Summertime Farmer’s Market Finds

Farmer’s Market Fun

Summer is here and although I am not excited about this heat, the Farmer’s Markets are in full bloom. Happy for all the rainbow foods we’re about to get into(insert claps & sighs)!!

In preparation for what’s to come I ramped up my Farmer’s Market lookouts in the Central Valley area.  I have not abandoned my Bay Area offerings, but I was told to take a look around where I live…so we did.

In my quests I stumble across quite a few outside and inside markets.  Most of the outside Farmer’s Markets are a mixture of produce, cosmetics, art etc.  I don’t mind at all, but I did find myself getting side tracked.  When I go to the Farmer’s Market I’m usually looking for inspiration.  I may pick up something I have never tried before and cook based off the suggestions from the Farmer’s or vendors themselves.

I, of course get the the staples, a ton of fresh fruit, flowers and spices to accompany the fruit, like ginger, cloves and mace.  20180513_114427The best thing to do after a day at the market is to make a banging fruit salad and take in your finds for the day.

Headed Out…

The first market I always hit up is right in my backyard.  I mean I am a San Joaquin County resident it’s only natural to see what we have have to offer.  What I found is an abundance of fresh everything.   San Joaquin County Farmer’s Markets are vast and bountiful. Right here in Downtown Tracy, every Saturday with fresh produce, organic produce, baked goods, flowers, home accessories, gifts and more. Their motto is, “From Our Family Farms To Yours”.

We do a lot of Farm to Table recipes, sustainable foods and try to use as many local resources as possible. Getting some good local sourced honey was my ultimate goal on this day.  A lot of the vendors were eager to tell me about some of the local farms like A Jar Of Honey in San Jose.  I had a friend bring me some from that apiary.  She uses it exclusively for her delicious Boba Milk Teas.

Today I used it to make a balsamic glaze for some of the watermelon I picked up. I’ll put up the recipe for that too.

I look forward to going down and visiting with Stefan to fill me in on more about his girls at A Jar Of Honey.

Went to Hawaii and my girl ordered this watermelon and feta salad…Now I’ve made this salad a million times but never like this.  the presentation was sic!!  I said I’ll never make it the same again. Oh to be inspired…20180625_211853

You could dice, slice or melon ball this watermelon the flavor is the same.  Add a little sea salt, some pepper or even togarashi…ENJOY!!!

Blue Potluck Night Themed Party Photo Collage

Ahi Poke: An InSatiaBle Plate

I am a huge fan of sushi, sashimi, ceviche, fish tartare, poke and more of the same, I suppose!!

I recently took a trip to Hawaii and there was poke everywhere!! I MEAN EVERYWHERE!! We chose four different places to taste poke specifically at each one.  I was not disappointed in the least.  They all offered something different, yet the same satisfying taste of traditional poke…at least I think so.

What’s poke?!

Poke /pˈk/ (Hawaiian for "to section" or "to slice or cut"[1]; sometimes stylized Poké[2][3][4] to aid pronunciation) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Traditional forms are aku (an oily tuna) and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.

My favorite cuisines by far is that of Asia, Southeast Asia and The Caribbeans.  The flavors are so dynamic and fun to work with.

I interned at an Asian Fusion restaurant in San Francisco the summer of 2016.  There is an Ahi Tartare on the menu and I couldn’t wait to get to work everyday and make it.  The aroma of sesame oil, fresh cut onions and beautiful bulbs mixed with this beautiful piece of ahi…ohm

Lily Bulbs

Here’s my interpretation of one of my favorite dishes to both eat and share with other people.  It’s a stand-out at intimate dinners and parties. Hope you enjoy it too!
Blue Potluck Night Themed Party Photo Collage (1)

Fresh AHI…is a must. Cut them into cubes or ask the butcher to do it for you. Put that aside in a cool place(fridge).

Heat up a dry skillet and add the sesame seeds.  Toast them for 3-5 minutes and set aside.

Mix the other 8 ingredients.  Allow them to marry and sit for for 30 minutes to and hour.  You may let it sit longer if you’re not using/eating the poke immediately.

When you’re ready toss the mixture with the AHI.  When serving top with the toasted sesame seeds and nori.

Kizami Nori

Serve it on top of a bed of lettuce, a himalayan salt block or a rice cracker…


AHI Tartare on black sesame cracker

Jicama & Cucumber Salad

I love a papaya salad as much as the next person. I decided to make one but didn’t come across any papayas in my search. I did find a nice sized jicama and thought that was just as sufficient. I honestly just wanted a reason to use my new vegetable mandoline chopper so I would’ve made a slaw too.  

Mandoline Chopper 

I used what I had available for a fresh salad to conquer the papaya craving.

Jicama Cucumber SaladIMG_20170811_183754_273


  • 1 large jicama
  • 1 cucumber
  • 2 mangos
  • 2 avocados


  • 1 grapefruit
  • 1 lemon
  • 1 lime
  • 1c extra virgin olive oil
  • 1/4c white wine vinegar
  • 1t grated ginger
  • 1t grated lemon zest
  • 1 cup diced strawberries
  • pinch of sugar in the strawberries
  • salt & pepper