Grazing with Gary

From local farm to flavorful forks

By: Gary Gilligan
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Happy June! The year is half over and where did it go?

Well today our recipes are inspired by the local farmers’ market. Every Saturday in Auburn or every Tuesday in Roseville at the Fountains are year-round markets. The summer markets are starting to pop up so look for them in Granite Bay on Sundays, Loomis, Tahoe City and Lincoln Hills on Thursdays, DeWitt on Wednesday and RC Willey on Saturdays. Now, stop by my friends at Willow Creek, they have Placer County berries, strawberries, blueberries, olli berries, blackberries and Candy Apple Red onions. The market also has cucumbers, zucchini and lettuce. Plus, Cherries and peaches have also just arrived.

You can always follow me on Facebook @ Grazing with Gary.

Mixed Berry Trifle


  • 6.8 ounce vanilla instant pudding
  • 4 cups milk
  • 32 ounce mixed berries
  • ½ cup sherry
  • 10.25 ounce pound cake
  • 16 ounce frozen whipped topping
  • 1/2 cup sliced almonds


  1. Prepare the instant pudding with the 4 cups milk according to package directions and set aside.
  2. Combine the fruit and sherry in a large bowl and toss to coat.
  3. Cut cake into 1-inch cubes and set aside.
  4. Cover bottom of 3-quart trifle or punch bowl with half of the cake pieces.
  5. Spoon half of the berries with juices and wine over the cake pieces.
  6. Pour half of the vanilla pudding over the fruit.
  7. Top with layers of the remaining cake pieces, berries and juice and pudding.
  8. Cover with plastic wrap and chill for 4 hours or overnight.
  9. Before serving, top trifle with whipped topping and sliced almonds.


Summer Roasted Corn Salad


  • 5 ears corn roasted on grill
  • 1 Candy Apple Red onion, diced (Willow Creek)
  • 1 large cucumber, peeled and diced
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 3 plum tomatoes, seeded and diced
  • 1 cup chopped cilantro
  • ½ bottle Snow’s Citrus Zesty Vinaigrette


Place the corn in the husk on a grill. Grill the corn until tender (about 10 minutes) Cool the corn and remove the husk. Remove the kernels from the cob by running a knife down the cob. Add the corn to a large bowl, add the rest of the ingredients and top with about 1 cup of dressing. Mix well. Let sit in the refrigerator for at least 1 hour. Taste salad to see if more dressing is needed. Add to taste. Also add to taste ground pepper.