We’re Back - Fresh fruit & veggies in your neighborhood

Fresh doesn’t just mean uncooked; you can find that kind of "fresh" in many places. At Harvest Home Farmers’ Markets, fresh means your produce comes straight from nearby farms to you. 

Here’s what we mean by fresh:

  • Ripened naturally in our farmers’ sunny fields, NOT artificially ripened with gas during transport.

  • Picked the day before it’s delivered to our markets, NOT shipped hundreds of miles before it's naturally ripe.

  • Handled with care by farmers we know, NOT treated with pesticides and chemicals.

This approach means you get a lot more flavor and nutrition for your money. Plus, we accept SNAP, EBT, and WIC, and we offer Health Bucks!

So many ways to enjoy your fresh produce:

  • Eat them raw: Raw vegetables and fruits provide more nutrition. Try dipping them in salsa or hummus.

  • Create salads: Combine crispy lettuce, radishes, cherry tomatoes, peppers, spinach, and even a few strawberries for a refreshing salad.

  • Lightly cook greens: Kale and spinach offer more nutrients when lightly cooked. For extra flavor, sauté them with a bit of olive oil, garlic, salt, and pepper.

  • Make a quick and easy meal: Stir-fry or pan-fry a combination of your favorite vegetables.

  • Try our Pasta Primavera: Cook everything in one pot for a simple and delicious dish (see recipe below).

At our markets, you can actually meet and talk to the farmers who grew your food! Knowing where your produce comes from helps you ensure it’s fresh, flavorful, and packed with the nutrition you need. That’s real value for your money!

Now is the season of Fresh.  

With so much produce in our markets now, the hardest part is choosing what to buy this week.

Primavera Berries

RECIPE: Pasta en primavera

Ingredients: In one pot

  • 12 ounces fusilli or other corkscrew pasta

  • 1/2 pound sugar snap peas, cut in half, or broccoli florets (or a combination)

  • 2 carrots cut into small strips

  • 1 yellow or orange bell pepper, cut into thin strips

  • 3 ounces of cheese: feta, ricotta, goat cheese, cotija, or parmesan

To Make:  To a large pot of water of  boiling water, add pasta and cook for the time given on the label

  • Add veggies (peas and/or broccoli, carrots, and bell pepper) to the boiling water during the last 3 minutes of cooking.

  • Save ½ cup of pasta water to add if your sauce is too thick. Rinse pasta & veggies under cool water 

  • Make the sauce for warm pasta

  • Sprinkle with ½ cup cheese

Sauce  for warm pasta

Ingredients

  • 1 pint cherry tomatoes, halved

  • 1/4 cup extra-virgin olive oil

  • 4 cloves garlic, thinly sliced

  • 3 ounces feta or goat cheese, crumbled or creamy ricotta cheese, thinned, grated parmesan cheese, or cotija cheese

  • 1 Tablespoon lemon juice

To Make

  • Heat the olive oil in a skillet. Add the garlic & cook about 30 seconds. Add the tomatoes & 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.

  • Stir in 1/4 cup of the saved cooking water & lemon juice. Pour the tomato mixture over the pasta & veggies. 

  • Add the cheese you like.  Toss to mix. 

Want dessert: Grab strawberries while they last

TIPS & TRICKS

Making single veggies tastier:

  1. Cook your veggie, add a dash of olive oil and herbs.

  2. It’s best to add one herb at a time and taste.

  • For Broccoli: lemon juice, oregano, or coriander

  • For Carrots: dill, chervil, marjoram, oregano, thyme, cilantro....almost anything you like

  • For Asparagus: Chervil, tarragon, cilantro

  • For Peas: Mint, thyme, rosemary, or curry

  • For green beans: Tarragon, basil, oregano

  • For cabbage: Cilantro, cumin

Adding a bit of finely chopped onion works well

Simple combos: Different textures and flavors

  • Carrots, broccoli & cauliflower, a few slices of red pepper

  • Raw spinach and avocado or strawberries; cooked spinach & mushrooms

  • Kale & Pineapple: Cook the Kale. Adding pineapple cuts the bitterness

  • Raw cucumber & celery: very refreshing

How to add veggies to one-pot pasta

  • Make a timetable for adding veggies. Take the cooking time for the pasta, subtract the time you want to cook a veggie, and you’ll know exactly when to add them

  • For crispier veggies, decrease the time; for softer ones, add another minute. Cook them the way you like them. Some veggies like carrots (5 minutes) take longer to cook than broccoli, sugar snap peas, or asparagus. (3 minutes) Chopped greens take 2 minutes or less.

  • Any pasta will work. Small Corkscrew pasta works best because it holds the light sauce better for more flavor in every bite

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