Saturday, November 4, 2017

Persimmon Coconut Overnight Oats


-1/2 cup persimmon peeled and diced
-1 Tbsp. shredded coconut
-1/2 cup rolled oats
-1/2 cup almond milk or other milk of your choice
-1 1/2 Tbsp. agave nectar or honey


1. Stir all ingredients and put in a glass jar.
2. Cover and refrigerate overnight.

No Fail Sea Salt and Garlic Kale Chips


-1 medium-sized bunch of kale washed and dried very well
-2 tsp olive oil
-a pinch or two of salt
-a pinch of garlic powder


1. Preheat your oven to 300°F.                                   
2. Wash and dry one bunch of kale, making sure the leaves are completely dry
3. Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
4. Arrange the pieces of kale on an unlined baking sheet.
5. Drizzle the olive oil as evenly over the kale as possible. Using your hands,
gently massage the oil into the kale leaves, making sure to massage the oil in well
6. sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
7. Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
8. Remove the pan from the oven and leave the kale chips on the pan for 3-5
minutes before serving to they can crisp up even more!

Wednesday, October 25, 2017

Cinnamon Apple Chips Recipe

As per usual, the Farmer's Market Education Team has a new seasonal recipe (or two!) ready for you on the day of our market! Nothing says Fall quite like apples, so we found a nice (and easy to make) twist on a classic treat.  Enjoy and keep a lookout for new recipes coming soon!


  • 4 Apples, cored and sliced 1/8” thick 
  • 1-2 tsp . Ground Cinnamon
  • 1-2 tsp . Granulated Sugar, if needed
  • Cooking Spray


1. Preheat oven to 200 degrees fahrenheit.
2. Add the sliced apples to a large bowl; then coat the apples with the cinnamon
and/or sugar.
3. Spray a baking sheet with cooking spray and line the apples flat on the pan. You
may need to use two pans so that they are not overlapping.
4. Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before
placing them in an air tight container for up to 4 days (if they last that long!)

Friday, October 20, 2017

Baked Pear Recipe

  • 2 large ripe pears
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 cup crushed walnuts
  • (optional) yogurt, frozen yogurt

  • preheat oven to 350 degrees
  • cut the pears in half and place on the baking sheet (it is useful to cut a bit off the other end so they stand upright)
  • using a measuring spoon or melon baller, scoop out the seeds
  • sprinkle cinnamon, top with walnuts, and drizzle honey over the pears
  • put in oven and let bake for 30 minutes
  • add yogurt or frozen yogurt
  • Enjoy!
For the original recipe, click here
Collected for you by the Education Team of the UCLA Farmers Market

Wednesday, October 18, 2017

Seasonal Produce in October

Want to know what’s in season this October in Southern California? We’ve got you covered!

Get them before they’re gone! October is the last month these are in season:

Asian Pears
Bell Peppers
Berries (Blueberry, Blackberry, Raspberry)

Perfectly Ripe! October is right in the middle of this produce’s seasons, so they are at great now:


They’re finally back! October is the start of the season for this produce:

Herbs (rosemary, thyme, oregano)
Lima Beans
Winter Squash

Click here to keep up on seasonal produce in Southern California !

Compiled by Breanne Brown