What’s New at the Farmers Markets — August

What’s New at the Farmers Markets — August

There is still time to reserve your seats for a farm field-to-table dinner this season! Here’s more information about upcoming farm dinners.

Four Sisters Farm
Enjoy a Back to the Garden Dinner, featuring Chef Josh Even of Café Tosca in San Francisco. Wear casual clothing  and comfortable shoes.

Date: Sunday, August 16 | 4 pm
Location: Four Sisters Farm, 1431 Cole Road, Aromas, CA (approximately 1 1/2 miles from Highway 101, 6 miles north of Prunedale, 10 miles south of Gilroy)
Cost: $150 per person. Tickets can be purchased through Paypal (familyfarm@gmail.com) or checks at the farmers markets. Jill, Prema or Lupe will give you a receipt and collect your name and address so that tickets can be sent to you.

Prevedelli Farm
This year the Prevedelli family is celebrating 70 years of farming their land. You’re invited to join them for an authentic Italian feast. Appetizers made by Karin Johnson from Karin Johnson Bakery in Castro Valley will be served in the century old barn, family stories will be shared and later walking tour of their farm. A multi-course dinner will be served an the middle of an orchard in the hills overlooking Monterey Bay. Dinner will be prepared by Executive Chef Kenneth MacDonald from the Quail Lodge in Carmel.

Date: Sunday, September 6 | 4 pm
Location: Prevedelli Farm (Main Ranch), 375 Pioneer View Road, Watsonville, CA 95076
Cost: $150 per person (non-refundable)
Website: www.prevedelli.com/farm-dinner.html

Corralitos Open Farm Tours Fundraiser Dinner
Enjoy a ‘Prairie Home Companion’ inspired evening of live music, farming presentations, poetry, silent auction, and a fabulous farm-to-table dinner buffet prepared in partnership with the Pajaro Incubator Kitchen.

Date: Saturday, August 22 | 6 pm
Location: Live Oak Grange, 1900 17th Avenue, Santa Cruz, CA 95060
Cost: $30 per person
Website: www.openfarmtours.com or buy tickets here


Jim-the-Potter from Parrot Ranch Pottery introduced a stunning new ceramic plant hanger to his line up of handcrafted pottery. Jim is also the creator of the famous California Steamer, one of the most popular wedding gifts in our area. Be sure to stop by his booth to see his beautifully collection of platters, dishes, bowls and other table accessories.  

Schoch Family Farmstead and Dairy now sells drinkable Swiss-style yogurt and thick Greek-style yogurt at our farmers market made with raw cow’s milk.

Pensi Pasta Company introduced two new colorful pastas this month — a new Rainbow Pappardelle made from spinach, saffron, roasted purple beets, and red bell pepper, and a new Roasted Beet Fettuccini. All of the pasta products are vegan. Coming next month: Evette will be introducing a gluten-free, Paleo-diet friendly Key Lime Pie.

Malabar Trading Company introduced three new Earl Grey blends to their product line including Duchess of Earl (Ceylon tea with bergamot oil, lavender and vanilla); Black Dragon Earl Grey (Formosa oolong with bergamot oil and jasmine blossoms); and The Savoy House Earl Grey blend (Assam black tea with bergamot oil, gunpowder green tea, and peppermint). 

Not to be missed — Belle Farms is now selling estate grown Tuscan Table Olives in very limited quantities. These olives are hand picked from five varieties of Tuscan olive trees, (Frantoio, Leccino, Pendolino, Maurino and Moraiolo) and then packed with Belle Farms award-winning olive oil, herbs, and capers from nearby Salsi Ranch.


Jurevich Farm and Upstarts Organic Seedlings are leaving for season.

Molino Creek Farm is returning to the markets with dry-farmed tomatoes.
Silva’s Apple Orchards is returning to the markets with organic apples and juice.
Malabar Trading Company is returning to the Aptos market with signature chai blends, tea and pantry products.


Aptos Farmers Market Cooking Demo — Leaf-less Salads
Just about everyone is familiar with making a green salad with our gorgeous local greens, but what about making salads without lettuce? Salad is such a staple to the summertime table, come and learn new ways to expand your repertoire! Farm fresh fruits and vegetables tossed with bright herbs and spicy olive oil highlight the salads Chef Anne Baldzikowski and her crew of Cabrillo Culinary Arts and Hospitality Management Department students will demonstrate. Seating is limited — please arrive early.

Date: Saturday, August 8 | 10 am
Location: Aptos Farmers Market

Companion Bakery Baking Workshops
Companion Bakery will be holding summer baking workshops for all ages at their bakery located at 2341 Mission Street, Santa Cruz. For full schedule of their upcoming classes, please visit their website at www.companionbakeshop.com.

Summer Pies and Tarts
We’ll share a secret: the best time for pie is late summer months – nothing says late summer like juicy pies and hot kitchens! It’s also a great time to get a jump start on your pie techniques before the fall!

Date: Sunday, August 16 | 5:00 PM – 7:00 PM
Cost: $65

Croissant Basics
This class will focus on croissant basics, specifically teaching techniques adapted for a home kitchen. Includes the whole process: Mixing, shaping, proofing and, finally, baking-off!

Date: Sunday August 23 | 5:00 PM – 7:00PM
Cost: $65

S’mores & Chocolate Tasting
Learn how to make grahams and mallows from scratch. Don’t cut corners! Make your own, you will taste the difference and have tons of fun too! This class will feature a chocolate tasting as well!

Date: Sunday August 30 | 5:00 PM – 7:00PM
Cost: $75


Featured Produce for August: Basil
Summertime and the Fishing is Easy by Mike Keller
A Passion for Summer Tomatoes by Chef Andrew Cohen
The New Oil Boom — California EVOO by Annaliese Keller


Crispy Fried Calamari with Garlic Aioli
Grilled Padrón Peppers
Pimientos de Padrón Tapas
Fried Green Tomatoes with Herb Mayonnaise
Garlic, Tomato, Fresh Mozzarella and Basil Bruschetta
Nadine’s Garlic Aioli
Tuscan Eggplant Pesto
Pesto Cheese Torta
Charred Tomato and Mint Salsa
Fire and Ice Watermelon Salsa
Cilantro Vinaigrette Salsa
Salsa Mexicana
Tomatillo Chipotle Salsa
Braised Baby Artichokes Tuscan Style
Braised Bok Choy with Shiitake Mushrooms
Beer Braised Brussels Sprouts with Mustard Sauce
Caramelized Zucchini
Easy Baked Artichokes
Cheese and Spinach Stuffed Portobellos
Chicken Lettuce Wraps
Chickpea Burgers and Tahini Sauce
Classic Tuscan Marinara (Pomarola)
Salmon with Roasted Fennel and Red Onion
Salmon with Mustard Herb Crust
Seared Salmon with Orange Glaze
H & H Fish Packets
Orange and Chipotle-Marinated Fish Fillets
Pan-Seared Fish with Basil Purée
Papa O’s Eggplant Parmesan with Fresh Mozzarella
Tomato Mozzarella Tart with Basil Garlic Crust
Apple Crisp
Apple Walnut Cake
Apricot Crumb Bars
Dutch Apple Pie
Honey-Roasted Shiro Plums with Thyme and Crème Fraîche
Quick Vegan Chocoloate Peanut Butter Pie