As early innovators in the organic farm movement, our parents, Kathy Barsotti and Martin Barnes, helped found the Davis Farmers Market in 1976. Recently named one of the top 10 farmers markets in the nation by USA Today, the Davis Farmers Market is still going strong and we're so very honored to be there every Saturday, year-round, 36 years later!
Learn the story of the Davis Farmers Market and help celebrate the food produced by contributing, local farms. The Davis Farmers Market Cookbook invites you to shop and cook through the seasons as the authors share cooking tips, culinary passions, market lore and history. Let the glorious photos of vendors, food and farms entice you into a visual visit of one of America's favorite farmers' markets and to cook in rhythm with the land's bounty.
"This book is a beautiful tribute to the people who have kept this market alive and vibrant for nearly forty years, with every recipe a little love letter to the farms who grow the ingredients."
- Alice Waters, restaurateur, activist, author and proprietor of Chez Panisse
In honor of the number of years the Davis Farmers Market has been an amazing part of our livelihood and community, we are giving away 36 copies of The Davis Farmers Market Cookbook!
And, to add to the fun, we can't help but share a look back at our early beginnings at the Market and your farmer, Thaddeus.
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| Thaddeus at Market |
To win a copy of The Davis Farmers Market Cookbook, simply leave a comment below answering these questions by Friday, June 1st. (limit 2 entries per person, please) -
What is your favorite fruit or vegetable
currently in season?
For a second chance to win, leave a second comment with a your favorite recipe, recipe link or serving suggestion.
currently in season?
For a second chance to win, leave a second comment with a your favorite recipe, recipe link or serving suggestion.
We've chosen winners!
Winners have been announced here.
Congratulations!
Thank you to all who entered!
Logging you in...
Kerry · 671 weeks ago
bpal 22p · 671 weeks ago
barbarapalermo at gmail dot com
Beth O. · 671 weeks ago
Beth O. · 671 weeks ago
Bon Appétit | July 2009
by Fred Thompson
Yield: Makes 8 servings
1 5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
Kim P. · 671 weeks ago
Kim P. · 671 weeks ago
Scrub two sweet potatoes and cut into fries. Ad.d fries to a gallon plastic bag, drizzle with 1-2 Tablespoons of olive oil and sprinkle with 1/2 teaspoon of Garam Masala. Spread in single layer on latest pan lined with silicone mat or parchment. Bake at 375 30-40 minutes until desired texture is achieved. Serves 2-4.
Genn · 671 weeks ago
:)
marcella · 671 weeks ago
marcella · 671 weeks ago
perfect for breakfast - feel free to substitute peaches, plums, pears or another favorite fruit for the apricots.
1 C granulated sugar
1/2 C butter
1 C flour
1 t baking powder
2 eggs
12 or more apricots, halved, pitted and sliced
topping: sugar, lemon juice, cinnamon
Cream butter and sugar. Add in eggs and mix well. Stir in flour and baking powder.
Spoon batter into a greased 9 inch cake pan. Arrange fruit on top of batter. Sprinkle lightly with sugar, lemon juice a cinnamon if desired.
Bake at 350 degrees for about an hour. Remove from oven and let cool to lukewarm. Serve with whipped cream if desired.
Sharon · 671 weeks ago
kundert, John · 671 weeks ago
Breakfast Mixed Veggie Kitchen Sink - Pan cook whatever veggies you have or that's going bad (zucchini, carrots, mushrooms, bell peppers, spinach, etc.) with olive oil spray. Heat semi low since your using olive oil. Season towards end with garlic powder, pepper and something sweet and hot like raspberry chipotle sauce (small amount), stir. Add eggs, sausage, and or potatoes in the mix if desired. Mix it all up and serve hot.
Guest · 671 weeks ago
Terrie · 671 weeks ago
Terrie · 671 weeks ago
INGREDIENTS
• 2 Tbsp olive oil
• 1 cup chopped green onions, including green ends
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• Salt to taste
• 1/2 cup chopped, roasted, salted cashews
Directions:
1) Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3) Gently mix in cashews.
veganhomemade 13p · 671 weeks ago
David · 671 weeks ago
This is a simple preparation my grandmother used to keep us satiated when she would watch us as little kids.
Heat corn or flour tortillas on a comal or griddle. When heated, wrap 1/4 avocado (lightly smashed) in the tortilla with a pinch of salt over the avocado. The simple taco was warm on the outside, rich and creamy inside with a nice hint of salt. Easy healthy snack!
Lorraine · 671 weeks ago
Kristy · 671 weeks ago
Jan L. · 671 weeks ago
Hello Brielle! 29p · 671 weeks ago
~Monika
hello.brielle.designs@gmail.com
Hello Brielle! 29p · 671 weeks ago
(posted on my blog www.hellobrielle.wordpress.com)
Salad
2 cups quinoa (this should feed 8 people and will probably have leftovers)
2 small packages of blueberries
2 mangoes, cut into small chunks
1/2 cup dried cranberries
1 large cucumber, diced
1/3 cup feta cheese
1/3 cup chopped pecans
Dressing
3 T olive oil
3 T white vinegar
juice of one orange
1 T orange marmalade
15 basil leaves thinly sliced
Rinse quinoa until the water is clear to remove extra starch. Heat 4 cups of water on the stove; add quinoa once it is boiling and cover. Boil for 12-15 minutes until quinoa is tender (taste a sample), then let sit covered for 5 minutes. Let cool to room temperature (to accelerate this process it can be spread out on a baking sheet).
Put quinoa in serving dish and mix in other salad ingredients.
Combine dressing ingredients and mix well. Drizzle over salad; toss with basil leaves. Serve immediately.
Amy Brain · 671 weeks ago
So apricots have got to be the favorite!
Thank you for the beautiful inspiration!
Milena · 671 weeks ago
Recipy for Simple cake:
1. Mix well 3 cups strained yougurt with juice of 1 lemon and 2/3 cup sugar.
2. Spread 1 package of graham crackers or simple crackers (no sweet neigher salty in a baking pan or grass container and then pour the mixture over.
3. Put on top sliced soft fruits like berries, bananas, peaches, etc. of your choice. You can add walnuts, coconut flakes, chickolate flakes too.
Enjoy!
Jan L. · 671 weeks ago
Ingredients/Supplies:
rimmed baking sheet covered with parchment paper
Pastry crust, softened (I use French Picnic brand, found in freezer section)
assorted summer fruits - peach, nectarine, blueberries, raspberries, blackberries
orange or lemon zest
1/4 - 1/2 c. sugar (optional)
1 - 2 tbs. cornstarch
apricot jam
pastry brush for spreading jam after crostata has cooled
Directions:
cut stone fruits into chunks (leave skin on)
select a handful of each type of berry
put all fruit into a bowl
sprinkle with sugar if desired (1/4 - 1/2 c. depending on how sweet you like it)
add cornstarch and orange or lemon zest
toss everything well
To Bake:
put pie crust on parchment paper on top of baking sheet
Pile fruit mixture into center of crust
Don't overload crust otherwise it will collapse during baking process
Leave about 1 and 1/2 inches of crust around the edge uncovered
Gently pull crust up and fold in "flaps", creating a kind of bowl-shaped container for fruit
Bake at 375 for 45 - 60 min, or until crust has a nice light brown color to it
Remove from oven and let cool on wire rack (transfer by lifting up parchment paper
and sliding it, with crostata on it, onto the rack)
When cool, brush fruit with melted apricot jam.
Can serve with fresh fruit sorbet or ice cream
Jenny · 671 weeks ago