Weekly Update

Welcome to the very first edition of the Tahoe City Farmers Market Weekly Newsletter! We are so excited to bring the farm-fresh goodness directly to your inbox every week.

With the first day of autumn just behind us, don't pack away your summer appetite just yet! Summer isn't over at the market, and our featured vendor of the week, Natural Trading Company, is here to prove it. Grown just down the hill in the foothill town of Newcastle, CA, their tables are loaded with crisp, juicy sweet corn and delightfully sweet watermelons—perfect for soaking up those warm afternoon lake rays.

At the same time, autumn’s finest offerings are making their delicious debut. Keep an eye out for autumn favorites rolling in, including ruby-red pomegranates and silky Hachiya persimmons. Hard squash lovers are in for a treat with a rich variety hitting the stands:

• Kabocha & Delicata

• Butternut & Red Kuri

• Candy Roaster Squash

• Sugar Pie Pumpkins

Basil Lovers, Take Note!

Have you been dreaming of making a big batch of homemade pesto to freeze or share? Now is the time! Bunches of fragrant, vibrant basil are overflowing this week, so grab yours before the season shifts.

Come say hi to farmer Alex and our Tahoe City local Tracy at the Natural Trading Company stand, stock up on the best of both seasons, and celebrate the changing leaves with us by the lake!

Fresh Natural Trading Co. Basil & Sierra Nevada Olive Oil Pesto Recipe

Prep time: 10 minutes
Yield: 1⅔ cups

INGREDIENTS:

• 2 cups fresh Natural Trading Co. basil leaves, packed (stems removed, washed and thoroughly dried)

• 1/2 cup Sierra Nevada extra virgin olive oil (divided)

• 1/3 cup pine nuts (or walnuts, lightly toasted and cooled)

• 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

• 2 cloves garlic, peeled and coarsely chopped

• 1 tbsp fresh lemon juice (optional, for brightness and color retention)

• 1/2 tsp sea salt (or to taste)

• 1/4 tsp freshly cracked black pepper

PREPARATION:

1. Toast the Nuts:
   In a small dry skillet over medium-low heat, toast the pine nuts or walnuts for 3–5 minutes until light golden and fragrant. Shake the pan frequently to prevent burning. Set aside to cool completely.

2. Pulse Garlic and Nuts:
   In a food processor, combine the chopped garlic and cooled nuts. Pulse a few times until finely ground.

3. Add the Basil:
   Add the fresh Natural Trading Co. basil, sea salt, and black pepper to the food processor. Pulse several times until the basil is broken down into small pieces. Stop to scrape down the sides of the bowl as needed.

4. Emulsify with Olive Oil:
   With the food processor running on low, slowly drizzle in the Sierra Nevada olive oil in a steady stream through the feed tube until smooth and emulsified.

5. Fold in Cheese:
   Add the grated cheese and optional lemon juice. Pulse just 2–3 times until incorporated—avoid over-blending at this stage so the cheese retains a pleasant texture.

6. Adjust and Serve

Fall Hours & Location

Thursdays, 8am-1pm
Commons Beach until October 22nd
then over to
Boatworks Mall Oct. 29-Dec. 17

Got any questions?

Contact us