Blue House Farm

Location: Pescadero, CA

http://bluehouseorganicfarm.com/

Blue House Farm is a certified organic farm situated at the end of a small, coastal agricultural valley in Pescadero, California. They are nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie and nearby wild ocean beaches.

Blue House Farm grows an incredible diversity of certified organic vegetables, fruits and cut flowers.

Mercado Kitchen: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies by Anna of Three Babes Bakeshop   For the pumpkin puree: 1 small sugar pumpkin, or other culinary pumpkin from Blue House Farm Heat the oven to 350ºF. Remove the stem from the pumpkin, cut in half, and scrape out the insides. Lay the two sides cut-side down on a rimmed baking sheet or in a large baking dish, and add just enough water to the dish to submerge the pumpkin in about ¼-1/2 inch of …

Mercado Kitchen: Tortilla de Patatas (Spanish Omelette)

After last week’s gazpacho recipe, I thought I’d share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes. Locals eat it for breakfast, lunch or dinner and every self-respecting tapas bar has it in its repertoire. It’s incredibly easy to prepare with only 3 main ingredients: potatoes, eggs, and onion. You can eat it warm or cold, serve alongside some …

Mercado Kitchen: Traditional Gazpacho

Surprise! I have another tomato-based recipe for you! Gotta take advantage of the season while you can; am I right? Gazpacho is a cold soup made of raw fruits and vegetables originating from Spain. This recipe is very close to my heart because I got it from my wonderful Catalan host family when I traveled to Barcelona a few years ago. It’s a staple in Spain, so much so that I’ve spotted people drinking canned gazpacho on the subway many …

Mercado Kitchen: Bruschetta

I am admittedly a tomato fanatic and I can honestly say that there are very few things that I look forward to more about summer than ripe tomatoes. Every week I fill my basket with at least a couple pounds of beautifully colored, sweet, juicy tomatoes. But even so, they only last a few days in my household. I just can’t help myself. Today I’m going to share my go-to bruschetta recipe which is one of my favorite tomato recipes. If …