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Sweet & Sour Fish

Posted on March 15th, 2017 in Recipes | No Comments

Sweet & Sour Yellowtail Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound fish such as Yellowtail or Mahi Mahi, cut into bite-size chunks

3 tbsp corn starch, divided

2 tbsp grass-fed butter

1 red bell pepper, seeds removed, sliced

1 yellow bell pepper, seeds removed, sliced

1 can (20-ounce) pineapple chunks, use both the juice and pineapple

2 tbsp extra virgin olive oil

2 tbsp honey

1 tbsp soy sauce

¼ cup apple cider vinegar

½ tsp black pepper

5-6 green onions, sliced

Brown rice, cooked according to package directions

Directions:

Coat the fish with 2 tbsp of the corn starch. Heat the butter in a wok or large skillet over medium-high heat. Add the fish and stir fry until the fish is just cooked … shouldn’t take more than 4 or 5 minutes. Remove the fish and set aside. Add the bell peppers to the wok, and stir fry until the reach desired tenderness. Meanwhile, mix together in a bowl, the pineapple juice, 1 tbsp corn starch, olive oil, honey, soy sauce, vinegar, and pepper, whisk until blended. When the bell peppers are done, add the pineapple chunks and the sauce mixture and cook until the sauce thickens and is bubbly. Add the fish and green onions, stir. Serve over brown rice. Enjoy!

St. Patrick’s Day Mashed Potato Pancakes

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

Mashed Potato Pancakes Corned Beef Cabbage Webs

Mashed Potato Pancakes Web

By Micki Brown

Make Approximately 18 3-Inch Pancakes

 

Ingredients:

2 pounds red potatoes, cut into eighths

6 tbsp grass-fed butter, softened

½ cup milk, warmed

1 tbsp minced garlic

1 tsp sea salt

½ tsp black pepper

2 eggs

½ cup all-purpose flour

4-5 green onions, sliced, divided

6 tbsp extra virgin olive oil

Optional sour cream, shredded cheese, apple sauce

Directions:

Place potatoes in large pot and add enough water to thoroughly cover them. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, but not mushy. Drain the water. Add the butter and milk. Mash with a potato masher or blend with a hand mixer, depending on amount of blending desired. Add the salt, pepper, garlic, flour and eggs. Stir until well blended. Stir in the white and light green parts of the green onions. Heat 2 tbsp olive oil in a large skillet over medium to med-high heat. Pour or scoop potato mixture to create 3-inch pancakes. Cook until they become a deep golden brown, then turn the over and brown the other side. The pancakes need to be made in batches to avoid over-crowding while they cook. Add more olive oil to the pan before each new batch. Garnish with the dark green portions of the green onions, and with any of the options if desired. Serve and enjoy! They are really good as leftovers the next day.

Beet Greens & Quinoa

Posted on March 4th, 2017 in Recipes | No Comments

Beet Greens and Quinoa Web

By Micki Brown

Serves 4

 

Ingredients:

1 bunch beet greens, stems removed, chopped

1 onion, chopped

2 tbsp extra virgin olive oil

2 tsp minced garlic

½ tsp (or to taste) sea salt

¼ tsp black pepper

Juice of 1 lemon

¼ cup water or broth

2 cups cooked quinoa

Directions:

Heat the olive oil over medium heat in a large skillet or sauté pan. Add the onions and sauté until they start turning brown. Add the garlic, salt and pepper and continue cooking for about 1 minute. Add the beet greens and sauté until they are wilted. Add the lemon juice and water or broth and continue cooking for 1-2 more minutes. Add the quinoa, stir to combine, continue to cook until the quinoa is heated through. Serve and enjoy!

Parmesan Roasted Broccoli

Posted on March 1st, 2017 in Recipes | No Comments

By Micki Brown

Serves 3-4

 

Ingredients:

1 large head of broccoli, cut into spears

2-3 tbsp extra virgin olive oil

Sea salt and black pepper to taste

1-2 ounces parmesan cheese, grated

Directions:

Preheat oven to 400 degrees

Mix the olive oil with the salt and pepper, then coat the broccoli with it.

Place the broccoli on a shallow baking pan and cook in the oven for about 30 minutes, or until it has reached desired tenderness. Be careful to not let it burn. Remove from the oven and sprinkle the grated cheese over the broccoli. Place back in the oven just until the cheese melts. Serve and enjoy!

 

Farmers Market Cheeseburgers – plus Homemade Bun Recipe

Posted on March 1st, 2017 in Recipes | No Comments

Farmers Market Cheeseburger Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound grass-fed ground beef, formed into 4 patties, grilled to desired doneness

4 slices of cheese

1-2 tomatoes, sliced

1 red onion, sliced

4 leaves of lettuce

1 avocado, sliced

4 hamburger buns

Condiments of choice (mustard, ketchup, mayonnaise, relish, etc.)

Directions:

Place desired condiments on buns. Place grilled beef patties on the bottom part of the bun, then top with cheese (can be added at the end of grilling to melt the cheese a little). Then top with the assorted veggies, followed by the top part of the bun.

Note: All of the ingredients except the buns and condiments are available at the High Desert Farmers Market.

 

Homemade Hamburger Buns (Bread Machine Recipe)

By Micki Brown

Makes 8-12 Buns

 

Ingredients:

1 cup, plus 2 tbsp water

1 large egg

1 ½ cups bread flour

1 ½ cups whole wheat flour

¾ tsp sea salt

¼ cup coconut oil

¼ cup raw honey, or sugar

4 ½ tsp active dry yeast

Directions:

Place all of the ingredients in the bread pan; select dough setting; press start.

When the dough cycle has finished, remove the dough from the bread pan and place on a floured surface, and cut into 8-12 pieces. Form each piece into a bun and place on a greased large shallow baking pan or cookie sheet. Cover with a towel and place in a warm oven (150-170 degrees, then turn it off) to rise for about 15 minutes. Remove the buns from the oven, and then turn the oven on and preheat to 400 degrees. Remove the towel from the buns and place the buns in the preheated oven and bake for about 8-minutes or until they become a light golden brown. Cool on racks. When ready to serve, slice the buns horizontally. They store well for a few weeks on the freezer.

Apple Blueberry Lemon Muffins

Posted on March 1st, 2017 in Recipes | No Comments

Apple Blueberry Lemon Muffins Web

By Micki Brown

Makes 12 Muffins

 

Ingredients:

2 ½ cups whole wheat flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

½ cup coconut oil or butter, melted

½ cup raw honey

1 cup canned coconut milk, or whole milk

1 large free-range egg

Juice of 1 lemon

Zest of 1 lemon

1 apple, coarsely chopped

1 cup blueberries (fresh or frozen)

½ cup raw almonds, chopped or sliced

1 dozen paper muffin liners

Directions:

Preheat oven to 375 degrees

In a large bowl, mix together the flour, baking powder, baking soda and sea salt.

In a separate bowl, whisk together the melted oil, honey, coconut milk, egg, lemon zest, and lemon juice.

Add the liquid mixture to the dry ingredients and stir, just until blended.

Add the almonds, apple, and blueberries and stir until they are evenly distributed.

Scoop the muffin batter into muffin tins with paper liners.

Bake for approximately 25-30 minutes or until toothpick poked into the center of a muffin comes out clean.

Serve warm, with grass-fed butter if desired.

Easy One-Pan Garlic Roasted Chicken & Veggies

Posted on February 19th, 2017 in Recipes | No Comments

One-Pan Garlic Roasted Chicken & Veggies Web

By Micki Brown

Serves 2-3

 

Ingredients:

2-3 large red potatoes, cut into wedges

1-2 bunches asparagus, cut into 2-3 inch pieces

1 pound boneless skinless chicken breasts or thighs, cut into 4-6 evenly sized pieces

2-3 tbsp extra virgin olive oil

1 tsp garlic powder

1-2 tsp dried minced garlic

1 tsp dried tarragon leaves

½ tsp smoked paprika

½ tsp sea salt

½ tsp black pepper

Directions:

Preheat oven to 400 degrees

Place the potato wedges on one side of a large baking pan. Coat with some of the olive oil. Place in the oven and roast for 30 minutes. Remove pan of potatoes from the oven. Flip the potato wedges over, then place the asparagus in the pan next to the potatoes. Coat all with more olive oil making sure both sides are coated. Place the chicken pieces over the top of the veggies. Sprinkle the herbs and spices evenly over the chicken and veggies. Place back in the oven and roast for 30 minutes. Serve and enjoy.

Spinach Salad with Orange Balsamic Dressing

Posted on February 19th, 2017 in Recipes | No Comments

Spinach Salad Web

Spinach Salad 2 Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

1 bunch spinach, coarsely chopped

2 medium beets, peeled, small dice

1 avocado, peel & pit removed, diced

2 blood oranges/oranges, peeled, cut into chunks

½ cup pumpkin seeds (roasted or raw)

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

Zest of 1 blood orange/orange

Juice of 1 blood orange/orange

1 tsp dried minced garlic

½ tsp sea salt

¼ tsp black pepper

Directions:

In a large bowl, combine the salad ingredients. Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!

Balsamic Red Cabbage & Mandarin Salad

Posted on February 15th, 2017 in Recipes | No Comments

Balsamic Red Cabbage & Mandarin Salad Web

By Micki Brown

Serves 4-6

 

Salad Ingredients:

½ red cabbage, core removed, thinly sliced

4-5 mandarins, peeled, segmented

2-3 carrots, grated

Dressing

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

¼ tsp black pepper

½ tsp sea salt

Directions:

In a large bowl, combine the salad ingredients Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

 

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!

Garlic Cheddar Hasselback-Style Potatoes

Posted on February 15th, 2017 in Recipes | No Comments

Garlic Cheddar Hasselback-Style Potatoes Web

By Micki Brown

Serves 4

 

Ingredients:

4 medium-large red potatoes

4 tbsp grass-fed butter

4 tsp dried minced garlic

4 ounces sharp cheddar cheese

Sea salt and black pepper to taste

Directions:

Preheat oven to 425 degrees

Slice the potatoes until there is only a ¼ inch or so still attached at the bottom. Each slice should be about 1/8 to ¼ of an inch thick. To make it easier to not slice all the way through, place a pair of wooden chopsticks or wooden spoons on the countertop at the sides of the potatoes. The chop sticks will stop the knife from going all of the way through. ENJOY!

Carefully place the garlic between the slices of potato. Rub butter all over each potato. Sprinkle with salt and pepper.

Place them on a shallow baking pan and cook in the oven for 30-45 minutes. Remove and add more butter – baste, and get some of the butter between the slices as well. Place them back in the oven and bake for another 45 minutes or until the potatoes are tender throughout and are crispy on the outside.

Garnish with sour cream and chives if desired.