• Welcome to High Desert Farmers Market!

    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"

Sweet Bruschetta – demo April 15th BBFM

Posted on April 16th, 2014 in Recipes | No Comments

By: Stacey Amagrande
Demo by: Michelle Cruget

4 ripe tomatoes, diced small
1 pear, diced small
1/4 cup (or a big handful) basil ,minced
2 cloves garlic, minced
2 tablespoon balsamic vinegar
Double the EVOO for dressing
Salt and pepper

Combine all produce in a bowl .
In a separate bowl, whisk EVOO into vinegar with salt and pepper, whisk till emulsified then pour over produce mixture.
Serve over toast points (pita ciabatta or any other toasty bread)

Pan Roasted Asparagus and Snap Peas-demo April 17th

Posted on April 16th, 2014 in Recipes | No Comments

by Stacey Amagrande

1 bunch                  asparagus, cut into 1/2 inch pieces
A huge handful     snap peas, trimmed
EVOO
Salt
Pepper
1 teaspoon lemon zest

Heat a large pan to high heat, add the oil then the veggies. Season we’ll w salt and pepper. Cook over high until veggies are browned;  add the zest. Remove from heat and serve hot! Enjoy!

Kale Broccoli Salad with Lemon Dill Dressing – Demo April 3rd

Posted on April 1st, 2014 in Recipes | No Comments

Kale Broccoli Salad with Lemon Dill Dressing

 By Stacey Amagrande

1 bunch           kale, stemmed and chopped thin
1 head             broccoli, stemmed and cut into small florets
1                       avocado, diced small
½                      red onion, slivered
2                       carrots, shredded
3T                     slivered almonds

Combine all ingredients in a large salad bowl, and make dressing.

Juice and zest of a large lemon
2 tablespoons minced fresh dill
Salt and black pepper to taste
1/4 cup or more of EVOO

Braised Chuck Steak with rosemary veggies

Posted on March 25th, 2014 in Recipes | No Comments

By Stacey Amagrande

2lb chuck steak (preferably Real Country Meat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
2 sprig fresh rosemary
2 bay leaves
3 whole cloves garlic
1/4 cup fresh chopped parsley
Salt and pepper
2 tablespoons unsalted butter (optional)
Enough olive oil to coat the bottom of a large deep pot
2-2 1/2 cup boiling water (May use more or less)

Coat the pot with the olive oil and if using, the butter;  Heat over medium high until butter melts; then add the veggies, not the garlic. Season with salt and pepper and throw in the bay and rosemary. Saute’ and stir often until veggies are slightly tender, remove veggies from heat and add a little more oil to the pot. Season the chuck with plenty of salt and pepper to form a crust, add the chuck to the hot pot and sear for 4-5 minutes or until browned completely. Turn the chuck over and repeat. Once seared completely on both sides add the boiling water only enough to come 3/4 the way up the steak. Return the rosemary and bay leaf to the pot and bring to a hard boil. Turn the heat to low and simmer for 90 minutes with the lid on. Add the veggies and the garlic cloves back to the pot and simmer another 30 minutes, or when meat is effortlessly separated with two forks. Remove bay and rosemary, Separate all the meat into the stew liquid and combine with the veggies. Serve as a stew in a bowl or spoon mixture over rice,quinoa or lentils. Sprinkle the fresh parsley for garnish and enjoy!!!! This is great the next day so can do as a make ahead meal!

Vegan Raw Tacos: take two – demo March 27

Posted on March 25th, 2014 in Recipes | No Comments

By Stacey Amagrande

1 can garbanzo beans, drained, rinsed and smashed up
1 teaspoon Surrender Spices Tandoori Spice invite, or curry blend
1/2 teaspoon salt, more to taste if needed
Zest and juice of 1 lime
4 ounces (half a tub) roasted red pepper hummus or other flavor hummus
Cabbage leaves
2 tablespoons fresh cilantro or basil minced
1 ripe avocado, diced
1 large carro,t shredded
1 cup  cucumber , diced

Mash up the garbanzo beans in a zip-lock bag, then turn out into a bowl.  Add the tandoori spice, lime zest, lime juice, salt and hummus, stir together till combined.  Core the outer leaves of the cabbage and cut each leaf into two. Fill the cabbage leaf with a heaping tablespoon of the bean mixture. Garnish with the cilantro, carrot avocado and cucumber.
This is so healthy and tasty, double the recipe and snack on it all week. Great add ins are: minced red or green onion, a dollop of Greek yogurt, grilled eggplant, grilled mushroom, chopped cashew or almonds! Enjoy for up to 2 weeks in the fridge when properly stored!!!

Ruby Red Salad

Posted on March 18th, 2014 in Recipes | No Comments

By Stacey Amagrande

1 lb. beets, peeled and shredded
1 basket strawberries, hulled and sliced thin
1/2 red onion, sliced into slivers
2-3 tablespoons fresh minced basil or mint
Salt and black pepper to taste
3 tablespoons balsamic vinegar
1/4 cup EVOO

Combine all the produce in a bowl and season with salt and pepper.  In a small bowl whisk the EVOO into the vinegar until combined, pour over salad and toss together!
Great add- ins’ are: spinach, goat cheese, grilled chopped chicken, almonds or walnuts!
This salad is incredibly good for you so make a huge batch as it will stay good for 1 week in the fridge! Enjoy!!!!

Asian Noodle Salad

Posted on March 10th, 2014 in Recipes | No Comments


By Stacey Amagrande

1 cup shredded cabbage
1 carrot grated
1 stalk celery sliced super thin
1/4 cup snap peas, sliced or peas extracted
6 asparagus sliced super thin
1 radish quartered and sliced super thin
1 green onion slivered
2 tablespoon minced cilantro or basil
1 tablespoon minced roasted peanut
1/2 teaspoon sesame seed
1 package ramen noodles cooked

Combine all in ingredients in a bowl, then make the dressing:
1 blood orange juiced
1/8 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon Srriacha sauce or your favorite hot sauce
1 tablespoon rice vinegar

Whisk all ingredients together, season with salt and pepper to taste. Pour over noodle salad and toss to combine! Serve cold alone or with your favorite protein! Enjoy!!

Latin Lovers Ground Beef with Strawberry pico de gallo

Posted on March 6th, 2014 in Recipes | No Comments

by Stacey Amagrande

1 lb Real Country Meat, ground beef, exclusive to High Desert Farmers Market
1 tablespoon Surrender Spices “The adobo lime influence” exclusive to High Desert Farmers Market
1-2 tablespoon veg oil

Heat a skillet over med heat, add oil. When oil is hot add the ground beef and the spices, stir and cook until meat is done to your desired tenderness.

For Pico:
1 basket strawberries, diced
2 tablespoon minced red onion
1 tablespoon minced cilantro
Juice of 1 lime
Pinch of salt and cayenne pepper

Mix all ingredients together and spoon over cooked ground beef and serve with tortillas!

Watercress Citrus Salad with Passion Fruit dressing

Posted on February 26th, 2014 in Recipes | No Comments

By Stacey Amagrande

For salad:
1 cup watercress leaves, tender stems are ok
1 cup shredded cabbage
1 avocado, diced
1/2 small red onion, slivered
2 oranges, segmented
Toss all above in ingredients into a salad bowl, then prepare dressing.

For Dressing:
3 passion fruits, strained if you don’t like the seeds
1 teaspoon honey
1 tablespoon coconut oil
Dash salt, pinch of cayenne pepper
Whisk all the dressing ingredients together until combined. Taste, re-season if needed. Pour over salad and allow to sit and merry 30 min, tossing occasionally.
This tropical salad pairs wonderfully with any grilled seafood, chicken or Real Country Beef!

Stacey and new chef Frankie Morales – Marinated Rubbed Skirt Steak

Posted on February 18th, 2014 in Recipes | No Comments


                                                                                              By Stacey Amagrande

2 pounds Real Country Meat Skirt Steak
2 cups fresh orange juice
1 red onion, sliced thin
Salt and pepper to taste

For rub: Surrender Spice Kansas City Steak Secrets (as much as needed to lightly coat the steak.)

Combine juice on onion with salt and pepper to taste, push skirt steak down into juice and allow to sit at least 30 minutes or covered overnight. Remove steak and pat dry, discard marinade. Rub Kansas City Steak Secrets all over the surface of the steak to create a thin coating, this helps to form the crust and has amazing flavor. Heat your grill or cast iron pan to medium high. Put a tablespoon of oil in the pan and once oil is almost smoking add the steak. (No oil needed if working on outdoor grill) Cook until a golden crust forms (2-3 minutes) flip and cook until desired tenderness. Chefs’ temp: med-rare, so it will cook maybe one minute on the second side. Remove steak and allow to rest 10 minutes so the juices can remain in the meat. Thinly slice steak against the grain to ensure tenderness. Serve up next to a salad, in a taco, or burrito! Taste the difference of grass fed locally raised beef!!!   Serves 4.

 Fennel Salad
By Frankie Morales

 

Salad:

Fennel: 1 bulb cleaned halved and thinly sliced
Pear: One pear, skin on, Cored and cut into 1/8 in matchsticks.
Heirloom Tom: 1 heirloom tomato halved then each half sliced into 6 wedges
Scallions: 2 scallions thinly sliced.

Dressing

Lime juice: fresh, 1 lime juiced
Honey: 2 T
Rice vinegar: 1 T
Mint: fresh, 2 T Chiffonade’

Prepare produce and toss with dressing.