Yerena Farms

Location: Royal Oaks, CA

http://www.homecook.me/Yerenafarms or http://cuesa.org/farm/yerena-farms

Yerena Farms covers 22 acres in Royal Oaks, CA, about 100 miles from downtown San Francisco. A family operation, Yerena is run by brothers Apolinar and Gilberto Yerena, along with six full-time employees and help from their sister, Berta, and other brother, Guillermo. Presently, 10 of their acres are certified organic by Monterey County, with the remaining 12 in transition.

Yerena Farms grows squash blossoms, squash, jacon, raspberries, strawberries, tayberries, and blackberries.

Mercado Kitchen: Valentina’s Veggie Medley

We often think that the Winter months bring us a lack of variety in the kitchen. How do we make our meals fun and interesting and into something delectable we want to eat? The answer is simple. Vegetables. California’s bounty is incomparable and not to be taken for granted. From a variety of greens to colorful root vegetables, we still have a lot of produce options before spring rolls around. Don’t get discouraged. Focus on finding amazing fresh ingredients (found at …

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 …