by Margie Hurd, SLO Fresh Catch

When Swordfish, Halibut, and Salmon are available, it’s easy for us at the SLO Fresh Catch booth to sell fish at the San Luis Obispo County farmers’ markets because shoppers generally know how to prepare steaks and filets of these familiar fish. But it’s early spring and our commercial fishermen are catching less familiar fish like Sand Sole and Black Cod. At this point in the season, we can also expect to get landings of various rockfishes (there are over 50 types off our coast), Halibut, Turbot, and Starry Flounder. That being said, sometimes the fish appear out of season, as is their prerogative.

Most Americans are unfamiliar with these fish options and may shy away from a purchase so “You have to educate them,” says Mark Tognazzini, fisherman and owner of Dockside Too Fish Market in Morro Bay. How do you teach consumers to broaden their horizons and try some of our lesser-known local fish?

More Info: SLO Fresh Catch

Purchase fish from SLO Fresh Catch and Margie Hurd at farmers’ markets across San Luis Obispo County. Depending on weather and availability, the SLO Fresh Catch booth will also feature representatives from our local fishing industry.

Captain Travis Evans and Margie Hurd with a loyal customer

Captain Travis Evans of Port San Luis is 90 years old and began commercial fishing during World War II when the public and troops needed fresh fish. Today, Travis owns the fishing vessels Lucy L. and Gardena. Travis and his wife Katherine have been married 68 years and have raised eight children; two of their sons followed Travis into fishing. Evans is a considered a “legend” amongst local commercial fishermen. In February 2013, Captain Evans visited the Saturday morning market in SLO. It was a beautiful, crisp morning that sparkled just like this old fisherman.

One week, Mike Sinor brought his Sinor-LaVallee Pinot Noirs while another week may feature wines by Stephen Ross Cellars, Claiborne & Churchill and others

Friendly SLO Wine Country Association members bring their wines to you at the Saturday market in San Luis Obispo twice a month. Look for the winemakers in a booth near the restaurant vendors on the south west side of the market on the second and third Saturdays of the month.

SLO Wine Country’s Executive Director Heather Muran says, “We believe this is a great collaboration between SLO Wine Country and the SLO Farmer’s Market in bringing the farm-to-table lifestyle to our community by showcasing locally grown produce with locally grown and produced wines. It’s a great partnership for us.” While there will be no on-site tasting, representatives from the wineries will be available to discuss their wines and talk about the SLO wine region.

When the wines-at-farmers’-market project began in November 2012, market association administrator Peter Jankay observed that “This is the first time ever in our county that wine will be sold at a farmers’ market. We believe this is a great opportunity to showcase local wines paired with the freshest ingredients our county has to offer.”

The partnership between the SLO County Farmers’ Market Association and the SLO Wine Country Association is expected to create a much-needed synergy between locally grown food and locally grown wines: they share the same soil and now they will share the same market.

Nathan Carlson of Center of Effort Wines, one of the first wineries to sell their wines though this program, observed how winemakers and producers enjoy connecting with their fans at the farmers’ market. Likewise, the customers have a chance to meet the folks who create some of their favorite wines in much the same way they enjoy meeting the farmer who grew their favorite cucumbers, tomatoes, and strawberries.

Stop by and meet your local wine producers on the second and third Saturdays of the month at the morning market in SLO and bring home a bottle or two of delicious Central Coast wine.

In December, Mike Sinor of Sinor-LaVallee Wines and Nathan Carlson of Center of Effort Wines talked with a wine enthusiast at the Saturday market in SLO

photos: Central Coast Foodie

Chef Roxanne Lapuyade has some cooking advice for you: “Use fresh organic ingredients from local producers whenever you can.” Roxanne’s Cafe employs local organic vegetables and fruits from a variety of sources including the farmers market, the Natural Foods Co-op (where she worked for years as produce manager), and new local farming ventures such as Big Tony’s Organics. She’s been cooking with farmers market produce since she was a teenager. Once she discovered the farmers market, she shopped there every weekend to discover new flavors and ingredients for cooking.

Before discovering the variety and flavor of farmers market produce, she ate a rather limited vegetarian diet since deciding to become vegetarian at 14 after learning about vegetarianism at a punk rock show. As she came to know the farmers, they would point her toward new flavors: “Here, try this, it’s good!” With a strong network of organic and local suppliers for Roxanne’s Café, “If you have any questions about any fruit or vegetable,” says Roxanne, “I can tell you about who produced it and the farm where it grows.” Her personal knowledge of local organic producers helps root Roxanne’s Café in what we hope remains a fruitful space that supports this new business and invites it to thrive.

More Info: Roxanne’s Cafe

We are 3rd generation farmers and it is in our blood! We love farming with our family and our cows and the great milk they make for us.

The Martin family at their farm in Lemoore, California

Why should people purchase your produce?

We are committed to our animals and they return the favor with our fresh, high quality milk. Our cheese and milk is fresh and made right on our farm by us and our generational Holstein cows.

What do you like about farmers’ markets?

I love connecting with the consumers and making friends with our customers.

Common products found in your market booth?

Tony and Barbara Martin at the Thursday night market in SLO

Find Dairy Goddess Farmstead Cheese at Local Farmers’ Markets:

• Thursday afternoons in Morro Bay, 2:30-5pm
• Thursday evenings in San Luis Obispo, 6:10-9pm
• Friday afternoons in Cambria, 2:30-5pm
• Saturday mornings in San Luis Obispo, 8-10:45am
• Saturday afternoons in Morro Bay, 2:30-5pm

More Info

Dairy Goddess Farmstead Cheese

Dairy Goddess blog

@dairygoddess on Twitter

Dairy Goddess on Facebook

Our chef Julie Simon moved to Central California from France where it was a daily routine to go to the farmers’ market to get your daily needs. She grew up creating her menus on what was seasonally available.

Chicken Mole

Although we have over 900 fruit and nut trees and various row crops at our farm, we can’t grow all of our seasonal needs due to our weather. We have been supporting the local farmers’ markets since we moved to Paso Robles 8 years ago. We purchase from numerous vendors including Maria Galve, Dragon Springs Farms, Rocking Chair Farm, Bautista Farms, De La Cruz, the Perez Farm, Domingo Farms, and Windrose Farms just to name a few. In addition to produce, we also buy locally-made honey from the farmers’ market.

At Thomas Hill, we believe in sourcing as much locally-made products as possible. We buy our olive oil from Olea Farms, our bread from Hush Harbor and La Migliore Bakery, and our cheese from Happy Acres and Rinconada Dairy. We make a killer burger—the best in town—and we use Pete Kramer’s grass-fed beef.

We believe that Thomas Hill Organics not only has the freshest ingredients but the most creative menu in Central California!

— Debbie Thomas

The only SLO County soup booth that is always 100% gluten-free and vegan. Always.

We use fresh produce from the area’s farmers and our soups never have corn, soy, cottonseed oil or any genetically engineered products in them.

~ Nipomo—Sunday morning Nipomo/Mesa – Trilogy

~ Arroyo Grande—Wednesday

[Certified Organic]

~ Baywood-Los Osos—Monday

~ San Luis Obipso—Saturday

• Avocados
• Beets
• Carrots
• Corn
• Cucumbers
• Lettuces
• Kales
• Onions
• Peppers

photo: CentralCoastFoodie.com

~ Morro Bay—Thursday
~ San Luis Obispo—Thursday
~ San Luis Obispo—Saturday

• Cherries
• May—June

~ Arroyo Grande—Wednesday
~ Morro Bay—Thursday
~ San Luis Obispo—Thursday
~ San Luis Obispo—Saturday
~ Arroyo Grande—Saturday

• Cilantro
• Cucumbers
• Radishes
• Raspberries
• Lettuces
• Strawberries
• Swiss chard
• Tomatoes
• Fennel

~ Morro Bay—Thursday
~ San Luis Obispo—Thursday
~ San Luis Obispo—Saturday
~ Arroyo Grande—Saturday

• Avocados: Hass & Bacon
• Oranges: Valencia & blood
• Orange juice
• June—October