Throughout history, cabbage has played diverse roles beyond a mere culinary dish. From ancient Egyptian Pharaohs to renowned explorer Captain Cook, its uses have ranged from hangover cures to wound compresses. Despite the myth of babies sprouting from cabbage patches, this cruciferous vegetable remains a staple in many cuisines worldwide, especially paired with corned beef....Read More
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 several vendors supplying us with these sublime fruits. Given that California produces 95% of the avocados in the USA, this is not surprising. When...Read More
Brussels sprouts, scientifically known as Brassica oleracea, are a member of the cruciferous vegetable family, closely related to cabbage. These petite, spherical buds, typically measuring one to two inches in diameter, bear a striking resemblance to miniature cabbage heads. These hardy vegetables thrive in cool climates, with their flavor reaching its peak after a light...Read More
Eggplant, also known as aubergine, is a member of the nightshade family and shares its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit, often mischaracterized as a vegetable, boasts a storied history. In the 1600s, eggplants were intriguingly known as ‘mala insane‘ or ‘mad apples,’ suggesting that consuming them might lead to insanity....Read More
Summer corn is known for its sweet and delicious taste and is an American staple for barbecues, picnics, and beach cookouts. Whether you cook it on the grill, boil it, or use its kernels in various recipes, fresh corn is a delightful addition to many dishes and meals. Locally grown California corn has a very...Read More
Did you know … The average person eats about ½ lb. to 1.2 lbs of blueberries per year. Native Americans used to call them “star berries” because of the 5-point star-shaped blossoms Blueberries are the only fruit that is truly blue. 98% of blueberries are grown in ten US states, with California leading the way....Read More
RECIPES: How to Cook Asparagus, Asparagus and Sausage Scramble, Sausage Vegetable Frittata, Asparagus and Crab Hollandaise, Saute of Thick Asparagus and Oyster Mushrooms, Asparagus, Spinach and Green Garlic Strata, Creamy Lemon Dressing for Asparagus You know it’s spring when Hog Farms is back at the farmers market with asparagus! Once considered a delicacy by the...Read More
It’s officially lemon season and you’ll find Eureka and Meyer lemons at the farmers’ markets. Technically a berry, lemons are believed to have been cultivated in the Mediterranean. Here are some other interesting facts about lemons: Lemon trees will produce about 600 lbs per year per tree when fully mature. California and Arizona produce about...Read More
Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More
It wouldn’t be fall without the arrival of winter squash! And there are so many wonderful varieties grown on the Central Coast to enjoy. Tips for selecting winter squash: When choosing your squash, look for those that feel heavy for their size and rock hard. Look for squash with deep, lively color with a matte...Read More
