Farmers' Market at Natividad opens May 20th

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Join us for our grand opening on Wednesday, May 20th for a nutritious celebration in honor of National Salad Month!  Enter our Reusable Bag drawing to win a bag full of farmers’ market fruits, vegetables, and flowers. Fun activities for children at our Kids Booth !

 
SALINAS, CA– May 20, 2015 – Natividad Medical Center offers a Certified Farmers' Market every Wednesday from 11:00 a.m. - 3:30 p.m. The Farmers’ Market is located at 1441 Constitution Blvd., outside of building 200-Out Patient Services and is part of Natividad Medical Center’s ongoing commitment to promote wellness and healthy eating among Natividad Medical Center’s staff, patients and their families.
At Natividad Medical Center’s Certified Farmers’ Market run by Everyone’s Harvest, shoppers will find fresh quality fruits and vegetables (many certified organic), beautiful flowers, live plants, and unique gifts from small-scale family farmers and local independent businesses. By shopping at Natividad Medical Center’s California Certified Farmers’ Market you are supporting local California growers.
 
Join us for our grand opening on Wednesday, May 20th for a nutritious celebration!  Enter our Reusable Bag drawing to win a bag full of farmers’ market fruits, vegetables, and flowers. Fun activities for children at our Kids Booth!   In addition, there will be a drought Tolerant and Native garden display: Come to the garden table to learn about the benefits of native plants and learn about our local ecosystem! After learning, there will be seed sowing activities as well as the opportunity to make your own native seed bombs.
 
Join us for on for a live cooking demo at 12:00 p.m.  All participants will receive $10 in produce vouchers!  In addition, attendees can enjoy a sample of the featured recipe and a take home recipe card.  Cooking demo will be by Chef Terry Teplitzky from Wild Thyme in Marina.  Teplitzky will also be opening a sub shop on Alvarado St in Monterey in June, called Boardwalk.  The sub shop will be East Coast style cheesesteaks and hoagies.
 
For more than 10 years, Wild Thyme Deli and Café in Marina has united East Coast “comfort foods” with West Coast organic and fresh cuisines. Offering a delicious menu of sandwiches, salads and desserts; roasted meats and chickens, all items are made fresh on-site every day using only the finest ingredients.
 
Pickled Strawberry, Feta, Orange, and Toasted Almond Salad with Summer Greens
Serves 6
Chef Terry N. Teplitzky-Michael’s Catering/Wild Thyme Deli & Café/Boardwalk Sub Shop
 
For the Pickled Strawberries and Dressing:        
· 3/4 Cup Champagne Vinegar
· 3 Tablespoons Honey
· 1 small Cinnamon Stick
· 1 Star Anise
· 1/4  orange peel
· 20 nice Strawberries cut in half
· 1/2 cup Good Olive Oil
 
Combine the vinegar, honey cinnamon stick , star anise and orange peel in a small saucepan bring to a boil and simmer for 3 minutes. Let cool, pour over strawberries and let sit for 1 hour. Strain liquid, keep strawberries separate and add olive oil to the pickling liquid, this will be your salad dressing.
 
For the salad:
· 1 1/2 cup Quinoa
· Orange Supremes from 2 oranges
· 3/4 cups sliced almonds, toasted
· 1/2 Cup Sliced Green Onions
· 1/2 cup thin sliced Cucumbers, seeded
· 1/2 bunch mint, chiffonade
· 6 Cups Summer Greens
 
In a mixing bowl combine quinoa, oranges, almonds, green onions, and cucumbers and toss with about 1Ž2 of the olive oil. In another mixing bowl toss the green with the rest of the dressing, place greens in a bowl, make a hole in the center of the greens put in the quinoa mixture. Top with pickled strawberries and chiffonade of mint.
 
Chef Bio:
Terry was professionally trained at the Culinary Institute of America in Hyde Park, New York. Terry brings not only extensive training but a unique and creative flair to his work.  He grew up in the hotel and restaurant business in Atlantic City, New Jersey, where his family owned and operated the famous Teplitzky’s Hotel and Restaurant on the Boardwalk.  After graduating from the Culinary Institute, Terry worked in some of the nation's most distinguished restaurants and hotels, including La Maison Blanche, The Jefferson Hotel in Washington, D.C., and the renowned Washington Square Bar & Grill in San Francisco. Locally, Terry was Executive Chef for the well-known Sardine Factory, Carmel's On The Park Bar and Grill and Ryan Ranch Rotisserie.  His wide range of experience and charismatic manner makes Terry one of the area’s most popular chefs.  In July of 2002, Terry Teplitzky fulfilled his life-long dream and opened the highly acclaimed Wild Thyme Deli and Café.
 

DOWNLOAD RECIPE  (Engish)


For more information on Natividad Medical Center Certified Farmers’ Market contact :

Everyone's Harvest
Contact: Iris Peppard, Executive Director
Tel: (831) 384-6961
Fax: (831) 582-9546
www.everyonesharvest.org

For information on Natividad Medical Center contact Marci Bracco (831) 747-7455.

 

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RECIPE ARCHIVE:

View and print recipes featured at our Farmers' Market Cooking Demos on our Healthy Recipes page.

 

 
 
 

Natividad Medical Center • 1441 Constitution Blvd. • Salinas, CA 93906 • (831) 755-4111