Locally Yours: Put the farmers market on your holiday shopping route

By: Carol Arnold
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Are you looking for ways to save money this holiday season and receive high value for your dollars? I have just the place for you to shop for gifts and entertaining needs — the Auburn Old Town farmers market. From mandarins to gift certificates, the market has something for everyone on your list. Full of fresh, sweet flavor and vitamin C, a bag of Placer County mandarins makes a perfect hostess gift. If you like to give gift baskets, pick out some olive oil, spices, and some local cheese, or combine a bottle of local wine with biscotti. If you aren’t sure what to give, give gift certificates to the market, which come in $5 and $10 denominations. If you are doing some entertaining this season, a beautiful ham from Coffee Pot Ranch is just the ticket for your buffet table. Another choice is a barbecued leg of lamb. Both the ham and the lamb take very little preparation and once you taste the flavor you won’t settle for less. If you would like to send gifts from the area, a farmers market T-shirt or water bottle would be fun. There are several locally produced jams, marinades, and dried fruits available. Pistachios and almonds also make nice gifts. Check out one of the Fiddyment Farm gift packs with their holiday wrapping. Speaking of wrapping, the market once again offers free baskets and wrapping for products purchased at the Auburn Old Town market each Saturday before Christmas. We will also conduct our raffle for gift certificates each week, with one raffle ticket for each purchase. Enter often to win and remember to shop the Farmers’ Market for fresh fruit, vegetables, meat, nuts, produce, and your holiday gift needs. Today’s recipe includes red snapper found just outside of the San Francisco Bay near the Farallon Islands, available in Auburn thanks to the Little Fish Company. Carol Arnold is general manager of the Foothill Farmers’ Market Association. Reach her at __________ Red Snapper with Lemon-Parsley Crumbs 1 tablespoon olive oil 1 cup panko breadcrumbs 3 tablespoons melted butter 3 tablespoons finely chopped fresh flat-leaf parsley 2 teaspoons finely grated lemon zest Salt and black pepper 2 pounds red snapper fillets or ling cod Position a rack in the center of the oven and heat the oven to 425 degrees. Brush bottom of a 9-by-13 baking dish with the olive oil. Lay fish fillets in the dish to coat, and flip to coat the other side. Sprinkle both sides of fish with salt and pepper. Fit into dish, folding under any thin ends of the fillets. In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients. Sprinkle the breadcrumb mixture evenly among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned, about 12-15 minutes. Cooking time may vary with the thickness of the fish fillets. Serve immediately.