Ibarra Farms makes produce a family affair

Mounds of lovely greens, beets, celery, carrots and mushrooms fill the booth of J&M Ibarra Farms at the Concord Farmers Market.

These are just a few of the many vegetables from J&M, which has been a staple at many Bay Area farmers markets for years – bringing things like cucumbers, tomatoes, eggplant, figs and green beans.

This time of year, they will have beautiful Brussels sprouts, kabocha squash, potatoes and onions, as well as many root vegetables. They come to us from Reedley near Fresno, working about 230 acres. Juan Ibarra founded the farm, and his son Moses took over in the 1970s. The death of Moses’ wife Nancy two years ago took a toll, but the family has come together and continues to offer the best produce they can grow.

Their son Manuel handles the business now and takes great pride in the quality of the produce. He loves to participate in farmers markets and talk to customers. Liberty, Nancy’s sister, still works at the Concord market each week.

Only the best produce makes it to their stall, freshly picked and delivered each week. You can ask them anything about their produce – how to prepare it or how to store it.

They’re especially famous for their pre-bagged lettuces and other greens. You’ll find piles of gorgeous Romaine, mixed salad greens and baby spinach, already bagged for you. Kale, chard and both red and green lettuce are also available for your next salad or side.

They go the extra mile to make it easy to eat your vegetables. Stop by and say hello, pick up some wonderful produce and thank them for all their hard work.

Here is a great fall recipe to try using their tasty Brussels sprouts.

Roasted Brussels Sprouts with Apples

1 lb. fresh Brussels sprouts
2 apples, peeled, cored and cut into ¾-inch chunks
1 yellow onion, cut into ¾-inch chunks
2-3 T. extra-virgin olive oil
Salt and ground black pepper, to taste
1 clove minced garlic
Zest from 1 lemon
Juice from 1 lemon

Preheat oven to 425.

Trim sprouts as needed and arrange in a single layer on a rimmed baking sheet. Spread apple and onion pieces evenly. Drizzle with olive oil and sprinkle with salt, pepper and garlic. Toss the mixture gently to coat.

Roast until sprouts are hot and fragrant, 25-30 minutes. Sprinkle with lemon zest and juice before serving. Recipe: PCFMA

For more information, visit pcfma.org.