Have a sweet tooth but want to fulfill the craving with something healthy, kosher, and organic? Stop by the Palmero Date Shop stall this Thursday to pick up some tasty and succulent dates! Ronald will guide you through his wide variety of dates for any sweet or savory craving. His Jumbo Medjool dates are the best for snacking, as they embody the true unique flavor of perfectly ripe Medjool dates from Bard Valley California. Also highly recommended are his unique, dainty, and incredibly sweet Khadrawy dates that melt in the mouth — a delectable treat! This week Palmero Date Shop will be introducing new Varietal Date Paste balls that are great for making Vegan Date Shakes, as featured in the recipe below.
Palmero Date Shop is no ordinary date vendor. They provide traceability for all of their five varieties of dates produced on a small farm in Bard, California; 100% Organic, Kosher. They follow strict food safety procedures to ensure that their smooth pillows of natural sugar are dispersed responsibly and ethically to a wide range of communities in the San Francisco Bay Area and New York City. Not only do Palmero Dates track and document every batch of their mouthwatering dates, they work hard to educate the public about the unique date growing region in Bard, California. One of their goals is to create a larger demand for varietal dates so growers will be encouraged to plant new date palm cultivars and ultimately expand the selection of dates for farmers market consumers in the future.
For this weeks recipe, Ronald recommends their new Varietal Date Paste pack for a healthy, sweet, protein-packed Palmero Date Shake. To add to this tasty smoothie, stop by the Winters Fruit Tree stall to pick up some Raw Nonpareil Almonds! Check out the full recipe after the jump!
Stop by the Far West Fungi stall at the market to explore an amazing array of organic mushrooms. They are happy to share recipe ideas and give advice for how to use their more exotic mushroom varieties. For this week’s mushroom quiche, they recommended creamy, buttery king trumpets and firm, crunchy maitakes. To round out the mushroom flavor, we also tossed in some earthy crimini mushrooms.
The mushrooms in this quiche are complemented by mild, creamy Broncha cheese from Achadinha Cheese Company, made in Petaluma from a cow and goat milk blend. And don’t forget to pick up more ingredients for this recipe at the market, including eggs from Great Valley Poultry and shallots and herbs from Blue House Farm or Happy Boy Farms.
Quiche is very versatile – serve it for dinner with a simple green salad, include it in a brunch menu, or have a slice as an afternoon snack. The full recipe is after the jump. Enjoy!
The market is a great place to stock up on organic greens! Grab a variety of healthy greens, from kale and chard to collards and dandelion greens, available by the bunch from Blue House Farm and Happy Boy Farms. And at 3 bunches for $5, it’s a great deal! These farms also frequently sell spinach, lettuces, and beets, which usually contain free greens as an added bonus!
Wondering what to do with all those greens? Here is a simple recipe for a creamy, tasty soup that can be made with any combo of greens you have on hand. This is a great way to make use of any leafy goodies, even if they’re approaching the end of their freshness. Made here with kale and mixed lettuces, you could substitute with one or more bunches of your choice.
Full recipe found after the jump!
Impress your family and guests this holiday season with freshly baked scones for breakfast! Studded with Fuyu persimmons available into early December from Twin Girls Farm and K&J Orchards, these delicious scones are sure to please.
It can be notoriously difficult to incorporate fresh fruit into scones without the fruit streaking and turning to mush. That’s why you most often see scones with dried fruit. But nothing beats fresh, seasonal fruit in baked goods. This recipe from America’s Test Kitchen has great tips to make adding fresh fruit to your scones a success. The squat Fuyu persimmons are a great choice because they are quite firm when ripe and ready to enjoy, making them easier to incorporate in the scone batter without breaking down. This recipe also has some great make ahead tips so you don’t have to get up at the crack of dawn to have freshly baked scones in the morning.
The full recipe is after the jump. Happy baking!