Tapping the Los Gatos Farmers’ Market for culinary creations (includes 2 recipes)

Every Sunday, I head to the Los Gatos Farmers’ Market to pick out produce for the week. It’s a big part of how I plan the meals for the residents at Watermark at Almaden, the senior retirement community where I’m the executive chef. 

I grew up on a farm in Brentwood, just north of here. One of the reasons I prefer buying produce from a farmers’ market is that it allows me to get the freshest ingredients possible. When you go through a produce company, things pass through several hands before they get to your kitchen. But at the farmers’ market, the food goes directly from the farmer to me, then straight to the kitchen and onto the table. You can’t beat that.

I like getting to know the farmers, too. Over time, you build relationships. Once they know you, you can even talk to them about what you’d like to see them grow for the following season. It’s a nice feeling, having that kind of connection and trust with the people who grow the food we use in our cooking. I’ve worked with some of these farmers for years, and it’s a great partnership. That’s not something you can get from a grocery store.

There’s something special about cooking with in-season produce. We’ve had some really hot weather, so stone fruits like plums, nectarines and peaches have stuck around a little longer than usual, which has been great. But soon, we’ll be shifting more into apples, pears and citrus. After that, we’ll move into winter vegetables like Brussels sprouts. Cooking seasonally keeps things interesting in the kitchen. It also means that the residents get the best flavors, since everything is at its peak.

Figs are one of my favorite things to work with this time of year. You can do so much with them. They’re great paired with prosciutto or other cured meats, or you can use them in desserts. I’ve even added them to oatmeal or salads. You can get really creative with them, which I like. And since they’re in season, they taste amazing.

I also know my residents’ tastes, so I look for things they like. One resident loves her potato salad, so we make that for her when the right ones are in season. Another resident requests clam chowder, so we make sure to prepare it when the ingredients are at their best.

I think it’s important to use the best-quality ingredients. It’s part of what makes our gourmet dining and comfort food so delicious. We want to make sure it’s the highest quality, because seniors need their food to be nutrient-rich, and some may have immune systems that are more sensitive, so I want to make sure I’m using non-GMO, fresh ingredients whenever possible.

At the market, I can find heirloom varieties of tomatoes, peaches, potatoes—things that haven’t been modified. The residents seem to appreciate that, and some have even told me—and I’m not making medical claims here—that since they’ve been eating from our menu, they’ve noticed improvements in their health. Blood pressure and weight are going down, and their doctors are happy with the changes.

One of the great things about the Los Gatos Farmers’ Market is that it’s a community. The farmers help each other out. If one doesn’t have something you’re looking for, they’ll tell you which farmer down the way has it. They’re not all growing the same thing, so it gives you a variety of options. Plus, they’re happy to answer questions and guide you to the best products.

If you’re thinking about going to the market yourself but feel intimidated, just smile and ask questions. They’re friendly people who want to share their produce with you.

Chef Ron Garrido is the Executive Chef at Watermark at Almaden. He has been Executive Chef at some of the most prestigious restaurants in the Bay Area, including the Carnelian Room, in addition to owning his own restaurant Avalon, in Eureka, before serving as Executive Chef for Amazon Business.

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CHEF SAYS: Here are a couple of my favorite recipes for fall. One we serve regularly at the Watermark at Almaden; the other is something that can more easily be made at home.

RECIPE 1: Turkish Lamb Sliders

Number of servings: 8 

Portion size: 2 oz / 1 leaf / 1 tbsp 

Ingredients

Yellow onion, fresh 2 oz 

Whole garlic clove, 1/4 oz 

Ground cumin 1 tsp 

Ground ginger 1/2 tsp 

Ground cinnamon 1/4 tsp

Sea salt 1/2 tsp 

Ground black pepper 1/4 tsp

Cayenne pepper 1/4 tsp

Thyme, fresh 1 tsp

Parsley, fresh 2 tbsp 

Mint leaves, fresh 2 tbsp

Ground lamb 1 1/2 lb

Butter lettuce, Fresh 1/2 lb 

Yogurt tahini raita 1 tbsp 

(See “Yogurt Tahini Raita” recipe for sauce instructions)

Critical control point: Under cool, running water rinse whole peeled onions, garlic, thyme, parsley, mint and romaine.

Mince onion, garlic, thyme, parsley and mint.

Remove core from lettuce, carefully separate head into separate leaves or cups. Cover and refrigerate (41°F) until needed in the recipe. 

Directions

1. In a large mixing bowl combine lamb, onion, garlic, cumin, ginger, cinnamon, salt, pepper, cayenne, thyme, parsley and mint. Mix until evenly distributed.

2. Shape raw lamb mixture into 3 oz patties. Place patties on a parchment-lined sheet tray and refrigerate (41°F) for at least an hour. 

Note: Preheat the broiler and place the rack 4-5 inches below the heating element. Place the sheet tray with patties under broiler and cook for three minutes on each side. 

Critical control point: At completion of cooking the internal temperature must reach 155°F for 17 seconds.

3. Place one cooked patty on one lettuce leaf. Top with 1 tbsp yogurt tahini raita. 

4. Serve one slider per portion.

Note: May serve with toasted pita bread on the side, when diet allows.

Yogurt Tahini Raita 

Number of servings: 8 

Portion size: 1 oz 

Directions 

Plain Greek yogurt, non-fat 1/2 cup 

Tahini paste 1/4 cup

Lemons, grated or zested, 1 tsp

Lemon juice 2 tbsp

Sea salt 1/2 tsp

Cayenne pepper 1/4 tsp

Maple syrup 1/8 tsp

Water 1 tbsp 

Cucumbers, fresh, seeded, minced 2 oz 

Mint leaves, fresh, minced 2 tbsp

Critical control point: Under cool, running water rinse whole peeled and seeded cucumbers, mint and lemons.

Mince cucumber and mint.

Zest and juice lemon. Cover and refrigerate (41°F) until needed in the recipe. 

In a mixing bowl combine yogurt, tahini, lemon zest, juice, salt, cayenne pepper and syrup.

Note: Stir in water to reach spoon-able consistency. Fold in cucumber and mint. Critical Control Point: Cover and refrigerate (41°F) at least 1 hour prior to allow flavors to develop.

Serve 1 oz per portion.

RECIPE 2: Avocado Citrus Salad with Grilled Shrimp or Salmon

Number of servings: 4 

Portion size: 3 oz

Ingredients

Dressing:

Grapefruit juice, 100% 2 tbsp 

Lemons, grated or zested 1 tsp

Lemon juice 1 tbsp 

Lime juice 1 tbsp 

Honey 1 tbsp 

Ginger Root, fresh 1 tsp

Sea salt 1/8 tsp 

Olive oil, blend 1/4 cup 

Salmon filet, boneless/skinless 4 oz

1/2 lb shrimp, raw, peeled, tail off, 21-25 ct 3/4 lb 

Olive oil, blend 1 tbsp

Sea salt 1/8 tsp 

Lettuce spring mix, fresh 1/4 lb,1 oz

Fennel, fresh 1 1/2 oz

Mint leaves 1/4 Cup 

Ruby red grapefruit, fresh 1 medium (4in dia)

Avocados, fresh, 1 each

Oranges or tangerines may be substituted for grapefruit in this recipe. Arugula may be substituted for mixed greens. 

Under cool, running water rinse grapefruit, lemon, peeled ginger root, avocado, fennel and mint leaves.

Supreme the grapefruit (*see note), finely grate/zest the lemon peel, grate the ginger, shave the fennel (or celery, if using) and chop the mint leaves. Cover and refrigerate (41°F) until needed.

NOTE: * inch supreme inch means cutting the skin and the membrane away from the segments of the citrus fruit.

Using a sharp knife, trim the bottom of the orange to create a flat surface. Place the orange with the flat surface on a cutting board and trim the remainder of the skin and white pith, by curving our knife downward in the shape of the fruit’s natural shape.

Then segment by segment slice to the left and right of the membrane, freeing the flesh of each segment from the membrane.

Another option is to pare away the skin and the white pith and slice the oranges in circles.

Prepare Dressing:

1. Combine grapefruit juice, lemon zest, lemon and lime juice, honey grated ginger, and salt (#1).
2.  Stir to combine. Slowly pour in the olive oil, whisking all the while and continue whisking until smooth. 
3. Transfer to a small container with a fitted lid and shake well. Hold until needed in the recipe.
4.  Prepare salmon or shrimp: 2. Season salmon filets or peeled deveined shrimp with olive oil and a sprinkle of salt (#2).
5. On a grill or grill pan, over medium high heat, grill salmon or shrimp until fish is done. Shrimp should be cooked just until opaque and salmon should flake 1 easily with a fork when done. Critical control point: At completion of cooking fish internal temperature must reach 145°F for 15 seconds. 

Assemble Salad:

1. Just before assembly, slice avocados lengthwise in half.
2. Remove the pits. Slice each half into four slices, remove peel.
3. Combine mixed greens or arugula, shaved fennel, and chopped mint in a large bowl.
4. Add 1 – 2 tablespoons of dressing and toss.
5. Place about a cup of salad mixture on the plate.
6. Top with avocado and grapefruit segments and 3 oz salmon (or 5 ½ – 6 oz shrimp, if using).
7. Drizzle each salad with any remaining dressing.
8. Serve one salad per portion.