You can find Couture Farms at our Saturday and Thursday Markets. Based out of Kettleman City, this family run farm has been selling pistachios and asparagus (in season) since 1915, and became certified organic in 2006.
Couture Farms sells raw kernals, roasted and salted and in shell pistachios at great prices, and is very happy to support and be a part of the Visalia Farmers Markets!
DID YOU KNOW…?
– Pistachios were originally imported to America in the 1880s.
– Pistachio trees were planted experimentally in California beginning in the early 1930s.
– California is the second largest producer of pistachios worldwide, boasting more than 100,000 acres of pistachio orchards and producing in excess of 300 million pounds of pistachios a year.
– California pistachios account for about 98 percent of domestic production of pistachios.
– Pistachios are the “colorful” nut, owing their green and purple hue to antioxidants.
– Pistachios are a good source of protein, fiber, magnesium, thiamin, and phosphorus. They’re an excellent source of vitamin B6, copper, and manganese.
Stop by the Visalia Farmers Market this Saturday July 18th to join Frankie Miller of Heritage Home Skills in Tulare at the Community Corner booth, where she will be demonstrating how to brew and flavor your own kombucha, using fresh fruits and herbs from the Market!
This “elixir of life” is one of the hottest trends in health beverages!
Kombucha originated around 5,000 years ago in China, based on Qin dynasty records. It was known as “Divine Che” (Divine Tea) and highly valued as an “energizing” and “detoxifying” drink. Then, according to a reported legend, a Korean doctor named Kombu brought the tea to Japan for Emperor Inkyo in 414 AD as an aid for digestive difficulties. The drink then spread to east Russia at least as early as 1900, and from there, to Europe.
So what IS Kombucha? It’s basically fermented tea! A colony of bacteria and yeast is added to sugar and tea so it can ferment. The end result contains vinegar, B vitamins, and numerous chemical compounds that aid digestion and promote overall health. Interested in learning how to brew and flavor your own? Stop by and check it out!
(Heritage Home Skills is committed to teaching the lost arts that are once again gaining in popularity!)
This family owned and operated business has been growing their olives in Strathmore, California for generations. Adam’s Family Olives can be found at our Saturday Market in Visalia at the Sears Parking Lot on Mooney and Caldwell.
Adam’s sells a variety of cold pressed olive oils, stuffed olives, whole olives, pitted olives and dried whole olives. The stuffed olives feature fun and classic fillings – jalapeno, anchovy, pimento, almond, garlic, lemon, etc.
Stop by and try a stuffed olive sample from Adam! My favorite are the “Balls of Fire” habenero stuffed olives. But be warned… it’s a scorcher!!
DID YOU KNOW…?
– California is responsible for 99% of all the olive oil produced in the United States.
– California olive farming began in the 18th Century, at the Spanish Jesuit missions.
– On average, an olive tree can live between 300 to 600 years.
– Of all harvested olives, 90% are used for oils and only 10% for table olives.
– It takes 15 years for an olive tree can produce it’s first harvest.
Looking for a quick and impressive breakfast with local and in season ingredients? Try this Western Green Pepper Quiche! You can find most of these ingredients from your local Farmers Market, and the fun part is – you can mix and match your favorite peppers, chilis, and other fixin’s! I went with green chiles from KMK Farm to make this quiche and we had it over Fourth of July weekend! Give it a try sometime!
1 cup flour (I used a sprouted grain flour)
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons sugar
1/3 cup shortening
1/4 cup ice water
1/2 teaspoon white vinegar
3/4 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
3 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups heavy cream
1/2 cup chopped green chiles
1/4 cup sliced ripe olives
2 tablespoons finely chopped green onions
2 tablespoons finely chopped red pepper