Archive for the ‘Events’ Category

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

Car Display – HDFM 25th Anniversary Events

Posted on July 11th, 2017 in Events | No Comments

FM_CAR SHOW flyer 17

We’re Celebrating Our 25th Anniversary

Posted on July 11th, 2017 in Events | No Comments

FM 25 yr flyer

Native Heritage Month – November 17, 2016

Posted on November 8th, 2016 in Events | No Comments

Native Heritage Month

The Recipe Demo and 10/13/16 will be Strawberry Kale Salad with Cranberry Lemon Vinaigrette

Posted on October 10th, 2016 in Events | No Comments

Stop by the demo booth (next to the farmers market booth) to enjoy a demo and tasty samples – demos at approximately 9 am, 10 am, and 11 am. Hope to see you there!

Recipe Demo October 6, 2016

Posted on October 2nd, 2016 in Events | No Comments

Brussels Sprouts Slaw with Maple Balsamic Dressing

Demos at 9 am, 10 am, and 11 am

Earth Day Activities – April 21st

Posted on April 16th, 2016 in Events | No Comments

earth day flyer

Barley Vegetable Risotto

Posted on December 7th, 2015 in Events, Recipes | No Comments

By Melvin Jones

 

6 cups veggie broth
1 Tablespoon of fresh parsley
½ teaspoon of fresh thyme.
1 teaspoon of lemon juice
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 clove garlic, chopped
1/4 cup whole unsalted butter
Salt and pepper to taste

 

 

Bring vegetable broth to a simmer. . Add barley and vegetables to sauté pan cooked vegetables until translucent. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper

Shanghai Succotash- demo Nov. 19

Posted on November 17th, 2015 in Events, Recipes | No Comments

by Chef Melvin

Succotash is primarily comprised of lima beans (Native to Peru) and corn. Americans altered the recipe by cooking the vegetables with lard, meat drippings, and/or butter. There are many variations on how to prepare succotash; the optional method below is a variation that I’m going to call it the ((((Apple Valley shanghai express))) because of its unique flavor from one of our vendors at the High Desert farmers market named SOLA FOODS. .
2 cups edamame beans
2 cups sweet corn
1Tablespoon of olive oil
½ cup of stock veggie
1/2 cup chopped tomatoes
1/2 cup chopped red onions
1/2 cup chopped red bell pepper
½ cup of chopped seasonal apples

1 Tablespoon of Shanghai Express* jam
½ teaspoon of wine vinegar
½ teaspoon of Harvest Spiced balsamic vinegar* (Enfuso Oil Company )
1 Tablespoon of chopped garlic
½ teaspoon of chopped parsley

* found at High Desert Farmers Market
Blanch the edamame beans; the corn in separate pots of boiling water until tender, then drain. Once you have all of your ingredients prepped, Bring them all together in a medium sauce pot.  First saute’ the garlic, onions and peppers with olive oil; then once onions are translucent, add the other ingredients and let them simmer. After liquid has reduced by more than 75% your dish is ready to taste and season with salt and pepper.