There’s nothing quite like the energy of the Valencia FivePoint Farmers Market on a crisp Sunday morning. Baskets brimming with produce, the scent of herbs in the air, and a group of curious cooks ready to turn their market haul into something delicious.
This month’s Market Mash-Up was all about spontaneity, collaboration, and seasonal inspiration. Led by the team from Farmscape, participants teamed up to explore the stalls, meet local growers, and let the market itself decide what would end up on their plates. The result? A duo of dishes that captured the best flavors of Fall: vibrant, earthy, and full of market-fresh charm.
After a quick shopping session (and maybe a few taste tests along the way), the group gathered to create recipes that celebrated the bounty of the season. Here’s what they whipped up together:
Fall Market Fruit & Herb Salad
Ingredient list:
Parsley
Mint
Dill
Cilantro
Persimmon
Asian pear
Apple
Pomegranate
Salt
Verni Farms olive oil
Cuyama Orchards raw apple cider vinegar
Achadinha fromage blanc
Combine leaves from 1 bunch each of parsley, mint, dill, and cilantro. Adjust amounts to your taste — perhaps a little more mint for brightness, or less cilantro if you prefer. Chop up a mix of persimmon, Asian pear, and apple, or substitute with similar fruits in season when you visit the market. Sprinkle with just a tiny pinch of salt and toss gently. Spread the salad mix on a wide platter.
In a separate jar, combine equal parts Verni Farms Olive Oil and Cuyama Orchards Raw Apple Cider Vinegar with several heaping spoonfuls of Achadinha Fromage Blanc. Shake well until creamy and emulsified — and don’t hold back on the cheese! It’s what makes the dressing so rich and tangy. Drizzle the dressing over the salad, then top with pomegranate seeds for a pop of color and sweetness.
Tip: You can swap the cheese for chevre or crème fraîche, and use other oils or vinegars — but if you can, support these amazing Valencia Farmers Market vendors!
Cauliflower and Apple Soup with Leeks
Ingredient list:
Leeks
2-3 heads Cauliflower
3-5 Apples
Pomegranate
Verni Farms olive oil
Village Organic Herbals Greek Blend spice mix
Achadinha cultured butter
Cuyama Orchards raw apple cider vinegar
Your choice herbs, suggest parsley, oregano, and/or rosemary
Achadinha fromage blanc
Options: soup stock, bouillon, or nutritional yeast
Start by sautéing the white and pale green parts of several leeks in a generous amount of Verni Farms Olive Oil with a few pinches of salt over medium heat. After about five minutes, once the leeks are soft and fragrant, add 2–3 heads of cauliflower and 3–5 chopped apples (cores removed). Pour in water or stock to cover the vegetables, bring to a boil, then reduce to a simmer. Stir in a few heaping tablespoons of Village Organic Herbals Greek Blend or another aromatic spice mix, and continue cooking until the cauliflower is tender.
Add a few knobs of Achadinha Cultured Butter and blend the soup until smooth using an immersion blender (or carefully in batches with a stand blender). Taste and adjust the seasoning — a splash of Cuyama Orchards Raw Apple Cider Vinegar adds a lovely tang. If you used water instead of stock, try adding a spoonful of bouillon or nutritional yeast for extra depth.
Serve warm and garnish with chopped herbs, pomegranate seeds, or a dollop of Achadinha Fromage Blanc for a silky finish.
This Market Mash-Up was a celebration of creativity and community. Proof that when you shop seasonally and cook together, delicious things always happen.
Ready to join the fun?
Mark your calendars for the next Farmscape Market Mash-Up on Saturday, December 14, at the Valencia FivePoint Farmers Market. Come learn, cook, and connect — because the best recipes are the ones we create together.
