Archive for the ‘Events’ Category

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.

Roasted Squash Soup with White Beans and Kale

Posted on November 11th, 2015 in Events, Recipes | 1 Comment

1 (2 to 3 pound) any squash, peeled seeded

2 tablespoons olive oil

1 medium onion, chopped

1 Tablespoon of fresh chopped garlic

6 cups vegetable stock

Nutmeg a pinch

Cinnamon a pinch

Ginger; fresh peeled and chopped fine 1 teaspoon

Coconut milk 8 oz

Salt and freshly ground black pepper

½ cup of white beans

1 bunch of kale or any green leaf veggie 2 cups chopped small



Cut squash into 1-inch chunk place on baking tray and place in oven cook until tender. In a separate pot boil white beans until tender if you soaked your beans first then this will only take about, 20 minutes. Add onion, ginger and cook until translucent, about 8 minutes. Add spices and stock and coco milk. Bring to a simmer and cook until you have reduced the liquid in half, about 15 to 20 minutes. Remove squash chunks from oven and place in a blender and puree. Return blended squash to pot. Stir with liquid add kale and cooked white beans let simmer for a few minutes then seasoned with salt, and pepper to taste then serve.

Brown rice and Quinoa Pumpkin Risotto

Posted on November 2nd, 2015 in Events, Recipes | No Comments

2 cups organic vegetable broth

1 1/2 cups coconut milk

2 tablespoons olive oil

1/3 cup finely chopped shallots

1 cup of chopped mushrooms

2 tsp. chopped garlic

1 tsp chopped ginger

1 ½ cup of brown rice

1 ½ cup of quinoa

1 cup of pureed pumpkin

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 pinch of cinnamon

1 pinch of nutmeg

1/4 teaspoon freshly ground black pepper

¼ tsp of fresh chopped mint

 Heat oil in a large saucepan over medium-high heat; Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients

Stir Fried Curried Veggies with Basmati Rice

Posted on October 21st, 2015 in Events, Recipes | No Comments

¼ cup     julienne bell pepper
1 T       green onion
1 T       sliced long beans
½ cup     sliced cabbage
¼ cup     shredded carrots
¼ teaspoon chopped garlic
¼ teaspoon chopped ginger
¼ teaspoon curry powder

2 Tablespoons veggie broth
1 cup basmati rice
2 Tablespoons olive oil
1 teaspoon Fresh chopped parsley
1 teaspoon fresh chopped cilantro



In a sauté pan or wok very hot; add oil remove from the fire; add garlic and ginger, let cook for about two minutes; then add curry spice; then add everything( except the cabbage; you want to keep this crisp. Once all of the ingredients are cooking until your desired doneness, Add the liquid- let it simmer for about two minutes to marry the flavors together; toss with fresh herbs and served over rice.

Butternut Squash and Lentil Risotto

Posted on October 14th, 2015 in Events, Recipes | No Comments

By Chef Melvin

2 tsp extra-virgin olive oil
1/4 tsp diced onion
1 cloves garlic, minced
½ tsp seeded and diced fresh jalapeño
½ cup of purred butternut squash
½ cup vegetable broth, or more as needed
¼ cup cooked lentils
2 cups tightly packed chopped kale or leafy green whatever is available
1-2 T lemon juice
1 tsp grated Parmesan cheese
1 tsp dried sweet basil




Directions: In a hot sauté pan add garlic and oil. Then add lentils and onions; once onions are translucent, Add greens and pureed squash; cook until your greens are wilted. Then season with the lemon juice, cheese and basil (add these ingredients at the end) Salt and pepper to taste