A Farmers Market Fête



Published:

Planning your own market-to-table party is as simple as strolling through your neighborhood farmers market and filling a basket or crate with budding blooms, heavenly breads, crisp vegetables, and the best ingredients San Diego has to offer. Plan your menu based on what’s available, and ask farmers to share their favorite recipes. Mix and match raw ingredients like radishes and corn with eclectic tableware from your home for a unique and inviting centerpiece. Accent with loose greenery, bright flowers, and glowing candles to create a comfortable setting. Open your evening with a show-stopping charcuterie and cheese board displaying cured meats, local cheeses, and olives. Serving entrées in cast-iron skillets at the table will not only encourage conversation and second-helpings, but it will add color and a creative atmosphere.

Entertain like a pro

Create a gourmet touch by placing radishes, bok choy, and brown speckled eggs in bowls and unique vessels on the table

 Wrap small artisanal cheese wheels in muslin fabric and cinch with a ribbon and cheese spreader for take-home goodies

 Repurpose items like vintage bobbins and print press stamps as place markers and table top décor

Make It: Whisknladle Fresh Market Salad

• 4 ears of corn, grilled, shucked, and
  corn cut off the cob (we get our corn
  from Chino Farm, open to the public)

• 4 whole grapefruit, with peel and pith
  cut off and segmented

• 4 hearts of palm, sliced thin on the
  bias (Specialty Produce has a great
  fresh product from Costa Rica)

• 4 celery stalks, peeled and sliced thin
  on the bias

• 2 ripe avocados, halved, pitted,  
  cubed, and scooped out of the skin

• 3 cups fresh arugula (arugula sylvetta,
  or wild arugula, is great for this salad)

•1/8 cup extra virgin olive oil
Squeeze of fresh lemon or splash of a favorite vinegar like white balsamic, Xeres sherry, or vincotto
Toss all the vegetables together, dress with the oil and citrus or vinegar, season well with salt and pepper, and serve in a large bowl topped with shaved hard cheese such as mimolette or Grana Padana.

Nick & Aleah's Playlist

From Putumayo Presents: Paris    "Samba de
Mon Coeur Qui Bat" by Coralie Clément,
"L’ Ongle" by Presque Oui, "Au Café de la Paix"
by Thomas Fersen

From Van Morrison's Moondance, "Into the Mystic," "Moondance," "Everyone"

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