BeMoneySmarUSA Farmers Market Opens at the Sunrise Mall

The grand opening of the BeMoneySmartUSA Farmers Market at the Sunrise Mall on March 5, 2011 was a perfect day!  As people entered the market they were greeted by a smiling student employee dressed in “red” ready to help anyone seeking a special vendor and acquainting them with the layout of the new market.  There were over twenty new vendor/farmers out there, some of them familiar faces to patrons and many of them new to this venue.  Over 3000 people came in to celebrate with us on opening day.  Special entertainment was offered through the happy and talented Dilly Dally the clown who worked  hard to keep everyone adorned with balloon hats, wrist corsages and much more.  April May, was our featured face painter.  She created gorgeously elaborate designs on the eager faces of patrons of all ages.  You couldn’t miss the great toe-tapping sounds of the blue grass band “Ridin’ Shotgun” in the background with their distinct voices and cool steel guitar, banjos and drums!

Austin and Tabitha greet patrons at the Market

The BeMoneySmartUSA market is a Certified Farmers Market, which means all thefarmers are certified by the state of California Department of Agriculture and many of them are also certified as organic farmers.  With products like beef, fish, eggs, organic citrus and vegetables, and a variety of specialty products that includes organic pre-prepared meals, almond butter, dried fruits and nuts, jams, sauces, homemade pasta, pizza, barbecue sauces, organic fresh spices/herbs and wine there is something for everyone!  You will not only get great healthy food but great service from the teens in “red” who are there to help out with your groceries, find a vendor and share the mission.  I really enjoy the market. I love the environment it brings and how every person just brightens up your day.

I am looking forward to future events that will be offered at the market that will include

Dilly Dally the Clown wows patrons with balloon art

Free Healthy Cooking Demonstrations, Kids Cooking Classes, Raw-Foods Cooking, Canning Demonstrations, and other community events offered through community businesses and city programs.  Each week you can enjoy great local musical entertainment, balloon clowns, magicians, and face painting!

We look forward to seeing you out there each Saturday from 8:00 a.m. to 1:00 p.m. at the Sunrise Mall.  Come shop with us!  

Written by Tabitha, 18 – El Camino High School

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What constitutes a Certified Farmers Market?

BeMoneySmartUSA runs three local certified Farmers Markets - Saturday 8:00-1:00 at Sunrise Mall in Citrus Heights, Sundays 8:00-1:00 at the Carmichael Park & Sundays 8:00-12:00 at the Yuba Sutter Mall in Yuba City

In the State of California there are three ways you can open and run a certified farmers market.  You can either be an association, a government agency or a non-profit corporation.  As a non-profit, BeMoneySmartUSA is permitted and licensed  by the California State Department of Agriculture to run and manage a Certified Farmers Market (CFM) where all of the farmers and vendors are all certified by the State of California Department of Agriculture and under the regulation of the County Agricultural Commission. The CFM was created by the State of California to allow farmers the opportunity to sell their produce directly to the public exempting them from certain packing standards, labeling, and sizing requirements, which saves the farmers money and those savings get passed onto you!. There are also regulations and permits through the County Department of Health that we must comply with in order to have non-certified products which would include prepared foods like bakery goods and sauces.

BeMoneySmartUSA supports farmers, community and youth as part of the mission to provide educational programs to youth in our communities!  Thank you for your support!
Written by Austin, 17 – Bella Vista High School
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Meet Our NEW Market Manager: Twyla Teitzel!

Twyla stands in front of Capay Organic Farms at the Market

Twyla is the NEW Market Manager for the BeMoneySmartUSA Farmers Market at the Sunrise Mall.  She has always been a healthy eating enthusiast and as a vegan, she especially enjoys fresh organically grown fruits and vegetables as they make up much of her daily diet.  She has always loved attending farmers markets as a patron and has known the founder Marie Hall of BeMoneySmartUSA for many years.  When Don and Marie Hall opened the market at the mall they asked her to manage it as they knew she has always been interested in supporting healthy eating and supporting local farmers to bring locally grown produce to the communities.

Twyla also teaches yoga and has now for over eleven years.  As part of her teaching model, she always encourages her students to eat healthful healing foods.   Her oldest daughter, Danielle, graduated from Baumen Nutrition School and her younger daughter, Candiss, works at the strawberry booth at the Sunrise Mall Farmers Market as part of the Rent-A-Teen program.

Twyla tells me she is excited to make the Farmers Market a family tradition to visit. She wants the families to know that there’s something for everyone here. Twyla says she also can’t wait to bring more organic foods to the Farmers Market.

Twyla explains that one of the unique and important features about this market  is that it is run by the non-profit organization, BeMoneySmartUSA that offers free classes to teens that teach financial and business education.   Through programs like the Rent-A-Teen, youth have the opportunity to learn and earn a wage at the market when farmers hire them to run their booths. Teens gain experience working with the public, customer service, and marketing. These skills are especially important for developing their confidence and skills to be successful in the job market.

Written by Caysie, 12 – Barrett Middle School

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The Men behind the Music!

Rodg & James from Entertainment Arrangements

What is a farmers market without a musical performance?  Not as fun as a farmers market with one like a BeMoneySmartUSA Farmers Market!  Rodg Little and James Anderson are the entertainment coordinators for the BeMoneySmartUSA Farmers Market.  Rodg and James met at Pangaea Cafe in Sacramento, CA during an open mic performance.  Rodg was performing and James was there to scout out talent.  The two of them share a love for music and the positive effect it can have on a person’s life.  Being POSITIVE is something that Rodg stresses greatly.  He grew up in North Carolina but moved to Sacramento to expand his knowledge and love for music.  Rodg and James are always scouting out new talent and looking to spread the power of music.  Rodg and James are perfect event coordinators for this market because they want to accomplish the same goal.  This mutual goal is to empower our youth to make good decisions.  Come check out the new talents at the BeMoneySmartUSA Farmers Market!

Written by Alyssa, 15 – Rio Americano High School

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Seasonal Recipes to Die For!

As the days begin to last longer and the temperature rises, chances are many outdoor get-togethers will be taking place.  This year, why not try out some new and refreshing recipes that take advantage of the wonderful produce at the BeMoneySmartUSA Farmer’s Market.  We all know about the typical spring-time fruits and vegetables, but what about their distant relatives?  Blood oranges, beets, tangelos, and more all encompass unique qualities that are sure to spice up your meals.  These inventive dishes are sure to be a crowd pleaser and will fit in perfectly among your fun in the sun.

At first glance, blood oranges may look somewhat strange and intimidating, but this zesty salsa brings its’ rich flavors to life.


● 3 blood oranges

● 1 avocado, pitted and diced into one-inch cubes

● ¼ red onion, into thin dice

● diced chile pepper to taste (I used ¼ habanero)

● 1 lime

● Salt to taste

● Olive oil

● 3/4 pound U.S. farmed or wild shrimp, peeled and deveined, if necessary

Peel and segment oranges: With a sharp paring knife, remove white pith without removing flesh of orange. Carefully cut between membranes to release segments – this can be done over a bowl (as blood oranges are juicy) or in your hand (but only do this if you’re feeling confident).

Place orange segments in a bowl and add avocado, onion, chile, juice of ½ lime and salt. Stir to combine and taste for seasoning. Place plastic wrap directly on surface (to minimize browning of avocado) and set aside while you prepare seafood.

Heat skillet over medium-high heat and add enough oil to coat surface of pan. Season shrimp (or fish, if using) with salt and pepper and add to skillet. Reduce heat to medium and allow to cook, about 2-3 minutes total. Shrimp will change color, from translucent to opaque. Squeeze the remaining lime half over shrimp and turn off heat.

Place shrimp on a plate and spoon salsa over shrimp. Makes enough for two small main dishes or as a starter.



  • 2 sweet potatoes
  • 2 beets
  • 1 garlic clove, minced
  • 1 teaspoon very finely minced fresh rosemary leaves
  • 2 tablespoons salt
  • 10 cups vegetable oil


* Special Equipment: V-slicer or mandoline, deep-fry thermometer

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Transfer to a serving plate.

Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.



  • 4 ounces dry fettuccine pasta
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 ounce tomato sauce
  • 1/2 teaspoon minced garlic
  • 1/2 cup broccoli florets
  • 1/4 cup fresh sliced mushrooms
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese


  1. Cook fettuccini in a large pot of boiling salted water until “almost” done. Drain, and return noodles to pot.
  2. Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Crème brulee is always a special treat and the intricate flavors of the tangelo create a diverse and delicious dessert experience.



  • 10 tangelos
  • 4 whole large eggs
  • 1 large egg white
  • 1 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons turbinado sugar


Preheat oven to 350°F. Finely grate enough zest from tangelos to measure 1 tablespoon. Squeeze enough juice from tangelos to measure 2 cups. In a large bowl gently whisk together whole eggs and egg white until combined well. Add zest, tangelo and lemon juices, and granulated sugar and whisk just until sugar is dissolved.

Divide custard among six 1/2-cup ramekins. Put ramekins in a baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in lower third of oven until just set but still trembling slightly, 20 to 25 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until firm, at least 2 hours, and up to 1 day. Set broiler rack so that tops of custards will be 2 to 3 inches from heat and preheat broiler (or have ready a blow torch).

Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize under broiler (or with blow torch, moving flame evenly back and forth just over sugar) until sugar is melted and deep golden.

Written and provided by Alexandra, 16 – Roseville High School

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Healthy Choices: What’s in Season? Citrus, Beets & Broccoli

Paredez Farms is one of the citrus farmers at the market

I eat citrus fruits and broccoli frequently, and eat beets every once in a while, but I never realized how beneficial these few foods were to my health until recently.  If these foods aren’t on your menu at home already, after reading this article you’ll be inspired to expand your repertoire!

With summer just around the corner, it’s the perfect time to make cold, refreshing citrus fruits, such as oranges and grapefruits, your new favorite snack.  Citrus fruits not only contain vitamin C, but they also contain phytonutrients and antioxidants that are proven to decrease chances of heart diseases and some types of cancer.  In addition, eating citrus fruits once a day can reduce the risk of stroke by almost 20%.  While oranges are widely renowned for their vitamin C content, grapefruit is ranked among the highest for antioxidants.  Grapefruit also seems to help symptoms of inflammatory disorders, such as rheumatiod arthritis and lupus.

Another food that is great for your health is beets.  Beets are high in iron, which  refreshes the body’s red blood cells and gives oxygen to the body, and  have folic acid, which decreases the risk of heart disease by breaking down a substance called homocysteine.  Beets also contain the antioxidant betanin which, according to a study that appeared in the Journal of Agricultural and Food Chemistry, can lower unhealthy cholesterol.  Moreover, beets contain betacyanin, a cancer fighting agent that gives beets their vibrant purple color while strengthening protein levels and detoxifying potential cancer causing substances.  Don’t limit yourself to eating just the purple roots of beets though.  The leafy green tops of beets are also edible.  They are packed full of fiber, protein, Vitamin A, Vitamin C, calcium and iron.

Finally, broccoli, one of my favorite green vegetables, is also a great food for your health.  High in Vitamin C, broccoli helps iron absorption and prohibits the development of cataracts.  Broccoli is also beneficial  for reducing the symptoms of a cold.  Broccoli contains potassium, which fights high blood pressure, and fiber, which lowers blood cholesterol levels.  In addition, broccoli is abundant with kaempferol, which lessens the impact of allergy-related substances on your body — which we definitely need this time of year!  Finally, broccoli helps form strong bones because of its richness in calcium, magnesium, zinc, phosphorus and other nutrients.

I know citrus fruits, beets and broccoli are on my shopping list this week!  How about yours?  Hope to see you at the BeMoneySmartUSA Farmer’s Market at 6196 Sunrise Mall, Citrus Heights,  on Saturday from 8:00am to 1:00pm  — where you’ll find citrus fruits, beets, broccoli and many other healthy delicious foods!

Written by Annina, 14 – Olympus Junior High

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Why Did the Chicken Cross the Road? Meet Haney’s Eggs & Chicken Ranch

Kayla Haney poses in front of eggs from her family farm

Why did the chicken cross the road?  To deliver it’s eggs to the BeMoneySmartUSA Farmers Market, of course!  Kayla Haneys, a proud member of the Haneys family, loves to be a part of the Haneys Egg Ranch business which has been intact for over 30 years.  Their pasture raised chickens roam on 6 acres of luscious land in Ceres, California.  Having 29,000 chickens on the farm makes it possible for them to sell the 59,000 eggs they produce at 15 markets a week, and 9 markets on Saturday.  They sold 100 cases total on Sunday and 30 cases on opening day.  On the average the sell about 25 cases, a mixture of jumbo and extra large cases.  Jumbo cases consist of 100 eggs and extra large cases consist of 180 eggs. Kayla’s favorite way to eat an egg is fried, over easy, and with toast.  Next time you come to the BeMoneySmartUSA Farmers Market check out the Haneys Egg Ranch booth to see their fabulous eggs!

Written by Alyssa, 15 – Rio Americano High School

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BeMoneySmartUSA Farmers Market Rent-A-Teen Program A Rewarding Experience!

Working with the Rent-A-Teen program has been a very rewarding experience for me. I work for Success Valley Farms at the Strawberry Booth. Their strawberries are grown in Oxnard, which is below Santa Barbara, and we are selling a winter berry called the Ventana. The strawberries that are grown on their farm are not certified organic, but they do fertilize organically. They don’t use any methionine, they use a mustard-seed oil instead, which is organic.

I have learned many things while working for Success Valley Farms. One is how to make your strawberries last for 2 weeks. What you do is, take a plastic Tupperware container, put a few paper towels on the bottom, put your strawberries in the container, put the container in the refrigerator, and wash the strawberries right before you eat them, and they will last. Strawberries do not like moisture, so if you wash them as you put them in the refrigerator and let them sit there before you eat them, they are likely to spoil sooner.

Candiss and Dan work at the Success Valley Farms Booth

Being able to work with the farmers gives me the chance to perfect my people interacting skills. I am constantly talking and engaging people in conversation for six hours every Saturday. I ask them how they are, and they in turn ask me how I am. They ask me about the strawberries I am selling them, and I answer their questions to the best of my abilities. Being able to interact with people and have an actual conversation is a great tool for now, and in the future when work becomes more serious. I know that being able to interact in this manner with people will definitely help me succeed in the future.

Along with people skills, I also get to exercise my math skills. Selling strawberries, or even anything at the Farmers Market involves money, and therefore math. I feel very lucky to be given the opportunity to exchange money, and make sure that I am giving back the right amount of change. I am thankful that I get the opportunity to do this at such an early age, because I know that I will have to do a lot more of this when I am older, so it is a good thing that I am being exposed to this now, as opposed to never being given the chance to like so many kids today. I know that in the future I will be very confident in giving back change, counting, and exchanging money, so I am very glad to have had this experience now. I always love to play Monopoly, and whenever I get a chance I will always ask my mom and sister to play with me. When I was younger I used to play Monopoly a lot, and would always insist on being the ‘bank’. So, on the first day of the Farmers Market, when I gave our first customer their change back, all I kept thinking in my head was, ‘I am so glad for Monopoly.’ A lot of customers that we have are very impressed that I am able to count back change, which I must say, I am very thankful for my mother always telling me to do that.

I love being able to go to the Farmers Market every Saturday and sell strawberries.

"Serving customers is all part of the experience I love at the market"

It is a wonderful community that I love to be in. I love offering people a strawberry and seeing the joy on their face that says ‘Aw, now this is what a strawberry should taste like’. I enjoy working with Success Valley Farms a lot and am very grateful that I am a part of Be Money Smart and the Rent-A-Teen program. I love working at the Farmers Market and could not have asked for a better thing to do on a Saturday.

Written by Candiss, 14 – Orangevale Open K-8 Middle School

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