The 2018 Pop-Up Breakfast Series is behind us. Another great season come and gone. If you aren’t familiar with this series of community-building, culinary events visit our photo album, check out this video clip and scroll down for past menus. The last couple of seasons sold out far in advance. What a complement! Thank you for your support over the years. It’s a true joy to spotlight regional farms and the chefs that support them year round. This series is generally announced in the spring – join our mailing list or follow us on Facebook to hear about it first in 2019.

The funds raised from the 2018 series will entirely fund:

  • Six part-time summer youth staff positions ($3,200)
  • The Market Match/food access program at the Felton and Live Oak markets ($1,000)
  • The Foodshed Project, a free, public education program at the Downtown SC Farmers’ Market ($2,000)
  • KERMIT – a partnership with Santa Cruz Public Libraries that brings a book mobile into the Downtown, Felton and Scotts Valley markets and encourages interaction between residents and farms ($700)

We at the Santa Cruz Community Farmers’ Markets miss no opportunity to celebrate around good food. Since 2012 we have been hosting pop-up breakfast events at the Westside and Scotts Valley markets. At these sweet gatherings guests sit down at long tables with friends and enjoy a fresh, multi-course meal. Each event spotlights an admired local chef giving rise to sensational mixes of simple cuisine made with seasonal ingredients from the very farms that sell at the markets. Local youth leaders, graduates of the food justice organization FoodWhat, serve the fair and farmers speak about their work. Events are unique, each one offering its own pleasing qualities: a cider or wine tasting, a wood-fired stove, seasonal pickles, a roasted pig, words from a local fisher or a flower grower. You walk away satisfied and happy, with only a memory of place and time…and a full belly. For more information call 831-325-4294 or email education@santacruzfarmersmarket.org.

 

THE 2018 SERIES

PAST EVENTS

 

June 9th, Scotts Valley Market (tickets $45) – Chef Brad Briske of HOME

SOLD OUT

Menu
TOAST & JAM
Companion Bakeshop sourdough, stone fruit fennel jam, Schoch Farm hard cheeses and fresh fruit
EARLY SUMMER SALAD
Butter lettuce, cucumbers, onion and granola with a Garden Variety yogurt vinaigrette
MONTEREY BAY FISH
With fig mustard balsamic
POTATO & EGG SALAD
New potatoes, farm eggs, herb and lemon aioli
BREAKFAST GREENS
Braised chards and kales
SWEET FINISH
Seasonal berry tart
TASTY BEVERAGES COURTESY OF
Hidden Fortress Micro Farm Coffee

 

June 30th, Westside Market (tickets $45) – Chef Marshall Bishop of Soif

SOLD OUT

Menu
STRAWBERRY STARTER
Blended berry beverage with mint
BEET SALAD
Seasonal stone fruit glaze, micro greens and olive oil
FARM EGGS & SOIF HOUSE-MADE BACON
With fresh herbs and arugula pesto
SMOKED CORN SALAD
Garden Variety sheep cheese and spiced nuts
GREENS & GRAINS
Olive oil and salt
SWEET FINISH
Apricot panna cotta with nutty granola
TASTY BEVERAGES COURTESY OF
11th Hour Coffee

 

July 28th, Westside Market (tickets $45) – Chef Katherine Stern of La Posta

SOLD OUT

Menu
WARM RICE PORRIDGE
With pickled chili, basil and lime
LITTLE GEM SALAD
With pluot, fennel, sweet alyssum and walnuts
FIESTA FARM CHICKEN SAUSAGE
With herbs and peperonata
GRILLED SUMMER SQUASH
With olive oil and corn salsa
POTATO AND CHARD GRATINATA
Baked to perfection
SWEET FINISH
Almond cake with roasted strawberries and whipped ricotta
TASTY BEVERAGES COURTESY OF
11th Hour Coffee

 

August 18th Pop-Up Breakfast Benefit, Westside Market (tickets $75) – Chef Kendra Baker of the Penny Ice Creamery, Picnic Basket and Assembly

SOLD OUT

Menu
HOMEMADE YOGURT AND GRANOLA
With summer fruits, fresh and preserved
H&H FRESH HALIBUT CRUDO
Marinated w/ cucumber, melon, charred chiles, mint, onion and lime
SAVORY SALAD
With grains, kale, berries, jicama, cabbage, Garden Variety feta, crunchy things, dried chile and honey vinaigrette
FOGLINE FARM PORK SHOULDER
With homemade corn tortillas and guajillo salsa
GRILLED SUMMER SQUASH
With green garden dip
SCRAMBLED FARM EGG
With chimichurri
SWEET FINISH
Sticky buns with blackberries and chocolate sauce
TASTY BEVERAGES COURTESY OF
11th Hour Coffee