Updated 2008-12-29 21:58:31 ID=242:3

© 2008 The Romantic Table
©2008 The Romantic Table, It was only 28 degrees at Templeton Farmers Market 2008-12-29 21:37:34:98
©2008 The Romantic Table

It was only 28 degrees at Templeton Farmers Market

Farmers Market Report, December 27, 2008


Leaving our house when it was only 28 degrees, we were amazed that still at this cold temperature, fifty percent of the vendors showed up to market their goods and we found a new find: Pistachios!

Boy! Did we ever bundle-up for this week's Farmers Market in Templeton. The thermometer was barely above 28 degrees when we arrived at the Templeton Park. Needless to say, there were plenty of good parking spaces available.

First off we checked in with Gary Billington of Sunrise Desert Tropical from San Luis Obispo. We wanted some more of his delicious dates. They're the perfect finish to a lunch with coffee. Just enough sweetness to charge-up our energy level to get through the rest of the day. We bought a pound of each of our favorites and continued on.

©2008 The Romantic Table, Donna Olsen, co-owner of NPO Organic Pistachios, gives samples to Susan. 2008-12-29 21:44:27:99
©2008 The Romantic Table

Donna Olsen, co-owner of NPO Organic Pistachios, give samples to Susan.
Next to Gary's booth, was a booth we hadn't noticed before: A booth that carried organic pistachios. Samples were available and we tried a couple. "These are fresh!," I exclaimed. Inquiring what the name of the farm was, we found out it was NPO Organic Pistachios. We learned that not only are these pistachios organic, but also that this farm, and the farm owners are just across the way from where we live and have lived there as long as we have; over twenty-five years! The owners of the pistachio farm are two retired nurses that only do Farmer's Markets in Paso Robles and Templeton, and only from December (just after harvest) until they run out of nuts. They harvest, roast and shell their pistachios themselves and the pistachios are available in shelled, unshelled, raw, salted (with sea salt) and unsalted.

Donna Olsen is a co-owner and she was doing the selling today. At eleven dollars for two pounds of pistachios, that's pretty reasonable for such well cared-for organics! And to know that they're produced locally, you know it's got to be healthier than mass-marketed ones that are warehoused. We purchased a two-pound bag and went on.

Down farther at the Dragon Spring Farm booth, we bought a few more Fuyu persimmons for our salads and continued on. Checking in at the Olde Port Fisheries booth, they had many things that we'd love to use in recipes, but we knew our menus were already set for the week with Christmas left-overs and more company coming to town this weekend, so we resisted "having too big of eyes for our stomachs" and went on.

By now, the temperature was up to thirty-three degrees but all we could think about was a good cup of coffee, so we decided to call it a morning and head home.

Happy New Year! See you next week!




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A tip from Sue!

Make your salt and pepper your "right -hand" aid

An easy tool to have handy at all times in your kitchen is your customized combined salt and pepper shaker. Buy a clear plastic shaker with a handle on it. Make yourself a "customized salt and pepper combo or "house blend." Ours is three parts ground pepper to one part salt. Having one of these handy really cuts the prep time down when doing breading and preliminary cooking!