Is Summer is Finally Here?

Have you felt like we’ve had a really long winter this year? Have you noticed we’re in mid July and still seeing gloomy skies? Have you noticed our summer fruit has also been delayed? Well thank goodness it starting to feel more like summer time now.

Finally, our farmers are able to bring in more fruits and veggies to our markets. This winter they had to deal with lots of rain, flood, hail, snow and storms. Crops were ruined and everything was delayed 2-3 weeks, from planting to harvest, like a domino effect.

Despite these challenges, talking to our farmers today, they are saying positive things and they are happy to bring us their best and freshest fruits and veggies. We are starting to see a variety of stone fruit favorites like: watermelons, cantaloupes, potatoes, onions and peppers.

Shop your local farmers’ markets today to support these hard working farmers.

Figs

What is a fig? A fig is an edible fruit that comes from a species of a small tree called Ficus Carica tree,

which is part of the flowering plant family Moraceae. Figs are native to the Mediterranean and West

Asia, although they are now grown throughout the world. There are over 800 different varieties of fig

trees, and the fruit color varies from black to light green. The best-known varieties are Brown Turkey,

Brunswick, Celeste, Hardy Chicago, Petite Negra, Black Mission, Kadota, Tiger, Sierra, Calimyrna and

White Marseilles. California grown Black Mission figs are some of the sweetest with a molasses-caramel

and assertive figgy flavor. Figs can be eaten fresh or dried, BBQed, processed into jelly or jam, used in

rolls, biscuits, and other types of desserts. Figs are a good source of both calcium and potassium for

added health benefits. Fresh figs have a short season, so the best place to find them now is at your local

farmers’ market.

Yummy Plums

Plums are a sweet and yummy fruit to enjoy during the early summer months. Plums are a part of the stone fruit family. They are round in shape and can be many colors on the outside and the inside flesh. They can be a beautiful ruby-red, green, yellow, or pink color. There are many benefits to eating plums, for example: they are high in antioxidants, they may help lower your blood sugar, and may promote bone health. And if you didn’t know... Prunes are dried plums. In this dried form, they are also extremely healthy for you being high in fiber. I love eating them raw as a snack, but my favorite is making my mom’s plum cake recipe. It is easy to make, and you will love the delicious smell from your oven.

Throughout the Ventura Farmers’ Markets, you will find several farmers that carry many different varieties of plums throughout the summer season.

NANCY’S MOM PLUM CAKE:

Ingredients:

• 4 plums

• 1 1⁄2 cups of white flour

• 1 1⁄2 tsp of baking powder

• 1 tsp ground cinnamon

• 1⁄4 tsp of nutmeg

• 1⁄2 tsp salt

• 1 cup of butter

• 1 cup of sugar

• 1egg

• 1 tsp of vanilla

• 1⁄2 cup of milk

• 2 tsp additional sugar divided

Instructions:

1. Preheat oven to 350 degrees

2. Cut plums in half and slice into 1⁄4 pieces

3. Mix together in a bowl the flour, baking powder, cinnamon, nutmeg, and salt. (Set aside)

4. In a separate bowl, Soften the butter, and combine with 1 cup of sugar and mix with beaters

until well blended for a few minutes.

5. Add egg and vanilla until it is mixed into the butter mix

6. Add the flour mixture and milk to the butter mixture alternately until a thick batter is formed.

7. Spread into round baking bowl. Arrange the sliced plums around on top and sprinkle with the 2

tsp of sugar and bake for 60 minutes.

8. Remove from oven and let it cool. Enjoy!

Apricots

Stone fruit season is here! And Apricots are some of my favorites. The rich yellow to yellow orange ombre colors and small size, make it so cute to look at but definitely delicious enough to eat. Apricots are like peaches in their shape and roundness, except it has little or no hairiness on its skin when ripe. Apricots are tart, sweet like peaches with just a tiny punch of sour flavor. Unripe apricots are much more sour than ripe ones, so it is important to let them fully ripen before eating. There are many health benefits to apricots. They are high in antioxidants that help protect against inflammation and inflammatory illnesses, along with reducing the risk for obesity, diabetes, and heart disease. The best way to enjoy apricots are whole and unpeeled, as the skin boasts considerable amounts of fiber and even more nutrients. You can also use apricots in many other ways; bake, broil, BBQ, or sauté. You can also add them to a salad, a smoothie, or add them to your breakfast parfait or of course, anytime just to snack on.

My favorite way of eating apricots is broiled with fresh Ricotta and pistachios. Here is a quick little recipe I make for my kiddos to enjoy this delicious fruit during early summer months.

Ingredients:

• 1 tbsp sugar

• 4 apricots, halved and pitted

• 8 tsp of fresh ricotta cheese

• 2 tbsp of chopped pistachios

Directions

1. Preheat broiler. Place sugar on a plate. Dip cut side of apricots in sugar. Place it on a

baking sheet or dish. Apricots will be caramelized and juicy in 3 to 4 minutes.

2. Remove apricots from oven and let cool. Top with ricotta cheese and pistachios. Serve immediately.

Fish Ceviche

One of my favorite recipes to make is fresh fish ceviche. This easy recipe will leave you asking for more.

2 lbs. of fresh halibut, or albacore or any other white fish you choose

2 tsp. grated lemon peel

2 cups of freshly squeezed lemon juice

1 cup of finely chopped red onion

2 medium chopped tomatoes

2 medium peeled and chopped cucumbers

Handful of finely chopped cilantro

1 medium finely chopped jalapeño

Salt and pepper to taste

Slice fish at a 45 degree angle into paper- thin slices. Place in a bowl and stir in lemon juice and lemon peel. Cover and place in fridge for about 30-45 mins or until fish is fully cooked. Drain juice and add chopped onion, chopped tomatoes, chopped cucumbers, cilantro, jalapeño, salt and pepper. Serve with homemade tortilla chips or tostadas.

You can also top with avocado slices, sprouts and add Tapatio sauce for a kick. You can pick up fresh fish from Miguel, from Santa Barbara Channel Seafood Company. You can find him at our Downtown Ventura and Santa Clarita Farmers’ Markets.

Volatile Weather Changes For Our Farmers

One of the biggest challenges our farmers have to face today is increasingly volatile weather and more extreme events – like floods, hail storms, snow and droughts. These extreme weather events are very costly to our farmers because it causes delays in production and reduction of crop harvest.

Severe rain can lead to huge floods that wipe out farmers’ crops. Unpredictable frost or snow storms can damage crops, especially when it comes at unseasonable times farmers aren’t expecting. That means more weeds, pests and disease. Warmer temperatures can lead to more weeds and new pests that stick around longer. This means most or all crops are damaged and cannot be saved, depending on the situation. Not only does it damage the crops of this season but it can have long term damaging effects to future plantations. Swollen prices is what the consumer has to deal with when extreme weather events happens to these local farms. Which also disrupts food availability, reduce access to food, and huge affects of food quality too.

A few simple ways we can help support the farmers who put food on our table is by shopping at our local Farmers Market, eating at farm-to-table restaurants and shopping at our local grocer instead of chain supermarkets.

Best Reasons to Shop at the Farmers Market!

Do you ever wonder why it’s best to buy local grown produce from the farmers market? Rather than the big chain grocery stores? One, you don’t know when the fruits or veggies were picked. Two, when was it packaged and placed in the big truck? And three, how far did it travel and when was it put in the shelves at your local grocery store?

Sure, maybe convenience might be your reason. But chances are you will find a farmers market near you.

There are many reasons to shop for veggies, fruits, nuts, breads and more at your local farmers’ markets:

· One of the main reasons is to support your local farmers. You are not only supporting a dream but supporting small businesses that work really hard to bring these products to our table.

· Shopping local at the farmers markets helps family farms stay in business, and creates jobs. That helps out the community.

· The Ventura Certified Farmers Market is California Grown. The word “Certified” guarantees that all the fresh fruits, nuts, vegetables, eggs, honey, plants, and flowers for sale are grown and harvested in California. All the farm-raised fish, meat products, and poultry for sale here are California-grown too.

· Our local farmers are picking the fruits and veggies the day before the farmers’ markets. Local food taste better because it’s fresh.

· Local food helps the environment by reducing energy use, greenhouse gas emissions caused by long-distance food transport. Farms are local and bring you the freshest products closer to your home.

· Lastly, the farmers selling you their product will be able to answer any question you may have about their farm, when it was picked and placed in their truck and anything else you may want to learn about their process.

If you’ve never shopped at your local farmers’ market please make time and stop by. You will find more than just veggies and fruits. It is a fun, family experience you will love.

Avocado Bread

Following on our Avocado theme this Month, here is an easy recipe you may want to try.

Because this might just be the most delicious bread ever!

• 2 cups of sugar

• 3 eggs

• 2 2/3 cups of flour

• ¾ tsp all spice

• 1 ½ tsp baking soda

• ¾ cup buttermilk

• ½ cup dates, chopped

• ¾ cup shortening

• 1 ½ cups of avocado, mashed with a little lemon juice

• ¾ tsp cinnamon

• ¾ tsp salt

• ¾ cup seedless white raisins

Cream together Sugar and shortening. Add eggs and mashed avocado. Sift flour and spices.

Dissolve baking soda and buttermilk. Add alternately with dry ingredients. Stir fruits and nuts. Bake in two 9-inch loaf pans at 300 degrees for one hour or until done. May be topped with a sprinkling of 4 tsp of sugar mixed with 1 tsp of cinnamon.

I hope you love the delicious smell from your oven. The whole family will enjoy.

If you have any recipes you would like to share, please send them to info@vccfm.org

We will post them on our website and all social media platforms.

Ready To Eat Avocado?

Who doesn’t love avocados? I don’t think anyone can say they don’t! The key to enjoying an avocado is to eat them when they are ripe for maximum flavor. Avocados are ripe if they yield to gentle pressure when you squeeze them. HASS avocados, which are my favorite because of the buttery taste, soften as they ripen and change in color from green to purple black. Fuerte and Bacon varieties stay green in color while ripening.

Here are a few tricks to ripen your avocados quickly: Place avocados in a paper bag at room temperature with a banana, you can store them in the oven (not when it’s on!) for a few days for a warm, still atmosphere, and the easiest way is to just place them in a bowl on the counter, where you can check them daily. If you want to keep up avocados a little bit longer, you can store them in your fridge for about a week until they are ready to eat.

To prepare an avocado:

1. Cut the avocado in half lengthwise, around the seed.

2. Rotate the 2 halves and separate them.

3. Remove the seed by lifting it out with the tip of a spoon or gently insert the blade of a knife in the seed, rotate the knife and lift the seed out.

4. Peel the avocado half with a knife or scoop out with a spoon.

5. Sprinkle all the cut surfaces of the fruit with lemon or lime juice to retain the beautiful golden-green color.

6. Your avocado is ready to eat! Breakfast, lunch or dinner, avocado can be added to your meal for instant flavor and lots of healthy vitamins.

The next time you stop by the Ventura Certified Farmers Markets, check out the variety of avocados offered throughout the market.

Lemons or Limes?

Lemons or Limes? What is your favorite? Do you know the difference? Is there a difference?

Lemons and Limes might have a lot in common, but they are different. Some of those similarities are that they are both fruits that come from the citrus family, and both are grown all over the world even in different climates. They are both known for their acidic, sour flavor, and they are both used for their nutritional value and other household uses.

Let’s talk about those differences... lemons and limes look different by their color and sometimes their shape. While lemons are bright yellow, larger, and oval shaped, limes are green, small, and round. Lemons are sometimes sweet, while limes are sour and bitter.

These fruits are used daily in different recipes like salads, fish, desserts, and drinks. The most common uses for lemons are making lemonade and using lemon slices in water. Limes are also known for their high acidity which kills bacteria, so it’s great for cooking fish, and they are also well known for their addition to adult cocktails. Lemons are also used in cleaning products too.

So, next time you stop by the Ventura Farmers’ Market you will find a variety of lemons and limes. Some of the varieties you will find are Eureka Lemons, Meyer Lemons, and Lisbon Lemons. Some of the limes you will find are Bearss and Mexican Limes. These fruits are in season now at all of our markets.

Bok Choy

Have you ever tried Bok Choy? Bok Choy is available during the winter season, February through April. Bok Choy is part of the cabbage family. The leaves look very similar to cabbage or Romain lettuce but are thicker. Bok Choy leaves are crunchy and offer a mild, pleasant taste. Bok Choy can be eaten raw, steamed, or fried. You can use it in many Asian dishes like soups, salads, stir-frys and fillings for spring rolls, potstickers, and dumplings. Bok Choy can be used in many recipes. One of my favorite recipes to use Bok Choy in is this quick and easy salad.

For The Salad:

2 large heads of fresh Bok Choy

1 bundle of green onions/chives chopped

2 packs of ramen noodles with seasoning packets 1⁄4 cup of butter

2 TBSP sugar

1⁄2 cup of sesame seeds

3 ounces of shaved almonds

1 TBSP of soy sauce

For the Dressing:

1⁄2 cup of oil

1⁄2 cup of sugar

1⁄4 cup of red wine vinegar 2 TBSP of soy sauce

Directions:

Dressing:

Combine oil, sugar, red wine vinegar and 2 TBSP of soy sauce in a bowl. Set a side.

Ramen Noodles:

Melt butter in saucepan in low heat and dissolve sugar. Crumble ramen noodles, and add seasoning packet, add sesame seeds, almonds, and soy sauce. Cook until noodles are lightly toasted. Stir to prevent burning, 2 to 3 minutes. Remove from heat.

Mixing the salad:

In a large bowl toss the dressing, ramen mixture, Bok Choy, green onion/ chives.

Next time you stop by the Santa Clarita, Downtown Ventura and Thousand Oaks Certified Farmers Markets, you will find a few farmers that carry fresh local grown Bok Choy like Her Produce, and Yao Cheng Farm. Try Bok Choy in many other recipes, you will love it!

Lunar New Year

I am sure you have heard of the Lunar New Year or Chinese New Year. It is not only celebrated in China, but throughout East Asia. The Lunar New Year is about welcoming a new Year with hope for luck and prosperity, and it lasts about 15 days. Each year corresponds to an animal of the Chinese Zodiac. There are 12 animals and cycles over 12 years. 2022 will be the year of the Tiger.

Traditions are the best part of this very important holiday. It is all about spending time with family and wishing all a better new year. People in different countries celebrate it a little differently, but for the most part, it is celebrated with lucky red and gold decorations. While spending time with family, you can be assured that you will be eating delicious foods too. People believe that if you eat well the first day of the new year that you will eat well for the rest of the year. Traditional foods like whole fish dumplings and egg rolls are normally eaten the first day of the celebrations. Or sweet rice balls, which symbolize family togetherness.

The other exciting tradition is the gift giving. You may receive red envelopes with money, but most people gift tangerines and oranges. These fruits are traditionally given because they represent good luck. But there are many other fruits like cherimoyas, kumquats, pomelos, pomegranates, grapes and apples, just to name a few, that are also considered “Lucky Fruits”. You can find all these delicious, fresh, lucky fruits throughout the Farmers’ Markets.

At the end of the Lunar New Year you will celebrate with fireworks and parades, traditionally performing the dragon or the lion dance. Lastly, you will have the lantern festival. This marks the end of the holiday and first full moon of the lunisolar calendar. It is often displayed with beautiful lanterns that symbolize love and hope.

Cherimoyas

What is a cherimoya? A cherimoya is known as a “custard apple” in English. It is a delicious tropical fruit native to South America. The flavor is like that of a banana or pineapple, light and refreshing, but creamy and custard like. They are green heart-shaped fruits with ridges on the outside and are white inside like an apple. You can cut it in half and eat it with a spoon, or you can use them in recipes like smoothies, cookies, creme brûlée, or a fruit salad.

Cherimoyas are rich in fiber, vitamins, and minerals. They are high in antioxidants, and since they have a high level of vitamins, they may reduce the risk of depression, can help your eye sight, lower high blood pressure, and promote good digestion.

Because cherimoyas are not easy to produce, they have a short season and are somewhat pricey. Cherimoya trees begin to start bearing fruit as early as 2-5 years old and increase supply as the trees reach 10 years old. Cherimoyas are also considered a “lucky” fruit and are used for gifting in the Lunar New Year.

You will find cherimoyas at our markets with Rancho Santa Cecilia on Wednesday and Thursday markets, and at Apricot Lane Farms on Thursday and Saturday markets. You can find these fruits from late November through late spring. So, next time you shop at your local Farmers Market, try one and enjoy!

Winter Squash

I cannot believe it is almost winter and yes, we are sad that all those summer fruits are gone but hey, there are still tons of fruits and veggies to be excited about during the winter months. For me, my favorites must be winter squash. I love all the varieties, colors, and different flavors. And most of all I love being able to use all varieties for different recipes. One of my favorites is Butternut squash. This has a sweet nutty taste similar to that of a pumpkin. I use this squash to make a delicious soup, to keep my family warm during those chill days.

Easy soup recipe:

I choose a mid size butternut squash, cut in half. Take out seeds and use a little EVOO, salt and pepper and place in oven upside down for 30 mins at 375 degrees. Add a small onion and add an extra 30 mins in the oven to both. Once its cool enough add both to your blender with 4 cups of vegetable broth. Add salt and pepper to taste. Add a couple cloves of garlic, 1⁄2 tbsp of maple syrup, 1/4 tsp of nutmeg, 1⁄4 ground ginger. Place on stove in medium heat until boil. Top off with pepitas and fresh parsley.

My second top favorite is the spaghetti squash. This one has a very mild, neutral flavor and it really reminds me of the slightly sweet pasta flavor but healthier. Which is why I use it for spaghetti topped with my homemade tomato sauce. I choose a larger size squash for this to maximize the inside content. I pierce squash a few times all over with a fork. Roast in the oven for about 1 hour in 400 degrees. Once it cools I cut in half, remove the seeds. Using a fork, I then scrape the rest of the squash to get long strands. In a sauce pan, add butter, add chopped onion, and garlic. Add the squash to pan, season with salt and pepper to taste. Add homemade tomato sauce, parsley, and Parmesan cheese to taste and voila a delicious and tasty meal.

There are many recipes for winter squash and you can interchange the many varieties. If you come to the Ventura Certified Farmers Markets you will find these Squash varieties: Butternut, Delicata, Kabocha, Acorn, Spaghetti and so many more. So, this season try a different kind and I am sure you and your family will love it.

Tasty Beets

When I think of beets I always think red, crunchy and earthy. But unfortunately, some people think beets taste like dirt. Maybe that’s because they have a chemical called Geosmin, which means “dirt smell”. And maybe because they are also called “beetroot”, which of course is how they are grown.

Beets are best known for their health benefits. For example, it can significantly lower blood pressure and decrease inflammation. Beets are high in fiber and can help control blood sugar levels, lower cholesterol and keep your system regular. They can also support the health of your brain, heart and digestive system.

I enjoy beets many different ways. I use them raw and thinly sliced beets in my salad, drink fermented beet juice, and oven roasted, boiled, or steamed as a side dish. You can find fermented beet juice called Beet Kvass from Wild at heart Ojai and you can find dehydrated beet chips from Gigi’s Healthy Snacks. At the Ventura Co Certified Farmers’ Markets, you can find beets in a variety of colors – red, yellow, gold, striped and pink. They are a staple in the markets during the winter months and are available at several different stands.

Let us know if you have any delicious recipes that you would love to share and we will feature it on our social media and website.