Tuesday, May 6, 2014

Today at the Farmers Market...

Hello Long Beach Locals-

I can definitely feel the buzz in the air, lots of interest about gardening and farming lately. Must be spring. Or like last week summer already? This week is bring slightly cooler temperatures but hitting the 80's again by the end of the week. I am thankful we mulched our beds over the winter to be able to help us with our water conservation this summer. I fear its going to be very very hot on the farm.

Today at the Bixby Park Farmers Market we will be bringing more of our hyper local spring greens harvested fresh for you this morning. This weeks salad mix is a blend of red and green oak leaf, red and green romaine, lollo rossa, crispino and raddicchio. Our spicy mix with arugula and mizuna is very popular so we will be bringing lots of that for you. Its washed at the farm and is ready for you to eat.

Making fresh salad dressing is very simple and keeps for a week or more. Enjoy the recipe below.

Don't forget if you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

Balasamic Vinaigretts from Chinese Grandma


  • 2 tablespoons honey
  • 1 tablespoon dijon mustard (whole grain dijon is also great if you have it)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil
  • 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)


  1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
  2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
  3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

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Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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