Market Inspirations


Each time I visit the farmers market, my creative energy is triggered by the spectacular produce and its infinite potential.  This week was no exception.  Sage Mountain Farm had fresh butter-like asparagus, elephant garlic shoots, spring onions and lucious red radishes which all came together as an asparagus and radish-green tart.


Barry Koral of Koral Tropical Fruit Farms had bright orange kumquats fresh from his trees which I turned into a sweet and colorful marmalade.

Kumquat Marmalade

Makes 3 cups
2 cups kumquats, sliced into slivers with the seeds removed
1 1/2 cups water
1 1/2 cups evaporated cane juice
Soak the sliced kumquats in water overnight.  In a 12 inch skillet on medium-high heat, cook all ingredients until the sugars start to candy (225 degrees on a candy thermometer).  Transfer and store in the refrigerator.




While purchasing my weekly supply of red walnuts, Nicolina Alves of Terrabella Ranch shared a recipe she created for Grapefruit Pops using the two kinds of grapefruit she was selling.  An option for the sugar is organic evaporated cane juice.  This is Nicolina’s recipe:









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