One-stop Shop at the Foothill Farmers Market
‘Tis the season for fresh greens, organic fruits, handcrafted arts and one-of-a-kind vendors offering goods youd otherwise have to travel far and away to get. Think green and healthy as you make your way to the Foothill Farmers Market this summer at several locations each week from North Tahoe to Truckee creating plenty of opportunities to do your one-stop shopping.We browsed the Tahoe City Farmers Market (opened last week) to find recipe ideas for readers for one stop shopping. Spend just a short time at the Farmers Market and walk away with dinner or some delicious snacks. Have your pick from fresh greens, fruits and bread, wild fish and even juice and cocktail mixes to complete an entire meal. If you are buying for a single meal or dont have the time to make dinner the same night, dont worry because you are buying the freshest produce you can buy in Tahoe and there are many products you can store in the freezer for a later time.
For a little authentic flavor head to East andamp; West Gourmet Afghan for dozens of ideas for a quick snack or an entire meal.Pick up a package of Bolani; a flat bread filled with either spinach, potato or pumpkin and baked in the oven. The potato Bolani is a bit heavier and the spinach is the most natural. Pair the Bolani with a sweet jalapeno pepper jelly (last forever without refrigeration) and some handmade yogurt and a cilantro Pesto sauce (both last up to 4-weeks frozen). Rip the Bolani apart and simply spread the sauces on top and voil!, you have a traditional Afghan snack. This snack is what you would find being sold in carts on the streets of Afghanistan, but you can create your own in seconds.
Head over and pick up fresh sea food for some protein. Choose from a variety of fish, scallops and prawns. All the sea food is caught wild out of the Pacific Ocean and brought frozen to Tahoe. It is barbecue season so throw some salt, pepper and a little lemon juice (find the lemons at the market) on the fish and pair it with some fresh veggies and you have yourself a meal.Some venders carry Organic Virgin Olive Oil, garlic and onions or fresh herbs to add seasoning to the colorful array of vegetables. Carrots, beets, tomatoes, cabbage, asparagus, leeks and lettuce plenty of vitamins and nutrients in one bundle.
There are a few vendors that carry homemade fresh loafs of bread, breadsticks, rolls, cornbread and baguettes to get your carbohydrate fix. Some breads contain herbs for some flavor or choose from a traditional sourdough or French bread. Create a grilled-cheese sandwich filled with veggies and make homemade potato fries for a side.
Shake it up with an organic cocktail mix from Sierra Valley Farms. Choose from a Bloody Mary, Margarita Mix, Pomegranate-Cranberry Juice (this one sells out fast!) and Mai Thai Mix. Hopefully you have some vodka or tequila stashed on your shelf at home to add to these mixes. The beverages can also be made into breakfast juices and enjoyed without alcohol.There are also venders that carry freshly squeezed apple juice. Chug down an individual sized bottle or pick up a gallon to take home and enjoy over time. The sweet, natural juice goes down easy on a hot day.
For dessert pick up an Apple Tart, muffin, chocolate covered chocolate cake or a bag of cookies. You may not have the time to make homemade bread and sweets every week, so enjoy homemade goodness made from professionals. Umm Umm good.
To add a little ambiance buy a bouquet of flowers to brighten up any room. There are many varieties of flowers, different size arrangements or even single stem sunflowers (that last for about 8 days on average).
TuesdaysTruckee River Regional Park10500 Brockway Road (off Hwy. 267)June 10 through Sept. 308 a.m. to 1 p.m.Kings BeachHwy. 28 at Bear StreetJune 10 through Aug. 269 a.m. to 1 p.m.ThursdaysTahoe CityCommons Beach on North Lake Blvd.Open now through Oct. 168 a.m. to 1 p.m.SaturdaysHomewood Mountain Ski Resort5145 Westlake Blvd. on Hwy. 89June 21 through Aug. 308 a.m. to 1 p.m.
Starting from the very idea that biking is simply cool (for both you and the planet), Shelley Purcell of Tahoe City wanted to encourage community members to hop on two wheels and find a reason to run errands, bike to work, or pick up your fresh farmers market strawberries without getting into a car.Pedal There Thursdays is part of a movement to encourage North Tahoe and Truckee communities to bike to places they might normally drive to every Thursday through early October.Biking when its possible every Thursday changes the culture of getting around these towns, says Nikki Streegan of North Tahoe and Truckees Think Local First Program. Pedal There Thursdays is a great reminder to make an incremental change every week this summer.Signing up for Pedal There Thursdays means riders are eligible for raffle prizes in addition to the great incentives offered by local businesses. Sign-ups will be taking place at the Tahoe City Farmers Market and riders can get more information at local bike and sports shops participating in Pedal There Thursdays.For more information and to sign up, contact Nikki Streegan at firstname.lastname@example.org or (530) 582-4800.
To help with the idea of a one stop shop, we compiled a few recipes to keep in mind when shopping at the Farmers Market. Just talking with the vendors you will come out with plenty of ideas to create easy to make dishes.Basic ingredients are olive oil, garlic/onion and some herbs. A simple dish can be created using any vegetable or fruit at the market.Roasted Beets andSauteed Beat GreensIngredients:1 bunch beets with greens1/4 cup olive oil2 tablespoons chopped onion2 cloves garlic, mincedsalt and pepper to tasteDirections:Prep time: 10 minCook time: 1 hourServes four Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.Roasted Asparaguswith Balsamic VinegarIngredients:1 pound fresh asparagus, trimmed and peeled1 1/2 teaspoons olive oil1 tablespoon balsamic vinegarsalt and pepper to tasteDirections:Preheat oven to 500F. In a large shallow baking pan toss asparagus with oil and salt and pepper until coated. Roast asparagus, shaking pan every 3-4 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.Basil PestoIngredients:Place in food processor and process to uniform, creamy consistency:2 cups tightly packed fresh basil leaves, washed and patted dry1/4 cup extra virgin olive oil3 Tbs. pine nuts, pan-toasted if desired (walnuts or pecans may be substituted)2 garlic cloves(If desired mixture may be frozen for future use in ice cube trays.)Directions:Right before serving, transfer mixture to bowl and add:1/2 cup freshly grated parmigiano cheese2 Tbs. freshly grated Romano cheese2 Tbs. hot water in which pasta has been cookedSalt and pepper to taste Mix together by hand. Use with 1 1andamp;#8260;2 pounds pasta, or in omelets, on pizza or as a sandwich spread.Teriyaki Marinade (for any meat)Ingredients:1andamp;#8260;4 cup soy sauce (not at the market)1andamp;#8260;4 cup vinegar3 Tbs. honey1 1andamp;#8260;2 tsp. each garlic1 green onion, finely choppedDirections:Makes 4-5 servings. Mix together soy sauce, honey and vinegar. Blend in garlic and ginger. Add chopped green onions. Place meat in shallow pan and pour over the marinade. Let stand 4 hours or longer (the longer the better). Barbecue over glowing coals about 5 minutes on each side for medium rare. Slice thin on the diagonal to serve. If you broil in oven, allow 4-5 minutes on each side for medium rare.
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