Location: Murphy Ave. | Hours: Saturday 9 am – 1 pm, year-round
Plenty of parking and variety of farmers/food vendors make for a nice stroll around Downtown Sunnyvale on a Saturday morning. The layout of the market is shaped like a T. On one strip, you can smell freshly popped caramel corn as you maneuver through and contemplate on French crepes, Indian curry, and Mexican tamales, to name a few, for breakfast.
On the longer strip, you can find a mix of fresh vegetables and fruits, nuts, and artisan baked goods. What I loved about this market was the array of unique veggies I came by such as Thai eggplant and taro root (pictured below). Both are not too commonly found at most farmers’ markets I have visited in the past.
THE BEST PERSIMMONS!!!
Recipe Roundup- Salt-baked Sea Bass
From the market: Bass from H&H Fresh Fish located in Santa Cruz, CA
1 whole fish
3 cups coarse kosher sea salt
Preheat oven to 400F. Pat fish dry inside and out with paper towels. Stuff fish cavity with thyme and lemon, lightly grease with olive oil on outside.
Salt crust mixture- Mix salt and egg together. Add water slowly until mixture reaches wet sand texture.
On a baking sheet, layer 1/4″ thick salt mixture the size of the fish. Place fish flat on the salt mixture bed, then cover entire fish in 1/4″ thick of salt. Make sure to create a tight seal to prevent moisture from leaking out during baking.
Bake for 30 minutes.
Rest fish for 10 minutes, then carefully break off the salt crust. Serve immediately.
Visit the market: http://uvfm.org/sunnyvale-saturday/