• 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"

Parsley Salad

Posted on August 23rd, 2017 in Recipes | No Comments

Parsley Salad Web

By Micki Brown

(Inspired by “Medical Medium Anthony William”)

Serves 6

Ingredients:

4 cups flat leaf parsley, finely chopped

2 medium tomatoes, chopped

2 medium cucumbers, chopped

½ cup red onion, chopped

¼ cup mint, chopped

¼ cup pumpkin seeds

Juice of 1 lemon

1 tbsp extra virgin olive oil

¼ tsp sea salt

Directions:

Place all ingredients in a large bowl and toss until all ingredients are evenly distributed. Serve and enjoy!

Nutritional information per serving: Calories 105; Fat 6.6g; Carbohydrates 9g; Protein 7.5g; Vitamin A 75.4%; Vitamin C 109.7%; Calcium 6.9%; Iron 20.9%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.

Milk Cow Race

Posted on August 23rd, 2017 in Events | No Comments

Milk Cow Race for 8-31-17

Balloon Activity

Posted on August 23rd, 2017 in Events | No Comments

Balloon Activity for 8-24-17

Chunky Vegetable Pasta Sauce

Posted on August 14th, 2017 in Recipes | No Comments

Chunky Vegetable Pasta Sauce Web

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp extra virgin olive oil

¾ pound eggplant, peeled, diced

1 onion, diced

1 large bell pepper, diced

2 large tomatoes, diced

1 tbsp dried minced garlic

1 tbsp dried oregano leaves

1 tsp sea salt

½ tsp black pepper

¼ cup chopped fresh basil

2 tbsp tomato paste

Pasta of choice

Italian Sausage (optional)

Parmesan Cheese (optional)

Directions:

Heat olive oil over medium heat in a large skillet or sauté pan. Add the onions and sauté until they become translucent. Add the bell pepper and garlic and continue to sauté for 4-5 minutes. Add the eggplant, tomatoes, oregano, salt, pepper and tomato paste, simmer, stirring occasionally for about 30 minutes. Add the basil and simmer another 3-4 minutes. Spoon over your pasta of choice. If desired, serve with Italian sausage, and/or top with parmesan cheese. Serve and enjoy!

Nutritional information per serving of pasta sauce only: Calories 129; Fat 7.8g; Carbohydrates 14.4g; Protein 2.6g; Vitamin A 21.4%; Vitamin C 65%; Calcium 4.1%; Iron 7.8%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.

Pan-Fried Okra

Posted on August 8th, 2017 in Recipes | No Comments

Pan-Fried Okra Web

By Micki Brown

Serves 4

 

Ingredients:

¾ pound fresh okra, ½ slices

1 cup corn flour/ masa

1 tbs Cajun or Creole seasoning blend

3 large eggs, beaten

¼ cup all-purpose flour

½ cup coconut oil

 

Directions:

Place the corn flour/masa in a small bowl and whisk in the Cajun/Creole seasoning. Place the beaten eggs in another small bowl. Place the all-purpose flour in a gallon size plastic bag. Place the coconut oil in a large skillet and heat over medium heat. Place the sliced okra in the plastic bag with flour, then shake it until the okra is light coated in flour. Put the okra into the eggs, then coat with the corn flour, then place in the skillet. You may have to do it in more than one batch depending on the size of the skillet. Pan-fry over medium heat, flipping them over frequently with a spatula. Continue cooking until the breaded okra is a deep golden brown. It is important to cook them thoroughly, but not burnt, so that the okra slime disappears. Serve and enjoy!

Note: Pan-Fried Okra is especially tasty with Ranch Dressing.

Nutritional information per serving: Calories 452; Fat 32.9g; Carbohydrates 33.7g; Protein 9.4g; Vitamin A 4.5%; Calcium 5.4%; Iron 16.5%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.

Producing An Herb Garden To Help The Bees: What To Choose And How To Use What You Grow

Posted on August 1st, 2017 in Education | No Comments

bee

By ChristyErickson / info@savingourbees.org      

 

If you are worried about the population struggles many species of bees are experiencing right now, find some space to start growing herbs so you can provide some help to these important insects. Bees are vital to the growth of many crops we rely on for food and as experts work to counter recent population declines, you can step in and do your part in helping them survive.

 

Build your bee garden around herbs

Bees love all sorts of plants and there are plenty of options to choose from when you want to grow a pollinator-friendly garden. However, focusing on herbs is a great place to start. Many herbs are quick, economical, and easy to grow, providing a big payoff with minimal effort and expense. They are also versatile enough to grow in either a patch of your yard or in containers if you only have a small space available.

Not only are herbs easy and cheap to plant, but they can be used in many ways once they have grown. Fresh herbs add a tasty flair to dishes in the kitchen and there are many homeopathic medicinal uses for them as well. If you want to use fresh herbs more often but you’re hesitant due to how expensive they can be at the store, you might want to just start growing them yourself at home.

 

Load up on bee-friendly herbs to amp up your cooking

Plenty of bee-friendly herbs are popular in the kitchen. Chives are a great addition to any pollinator garden and they are quite versatile in cooking. Add them to salads or toss them on top of dishes as they finish cooking for some added zing and help the bees by letting them flower to provide a source of food.

Bees also love oregano and marjoram. Add these to Italian and Mediterranean dishes, using these herbs to zing up your meat dishes, pasta sauces, bruschetta, bread dough, pizza, and even chili or vegetable dishes. Sage, rosemary, and thyme are additional herb choices that attract bees and can be used in multiple ways in your cooking.

 

Herbs can provide medicinal help

Many people turn to herbs for their medicinal uses. As Food Freedom explains, they may be beneficial to use with digestion, insomnia, minor cuts, pain, anxiety, inflammation, and colds. Grow coneflowers to have access to Echinacea for its immune-boosting properties and try chamomile for insomnia, inflammation, tension, and digestion issues. Yarrow and lemon balm are additional options that can provide natural support for your health.

When it comes to multipurpose herbs for your bee garden, you may want to start with mint. On the medicinal side, peppermint and spearmint may aid with nausea, stomach upset, tension, and colds. Pioneer Thinking suggests using mint when making tea, vegetables, rice, or salad dressings, and it is popular in many Middle Eastern dishes too.

Lavender has been a go-to for its homeopathic qualities for years, but it is becoming popular in cooking as well. This herb is frequently used for its antiseptic properties and is often incorporated into skincare and spa products. People also utilize this herb for sunburn, rash relief, sleep, and relaxation. In terms of uses in the kitchen, Bon Appetit explains that food-grade lavender can be used in cookies, breads, tea, lemonade, and even meat dishes.

People who are looking for easy and useful plants to grow in a bee garden may want to focus on herbs. There are many types of herbs that are excellent at attracting these essential pollinators and that can then be used in the kitchen or in medicinal ways. Whether you’re looking to reduce tension, sleep better, or jazz up your sauces, meat dishes, and vegetables, growing your own herbs can provide quick options and support struggling bee populations at the same time.

[Photo via Pixabay]

Zucchini Chocolate Chip Muffins

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

Zucchini Chocolate Chip Muffins Web

By Micki Brown

Makes Approximately 24 Muffins

 

Ingredients:

3 cups white whole wheat flour

1 tbsp baking powder

1 tsp sea salt

1 cup pure maple syrup

¾ cup coconut oil

2 large eggs

2/3 cup milk OR coconut milk

Zest of 1 lemon

Juice of 1 lemon

4 cups zucchini, shredded

2 cups dark chocolate chips

1 cup walnuts, chopped

 

Directions:

Preheat oven to 400 degrees F. Line muffin pan(s) with paper liners. Whisk together the dry ingredients in a large bowl. In a smaller bowl, whisk together the maple syrup, eggs, milk, lemon zest and lemon juice. Pour the liquid mixture into the bowl with the dry ingredients. Fold until just combined. Add the zucchini, chocolate chips and walnuts and stir until they are evenly dispersed. Scoop the batter evenly into muffin pan(s) to make 24 muffins. Bake for 20-25 minutes or until the tops are golden. A toothpick inserted into the center of a muffin should come out clean.

 

Nutritional information per muffin: Calories 240; Fat 13.9g; Carbohydrates 26.4g; Protein 4.5g; Vitamin A 1.7%; Vitamin C 7.9%; Calcium 4%; Iron 5.8%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App and using organic whole milk.

Lemon Blueberry Muffins

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

Lemon Blueberry Muffins Web

By Micki Brown

Makes Approximately 24 Muffins

 

Ingredients:

3 cups white whole wheat flour

1 tbsp baking powder

1 tsp sea salt

1 cup pure maple syrup

¾ cup coconut oil

2 large eggs

2/3 cup milk OR coconut milk

Zest of 1 lemon

Juice of 1 lemon

4 cups blueberries

1 cup walnuts, chopped

 

Directions:

Preheat oven to 400 degrees F. Line muffin pan(s) with paper liners. Whisk together the dry ingredients in a large bowl. In a smaller bowl, whisk together the maple syrup, eggs, milk, lemon zest and lemon juice. Pour the liquid mixture into the bowl with the dry ingredients. Fold until just combined. Add the blueberries and walnuts and stir until they are evenly dispersed. Scoop the batter evenly into muffin pan(s) to make 24 muffins. Bake for 20-25 minutes or until the tops are golden. A toothpick inserted into the center of a muffin should come out clean.

 

Nutritional information per muffin: Calories 202; Fat 11.3g; Carbohydrates 22.6g; Protein 3.8g; Vitamin A 0.8%; Vitamin C 6.1%; Calcium 3.8%; Iron 5.7%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App and using organic whole milk.

Watermelon Cucumber Berry Salad

Posted on July 24th, 2017 in Recipes | No Comments

Watermelon Cucumber Berry Salad Web

By Micki Brown

Serves 6

 

Ingredients:

4 cups watermelon, cubed

1 medium cucumber, sliced

1 cup fresh blackberries

2 ounces feta cheese, crumbled

Juice of 1 lemon

1 tbsp raw honey

 

Directions:

In a large bowl, add the watermelon, cucumber, berries and feta cheese and toss lightly. Drizzle the lemon juice and honey over the top, then lightly stir until it coats all of the salad contents. Serve and enjoy!

 

Nutritional information per serving: Calories 83; Fat 2g; Carbohydrates 15.1g; Protein 2.4g; Vitamin A 16.4%; Vitamin C 32.1%; Calcium 10.6%; Iron 11.4%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.

Jalapeno Popper Pizza

Posted on July 24th, 2017 in Recipes | No Comments

Jalapeno Popper Pizza Web

By Micki Brown

Makes 2 Pizzas (8 slices each)

 

Crust Ingredients:

1 ¾ cups warm water

2 cups all-purpose flour

1 ¾ cups white whole wheat flour

2 tsp active dry yeast

1 ½ tsp sea salt

 

Pizza Ingredients:

4 tbsp extra virgin olive oil, divided

4 tsp dried minced garlic, divided

8 ounces mozzarella cheese, shredded

4 ounces sharp cheddar cheese, shredded

8 ounces cream cheese

8 slices bacon, partially precooked, broken into bite-size pieces

2-3 large jalapenos, coarsely chopped

 

Crust Directions:

In a large bowl, add the yeast and water and stir until combined. Add the salt and flour and stir to incorporate ingredients. Loosely cover the bowl and let sit for 2-3 hours to rise. Preheat oven to 450 degrees. When done rising, divide the dough in half and place each in a greased pizza pan and stretch/shape to cover the pan. You can also use a well-floured pizza peel, then transfer to a preheated pizza stone.

 

Directions:

Place 2 tbsps of olive oil on each pizza crust. Next sprinkle on the garlic, followed by the mozzarella and cheddar. Next, crumble the cream cheese over the cheddar. Top with the bacon, then the jalapenos. Bake at 450 degrees for 12-15 minutes or until the crust is golden brown and cheese is melted. Slice and serve.

 

Nutritional information per slice: Calories 278; Fat 16.6g; Carbohydrates 21.2g; Protein 11.7g; Vitamin A 7%; Calcium 19.4%; Iron 4.6%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.