The Santa Barbara County Food Action Network, Central Cities Certified Farmers Market Association, Route One Farmers Market, Santa Barbara Certified Farmers Markets, County of Santa Barbara Public Health Department, and Apples to Zucchini Cooking School invite you to Stay Home (and Eat Local) for the Holidays. Together, we have developed a safe, affordable, and healthy option for celebrating the holidays – and supporting our local farmers – during the COVID-19 pandemic.
No matter what you decide to make, you’ll be supporting our local food system while feeding your family a fresh, nutritious meal.
From our table to yours – stay home, be safe, and eat well.
How It Works
Participating Farmers Markets
Starting Saturday, November 20, 2021 through the end of the year
*Check the Route One Farmers Market, Central Cities Certified Farmers Market Association and Santa Barbara Certified Farmers Markets websites to confirm market hours for observed holidays.
SATURDAYS
8:30 a.m. – 1:00 p.m. SBCFMA Downtown Santa Barbara
SUNDAYS
10:00 a.m. – 2:00 p.m. Route One Farmers Market, Vandenberg Village
10:00 a.m. – 2:00 p.m. SBCFMA Goleta
TUESDAYS
10:00 a.m. – 1:00 p.m. Orcutt Farmers Market
2:45 p.m. – 6:30 p.m. SBCFMA Oldtown Santa Barbara
WEDNESDAYS
12:00 p.m. – 4:00 p.m. Santa Maria Farmers Market
2:30 p.m. – 6:00 p.m. SBCFMA Solvang
THURSDAYS
3:00 p.m. – 6:30 p.m. SBCFMA Carpinteria
FRIDAYS
8:00 a.m. – 11:15 a.m. SBCFMA Montecito
2:00 p.m. – 6:00 p.m. Lompoc Farmers Market
Stay Safe during the Holidays
Wear a mask while indoors or in crowded outdoor spaces. Ensure your family and friends are fully vaccinated before gathering. Visit
Publichealthsbc.org for current COVID-19 information for Santa Barbara County.
How to budget for your family feast
A common myth is that shopping local is expensive. If you focus on in-season produce, prices at farmers markets are comparable to those you’ll find at the grocery store – and you’ll enjoy the freshest food available, direct from our local farms.
We put together a sample menu with a variety of seasonal side dishes – select four and feed your household of four for just $40. Follow our suggestions or create your own menu based on your household’s favorite in-season produce.
Fill your table with any four seasonal sides for:
$40 Household of 4
$55 Household of 6-8
Shopping List and Sample Menu
Select four sides to stay in budget
Keep in mind that some produce listed may not be available due to weather and/or seasonal fluctuations. Ask farmers market staff if you need assistance finding an ingredient or want advice on recipes or substitutions.
Basic preparations are listed below each suggested side dish, but culinary creativity is encouraged. Don’t forget to pick up the latest copy of Edible Santa Barbara at the farmers market for additional recipes and culinary inspiration.
Calabaza en Tacha / Mexican Candied Pumpkin
Makes 4 servings – double amounts of pumpkin/squash to make 8 servings
- Pumpkin or hard winter squash – One 2 lb pumpkin or squash
- Orange – 1
- From your pantry: sugar or honey, water, cinnamon sticks (optional)
BASIC PREPARATION
Cut the stem off the pumpkin/squash, cut it in half, and scrape out the seeds and stringy parts (save the seeds to make pepitas!). Leaving the rind on, cut into 2-3” chunks. In a large pot, simmer 1 cup brown sugar or honey, 2 cups water, juice of orange, and 2 cinnamon sticks until sugar/honey dissolves. Add pumpkin/squash and bring to a boil. Reduce to a simmer and cook, covered, for 30 minutes. Remove the lid and simmer for 1-1.5 hours more until pumpkin/squash is tender and sauce is reduced to a glaze. Serve warm.
Rajas de Chile Poblano con Crema / Roasted Poblano Pepper with Cream
Makes 4 servings – double amount of peppers to make 8 servings
- Poblano peppers – 4 pieces
- Onion – 1 piece
- From your pantry: olive oil, cream, garlic, salt
BASIC PREPARATION
Place peppers directly onto the flame of a gas burner or roast under a broiler, turning, until the skin chars slightly on all sides. Place peppers in a paper bag or cover with a kitchen towel and sweat for 15 minutes. Using a knife or your finger, make a slit and remove the core, seeds, and veins. Clean with a paper towel. Cut the peppers into strips, slice half the onion, and mince 2 garlic cloves. In a frying pan over medium heat, fry the onions in olive oil until translucent but not browned. Add garlic and cook for 1 minute. Stir in the peppers and cook for 2 minutes. Add cream and simmer for 2-3 minutes. Season with salt to taste.
Papas en Salsa Verde / Potatoes in Green Sauce
Makes 4 servings – double amounts of tomatillos and potatoes to make 8 servings
- Tomatillos – 1 lb
- Potatoes – 1 lb
- Onion – 1 piece
- Cilantro – 1 bunch
- From your pantry: olive oil or lard, serrano chiles or jalapeños, garlic, salt
BASIC PREPARATION
In a heavy pot, bring potatoes to a boil in salted water. Simmer covered until just tender, about 15 minutes. Drain potatoes and when cool, peel, cut into bite size pieces, and set aside.
Chop onion and 2-4 cloves of garlic. Husk and rinse tomatillos. Add the tomatillos, garlic, and 1/2 of the onion to a heavy pot with enough salted water to cover. Simmer until tender, about 10 minutes. Drain, reserving 1 cup of cooking liquid. Let cool slightly.
In a food processor or blender, combine the tomatillo mixture and roughly chopped cilantro and chiles. Puree until smooth, adding reserved cooking liquid to reach desired consistency. Saute remaining chopped onions in olive oil or lard until translucent, about 5 minutes. Add tomatillo puree and simmer for 10 minutes. Stir in potatoes and cook until tender, about 15 minutes.
Steamed Seasonal Vegetables
Makes 4 servings – double amounts to make 8 servings
- Vegetables – 1 lb (pick one): green beans, broccoli, Brussels sprouts, carrots, cauliflower
- From your pantry: olive oil or butter, salt, pepper
BASIC PREPARATION
Bring ½ inch of salted water to boil in a large pan. Add trimmed and cleaned vegetables, cover, and cook until the vegetables are tender to the bite and the water has evaporated, 3-5 minutes. Season with olive oil, butter, salt and/or pepper to taste.
Roasted Seasonal Vegetables
Makes 8 servings (you may have leftovers!)
- Vegetables – 1 bunch OR 1 lb of each (pick four): beets, broccoli, Brussels sprouts, carrots, cauliflower, celery root, eggplant, onions, peppers, potatoes, hard winter squash of any variety, turnips, yams
- From your pantry: olive oil, salt, pepper
BASIC PREPARATION
Preheat oven to 400ºF. Peel and cut vegetables into uniform 2” chunks. Add to a bowl with ½ cup olive oil or melted fat of choice, 1 tablespoon fresh chopped herbs, and toss to coat. Transfer to a baking dish or rimmed baking sheet and roast, tossing once or twice, for 20-25 minutes until tender. Season with salt and/or pepper to taste.
Mashed Potatoes, Yams, or Squash
Makes 4 servings – double amount of peppers to make 8 servings
- Vegetables – 2 lbs (pick one): potatoes, yams/sweet potatoes, or hard winter squash of any variety
- From your pantry: olive oil or butter, cream/milk/water, salt, pepper
BASIC PREPARATION
Bring a pot of salted water to a boil. Peel and dice potatoes, yams, or squash into 2” chunks, add to boiling water, and cook until tender but still firm, about 15 minutes. Drain. Add ½ cup milk, water, or plant-based milk plus 1 tablespoon melted butter or olive oil and use a potato masher, electric beater, or large fork to blend until smooth. Season with salt and/or pepper to taste.
Sautéed Greens
Makes 4 servings – double amounts to make 8 servings
- Leafy greens – 2 bunches (pick from): bok choy, chard, collards, kale (any variety), spinach
- From your pantry: olive oil or butter, salt, pepper
BASIC PREPARATION
Bring a pot of salted water to a boil. Peel and dice potatoes, yams, or squash into 2” chunks, add to boiling water, and cook until tender but still firm, about 15 minutes. Drain. Add ½ cup milk, water, or plant-based milk plus 1 tablespoon melted butter or olive oil and use a potato masher, electric beater, or large fork to blend until smooth. Season with salt and/or pepper to taste.
Market Salad
Makes 4 servings – double amounts to make 8 servings
- Leafy greens – 1 head/bunch of: lettuce (any variety), dandelion, mustard greens, arugula, purslane, spinach, pre-mixed bag of baby salad greens
- Fruit – 1 lb of: apple, grapefruit, orange (any variety), tangerine, persimmon, pomegranate
- Fruit/Vegetable ½- 1 lb of: avocado, celery, fennel, carrot, red or white onion, jicama, sugar snap peas
- From your pantry: dressing of your choice
BASIC PREPARATION
Tear greens into a large bowl and top with chopped or sliced fruit and vegetables. Toss with lemon juice and olive oil or dressing of your choice. Season with salt and/or pepper to taste.
ABC Salad
Recipe by Danielle Glynn, Culinary Educator, A to Z Cooking School
This is a great way to get kiddos to help in the kitchen. Make the dressing in a jar and have them shake-shake-shake it up! Older kids may enjoy creating a beautifully designed salad.
INGREDIENTS
- 2 Apples
- 2 Beets
- 2 Carrots (fat carrots work best)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, grated
- 1 tsp mustard
- salt to taste
- honey or agave syrup to taste
BASIC PREPARATION
Peel the beets. Scrub the carrots.
Grate apples, beets and carrots with a box grater and combine them in a large bowl
You can also use a food processor with a grating wheel.
Dressing:
Put remaining ingredients in a jar and shake well.
(This will be more dressing than you will need)
Pour in just enough to coat the salad, but not enough to drench it. Mix well! Save remaining dressing in fridge for other delicious salads.
For a festive presentation, grate each fruit/veg into separate bowls. Dress separately, then layer in a glass bowl or arrange in a design of your choice in a shallow bowl.
Beets are so good for you – they actually contain a small amount of nearly every single vitamin and mineral you need and their bright red pigment along with naturally occuring nitrates are believed to improve athletic performance, help keep blood pressure in check, improve blood flow to the brain and may even have anti-cancer properties. In short, pop some of these earthy, messy, root veggies in everywhere you can and don’t forget – you can eat the greens too! Emma Malina, Rooted Santa Barbara