Microgreens
A Nutritional Powerhouse

Microgreens are seedlings of various herbs and vegetables that are harvested without roots just 7 to 14 days after germination. Recent research studies showed that microgreens are four to 40-fold more concentrated with nutrients than their mature counterparts. Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet amaranth, and green daikon radish microgreens.

Artisan Yogurt
Sheep milk yogurt by Garden Variety Cheese

Garden Variety Cheese is a small farmstead cheese business based out of Monterey County on 40 acre Monkeyflower Ranch. Made in small batches with fresh milk from their flock of pasture-raised sheep, their sheep milk yogurt is extra thick and luscious with a pleasant tang. It’s delicious for breakfast mixed with fruit and granola, or added to a smoothie.

California Citrus
Winter is Citrus Time in California!

Midwinter is peak time for California citrus fruits and when they are at their juiciest and sweetest. You'll find a large selection of lemons, kumquats, grapefruit, clementines and several varieties of oranges at the farmers markets through spring. One of our favorites is the Meyer lemon with its distinctive floral, slightly sweet taste highly aromatic peel.

The Versatile Mushroom
Earthy Hidden Treasures

Raw, grilled, sautéed, stuffed, braised, stir-fried, breaded, or roasted — mushrooms are a surprisingly versatile ingredient! Fresh mushrooms add dimension, texture and flavor to dishes as well as provide important nutrients including selenium, potassium, riboflavin, niacin, and Vitamin D. The Monterey Bay is ideal for mushroom production and is the second largest producer of cultivated mushrooms in the US.

Edible Paradise :: Seasonal Cooking

MBCFM Recipes

From Our Markets to Your Table

Edible Paradise celebrates the year-round abundance of the highest quality, freshest food grown on the Central Coast by our family farmers at the Monterey Bay Certified Farmers Markets. If you enjoy preparing and eating locally grown food, this blog is for you!

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Easy Spring Brunch at Home

Easy Weekend Brunch

Easy Weekend Brunch

Whether you’re planning a holiday brunch for the family or having a few friends over for a leisurely Sunday get together, hosting a brunch is very easy. Most of the prep can be done ahead of time, which means you can enjoy the party too!

A brunch menu generally includes a selection of both savory and sweet foods which can be served buffet style. Main dishes such as overnight French toast, quiche, stratas or frittatas are easy to assemble and bake before guests arrive. Add fresh fruit, a variety of breakfast sausages or ham, and some freshly baked muffins and you have a welcoming spread. Continue Reading →

The Sublime Avocado

The Sublime Avocado

The Sublime Avocado

As Californians, we have so many things to be thankful for when it comes to fresh food. Avocados are certainly one of those things, and at our farmers market, we have three vendors supplying us with these sublime fruits. Given that California produces 95% of the avocados in the USA, this is not surprising. The Haas avocado is the most widely grown, as it is worldwide. Overall, the Haas accounts for 80% of avocados grown. At one time, there were about 100 varieties grown in California, with the majority of them in the Santa Barbara/Ventura area and further south. Things like ease of growing and shipping account for the diminishing numbers, but also some of the older varieties have been eclipsed because their flavor is simply not as tasty as the Haas, Bacon, Fuerte, Gwen, and Reed varieties seen most commonly. Continue Reading →

Meyer Lemon — The Darling of Farmers Markets

California Meyer Lemons

California Meyer Lemons

The Meyer lemon and I have an odd history that began at a party in San Jose in the early 80s. I was offered a choice between lemon or lime with my sparkling water — and I chose lemon. However, one sip later, I was confused — that was not a lemon in my drink! I returned the drink to the bartender and asked for a lemon. The bartender explained to me that the yellow skinned citrus quarters sitting in the condiment bowl were MEYER lemons, like that would explain everything. I was expecting a real lemon, not some impostor posing as a lemon. I settled for a lime instead, hoping it would be a genuine lime with a flavor I would recognize. Continue Reading →

Pomegranate — The Original Forbidden Fruit

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Pomegranate – The Original Forbidden Fruit

The name “pomegranate” derives from Latin pomum (‘apple’) and granatus (‘seeded’). Jewish scholars believe that the pomegranate was the original “forbidden fruit” of the Garden of Eden. The pomegranate has been a prominent symbol in many religions and cultures since Biblical times, when Moses promised his followers that they would find the fruit in the Promised Land, to the 18th century, when Spanish sailors introduced it to the southern United States. Cultivated since ancient times, the pomegranate is native to the region from Iran to northern India. The pomegranate is now cultivated widely in California and Arizona for juice production.

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Pears – Sweet Pleasures of Autumn

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The Extraordinary Pear

Pears are one of the world’s most alluring fruits with its voluptuous contour and buttery textured flesh. A perfectly ripe, luscious pear is without peer as a sweet pleasure of autumn. This ancient fruit captured the praise of the well-known Greek poet, Homer (8th century B.C.), who referred to pears as a “gift of the gods.” The Romans developed over 50 varieties of pears and introduced the cultivated pear to Europe. The California Bartlett is an ancestor of a pear originating in Berkshire, England from the 17th century. California grown pears include Bartlett, Bosc, Sekel, Comice, Starkrimson (red pears), D’Anjou, Forelle, Packhams, Taylor’s Gold,  and Warrens.

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