16 San Diego Uptown News | September 2–15, 2011
FARMER’S MARKET
The fall harvest is ripe and bountiful at the Hillcrest Farmers Market and our local farmers are excited to be bring- ing their peak of season produce to into your shopping carts and kitchens. With the heat of summer behind us, we welcome some of our favorite fruits and veggies to the market with open arms and hungry tummies. A few peak produce features you’ll find throughout this issue are: apples, pomegranates, pumpkins and shelling beans.
Are you new to farmers markets? No problem, here’s a 101 brought to you by the Hillcrest Farmers Market:
KNOW YOUR SEASONS If you have an idea of what to expect when
you arrive at the Farmers Market, making decisions at each vendor will be much easier. Learn which produce grows throughout the year so that you will know what will be com- ing into harvest in upcoming weeks.
BEST TIMES TO GO TO THE MARKET For the best selection it is ideal to ar-
rive at the market as early as possible. The best looking goods go first. For a deal, hit up the market near closing time—farmers and vendors usually discount their goods
near the end of the day to ensure that they are sold. And remember, the best deals come when you buy in bulk.
PAYMENT TYPES Although vendors will make change,
purchases tend to go easier and faster if you have exact (or as close to exact as possible) change. Smaller bills are ideal. Most vendors do not accept credit cards or personal checks. No cash? No wor- ries. There are 2 ATM ’s located at the entrance of the DMV (visit the map in this guide).
BEST RESOURCES The most valuable tool at the market is
certainly the farmer or vendor from whom you’re buying. Please ask for recommenda- tions on how to prepare the food that you purchase. Not only does farmer know best, but we assure you the pride in their produce will shine through in their willingness to help.
WHAT TO BRING TO THE MARKET The majority of vendors offer plastic bags, however they tend to be thin and break easily. To ensure that all your treasures make it home in one piece we recommend that
you bring a canvas or nylon bag from home. If you’d like your very own Hillcrest Farmers Market recyclable shopping bag, visit the Ino Booth available for purchase.
FINDING THE RIGHT PRICE FOR YOU Farmers Market’s are different from
local flea markets in many ways, especially when it comes to haggling. Farmers work hard to get their product in your hands. Spend some time getting to know them instead. You’ll learn about what types of fruits and vegetables are in season along with plenty of free samples.
APPLES FRESH FACTS • Member of the rose family • Most popular fruit in the US • 7500+ varieties • Buy them at Smit Orchards, one of the original vendors of market since Day 1
• Don’t forget about Apple bobbing at the market on November 6th, where you might just be able to win apples for this tasty recipe.
{We all know the saying about
what an apple a day can do for us, but once you try an apple from our local farmers, we guarantee you’ll be eating apples by the bushels! Apples are the most popular fruit in the US and for many great reasons. Apples are There are over 7500+ varieties of this sweet, tart, tasty member of the rose family, with our favorites being the Fuji, Pink Lady, and Granny Smith. You can find your favorite apple at the one of our original vendors, Smit Orchards. Don’t forget about Apple bobbing at the market on Novem- ber 6th, where you might just be able to win apples for this tasty recipe.}
RECIPE FOR APPLE BROWN BETTY 4-5 large apples (about 2.5lbs) peeled and sliced ¼” thick 1 Cup plain breadcrumbs 1/3 Cup granulated sugar 2/3 Cup light brown sugar ½ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt
4 tbs. butter + 1 tbs. butter to grease baking pan
Preheat oven to 350 degrees
F. Peel and slice apples, set aside. Mix breadcrumbs with sugar, cinnamon, nutmeg, and salt. Grease the bottom of an 11” X 7” baking dish. Add half of prepared apples and sprinkle top with ½ of the crumb mix- ture. Add second half of apples and top off with the remaining crumb mixture. Dot the top of the crumbs with 4 tbs. of butter and cover the pan. Bake for 40 minutes, and then uncover the pan. Bake for 5 more min- utes, or until the top is golden brown. Serve a la mode with your favorite ice cream.
POMEGRANATES FRESH FACTS • Native to the Middle East, Himalayas, introduced to the states in the late 1700s
• Fruit contains edible seeds called arils
• Juice has high antioxidant and nutritional value, also can be used as a coloring agent
• Sign of fertility in Eastern culture
• Buy them at Terra Bella Ranch
RECIPE FOR POMEGRANATE WALNUT SALAD To remove the arils from the pomegranate, first slice off the cap of the pomegranate. Put the pomegranate round side down, and score the skin all the way around to make wedges. Make sure to avoid cutting all the way through the fruit. Once you are done cutting, pull apart, the wedges to expose the arils. Place each
wedge in water, and take the arils out, while avoiding and discarding the white pith of the fruit.
HONEY BALSAMIC VINAIGRETTE 3 tbs. balsamic vinegar ½ tsp. dijion mustard 2 tsp. local honey 8 tbs. olive oil
Salt & Pepper to taste
PUMPKINS • Biggest pumpkin = 1,810lbs
• Edible seeds usually roasted, called pepitas • Often used as a symbols for the fall harvest and fall events like Halloween and Thanksgiving
• Favorite varieties for cooking include Sugar Pie Pumpkin and Kabocha (Japanese variety)
Remember to bring your perfect carving pump- kin with you to the market (or pick out a pumpkin from one of our many vendors) on October 23!
SHELLING BEANS Autumn is certainly a time of year when
hearty soups and stews make for a great meal and fresh shelling beans (from Suzie’s Farm, Dragon Tongue is the name of the variety they sell) are a great addition to any recipe. Shelling beans, such as the Dragon Tongue variety, boast beautiful pat- terns on their exterior, but don’t be fooled. These guys are just as tasty as they are beautiful. Once cooked to tenderness, the beans have a wonderful earthy flavor and a creamy, soft texture.
SWIMCARE
Vietnamese silks, Indian Ikats, Irish & Italian linens, Rayon batiks • A bit of Amy Butler & Kaffe Fassett • Day of the Dead & Frida Kahlo cottons • Hand-dyed silk ribbons & cording • Japanese Chirimen trims & Private label patterns • Unusual & vintage buttons • Vintage kimono & haori • Handmade one-of-a-kind scarves
30% OFF
ALL SILKS, LINENS, & RAYONS August 19–31, 2011
2802 Juan St., #15 Old Town San Diego, CA 92110 (619) 295-2802 – Open Tue. to Sat. 10:30 am to 5:00 pm
www.thespiritofcloth.com –
mail@thespiritofcloth.com
The Pool
Service & Repair people you keep.
TOM RIVES Cont. Lic# 445392
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