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Strawberry Pico De Gallo

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

By Stacey Amagrande
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 your favorite taco filling ! Really tasty!

Fiesta Cole Slaw

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

By – Kerri Santoro

2 cups green Cabbage, shredded
2cups red cabbage, shredded
2 – 3 Carrots, finely chopped
1 white onion chopped
1 bunch cilantro, finely chopped
1 bunch radishes, chopped
1 red bell pepper, small dice
1 – 2 Jalepeno or serrano chili, finely chopped (optional)
1 -3 limes, juiced and some zest is good too

Toss together. Set aside while prepping the dressing
Dressing:

1 cup Greek yogurt, or more if desired. Or Mayonaise if preferred
1 -2 Tbsp. Chili Powder
1 tsp. Cumin
1 tsp. ground garlic
1 tsp. onion powder
1 tsp Season salt
½ tsp. Oregano
½ tsp. black pepper
dash of cayenne pepper

Blend together till well mixed, Then mix together thoroughly with the Cabbage mixture.
This is awesome by itself. Used as taco garnish; on top of burgers; with chips; put in burritos etc.

Twice-Baked Sweet Potatoes

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

Twice-Baked Sweet Potato web

By Micki Brown

Serves 4

Ingredients:

2 medium sweet potatoes

1 tbsp coconut oil

2/3 cup pecan halves

2/3 cup blueberries

1 tbsp pure maple syrup

1 tsp orange zest

2 tbsp orange juice

½ tsp cinnamon

Directions:

  • Preheat oven to 400 degrees F. Puncture sweet potatoes with a fork or knife. Place sweet potatoes in oven and bake for approximately 50 minutes.
  • While the sweet potatoes are baking, heat the coconut oil in a skillet, then add the pecans, allowing them to toast a bit. Then add the blueberries, maple syrup, orange zest, orange juice (I use blood oranges), and cinnamon, and heat over medium-low for 1 or 2 minutes, stirring constantly.
  • When the sweet potatoes are done baking, remove them from the oven and cut them in half lengthwise. Scoop out the flesh from the skins and place in a bowl. Mash the sweet potatoes, then stir in ½ of the pecan mixture. Place the skins in a baking pan and spoon the sweet potato mixture back in the skins. Top with the remaining pecan mixture.
  • Place the sweet potatoes back in the oven for 10 minutes.
  • Serve and enjoy. Yum!

Raw Zoodles with Creamy Avocado Sauce

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

Raw Zoodles web Raw Zoodles with Creamy Avocado Sauce web

By Micki Brown

Serves 4

Ingredients:

1-2 medium zucchini, spiralized

2 cloves garlic

1 avocado

1 cup fresh spinach

½ cup Pepitas/pumpkin seeds

¼ cup fresh basil

Juice of 1 lemon

1 cup water

Sea salt and black pepper to taste

Parmesan Cheese, if desired

Directions:

  • Place the spiralized zucchini (zoodles) in a large bowl.
  • Place the rest of the ingredients in a blender and blend until smooth and creamy; add additional water if you desire a thinner sauce.
  • Toss the zoodles with the sauce, top with parmesan if desired, and serve immediately.

Farmers Market Frittata

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

Farmers Market Frittata web

By Micki Brown

Serves 4

Ingredients:

6 free-range or pastured eggs

½ cup milk

1 tbsp grass-fed butter

1 tbsp fresh basil, chopped

½ tsp dried oregano

½ tsp dried thyme

Hot sauce to taste

Sea salt and black pepper to taste

3 cloves garlic, minced

8 ounces of white button mushrooms, sliced

2 cups spinach, chopped

1 large tomato, diced

1 red bell pepper, diced

1 ounce goat cheese, crumbled

1 avocado sliced

Directions:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together eggs, milk, basil oregano, thyme, hot sauce, salt, and pepper.
  • Heat a large oven-proof skillet, melt the butter. Then add the garlic, mushrooms, and bell peppers, and sauté until the vegetables are tender and slightly browned. Stir in the tomatoes and spinach until the spinach begins to wilt.
  • Stir in the egg mixture. Cook undisturbed until the edges are set (about 2-3 minutes). Top with the goat cheese, then place in the oven and bake until the center is set and the top is a golden brown (about 15 minutes).
  • Slice into 4 sections and top each with avocado slices. Serve immediately.

Yummy Grilled Cheese & Egg Sandwich

Posted on April 21st, 2016 in Recipes | No Comments

Grilled Cheese and Egg Sandwich web

By Micki Brown

Serves 2

Ingredients:

4 slices whole wheat sourdough bread

4 eggs, cooked as desired (fried, scrambled)

2 tbsp grass-fed butter (Kerrygold)

2 ounces jalapeno chevre (goat cheese)

2 ounces sharp cheddar

1 medium tomato, sliced

½ avocado, sliced

2-4 tbsp salsa

Directions:

Spread the butter on one side (will be the outside) of each slice of bread. Spread the inside of 2 of those slices with the jalapeno chevre. Next, add the cheddar, flowed by the eggs, tomato slices, avocado slices and salsa. 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 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.

Note: All ingredients except the butter and cheddar can be purchased at the Farmers Market.

Curry Vegetable & Shrimp Soup

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

Curry Vegetable & Shrimp Soup web

By Micki Brown

Serves 4

Ingredients:

2 tbsp coconut oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste

1 sweet potato, peeled and diced

1 bunch bok choy, chopped, stalks and leaves separated

4 cups chicken broth

1 can coconut milk

½ tbsp fish sauce

½ tbsp  brown sugar

8 oz brown rice noodles, cooked and drained

1 lb raw shrimp, shelled and deveined

Garnishes – sliced red onion, lime, cilantro, sriracha sauce

Directions:

Add oil to a soup pot along with the garlic, ginger, and red curry paste. Saute over medium heat for 1-2 minutes. Add the sweet potato, bok choy stalks, and chicken broth. Bring to boil over medium-high heat, then reduce heat to low and simmer 5-7 minutes. Once the sweet potatoes are tender, add coconut milk, fish sauce, brown sugar, and shrimp. Simmer until shrimp turns pink. Add the bok choy leaves and let them wilt. To serve, divide the brown rice noodles between 4 bowls and ladle the soup over them. Add desired garnishes. Enjoy!

Note: To make this vegan, omit the shrimp and fish sauce, and use vegetable broth instead of chicken broth.

Za’atar Roasted Beets

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

Za'atar Roasted Beets web

By Micki Brown

Ingredients:

1 bunch large beets, peeled, and quartered

3 tbsp extra virgin olive oil

1 tsp garlic powder

1 tbsp Za’atar

Za’atar Ingredients:

¼ cup sumac

2 tbsp thyme

1 tbsp roasted sesame seeds

2 tbsp marjoram

2 tbsp oregano

1 tsp sea salt

Directions:

Place olive oil, garlic, and Za’atar spice mix in a 1 gallon size plastic bag, Add beets and shake until they are evenly coated. Place the coated beets on a rimmed baking sheet and place in a 400 degree oven. Roast for 25 minutes, then flip them over and roast another 20-25 minutes. ENJOY!

Za’atar is also available in a premade mix. I found it online at www.thespicehouse.com.

Fiesta Salad To Go

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

Fiesta Salad To Go web

By Micki Brown

Salad Ingredients:

1 can black beans

1 can corn, or grilled in season

1 red bell pepper

½ cup raw pumpkin seeds

1 small can sliced black olives

4 cups mixed greens

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup of sweet lime juice

2 tsp cumin

½ tsp garlic powder

½ tsp chili powder

½ tsp sea salt

½ tsp black pepper

Directions:

  • Place all dressing ingredients in a mason jar, secure lid, shake well.
  • Place ¼ of the dressing in each of the bottoms of 4 wide-mouth, 1-pint mason jars.
  • Layer the rest of the ingredients in the jar (beans, peppers, pumpkin seeds, olives, corn, ending with the greens on top).
  • Add a lid and store in the refrigerator until ready to serve.
  • To serve, dump the jar contents onto a bowl or plate, or shake vigorously and eat from the jar.

Blackberry, Bacon, & Goat Cheese Salad

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

Blackberry Bacon Salad web

By Micki Brown

Salad Ingredients:

2 cups fresh spinach, chopped

2 cups Romaine, chopped

1 basket fresh blackberries

4 slices organic bacon, cooked and crumbled

2 green onions, sliced

½ cup goat cheese, crumbled

Dressing Ingredients:

1/3 cup extra virgin olive oil

¼ cup balsamic vinegar

2 tbsp raw honey

½ tsp cinnamon

½ tsp dried basil

½ tsp black pepper

Directions:

Toss all salad ingredients together and top with dressing.  ENJOY!