Farmers Market Finds: A Few Basics

I am participating in San Francisco’s very first food hackathon this entire weekend. Thus, no trip to the farmers market for me. I will have to stock up my fridge with fresh produce tomorrow. I will leave you with a few snaps of veggies and fruits I always keep stocked. Happy Sunday!

Tatsoi- is a cross between broccoli and spinach. Tastes amazing steamed and sprinkled with salt and pepper.

I always keep mixed cooking greens on hand. They are versatile and make great main and side dishes.

Kale- need I say more!

Lemons brighten up any dish and are handy to keep around. I also drink warm water with a squeeze of lemon every morning to get my system going.

Which vegetables do you normally keep around?



Farmer’s Market Find: Full Blown Autumn and Pummelos

Follow me on Twitter or Facebook.

The air cool and crisp, the streets quiet from the raucous night before, and the faint smell of pumpkin pie being baked somewhere… It really was a good day to take a brisk walk over to the Farmer’s Market.

Buddha's Hand, can be used to make Limoncello- Hamada's Farm

Meyer Lemons make their first apparence! They are wonderful in a array of dishes, especially their zest.-Hamada's Farm

Isn't this just the cutest, funniest looking persimmon?- Ken's Top Notch Produce

Heirloom Sun-dried tomatoes from Serendipity Farms, my absolute favorite! You know I filled up my brown bag!

Sweet carrots, I will turn you into a delicious soup!- Happy Boy Farms

Raw olives- California Olive Oil


Fresh pastas from Santa Cruz Pasta Factory.

Can you guess how much this pumpkin weighs?

Persimmons, pomegranites, and a new discovery!

Pomelo or Pummelos look like a green grapefruit but are sweet in taste. However, the white skin is very bitter, so peel it off before eating the juicy, sweet fruit.

Happy Halloween


Farmer Market Purchases:
-Baby spinach, carrots, heirloom and Peach Boy tomatoes, Carnival squash, Ambercup squash, Cipolline onions (Happy Boy Farms),
-Gala apples (Billy Bob’s Organic)
-Pummelo or Pomelo (Rhode’s Family Farm)
-Lemon and dried, cured olives (California Olive Oil),
-Lacinato kale,  heirloom sun-dried tomatoes, Red Kuri squash (Serendipity Farms)
-Variety of red, green, and purple bell peppers (Rio de Parros Organics
-Fresh, Italian herb pappardelle (Santa Cruz Pasta Factory)
-Lingcod Fish
-Fresh cut flowers

Weekly Dinner Menu:

Sunday- Linkcod Fish (watercress pesto), Fresh Herb Pasta (spinach, sundried tomatoes, summer squash), and homemade pumpkin bread

Monday- Quinoa (butternut squash, lemon, herbs), Salad (olives, tomatoes, romaine lettuce, watercress),

Tuesday- Saturdays left over chicken curry and buckwheat rotis (for Satish), leftover herb pasta, lentils, sauteed veggies

Wednesday- Left over quinoa, herb potato slices, simple roasted acorn squash

Thursday-  Lemon-Kale Salad, lentils and squash, carrot soup

Friday- Dinner at my parents’ for Diwali; lots of childhood favorites

Saturday- Dining Out

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.