Updated 2010-03-22 17:46:21 ID=594:3

© 2010 The Romantic Table
©2010 The Romantic Table, Bautista Farm golden beets 2010-03-22 17:43:54:251
©2010 The Romantic Table

At the Bautista Farm booth, with all their glorious greens that they grow, we bought some great-looking golden beets which we haven't had for several months.

Farmers Market Report March 20, 2010


A cool clear Spring morning brings out shoppers for Templeton's Farmers Market where we get a heads-up on what's going to be coming in new to the market.

We arrived at the Templeton Farmers Market eager to find out what was fresh in the market.

We went first to the Olde Port Fisheries booth where Chris, their salesman, had our requested order of King Salmon waiting for us. Umm-m! They have the best King Salmon!-What a medley of scrumptious flavors! With the warm weather in our late afternoons, this will make a scrumptious dinner main course that can be cooked on the grill.

Just down from there we walked on and saw that a lot of our vendor friends were busy with orders. --A lot of people making inquiries for their Easter meal preparations. Debbie Payer, of Charter Oak Style booth ( the "lamb lady,") had several people waiting to place their order.

Next, we saw our vendor friends at the "Rick Cody Farms" booth from Hanford, CA. We asked owner Rick Cody when he expected his stone fruit to start coming into harvest. He told us by May 5th or so he should have his apricots and cherries ready for harvest. He'll have both crops for sale until July.

Our favorite-his white peaches- should be coming to market by May 15th. He told us his crops come in at least three weeks earlier than here on the Central Coast. I can almost taste those white peaches! Worth a special trip to this Templeton Farmers Market to buy some! (Of course they also do the Tuesday Farmers Market in Paso Robles, as well as the Wednesday one in Atascadero.) If you'd like to give Ricky Cody a call to find out just what's in season, his phone number is (559) 816-8269.

We walked on and stopped at Mike Broadhurst's Dragon Spring Farm booth. He had his fresh Zutano, Ettinger and Fuerte Avocados. These are the green avocados that stay green even after they're ripe. Mike sells these beauties for one dollar a piece. All these varieties are grown organically.

His Haas avocados (the ones that are green that turn black when they're ripe) will be coming into harvest by June 1st. With the abundant rain this year, Mike is really looking forward to a good harvest of his organically grown blueberries by mid-late April.---We are too!

We continued on and walked on to see what else looked really good. At the Bautista Farm booth, besides all their glorious greens that they grow, we spied some great-looking golden beets which we haven't had for several months. We bought two bunches to roast the beets and cook their greens in Golden Beets with Pappardelle Pasta some time this week. The Bautista Farm booth also had some nice-looking anise which we bought to use in some of our salads and recipes.

Continuing on, we saw several booths with ripe strawberries, fresh asparagus and lots of root vegetables. Stopping at Gary Billington's Sunrise Desert Tropical booth we bought some dates. Gary carries at least eight different varieties of dates-all delicious. We personally like the dates for our lunch desserts--and they're also great for snacks! Gary also is a grower of gorgeous desert cactus and ornamental horticulture which he also sells at his booth. Any of these would make a really nice "bread and butter" gift for a host or hostess.

By this time, we had seen just about everything and decided to call it a morning and head home though we still a few stops more planned on our route home. The sun was now poking its head out and we could see that it was going to be another nice warm day.

Hope your shopping excursions go as well. Hope to see you next time!




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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.