Heritage Harvest Certified Farmer's Market

Keep Them Coming!

2012-03-01T08:30:00.000-08:00

So the winners are ....................................

A. Valdiva
J. Jones
L. Macias
J. Thomas
D. Harbour
L. Portilllo
E. Huerta
and last but not least ....
Ivonne!

You are the winner of stuff bagged filled with farm fresh goodies from the Heritage Certified Farmers Market @ Terra Vista! Give-a-ways every week at the Thursday Market!

Also, we have had an out pouring of support for our new Farm 2 Fork program! Hope all have enjoyed their prepared bag of fresh, affordable, and clean produce. Come down to the markets this week and see whats growing on!

Guess what?

2012-02-21T09:47:00.000-08:00

So what do you do if you dont have enough time to spend at the market on Thursday or Friday? Call us, and we will come bagging! The Heritage Harvest Certified Farmers Market @ Terra Vista / Victoria's Farmers Market is pleased to announce our Farm 2 Fork program! With a few clicks, you can place your own farm fresh produce order with us and we will have it bagged and ready for pick up for you at noon on Friday. If you still cannot make it, we will delivery for only a buck! (the buck deal is good though APRIL 1st!).

Click on the FARM 2 FORK link on the right side of this posting, and have it! Until then, have wonderful week and we hope to see you soon.

Two Great Markets!

One Great City!

Cancellation Today...

2012-02-16T10:36:00.000-08:00

Sorry folks...the winds have gotten the best of us again. Today's market at Terra Vista Town Center is cancelled but we will resume normal operations next Thursday. For those of you who won groceries in the Grocery Giveaway contest, you can pick up your goodies next Thursday. Thanks for your understanding and we'll see you all tomorrow at Victoria Gardens Farmers Market from 10 am - 2 pm or next Thursday!

And the winners are....

2012-02-15T09:55:00.000-08:00

Congrats to the 8 winners of this weeks Grocery Giveaway...Woo Hoo! Please stop by the market between 3pm and 7pm on Thursday, February 16th to pick up your Grocery Giveaway Bag + re-enter to win! After 7pm bags will be donated if not claimed.

{click to enlarge}

Heritage Farmers Market @ Victoria Gardens

2012-02-03T07:41:00.000-08:00

We WILL be open today! Please come by and pick up your Fresh fruit and Vegetables! See ya' soon!

And the winners are......

2012-02-01T12:59:00.000-08:00

Congrats to the 8 winners of the grocery giveaway! Please continue to enter each week at The Heritage Farmers Market for the chance to win a free bag of goodies. Winners..please come to the Thursday market to pick up your bags. Any bag not picked up will be donated at the end of the market evening.

{click picture to enlarge}

Market cancelled today

2012-01-27T09:09:00.000-08:00

Sorry :( unfortunately the Heritage Farmers Market at Victoria Gardens will be cancelled today 1/27/12. See you all next week!

And the winners are.....

2012-01-25T11:34:00.000-08:00

{Click picture to enlarge}

Please be sure to come to the market on Thursday to claim your prize otherwise we will donate it.

New Phone Number

2012-01-19T10:29:00.000-08:00

Have you been trying to ring us??? We probably haven't answered because we have a new telephone number. Sorry for any incovenience.

NEW Telephone Number

909.971.3541

Heritage Farmer's Market Happenings!

2012-01-18T10:08:00.000-08:00

Just wanted to show you what you've been missing ;)

Grocery Giveaway EVERY Thursday!

2012-01-17T14:20:00.000-08:00

Spread the word & stop by and enter to win!

Two Weeks In!

2012-01-11T13:31:00.000-08:00

So........how are those new years resolutions going? Recently, we made some changes to our office @ Heritage Education Group. One minor change that I have personally made is that on my desktop (computer), wall, and door, I have the following mantra (below) thats in my face constantly. I am consumed by it, I try to live by it (at least since 12:01AM 1.1.12), and occasionally I share it. Well I am sharing it with you in hopes that it keeps you inspired and focused. Come join us this week at our markets to take advantage of fresh, clean, and healthy produce!

Be well!

http://broccolicity.tumblr.com/

Un-paint the town red...

2012-01-03T16:54:00.000-08:00

So last week I overheard a woman at the market telling a farmer that she LOVES pomegranates, but hates seeding them because of the mess. Hence the title of this post! I love them as well, but I kinda feel the same way the customer does, so I went on the world wide web and did some research on how to seed a pomegranate in the less messiest way as possible. Below is what I found along with a wonderful and easy pomegranate recipe...Enjoy!

Keep it Clean

It's actually very easy to seed a pomegranate without making a mess.

Use a mixing bowl that's wide enough to fit your hands in but is fairly deep so you won't splash too much. Fill it half-full with water.

Cut your pomegranate in half (this is the messiest part of the whole job).

Submerge pomegranate halves in water, and use your hands to separate the seeds from the inner membrane.

The membrane is brittle and will float to the surface; discard membrane and outer rind as you remove the seeds.

Skim the surface to remove any bits of membrane and broken arils.

Drain into a colander, and the seeds are ready to use.

Pomegranate Spinach Salad

Ingredients

1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Directions

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

{Images & Info via Allrecipes.com & Google Images}

Happy New Year!

2012-01-02T11:26:00.000-08:00

Everyone loves to start the new year off on the right foot and we want to help you reach your health goals if they are apart of your resolution. The Heritage Harvest Certified Farmer's Market operates all year long and we are dedicated to providing you with healthy options, local produce, one on one interactions with the farmers, and a great forum to discuss things here on our blog and on our facebook and twitter pages. We look forward to growing in 2012 and helping to provide you with even more options for the New Year. Thanks for hanging in there with us and we look forward to hearing about your goals this year, so don't be shy, please comment below and share. :)

Show some love!

2011-12-29T09:31:00.000-08:00

As the year comes to a close, we would like to once again thank the community of Rancho Cucamonga for their support and active participation in keeping local farming and agriculture alive! We would like also thank the growers and their families for their hard work and dedication. These families choose to work long hours to provide our communities with clean and fresh produce.

If you are free today from the hours of 3PM - 7PM or Friday from 10AM - 2PM, please come by and show some love!

HIGH WINDS

2011-12-22T10:06:00.000-08:00

Our Thursday market at Terra Vista is cancelled today due to high winds. We will see you all tomorrow at the Friday market at Victoria Gardens! Sorry for the inconvenience and thanks for your support.

{image source}

Yes, we're still here!

2011-12-15T10:34:00.000-08:00

Below is the schedule for the Holiday season. Please come out and support + stock up for the holidays. Also, food is always a great gift to give during the holidays. We love giving Kettle corn from California's Best, Tamale's from the Tamale Guy, Organic Cookies from Trees Bakery, or a big ol' jar of honey from Bare Bee's.

HOLIDAY HOURS @ THE HERITAGE FARMERS MARKET

Thursday, December 15 th - OPEN 3 - 7 pm @ Terra Vista Town Center

Thursday, December 22nd - OPEN 3 - 7 pm @ Terra Vista Town Center

Friday, December 16th - OPEN 10 am - 2 pm @ Victoria Gardens Mall

Friday, December 23rd - OPEN 10am - 2 pm @ Victoria Gardens Mall

Happy Holidays,

The Heritage Farmers Market

Thursday Market Cancelled Today...

2011-12-01T10:23:00.000-08:00

Due to inclimate weather, the Heritage Farmers Market at Terra Vista will be closed today. :( We'll resume normal operations next week, or you can visit us tomorrow at Victoria Gardens from 10 am - 2pm to stock up on your fresh produce and more.

Please follow us on Facebook to stay updated around the clock.

{image source}

Leftovers Extravaganza

2011-11-29T12:04:00.000-08:00

People often say leftovers are the best part of thanksgiving and I definitely concur. I don't think of Thanksgiving as merely one meal with family and friends and delicious food. No- it is an entire week experience where you get to eat pie for breakfast and east thanksgiving style sandwiches for days and days. This week's recipe is not just one recipe but a guide so to speak for how to make your leftovers more interesting and frankly almost better than the real thing! Check it out with this link and here's my favorite one!

Cranberry-and-Gruyère Grilled-Cheese Sandwich

Spread cranberry sauce on a slice of bread. Top with sliced Gruyère and a second slice of bread. Butter the outside of the sandwich generously. Cook in a skillet until the bread is golden brown and the cheese is melted.

The Food Issue

2011-11-22T12:15:00.000-08:00

If you not only love to eat food, but also love to read about food like I do, check out this week's issue of the New Yorker. It's 'The Food Issue'. So many articles about the wonders of foraging, how to fake amazing cooking smells, and the growing coffee cultivating world.
Here's the electronic version

Or just look for this copy at your local newsstand!

Happy Thanksgiving everybody! Enjoy the holiday.

Rum-Soaked Raisin Deliciousness

2011-11-21T17:03:00.000-08:00

Thanksgiving has always been my favorite holiday. Upon reflection this makes total sense considering how much food has grown into an important focus in my life; but ever since I was a kid I loved it, even before I knew how to cook anything, let alone the extravagance that Thanksgiving entails. Now, it should be noted that one of the main reasons why it has always been my favorite is because of the Rum-Soaked Raisin Rolls. These are not considered a dessert-no. They are always SERVED WITH THE MEAL, in a basket, passed around, as though it is some sort of dinner roll. This blew my mind as a child as I hope it does yours after you've made and tasted them!

Rum-Soaked Raisin Rolls

Ingredients

1 package pillsbury croissant rolls

(if you are an ambitious maker out there you may want to challenge yourself and try and make your own croissant dough! it's actually really fun and becomes a reminder of how important butter is to good food :)

3 cups raisins

1 cup dark sweet rum

cinnamon sugar

butter

Directions

First you must soak your raisins. Place raisins in a plastic ziploc and add rum. Close the bag and move it around so that rum is evenly distributed. Let soak for at least 30 minutes or up to a few hours depending on how much rum flavor you want. (regardless it won't be that strong as most of it will cook off).

Next open package of pillsbury croissant rolls. Now, don't break them apart as we would if we were making croissants, find the seam of the cylindrical wrapped dough and unravel it, so that the dough is flat in a rectangular shape.

Cut dough along already indented lines to form triangle, pizza slice like shapes of the dough.

Now, melt your butter. Thoroughly brush butter on all of triangle slices.

Next, liberally sprinkle cinnamon sugar over slices of dough.

Evenly spread raisins on each slice, at least 6 to each.

Now, take each piece with the point of the triangle facing towards you and starting with the point, roll up into a sleeping bag or perhaps a fruit roll up from our 90's pasts.

Then cut it in half and place each half, cut side down, right next to each other. Take the tops of each half and twist them together to form one roll-like shape. Kind of like the top of a soft serve ice cream cone.

Coat each finished roll in more butter, and sprinkle more cinnamon sugar

place on greased baking sheet

bake at 425 for 25 minutes, check after 15.

Make the Icing:

1/4 lb butter (1 stick)

1 tsp vanilla

1 lb (box) powdered sugar

Milk, enough to make the proper consistency

Add butter, vanilla, and half of powdered sugar. Add milk and rest of sugar until icing is the correct consistency for pouring over rolls. (for added flavor, add some of the raisin soaked rum if desired)

Drizzle icing over rolls and enjoy!

CLOSED (for only) THIS WEEK

2011-11-21T16:20:00.000-08:00

Hi Everyone!
Hope you all are gearing up for thanksgiving and have gotten all the produce you could need at last week's markets because unfortunately we will be closed this week. It is an unfortunate truth that no one needs to even LOOK at food the day after thanksgiving (ok, maybe if it's exclusively leftovers). BUT just a reminder, we are open all year round Thursdays 3-7 at Terra Vista and Fridays 10-2 at Victoria Gardens and we're getting increasingly excited for the holidays as I hope you are too!
Just want to take this opportunity to thank everyone from the Rancho Cucamonga community and greater Inland Empire region for all your support and help in getting the word out about our markets! We've made such amazing progress together and hope to see all of you in two weeks, fully recovered from those thanksgiving feasts.
Remember to check back later for the recipe of the week, possibly an addition to the thanksgiving dessert menu? Who knows! Come back and check soon!

Thank you!!

Baked Tomato Casserole

2011-11-14T17:06:00.000-08:00

Unfortunately, I cannot personally take credit for this week's recipe, however I did make it yesterday as a brunch-ish dish and it was wonderful. The best thing about living in southern california is that there are tomatoes all year round! Enjoy the freshness of the basil paired with the protein in the eggs and this makes for a wholly complete treat. Props to Gojee as referenced earlier for tuning me into this delicious recipe; please enjoy!

Baked Summer Tomatoes
serves 2

2 c cubed ciabatta bread (1/2" cubes)
1 c packed arugula
6 eggs, beaten together
salt and pepper, to taste
1 large tomato, sliced
small handful basil leaves, sliced thin
1 c crumbled feta cheese
2 T olive oil
3 medium shallots, sliced thin

Preheat oven to 400F. Separate bread cubes between two small (4”-6”) oven-proof dishes. Top each with 1/2 c arugula and half the beaten eggs. Season with a few pinches of salt and pepper. Top each dish with half the tomato slices, basil, and 1/2 c feta cheese. Transfer dishes to oven and cook 15-18 minutes, until eggs are set and cheese begins to brown.

While casserole is baking, make the fried shallots. Heat 2 T olive oil over medium heat. Add shallots, and cook 8-10 minutes, stirring occasionally, until golden brown and crispy.

Remove dishes from oven, and top with crispy shallots. Season to taste with salt, pepper and additional basil, if desired.

http://www.gojee.com/food/links/baked-summer-tomatoes

Gojee, the greatest food site ever

2011-11-14T12:40:00.000-08:00

Hey there everyone, before I post the recipe for this week, I wanted to share with you this AMAZING website, http://www.gojee.com.
Not only is the site itself incredible aesthetically pleasing but it's the most useful cooking tool for novices everywhere! All you have to do is type in the ingredients you have in your kitchen, the ones you crave, and the one's you don't have and it'll provide recipes for you depending on the ingredients you submitted. Check it out, if you get a chance, I've been reading it all week!

Urban farming to the max!

2011-11-09T19:23:00.000-08:00

Too intimidated to start your own urban farm? Check out these guys and their farming initiatives. If they can do it in New York on rooftops, why can't you?

http://www.brooklyngrangefarm.com/

"Brooklyn Grange is a commercial organic farm located on New York City rooftops. We grow vegetables in the city and sell them to local people and businesses. The goal is to improve access to very good food, to connect city people more closely to farms and food production, and to make urban farming a viable enterprise and livelihood."

It's officially Fall, and time for Soup!

2011-11-07T15:56:00.000-08:00

It seems this past weekend of rain has finally brought the seasonal transition we've all been waiting for; temperatures are dropping, the air is crisp, and it's time to eat some soup. When it's cold all I want to do is curl up in a blanket, snuggle with an animal and eat my comfort foods. This includes tons of chocolate, an assortment of teas, and of course soup! This week's recipe is a simple soup that tastes delicious and puts you in the fall mood. Enjoy!

Pumpkin, Sweet Potato, and Leek Soup

Ingredients

olive oil

2 leeks, chopped

1 small white onion, chopped

1 stalk celery, chopped

1 small carrot, chopped

2 sweet potatoes, peeled (if you prefer) and chopped

1 sugar pumpkin, seeded and cubed

2 tablespoons garlic, chopped

1 quart chicken stock

1 cup heavy whipping cream

1 bay leaf

1 tablespoon fresh sage, chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

salt and pepper to taste

Directions

Heat just enough oil to coat bottom of a large soup pot.

Add leeks, onion, celery, carrot, sweet potato, pumpkin, garlic and saute until browned

Add stock, cream, and bay leaf

Bring to boil

Reduce to simmer and cook until all vegetables are tender

Add all spices and salt and pepper to taste

Remove bay leaf and puree until smooth

Enjoy!

Unsure what to do with those left over pumpkin seeds?

Roast them!

All you have to do is toss all the seeds you have in a bowl with melted butter and salt and spread them evenly on a baking sheet. Bake for 45 minutes at 300 degrees or until brown, stirring occasionally. Let cool and enjoy!

Two for One, a Recipe Day treat!

2011-10-31T15:33:00.000-07:00

Today, you luckily healthy minded people get two recipes in one day. First, a guilty pleasure of mine and the second, a delicious and exciting staple salad!

Remember most if not all of these ingredients you can find at our markets, even the honey! Hope you enjoy!

Baked Cinnamon Sugar Sweet Potato Fries
Ingredients
5 sweet potatoes, sliced into 1/4 inch long pieces
oil
cinnamon sugar
salt & pepper

Directions
Preheat oven to 450 degrees
Line baking sheet with parchment
Toss sliced sweet potatoes in bowl with just enough oil to coat.
Sprinkle with cinnamon sugar and salt and pepper
Spread sweet potatoes on baking sheet in a single layer
Bake until tender and golden brown, tossing occasionally, about 20 minutes.
Let cool before eating and enjoy!

Corn Raddish Salad
Ingredients
4 ears raw sweet corn, husked and silk removed
10 radishes, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped
1/2 to 1 jalapeno chili pepper, seeded and coarsely chopped
3 tablespoons fresh squeezed lime juice
3 teaspoons honey
3 tablespoons extra virgin olive oil
salt, to taste
1/4 cup fresh basil, roughly chopped

Directions
Cut the corn kernels from the ear of the corn like this!
Place corn in a large bowl. Add radishes, onion, and cilantro, set aside.
For the dressing:
puree chili pepper, lime juice, honey, and olive oil in a blender.
add mixture to bowl of corn, salt and pepper to taste.
Top with fresh basil, and enjoy!

We're having a GIVE-AWAY!

2011-10-26T15:28:00.000-07:00

Heritage Farmer's Market is giving away a......

$25 Value Bag of Farmer's market Produce and Goodies!

All you have to do is friend us on facebook, and follow the simple directions on our wall.
Don't miss this amazing opportunity to get some free produce and hang out at our market!
The winner will be announced on November 2nd and the Prize given on November 3rd at the Thursday market so don't delay!

Easy and Fast Way to Roast ANY Vegetable

2011-10-24T19:03:00.000-07:00

In this season there are so many beautiful and delicious vegetables out there that people seem completely perplexed as to what to do with them. While there's a multitude of more complicated recipes out there that integrate these veggies (that hopefully we will get to in this weekly blog post!) there's also an easy thing to do with any and all of them; roast 'em! Roasted vegetables are delicious paired with meats, in salads, in a sandwich with some pesto and fresh cheeses, or simply alone. Below is simple and quick way to roast any vegetable. Hope you enjoy!

Delicious Roasted Vegetables

Ingredients
Any combination of the following vegetables:
1 small butternut squash, cubed
1 small summer squash, cubed
2 bell peppers, seeded and sliced into wide strips
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 bunch asparagus, ends cut off, cut into small pieces
3 carrots, halved
5 to 7 garlic cloves, peeled, cut in half
1 bunch cauliflower, chopped into small pieces
1 bunch broccoli, chopped into small pieces
1 eggplant, cubed
2 zucchini, sliced into strips
1 bunch yellow or red radishes, ends cut off, sliced into rounds
3 tablespoons balsamic vinegar
1/4 cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
salt and pepper

Directions
Preheat over to 475 degrees.
In a large bowl combine all chopped vegetables
In a small bowl stir together balsamic vinegar, oil, thyme, rosemary, salt, and pepper
Toss with vegetables until evenly coated
Place on roasting pan, roast in oven for 30 minutes, stirring every ten minutes or until vegetables are tender and brown

Heritage Adopts some Baby Chix!

2011-10-19T12:28:00.000-07:00

Hello all you fresh people, hope you're enjoying this fall-esque weather as much as I am! Alas with the coming of fall we have some new members of our heritage farmer's market team. 5 brand new baby chickens!

Last week, as some of you may know, our egg farmers brought these 5 adorable baby chickens to the market. Many kids and adults alike were fascinated by their cute little chirps and feathers and due to the alignment of some miscommunication and great enthusiasm these 5 baby chickens have found a new home at a friend of the market's in lovely Davis, California. Even in the past few days they've grown and I'll keep you updated with more baby chicken news as they grow and grow.

You can find fresh certified organic eggs at our markets, perhaps tomorrow at our new location at the Terra Vista shopping center on the corner of Foothill Blvd and Aspen near Old Navy and Homegoods!

Exotic Bean Salad

2011-10-17T18:51:00.000-07:00

Everyone loves beans; in burritos, mixed with interesting rice, in salsas, etc. We are blogging from southern california after all and I wont pretend to deny our mexican influences. We should note though, when people think beans, they generally think of black beans or pinto beans or perhaps even lentils. But as some of you may not know, there are a multitude, more than you are imagining right now, of different varieties of beans out there. And they're not hard to find either. This week's recipe utilizes some of these not as well known beans as well as some fresh produce and nuts that you can easily find at our market.

It's time to get adventurous and broaden your horizons in the vast world of beans. It does take a bit of time to cook all these strange beans, but if you make a large quantity you can eat it all week!

Exotic Bean Salad
Ingredients
1 cup azuki beans
1 cup mung beans
1 cup cooked black garbanzo beans
1 bunch green cauliflower, chopped in small pieces (personal preference for salads)
3 to 5 dates, chopped into small pieces
1/2 cup walnuts
1/4 cup chia seeds
3 Tablespoons canola oil
1 Tablespoon sherry vinegar
2 teaspoons honey (to taste)
3 tablespoons nigella seeds
salt, to taste

Directions
First you must cook your beans. It is best to do this separately as they all have their individual cooking times and water needs. AND this way you can cook more than you need and use the leftovers in another dish like this amazing sounding kale salad, because we all know how much we love kale!
Pace azuki beans in a medium saucepan with enough water to cover. Bring to boil, reduce heat, and simmer 30-45 minutes, until tender.
Boil 3 cups water. Add mung beans, reduce heat to low. Cover and simmer on low heat for 45 minutes to an hour until all water is absorbed and beans are tender.
Heat oil in pan, add garlic after 1 minute. Saute cauliflower for 5 minutes with garlic and salt and pepper. Remove from heat and let cool.
Now mix all ingredients together in large bowl, stir it all up, and enjoy your exotic dish!

If this message has gotten you at all curious about beans, here is an aesthetically nice 'how to' provided by rancho gordo. Enjoy!

New Thursday Market Location....

2011-10-12T15:03:00.001-07:00

Hope to see you at our new location every Thursdays from 3 pm - 7pm beginning 10/20/11!

Ricotta Stuffed Mushrooms

2011-10-10T20:11:00.000-07:00

Today's recipe is an easy yet classy dish to make. It doesn't take more than 30 minutes but looks and tastes fantastic. Spinach is going out of season so we must use it while we can! I love this dish and I hope you do too.

Ricotta Stuffed Mushrooms
Ingredients
7 or 8 large white mushrooms, stems removed
mushroom stems, minced
2 cloves garlic, minced
1/2 cup ricotta cheese
1 cup spinach
1/4 cup bread crumbs
salt and pepper

Directions
Heat oil in a skillet at medium heat, add garlic, let saute for 1 minute. Add minced mushroom stems, continue to saute until soft. Turn the heat to low. Add ricotta, bread crumbs, salt and pepper to taste. Stir until incorporated. Add spinach, stir mixture until spinach is reduced. Transfer mixture to a bowl. Spoon small spoonfuls of mixture into mushrooms. Place on greased baking sheet, bake at 400 degrees for 10 minutes. Check after 5. Enjoy!

Initiation of Recipe Day!

2011-10-03T17:14:00.000-07:00

Hello all you locally fresh and organically inclined people. Sorry for the short hiatus but we're back with a brand new weekly contribution to your cooking lives! Every Monday we will provide you with a refreshingly new recipe featuring ingredients you can find at our markets. It may be some weird looking squash you've been too afraid to try or possibly some obscure spice or seed you never knew you could use in smoothies, or simply some weekly staples that you want to use in a new, more exciting way. We all have to eat and the cook is always the most respected in the room, so why not steal one of these recipes and impress your friends and families?

Kale is a strange and mysterious green but there's this secret about cooking it without really cooking it; massage it with salt! Some molecular thing happens that makes it super tender and tasty. Hope you enjoy this as much as I did!

Massaged Kale Salad
Ingredients
1 large bunch of kale, stalks removed and discarded, leaves thinly sliced into strips
(if you've never cut kale before check this out!)
1 lemon juiced
1 teaspoon sea salt
1/3 cup sunflower seeds raw or toasted
1/4 cup diced shallot
1/3 cup currants
1/2 apple, cut into matchstick like strips
1/4 cup olive oil
2 tablespoons apple cider vinegar
1/3 cup gorgonzola cheese (optional!)

Directions
In a large bowl, add the kale, half of lemon juice and salt. Massage the kale for about 2 minutes (this will feel like a long time), the kale should reduce in volume by about 1/3. Add salt if it doesn't seem to be shrinking enough.
Gently stir in sunflower seeds, shallots, currants, and apple
Dress with oil and vinegar and toss
Alter salt and vinegar and remaining lemon juice to taste
Add cheese if desired.

Alternative Dressing
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons tahini
1 teaspoon honey
1 lemon juiced
salt and pepper to taste

Heritage Farmers Market @VG

2011-09-06T11:08:00.000-07:00

Have you had the opportunity to visit our new Friday market at Victoria Gardens? Below are some pictures from last weeks market day. Enjoy and we hope to see you there soon!

Victoria Gardens

S. Main Street

Every Friday

10 AM to 2 PM

Four Points by Sheraton

11960 Foothill Blvd.

Every Thursday

2 PM to 7 PM

Email: heritagefarmersmarket@gmail.com for questions, comments, inquiries

We will resume normal hours...

2011-09-01T12:07:00.000-07:00

Hey there fresh-a-holics! We enjoyed having the market this summer from 4 - 8 pm, but now we will resume our normal hours. The Heritage Harvest Certified Farmers market will go back to the hours of 2 pm to 7 pm beginning on September 8th! Thanks for your support and we can't wait to see you there!

2 to 7 pm beginning September 8th!

What a fun night at...

2011-08-15T17:56:00.000-07:00

We had such a blast with everyone at Family fun night at The Heritage Farmers Market on August 4th at the Four Points by Sheraton Hotel! It was such a great way to say farewell to our tiny market regulars who had to return to school the following Monday :(. As always, thank you all for coming out and supporting. We'd like to also thank the Ice Cream Sundae Divas for providing yummy sundaes, Madison Marie and Mackenzie Paige for rocking the market house, and Face painting by Cynnamon for making all the kiddies (and adults...."me") look sparkly and cute. Please join our facebook page for updates on upcoming market events....there will be more!

Yay! Family Fun Night.....

2011-08-03T13:45:00.000-07:00

I guarantee that you DON'T want to miss Family Fun Night at Heritage Harvest Certified Farmer's Market! Bring the kids, a blanket, and a good attitude and be ready for some fun! Check out what's in store for the Rancho Cucamonga community tomorrow!

@ The Heritage Farmer's Market

Four Points Sheraton Hotel

11960 Foothill Blvd., Rancho Cucamonga

(1 blk west of Day Creek)

Thursday, August 4th

4 pm - 8 pm

* Live Music by local band Madison Marie & Mackenzie Page

* Ice Cream by The Ice Cream Sundae Divas

* FREE Face Painting by Cynammon

* And of course FRESH produce and goodies by local farmers and artisans

Family Fun Night | August 4th...

2011-07-30T12:44:00.000-07:00

We love the kids at Heritage Farmers Market!!!! That's why we have a super fun day planned for them. Come celebrate with us on Thursday, August 4th from 4 pm - 8 pm at the Four Points by Sheraton Hotel for Family Fun Night @ The Heritage Farmer's Market! We'll have soooooooooo many fun things going on. Face Painting, Live Music, Giveaways, Ice Cream Sundaes & More!!!!! This is a FREE event for the entire family. Bring your blankets to hang out on the grass area, play games, roll around, eat fresh picked fruit, and just chillax (that's chill+relax...lol!)! We can't wait to see you and ALL the people you bring with you ;)

Live Music by: Madison Marie & Mackenzie Paige Band

Ice Cream by: Ice Cream Sundae Divas

Come see what ELSE will be GROWIN' on!!!! Stay updated by joining our Facebook page!

New Hours

2011-07-12T22:01:00.000-07:00

Just here to update ya' on the new summer hours. Our Thursday market hours are from 4 pm to 8 pm. This decision is based on the fact that it's HOT in the I.E. and we want to give our 9 to 6'ers access to delicious cool down fruits this summer as well. Thanks for your patience and we look forward to seeing you this week!

Four Points by Sheraton

11960 Foothill Blvd | Rancho Cucamonga

4 pm - 8 pm {Summer Hours}

1 block west of Day Creek

Angelo's Farm | Carol Gardens | 3 Red Hearts Farm | Hillside Farm | California's Best Kettle Korn

Scentsational Soaps | 2 Tasty Empanadas | Bad Ass Coffee | Clair Miles Succulents | Temecula Honey

Contact us...we don't mind...REALLY!

2011-07-06T17:28:00.000-07:00

We realize that you can't always attend every farmers market each and every week, but you may have questions about hours, locations, how to become a vendor, whether we'll be having a certain produce, or item at the market, etc... We are always available to answer your questions and/or inquiries via email. We welcome your questions and requests! We receive several comment - questions on facebook, however we don't think it's appropriate to answer your questions in depth via an fb comment. Please email us at Heritagefarmersmarket{at}gmail{dot}com any day, anytime. Our team is small, so please allow us a few days to respond. We appreciate your support and we welcome community input. That's how we stay on top of our game and are informed on what YOU need in your refrigerator and kitchen :) So bring the questions, requests, and comment ON! We're waiting....don't be shy :)

be well,

The Heritage Harvest Certified Farmer's Market Team

New Market

2011-06-19T23:08:00.000-07:00

Hi there!

Yes we know it has been awhile....Please accept my apologies for the lack of postings, but know that when we are silent, we are working on some wonderful things for you all.

Well if you haven't already heard, there is a new farmer's market at Victoria Gardens mall on friday mornings from 9 am to 1 pm, and yep you guessed it correctly the Heritage Farmer's Market staff has hand selected all of the wonderful farmers and food vendors that you see at that market. So don't be surprised if you see some of your faves (Carol Gardens, 3 Red Hearts Farm, Lim's Farm, Empanadas, etc.) from the Thursday market at the Friday market as well. So now if you can't get by and pick up your fresh goodies on Thursday at the Four Points by Sheraton, you can head over to Victoria Gardens on Friday morning and stock up.

Thanks for your support, warmth, and awesome feedback. :)

Summer fruit

2011-05-26T11:42:00.000-07:00

I'm surely looking forward to all of the summer fruits that are going to start popping up! We are going to be welcoming lots of new fruits at the Heritage Certified Farmer's Market over the next few weeks and we are excited about it! Our farmers have already started buzzing about what they will be bringing and I'm eager to taste everything with a seed...hint hint ;) Below are a few pictures of some season fruits and of course you'll be seeing some of these yummy selections at our market. Be well!

Other Perspectives

2011-05-26T11:13:00.000-07:00

The Heritage Certified Farmers Market is not only devoted to providing access to farm fresh produce. We are are committed to providing the community access to education, health, and wellness. Below, is a link to one of our favorite websites that we go to for inspiration and information. I hope you are as inspired as we are.

Be Well!

Nourish Life

Nourish is an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities.

www.nourishlife.org

How is your heart?

2011-04-21T22:12:00.000-07:00

We're asking because we care! The Heritage Certified Farmer's Market was created to bring you fresh and organic produce, but to also provide education on healthy eating and living. We are by no means experts, but we love sharing great information that will save lives. Please feel free to stop by our information table at the market and grab some of the literature on our table and please read the article below for more information on how to keep your heart healthy.

22 Heart Smart foods - By now you know that eating too much fat can clog your arteries. But did you realize that some foods can actually help clear arteries, lower cholesterol and reduce blood pressure? And there's a whole lot more out there besides oat bran. You may be surprised to learn that a handful of peanuts, a cup of tea and a piece of rich chocolate all contain substances that may help reduce the risk factors for heart disease, the number-one killer of women. Making the 22 foods below part of your regular diet can do wonders for your heart. So get started on the road to good heart health - you'll love every bite.

Heart Smart Foods:

Almonds, apples, beans, corn, garlic, grapefruit, oats, olive oil, onions, oranges, rice, salmon, soy, spinach, tea, tomato and more HERE!

Market Day!

2011-04-07T10:16:00.000-07:00

We love how the word about The Heritage Certified Farmer's Market is starting to spread! Please continue to tell your friends, family, and colleagues about where you are purchasing your fresh and organic fruits and vegetables. Last week we captured some of you at the market in the early part of the day. We know who you are, we've spotted you, and we will acknowledge you! Lol! You are the ones who come early to get the first pick of everything before some of your favorites are all gone (eggs, greens, strawberries, squaw bread). Smart folks you are ;)

Let Us (pun intended) eat more leafy greens!

2011-03-27T23:35:00.000-07:00

Today's lunch in my house consisted of lettuce, lettuce, and more lettuce which made for a huge salad! It was a really hearty, fill up a full plate kind of salad topped with a bit of cheddar cheese and some italian dressing. A few of our farmers at The Heritage Farmer's Market carry some of the best lettuce you'll ever taste. Be sure to check out Angelo's farm and Unity farm for your leafy greens (red leaf, romaine, and chinese), and once you make your big ol' salad, please share your best salad making tips with us all.

Organic Fruit Salad

2011-03-07T11:20:00.000-08:00

We're excited because the weather is warming up (well kind of) and our farmer's will be bringing in lots of new goodies. We're anticipating all kinds of yummy fruits this spring and summer. Don't you all just love snacking on a fresh, and cool fruit salad? Now that I've experience the taste of fresh and organic fruit...I'll think twice before purchasing any of those expensive and preservative filled party pack fruit salads from the grocery store.

Below are some tips on creating the perfect fruit salad this season. You'll be able to pick up most of these fruits at The Heritage Farmer's Market over the next few months. :)

Fresh, organic fruit salads are so festive and healthy, make someone you love glow with one soon. I love mixing fruit flavors together and I think I’ve found a few secrets to delectable fruit salad blends. Here are some elements that make a great fruit salad sure to please and win smiles:

Marinade: First off a good juicy base fruit is best, citrus and melons both make nice frescas marinades. If you can find organic watermelon or organic citrus in season near you, go for it, you body will thank you.
Bite size delights of nutrients: The essence of fruit salad is to combine healthy organic bite size fruit slices that vary in texture and flavor. For instance organic white peach, green and red grape pair well with pear and berry. It is amazing how well fruits meld when combined.
Freshness: Depending on how fresh the fruit is when cut, it will keep for half the week. To ensure this you may like to wash the fruits or addGrapefruit Seed Extract to the mixture for natural freshness.
Rainbows: Creating a feast for the eye as well as the palate is key, I like adding edible flowers!

Keep reading for the recipe.

Here is the recipe for the above fruit salad:

Fresh watermelon (preferably organic): Slice, chop, mash, your choice.

Organic grapes: Slice each grape numerous times avoid seeds.

Organic pears: Finely chop crisp pears in small cubes.

Organic white peach: Slice thin and small.

Organic raspberries: Any berry works (even jam in some cases), crush or add whole.

Edible flowers: try pansies, violas or marigold petals

Optional: 1 teaspoon rosewater.

Mix all, keep refrigerated, enjoy often as a healthy snack.

Serving suggestion: Try serving the mix over organic frozen or any yogurt with soaked almonds, or your favorite granola or muesli

{source}

Fresh herbs...

2011-02-28T12:03:00.000-08:00

If you haven't noticed already, we have one of the most knowledgeable and friendliest farmer's named Tom Yost of Carol's Garden. He's the one who's always smiling, dancing, and singing at the market. Well we are so happy to have him there...not just because of his personality, but also because of the great variety of plants and herbs he carries. If you haven't had a chance to speak with Tom, please make it a point to stop by his booth on Thursday. You can really take the flavor of your nightly meals up a notch by combining some of his yummy herbs with your recipe's.

Below are some pictures of the herbs Tom offers.

Spotlight: Unity Farm

2011-02-15T19:06:00.000-08:00

On Sunday afternoon we headed over to the city of Rubidoux to tour Unity Farm. As most of you know, Unity Farm was one of our first farmers at the Heritage Certified Farmer's Market, so we were honored to have Gabriel Ruiz give us a grand tour! It was such an amazing day, and we learned so much about Gabriel and the farm he manages with his brother and uncle. We even got down and dirty ourselves helping Gabriel pull up carrots, lettuce, and check the soil.

If you are ever in the area and would like to get your produce directly from the source...You should definitely stop by Unity Farms and see what they have Growin' on. :)

Unity Farm
4800 Crestmore
Rubidoux, Ca 92509

Chinese New Year Celebration

2011-02-09T11:57:00.000-08:00

First we'd like to thank you for coming out last Thursday to celebrate the Chinese New Year with us! It was a fun time, and we are so grateful to our demonstrators and vendors who took time out of their busy schedules to perform and provide special cultural items for our market . We even continued our Chinese New Year celebration on Saturday by attending the festivities in Chinatown. What an awesome time that was! Check out some of the incredible pictures we snapped below!

See you all on Thursday from 2 - 7 pm! Please email us if you have any questions, inquiries, or requests :) heritagefarmersmarket@gmail.com

Chinese New Year Celebration @.....

2011-01-31T18:09:00.000-08:00

The Heritage Certified Farmers Market. Come celebrate with us on Thursday, February 3rd from 2 pm until 7 pm as we celebrate Chinese New Year. We will have LOTS of live demonstrations, celebratory gifts and other fun stuff! So bring your family out to enjoy the festivities, and don't forget your eco-friendly tote bags for shopping organic. See you Thursday!

Today is the day!

2011-01-27T09:30:00.000-08:00

See you all this afternoon at the market! 2 -7 pm, 11960 Foothill Blvd in the Four Points by Sheraton Hotel parking lot.

Fresh Produce

McDowell Family (Market regulars)

See you on January 27th!

2011-01-23T19:55:00.000-08:00

We really hate when the winds get out of control and we need to cancel the market :( But we will be back in business on January 27th, from 2 ~ 7 pm. Hopefully the weather will be the same next week and we can all bask in the sun while stocking up on fresh goodies.

See you soon!

Market Cancelled :(

2011-01-20T10:16:00.001-08:00

Due to the winds, we MUST cancel the market today. We will see you all on January 27th!

2011-01-18T22:03:00.000-08:00

The weather has been absolutely perfect, and it seems you all have enjoyed coming out and soaking up the sun as well. The market has seen LOTS of new faces over the past 2 weeks and it's really been nice watching you all spread the word and seeing the market grow. We've even noticed friends and family running into one another at the market...It's been a reunion of sorts. :)

Come out this Thursday and welcome our new farmer's if you haven't already done so. Carol's Gardens (fresh herbs) and 3 Red Hearts (organic plantain & more). See ya' there.

We're back!

2011-01-04T21:01:00.000-08:00

Happy New Year! We are so excited about 2011...aren't you? We are most excited about resuming the Heritage Harvest Certified Farmer's Market this week (Thursday, January 6th, 2 - 7 pm) and seeing all of your friendly faces again. Please be sure to bring your reusable tote bags this week and stock up on all of your favorite fruits, vegetables, and artisan goodies. Remember if you don't have a reusable tote and you shop at the market often, we sell Heritage totes for $3.50. We love to see our community showing their support by carrying Heritage reusable totes ;)

All Organic Market...

2010-12-23T13:28:00.000-08:00

A few days ago we went shopping at the only ALL organic store in Southern California (Goodwin's in Riverside). Well below are a few pics from our trip there. We can't wait to go back for some fresh brewed organic coffee! I also ordered some apple cider, and the barista squeezed the juice from 5 organic apples right in front of me...HELLO! Now that's what I call fresh! Also, we were delighted to run into Gabriel of Unity farm who happens to be one of our farmer's from The Heritage Harvest Certified Farmer's Market. It's nice to know that our farmer's are practicing what they are preaching...wouldn't you agree?

Happy Holidays!

2010-12-19T10:44:00.000-08:00

We would like to thank you for attending and supporting The Heritage Farmer's Market this year. We are truly thankful that our market has been able to serve you in many ways....Great produce, Great recipe's shared, and Great chatter :) We have met so many wonderful folks in the community, and learned so much about your wants and needs. We look forward to bringing you LOTS more great farmers, and artisans next year. Please feel free to email us at any time if you have any suggestions, comments, vendor inquiries, praises, etc. at: heritagefarmersmarket@gmail.com. The market will resume January 6, 2011!

FARMER'S MARKET SCHEDULE

Closed: December 23rd & December 30th
Resume: January 6, 2011

Healthy RC feature

2010-12-12T17:41:00.000-08:00

Healthy RC Living Episode 18 from City of Rancho Cucamonga on Vimeo.

A few weeks ago Healthy Rancho Cucamonga came to the market with a microphone and videographer to record some of the awesome happenings at The Heritage Farmer's Market. They interviewed the President of the market, Dion Bing Turner and he explained several details that you may not have known about. I've attached a video for your viewing pleasure, so check it out and please let us know what you think! Our piece begins at the 15 minute mark if you'd like to forward and get right to it. :)

News worthy

2010-12-10T09:39:00.000-08:00

We are so pleased to announce that the Inland Valley Daily Bulletin has caught wind of the farmer's market and published an article in todays paper. woo hoo woo hoo! Can you tell we're excited???? We are confident that this will bring more appreciative folks just like YOU out to our Thursday market. We would just like to say thanks to Wendy over at the Daily Bulletin for the coverage, and we look forward to more phone calls and emails (which we have already started receiving) to roll in.

Click HERE to read the article.

December Schedule

2010-12-04T19:36:00.000-08:00

Greetings!

Just wanted to give you an update on the Heritage Farmer's Market Schedule. We will be open the first 3 Thursdays in December (2nd, 9th, 16th) and will close for Christmas Eve and New Years Eve :( But don't worry....We will resume normal operations on January 6th, 2011! We are working hard to bring you some EXCITING events, farmers, artisans and more for the new year. We've got a lot of neat ideas up our sleeve, and we are looking forward to building community even more so in 2011!

So please, come by the market during the first 3 weeks in December and stock up since we won't see you again until after the new year. Come check us out and see what's growin' on!

*We recommend stopping by our Coffee Artisan's booth and picking up a pound of the Hawaii Frost Coffee. We brew it every morning to get our day started. YUM!

Join our FACEBOOK PAGE by clicking HERE.

Open Wednesday...Get your holiday organic goodies!

2010-11-24T09:22:00.000-08:00

We are open today! Wednesday.....to give YOU good people the opportunity to grab some local + organic goodness for your holiday feast tomorrow. We'll be at the same location from 2 - 5 pm today! Come see what's GROWIN' on at The Heritage Farmer's Market!

Recipe's from market regular Shaundra W.

2010-11-13T21:58:00.000-08:00

Below are a couple of recipe's from our regular Shaundra Williams. If you have any recipe's from produce you've purchased at the Heritage Farmer's Market, please send them to: heritagefarmersmarket@gmail.com and we will post them to share!

(Plated on white with pumpkin back ground)

Chard, 1 red bell pepper, 4 fresh cloves of garlic, extra virgin olive oil, crushed black pepper and coarse sea salt to taste.

Wash one bunch of fresh chard. Leave 1 inch of red stem beyond the green leaf. Cut into half inch strips and set aside.

Wash and cut one red bell pepper in half. Remove seeds and stem. Slice lengthwise and cut slices in half once.

Remove skin from 4 cloves of fresh garlic and sautee in 3 tablespoons of extra virgin olive oil on medium heat. Add fresh crushed pepper and a small pinch of sea salt. Add chard and red bell peppers and saute stirring frequently for 5-10 minutes until softened to your preference. Serve immediately. (I have also tried this with one bunck of fresh kale and a yellow bell pepper. I sauteed tuna right into the mix. It is a coarser texture but full of flavor and nutrients).

A nice compliment to fish prepared on your indoor or outdoor grill.

Swiss chard is packed with nutrition. It is an excellent source of vitamins C, E, and K, carotenes, chlorophyll, and fiber, minerals including potassium, magnesium, iron, and manganese, and vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid. Swiss chard is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; phytochemicals, chlorophyll, other plant pigments, and soluble fiber. The generous amount of vitamin K that is contained in Swiss chard, is especially beneficial in the maintenance of bone health. www.everynutrient.com

Happy Fall and Healthy Living Ya'll!

Submitted by Shaundra Williams, 10/21/10
shaundrawilliams.mymarkstore.com

(Presented in two bowls with Unity Farms flyer in back ground)

1 pound organic fresh spinach, 1 bunch fresh lettuce (your choice) 1 large fresh tomato, 1 extra large fresh avocado, extra virgin olive oil, red wine vinegar (or flavored vinegar of your choice), crushed black pepper and coarse sea salt to taste.

Wash spinach, lettuce, tomato and avocado. Dry thoroughly. Cut or slice tomato and avocado to the size and style you prefer. I like large wedges of tomato and long slices of avocado to decorate the top of the greens ~ a nice presentation!

Add spinach/lettuce to salad bowls and garnish with avocado and tomato. Drizzle 2 tablespoons of extra virgin olive oil and 1-2 tablespoons of vinegar on each salad. Add pepper and a small amount of salt to taste.

(Freshly grilled fish, salmon is shown here, is a nice complement to add protein and complete the meal.)

Spinach is one of the most nutrient-dense vegetables. It provides an excellent source of vitamins C and K, carotenes, folic acid, manganese, iron, magnesium, vitamins B2, B1, B6, and E. The iron content in spinach is twice that of other greens. Spinach is also one of the most alkaline foods. This makes it useful in helping to regulate the body's pH balance. Spinach contains one of the richest dietary sources of lutein to promote healthy eye sight and preventing macular degeneration and cataracts. Spinach, like other chlorophyll and carotene containing vegetables, contains anticancer properties. Studies have identified at least thirteen different flavonoid compounds in spinach that function as antioxidants and as anticancer agents. www.everynutrient.com

Happy Fall and Healthy Living Ya'll!

Submitted by Shaundra Williams, 10/28/10
shaundrawilliams.mymarkstore.com

1 month & counting!!!!

2010-10-27T18:40:00.000-07:00

We have officially reached & surpassed our 1 month mark! The market has been fantastic and we would like to personally thank you all for coming out and supporting the farmers and artisans. It's nice to see so many of your smiling faces every Thursday, with your market bags in hand all geared up to shop fresh|local|& organic. Our goal is to continue to expand our market and bring you a variety of goodness that we think you'll love. We've already changed the market hours from 2pm - 7pm to accommodate the community because we listen to what you have to say, so If you have any other suggestions...please feel free to comment here on the blog and/or stop by the information booth at the market, and tell us what you would like to see. We are very approachable :)

Also, be on the look out for new artisans and farmer's at the market on 10.28.10. We will also have re-usable bags available for purchase at the market very soon so that you may shop with a good conscience ;)

See ya' Thursday!

Thanks for your support!

2010-10-01T12:57:00.000-07:00

Our opening day was a hit! We received so many kudos from the community, and supportive horn honks from the cars driving up and down Foothill Blvd. We can't wait to bring you even more goodness throughout the coming months. See you next week :) Same place, same time!

2010-09-20T19:55:00.000-07:00

Market Opening ~ Thursday | 9.30.10 | 1 ~ 6 PM

2010-09-09T14:11:00.001-07:00

Hope to see you all at the market opening on 9.30.10!

SPONSORED BY: FOUR POINTS BY SHERATON – RANCHO CUCAMONGA

HERITAGE HARVEST CERTIFIED FARMER’S MARKET

@ 11960 Foothill Boulevard

EVERY THURSDAY | 1 PM TO 6 PM | FRESH PRODUCE | MUSIC | FUN

GROWERS |ARTISANS | NON-PROFITS

Email: Heritagefarmersmarket@gmail.com | Call: 909.997.0199

OUR MISSION

Heritage Harvest Certified Farmer's Market is committed to promoting

health, wellness and wholeness. It is our goal to bring fresh produce, local

artisans, & community activities to the Inland Empire area to promote

healthy lifestyles within the R. Cucamonga/Fontana/Ontario communities.

Market Update

2010-08-27T09:34:00.000-07:00

Whew...Is all I can say. It has been a little tougher than we thought it would be to get the Heritage Farmer's Market up and running, but things are now looking good. We will be announcing the location soon and all kinds of neat stuff that we have been working to bring you on our grand opening day. We appreciate your patience, and we know that you all have been yearning for FRESH | CERTIFIED | PRODUCE in the Rancho/Fontana area just as we have. We invite you to spread the word about our blog and be sure to join our FB fan club, and please stay tuned for the big announcement in the next week or so!

What's for Dinner?

2010-07-28T17:56:00.001-07:00

This post is definitely inspired by Martha Stewart and her amazing ability to entertain many folks with what always looks to me like the most fresh ingredients I've ever seen! Summer is in full effect and many of us (including me) enjoy entertaining family, friends and guests during these warm weather months. BBQ's are always fun, but there are so many other great ways to prepare food and mix things up by using lots of fresh fruits and veggies that are plentiful during the summer season. Below are some summer produce recipes to get you started towards a great evening of entertaining. Enjoy!

A FEW RECIPES

Blackberry-Peach Trifle

Ingredients

Serves 6 to 8

Unsalted butter, room temperature, for baking dish
1 cup all-purpose flour, plus more for baking dish
1 pound ripe yellow peaches (about 3)
1 pound ripe white peaches (about 3)
1 pound fresh blackberries (about 3 heaping cups)
3/4 cup plus 2 tablespoons sugar
3 cups heavy cream
2 large eggs
1 foot pure vanilla extract
1 1/4 teaspoons baking powder
1/4 teaspoon salt

Directions

Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
In a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. Whip remaining 2 cups cream, and refrigerate.
In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
To assemble: Cut cake into 6 pieces. Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

Zucchini Lasagna

Ingredients

Serves 4

Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Directions

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

For more recipes like these go HERE.

Pictures & recipe's via Marthastewart.com

Olallieberry

2010-06-09T11:44:00.000-07:00

A few days ago I was having dinner and noticed the restaurant was serving olallieberry pie. I didn't order any...but I was definitely interested in what "exactly" an olallieberry was. I don't know about you, but I was unfamiliar, so I decided to do a bit of research and this is what I found via Wikipedia.

Olallieberry - is a cross between the loganberry and the youngberry, each of which is itself a cross between blackberry and another berry (raspberry and dewberry, respectively).

The original cross was made in 1935 by S. J. Harvey with the United States Department of Agriculture Agricultural Research Service (USDA-ARS), who ran the cooperative blackberry breeding program between the USDA-ARS and Oregon State University. Selected in 1937 and tested in Oregon, Washington and California as 'Oregon 609', it was named 'Olallie' and released in 1950.^[2] While developed in Oregon, it has never been very productive there and is therefore primarily grown in California.

Creative Cooking

2010-05-13T23:02:00.000-07:00

Eating healthy doesn't mean eating bland or boring. There are several books and magazines that cater to teaching you how to get creative with your healthy eating lifestyle. Take a look at some of the books and magazines we love for great recipe's and food preparation. You can get any of these on Amazon.com or at your local bookstore. Please comment and let us know if you have any great healthy recipe books or magazine recommendations!

Food for thought...

2010-05-10T21:56:00.000-07:00

According to Dr. Sears, some foods help the brain work better, some foods drag down brain performance. Be smart and feed your children foods that will make them smart (and also eat these foods yourself, too). I think Dr. Sears is a smart man. Check out the yummy list of brain food below.

BRAIN BUILDERS

Avocados
Bananas
Beef, lean
Brewer's yeast
Broccoli
Brown rice
Brussel sprouts
Cantaloupe
Cheese
Chicken
Collard greens
Eggs
Flaxseed oil
Legumes
Milk
Oatmeal
Oranges
Peanut butter
Peas
Potatoes
Romaine lettuce
Salmon
Soybeans
Spinach
Tuna
Turkey
Wheat germ
Yogurt

Healthy Eating Tips

2010-05-08T23:37:00.000-07:00

We all know it's important to eat healthy and that includes having several servings of fruits and vegetables daily. Below are some easy tips to help you stay on the right track. Heritage Farmer's Market supports and promotes healthy lifestyles and therefore will be providing you with an array of local farmers who supply fresh produce that will entice your taste buds to ensure that eating healthy is fun!

Healthy eating tip 1: Set yourself up for success
To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a healthy diet sooner than you think.

Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety and freshness—then it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more delicious.
Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.
Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you
make counts.

Welcome!

2010-05-07T17:41:00.000-07:00

Welcome to the Heritage Farmer's Market Blog! We are happy to announce that the Heritage Farmer's Market will begin in June 2010 and will offer fresh produce, great artisans, and community activities. Location and date will be announced very soon, so please check back for updates.

The greatest wealth is health. ~Virgil