Weekly Update

Welcome to the 3rd 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.

Vendor Spotlight: Rodriguez Brothers Ranch (Watsonville, CA)

Hailing from the fertile Pajaro Valley near Monterey Bay, Rodriguez Brothers Ranch, makes the dedicated journey over 200 miles each week to bring coastal abundance straight to high-altitude Tahoe shoppers. Brothers Roberto and Manual Rodriguez have been farming for over thirty years when they started at their grandfarther’s farm in Michoacán, Mexico. Watsonville’s unique microclimate—characterized by cool ocean breezes, rich soil, and morning fog—allows Rodriguez Brothers Ranch to cultivate an extraordinary range of crops with rich flavors and outstanding freshness.

When you stop by their market tables, the first thing you notice is the sheer generosity of their bunches. From crisp leafy greens to sweet berries, Rodriguez Brothers Ranch consistently delivers vibrant, high-quality harvests at their peak.

What’s at the Table This Week

• Coastal Greens & Brassicas: Crisp heads of lettuce, kales, fresh broccoli, and striking cauliflower varieties (white, purple, and Romanesco).

• Coastal Staples: Tender artichokes, vine-ripened heirloom tomatoes, and creamy avocados.

• Root Crops & Herbs: Earthy root vegetables, vibrant potatoes, sweet onions, and fragrant fresh herbs, such as, Peppermint, Italian Parsley and Cilantro.

• Sweet Berries: Sun-ripened strawberries, plump raspberries, and juicy blackberries picked at maximum sweetness.

• Artichoke Blossoms: see directions below on how to keep fresh or dry them.

How to Enjoy & Preserve Artichoke Blooms

• Fresh Floral Display: Trim the stem at a 45-degree angle and place a whole artichoke in a vase with cool water. Within a few days, the tight leaves will open to reveal a striking burst of electric-violet florets that last for up to two weeks. Change the water every few days to keep them fresh.

• Drying for Long-Lasting Decor: Once the flower fully blooms, trim the stem short and suspend the stalk upside down in a cool, dark, dry area for 2–3 weeks. The leaves and purple center will dry into a rich, structural botanical element that stays beautiful in dried arrangements for months!

Market Recipe: Garlic & Lemon Roasted Artichokes

Watsonville is legendary for growing some of the finest artichokes in the world. This simple roasting technique caramelizes the leaves and tender heart, highlighting their natural nutty flavor.

Ingredients

• 2 large fresh artichokes from Rodriguez Brothers Ranch

• 1 fresh lemon, halved

• 4 cloves garlic, peeled and slivered

• 3 tbsp extra virgin olive oil

• 2 sprigs fresh thyme or oregano

• Sea salt & cracked black pepper to taste

Instructions

1. Prep the Artichokes: Pre-heat your oven to 400°F (200°C). Slice off the top inch of each artichoke with a sharp knife and trim the stem to about 1 inch. Trim the spiky tips off the outer leaves with kitchen shears.

2. Season: Rub the cut surfaces immediately with half a lemon to prevent browning. Pry the leaves open slightly with your fingers and tuck the slivered garlic and fresh herbs inside the leaves.

3. Drizzle & Wrap: Drizzle generously with olive oil and sprinkle with sea salt and black pepper. Squeeze the remaining lemon half over the top. Wrap each artichoke tightly in heavy-duty aluminum foil.

4. Roast: Place cut-side down on a baking sheet and bake for 50–60 minutes, or until a knife slides easily into the base/heart.

5. Serve: Carefully unwrap, pull off the tender leaves, and dip into extra virgin olive oil, garlic aioli, or melted butter!

   Visit Us This Week

   Stop by the market this Thursday along Commons Beach to say hello to the Rodriguez family, stock up on generous bunches of coastal produce, and pick up everything you need for roasted artichokes!

See You at the Market,
Lisa Boudreau
Tahoe City Farmers Market Manager

Fall Hours & Location

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

Got any questions?

Contact us