INGREDIENTS: 2 1/2 cups light Mexican beer, such as Dos Equis 1/4 cup freshly squeezed lime juice (from 2 medium limes) 1/4 cup freshly squeezed lemon juice (from 1 medium lemon) 4 medium garlic cloves, crushed 1 medium red onion, coarsely chopped 1 tablespoon soy sauce 1 teaspoon freshly ground black pepper, plus more as...Read More

This homey, old fashioned pie would be right at home at the next family reunion or potluck. My grandmother, who would never let anything go to waste, layered the leftover scraps of pie dough in the filling like dumplings. Serve warm with a scoop of vanilla ice cream.   INGREDIENTS: 1 lb. fresh strawberries, halved 1...Read More

The Aptos Farmers Market at Cabrillo College now includes gardening books in its cookbook exchange program! The idea of swapping books isn’t new (Andrew Carnegie introduced it in the early 1900s), but we’re excited to offer this opportunity for our market customers to share their favorite reads. Simply leave a cookbook or gardening book and...Read More

INGREDIENTS 1/2 lb. finely chopped rhubarb 2 cups water 1/4 cup red wine 2 tablespoons honey 2 tablespoons balsamic vinegar (or red wine vinegar) 2 tablespoons finely chopped shallot 3 teaspoons chopped fresh thyme Kosher salt and black pepper 1 1/2 lbs. beets, peeled and cut into thick slices* 3 tablespoons olive oil 1 1/2...Read More

This not-too-sweet beverage is a delightful melange of flavors and is quite refreshing. INGREDIENTS: 4 cups rhubarb, cut into 3/4-inch pieces (about 1 lb.) 2 cups strawberries, halved 3-inch piece ginger root, peeled and chopped into 1-inch pieces 1 cup sugar (or sweetener of your choice) 1 vanilla pod, sliced 4 cups fresh drinking water...Read More

This recipe is from Chef Hannah Cook which was demonstrated at our From Market to Table chef series at the Aptos Farmers Market. INGREDIENTS: 1/2 cup butter, melted, (112g) and browned 1 cup dark brown sugar, tightly packed (220g) 1 large egg, lightly beaten 1 teaspoon vanilla 1/2 teaspoon baking powder 1/8 teaspoon baking soda...Read More

Throughout history, cabbage has been more than just a kitchen staple — it has played surprising roles across cultures. From ancient Egyptian Pharaohs to famed explorer Captain Cook, its uses have ranged from hangover remedies to wound dressings. And while the myth of babies sprouting from cabbage patches endures, this cruciferous vegetable remains a global...Read More

In California, several varieties of beets are grown, each with its own unique flavor profile and culinary uses. Here are some common varieties and suggestions for how to use them: Red Beets: Red beets are perhaps the most common variety cultivated in California. They have a sweet, earthy flavor and a vibrant red-purple color. Red...Read More

Planning an Easter brunch for the family or hosting a relaxed Sunday gathering with friends? Hosting a weekend brunch is a breeze with most of the prep work done ahead, ensuring you get to join the fun too! Crafting a brunch menu entails a mix of savory and sweet offerings served buffet-style. From overnight French...Read More

Fennel, with its distinctive anise taste, gives this slaw a zingy flavor. It is delicious served with barbecued pork ribs! INGREDIENTS: Dressing 1/4 cup unseasoned rice wine vinegar 2 tablespoons sherry vinegar 2 tablespoons sugar 3 tablespoons extra-virgin olive oil Slaw 2 large bulbs fennel 2/3 cup red onion, thinly sliced (about half of a...Read More