State Street Farmers' Market in Carlsbad Village

Carlsbad locals!

New vendor alert- Panzerotti Italian to go!

There is just one more opportunity to visit the State Street Farmers Market before your big dinner. Our Christmas Market opens this Wednesday from 2:30 pm to 6 pm. Grab last-minute gifts and gather fresh produce, baked goods, and gourmet foods for your holiday table. Each week we invite our vendors to send us a list of their products. Here are our recommendations for the Dec 23rd market! New Vendor Alert: We are pretty juiced about this locally famous #morningstarran...ch Green Drink. Arguably the best we have carried in this market, it's packed with kale, collards, chard, cold-steeped yerba mate, and fruits all organic. It's not too late to pick up your prime rib and smoked ham with @daleranch all kinds of steaks, sausages and other meats. Treat yourself and your family. @gaytanfamilyfarm has tasty pasture-raised eggs! Last chance to pick up an edible gift box from @SmitFarms. They will have all your favorites fruits, including Fuji, Granny, Pink Ladies, Green & Red grapes, Pomegranate, Persimmon, Asian pears, and Pluot. Need last-minute holiday pet gifts? @TruePetKitchens has its Duck Breast Pumpkin Butter Dog Treat for the holidays! Holiday tamales, enough said. @cocina.de.tamales Did you know lumpia reheat well in the air fryer? @ladygscanteen. Pick up a bag of Spring Hill cheese curds at the @petalumacreamery booth, deep fry them in beer batter, and share. Your family will love you even more. @carlsbadcookiecompany's imaginatively flavored shortbread cookies come in perfect gift boxes! The final week to stock up on Christmas Mint tea. Peppermint, cinnamon, ginger and licorice root. @thelooseleaftea Find an array of fruit & vegetables at @JROrganics - Spring Mix, Tomatoes, Pepper Mix, Herb Mix, Celery, Watermelon Radish, String Beans, Butternut Squash, Citrus Mix, Apples, Broccolini, Carrots, Avocados. And much, much more. All the local ingredients you need for your holiday meal! JR Organic Farms ’ Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket

A reminder that simple roasted cauliflower "steaks" make for a delicious vegan main for the holidays! They pair perfectly with pretty much any side dish (especially mashed potatoes), and they're uber easy to make. Makes 4 steaks ... ' : 4 cauliflower steaks (you'll need two heads of cauliflower) cup olive oil 1 TBSP lemon juice 1 tsp lemon zest 3 cloves of garlic, finely minced or grated 1 tsp poultry seasoning tsp onion powder 1 tsp fine grain kosher salt tsp pepper 2 TBSP fresh parsley, finely chopped 1 TBSP fresh thyme, finely chopped : 1. Preheat oven to 425F and prep the cauliflower by trimming any outer leaves, but leave the stem intact this helps keep the cauliflower steak together. Slice directly through the middle of the cauliflower head. Carefully cut 1-1 inch thick slices. You should be able to get 2 large steaks out of each head of cauliflower (3 if you're lucky!). 2. Make the marinade by whisking together olive oil, lemon juice, zest, garlic, poultry seasoning, salt, pepper, onion powder, parsley and thyme. Brush the marinade liberally on each side of each cauliflower steak. Place on a sheet pan, cover with aluminum foil and roast for 10 minutes. After 10 minutes, remove the foil and brush the top with more marinade. Return to oven uncovered for 8 minutes, then flip each steak, brush with remaining marinade and roast for additional 8-10 minutes, until fork-tender, crispy on the exterior. Serve hot with your favorite side dishes, like mushroom gravy, mashed potatoes and green beans. The leftover florets are perfect for a roasted side dish for another day. See our recent tahini roasted cauliflowers for inspiration. Try switching up the seasoning for variationItalian, Sumac, shichimi- let us know what you like. ' Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket See more

2020 has been many things, and we all deserve a treat, don’t you think? Hit LIKE if you agree. It’s not too late to pick up your prime rib and smoked ham. All kinds of steaks, sausages, and more at #carlsbadfarmersmarket this Wednesday! of @daleranch premium filet Mignon steak by @ashlie.daleranch.... ' Located in #carlsbadvillage Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm

Big News We are excited to let you know that hot food vendors will be operating back on State Street. Please keep safety precautions in mind when ordering food and drinks to-go. Wear a face covering, maintain social distance while waiting for your order, and do not gather after pick-up so we can keep the market open for everyone. We appreciate your support! Our vendors this week are as follows. As usual, all vendors provide vegetarian and vegan options. ... - If you feel like eating the best Indian food, you'll find them here at State Street Farmers Market. Can't say enough about their Chicken Tikka. And some call chef Ranjit, the samosa king - Pad Thai, pad see-ew (flat rice noodles) or the pad kee mao (drunken noodles) are our favorites. serves delicious handmade steamed buns and dumplings. Vegan cabbage & mushroom buns are the bomb dot com. Don't forget that reduced winter market hours 3-6 pm start this Wednesday! ' Celebrating 26 years downtown! Wednesdays, 3-6 pm Tag us! #carlsbadfarmersmarket See more

Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible, and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled sugar pumpkins or pie pumpkins. This method works with most winter squashes think butternut, acorn, kabocha, or interesting varieties like honeynut. ? Yes! To freeze pumpkin puree, just put the fresh pumpkin puree in freezer-safe containers or freezer-safe plast...ic bags and store in the freezer. Frozen pumpkin puree will last for 4-5 months if stored correctly. Tag us with your kitchen creation photos and a recipe for a chance to be featured. Video tutorial by @inspiredtaste ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket

Batching cocktailsmaking them by the pitcher or the bottle means that you can be fully present and enjoy your company. Here is a tasty festive large batch cocktail by a community member. Minimal ingredients and homemade rosemary-infused simple syrup make this one extra special. Recipe and photo by @carriedawaywellness ... ' : 3 cups vodka (good quality) 1 cup rosemary simple syrup 5 oz fresh lemon juice soda water In a small saucepan, bring 1 cups organic sugar, 1 cups filtered water to a low-med boil. Boil for approximately 5 minutes until sugar is completely dissolved. Once ready, remove from heat, add 3 sprigs of fresh rosemary, let steep for 15-20 minutes. Pour syrup through a fine-mesh strainer into a container. Set aside. 1. Add vodka, lemon juice, and simple syrup to a large pitcher. Stir. 2 When ready to serve, fill the glass with ice, pour cocktail mixture almost full, top with soda water. Garnish with rosemary sprigs and fresh cranberries. What's your favorite holiday libation? ' Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket

Whether you are a fan of cooked Brussels Sprouts or not, I'll bet you'll love them raw, shredded in a slaw. In this recipe, half the sprouts are left raw and the other half wilted soft with salt. Together, they're much greater than the sum of their parts. Adapted from @seriouseats Serves 4 to 6... ' : 1 lbs, Brussels sprouts, trimmed, thinly shredded on a mandoline 2 tsp kosher salt 1 tangerine medium shallot, minced 1 tsp Dijon mustard 2 TBS white wine vinegar 6 TBS extra-virgin olive oil Freshly ground black pepper cup skin-on hazelnuts 4 oz goat cheese, crumbled : 1. In a mixing bowl, toss half the shredded Brussels with 2 teaspoons of salt. Knead and squeeze salted sprouts, softening them and releasing their liquid for about 2 minutes. Juice tangerine, reserving half of the peel for zesting later, and add juice to salted sprouts. Toss to coat, cover, then transfer to the refrigerator for at least 15 minutes and up to 4 hours. 2. In a small bowl, combine shallot, Dijon, vinegar, and the finely grated zest of reserved tangerine peel. Whisk in olive oil, season with salt and pepper, then set aside. 3. Toast hazelnuts over medium-high heat in a skillet, stir and shake pan constantly until skins are just beginning to take on a light roasted, campfire smell. Be careful not to burn them, about 4 minutes. Let it cool slightly, transfer to a zipper-lock bag, and gently crush under the weight of a heavy pan or skillet to form large broken chunks. 4. Remove salted sprouts from the refrigerator. Knead and squeeze once more, drain and squeeze to remove any excess moisture, and transfer to a serving bowl. Toss with remaining shredded raw Brussels sprouts and toasted hazelnuts. Whisk dressing, then drizzle all over the salad. (Add just enough dressing to coat everything in the salad bowl lightly; you may have a small amount leftover.) Adjust seasoning, add crumbled goat cheese, toss gently to combine, and serve right away. What's your favorite Brussels sprouts dish?

The cooking lab at the @jrorganicsfarm is back again with an easy and tasty beans recipe! ' :... 1lb fresh string beans, washed and trimmed 2 TBSP butter or oil cup sliced or crushed almonds 2-3 garlic cloves, minced lemon Salt and fresh cracked pepper : 1. Fill a medium skillet about halfway with water and bring to a rolling boil. Add prepared beans and cook for 3 minutes. 2. Drain beans, then add to a bowl of iced water. The idea is to stop the beans from overcooking from the residual heat. Once beans are cool, drain again and set aside. 3. In the same pan, melt butter and then add almonds. Cook on low heat for 3-4 minutes, until slightly browned. Remove almonds from pan. 4. Without cleaning the pan, add garlic and beans back into the pan. Cook until beans are heated through, and garlic has softened. 5. Add almonds back in and stir until thoroughly combined. Turn off heat, grated lemon zest, squeeze lemon juice to the dish, and season with salt and pepper. Serve immediately! Leave us a comment below on what you think! Tag us with your kitchen creation photos and recipes for a chance to be featured. @abeautifulplate ' Celebrating 26 years downtown! Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket See more

Did you know, kale and cabbage along with broccoli, Brussels sprouts, cauliflower, collard greens, kohlrabi, and several other vegetables all come from the exact single magical plant species? Brassica oleracea! This Brassica power bowl is heavenly and will get your weekend off to a very fresh start! ... Recipe & photo by @jrorganicsfarm ' : 1 cup rice 2 cans garbanzo beans or chickpeas, drained 1 medium bundle kale, stems removed, roughly chopped 1 medium head broccoli, trimmed, roughly chopped 1 small head of cabbage, shredded 2 lemons, zested and juiced cup golden raisins 4 TBS sour cream curry powder 2 tsp sugar kosher salt & ground black pepper : 1. Preheat oven to 425F, pat chickpeas dry, place in a single layer on a baking sheet. Drizzle olive oil, season with salt, pepper, curry powder and bake on top rack for 25 minutes. 2. Place raisins in a small bowl with just enough hot water to cover. Let sit until ready to serve. 3. Melt a small amount of olive oil in a pot. Add broccoli, season with salt, pepper, curry powder; cook, stirring for 3 min. Add 1 cup water and 1 cup rice, bring to a boil, reduce to simmer and cook for 20 minutes. 4. Combine 2 tsp sugar and juice from 1 lemons. Stir until dissolved. Add cabbage and 4 tbsp water. Microwave for 1 minute. Set aside to pickle, stir occasionally. 5. In another bowl, combine sour cream, lemon zest and remaining lemon juice, season with salt, pepper and curry powder. Add 1 tsp water until sauce reaches drizzling consistency. Adjust seasoning accordingly. 6. Heat a skillet to medium, add a drizzle of olive oil, cook kale for 5-7 minutes, or soft. 7. Create your plate! Start with rice, top with cabbage, kale, chickpeas, raisins and sauce. This dish can be a great detox meal to help you recharge for the week ahead. Tag a friend who loves a good curry dish. ' Tag us! #carlsbadfarmersmarket See more

Shop local and pick up your holiday necessities at the State Street Farmer's Market. From locally grown fruit and veggies to sustainably raised meats to fresh-caught seafood to sweets, spice, and everything nice, it's time to #carlsbadfarmersmarket! Each week we invite our vendors to send us a list of their products. Here are our recommendations for the Dec 16th market! This is the last week you will see Dry Dock Fish till 2021 as the team will be taking a much... deserved holiday break. Pick up your fish and live shellfish! Christmas is here and we all know what that means it’s TAMALE SEASON. Place your orders for the holidays at the Cocina de Tamales booth! Holiday wreaths, smell great for at least 2-3 weeks. Smits Farms holiday edible gift box - if you missed out last week, here is your chance. Petaluma creamery butter = holiday cooking. It's delicious. Persimmons - ripe persimmons for baking recipes and firm persimmons for snacking, something for everyone! Whether you are a fan of cooked Brussels Sprouts or not, I'll bet you'll love them raw, shredded in a slaw. Dela Ranch hanger steak makes the best Carne Asada. & : Asian Pears Asparagus Avocados Broccoli/broccolini Apples (Fuji, Granny, Pink Ladies) Cabbage Cauliflower Grapes (Green / Red) Hot & Mild Peppers Navel Oranges Persimmon Pluot Pomegranate Rainbow Carrots Turnips Radishes Spring Mix String Beans Tomatoes (Heirloom, Cherry, Black Cherry) Winter Squash (Butternut, Spaghetti, Kabocha) : New York Sirloin Flank Skirt Hanger Chicken Breast & Thighs Baby Back Ribs : Live Shellfish Swordfish(FJI) Mahi Mahi(EQU) Branzino Sea Bass(CYP) Live Black Mussels(Baja) Shrimp (red/white) Salmon(CAN) : House of Bao Masala Cottage Thai Style Visit our website for a full list of our vendors! Please wear face-covering, if not for you, for others. @brodinobrothco ' Celebrating 26 years downtown! Wednesdays, 2:30-6 pm

Yes, winter squash is here and abundant for us to enjoy. We eat them whole roasted, baked with sweet and spice, make purree for a pie, or make into savory soups. Here is a finger-licking four-ingredient soup, a must-try! by @currygirlskitchen ' :... 1 banana squash, cubed and roasted onion, diced 2 garlic cloves, diced 4 cups no-chicken broth Salt and fresh cracked pepper Olive oil Crispy sage (optional) : 1. Roast your banana squash at 400 for 25-30 minutes or until browned. 2. In a medium pan, sauté onion and garlic in a little olive oil. Add roasted squash and broth. 3. Bring to a boil, then reduce heat to simmer and cook for 10-15 more minutes. 4. Blend with a standup or an immersion blendersalt and pepper to taste. Optional: fry sage in olive oil in a pan on medium-low heat (only takes few seconds) and top on soup. Tag us with your kitchen creation photos and a recipe for a chance to be featured. ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarkW See more

The Wednesday farmers market will open 30 minutes early for your essential shopping needs. All the local ingredients you need for your holiday meal! Thank you for continuing to follow the required health guidelines to prevent further community spread of COVID-19. #wearamask ’ ... Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket See more

Mussel farming has virtually no negative environmental impact. That's because mussel aquaculture is zero-input, meaning that the process doesn't require food or fertilizer. Mussels can be stored in the fridge for a few days before eating, making things that much more convenient. Best of all, mussels are highly nutritious, go well with many flavors, and cook easily. : Soak in fresh water for 20 minutes before cooking and scrub the muscles under running water with yo...ur hands or a brush to remove sand, kelp, barnacles, or other attachments. If you find bearded mussels, give the beard a nice tug with your hand or use kitchen scissors to remove it. Discard mussels that are broken, cracked, chipped, or not tightly closed. ' : Olive oil 2 TBS unsalted butter 2 small shallots, minced 2 cloves garlic, minced 2 lbs mussels 12 oz beer of your choice Cilantro, leaves, and stem, finely minced Fresh ground black pepper, Lemon, juiced Parmesan cheese, grated Kosher salt and freshly ground black pepper : 1. Heat a large pot or Dutch oven over medium heat. Add olive oil and butter. Add shallots, cook until softened for about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Add mussels to the pot, pour beer immediately, close the lid, let steam over medium heat until the shell opens and the mussels turn opaque, 5-6 minutes. Make sure to shake the pan occasionally to ensure even cooking. 2. Remove mussels, placing in a serving dish; using a spoon, add broth. Top with cilantro leaves, black pepper, and a nice squeeze of lemon juice to taste. Sprinkle with parmesan cheese and serve hot with crusty breast to soak up the broth. What's your favorite mussel recipe? ' Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket See more

A tasty roasted cauliflower recipe by a community member. The secret in this dish is the tahini sauce, an umami enhancer that will take you to the next level. You may never want to eat plain roasted vegetables again! Recipe and photo submitted by @karen.jaderberg ... ' : 1 head cauliflower, cut florets 1 TBS tahini, Extra virgin olive oil Fresh juice of 1 to 2 lemons 2 cloves garlic, pressed Kosher salt and freshly ground black pepper : 1. Pre-heat oven to 400 F. In a small mixing bowl, prepare the sauce by combining tahini, a couple of EVOO glugs, lemon juice, garlic, sea salt, and black pepper to finish. 2. Toss your fresh farmer’s market cauliflower florets with the magic sauce and roast for 40 minutes or so. You are shooting for crispy texture on the outside and creamy inside. Squeeze lemon juice and serve. The dish might not make it to the plate, and that would be ok. Pro tip: try roasting over veggies with this sauce. Make extra for drip or drizzle. How do you like your cauliflower? ' Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket See more

If you have casserole recipes in your repertoire, the chances are good that they call for cream of something soup in a can. Unfortunately, those canned soups taste like metal and are loaded with preservatives. Thankfully, you can make your cream of celery soup that tastes better from scratch and for less money using farmers' market ingredients. It's delicious and uber easy! Recipe adapted from @bonappetitmag, photo by @zachdesart 4 Servings... ' : 1 head celery, stalks chopped, leaves reserved 1 large waxy potato, chopped 1 medium onion, chopped 1 stick unsalted butter Kosher salt 3 cups low-sodium chicken broth cup fresh dill cup heavy cream Flaky sea salt (such as Maldon) and olive oil (for serving) : 1. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 810 minutes. 2. Add broth; simmer until potatoes are tender, 810 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil. What's your favorite casserole dish? ' Celebrating 26 years downtown! NEW HOURS: Wednesdays, 2:30-6 pm Tag us! #carlsbadfarmersmarket See more

Bring your kids in costume, and spend the last summer market hours with us. It might not be a typical Halloween, but we'll celebrate somehow. ? Corns is back on the rotation! ... Back by popular demand, @jrorganicsfarm will have their seasonal dry bouquets that don't require water. They stay pretty and fragrant for 3-6 months. Organic Lettuces! What's better than sweet pomegranates? Ready-to-eat pomegranate arils, aka pomegranate in a cup! Pink Ladies, Granny Smith, Gala, Fuji - we are getting more variety of apples weekly. Decadent, rich, and sweet Fall tomatoes. Marigolds - the most recognizable flower associated with Dia de Muertos. : Grapes Heirloom Carrots Honey Tangerines Melons Organic Flowers Pear Apples Persimmons Shinko Asian Pears Spring Mix Strawberries Variety of Summer & Winter Squash and much more! : Lady G's (Filipino), Rafikiz Foodz (Kenyan), and Full Belly BBQ back this week with tasty hot food to go! To celebrate Filipino Heritage Month, @ladygscanteen will have Spam Musubi and Kimchi/Spam fried rice! NOM. The hot food vendors are operating on Tyler St & Grand Ave, located adjacent to the market. Please maintain social distance while waiting to order. : Opah (Tahiti) Steelhead (OR) Alaskan Halibut Sushi-grade Bluefin Tuna (MEX) Sushi-grade Salmon (CAN) and more! Visit our website for a full list of our vendors - link in our profile! Please wear a face cover at the farmer's market to keep our community safe. by @macoleey Tag us with your spooky costumes and market haul pics! ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket See more

We think persimmons are highly underrated fall fruit that deserves the same hype as pumpkins. They come in two main varieties the Hachiya variety is acorn-shaped. It can be astringent from the tannin until they are soupy ripe, making them perfect for adding to baking batters. Fuyu is firm and sweet, shaped like a squat pumpkin, and can be eaten like an apple, added to breakfast cereal or smoothies, or made into a nice salads, like this recipe by @simplyrecipe. Persimmon P...omegranate Fruit Salad Recipe Yield: Serves 4 ' : 3 Fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded cup pomegranate seeds 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces) 7-10 leaves fresh mint 2 teaspoons lemon juice 1 teaspoon honey : Chop the persimmons and apples into to inch pieces); seeds, if any, should be discarded. Stack the mint leaves, roll them up like a cigar, thinly slice the mint crosswise. Gently toss all of the ingredients together. Keeps for at least a couple of days in the refrigerator, but the best eaten the same day is made. Tag us with your kitchen creation photos! ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket See more

Thought you miss out on Filipino food if you go vegan? Think again, and try the vegan lumpia by Lady G' Canteen. Lady G' Canteen is a small family-owned business based in El Cajon City Commissary Kitchen, led by the owner and Chef Jemmalyn, a nurse by profession. Who doesn't love a hero? Lady G' Canteen offers various Filipino dishes from traditional meat entrees to vegetarian to vegan food items. With careful thought and planning, Jemmalyn created vegan versions of class...ic Filipino dishes such as pancit, lumpia, and many more while maintaining every dish's authenticity. We have Lady G's (Filipino), Rafikiz Foodz (Kenyan), and Full Belly BBQ back at the Farmers Market this week with lots of tasty hot food! Grab dinner while shopping for local goodies at our Wednesday market! ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket See more

Korean corn cheese is a deliciously creamy, gooey appetizer often served at Korean BBQ restaurants, and it's also a popular drinking food. The best part? Minimal ingredients and made in under 20 minutes! Serve with chips or bread for dipping as a yummy appetizer, or serve as a side dish. We hope you give this a go soon. Your big and small kids will love it! ... Serves 6 as an appetizer ' : 3 medium ears fresh corn, kernels removed 1/4 cup unsalted butter 6 tbsp mayonnaise 2 tbsp sugar Kosher salt and pepper to taste 1 cup shredded mozzarella cheese 2 green scallions, thinly sliced : 1. In a large cast-iron skillet, add corn, butter, mayonnaise, and sugar. Bring the skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and blend in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover the skillet with a lid until cheese is melted, or you can put the skillet into the oven. 2. To finish off in the oven, place skillet in the oven. Set your range to low broil. Watch through the oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. Serve while warm. ? No! You can use canned corn or frozen corn so that you can enjoy any time of the year. If using canned corn, thoroughly drain kernels as it sits in a naturally sweet brine. Depending on preference, you can also omit sugar when subbing with canned corn. If using frozen corn, thaw completely and drain any excess water before making the recipe as instructed. Tag us with your kitchen creation photos! @seonkyounglongest ' In @CarlsbadVillage Wednesdays, 3-7 pm #carlsbadfarmersmarket

The Carlsbad Village Association has been honored to host its certified Farmers' Market downtown for the past 26 years. We've shared a long and wonderful relationship with our community. We couldn't do what we do without the City of Carlsbad. From traffic and police support to showing their pride in what our Village offers, the city has been with us from the start. We are also so grateful for the continued support and enthusiasm for our downtown businesses. We couldn'...t ask for better partners.wha A huge socially- distanced high five goes out to all of our amazing volunteers who have helped us get our market back open following an unprecedented 7-week shutdown and who help keep us strong and safe today! And, last but not least, we love our rain or shine farmers market customers and vendors who come out to support the sustainable local food system movement. Thank you all from the bottom of our heart for a fantastic Farmers' Market! of @chanelbennett_, a local realtor who loves to volunteer and serve our community was taken by @charlie.neuman. ' Celebrating 26 years downtown! Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket See more

Pomegranate juice stains! And you don’t want to destroy the seeds while removing them. Some people cut them in half through the middle and use a wooden spoon to whack the arils out of the pomegranate, but it can be rather messy and end up bruising many the seeds, especially if they are ripe and juicy. Watch this step-by-step video to efficiently cut and de-seed a pomegranate. The results are not one broken seed and take hardly any time at all. by Genevieve Howland / ...@mamanatural ' Celebrating 26 years in downtown @carlsbadvillage! Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket

You have 2 1/2 hours left to join us today. Come on down!

The shoulder season is one of the most exciting times to be a cook. For these brief but potent weeks, it's all happening at our market. We have the last of the tomatoes piled high next to the corns, but we can feel the cooler autumn air in the evenings. We have seasons first persimmons and pomegranates, and winter variety of squash rolling in. The abundance is dizzying. Here are some of our bounty this week! & : Winter squashes are here - Kabocha, pumpkin...s, banana squash, sugar pie squash, oh the choices. Cantaloupe - taste the season's peak cantaloupe in your fruit bowl while you can. Local grapes are abundant, so exciting! Apples - they get sweeter every week. Sweet and ripe Fuyu persimmons are best eaten while still firm and fresh (as opposed to baked/cooked like other varieties). The pomegranate season is in full effect, my friends. These gorgeous ruby jewels are juicy, sweet with a tinge of sourness that is irresistible. Berry dressing made with @gaytanfamilyfarm's blueberry, raspberry, and strawberries. Great on toast and pancakes. Late Season Tomatoes - Get your tomatoes fix in because them off-season tomatoes are a culinary sin. Carrots Kale String Beans Zucchini Radishes Turnips Corns Asian Pears Eggplants and so much more. : This week, we have House of Bao (Asian Street Food), Masala Cottage (Indian), and Thai Style (Thai.) : Black Cod (Local) Opah (Local) Kampachi, aka Yellowtail (La Paz, MEX) Diver Scallops (USA) Opakapaka (MEX) Halibut (AK) and more! ! True Pet Kitchens is joining the market for the first time, small-batch big flavor pet treats! As always, please wear a face cover at all times at the market to keep our community safe. Tag your crew and share this post, looking forward to seeing you all! Visit our website for a full list of our vendors! (link in our profile) @cookinlikeag ' Entrance at the corner of State & Grand Wednesdays, 3-7 pm Tag us! #carlsbadfarmersmarket