The Ocean Beach Farmer’s Market is a local gem. On Wednesday evenings, residents from all over San Diego flock to Newport Avenue for sand, sun, and fresh local produce.
I have several favorite vendors at the Ocean Beach Farmer’s Market. Edible Alchemy usually has a variety of mushrooms as well as probiotic foods. Tiny-capped enoki, undulate oyster, and thin-stemmed shiitake just to name a few- and all are beautifully grown. I’ve even seen truffles direct from Italy.
Another favorite is the Baba Foods stall. They have an amazing assortment of Mediterranean foods, from spicy cilantro hummus to an INCREDIBLE 3 layer dip with pesto, sun dried tomato and feta. Best of all? They offer free samples, and encourage you to try as many as you’d like.
My favorite produce is from Valdivia Farms. Their stall displays bright rainbows of heirlooms grown just a few miles away in Carlsbad. They make a scrumptious fresh tomato salad for patrons to sample. Just one bite and you’ll end up buying more heirlooms than you can carry!
Below is my version of that tomato salad, and boy does it scream summer! Slightly spicy from the jalapeño, tart from a squeeze of lime, fresh from a handful of cilantro- it’s the perfect simple lunch or accompaniment to any summertime meal- especially BBQ. And it’s so quick to make!
Rich in lycopene, antioxidant vitamins A, C, and E, biotin, molybdenum, vitamin K, and potassium, tomatoes are a nutrient powerhouse. They have been shown to be good for prevention of heart disease, cancer, and even osteoporosis1,2,3,4. Including tomatoes regularly in your diet is a great way to help you stay fit as a fiddle- and even better, avoid the doctor’s office.
Recent research suggests that certain types of tomatoes contain more antioxidants than others. So if you see New Girl, Jet Star, Fantastic, or First Lady varieties at the farmer’s market, grab them for an extra dose of disease prevention!
Let’s make a mess!
- 1 pound heirloom tomatoes, cut into wedges
- 1 jalapeno chile, seeded and minced
- 1 bunch green onion, chopped
- 1 handful chopped cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon salt
- Set the tomatoes on their bottoms, and slice them in half down through the stem end. Slice each half into (more or less) equal-sized wedges (see picture above). Throw them into a big bowl.
- Seed and mince the jalapeño and toss it into the bowl along with the chopped cilantro and green onions.
- Add the lime juice, olive oil, and salt and mix gently.