgin olive oil

½ tbsp poppy 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 dressing to salad and toss until veggies are well-coated. ENJOY!

Slow Cooker Coconut Chicken Curry

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

Coconut Chicken Curry Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound boneless skinless chicken breast or thighs, cut into bite-size chunks

2 tbsp grass-fed butter

1 large red bell pepper, seeded, diced

1 medium sweet onion, diced

2 tsp curry powder

1 tsp ground ginger

1 tsp garlic powder

½ tsp black pepper

1 tsp sea salt

1/8 tsp cayenne pepper

2 cans garbanzo beans, drained

2 cups chicken broth

1 can coconut milk

1 bunch kale, large stems removed, chopped

Brown Basmati rice, cooked according to package directions

 

Directions:

In a skillet, heat butter over medium heat. Add chicken and cook until slightly browned. Add the bell pepper and onion and continue cooking about 2 minutes. Place the chicken and veggies into a slow cooker along with all of the ingredients except the kale. Cook on high for 3-4 hours. Add the kale during the last hour. Serve with brown basmati rice. Enjoy!

Tangy Vegetable & Bean Soup

Posted on January 29th, 2017 in Recipes | No Comments

Tangy Vegetable & Bean Soup Web

By Micki Brown

Serves 4-6

 

Ingredients:

4 medium red potatoes, diced

4 carrots, diced

2 large leeks, white and pale green parts, sliced

1 bunch Swiss chard, coarsely chopped

2 tbsp olive or coconut oil

1 tbsp minced garlic

1 tbsp Italian seasoning

½ tsp black pepper

1 tsp sea salt

Juice of 1 lemon

1 can beans, drained (white, great northern, navy)

6 cups vegetable or chicken broth

1 pound Italian sausage (optional)

Directions:

In a soup pot, heat oil over medium heat. Add potatoes, carrots and leeks and sauté until the veggies are almost tender and barely beginning to brown. Add the Swiss chard, broth, spices, lemon juice, and beans. Bring to a boil, then reduce heat and simmer, covered, until the veggies are tender. Serve and enjoy!

Note: If using the optional Italian sausage, brown and crumble in a separate pan, then transfer to soup when adding the beans.

Berry Mandarin Salad with Citrus Poppy Seed Vinaigrette

Posted on December 3rd, 2016 in Recipes | No Comments

berry-mandarin-salad-web

By Micki Brown
Serves 4

 

Salad Ingredients:

2 cups fresh spinach, torn

2 cups lettuce, torn

2-3 mandarins, peeled, sectioned

1 basket strawberries, sliced

1 basket blueberries

Desired amount of Vinaigrette (below)

Vinaigrette Ingredients:

1-2 tbsp raw honey

2 tbsp coconut vinegar or apple cider vinegar

½ cup extra virgin olive oil

1 tsp lemon zest

1 tsp mandarin zest

Juice of 1 lemon

Juice of 1 mandarin

1 tsp poppy seeds

Directions:

In a small bowl or mason jar, combine the ingredients for the vinaigrette, and whisk/shake well. In a large bowl, add the salad ingredients; toss together. Add desired amount of the vinaigrette mixture and toss/mix until the veggies are well-coated Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the vinaigrette separately and pour over the salad when you’re ready to serve.

Cheesy Shrimp & Ahi Chowder

Posted on November 29th, 2016 in Recipes | No Comments

cheesy-shrimp-ahi-chowder-web

By Micki Brown

(Shrimp courtesy of our new vendor A Cast Away Seafood)

Serves 4

Ingredients:

½ pound raw shrimp, deveined, shells removed

½ ahi tuna, cut into bite-size chunks

2 celery stalks, diced

¼ cup onion, diced

¾ pound sweet potatoes, peeled, large dice

2 tbsp olive oil

1 cup chicken broth

1 cup whole milk

8 ounces cream cheese

2 tbsp dry white wine

1 tsp herbs de Provence

¼ tsp black pepper

½ tsp sea salt

½ bunch Swiss chard, large stem removed, chopped

1 tbsp grass-fed butter (optional)

1 tbsp corn starch (optional for thicker chowder)

Directions:

In a soup pot, heat olive oil over medium heat. Add onions and celery and sauté until the veggies are almost tender and barely beginning to brown. Add the sweet potatoes, broth, milk, cream cheese, wine, herbs de Provence, salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender. Add the shrimp, ahi, and Swiss chard and simmer for another 15 minutes. Add the butter if desired. Add the corn starch and cook a couple more minutes if a thicker chowder is desired. Serve and enjoy!

Bacon Wrapped Lobster Tails

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

bacon-wrapped-lobster-tails-web

By Micki Brown

Serves 2

Ingredients:

2 raw lobster tails, no shells (3-4 ounces each); lobster tails in website photo courtesy of
A Cast Away Seafood

2 bacon slices (uncured, no nitrites or nitrates)

Directions:

Partially cook the bacon slices; let cool. Wrap a bacon slice around each lobster tail, holding the ends down with toothpicks. Lightly oil grill grate, then preheat grill to a medium heat. Place the lobster tails on heated grill. After 3-4 minutes turn the tails over and let cook another 3-4 minutes. Don’t over-cook or the lobster will be rubbery. Serve and enjoy!