Paso Robles: What's Fresh at Farmer's Market?

by Farmer Joe Thomas

There are so many great benefits to buying from our local Farmer’s Markets.  The taste and nutritional benefits of buying local is beyond comparison.  Living in California affords us the opportunity to eat fresh and local year-round.  Being in the Paso Robles area allows us access to two of the best Farmer’s Markets around: Templeton and Paso Robles.  On our farm, the customer receives the produce on the exact day it was picked.  Most of our local farmers ascribe to that same philosophy.  With that being said, you don’t have to go out of your way to give yourself (and your family) the very best.   

   Paso Robles Farmer’s Market at 11th & Spring St., City Park (Tuesdays from 3-6pm) 

   Templeton Farmer’s Market at City Park on 6th & Crocker Street (Saturdays from 9am-12:30pm)

What's Fresh right now?  Here are just a few of the items that caught my eye at our local markets:

Batista Farms
Sugar Snap Peas
Spring Peas (more pea varieties coming soon)
Red and Golden Beets
Fennel
Bloomesdale Spinach

Dragon Springs Farm
Avocados: Fuerte, Surprise, Bacon (see recipe below)
Grapefruit
Squash

Big John’s (Perez Family)
Multi-Colored Carrots
Cauliflower: White, Purple and Orange
Leeks

Hayashi Farms
Brussel Sprouts
Strawberries
Black Kale
Napa Cabbage
Endive

Maria Galve
Cara Cara Oranges
Ginger
Radishes, Watermeon, Daikon, Globe
Asian Greens, Bok Choy, Gai Lan

Rockey Canyon
Eggs (the best!)
Squash
Sweet Potato

There happens to be a chef named "Cerciello" from Farmstand in LA who serves the following dip (Avocado Hummus) in a shallow dish with rustic bakery flatbread.  My advice to you: whip up a batch using the fresh produce from our local markets.  While you are at the market shopping for ingredients, tell 'em "Joe sent you". 

Avocado Hummus:

Garlic Confit (4 cloves peeled garlic and ½ cup olive oil- add garlic & oil to a small pot and simmer gently until tender).
Juice of 2 lemons, separated (Dos Pasos Farm)
2 tbsps Dijon mustard
2 cups drained chickpeas
6 tbsps tahini
1 1/2 cup olive oil (Olivos de la Loma)
1/2 cup ice
3 ripe avocados (Dragon Springs Farm)
Salt to taste
Pomegranate seeds (Thomas Hill Farms)

MAIN RECIPE
Place confit, mustard and juice of 1 lemon in processor.
Season with salt and pulse until smooth. Add chickpeas and puree, drizzling in the tahini.
Add ice and 1 cup oil. Taste, then move to a bowl.
Without cleaning processor, add avocado and remaining lemon juice.
Puree, drizzling in remaining oil.

Joe’s Side Note: This is the tail end of the citrus season so enjoy it now!    

 

 

Joe Thomas is a farmer, artist and owner of Thomas Hill Organics and Farm in Paso Robles, CA. For more information please visit thomashillorganics.com or stop in and sample what fresh tastes like.