Banana bread, whipped coffee, and sourdough are things that many of us never thought we’d be making from home. During quarantine, these do-it-yourself activities have given us something to learn how to do while being stuck inside. From DIY yard projects, to baking, to puzzle making, Tik Tok dancing and tie-dying – social distancing has given us time to tackle things we wouldn’t typically have time to experiment with. One of the biggest shifts in daily routines for many has been the increase in eating meals at home.
Grocery shopping looks different during quarantine, too. With mask mandates, one-way aisles, and limits on common household goods, getting ingredients for a home-cooked meal can be challenging. Fortunately, the State Street Farmer’s Market is Carlsbad’s own local alternative to big business grocery stores. The Farmer’s Market reopened in May and is a great option for shoppers who want to try out new recipes and find local produce to support the community.
Since reopening, the market has been following County Health Guidelines to give shoppers a safe option for finding fresh food and products. They are taking a farm-first approach with a focus on healthy and sustainable produce that is harder to find in grocery stores. Fresh fruits, cheese, eggs, vegetables, meat and fish are some of the main products the Farmer’s Market aims to make available in their new model. While they are still focusing on certified growers and limited packaging options, the footprint is a bit smaller than usual. Social distancing measures have been put in place and hand sanitizer is available to encourage healthy shopping. Live music and hot food vendors have been put on hold for the time being. Regardless of these changes, the State Street Farmer’s Market is now one of Carlsbad’s best open-air options for quick and efficient shopping.
With over 40 vendors available, the Farmers’ Market is a one-stop shop to get all of the ingredients you need to try out a new dish. You can stop by from 3-7 p.m. every Wednesday to stock up on groceries for the whole family.
1 tbsp butter (De Le Ranch, Nicolau Farms)
1 tbsp olive oil
4 cups cauliflower florets (about 2/3 medium head) (Rey River, Gaytan Farms, JR Organics)
3 cups grape tomatoes (Valdivia Farms)
2 cloves garlic, minced (Rivera’s Garden)
1/2 tsp dried basil (or dried rosemary) (Herb’s Organic Herbs)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp smoked paprika (optional)
2 tbsp red or white wine vinegar
8 oz. whole wheat rotini or fusilli pasta
1 cup shredded asiago or provolone cheese (Nicolau Farms, Spring Hill Cheese)
-Preheat oven to 425°F (220°C)
-Place butter and oil in a 13- by 9-inch (33 by 23 cm) glass baking dish. Heat in oven for 3 minutes or until butter is melted.
-Add cauliflower, tomatoes, garlic, rosemary, salt, pepper, smoked paprika (if using) and vinegar to baking dish and toss to evenly coat. Roast in oven for about 25 minutes or until cauliflower is tender and browned and tomatoes have split, stirring once.
-Cook pasta according to package directions, until tender but firm. Drain well, reserving 1/4 cup (60 mL) of cooking water
-In a baking dish, stir pasta into vegetables, mashing tomatoes slightly to release juice. Add reserved cooking water, a little at a time, to moisten pasta as desired. Stir in half of the cheese. Sprinkle remaining cheese on top and bake for about 5 minutes or until cheese is melted.
Zest and juice of 1 lemon, divided (Gaytan Farms, Hamlow Ranches, JR Organics)
½ cup sliced almonds, coarsely chopped (Hopkins Ag)
1 tablespoon finely chopped dill or 1 teaspoon dried (Herb’s Organic Herbs)
1 tablespoon plus 2 teaspoons olive oil, divided
1 teaspoon salt, divided
Freshly ground pepper to taste
1 ¼ pounds of cod or halibut, cut into 4 portions (Dry Dock)
4 teaspoons Dijon mustard
2 cloves garlic slivered
1 pound baby spinach (Maciel Farms)
Lemon wedges for garnish (R&L Farms)
-Preheat oven to 400 degrees Fahrenheit. Coat a rimmed baking sheet with cooking spray.
-Combine lemon zest, almonds, dill, 1 tablespoon olive oil, ½ teaspoon salt and pepper in a small bowl. Place fish on a prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it into the mustard.
-Bake the fish until opaque in the center, about 7-9 minutes depending on the thickness.
-Meanwhile, heat the remaining 2 teaspoon oil in a Dutch Oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice, and remaining ½ teaspoon salt. Season with pepper.
-Cook, stirring often, until the spinach is just wilted, 2-4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges.
Try one of these delicious recipes or purchase already prepared options from Masala Cottage, Rafikiz Foods or Tamales. The State Street Farmer’s Market has plenty of options to keep your table full!
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