Bobby’s Souvlaki and The Green Grocer will be at the Saturday market.    But you might ask, “Where the heck is the beignet guy?”    Rob, the beignet guy has opened a breakfast/lunch place The Parish Cafe but he will be back to the market with beignets in a few weeks.    Our chefs are a busy lot and when they are not a the market, it means they are cooking at a special event.

They are caterers and available for your special event of any size — a  special dinner for a few or a grand event for hundreds.

The market serves as a business incubator for many chefs.  Sometimes we lose people when they become successful, the market is happy that Chef Mateo Granados continues to bring his fabulous farm market breakfasts every weekend.

We have some new prepared food vendors coming in as well.

Our food court is a great place to start off Saturday morning but it is also a great place to pick up meals for later in the week….or think about the perfect menu for up coming holiday parties.

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In ancient Greece Figs were regarded with such esteem that laws were created forbidding the export of the best quality figs. Sycophant  derives from the Greek word meaning one who informs against another for exporting figs or for stealing the fruit of the sacred fig trees.   The word came to mean a person who tries to win favor with flattery.   The California Fig Board has everything you need to know about figs.

Figs are fat, sodium, and cholesterol-free.

If your only experience with a fig is in a newton — you have a wonderful treat waiting for you.      Just eat one perfectly ripe fig and you will be hooked for life.  Figs DO NOT ripen off the tree –  only buy ripe figs.   Here’s a discussion about what to do with figs besides just gobble them.

Figs are currently at the Wednesday and Saturday markets at the DeSantis Bella Fruita Stand.      There are a number of varieties of figs and each is in season for a very short time.   Enjoy fresh figs now.

Bobby’s Ultimate Souvalki recently featured grilled figs with 25 year old balsamic vinegar and  how about a grilled cheese sandwich with figs and tomme’ fresh cow’s milk cheeese* from Weirauch Creamery .  Both are at the Saturday market.

*If you are into lily gilding you could add some pancetta from Franco Dunn’s One Wold Sausage company or bacon from Black Sheep Farm or TheDream Catcher Ranch.

 

Here are a few quick and easy recipes from About.com for fresh figs.

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