Updated 2008-08-16 20:51:49 ID=49:3

© 2008 The Romantic Table

Templeton Farmers Market Report July 26, 2008


Lots of the best- tasting stone fruit ever!

Today we arrived a little later than usual and we found the market really hopping with shoppers.

Last week we had gotten some white as well as golden peaches, and they were really great so I was determined to get some more. I could almost smell their wonderful aroma as we entered the Templeton park's perimeter.

I went first to Cody Farms' booth, with it's cut fruit samples -they were intoxicating wonderful! All their fruit was absolutely delicious and at their peak! I bought some nectarines, peaches and apricots. I would have gotten more but since the fruit was so ripe, I hated to chance it getting too much and having them spoil.

Cody farms is located in Hanford, and Mr. Cody said he not only sells at the Templeton market, but also Morro Bay's as well as San Luis Obispo's, and Arroyo Grande's! If you're near any of those markets, his stone fruit alone are worth the trip!

There were two other farm vendors with peaches and plums that are from the same area of California so I assume their fruit is just as good.

I bought some more figs today as well, but learned that this is the last of them. The season is over for figs, to my disappointment. We enjoyed them while they lasted!

At Family Green Farm's booth, we found some beautiful baby artichokes that we plan to use in an appetizer.

At Rocky Canyon Produce 's booth from Atascadero, we found an unusual type of Eggplant. We learned the variety was "Black Beauty". We bought a nice-sized one and plan to grill it and use as a side dish. We're looking forward to seeing the difference between it and the regular-grown type.

At Bautista Farms, we were happy to see that they're starting to have field-grown tomatoes at a dollar-fifty a pound. --The way we use tomatoes, that's something to cheer about! I bought several tomatoes because I know I'll use them with company coming this next week.

All in all, it was a good trip, and the peaches alone were well worth the trip! If you have a chance, stop by at the next Farmers Market near you! You won't be sorry!




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A tip from Sue!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.