Natividad Medical Center Certified Farmers’ Market Every Wednesday From 11:00 a.m. – 3:30 p.m.

  • July 6, 2017

SALINAS, CA. — 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 and entrepreneurs in the Salinas community.

The farmers’ market will feature regular cooking demos and tastings in which local chefs, Everyone’s Harvest team members and hospital staff members will demonstrate cooking tips and techniques. Attendees of these demos can enjoy a sample of the featured recipe and take home a recipe card. In addition, the first 15 participants will receive $10 in produce vouchers!

The cooking demonstration dates and chefs will also be posted at Everyone’s Harvest’s webpage at Here’s a list of upcoming demos:

  • July 26th — Tasting. Everyone’s Harvest’s intern, Mason, will make a healthy snack to sample, plus a free recipe card: “Blackberry Energy Bites.”
  • Aug. 2nd — Chef Demonstration with Chef Sherrie Ransom.
  • Aug. 9th — Tasting. A staff member will make a healthy snack to sample, plus a free recipe card.
  • August 23rd— Tasting. Everyone’s Harvest’s intern, Mason, will make a healthy snack to sample, plus a free recipe card: “Rainbow Rolls.”
  • Sept. 20th — Chef Demonstration with Chef Rondi Robison.
  • September 27th — Tasting. Everyone’s Harvest’s intern, Mason, will make a healthy snack to sample, plus a free recipe card: “Nectarine/Black Bean Salad.”

August and September Cooking Demo Details:

Peach and Kale Salad with a Light Cream Sauce
Recipe by Chef Sherrie Ransom a Gourmet Raw Food Chef, Culinary Instructor, and Nutrition Educator

4 cups kale, stemmed
1 cup mixed baby greens
1 cup fresh peaches or other fruit, chopped or thin sliced
1/2 cup red, yellow or orange bell pepper, diced
1/4 cup walnuts, chopped
1/4 cup goji berries, soaked (or other dried berry)
2 Tbsp. spring onion, thinly sliced garnish – fresh sunflower sprouts, orange or lemon zest, fresh
1 cup chopped zucchini
1/4 cup peach or mango (optional)
3 Tbsp. orange juice
1 1/2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 Tbsp. coconut nectar or agave
1 Tbsp. chickpea miso
1 1/2 tsp. onion powder
1 clove garlic pinch black pepper water to thin to desired consistency

For the dressing, blend all ingredients in a high powered blender until smooth.
Cut kale into thin ribbons and massage until reduced about half. It will turn darker green and have a fresh aroma.
Combine all the salad ingredients in a bowl, add dressing and toss.
Note: Leave the skin on the zucchini for a lovely green.

Chef Sherrie Ransom Background
Sherrie is a Plant Based Chef in based in Carmel Valley with certification as a Gourmet Raw Food Chef, Culinary Instructor and Nutrition Educator, as well as a B.S. degree in Biology. She is a former Instructor of Living Light Culinary Institute. Chef Sherrie founded Green Being Cuisine; offering classes, consultation and personal culinary services. Her dishes and her classes highlight fresh, whole foods with a playful appreciation of flavor and texture.

“My approach to food is a combination of the scientist in me and my appreciation of nature. I strive to feature ingredients fresh from the garden, in all their natural glory. Preparing ingredients, at their prime, in various forms and combinations; offers a wonderful experience of how simple and delicious healthy foods can be.”
More info:

Power Bites with Fresh Berries
Recipe by Chef Rondi Robison a Certified Health Coach, AADP and Yoga Instructor, RYT

10-12 dates pitted and finely chopped
1 cup raw cashews finely chopped (alternatives/can use interchangeably or substitute if there are allergies: pumpkin seeds, walnuts, almonds)
1 cup pumpkin seeds finely chopped
2 cups shredded coconut – for outer covering on bites
1/2 cup blueberries and/or strawberries (5-10 medium size) finely diced or smashed
2 medium carrots, use peeler to peel down then chop – optional lemon juice from 1 half lemon
Lemon rind from 1 lemon
Optional ingredients: chia seeds, flax seeds, sesame seeds, sunflower seeds, spinach, dried blueberries, cinnamon, ginger
*Ingredients can be put in a food processor or mixed by hand.

If using a food processor, run pitted dates first, then separate in a bowl.Then run nuts/seeds and separate in a bowl.Next mix fresh ingredients and spices in food processor. Once mixed, add in dates and nuts/seed mixture and pulse till combined into a doughy ball. If the mixture is too wet, add more chopped nuts/seeds and/or dates to firm

Rondi Robison Background
Rondi Robison is a Certified Health Coach, AADP and Yoga Instructor, RYT who supports her clients and their families to make step-by-step changes in their food and lifestyle choices, so that they permanently reach their health goals. She supports them to do so in a way that’s enjoyable and easily integrated into their lives. Rondi works with clients to help them create a healthier and happier life, navigate through life’s transitions and alternative modalities, maintain maximum health, reduce stress, have more energy, and reach their individual health goals.

Rondi has always had an interest in health and nutrition, exercise, yoga, and healing. Rondi was a competitive athlete for many years and has been teaching yoga for more than 12 years. Rondi has worked with and overcome a number of her own health and life challenges through modifying her food and lifestyle including weight gain, scoliosis, parenting a low birth weight child, and the stress from many of life’s major transitions. She loves working with others to meet their unique health goals!

For more information on Rondi’s program or to schedule your free Health History Consultation contact her at or 831-359-0165.

For more information on Natividad Medical Center Certified Farmer’s’ Market contact:
Everyone’s Harvest
Contact: Reid Norris, Executive Director
Tel: (831) 384-6961
Fax: (831) 883-3310

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