Updated 2008-11-19 19:39:37 ID=193:3

© 2008 The Romantic Table
©2008 The Romantic Table Winter produce and greens are now becoming plentiful in the Farmers Market. 2008-11-19 17:35:27:78
©2008 The Romantic Table

Winter produce and greens are now becoming plentiful in the Farmers Market.

Farmers Market Report November 15, 2008


Winter is approaching bringing with it the season of winter greens, pomegranates and persimmons.

We got to Farmers Market a little later than usual, and the park was really hopping with activity by many shoppers.

First off we stopped at our vendor-friend Debbie Paver at Charter Oak Style Meats to tell her how our Osso Bucco ( based on her lamb shanks) came out. -Quite a success! We will be featuring them next month. They were so good, in fact, we're thinking of having them again for a special Christmas dinner party that we might have this year. She told us that she'd be willing to do some custom cuts for us! Oh how nice! And what a service! You can contact her at (805) 434-1577 for your Holiday requests.

©2008 The Romantic Table,
©2008 The Romantic Table

"Farmers Market Ambassador" Chef Greg Wangard (from the Cliffs' Marisol restaurant) shows off this weeks market buys.
We said hello to "Farmers Market Ambassador" Chef Greg Wangard (from the Cliffs' Marisol restaurant) as he was finishing off his market buys. Chef Greg is especially informative and enthusiastic about buying and cooking with fresh produce from Farmers Markets. He is a walking encyclopedia of recipes and uses for what some might think are very mundane vegetables and fruit. Check his restaurant for some very innovative menu entrees using local produce

Next we went down to the See Canyon Apples booth. The booth was quite busy! On Chef Greg Wangard's recommendation, we bought some luscious-looking and tasting Fuji apples that will get us through the week.

Next up we stopped at Bautista Farms booth from Nipomo. There, amongst all sorts of early-winter vegetables were some beautiful golden beets. At two dollars a big bunch, we bought two bunches and had enough for a really nice vegetarian pasta for two (with the beet greens) and several nights of roasted beets to top off our spinach salads.

Just down from Bautista's we passed Rocking Chair Farm booth from Fresno. They had some grapes that look and taste just like purple Concord grapes, but they're seedless. It's always nice to have a few grapes in the house, and after tasting their sweetness, bought a bunch and continued on.

Next up we had to check our vendor-friend, Ralph Johnson to see what winter greens he has now and what he's expecting. He already had some smooth dandelions greens, endive and chicory. We bought some of his "Purple Haze Carrots." They are actually a deep shade of purple. Normally all are sold to Chef Greg, but Ralph had an extra bunch that we snapped up. We can't wait to cook them and taste them sometime this week. Ralph told us that he has hothouses that help him get his produce through the winter. He's expecting several kinds of chicory, dandelions, endive, Swiss chard and radicchio. We have some unusual winter greens salad recipes that we're looking forward to showcasing later this winter. It's nice to know our options!

On our way back to the car, we went past Rick Cody's (from Hanford) booth. He had some nice-looking "Fuyu" persimmons. They're to be eaten like an apple. With their bight orange color, they'd look especially nice and colorful to top off one of our winter walnut and arugula salads. We bought a few to try.

All in all, it was a good morning. Hope that your market buys are all good ones too!




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A tip from Sue!

No cheese on seafood please!

When serving an Italian seafood dish, unless the recipe specifically calls for cheese, grated Parmesan cheese on top is not a good idea!

The pungent taste of Parmesan is usually too strong for the delicate fish flavors.