Updated 2008-09-20 18:18:46 ID=125:3

© 2008 The Romantic Table
©2008 The Romantic Table 2008-09-20 18:18:21:50
©2008 The Romantic Table

Selecting Anaheim Chiles at Templeton Farmer's Market

Templeton Farmers Market September 20, 2008


More of Fall's produce is showing up- tomatoes are at their lowest prices yet.

It was a cool foggy morning when we arrived at the Templeton Park just a few minutes past nine.

Off we went on our regular rounds. Our first stop was at Ben's Custom Meats, where I purchased some boneless pork chops for an upcoming dinner this next week. (The store-bought boneless chops that I've tried in the past are very dry. I'm hoping that these will be more moist.) Their price was very reasonable at $6.98 per pound and the chops were trimmed very nicely.

Next we stopped at Cody Farms peaches. They had both the summer variety peaches as well as the incoming Autumn varieties. I bought a few of each and journeyed on.

As we were going past Oak Hill Mushrooms booth, we noticed that they had a new product: Oak Hill Mushroom Herb Seasoning. It's bottled in an easy-to-use shaker bottle and is made from dried oyster mushrooms, seasonings, and garlic. It is Salt-free. The co-owner Leah Bailey had some samples of crackers spread with a cream cheese and seasoning mixed in. It had a very nice taste and could be used on many foods. What a simple way to add a nice flavor to a food and elevate it to another dimension! So I bought a bottle, priced at $ 5.00.

Just down from the mushroom booth, we walked past the Dos Pasos Ranch rom Cambria, which was up to its roof in pumpkins, gourds, and winter squash. I had to make a u-turn and visit that booth! I have some good recipes for pumpkin soup, pumpkin risotto, and pumpkin desserts that I haven't been able to make for a few years because of no source for sweet cooking pumpkins. Perhaps they'll have some. They will be having them, but the best cooking pumpkin is a"Buttercup" and is not usually ripe until mid-October. So now I know -and you do too.

On we went. The prices of tomatoes have come down a lot. The run from $1.50 to $2.00 per pound tops. Farther down the way we saw one of our regulars "Le Forts Custom Produce". They had their nice basil as well as eggplants, squash, carrots and other root vegetables. Carol LaFort told me that this is probably their last week or so for Basil, the crop has pretty much run its course. I'll miss that!

Just down from LaFort's was Big John's booth. He had the nice bi-colored mixture of Swiss chard. The last time I bought it, it turned out to be a delicious pasta. With all the food that I've been having this past week for my company, I need to "purge." I've been craving the Swiss chard pasta so I bought some for tonight's meal.

Just down fro there was Rocky Canyon Produce and Meat. I inquired if they carried bone-in pork chops. I learned that all their meat has bones-in. Perhaps these pork chops might be like the ones I remember from long ago. I bought two, crossed my fingers and went on. (If these "work" this would be the perfect accompaniment for my Stuffed Peppers Santa Cruz-style!) We don't eat pork that often, but when we do, we want it flavorful!

Now that I have two types of pork chops, I had better not forget the Anaheim peppers! Down farther we saw a booth with lots of nice produce. The booth is Ralph Johnson from San Luis Obispo-Los Osos. This is a "new" booth to us. He had gorgeous Anaheim peppers, field-grown tomatoes, all different types of hot peppers, greens, lavender, and eggplant. I bought some peppers and tomatoes and we were on our way!

In just over a half hour, I had stocked up with enough produce and meat for several meals for the two of us. I was pleased with my "finds!" --I hope that your "finds' are just as good!




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A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.