Conventional vs. Organic....

The word "organic" has become a trendy term that everyone is throwing around these days, but do you really know the difference between what organic and non-organic is? When you go grocery shopping what is the big difference between those juicy and shiny green apples that are in the organic and non-organic produce section?

Below are some key differences between conventional and organic farming. Hope this helps a bit.

ConventionalOrganic
Apply chemical fertilizers to promote plant growth.Apply natural fertilizers, such as manure or compost, to feed soil and plants.
Spray synthetic insecticides to reduce pests and disease.Spray pesticides from natural sources; use beneficial insects and birds, mating disruption or traps to reduce pests and disease.
Use synthetic herbicides to manage weeds.Use environmentally-generated plant-killing compounds; rotate crops, till, hand weed or mulch to manage weeds.
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.Give animals organic feed and allow them access to the outdoors. Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease.







Holy Guacamole...

As the summer comes to an end we have a few last chances to have a backyard event and enjoy summer eats like chips and dip & barbecue. Once fall hits, it's usually on to soups, and hearty type foods. A great summer snack I love is guacamole. Pick up a few of the delicious avacado's from The Heritage Farmers Market, some tortilla's from your local grocer and follow the directions below.

Delicious!






Guacamole
Ingredients (serves 2-4):
-4 ripe avocados (they should be firm, with just a slight give)
-1/4 cup cilantro, chopped
-2 tablespoons fresh lime juice
-1 tablespoon shallot, finely diced
-2 teaspoons jalapeño, minced (remove the seeds if you don’t want it quite as spicy)
-1-2 teaspoons coarse salt, to taste
-1/4 teaspoon freshly grated black pepper
Directions:
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel and place it in a mixing bowl.
2. Roughly mash the avocado with a fork. Add the cilantro, lime juice, shallot, jalapeño, salt and pepper and continue to mix well.
3. Transfer to a clean bowl and serve immediately.
Tortilla Chips 
Ingredients (makes 96 chips):
-12 corn tortillas
-2 cups canola oil
Directions:
1. In a shallow pan, heat oil to 360° F.
2. Cut tortillas into even strips.
3. Gently place strips into oil, only a handful at a time.
4. Watch carefully and flip, if necessary, until they’re just golden brown and crispy.
5. Remove with a slotted spoon or strainer and place on a paper towel.
6. Sprinkle with sea salt.
Pics & recipe via 

Deceptively Delicious....

Last week on our Facebook page we suggested blending veggies and putting them inside of your turkey meat when you make burgers as a great way to get your children to eat their veggies. Well as I was looking for recipe's, I remembered Jessica Seinfeld's book "Deceptively Delicious," and how clever it was that she had written a book based on "tricking" your kids for the good of their own health. I found a "deceptive" chicken nugget recipe that looks tasty that I think your kiddies may like.

Below is a little snippet of what the book is all about and a great recipe to get you started. She also has a great blog & website with lots of great information. Enjoy

As a mother of three, Jessica Seinfeld, like many busy parents, used to struggle to get her kids to eat right. In Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, she shares her solutions: easy, mouthwatering recipes that even the most overwhelmed families can make—stealthily packed with unseen veggies, puréed so kids will never suspect.

Deceptively Delicious has all of Jessica's winning combinations, including cauliflower in macaroni and cheese, and spinach in brownies. She also shares tips on making healthy snacks and improving store-bought foods, as well as advice on creating a positive environment around the kitchen table. Deceptively Delicious is a godsend for all parents who want healthy kids, peaceful family meals, and to never again have to say, "Eat your vegetables!"
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Chicken Nuggets
(WITH BROCCOLI OR SPINACH OR SWEET POTATO OR BEET)
I don’t know any kid who doesn’t like chicken nuggets. Just don’t tell them what’s hidden inside!
Prep: 10 minutes Total: 20 minutes Serves 4 Packable
1 cup whole-wheat, white, or panko 1 (Japanese) breadcrumbs
12 cup flaxseed meal 1 tablespoon grated Parmesan 12 teaspoon paprika 12 teaspoon garlic powder 2 12 teaspoon onion powder 1 cup broccoli or spinach or sweet
potato or beet puree 1 large egg, lightly beaten 3 1 pound boneless, skinless chicken
breast or chicken tenders, rinsed, dried,
and cut into small chunks 12 teaspoon salt Nonstick cooking spray 4 1 tablespoon olive oil
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder on the paper or foil, and mix well with your fingers.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm.


Cool Pops....

On hot days like the ones we've been experiencing lately, all you want to do is stay cool. Even cooking becomes a chore. Hopefully everyone is using thier Heritage Farmer's Market fruits and veggies to make delicious salads and cold soups for dinner, and tasty fruit infused desserts for evening snacks.

Lately, home made popsicles have been springing up all over the net, so we wanted to share a few great recipes that you can use to make fruit pops at home.

If you have any cool recipe's you'd like to share, please email us at heritagefarmersmarket@gmail.com

Plum Popsicles

Ingredients:
3 ripe black plums
1/4 C agave or honey
1 C seltzer

Blend the plums in a food processor on a high setting for at least 2-3 minutes. There will be lots of tiny skin pieces in the mix, which can be strained if you don't want them. Toss in the sweetener and seltzer and pulse blend for 10-15 seconds. Pour into molds and freeze.

{Photo & Recipe via}

Pineapple Cinnamon Popsicles

Combine the fruit, herb or spice, juice (if called for), and a dash of salt in a blender on high for 30 seconds, until smooth. Pour into Popsicle molds, like these Shooting Stars from Williams-Sonoma, and freeze for six hours.
For an exotic tropical pop, use 3 cups of pineapple chunks (known for anti-inflammatory properties), 1/2 teaspoon cinnamon, and 1/4 cup fresh orange juice.


New Farm alert...

Please support your local farmers! Thankfully, we will be adding another great farm, Adams Acre to our Thursday market at The Terra Vista Town Center. Adams Acre Farm is from Rialto, Ca. and will bring a nice variety of vegetables. Please come out between 3 pm - 7 pm to shop local, organic, and fresh. See you soon!


15 Reasons....

to shop at The Heritage Farmers' Market. We're just saying ;)

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1. Farm fresh: Fruits and vegetables you find at the grocery store are often several days old before they even reach the produce aisle. Before produce hits supermarket shelves, it ships in refrigerated trucks, possibly from thousands of miles away. Farmer's market produce, on the other hand, is nearly the antithesis of grocery store fruits and vegetables. In most cases, the owner of the stand picked it just that morning, so you know the food is as fresh as you can get it outside of growing it yourself.
2. Organic and non-GMO: Many farmers participating in local farmer's markets use organic methods to grow their produce. Most label it as such, so you can be certain you are purchasing chemical free products. They also are more likely to use non-modified seeds. Organic farming is better for the soil, the environment, and your body.
3. Seasonal: There's a move in the United States towards a more seasonal style of eating where one eats what is locally available in season. Some nutritionists and scientists suggest eating seasonally available foods is better for your body, because humans ate seasonal produce for thousands of years before refrigerated shipping changed all that. Still, eating produce in season only makes sense. Lighter fruits and vegetables are available seasonally in the spring and summer, while heartier winter vegetables like squash and parsnips provide sustenance for the cooler autumn and winter months.
4. Ripe: Offerings at the farmer's market are generally picked at the peak of their ripeness when the plants' natural sugars are at their peak. Eating produce when it is ripe not only tastes better, but it also provides the best nutrition possible.
5. More nutritious: One look at the vivid colors of produce found at the farmer's market, and you'll be able to tell just how nutritious the fruits and vegetables are. Compare that to produce at the grocery store, and you'll see that the supermarket fruits and vegetables pale in comparison. Vivid colors in fruits and vegetables are a reflection of the nutrients they contain. Many local farmers cultivate extremely nutritious produce through their careful farming methods.
6. Tastes better: Try this. Buy a tomato from the supermarket and a gorgeous heirloom tomato from the farmer's market. Now taste them side-by-side and see what you think. Produce from the farmer's market almost always tastes better. This is because it is picked at the peak of ripeness and is incredibly fresh when it gets to you. If you start adding farmer's market produce to your cooking, you'll be amazed at the difference in flavor and texture.
7. Non-industrial: Just like everything else in this country, industrialized farming has become the norm. These giant factory farms grow massive amounts of produce, shipping it all over the world. Giant corporations run industrial farms, driving local family farms out of business.
For the sake of efficiency, industrial farming favors monocultures, where a single field only grows one type of fruits or vegetables. Monocultures sap the soil of essential nutrients, leaving it barren and unplantable. Likewise, they are more susceptible to disease and pests. In general, industrial farming (both conventional and organic) is hard on the land, depletes the soil of nutrients, uses industrial chemical fertilizers and/or pesticides, and utilizes environmentally unfriendly practices that are not sustainable over the long-term.
8. Affordable: For the sheer nutrition you get from farmer's market produce compared to supermarket produce, it's a really good value. Grocery stores tend to charge an arm and a leg for organic fruits and vegetables. At the farmer's market, however, they are typically not much more expensive than conventionally grown produce, and the benefits to your health are likely to save you money on healthcare expenses over the long-term.
9. Variety: The farmer's market offers a dizzying array of fruits and vegetables. Industrial farms tend to grow only a few varieties of popular vegetables. Small local farms, on the other hand, tend to favor variety, offering fruits and vegetables you just won't be able to find in the produce section of your local supermarket.
10. Supports local economies: Most farmer's market produce is grown within 100 miles of the market. This means that the farms are a source of local jobs and likely to spend money they make on their produce in the local economy.
11. Supports local family farms: There's no doubt local family farms have decreased in numbers over the years, succumbing to the high cost of running a farm and increasingly stiff competition from giant conglomerate-run farms that produce massive amounts of extremely cheap produce. Purchasing fruits and vegetables from farmer's markets, however, supports local family farms, giving them the valuable capital they need to keep operating and providing consumers an alternative to mass-produced foods.
12. Conserves fuel: Many supermarkets receive their produce from hundreds or thousands of miles away. This involves the significant use of fossil fuels for shipping on refrigerated trucks and rail cars. Famer's market produce doesn't have far to get from the farm to your table, significantly reducing the use of fossil fuels. Farmer's markets also often operate in the open air and thus do not require electricity or heating.
13. Better for the environment: Along with conserving fossil fuels, small family farms produce less environmental waste in the form of carbon monoxide, pesticide use, and chemical fertilizers. They are also less likely to utilize giant processing and sorting machines that contribute to environmental decay.
14. Provenance: When you shop at the farmer's market, you know where your food has been. You can talk with the farm stand workers to learn about the farm's growing and processing practices. In many cases, you can even visit the farms to see how they grow and handle the produce you are serving to your family.
15. Social: The farmer's market is a great place to gather. Visiting is a fun family activity, and you can meet members of your community. Some farmer's markets even offer entertainment and classes, making it a terrific way to while away a fall afternoon.
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Fall harvest...

Before you know it Fall will be here....geesh! One of the things we enjoy about fall is that some of our favorite produce is sold during that time of the year. Figs, okra, and pumpkins will be in abundance giving you great options to create those Fall comfort foods you love like okra soup, pumpkin pie, and fig cookies!

Below is a list of things to look forward to adding to your shopping list this fall. All will be available at The Heritage Farmers' Market. We can't wait!