The Auburn Old Town and DeWitt Farmers’ Markets just keep getting better.

Just when I think we have done all we can do for the current market season, something new comes along in the form of a new farm, a new food vendor, or a new community connection.

The month of August was one of those times when the market blossomed with all kinds of new activity.

First of all, we have added two new food vendors in Old Town.

Calla Lily Organic Crepes are cooking up a storm on Saturday mornings. They offer sweet crepes along with savory.

Recently I left a note for visiting son Hudson to come down to the market for breakfast. I told him I would treat him to a crepe and that got him out of the house. He said it was worth the trip. The crepe was tender and flavorful and the filling was scrumptious.

Two weeks ago we also added Bella Familia Pizza. They have a mobile pizza oven and I can highly recommend the sunrise breakfast pizza. I am lobbying to get the name changed to Carol’s Breakfast Pizza. A mixture of bacon, eggs, and cheese, it is the perfect food to enjoy while walking around the market.

Of course we still have Suman of Spice Grills’ yummy samosas too. Most days she has potato, chicken, or lamb varieties and you might want to get to her booth early; she usually runs out of her savory pastries before the market is over. If you are looking for a sweet fix, biscotti from Good Stuff is always a good bet with a cup of coffee as are the cinnamon rolls from Grateful Bread. We have a new kettle corn vendor popping up that sweet/salty favorite.

Some might ask why a farmers’ market has prepared food, crafts, and other food related products for sale. The idea is to make the market an inviting place to be, provide one-stop shopping capability, and offer local artisans an opportunity to sell their wares at the markets.

With fresh fish, local olive oil, bread, grass-fed lamb, pork, beef, and free-range chicken being sold in addition to fruits and veggies, there is almost no need to go to the chain grocery store. There are wonderful marinades and salad dressings available along with local wines. You can buy tote bags and handmade soaps, lotions and beautiful jewelry.

Meeting up with friends, listening to some good music, and grabbing a tasty breakfast while you shop is more fun than trudging to that big box down the hill. Not only does the market provide opportunities for local businesspeople to sell direct to the consumer, we also provide a place for community groups to share information with the public.

Community groups currently at the market include the Master Gardeners who provide gardening tips for home gardeners. The Salvation Army recently began gleaning unsold fruits and vegetables for three different food closets in the Auburn area from the market. UC Cooperative Extension provides nutrition information for children and families at their booth. We have had the Sugar Plump Fairies, PlacerGROWN, and PlacerArts at the market to promote their events.

Whether you come to the market to buy fresh flowers, pick up some fresh fish, purchase some beautiful fresh fruit, or to eat some breakfast, the local vendors and local farmers at Auburn Old Town Farmers’ Market welcome you.

So what is the locally foraged recipe this week? A really great baked fish with a bright, fresh romesco sauce. Romesco is traditionally made with hazelnuts and chilies; this one is more Mexican in style.

It is made with almonds and tomatoes. Friends who dined with us the other night put the sauce on their bread, on their fish and on their veggies. It’s a great sauce. Paired with the zucchini and carrot ribbons this is a nutritious, quick meal that will wow your family or guests. Tell them you bought the ingredients at the farmers’ market and invite them to come along with you next time.

Contact Carol Arnold at foothillfarmersmarket@gmail.com.

Red Snapper with Romesco Sauce

Romesco Sauce

2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes

1/2 cup red wine vinegar

3/4 cup whole almonds

1 pound ripe tomatoes, coarsely chopped

1 tablespoon sweet paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add bread, tomatoes, paprika, salt and pepper to the processor and grind briefly until evenly pureed. With the motor running, add the olive oil in a thin stream. Set the sauce aside while preparing the fish.

Red Snapper

2 pounds fresh red snapper fillets

Salt and pepper

2 Tablespoons butter

2 tablespoons olive oil

Place olive oil on a baking sheet with sides. Place each snapper fillet on the oiled pan, salt and pepper each side to taste. Dot with butter. Roast at 350 degrees for 10 to 15 minutes or until fish is firm when touched.

Carrot and Zucchini Ribbons

6 6-to-8 inch zucchini

6 6-to-8 inch carrots

3 tablespoons olive oil

Salt and pepper

1 tablespoon minced fresh flat-leaf parsley

Wash and cut the ends off of the vegetables. Peel the carrots. Cut the carrots and zucchini into thin lengthwise strips by running the peeler down the length of the vegetable until you can’t peel any more. Put the vegetable ribbons in ice water to crisp. Drain vegetables and gently pat dry. In a large frying pan over medium heat, warm oil. Add the vegetables, season to taste with salt and pepper, and sauté until tender, about three minutes. Arrange the vegetables on a platter, sprinkle with parsley, and serve.