Tag Archives: Farm Fresh

ChickenHood Ranch Farm Tour

Welcome to Chickenhood Ranch, located in the quaint town of Moorpark CA in Ventura county. This 36 acre farm slogan is “no slaughter only laughter”. They have rescued many animals that were headed to the slaughter house. Their farm has a wide variety of animals, which include 17 llamas, 30 cows, 3 Donkeys, an abundance of Chickens that lay about 300 eggs daily, 60 Roosters and about 20 ducks. We had the pleasure to tour with Yuvi, Wane, and Aharm. Chickenhood Ranch is a Natural, Chemical Free, Hormone Free, ORGANIC Fed egg no concept of spent hens. They take pride in it! ChickenHood Ranch has been participating in the farmers markets for well over 6 years!

ChickenHood Farms is located at:
• Porter Ranch Farmers Market Every Sunday 9am-2pm
• Larchmont Farmers Market Every Sunday 10am-2pm
• Calabasas Farmers Market Every Saturday 8am-1pm
• Melrose Place Farmers Market Every Sunday 8am-2pm Pacific
• Palisades Farmers Market Every Sunday 8am-2pm
• Sherman Oaks Farmers Market Every Tuesday 2pm-6pm
• Brentwood Farmers Market Every Sunday 9am-2pm
Every Market open Rain or Shine! Year Round!

Flor de Lima at Porter Ranch Farmers Market

Meet Floor De Lima Farms at our Farmers Market. They are popular for their amazing cold press juices, that get your health back on track and reset, detox, alkalize and combat inflammation in your body with life nourishing ingredients. Come try for yourself at our Porter Ranch Farmers Market.

20000 Rinaldi St, Chatsworth, CA 91326
Take Me To The Market

Lemon Dill Yogurt Sauce for Salmon or Trout

Compliments of Bonjour Yogurt

A recipe from Bonjour Yogurts:Owners Medi and Kadi have shared some of their favorite recipes that include their mouth-watering yogurts. We hope you enjoy these delicious recipes!

Serves 3-4
Prep Time: 15 minutes

Ingredients:

.        Pick up your salmon from Westcoast seafood

·         6 oz plain Yogurt from Bonjour Yogurts

·         Lemons from Halaby Farms (1/2 teaspoon lemon zest & 2 tablespoons fresh
lemon juice)

·         Dill from Underground Farms (1 tablespoon chopped fresh dill)

·         Salt and freshly ground black pepper to taste

Instructions:

Prepare your Salmon or Trout, by your preferred method and while that’s cooking whip up all your ingredients together for your Lemon Dill Yogurt Sauce.
It’s an easy recipe that’s both simple and delicious.
Bon Appetit! 

Tomato & Peach Salad with Basil & Mint

Serves: 4

Prep time: 10 mins

Total time: 10 mins 

What a better combo than fresh peaches and tomatoes? They are peak seasonal beauties! The colors alone in this dish are show stoppers, but the flavors are where it really hits home! The tartness from the tomatoes and the sweetness of the peaches are a match made in heaven. I like to serve this salad alongside grilled halibut or shrimp and it’s time perfection for dinner. I purchased the ingredients for this recipe at the Sherman Oaks Farmers Market. 

Ingredients

  • 1 1/2 lbs tomatoes – a variety of sizes and colors (Alcantar Organic Farms) 
  • 2-3 large, ripe peaches (Arnett Farms) 
  • 1 tbsp white balsamic vinegar (Gourmet Blends at our Calabasas location)
  • 1/2 tsp finely grated lemon zest (Arnett Farms)
  • 1 tsp lemon juice (Arnett Farms)
  • 1/4 tsp kosher salt (Nordic Catch at our Calabasas location)
  • 1 tsp honey (LSG Honey)
  • 2 tbsp extra-virgin olive oil (Halaby) 
  • 1 small shallot, finely minced (Alcantar Organic Farms)
  • 1/4 tsp freshly ground pepper
  • 1/3 cup lightly packed whole small mint and basil leaves
    (or large ones cut into chiffonade/finely) (Alcantar Organic Farms) 

Instructions

Prepare the salad

  • Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
  • Slice the peaches off the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.

Prepare the dressing

  • Whisk the white balsamic vinegar, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt dissolve.
  • Whisk in the olive oil until emulsified. Add the shallots and ground pepper.
  • Pour the dressing over the tomatoes and peaches. Add half of the herbs, adjust the salt if needed, and toss gently but thoroughly. Before serving, toss again and sprinkle with the remaining herbs.

Visit Sherman Oaks Farmers Market | Every Tuesday from 3pm to 7pm