Looking For a Specific Vendor? Ask at the Information Desk!

Spring is officially here! Its time to work on those home gardens to supplement your weekly farmers market haul.. and we have many wonderful vendors who sell live food producing and ornamental plants, herbs, shrubs and trees, ready to take home and put in the ground.

Just a friendly reminder, in our ongoing efforts to improve, expand and bring new vendors into our markets, the market map may shift around from time to time. If you are looking for a specific vendor, please ask at the information booth and we would be happy to point you in the right direction!
Images featured below are of Backyard Bouquet Nursery, which can be found next to Cottage Grove at our Saturday morning farmers markets. Backyard Bouquet Nursery sells many varieties of young plants, including over 30 varieties of heirloom variety tomatoes!

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Greek Salad Recipe

You can make this yummy and good for you Greek Salad using all local, in season market ingredients from the Visalia Farmers Market! Give it a try and feel free to add or substitute your own favorite ingredients!

INGREDIENTS:

2 cups of cherry tomatoes, halved
2 cucumbers
1 small red onion, chopped
1/4 cup of olive oil
4 teaspoons of lemon juice
1 1/2 teaspoons of dried oregano
Salt and pepper to taste
1 cup of feta crumbled cheese
1 cup of pitted and sliced olives

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HOW TO MAKE:

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve!

Do you have a favorite recipe you’d like to share? Let us know at info@visaliafarmersmarket.com!

Old Fashioned Fried Okra

Recipe submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.

Ingredients:

1 pound of okra, washed and sliced

1/4 cup sweet peppers, chopped

1 egg

Salt and pepper, to taste

1/4 cup flour

1/4 cup cornmeal

1/4 cup vegetable oil

Fresh sliced tomatoes

How to Make:

Heat oil in 10 skillet with cover. Mix in order: Sliced okra, peppers, egg and seasonings. Mix well. Add flour, mix again. Add cornmeal, mix again until well coated.

Place coated okra in hot oil, pat out until bottom of pan is covered. Place cover on skillet and fry over medium heat until golden brown underneath. Remove cover and turn okra. Leave cover off and continue cooking until golden brown on underneath side again. Remove from pan and drain on paper towels. Serve with fresh sliced tomatoes.

Persimmon Cookies

Family recipe from Rod and Velda Pomp at Ciera Farms. Veldas mother entered this recipe in the 1940s Kansas State Fair!

Ingredients:

1/2 cup oil

1 cup sugar

1 egg

1 cup persimmon pulp

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon clove

1/2 teaspoon cinnamon

2 cups flour

1 cup nuts, raisins, and dates

How to Make:

Cream the oil, sugar, egg, pulp and baking soda.

Sift in flour and spices. Add the nuts, raisins and dates to the mixture. Drop from the spoon onto a greased cookie sheet.

Cook in the oven at 350 degrees for 18 to 20 minutes.

Cherry and Peach Fruit Fritters

Recipe submitted by Marilyn Perry of Tulare for the 1989 Visalia Farmers Market Harvest Cookbook.

Ingredients:

1 egg

1/3 cup milk

1 teaspoon melted shortening

1 cup flour

1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup diced cherries

1/2 cup diced peaches

How to Make:

Place egg, milk and shortening in a mixing bowl. Stir flour, sugar, baking powder and salt together into mixing bowl and stir until thoroughly mixed. Stir in the fruit. Drop mixture by spoonfuls into deep fryer, at 365 degrees and fry until golden brown, about 2 minutes. Drain on a paper towel.