The Everyone’s Harvest Market held Wednesdays from 11:00 am to 3:30 pm
Salinas, CA, April 06, 2019 — Natividad launches its popular weekly Farmers’ Market on Wednesday, May 15.
The California Certified Farmers' Market, run by Everyone’s Harvest, is held every Wednesday from May 15 throughOctoberfrom 11:00 am to 3:30 pm outside of Building 200, Outpatient Services, located at 1441 Constitution Blvd.
“The market is part of Natividad’s ongoing commitment to promoting wellness and healthy eating,” said Natividad Assistant Administrator Andrea Rosenberg. “We hope our community and Natividad’s staff and patientstake advantage of the opportunity to shop for fresh produce, foods and more at our weekly market.”
Natividad’s Farmers’ Market features fresh, high-quality fruits and vegetables, many of which are certified organic, flowers, live plants, and unique gifts from small-scale family farmers and local independent businesses. Shoppers support local California growers and entrepreneurs in the Salinas community, Rosenberg said.
Vendors participating this year include Stackhouse Brothers, Rodriguez Ranch, Golden Flowers, Gallardo’s Organics, Mai Thai Cuisine, Mix of Flavors, Chava’s Corn, Fruitas Fresca Barajas, Perfect Crumb, The Bearded Bean, Castellano Organic Farm, Hummus Heaven, and Luke’s Mobile Massage.
The Farmers’ Market 2019 lineup also features regular cooking demos and tastings from local chefs, Everyone's Harvest team members and hospital staff members. Attendees of these demos enjoy a sample of the featured recipe and take home a recipe card. The cooking demonstration dates and chefs are posted at Everyone's Harvest's webpage at everyonesharvest.org.
The first cooking demo is at noon on May 15 and features renowned Monterey Peninsula chef Brandon Miller. Currently the executive chef at ilGrillo in Carmel, Miller is formerly executive chef at Stokes Adobe, Mundaka and Alvarado Street Brewing Company. Miller plans to make Warm Summer Squash Salad and tastings are provided.
Warm Summer Squash Salad
Brandon Miller
Executive Chef, ilGrillo
Makes 10 1/2 cup servings
1 lb. assorted zucchini
1/4 cup sliced natural almonds
1 tablespoons olive oil
2/3 cups Parmesan cheese, shaved
Salt and pepper to taste
1. Cut the ends off of zucchini and julienne using a Japanese mandolin or grater.
2. Warm oil in sauté pan with almonds. When almonds are lightly browned, add squash and remove from heat.
3. Toss the squash with almonds and oil, season with salt and pepper and place in serving dish.
4. Top with cheese and serve.
For more information aboutNatividad’s Farmers’ Market, please call (831) 755-4111 or visit www.natividad.com.
About Natividad
Natividad is an acute care hospital and Trauma Center providing high-quality health care to everyone in Monterey County, regardless of ability to pay. Located in Salinas, Calif., Natividad is a public health care system offering a wide range of inpatient, outpatient, emergency, diagnostic and specialty medical care. Founded in 1886, the 172-bed medical center has more than 10,000 admissions and 52,000 emergency visits annually. Home to the area’s only Level II Trauma Center, the hospital’s specialized personnel, equipment and services provide a vital local community service that saves lives and keeps patients close to home. Natividad’s Baby-Friendly® facility delivered more than 2,200 babies last year and is affiliated with UCSF Benioff Children’s Hospitals. It also operates an accredited Level III Neonatal Intensive Care Unit, giving the tiniest and most fragile babies — some as small as one pound — the best chance for a healthy start. Through its UCSF-accredited Family Medicine Residency Training Program, Natividad is the only teaching hospital on the Central Coast. For more information, please call (831) 755-4111 or visit www.natividad.com.
Media Contact:
Marci Bracco, Chatterbox PR
marci@chatterboxpublicrelations.com, 831-747-7455
Contact:
Marci Bracco Cain
Chatterbox PR
Salinas, CA 93901
(831) 747-7455
http://www.natividad.com
Salinas, CA, April 06, 2019 — Natividad launches its popular weekly Farmers’ Market on Wednesday, May 15.
The California Certified Farmers' Market, run by Everyone’s Harvest, is held every Wednesday from May 15 throughOctoberfrom 11:00 am to 3:30 pm outside of Building 200, Outpatient Services, located at 1441 Constitution Blvd.
“The market is part of Natividad’s ongoing commitment to promoting wellness and healthy eating,” said Natividad Assistant Administrator Andrea Rosenberg. “We hope our community and Natividad’s staff and patientstake advantage of the opportunity to shop for fresh produce, foods and more at our weekly market.”
Natividad’s Farmers’ Market features fresh, high-quality fruits and vegetables, many of which are certified organic, flowers, live plants, and unique gifts from small-scale family farmers and local independent businesses. Shoppers support local California growers and entrepreneurs in the Salinas community, Rosenberg said.
Vendors participating this year include Stackhouse Brothers, Rodriguez Ranch, Golden Flowers, Gallardo’s Organics, Mai Thai Cuisine, Mix of Flavors, Chava’s Corn, Fruitas Fresca Barajas, Perfect Crumb, The Bearded Bean, Castellano Organic Farm, Hummus Heaven, and Luke’s Mobile Massage.
The Farmers’ Market 2019 lineup also features regular cooking demos and tastings from local chefs, Everyone's Harvest team members and hospital staff members. Attendees of these demos enjoy a sample of the featured recipe and take home a recipe card. The cooking demonstration dates and chefs are posted at Everyone's Harvest's webpage at everyonesharvest.org.
The first cooking demo is at noon on May 15 and features renowned Monterey Peninsula chef Brandon Miller. Currently the executive chef at ilGrillo in Carmel, Miller is formerly executive chef at Stokes Adobe, Mundaka and Alvarado Street Brewing Company. Miller plans to make Warm Summer Squash Salad and tastings are provided.
Warm Summer Squash Salad
Brandon Miller
Executive Chef, ilGrillo
Makes 10 1/2 cup servings
1 lb. assorted zucchini
1/4 cup sliced natural almonds
1 tablespoons olive oil
2/3 cups Parmesan cheese, shaved
Salt and pepper to taste
1. Cut the ends off of zucchini and julienne using a Japanese mandolin or grater.
2. Warm oil in sauté pan with almonds. When almonds are lightly browned, add squash and remove from heat.
3. Toss the squash with almonds and oil, season with salt and pepper and place in serving dish.
4. Top with cheese and serve.
For more information aboutNatividad’s Farmers’ Market, please call (831) 755-4111 or visit www.natividad.com.
About Natividad
Natividad is an acute care hospital and Trauma Center providing high-quality health care to everyone in Monterey County, regardless of ability to pay. Located in Salinas, Calif., Natividad is a public health care system offering a wide range of inpatient, outpatient, emergency, diagnostic and specialty medical care. Founded in 1886, the 172-bed medical center has more than 10,000 admissions and 52,000 emergency visits annually. Home to the area’s only Level II Trauma Center, the hospital’s specialized personnel, equipment and services provide a vital local community service that saves lives and keeps patients close to home. Natividad’s Baby-Friendly® facility delivered more than 2,200 babies last year and is affiliated with UCSF Benioff Children’s Hospitals. It also operates an accredited Level III Neonatal Intensive Care Unit, giving the tiniest and most fragile babies — some as small as one pound — the best chance for a healthy start. Through its UCSF-accredited Family Medicine Residency Training Program, Natividad is the only teaching hospital on the Central Coast. For more information, please call (831) 755-4111 or visit www.natividad.com.
Media Contact:
Marci Bracco, Chatterbox PR
marci@chatterboxpublicrelations.com, 831-747-7455
Contact:
Marci Bracco Cain
Chatterbox PR
Salinas, CA 93901
(831) 747-7455
http://www.natividad.com
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