Top 5 Farmers Markets to Visit for Fresh Fruits and Veggies in Sacramento
Sacramento is America’s Farm-to-Fork capital. We are truly blessed to live in an area that focuses and produces the largest amount of agriculture in the nation. Did you know that 70 percent of our region’s land is either agricultural, forest or open space? We are also home to close to 8,000 acres of boutique farms that provides produce, cheese, wine and other great products to more than 50 regional farmers markets in the area. As a mom and a self-proclaimed “foodie”, I find these facts extremely exciting and I love taking advantage of the fresh, local goods for my family.
One of our summer traditions is to visit as many local Farmers Markets as we can. I love taking my children to try out samples of fresh fruits and veggies and allowing them to pick out the produce for the week. The atmosphere is always upbeat and family friendly at the markets and they always come home with a smile on their faces!
Luckily for us, we have many markets to choose from in Sacramento… And for some, it’s more of a fun family outing than just going to shop for produce. Some markets even have Food Trucks on site, so you can purchase dinner and make it a fun-filled evening out.
Here is a list of 5 top local farmers markets that you can enjoy with your family:
- Downtown Sacramento Sunday Market: Sacramento’s famous Sunday farmers market under the freeway is the city’s oldest and one of the state’s largest farmers markets. This is by far one of the best markets around! Sundays, 8am-12pm at 8th and W Streets, next to Southside Park and shaded under the freeway.
- Midtown Farmers Market: one of the largest in the region with over 70 vendors weekly. Fresh fruit, veggies, food vendors everything you need for a great morning out. Saturdays 8am-1pm year round Located at the corner of 20th and J streets.
- Davis Farmers Market: Ranked 2nd in USA Today’s 2012 lists of great farmers markets to visit, and truly an event not to be missed. Year round on Saturday mornings from 8am-1pm at Central Park in Davis, 4th and C streets. Local vendors, live entertainment, food vendors and more.
- West Sacramento Farmers Market: West Sacramento holds their farmers market on Thursday nights from 4:30-Dusk, on West Capitol Avenue and Jefferson boulevard. Local vendors, food trucks, live entertainment, wine tasting and more.
- Old Town Auburn Farmers Market: Auburn hosts a year-round market on Saturdays from 8am-12pm. Local vendors, entertainment and more. Located in Old Town off of Auburn-Folsom Road and Lincoln Way.
So take the family out for some healthy taste testing and enjoy our region’s local goods at one of our local markets.
And if you purchase an abundance of peaches, here is my favorite recipe for peach bars:
Peach Crumb Bars
Yield: 24 bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
For the Dough: 3 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, cold 1 egg, lightly beaten
For the Filling: 5 cups diced or sliced peaches (about 7 peaches, peeled) 2 tablespoons lemon juice ½ cup all-purpose flour 1 cup granulated sugar ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
- Pre-heat the oven to 375 degrees F. Grease a 9 x 13-inch baking pan.
- For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
- For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
- Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
- Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
By Heather Crivellone