SALINAS, Calif. (July 3, 2025) — The Natividad Farmers’ Market continues its summer season every Wednesday from 10:00 a.m. to 2:30 p.m., offering access to fresh local produce and culturally relevant nutrition education. A Nutritional Tasting featuring Low-Carb Mashed Potatoes will be held from 11:00 a.m. to 2:00 p.m. Wednesday, July 16. Then on Wednesday, Aug. 27, at noon, the market will welcome Chef Goi Yujaroen for a live cooking demonstration featuring her flavorful and vegetarian Stir-Fried Asparagus and Tofu/Espárragos y Tofu Salteados.

Held at 1441 Constitution Blvd. in Salinas, the market also hosts Natividad’s Fresh Rx Program, which supports families by providing food prescriptions and hands-on learning to encourage healthy eating habits that last a lifetime.

“At Natividad, we believe in inspiring healthy lives in our community,” said Natividad CEO Dr. Chad Harris. “We invite our patients, staff and community to our weekly farmers’ market for fresh produce, cooking demos and community connection.”

Chef Goi Yujaroen brings more than 25 years of teaching expertise to her Thai cooking classes. Her international career began in 1997, working in educational environments across Thailand and later in the United States after immigrating in 2006. She has taught Thai cooking and Thai language at Portland Community College, Cabrillo College Extension in Aptos, and the Defense Language Institute in Monterey (DLI).

Born in Chiangmai, Thailand, Goi started ThaiIsFun in Portland by teaching cooking techniques learned from Thai chefs, adapting them for diverse palates and busy lifestyles. When the Thai language department at DLI closed in 2015, she transformed ThaiIsFun into an immersive cultural experience. Beyond traditional classes, she now offers customized events for date nights, birthdays, family reunions, and team-building activities.

During the pandemic, as interest in health and wellness grew, her authentic Thai cooking classes gained even more popularity. Today, ThaiIsFun stands as the only Thai cooking program on the Monterey Peninsula, where Goi continues to share her expertise in Thai cuisine and culture.

Recipe Demo: Stir-Fried Asparagus and Tofu

A scrumptious stir-fry packed with flavor, Chef Goi’s Stir-Fried Asparagus and Tofu is a blend of tofu, mushrooms, garlic, peppers, and onions for a meal that’s as nourishing as it is satisfying.

English Recipe: Stir-Fried Asparagus and Tofu

Servings: 4 | Prep time: 15 min. | Cook time: 15 min. | Cuisine: Asian | Calories per serving: 162 kcal

Equipment

• 1 wok, or any fry pan

Ingredients

• 1-2 cups tofu
• 2 cups mushrooms
• 2-3 cups asparagus
• 1/3-cup Fresno chile or red pepper
• 1-2 tablespoons garlic
• ½-cup onion
• ½-cup scallions
• 2-3 tablespoons Maggi sauce, or any other umami-rich liquid seasoning
• 4 tablespoons oyster, or mushroom sauce (for vegetarian option)
• 2-3 tablespoons cooking oils
• Pinch of brown sugar and white pepper to taste

Instructions

Prep:

• Chop the tofu and mushrooms into bite-size pieces. Mince garlic. Chop scallions and asparagus in 2-inch pieces. Slice onion and red pepper into thin slices.

Cook:

• Put cooking oils in a wok. Add garlic and wait until it’s dancing, showing that the wok is heated. Then add tofu and fry it for a few minutes or until it’s crispy outside and soft inside.
• Add mushrooms and asparagus with seasoning sauce and white pepper for two minutes.
• Add red pepper and onion in with oyster or mushroom sauce, mix them up for a few more minutes.
• Turn off the heat and add the scallions on top with a pinch of sugar and white pepper. Toss the wok for a minute and serve.

Spanish Recipe: Stir-Fried Asparagus and Tofu

Recipe copy in Spanish starts here can found here https://www.everyonesharvest.org/edible-education/recetas/esparragos-y-tofu-salteados/

Upcoming Market Events

• July 16 from 11:00 a.m. to 2:00 p.m. – Nutritional Tasting featuring Low-Carb Mashed Potatoes
• July 30 from 11:00 a.m. to 2:00 p.m. – Nutritional Tasting featuring WIC recipe (pending)
• Aug. 27 at 12:00 p.m. – Cooking Demo with Chef Goi Yujaroen (Stir-Fried Asparagus and Tofu / Espárragos y Tofu Salteados)
• Sept. 24 at noon – Cooking Demo (pending)

Vendor Lineup:

• · Pensi Pasta
  · Central Coast Charcuterie
  · Ely’s Pupusas
  · Chong’s Korean BBQ
  · Veloz Caffe
  · Blissful Teas
  · Tacos El Jerry
  · Barajas Frutas Frescas
  · Viva Mexico Foods
  · Companion Bakeshop
  · Rodriguez Ranch
  · Stackhouse Farm
  · Golden Flowers
  · Gallardo Farm
  · Coastal Paradise Nursery (every other week)
  · Chava's Corn and Baked Potatoes     

· Freckles Pickles (every other week)  

Learn more at www.natividad.com/farmers-market.

About Natividad

Natividad, a hospital and trauma center in Salinas, is committed to providing compassionate, high-quality healthcare to everyone, regardless of their ability to pay. Founded in 1886, Natividad offers a comprehensive range of medical services, including inpatient, outpatient, emergency, diagnostic and specialty care for adults and children. As the region's only Level II Trauma Center, Natividad delivers lifesaving medical services that save lives and keep patients close to home. The 172-bed medical center handles over 11,000 admissions and 60,000 emergency visits each year and hundreds of people count on the award-winning Sam Karas Rehabilitation Center. Natividad is also recognized as a top maternity hospital by U.S. News & World Report, where nearly 2,400 babies are welcomed into the world annually. With an accredited Level III Neonatal Intensive Care Unit, the hospital ensures that the most fragile infants receive the best possible care. Through its UCSF-affiliated Natividad Family Medicine Residency, Natividad is the only teaching hospital in Monterey County. For more information about Natividad, call (831) 755-4111 or visit www.natividad.com.