edible notables
FILLING THE VOID
Tahoe Central Market brings exceptional products to Kings Beach.
WRITTEN BY MELISSA SIIG
PHOTOS BY JEN BRITTON
On an afternoon in Kings Beach, what was once an auto parts store is teeming with customers shopping for organic produce, ordering house-made soups and sandwiches at the deli counter, and sipping juice bar offerings such as the popular Green Thing (carrot, apple, ginger, kale, spinach, and lemon). The bright, airy market is a cheerful place, its walls painted with murals of farms such as Del Rio Botanical (one of its suppliers) and the South Dakota farm where one of the owners grew up. But what really makes Tahoe Central Market such a joyful place, in addition to the front-row views of Lake Tahoe, are the people — everywhere you look, employees and customers are smiling.
The people of Kings Beach have a lot to be happy about since the market opened in December 2013. Started by the Habeger family, which has been delivering produce to Tahoe restaurants for more than 20 years with its Produce Plus business, the market is the first of its kind to bring local and organic produce year-round to Kings Beach.
The Habeger family, consisting of parents Bob and Vickie and sons Bobby and Andy (a third son lives in Sacramento), decided to open the market last February after repeated requests from residents. Before Tahoe Central Market, Kings Beach’s only grocery store was Safeway; residents often made the drive to Truckee or Reno for fresh, organic fruits and vegetables.
“There was such a high demand from friends and families who wanted access to produce on a regular basis,” Bobby says.
Almost all of Tahoe Central Market’s produce is organic and grown within 100 miles.
The family also aims for the market to be a hub of local products. The Habergers feature goods from local businesses such as Uncommon Kitchen, The Souper Wagon, Morgan’s Lobster Shack & Fish Market, Sierra Pacific Coffee Co., Bella Bucha Kombucha, and Sierra Essentials.
“We knew we would have produce,” Bobby says. “We wanted to create more of a marketplace for local suppliers centralized for the community.”
The market has a large selection of organic and sustainable wines, as well as 100 different kinds of beer. Its deli manager, Ben Kenny, former sous chef at Wolfdale’s restaurant in Tahoe City, crafts salads such as curry chicken, pesto pasta, and sunomono (a cucumber salad).
“People are so happy about the juice bar and deli,” says Juana Rodriguez, a Kings Beach native and cashier.
Like everyone else in Tahoe Central Market, Rodriguez is smiling.
Melissa Siig is a freelance writer living in Alpine Meadows, and even though Kings Beach is almost a half-hour’s drive, she gladly makes the commute for a Green Thing from the juice bar and other delights.
Visit
Tahoe Central Market
8487 N. Lake Blvd., Kings Beach, Calif.
530-546-8344 and http://www.tahoecentralmarket.com
Recipe
Controlled Burn Sandwich
(courtesy of the Habeger family. Serves 1)
“This is one of our more popular sandwiches,” Bobby Habeger says.
Smoked turkey
Jalapeño Jack cheese
Chipotle mayo (recipe below)
Jalepeño cheddar bread
“The Bomb” spicy coleslaw (recipe below)
Sriracha (optional)
Sandwich Preparation
Put turkey and cheese on bread and toast on conveyor or in toaster oven. Add the chipotle mayo, The Bomb coleslaw, and sriracha to make it a “Wild Fire” sandwich if desired.
Chipotle Mayo
Combine 2 parts mayonnaise (Bobby Habeger recommends Boar’s Head brand) with 1 part canned chipotle peppers packed in adobo sauce. Mix in food processor or blender.
“The Bomb” Spicy Coleslaw
(courtesy of Ben Kenny, Tahoe Central Market deli manager. Serves 8)
1 cup mayo
2 tablespoons yellow mustard
2 tablespoons cup white vinegar
2 tablespoons juice pickled jalapeños
2 tablespoons raw sugar
½ head green cabbage, shredded
1/4 head purple cabbage, shredded
1 small carrot, shredded
1 – 2 cherry bomb peppers, finely sliced
4 – 6 pickled jalapeño rings, diced
