Santa Rosa Farmers Market

Follow the market on Facebook

2012-01-25T18:58:00.000-08:00

The Santa Rosa Farmers Market blog is moving...and we will be packing for a few days

Follow us on Facebook while the blog is offline

Citrus, citrus and more citrus

2012-01-24T15:33:00.000-08:00

Need some ideas

Citrus cocktails

citrus salads

Or chicken skewers with meyer lemon salsa

Both the Wednesday and Saturday market have a wonderful array of citrus
This is the Wednesday display from DeSantis Farms

At the Wednesday Market Beauty for the Eye

2012-01-24T12:15:00.000-08:00

/s400/DSC00815.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5701296024390448850" />

You might think you are familiar with what a farmer offers but every season offers something new.

You might think Ortiz Bros only has vegetables but they always have a seasonal flower bouquet. Pictured here curly willow, eucalyptus and statice fragant and long-lasting.

Skyview Nursery has colorful plants that survive the cold nights in Sonoma County.
The colorful violas and pansies have a sweet fragrance. Just as lovely in your house as providing some color in your yard. Glenn also has hardy greens which will thrive in the winter months. You can still have a winter garden. Talk to Glenn about your micro-climate and he can recommend the plants that will thrive for you all year round.

Ortiz and Skyview are both at the Wednesday and Saturday markets. Wednesday is a great market to chat with the farmers. 8:30 -12:00 ez parkking.

Eating locally Santa Rosa Seafood

2012-01-23T14:16:00.000-08:00

A recent AP article says "Americans have come to expect they can get blueberries even when they are not in season in the US."

Seafood is another category where imported fish is growing dramatically.

Eating locally is really a guide to eating seasonally. It is the best way to guarantee food that is not only good for you but truly tastes wonderful.
If you follow the seasons in purchasing seafood you will open yourself to many new
kinds of fish. Right now Santa Rosa Seafood has rosefish.

Rosefish - This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch.

rosefish (red fish) Saltwater fish with red flesh, Sebastes marinus, sometimes called ocean perch. Recipes from Yahoo Answers

BAKED OCEAN PERCH

1 lemon, sliced thin
1 med. onion, sliced thin
Salt & pepper to taste
1 1/2 lb. fillets of ocean perch
1 c. sour cream
1/8 tsp. salt
1/4 tsp. paprika
1 tsp. mustard

Set oven for 400 degrees. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets on top. Cover. Bake 20 minutes. Remove cover; combine remaining ingredients; spread over top. Broil 3" below heat until browned.

OCEAN PERCH FILLETS WITH DIABLO SAUCE

1 (16 oz.) pkg. frozen perch fillets
1 tsp. seasoned salt
1/4 tsp. seasoned pepper
2 tbsp. butter
1 slice dry white bread, crumbled
1/3 c. chili sauce
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease shallow baking dish; arrange fillets in dish and sprinkle with seasoned salt and pepper.

In small skillet over medium heat, melt butter. Stir in bread crumbs; sprinkle over fish. Bake 15 minutes or until fish flakes easily when tested with a fork.

SAUCE:

In a cup, combine chili sauce, lemon juice and Worcestershire sauce. Serve with fillets. Makes 3 servings.

PERCH BAKE, ITALIAN STYLE
Makes 6 servings.

2 lbs. fresh ocean perch
3 c. sliced onions
2 tbsp. butter or cooking oil
1 tsp. salt
1/2 c. mayonnaise or salad dressing
1/4 c. grated Parmesan cheese
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. paprika
Oregano or chopped parsley

Preheat oven to 350 degrees. Cook onion slowly in butter or cooking oil until limp, not brown. Spread onions over bottom of shallow, 2 quart baking dish. Cover with fish fillets. Combine mayonnaise or salad dressing, cheese, lemon juice, Worcestershire sauce and paprika; mix well.

Spread evenly over fish. Bake for about 25 minutes or until fish flakes easily when tested with a fork. Sprinkle with oregano or chopped parsley as desired, just before serving.

hope this helps. good luck and enjoy.

Vegan Snacks for the Big Game Bolani

2012-01-20T04:41:00.000-08:00

From Chowhound
"..sometimes, it’s like hitting a vegan food jackpot – like the bolanis and sauces from East and West Gourmet Afghan Food.
Bolani is a traditional Afghani thin flatbread stuffed with either spinach, potato, lentil or pumpkin and baked. Even though it’s low-fat, low-cal and low-carb, it’s very tasty as well as filling. One serving of the spinach bolani is just 103 calories.
Top with any one or a combination of their many sauces and spreads for a delicious layering of flavors. For the spreads, I got the Lentil Curry and Cilantro Pesto. The curry is not really spicy hot but it’s got plenty of taste. The pesto is also very nice and light as it’s made without any oil.

Available at numerous farmers markets throughout Northern California and a few in Southern California, they’re very generous with their samples. They’ll just keep handing you sample after sample after sample. The only item that isn’t vegan is the Garlic Mint Cheese, but it is vegetarian."

And from Davis, California
The most addictive thing to come out of Afghanistan since opium. Bolani means "filled bread" in Farsi. It is a thin flat-bread baked with vegetables in them. They are low-calorie, low-carb, low-fat, and low-sodium; but they are nutritionally dense and sustainable and can be served as a whole meal in itself. Best of all, they are deliciously addictive.
In the US, East & West Gourmet Afghan Food is the only trademarked manufacturer

Saturday market

49'er Fever

2012-01-19T09:03:00.000-08:00

49'er fever has hit town. For some it it is more about the snacks during the game.
If you want to have the best things to eat come to the Saturday market and stock up.

We've got the best game day treats around.

Mi Fiesta is great for one stop shopping - chips, dips, salsas, tamales, enchiladas and plenty for the vegetarians on your guest list.

Wednesday Market Gets A Big Shout Out

2012-01-19T07:31:00.000-08:00

The Press Democrats Michelle Anna Jordan gives the Wednesday market a big shout out!

Here's what you missed if you didn't come to the market

More Information

Michele Anna Jordan's blog: Eat this now

Santa Rosa's mid-week farm market awaits
By MICHELE ANNA JORDAN
FOR THE PRESS DEMOCRAT
Published: Wednesday, January 18, 2012 at 4:00 a.m.

The Santa Rosa Original Certified Farmers Market has always taken on both Wednesdays and Saturdays, yet even after several decades at the same location, the east parking lot of the Veterans Building at the corner of Maple and Brookwood Avenues, the Wednesday market is nowhere near as well attended as the Saturday market.

But this market is an excellent mid-week resource, offering opportunities unavailable on Saturday. Parking is easy, as is getting into and out of the market. The market's leisurely pace makes it easy to chat with farmers and ranchers, one of the ways to truly understand what you buy.

Dream Catcher Ranch attends only on Wednesdays. Last week, the Santa Rosa ranch had several types of meat, including pork bellies and jowls, for sale and also was soliciting members for its CSA program, which offers Berkshire pork at just $5 a pound and bison, available only to CSA members, for $9.50 a pound.

Neufeld Farms has dried pears, apricots, pluots, white nectarines, yellow nectarines, Bing cherries and delicious Royal Anne cherries that include, the vendor warned me, pips, underscoring a new trend, the surprise of seeds.

Tom Noble of Armstrong Valley Farm also cautioned me that his clementines have seeds; his brother suggested posting a warning sign. I blame this on the popularity of seedless watermelon, which is grown not for taste but for seedlessness. But people, fruit has seeds! As heirloom varieties become increasingly common, expect to encounter more seeds and pips. It is simply how nature works.

Armstrong Valley Farm also has beets, lemons, limes, grapefruit, huge delicious carrots, potatoes, cabbage, kohlrabi, shallots, cauliflower, winter greens and eggs, which are, overall, in limited supply in the winter

Page 2 of 2

Mei-Hee Hill Gardens of Sebastopol still has fresh jalapeños, along with dried chiles, kale, lettuces, chard and wonderful labeled plant stakes for your spring garden. Hector Alvarez also has fresh and dried chiles, along with onions, fresh tomatillos, persimmons, winter squash and, of course, honey.

Triple T has braising greens, lettuce mix, herbs, broccoli, spinach, hot sauces, chicken and duck eggs and, sometimes, fresh chicken, which you need to request, as it is not displayed.

When it comes to prepared foods, there's plenty, including roasted almonds from Redel's Roasted Almond; jams from Just Like Grandma's; a selection of oils from The Olive Press; breads and pastries from Full Circle; dips and sauces from The Hummus Guy; tamales, enchiladas and salsas from Mi Fiesta and lobster cioppino and smoked trout from Santa Rosa Seafood, which also has fresh fish, clams, mussels, octopus and salt cod.

Bohemian Well-Being Farm attends this market with shiitakes, oyster mushrooms and other fungi, including maitake mushrooms, which you should ask for if you don't see.

DeSantis Farms has an extraordinary selection of familiar and exotic citrus, including Cara Cara oranges, and Schletewitz has good sweet potatoes, naval oranges and other citrus and some late-harvested crimson grapes.

With rain predicted, at last, for the next several days it is important to keep in mind that all our year-round farmers markets, including this one, take place rain or shine. Santa Rosa's Wednesday market opens at 8:30 a.m. and wraps up at noon.

Michele Anna Jordan discusses what is fresh at the farmers market each Friday morning at 7:30 a.m. on "Crush Bites" on KRSH-FM. Email Jordan at michele@micheleannajordan.com You'll find her blog, "Eat This Now," at pantry.blogs. pressdemocrat.com

What's New at the Wednesday Market

2012-01-17T06:37:00.000-08:00

Two new vendors at the Wednesday market - fresh flavored almonds packaged for snacks and handmade bags and beautifully screened T-shirts.
The handbags are made by Vida 707- 596 1055 she provides a complete array of sewing services including alternations and repairs.

There is always something to delight the senses at the Wednesday market.

The Garden Wild

2012-01-16T09:07:00.000-08:00

The Garden Wild produces soaps and cremes made from scratch using only natural ingredients. Too bad we don't have scent-o-vision - the soap pictured is lemon, mint and lavender and it is wonderful.

The Garden Wild is at the Wednesday and Saturday Market

PO Box 144
Middletown, Ca 95461

thegardenwild@gmail.com

Avoid THE COLD!

2012-01-15T11:08:00.000-08:00

There is a nasty cold going around....
Think Japanese...wear a face mask

" The face mask is a common site living in Japan through both the winter months and through hayfever season. Your initial reaction may be to run when you see someone wearing the mask in case they might pass on to you whatever illness they are hiding behind the mask, or maybe its just a flashback to a bad dentist or doctors trip.
Once you start to realize that most of the mask-wearers may actually be the healthy ones and the guy coughing in the corner without the mask is more likely to give you the flu, you get chance to study the different types of masks. I thought I had seen a lot of them, but it was only when I picked up the latest copy of DIME that I realized just how many types there were."

Already got THE COLD. Here are ten things to eat and they are available at the market

Top 10 Foods to Eat During Cold and Flu
Nov 05, 2009

Many people know the old saying that you should feed a cold and starve a fever. Most doctors agree that you should not force yourself to eat during illness, but you also should not restrict yourself if you feel hungry. So what is best to eat when you have cold or flu? Here are the most powerful foods that boost your immunity to fight off common cold and flu.
Garlic

Garlic is long known to be a great food that protects the immune system from a wide range of bacterial and viral infections. People, who eat garlic regularly, are less likely to catch cold or flu thanks to a number of helpful compounds. Garlic contains allicin, ajoene and thiosulfinates, which guard your body against cold and flu. Eating garlic during cold will shorten the amount of time it takes you to heal and alleviate the common cold and flu symptoms, such as cough or nasal congestion.

How to eat during cold or flu: Have two raw cloves of garlic a day or add freshly-crushed garlic to your meal for best treatment.
Carrots

Opt for orange when you want to boost the defensive power of your immune system against viruses and bacteria. Carrots are a good source of beta-carotene, a phytonutrient that contributes to the production of immune system cells that fight with the diseases by destroying microbes. Also beta carotene in carrots turns into vitamin A, which is important for skin health. And skin plays a crucial role in protecting your body from viruses and bacteria.

How to eat during cold or flu:Eat half a cup of fresh baby carrots a day or eat other foods, rich in beta-carotene such as sweet potato, pumpkin, squash and cantaloupe.
Yogurt

Eating yogurt with live bacteria when you have cold or flu is a good way to improve your health. Friendly bacteria stimulate the production of white blood cells, which fight off the diseases. People, who ate yogurt with live bacteria on a regular basis, had higher levels of immune system T cells, which keep our body from disease-causing germs. Bacteria in yogurt also help to absorb many nutrients, which are important for our immune system.

How to eat during cold or flu:The best way to reap all the benefits from yogurt is to have one or two 6-ounce servings of yogurt a day. Choose low-fat, sugar-free yogurt with "live active cultures" seal.
Whole Grain Cereals

Morning cereals are not only a good start of your day, but also great food to eat when you have common cold or flu. Whole grains such as oats and barley are rich in beta-glucan, a soluble fiber with powerful immune boosting properties. Beta-glucan in oats and barley boosts immunity acting like a well-known Echinacea. Eating whole grain cereals will help you prevent flu, herpes and other viral infections. Also compounds in whole grains contribute to faster wound healing and increases the effectiveness of antibiotics.

How to eat during cold or flu:Have at least one serving of whole grains a day for the best results.
Seafood

Do not forget about eating seafood when you have cold or flu as it contains a lot of beneficial nutrients. Shellfish such as crabs, lobsters and oysters is a good source of selenium, which contribute to the production of white blood cells that fight off flu viruses. Oysters are also rich in zinc, an important element for cell functions and your immune system. Zinc prevents infections, acting against viruses and bacteria and stimulating immune system response. Shrimps are also a good source of zinc, iron, protein and vitamin B, which are all vital for immune system. Fish such as salmon, herring and mackerel contain essential omega-3 fatty acids, which help to protect your respiratory system from common cold and flu.

How to eat during cold or flu:Have two servings of seafood per week for optimal health.
Berries��

Berries not only taste good, but also are rich in vitamins and nutrients that help to protect your body from a great number of diseases, including common cold and flu. Brightly colored berries like cranberries, blueberries, cherries and others are all a great source of antioxidants, which prevent cells damage and boost immune system. Raspberries are a well-known natural remedy to relieve fever and treatment of sinus infections. Blueberries and wild cherries can be used to treat cough. Warm black current juice is known to relieve sore throat.

How to eat during cold or flu:Have at least 1 ½ �to 2 cups of fruit or berries a day during cold.
Chicken Soup

Warm liquids like soups, tea, water and juices are especially important when you have common cold and flu. Scientists proved that traditional chicken soup is a good home remedy during cold or flu. Chicken soup contains cysteine, an amino acid that acts like common bronchitis drug acetylcysteine, which protects the bronchial tubes from the accumulation of inflammatory cells. Warm salty chicken broth also prevents thickening of the mucus, keeping the temperature in the throat high and relieving cough symptoms. Garlic and onion, which are often added to the chicken soup have immune-boosting effect.

How to eat during cold or flu:Have a bowl of chicken soup when you feel sick.
Mushrooms

Mushrooms are popular home remedy for cold and flu in China and Japan. Mushrooms are known to boost immune system, by helping your body produce white blood cells, which fight off the infection. Shiitake mushrooms are especially rich in beta-glucan that activates your immune system and guard your body against infections.

How to eat during cold or flu:Have an ounce of mushrooms several times a day for the maximum protection against common cold and flu.
Honey

Honey is a common natural remedy used for centuries for cold and flu. A study conducted at Penn State Colledge of Medicine showed that honey is very effective home remedy for coughs for children. Honey relieves sore throat, reduces cough and help you sleep more soundly. Children, who were given 1 to 2 teaspoons of buckwheat honey before bed, coughed less. It also contains a lot of antioxidants and has antibacterial effect. Warm water with honey and lemon is a good remedy for relieving congestion and staying hydrated during cold and flu.

How to eat during cold or flu:For adults, have 2-3 teaspoons of honey every two hours, and for children over 1 year try a teaspoon of honey before bed.
Lemon

Lemons are among most popular remedies during common cold and flu due to its great properties. Lemons, like other citrus fruits including oranges, contain the highest amounts of vitamin C, which protects your body from cell damage and boosts immune system. The rind of the lemon is rich in liminene and liminoids substances that improve immune system functioning. Lemon juice helps to relive congestion, keeping the mucus thin.

How to eat during cold or flu:Drink warm water with the juice of one lemon and one tablespoon of honey to relive common cold and flu symptoms.

Let's Be Friends on Facebook

2012-01-14T10:29:00.000-08:00

The Santa Rosa Farmers Market is now on Facebook. Farmers and artisans will be posting their schedules and what's new so follow us to keep up with the latest happenings at the market.

You do want to know when the first crab are in or when Ma and Pa Silva show up with their tomato plants?

Min Hee Hill Garden

2012-01-14T06:53:00.000-08:00

In the winter Min-Hee Hill Garden and Nursery stall has lettuces, greens and a variety of fresh and dried peppers including a rarely seen pepper from Korea.
Each season brings new items to the market.
Min-Hee Hill is a year round vendor and is at the market Wed and Sat.
If you are looking for ingredients that are not only tasty and nutritious but also beautiful, be sure and stop at this farmer's booth.

Min-Hee Hill Gardens
4613 Maddocks Rd
Sebastopol, CA 95472-9768 map

Grandma's Hot Pepper Jelly Secret Ingredient

2012-01-12T17:03:00.000-08:00

Besides making a smoking hot peanut butter and jelly sandwich - Just Like Grandma's hot pepper jelly combined with some Dijon mustard makes the best and easiest dip. Perfect for little meatballs or vegetables.

Just Like Grandma's is at the market Wed and Sat.

The best winter squash soup

2012-01-10T12:18:00.001-08:00

"If I’ve ever interviewed for an episode of “The Best Thing I Ever Ate” they’d have to do an entire show of me gushing over the meal I had at Lola, Michael Symon’s insanely amazing restaurant in C-land. Seriously, words cannot describe the tastebadic orgasm that happened the night I dined there.

So naturally, when this recipe for Roasted Butternut Squash Soup came across my email with the fabulous Derek Clayton from Lola as the author, I had to try it."
from the food blog, Someone Left the Cake Out in the Rain

A number of vendors have winter squash and cooking pumpkins .

Easily made vegan or vegetarian… go on… get your soup on!

Roasted Butternut Squash Soup

Ingredients:

1 butternut squash (about 3 pounds)

Olive Oil

Salt

1 teaspoon butter, melted

2 pinches cayenne pepper

1 pinch ground cinnamon

Vegetable oil

2 yellow onions, finely chopped (about 2 cups)

2 medium carrots, chopped (about 1 cup)

2 medium celery ribs, chopped (about 1/2 cup)

1/2 jalapeño, seeded and finely chopped

1/4 cup maple syrup

4 cups chicken stock

1/2 cup heavy cream

Cider vinegar (I used about 2 tablespoons)

1 Granny Smith apple, thinly sliced into matchsticks

Salt & pepper, to taste (about 2 teaspoons of salt & 1/4 teaspoon pepper)

1/2 cup cilantro, chopped

Directions:

Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.

In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.

In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.

When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, if using, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.

Food Resolutions for 2012

2012-01-09T09:56:00.000-08:00

The Press Democrat's Bite Club offers up her food resolutions for 2012
So here are my “I Can’t Wait to Do These” Food Resolutions for 2012.

- Finally naming the best burger in SoCo
- Doing my top 25 Restaurants (on haitus since 2009! Jees)
- Redesign BiteClub
- Spend more time at the farmer’s markets
- Have a kitchen garden
- Explore the entire menu at a restaurant I really like
- Take more trips to SF (Commonwealth)
- Take trips to Napa (French Laundry, Terra high on the list)
- Get to know more local producers
- Take more pictures
- Cook more
- Stop worrying about losing weight and actually enjoy eating.

read more

News From Rewood Empire Farm

2012-01-06T19:18:00.000-08:00

This week's message includes a wonderful recipe for pumpkin curry

Hi Farm Friends-

After a lovely week off, we'll be back at the Santa Rosa Farmers' Market bright and early tomorrow morning. Although we all really need some rain (it's time to do the rain dance everyone!), all this nice weather means we're harvesting some really nice produce. During a normal wet Winter, we have to contend mightily with mud, bugs, and other pesky pests set on making our veggies less pretty than they could be; this year though, everything's nice and clean! Here's what we'll have tomorrow at the Farmers' Market:

-Red Russian Kale
-Dino Kale
-Arugula
-Spring Mix Lettuce
-Broccoli
-Rainbow Chard
-Radishes
-Fennel
-Sugar Pie Pumpkins: There's more to do with pumpkins than pie! Pumpkin soup is delicious and satisfying, as is Thai pumpkin curry. See below for recipes!
-Spaghetti Squash

Hope to see you at the Market!

Best,

Ariel Russell
Redwood Empire Farm

Pumpkin Coconut Curry

From Sunset Magazine

1 small pumpkin, peeled, gutted, and cut into 3/4? chunks (about 5 cups worth)
Salt
3 Tablespoons olive oil
1 onion, sliced
1 green serrano chiles, minced
1 cinnamon stick
20 fresh curry leaves* or 6 dried bay leaves
1 teaspoon turmeric
1 tsp cumin seeds or 1/2 teaspoon ground cumin
1 can (14.5 oz) coconut milk
1 tablespoon lemon juice
3/4 cup roasted salted cashews (use the salted...promise, it's best)
Cooked basmati rice

Instructions

Toss pumpkin chunks with 1/2 teaspoon salt. Heat 2 tablespoons of oil in a large skillet or wok (we use our wok for everything) over medium-high heat. Arrange the pumpkin in one layer (or as close to that as you can get) in the skillet. Cook the pumpkin until lightly browned, 3-4 minutes, then turn it over and brown it again, 3-4 minutes.
Meanwhile, heat the remaining tablespoon of olive oil in a separate large skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, 8-12 minutes. Transfer half of the onions to a bowl.
Add the serranos, cinnamon stick, curry or bay leaves, turmeric, cumin and 1/4 teaspoon salt to the skillet with the remaining onions, still over medium heat. Cook, stirring frequently, until spices are fragrant, about 2 minutes. Add the pumpkin and coconut milk to the skillet with the onions. Bring the mixture to a boil over high heat, then cover the skillet, reduce the heat, and simmer until the pumpkin is tender, about 7 minutes. Remove the lid, and if the curry is too saucy for your liking, simmer for a couple of minutes uncovered. Stir in the lemon juice and half the cashews. Add more salt to taste.
Serve the curry over rice, topped with the reserved onions and cashews.

Roasted Pumpkin Soup

From Martha Stewart Living

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Winter at the market

2012-01-06T17:27:00.000-08:00

This article is a great rundown of what's going on at the market...

Eat this now
Fresh From Our Farmers: Santa Rosa
by MicheleAnna.Jordan read more

Certain farmers return to the Santa Rosa market at this time of year. Nancy Skall of Middleton Gardens in one: She is back, much to everyone’s delight, with onions, shallots, leeks, sunchokes, delicate Italian parsley, pears, extraordinary preserves and, now and then, some of the most delicious eggs you’ll ever taste. She’ll be at this market until the Healdsburg market opens in May.

Tierra Vegetables has returned, too, with an excellent selection of dried shell beans, along with root vegetables, winter greens and more, all organically grown. Canvas Ranch of Petaluma has a selection of dried beans, too, along with their own seasoning mix, lavender spray, lettuces and sturdy winter greens.

Other crops to watch for at this time of year include radishes, fennel, beets, winter squash, celery root, salsify, carrots, parsnips, broccoli, Romanesco, cauliflower, Brussels sprouts leeks, cabbages and potatoes. Earthworker Farm has miner’s lettuce and yacon, a delicious root vegetable from South America. Several vendors have persimmons and apples, there’s plenty of delicious citrus and one vendor, DeSantis Farms, has avocados.

Several meat and poultry vendors now attend weekly, some on Wednesdays and others on Saturdays. There’s chicken, duck, duck eggs, goat, lamb, pork, beef, handmade sausage, pate, bacon and pancetta. Santa Rosa Seafood often has a diverse selection of oysters and clams and they usually have fresh crab, as well, along with a large selection of fish and shellfish, most of which is not local. Some of the county’s best cheeses can be purchased at this market and Bellwether Farms has its delicious sheep’s milk yogurt here, too. There’s excellent butter from Spring Hill Farms.

There are raw fermented foods, like sauerkraut and courted from Wild Rose, and a variety of pickles and preserves from several vendors. Several farms are now producing their own hot sauces, too. I’m particularly fond of Jalapeño hot sauce from Triple T Farms. A few vendors have olive oil and a couple offer vinegar.

Triple T Farms also has fresh chicken on Saturdays. It’s not displayed; you need to ask for it. There are around a dozen chickens each week and it’s a good idea to get to the market early if you want to snag one.

The Jujube

2012-01-06T11:16:00.000-08:00

A chewy, fruity gelatin-based store-bought candy, often sold in movie theaters.
But it is also a fruit.

The fruit is an edible oval drupe 1.5–3-cm deep; when immature it is smooth-green, with the consistency and taste of an apple, maturing brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone.

Hector's Honey has them

More
from wikipedia

Culinary use

The freshly harvested as well as the candied dried fruits are often eaten as a snack, or with tea. They are available in either red or black (called hóng zǎo or hēi zǎo, respectively, in Chinese), the latter being smoked to enhance their flavor.[16] In China and Korea, a sweetened tea syrup containing jujube fruits is available in glass jars,[17] and canned jujube tea or jujube tea in the form of teabags is also available. Although not widely available, jujube juice[18] and jujube vinegar[19] (called 枣醋 or 红枣醋 in Chinese) are also produced; they are used for making pickles (কুলের আচার) in West Bengal and Bangladesh.
In China, a wine made from jujubes, called hong zao jiu (红枣酒) is also produced.[20] Jujubes are sometimes preserved by storing in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter. Such jujubes are called jiu zao (酒枣; literally "spirited jujube"). These fruits, often stoned, are also a significant ingredient in a wide variety of Chinese delicacies. In Korea, jujubes are called daechu (대추) and are used in teas and samgyetang.
In Lebanon, the fruit is eaten as snacks or alongside a dessert after a meal.
In Persian cuisine, the dried drupes are known as annab, while in neighboring Azerbaijan it is commonly eaten as a snack, and are known as innab. Z. zizyphus grows in norhern Pakistan and is known as Innab, commonly used in the Tibb Unani system of medicine. There seems to be quite a widespred confusion in the common name. The Innab is Z. zizyphus: the local name Ber is not used for Innab. Rather Ber is used for three other cultivated or wild species i.e. Z. spina-christi, Z. mauritiana and Z. nummularia in Pakistan and parts of India and is eaten both fresh and dried. Often the dry fruit (Ber) was used as a padding in leather horse-saddles in parts of Baluchistan in Pakistan. The Arabic names Sidr is used for Ziziphus species other than Z. zizyphus. The most expensive honey in the world is produced from Z. spina-christi in the Hadramaut region of Yemen! (ref. Personal knowledge of Shaukat A. Chaudhary formely Curator National Herbarium of Saudi Arabia)
Jujube fruit is called ilanthappazham(ഇലന്തപ്പഴം) or badari(ബദരി) in Malayalam, ilanthai pazham (இலந்தை பழம்) in Tamil-speaking regions, "Yelchi Hannu" in Kannada and "Regi pandu" in Telugu. Traditionally, the fruits are dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt, and jaggery. Small dishes are made from this dough and again dried in the sun, and are referred to as ilanthai vadai. In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried under the sun to make delicious cakes called ilanthai vadai or "Regi Vadiyalu" (Telugu).

It is used in traditional Chinese medicine....
The fruits are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress, and traditionally for antifungal, antibacterial, antiulcer, anti-inflammatory, sedative, antispastic, antifertility/contraception, hypotensive and Antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties. "The jujube-based Australian drink 1-bil avoids making specific stress-related claims, but does suggest drinking 1-bil "when you feel yourself becoming distressed"

And if those aren't enough reasons to try it...
The jujube's sweet smell is believed to make teenagers fall in love, and as a result, in the Himalaya and Karakoram regions, men take a stem of sweet-smelling jujube flowers with them or put it on their hats to attract women

The Best Ever Greens Recipe

2012-01-05T12:28:00.000-08:00

From the Press Democrat

Even people who say they hate greens will love this dish!

Kale and cheddar
Cheddar Greens Inspired By Les Blank
Makes 6 to 8 servings
1 stick (4 ounces) butter plus more for the baking dish, preferably organic (you could also substitute olive oil and with just a tablespoon of butter for taste)
1 yellow onion, diced
1 large garlic bulb, cloves separated, peeled and minced
-- Kosher salt
-- Ground cayenne
2 pounds winter greens (see Note below), rinsed, cleaned and sliced into ½-inch crosswise strips
¾ to 1 pound aged Cheddar, grated (you can use low fat but not no fat cheese)
-- Black pepper in a mill
¾ cup fresh bread crumbs, lightly toasted
Butter a baking dish and preheat the oven to 350 degrees.
Melt half the butter in a large saute pan set over medium low heat, add the onions and saute until limp and fragrant, about 10 minutes; do not let them brown. Add the garlic, cook for 2 minutes, season generously with salt and add a pinch or two of cayenne.
Add the chopped greens, stir, cover the pan and cook over low heat until wilted, about 7 to 8 minutes. Uncover, stir and cook until the greens are nearly completely tender.
Remove from the heat.
Fold in the cheese, taste, correct for salt and season with several generous turns of black pepper. Turn the mixture into the baking dish. Spread the bread crumbs over the top and dot with the remaining butter.
Bake for 30 minutes, until the mixture is hot and bubbly and the bread crumbs are golden brown.
Remove from the oven and let rest 5 to 10 minutes before serving.
Note: Use a single green such as young spinach or chard or use a mix of greens, which may include spinach, mustard greens, chard, kale, puntarella, dandelion greens, nettles, radish greens, beet greens and turnip greens. Trim away any big stems. If using nettles, blanch for 15 seconds in boiling salted water, drain and press out excess moisture before slicing.

Branch and Brine Olives

2011-12-16T09:27:00.000-08:00

New to the Saturday market
Branch and Brine
Stop by and try a sample.

John Fritschen
707 322 5806
Windsor, Ca 95492

fritschen@att.net

Lazy person's crab

2011-12-15T08:36:00.000-08:00

You can have ravioli, crab cakes and even cioppino made with fresh, local dungeness crab and not have to crack or clean anything.

Mama Tina's Ravioli will be at the Saturday market featuring her fresh dungeness crab ravioli.

Santa Rosa Seafood has crab meat, cioppino and crab cakes.

Santa Rosa Seafood has live and cooked crab.

Carson's Catch also has live crab. Saturday market

pictured Mama Tina buying the crab at Santa Rosa Seasfood and cooking the crab for her ravioloi.

Letter from Redwood Empire Farm

2011-12-09T17:50:00.000-08:00

Hi Farm Friends-

Just so you all know, we're still making our weekly appearance at the Santa Rosa Farmers' Market on Saturday mornings. Despite the chilly weather, we have lovely kale (Red Russian and Dinosaur), Rainbow chard, arugula, lettuce mix, broccoli, beets, persimmons (Fuyu and Hachiya), Sugar Pie pumpkins, butternut squash, spaghetti squash, and Cleland Ranch eggs. This time of year, as the Market inevitably slows for the Winter, we farmers who continue to brave the cold are especially appreciative of those of you who make a weekly point of doing your shopping at the Farmers' Market. Thank you for letting us grow your food - without you, we wouldn't be able to do what we do!

Also, in case you didn't know, for the next few weeks leading up to Christmas, the Market will be featuring an abundance of local artists, crafters, and artisan food purveyors, making it a geat place to do some holiday shopping. Not only is parking a breeze and the mood mellow, but you can be sure that most everything you'll find is locally made by a REAL person, of exceptionally high quality, and entirely unique.

Hope to see you at the Market!

Ariel Russell

Redwood Empire Farm

The egg and you

2011-12-08T12:30:00.000-08:00

Compare a industrial egg with a farm fresh egg: there were some distinct differences. The yolk of the store-bought egg broke instantly when cracked the shell open, while the farm egg yolks resisted even the point of my fork.
The farm egg whites also kept their shape, and I could clearly distinguish the inner and outer layers of white. In contrast, the grocery egg white was watery and ran every which way in the bowl, a clear sign of aging.
Most impressive was the difference in color. The farm fresh eggs yolks were a rich, glossy orange that I found instinctively appealing. The store-bought yolk was a weak yellow, without the robust richness of the farm egg’s color

Give someone a great breakfast -eggs, bacon,(or ham, sausage or steak) and so many great breads or rolls to choose from. Butter from McClelland or Springhill and lot of jams and spread to pick. Introduce someone to farm fresh eggs - great ingredients make great dishes

Pictured here an egg from Armstrong Valley Farm (on the left) versus a chicken factory egg.

Eggs are available from: Redwood Empire Farm, Hector's Honey, Armstrong Valley Farm
Triple T has organic chicken eggs, quail eggs and duck and turkey eggs. Salmon Creek Ranch has duck eggs.

From Please help us spread the word — eggs from hens raised on pasture are far more nutritious than eggs from confined hens in factory farms.
LATEST RESULTS: New test results show that pastured egg producers are kicking the commercial industry's derriere when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. Learn more: Eggciting News!!!
RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. "

Dechava Son's Cheese Company

2011-12-06T10:37:00.000-08:00

This is a great story resulting in great cheese This is a brand new cheese company.
The cheesemaker got his start at Bellwether and is now making great cows milk cheeses some in the style of his native Mexico. There are both familiar and new style cheeses. He makes a ricotta style that will turn any dish from daily to special occasion.

The mozzarella is creamy and melty good. The blue style has just the right amount.
These are cheeses to cook with and enjoy plain. Stop by on Saturdays for a taste and to learn about the cheeses.

Dechava Son's Cheese Company Saturday

Red Popcorn

2011-12-05T07:43:00.000-08:00

Miniature ears of popcorn in red - Perfect for movie night and holiday giving (and eating.) The popped corn is rimmed in red - makes any time a festive occasion

Find it at Tristano's Tolay Twisted Farms
This is the home of an amazing collection of squashes as well

Follow Tristano's Tolay Twisted Vegetable on Facebook

Smoked Brown Sugar

2011-12-04T12:34:00.000-08:00

You could give this to everyone on your holiday gift list and no one would complain.

The Smoked Olive has smoked brown sugar.

Just get a whiff of it and your cooking imagination will run wild.

here are some comments
Ken Pontac | June 17, 2011 5:34 PM | Reply

I've been a fan of this incredible oil for years. It's my go-to hostess gift, and is always appreciated. The brown sugar is an amazing and versatile ingredient that turns a simple carrot and turnip soup into a transcendent elixir. A must for any serious kitchen, and many frivolous ones as well!
Margie | June 5, 2011 1:23 PM | Reply

Just came back from the St. Helena Farmers Market and bought the last 2 containers of smoked brown sugar. It has got to be THE food product of 2011. It smells fabulous and I can't wait to use it on some salmon and meats.

Follow the Smoked Olives' culinary adventures on facebook

Shopping is fun at the market

2011-12-02T17:58:00.000-08:00

We absolutely positively guarantee you will not be pepper sprayed by another customer while holiday shopping at Santa Rosa's Original Certified Farmers Market

Free and easy parking. Open until 1 pm. Come for breakfast and stay for lunch.

As well as all the regular vendors - In December there will be more artists than usual.

Saturday, December 3rd find beautiful holiday decoration -- several styles of christmas wreaths - Ridgeview Farm and Aroma Floral with dried wreaths and live wreaths from Occidental.

Emily with her Glorious Gourds is here.

Diane with Lorilai's Covers - those really cute children's hats.

Ami Sol with children's clothing.

Willow Designs, Peter Bailey and Gary Chappell with quality jewelry.

Damselfly Designs with fun tie dye.

Vicki and Renee with women's, cool shirts for men,clothing,table cloths, napkins - it's where you want to buy gifts for yourself.

Kirsten's beautiful cards and prints of fruit and vegetables.

Holly Jordan Sonoma Kitchen Linens with wooden spoons, cutting boards and hand painted dish towels.

Damselfly Designs one of a kind garments and lots and lots of tye dye including the coolest socks around.

The market is a great place for gifts. For the pepper heads - there are fresh peppers and of course Peppahead and a number of vendors make their own hotsauces Triple T among them.

Order a farm market basket...or market gift certificates

Pictured hats from Lorilai's Covers

Market vendors tell their stories

2011-12-02T15:50:00.000-08:00

Seattle Independent multi-media journalist and videographer Jack Olmsted visits Santa Rosa. It's a great tour whether you are local or just visiting.

Video Blog

Interviews at the market: get to know the stories about the people at the market

Barbara Walker Walker Ranch Apples

Brenda Chatelain The Smoked Olive

Paula Downing Market Manager

Amy Macintosh Assistant Market Manager

Curcurbitaceae family

2011-12-01T13:24:00.000-08:00

As members of the Curcurbitaceae family, winter squash come in a multitude of sizes and colors. With hard shells, some have a shelf life of up to 6 months under proper storage conditions.

Winter squash are a rich source of carotenes as well as an excellent source of vitamins C, folic acid and B1, potassium and dietary fiber. When selecting winter squash, look for ones that feel heavy for their size and have dull hard rinds. Due to their hard nature, winter squash are easiest baked.

But there are plenty of other great recipes such as these from All Recipes

The secret to great fruitcake DeSantis Farms

2011-11-30T07:33:00.000-08:00

You can make the best ever fruitcake.
The secret is the great ingredients. DeSantis Farms Wed and Sat market is Lambert's go to vendor.

“Is it worth it? Yes— even if it’s just once in your lifetime, it’s worth it. This fruitcake rocked my world. The…precious loaf comes looking like a present from heaven, and smells divine. I undressed it like a lover. The flavor? Exotically interesting, distinctive—a whole different fruitcake experience. It’s delicious and one of a kind... One time in your life you must try this fruitcake.”

Isabelle, at fruitcake blog mondofruitcake.com

“...an artisan cake that gives the dessert a gourmet pedigree...a treat that even the most fruitcake-averse foodie would love.”

Charles Passey, The Wall Street Journal

These superb fruitcakes are based on the ones my English grandmother made at the family farm in northern Wisconsin 50 years ago. I’ve replaced much of the candied fruit with my own exotic home-candied citrus peels and young ginger. Flawless fruits and nuts from small California farms complete the task of creating cakes that vanquish forever fruitcake’s bad reputation! Each is aged for flavor as my grandmother’s were, wrapped in cheesecloth, tied with linen string and doused with good liquor. They are topped with fresh bay leaf & citrus peel star, then sealed in a cellophane bag with my logo.

Read the review at MondoFruitcake.com MondoFruitcake.com

From Chowhound Robert Lambert who makes very expensive jams also makes very expensive fruitcakes, but God are they good. Only had the dark, not the white.

Robert Lambert describes the secret to his fruitcake in this Youtube video
http://www.youtube.com/watch?v=i6eNpvRV9Vg

Lambert makes a full line of gourmet condiments and many are based on DeSantis Farms products.

Seasonal Eating

2011-11-30T06:03:00.000-08:00

You adjust your wardrobe with the seasons — your diet should be no different, especially because adjusting your diet in this way can benefit your body’s health. As seasonal shifts affect your body, the foods you eat can help you accommodate — or counteract — the changes.

There’s a reason we don’t crave salads everyday in the winter – our bodies need the vitamins and minerals in the foods that are in season during this time. For instance, less sun exposure during the winter months may cause the need for extra consumption of foods high in vitamin D such as fatty fish, dairy products, and fortified cereals.

Eating with the seasons also brings variety to your diet — and that helps you get the full complement of vitamins, minerals and other nutrients that nature offers. Rather than start every morning with, say, half a grapefruit , you might switch to pomegranates in late fall and blueberries in summer. One study found that women who ate a diet rich in fruits and vegetables from 18 different plant families (including cruciferous vegetables from the Brassicaceae family, such as cabbage, cauliflower and brussels sprouts) had significantly less damage to their genetic material than women who limited themselves to five plant families. This probably reflects the tens of thousands of years that our genes evolved in concert with the environment as our ancestors gathered food from a wide variety of sources. This diverse array of nutrients from the plants we eat (phytonutrients) work together like a symphony to support our body and the way it works in an optimal way.

For additional information on seasonal eating

RuthieGuten

The Cleveland Clinic

This is a wonderful collection of recipes using hardy greens from Good Housekeeping's Daily Green

Big Beautiful Bunches of Mustard Greens from Armstrong Valley Farm

Some like it hot - here's the perfect gift

2011-11-28T06:32:00.000-08:00

Peppahead released this year's BRUTAL Hot Sauce at the Farmers Markets for the holidays.
It was a big hit last holiday season and this year's batch lives up to the same standards as before.
It has a tasty slow creeping burn. It really is Painfully Delicious!
This year's batch includes; Red Savina Habanero, Orange Habanero, Bhut Jolokia, Naga Morich and Trinidad Scorpion chiles.

Peppahead is the spot for the hot head on your list

This year, Sampler/Gift Packs for stocking stuffers are available.
There are three selections:
PEPPAHEAD'S DELIGHTS: A set of Delicious blends for seasoning meats and sauces.
PEPPAHEAD'S NEW MEXICO DELUXE: Chiles unique to the New Mexico experience.
PEPPAHEAD’S HOT PACK: Chiles ranging in the heat level of, Chipotle to the Bhut Jolokia (Indian Ghost Pepper).

The 2012 Chile Peppers Calendar Gift Pack includes the PEPPAHEAD'S DELIGHTS Pack

Very soon, some more 2 Packs of Hot Sauces and BBQ Duo Kits for gifts as well.

As always, there is Peppahead's unique, tasty selection of regional chile powders and blends for you to cook with.

You can always order online from Peppahead's website. Special Cost Saving Shipping Rates for online shoppers; ONE OR MORE ITEMS ALL SHIP FOR ONE PRICE– $5.60, SHIPS USPS PRIORITY MAIL

www.peppahead.com

Meet Alma's new neighbors in Healdsburg

2011-11-24T20:58:00.000-08:00

Alma is taking her original oilcloth designs to Healdsburg. She opened a store in Healdsburg Avenue at the end of October. Friday November 25th Alma and her neighboring shops are having a shopping crawl. Stop by her shop and pick up your passport. Get it stamped for chances to win great prizes. It's from 5-8 pm. Each shop will offer a unique shopping experience including refreshments and always lots of fun.

Alma's Oilcloth and Chucherias
Oilcloth by the yard, bags, tablecloths aprons, jewelry and more

Store and Workshop
437 Healdsburg Avenue
Healdsburg
707 332 9069

Can the can...a message from Redwood Empire Farm

2011-11-22T07:44:00.000-08:00

Ariel Dillon of Redwood Empire Farm sends out a great newsletter to their CSA members and folks on their list - this week easy instructions for pumpkin pie and using spaghetti squash.

Turn Your Pumpkin into Pumpkin Puree:

Just so you know, 1 medium sized sugar pie pumpkin will make one ten inch deep dish or 2 nine inch pies.

1) Wash the outside of the pumpkin with water. This is to remove any residual dirt...they were grown on the ground after all!

2) Cut the pumpkin in half lengthwise and scrape out the stringy bits and seeds. Be sure to save the seeds...toasted or roasted, they make a great appetizer or fantastic garnish.

3) Place the two cut sides cut-side down in a over-proof baking dish or roasting pan and either cover with a lid or foil.

4) Bake in a oven preheated to 375 degrees for about one to one and a half hours or until tender . Cooking time may vary, so check occasionally by piercing with a fork.

5) Let cool slightly and scoop out the cooked flesh. If there is any standing water, let the pumpkin sit for about a half hour and pour off any pooling water. Then, puree or mash your pumpkin and use it for those yummy pies!

How to Cook Those Illusive Spaghetti Squash:

1) Preheat oven to 375 degrees.

2) Cut squash in half lengthwise. Scrape out seeds and brush cud edges with olive oil and sprinkle with salt and pepper (if you like).

3) Place cut-side down on a baking sheet or in a roasting pan and bake for ~45 minutes (until fork tender).

4) Let cool slightly (about 10 minutes).

5) Scrape squash with a fork to remove flesh in long spaghetti-like strands. Now you're ready to use the squash in the recipe of your choice!

Here are a few ways I like to use spaghetti squash:

-Toss cooked squash with tomato sauce and sprinkle with Parmesan cheese for a guilt-free spaghetti substitute.

-Toss cooked squash with freshly chopped herbs (whatever you have on hand: parsley, cilantro, basil, thyme, sage, rosemary...get creative!), olive oil, Parmesan cheese (fresh goat cheese would work too), and top with toasted and chopped almonds or hazelnuts.

-Saute chopped garlic in a skillet with olive oil. Once the garlic is fragrant, add cooked spaghetti squash and season with salt and pepper. Cook for about 5-10 minutes, or until squash is hot.

Go local! Give A Markt Gift Certificate

2011-11-21T07:07:00.000-08:00

Because locally owned businesses spend substantially more money locally, they typically generate two to four times the economic multiplier benefit for their communities as do non-local businesses. As holiday season spending represents the largest chunk of revenue for retailers in a single year, a shift of just 10% of holiday spending toward locally owned businesses has the potential to create an impact of billions in economic activity in just two months.

Santa Rosa's Original Certified Farmers Market is the perfect place to go local.
Shop Wednesday or Saturday for the freshest, tastiest locally grown food.

If you have friends who don't shop at the market - give them the gift of great tasting food If they haven't had a freshly picked carrot or just dug potato - imagine their surprise. The Market has gift certificates - available from Paula Downing, market manager.

Let's Talk Turkey

2011-11-18T08:08:00.000-08:00

No matter what your turkey is...we've got it.. Beef, pork, chicken, duck, and tamales
seafood and of course the best fruits and vegetables.

Although the market is open two days a week our vendors are working 24/7. Contact them for special orders and pick-ups.

Turkeys and chickens Triple T Triple T also has some amazing hot sauces
Wed/Sat

Chickens Pepper Ranch Poultry Here's a review of this newcomer from the Press Democrat's MicheleAnna Jordan "Saturday newcomer at the Santa Rosa Original Farmers Market is Pepper Ranch Poultry, which offers heritage breed organic pastured meat chickens from their Petaluma farm. Currently, whole frozen chickens are available but expect more options as word spreads. On their first day, they sold out,Nov. 5, Craig Azevedo and Amy Swenson sold out."

Pork The Dreamcatcher Ranch Wed market Dreqmcatcher has a meat CSA check it out!
Black Sheep Farm Sat market

Beef John Ford Ranch Sat

Lamb Williams Ranch Sat

Duck Salmon Creek Sat

Tamales Mi Fiesta (they also have enchiladas, chili rellanos and variety of salsas, tortillas, and chips. Sweet tamales during the holiday season Wed/Sat

Ravioli, pastas and sauces Mirilla's fresh pasta is perfect for Thanksgiving Sat market

Cook's Spices Just Right

2011-11-17T06:59:00.000-08:00

Kimberley Cook has spice kits -- just the right amount so you don't end up with tons of tins from year to year....pie and stuffing spices are two of the most popular.

"Cook's Spices is coming to Healdsburg this month for 2 cameo vending dates, 12th and 29th.. and Sebastopol on Sundays after the Windsor Market closes December 18th. Also, I will be in the Santa Rosa Farmer's Markets the Wednesday's before Thanksgiving and Christmas!! Woo Hoo.. Turkey Brine, Sage Rub for Turkey Stuffing, Prime Rib Rub +++
keep up with Kimberley Facebook or on her blog Voice of the Food"

Cook's Spices great array of herbs, spices, salts and blends, makes great gifts.
Everything is perfect for the cook (or want to be cook) on your list.

1st and 3rd Saturdays and sometimes in between
and extra days around the holidays

"I sell both singular spices, many certified organic AND a growing line of fresh made ground for market spice blends that are Salt Free, Preservative Free, Sugar Free, Gluten Free.. Find me this winter at the Santa Rosa Original Farmer's Market the 1st & 3rd Saturdays of the month and every Tuesday during lunch at Rhonert Park's Tasty Tuesday Gourmet Food Truck Convoy/Farmer's Market at the R.P Community Center!"

info@cooksspices.com

Sweet................Potato Pie by Sweet T's

2011-11-16T15:59:00.000-08:00

Sweet T's offers a taste of their sweet potato pie.
Stop by their booth and try it.

Saturday Market through December.
Special Orders welcome

Sweet T's
Travk@Sonic.net
707 205 9972

It's EZ to Shop and Eat Locally -

2011-11-11T11:23:00.000-08:00

Beautiful peppers good for you and fun to cook and eat. Grown in Sonoma County. Look for them at the Saturday market.

The City of Santa Rosa is campaigning for people to shop and eat locally. Shopping at the Farmers Market is the easiest, most fun and best way to maximize your local dollars.

We also have the nut lady with the non fumigated almonds....You can't get non fumigated almonds in California unless you buy direct from the farmer. Angie from Nut N Other Farm.

A new vendor Roger Hue Larogue. He makes balsamic vinegars and jams from his own fruits.

Tierra Vegetables is back with their dry beans, chilis and red pepper jam.

For crafts we have Holly Jordan with her beautiful wooden products - cutting boards and spoons.

Laura Sandoval is here with her sweet wreaths.

Gary Chappell is here with his very classy jewelry.

And Peggy Parr with her wonderful pottery.

The Best Chestnuts Ever

2011-11-08T07:15:00.000-08:00

Jim and Dave of Sonoma Coast Organic Produce are only at the market a few weeks each year. They have the best chestnuts in the area, chanterelles and quince.

What to look for: When purchasing fresh chestnuts, choose those which feel heavy for their size, smooth, glossy, and free from blemishes. Avoid purchasing any chestnuts that are cracked, shriveled, or rattle in their shell.
Storage: Fresh nuts are best stored in the refrigerator, in a perforated plastic bag, where they will keep for about a month. The freezer is ideal for long-term storage - freeze fresh chstnuts in their shells up to four months.
Preparation: Before chestnuts can be consumed they must first be either boiled or roasted. Chestnuts eaten raw would result in an upset stomach due to their high levels of tannic acid.
Although a nut, chestnuts are similar to potatoes as they are rich in starchy carbohydrates. Unlike other nuts, they have a high moisture content and are low in fat. They are also rich in sugars, have a moderate amount of Vitamin C, and virtually no cholesterol, gluten, or oil.

How to Roast Chestnuts:
How to roast chestnuts:
Begin by making an X on the flat side before roasting (or boiling). Chestnuts can explode from internal pressure if not pierced before cooking.
Place on a baking sheet in a 400-degree F oven for 15 to 20 minutes, stirring them around occasionally. Peel the shells off, and serve while nuts are still hot.
To roast "on an open fire," punch rows of holes in the bottom of an aluminum pie plate and place on a grill over white ash covered hot coals.

Peeling Chestnuts
Plain and simple: chestnuts are a pain in the ass to peel, and treacherous, too. A few helpful tips, though, can make the task much less onerous. Most importantly, heat and moisture will be your friends, softening the leathery peel and keeping the inner membrane free of the meat. Make sure you have a sharp knife with an evil tip. There are specially made chestnut knives, their short curved blade well-designed to minimize the potential for slippage and any resulting bodily damage. I have a cheap curve-bladed paring knife that I bought just for chestnut handling, and it serves me just fine. Whatever you use, great caution is advised. The firm attack required to get under and remove the shell can very easily redirect the blade deep into your palm. Best to use careful leverage from the strength of your fingers rather than the muscle power of your wrists. Also, it's advisable to wear a simple pair of rubber dishwashing gloves, both to help prevent slippage and to protect your hands from the heat, allowing you to work the chestnuts very hot when they're apt to be most compliant.

The first step in prepping chestnuts for peeling is opening up the shell. Most sources recommend cutting an ‘X’ in the flat side of the shell. I've found it easier and more effective to make a single sideways cut as in the photo at left, slipping the tip of the knife between the shell and the meat. Next, the chestnuts need to be subjected to heat and steam. I've tried a number of ways – boiling, boiling then microwaving, and just microwaving. By far, the tidiest method is just microwaving. Simply wrap a few (6 or so) in a well-moistened dish towel, place this in a non-metallic bowl, and microwave at medium-high for 3 minutes.

Remove one chestnut and rewrap the rest to keep them hot. Hold the chestnut firmly in one hand and use the knife for peeling. Work the tip of the knife under the shell, then place your thumb over the outside and pull/tear to remove it, in several pieces. The photo at left shows fully and partially peeled chestnuts, along with pieces of the shell and bits of the papery inner membrane that shrouds the meat of the nut. In some cases, the inner membrane will come away with the shell; in some cases it may remain stubbornly attached to the meat of the chestnut, especially if the chestnut is deeply grooved. Be patient, and keep working at the membrane with the tip of the knife.

Amagaki persimmons Twin Peaks Returns

2011-11-04T09:10:00.001-07:00

Fuyu front right, Amagaki front left, and three stages of ripe Hachiyas in the back.

Hat tip to Figs and Bri for the Photo

Via Sacatomato

"The Amagaki is truly amazing. Not quite as succulent and velvety as the Hachiya, its flesh is crisper (similar to the Fuya but juicier) with a sweet and cinnamony flavor that finishes teasing of nutmeg.

More yellow than red-orange, when I first saw one, I wondered if it was an abnormal Fuya or Hachiya with a birth defect. The flesh contains brownish filaments, don’t worry, they’re a normal component and they are your prize!
According to Carol Iwasaki of Twin Peaks Orchards, Twin Peaks is the only farm in California that grows the true Hykume persimmon variety. (OK, throwing another new name at you!) The Hykume is similar to the Hachiya in that it can’t be eaten raw; you have to wait until it is very, very ripe due to its bitterness.
Carol explained her dad took over the farm when he was 13 due to the death of his father. They’d been growing Hykume persimmons for 50 to 60 years at that point and experimenting with a curing process to allow earlier eating of the variety. He came up with a special curing procedure that made it possible to eat Hykumes after 10 days. When he bit into the Hykume, it was so juicy and sweet, he changed the name to Amagaki (Japanese translation is “sweet persimmon”). Five different families, all descendents of Carol’s father, still own and operate this Newcastle farm today.
Twin Peaks grows a large quantity of Amagaki and sells them to larger produce dealers. One in particular calls them cinnamon persimmons and sells them as such.
I hope you’ll taste an Amagaki while in season!"

Frying Olives

2011-11-02T06:23:00.000-07:00

It’s not that often that I come across an ingredient that is entirely new to me but that’s exactly what happened last Wednesday at the Santa Rosa Original Certified Farmers Market. DeSantis Farm of Fresno, which may be best known for its enormous array of familiar and unusual citrus, had something they called It’s not that often that I come across an ingredient that is entirely new to me but that’s exactly what happened last Wednesday at the Santa Rosa Original Certified Farmers Market. DeSantis Farm of Fresno, which may be best known for its enormous array of familiar and unusual citrus, had something they called Italian Frying Olives, fresh olives that do not need to be cured in salt, water or lye to extract their bitterness.

Dia de los Muertos

2011-10-27T13:21:00.000-07:00

The Bohemian has a wonderful article about Dia de los Muertos with recipes and a calendar of events in Sonoma County.

This Saturday you can pick up molds to make your own sugar skulls, or get them ready made. Or you might prefer the completely edible chocolate skulls from Gandolf's Fine Chocolates. Whether you are old school or new school, the market is the place to pick the perfect items for your ofrenda.

October 24 Food Day

2011-10-24T09:58:00.000-07:00

The Center for Science in the Public Interest wants to inspire you to make sure everyone has access to delicious, healthy, and affordable food produced in a sustainable, humane way.

One of the ways to inspire people has to recognize people and organizations in the community who are working for these goals.

The Sonoma County Board of Supervisors recognized the partnership of SAVOR (Sonoma Alliance for Veggie Outreach Revolution) and the Santa Rosa's Original Certified Farmers Market. Together working to increase access to healthy food for low income communities

One of the easiest and best ways to support the local economy and improve your own diet is to shop at farmers markets.

FoodDay.org is a good place to start and see what others are up to.

The biggest choice of pumpkins in Sonoma County

2011-10-21T12:06:00.000-07:00

Some pumpkin patches may be larger but there is no bigger selection. Almost every vendor has pumpkins -- all sizes, shapes and colors. Not too mention gourds, squashes and other edible decorations.

Our bakers and food vendors all have a special take on Fall. They are taking pie orders for the holidays.

This is still the anything goes season. Still wishing for summer? Hot and sweet peppers, tomatoes ask vendors about sauce tomato specials,melons, cucumbers, figs, and sweet corn. Switch seasonal gears, harvesting our chard,kale, collard greens, carrots, broccoli, broccoli rabe,cauliflower,potatoes, garlic, onions.

Not too mention raspberries, apples, lettuces, green beans, and eggplant.

Pomologists in the house

2011-10-20T11:46:00.003-07:00

Pomology is the science of growing apples. Sonoma County isn't just the home to Gravensteins. This is apple season.Come to market any Saturday and visit any of our resident pomologists.

Bella Ridge, Lamberts Apples, Walker Ranch and Mariapple Farm are apple specialists.
Many of the other vendors have apples as well. Sonoma County was once covered in orchards and many stands of antiques trees survive.

On Wednesday Ridgeview Farm is at the market and they have the most beautiful apples and pears -many unique varieties. Pictured a few of the apple selections from Ridgeview

Clothing Swap Saturday October 22

2011-10-20T09:46:00.000-07:00

A Ritual For Changing Seasons or Anytime!

Bring your stuff and get some new stuff!

A clothing swap is a fun, ecological way to get new-to-you clothes and give away unwanted items. Yes, the term swap is a somewhat of a misnomer, but that is how it was introduced in the early 80’s, and the name stuck. LITE co-founder Portia Sinnott has organized one or more swaps per year since 1985 and has saved tens of thousands of dollars – for herself and thousands of other people. (i.e., $500 per year x 25 years x 1 person > $12,500.)

Often magical events, swaps help ease tight budgets and allows you to take home items you would never dream of trying on let alone buying. Swaps also helps spread the wealth, raises awareness about reuse and reduces the amount being landfilled.

Learn more about clothing swaps and other Living Lite initiatives

Carson's Catch

2011-10-20T08:06:00.000-07:00

Carson’s Catch offers wild salmon and cod from Alaska’s Bristol Bay

Saturday Jen Larson and Carson Hunter
Carson's Catch
321-431-6646
P.O. Box 750642 Petaluma California
Carson Hunter

Follow Carson's Catch on Facebook

My husband bought a piece of 'Carson's Catch' smoked salmon. He said, "this is the best tasting smoked salmon I've ever eaten; moist without being too 'wet', flavorful but not overwhelming . . . a perfect balance."
Mamalovesthebeach

Favorite Fall Holiday

2011-10-17T08:43:00.000-07:00

Whatever you favorite fall holiday is..get everything you need at the Santa Rosa Original Certified Farmers Market - Wednesday and Saturday.

Lots of cool stuff for Halloween. Even possible costumes! The market is having a clothing swap Saturday October 22. Who knows who you could be? Or do some fall cleaning and get rid of your gently worn clothes.

If The Day of Dead is your holiday of choice - check out the candy skulls at Gandolph's. This is new school day of the dead decorations - these are skulls you will want to eat.

Willow Design has great holiday theme aprons and jewelry.

Market bakers have fall holiday cookies, cakes and pies..and speaking of pies, Dominique and Flour Creations are now taking orders for holiday pies.

No matter what you want to do with that pumpkin or squash - there is one for you.
Almost every vendor has some kind of squash or pumpkin.

Bella Ridge Organic Apples, Pears, Asian Pears

2011-10-14T04:32:00.000-07:00

Bella Ridge is a small farm specializing in apples and pears. They grow a variety of berries, other fruit and a wide range of vegetables. Certified organic by CCOF.

Follow Bella Ridge Farm on Facebook

Saturday Market Seasonal
Ted Richardson 707-874-2816 trich@sonic.net

Occidental Farmers Market Friday evening

Fuyu Persimmons

2011-10-13T12:44:00.000-07:00

Persimmons - It's really fall now

Try just munching one! It is crisp like an apple, sweet like a pear. Wash the Fuyu. Some like to peel the fruit.

A Fuyu persimmon is nutritious. It is high in Vitamins A & C. A medium sized fruit has no fat but does have about 25 grams of sugar.
Some favorite ways to enjoy the Fuyu!

Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.

For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.

Top hot or cold cereal with little pieces of bright orange Fuyu.

Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.

Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.

Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.

Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
Fuyu Bundt Cake

An outstanding cake published some years ago in Sunset magazine.

Grease and flour a bundt cake pan. Preheat oven to 350.

Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.

In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.

Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.

Persimmons from DeSantis Farms

Pomegranates Pumpkins Peppers can Halloween be far behind!

2011-10-05T08:06:00.001-07:00

The Wednesday market is full of peppers pomegranates pumpkins and lots of goodies for your Halloween desires.Pictured Peppers from Triple T , Flowers from Ridgeview Farm, Halloween Apron from Willow Designspomegranates from DeSantis Farm (ask them for cocktail recipes)

Peppers in the News

2011-10-05T07:29:00.000-07:00

Peppers are the star in this recent column from Diane Peterson of the Press Democrat. Another star in the article is Ariel Dillon of Redwood Empire Farm talking about Jimmy Nardellos - a sweet frying pepperThe article features pepper recipes from Ariel as well as many Sonoma area restaurant chefs.

Redwood Empire Farm --- Still summer!

2011-10-01T04:43:00.000-07:00

Hi Farm Friends-

They may be calling for the first significant storm of the season this week, but Summer's just hitting its peak on our Farm. Well, I say we revolt against the change in weather by continuing to eat like it's Summer. After all, this last little heat spell finally brought our flush of delicious, luscious heirloom tomatoes, sweet peppers, watermelons, and Ambrosia cantaloupes and they are sweeter than they've been all season long. Now is definitely the time to enjoy them before they're gone again until next year.

This is also the time to can, preserve, and freeze in preparation for the off-season. There's really no better time to get industrious in the kitchen than when it's dreary outside. Need tomatoes in bulk for sauce, salsa, soup, or juice? We have you covered! We have loads of super ripe and sweet squishy tomatoes for only $1.50/pound or $25 for a 30 pound box.

Here's what we'll have at tomorrow's Santa Rosa Farmers' Market:

-Heirloom Tomatoes --> Only $2.50 a pound!

-Dry Farmed Early Girls and Beefsteaks

-San Marzano Tomatoes

-Sungold Cherry Tomatoes

-Squishy Tomatoes (heirlooms and dry farmed reds) perfect for canning!

-Red, Orange, and Yellow Bell Peppers

-Red and Yellow long, sweet, roasting peppers

-Jimmy Nardello Italian Frying Peppers

-Watermelons: Sunshine Yellow and Sugar Baby

-Ambrosia Cantaloupes

-Cucumbers: Armenian, Tasty Jade, and Diva

-Basil

-Eggplant

Hope to see you at the Market!

Best,

Ariel Russell
Redwood Empire Farm

Final Thursday Market Zucchini Basil Bread

2011-09-28T16:02:00.000-07:00

Press Democrat columnist MichelaAnna Jordan has nice things to say about the Thursday Market...especially the vendors.

"Four vendors participate, two that offer a diverse selection of produce and two that offer fruit. There are no crafts vendors, no prepared food vendors, no seafood, meat or poultry vendors, just delicious fresh fruits and vegetables. In a sense, you can say this market has been the quintessential market, delivering the farmers market vision of fresh produce in its purest form.

The Patch sells here and currently has a great selection of some of the best tomatoes -- both heirloom and hybrid -- of anyone this year, along with a rainbow of sweet peppers, zucchini, beets, green beans, onions, garlic, basil, cucumbers and potatoes. The quality of produce from this farm is reliably delicious and always well-priced.

Ortiz also a reliably excellent producer, has zucchini, cabbage, radishes, onions, potatoes, cilantro, Italian parsley, squash blossoms, zucchini, a big selection of braising greens, a small selection of tomatoes, gorgeous delicious poblanos and a few other chiles and beautiful flowers, including long stalks of gladiolus and pretty sunflowers.

Fruit is from Eddie Chavez's EGB Farms of Ripon and Schletewitz Farm of Sanger. Both have had an excellent selection of stone fruits throughout the season and both offer tastes, so that you can select varieties that you know you like."

The final cooking demonstration is Chef Elizabeth Eichhold's Basil Zucchini Bread.

Zucchini basil bread

3 cups white flour
1 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3 tsp. cinnamon

1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup brown sugar

4 eggs
1 1/2 tsp. vanilla

2 cups grated yellow or green zucchini
1/2 cup finely chopped fresh basil
1 cup chopped walnuts

Preheat oven to 350 degrees and grease & flour 2 bread pans.
Combine flour, salt, baking soda, baking powder & cinnamon in a bowl. Use a wire whisk to combine.

In another large bowl beat together the oil and sugar on medium speed for about 2 minutes. Add the eggs one at a time, beating well after each addition . Add vanilla, basil, walnuts and grated zucchini and mix by hand with a spatula, scraping up from the bottom of the bowl until well combined.

Fill the two bread pans with the batter and bake in the oven for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes & turn out on a wire cooling rack. The second loaf can be frozen for later.

Some variations would be to omit the basil & add 8 oz. of drained, crushed canned pineapple or 1 cup fresh diced pineapple, or 3/4 cup golden or dark raisins, or 1 tsp. powdered ginger and 1/2 tsp. cloves or 3 tbsp. peeled & diced fresh ginger. I also like the combination of fresh ginger with one or two diced pears.

The perfect pumpkin may not be a pumpkin

2011-09-26T07:52:00.000-07:00

Tolay Twisted Farms has come to the Wednesday and Saturday Market
Pumpkins, squash and gourds lots of shapes and sizes
No matter what you want to do: eat then, decorate them or use it a utensil there is a
squash for you.

From Ask.com Santa Rosa
More About the Tolay Fall Festival:
If you’re one of the many families who had traditionally gone to the Cardoza Ranch Pumpkin Farm each October, fear not. You're ritual will not die.

In 2005, the Cardoza family sold its 1,737-acre Petaluma ranch to the Agricultural Preservation and Open Space District. The public was thrilled to get such a beautiful piece of property which offers views from Mount. St. Helena to the San Francisco Bay. But, some of us feared that the annual autumn trek to the ranch would come to an end.

Happily, the Sonoma County supervisors decided to continue the tradition. But, there have been a few changes: The pumpkins are no longer being grown at the site and are, instead, brought in. There are no inflatable bouncers for children. Many new activities have been added.
Highlights of the festival include:

Giant pumpkin patch
Ranger-led hayrides and nature walks
Native American Village with demonstrations
“From Earth to You” hands-on children’s area with plants and animals, games and activities.
Nighttime Creatures Barn with black light marine life, bats, and an elaborate life-like diorama of mammals found in the area.

New This Year:
World Record Pumpkin Seed-spitting Contest that is open to all
The Snake-Wrangling Grandma from Sonoma, Barbie Hoffman, who rescues rattlesnakes to support her exotic animal rescue, Leaping Lizard Rescue leapinglizardrescue.com. She will bring many of these live animals to show at the festival.

Looking for something to do that makes you feel good inside and out?

2011-09-23T16:29:00.000-07:00

Beet Generation and Space XXV Chef John Lyle team up for good and a good time!

pictured Chef Lyle and his assistant GiacomoFrom The Press Democrat's Bite ClubCome to the first in a series of dinners called Chosen Spot. The dinners are designed to celebrateLuther Burbank through taste and place. Using fruits and vegetables developed by Burbank in historically significant spaces around the county, the dinners are six-course meals served up with a side of history.
The first dinner is slated for Sept. 24 at the Crane Melon Barn in Santa Rosa — where the luscious local melons are grown. The dinner will include watermelon and beet salads, a St. George’s cheese fonduta, Trout with bacon and zucchini succotash and basil chicken. Chefs include organizers John Lyle (Space XXV, Lisa Hemenway’s); Les Goodman (John Ash & Co, Dry Creek Kitchen), Aaron Short (Affronit) and Holly Messing (Jack and Tony’s), along with the help of volunteer SRJC Culinary Students. Farms participating in Chosen Spot will be The Victorian Farmstead, Bloomefield Farms and The Beet Generation. Most of the farmers will be in attendance.
Additional dinners will be held on October 15 (a surprise location to be announced) and Saturday, November 12 at The Victorian Farmstead.
Each of the dinners is $55 per person, with 100% of profits going to three local projects: The Tree Restoration Project, The School Education Program at Gold Ridge and The Luther Burbank School Orchard Project.
For more details and reservations check out Chosen Spot on Facebook or email chosenspotsonomacounty@gmail.com.

Chef Jakushak's Shopping Bag

2011-09-23T15:07:00.000-07:00

Here's what Chef Rene Jakushak is cooking for his farm to table menu. It's all available at the Saturday market.Chef’s Farmer’s Market Specials

This menu was created with items hand selected from the Santa Rosa Farmer’s Market by Executive Chef, Rene Jakushak. It is a tribute to the freshest and highest Quality ingredients Sonoma County has to offer.

Bodega Bay Dungeness crab Salad Tacos With Avocado, “The Patch” Heirloom Tomatoes, Meyer Lemon Aioli, and Organic Micro Greens

Pan Seared Chilean Sea Bass With “Ma and Pa’s Garden” Butterball Potato and Sweet Corn Hash, Pea Sprouts, and Zucchini in a Gravensteinn Apple Burre Blanc

“Wild Rose Ranch” PanacottaWith “Mamma Baretta's Organic Macaroon Cookies

or maybe this

White Wine Steamed Little Neck Clams Sautéed “Ortiz Farms” Kale, Pancetta, and Shallots with Organic “Full Circle Bakery” Crostini

Sautéed Local Halibut Fillet Served with Garlic Roasted Fingerling Potatoes, Sautéed Organic Baby Spinach, and “Foggy River Farms” Patty Pan Squash, drizzled With a Sweet Pea Sauce, and Balsamic Reduction

“De ‘Santis Farms” Grilled PeachesGrilled Peaches served on Homemade Pound Cake, Mascarpone Cheese, Hectors Honeycomb, and “Sebastopol Berry Farms” Berries

or this

Pepato Cheese Fondue“Bellwether Farms” Pepato Cheese Fondue with Costeaux Bakery Crostini Baked with “The Smoked Olive” Smoked Olive Oil with Pink Pearl Apple Chutney

Braised Local Guinea Hen Papardelle Local Braised Guinea Hen tossed with “Bohemian Well Being Farms” Shiitake Mushrooms, Fresh Leeks, and Organic Baby Carrots in a Madeira Wine Sauce

ToscanellaPuff Pastry Layered with Chantilly Cream with Dark Chocolate Ribbons and “Sebastopol Berry Farms”

Berries

Freeze

2011-09-22T13:53:00.000-07:00

Tomatoes! Looking longingly at the big piles of tasty tomatoes at great prices but think canning is a big pain - freeze 'em. You don't even have to peel them first.You can also chop, slice or whatever for freezingIf you are willing to go the next step -- an easy roasted tomato sauce ...also for freezing.

Get A Pear

2011-09-19T14:21:00.000-07:00

It's pear season.

It takes a pear.

The Pear Facts

We are having a heat wave

2011-09-18T13:55:00.000-07:00

We are having a heatwave just in time for fall, it's going to be hot enough to ripen the perfect melons. Sweet Beauty at Ridgeview Farm and Crimson Sweet Orchard Farm are small (3-6 pounds) and have great flavor and texture.

This is the peak of the tomato season.
Think about preserving even a couple of quarts for the winter months. Small batch canning is easy and fun. Learn more.

Vendors are offering great deals on the tastiest tomatoes. Tomatoes that are dead ripe are perfect for sauce(or other things.)

Chef John Lyle Checks out German Green Striped Tomatoes at the Patch

2011-09-16T09:44:00.000-07:00

Chef John Lyle Space XXV is getting ready for his cooking demonstration at the market's Heirloom Tomato Tasting. Seen here shopping at The Patch, one of the largest growers of heirloom tomatoes in Sonoma County -Wed/Sat.
Space XXV

Will he be doing something with a green tomato or something else.

Heirloom Tomato Tasting Sat Sept 17th Free

4 Guest Chefs
Tomato Tastings

When other markets have been forgot...ours will still be hot!

2011-09-15T10:20:00.000-07:00

As the seasonal markets wind down for the year, you can still find all your favorite vendors at Santa Rosa's Original Certified Farmers Market - the county's oldest year round market.

The Thursday market will end in a couple of weeks and a big thank you to Nancy Sumida, market manager and Chef Elizabeth Eichhold who prepared many of the weekly food demonstrations. (pictured here)

Heirloom Tomatoes A French Twist?

2011-09-13T13:01:00.000-07:00

France in the Fall: Chef Christine Piccin is again hosting two classes for Francophiles at Santa Rosa Junior College.

For this class, Chef Piccin teams up with Julia Fornage and Carol Stone, French instructors, who will assist you with speaking the language as you prepare dinner, with foods and recipes that reflect the cuisines of the French provinces.

Chef Piccin is cooking at the Heirloom Tomato Tasting Sat September 17th
Will she add a French twist to the tomato?

Heirloom Tomato Tasting
Free
Raffle -win $20 to spend at the market

Guest Chefs Jill Nussinow, The Veggie Queen, Christime Piccin, Sonoma County Culinary Guild, Suzanne Griffin, Bauman College, and John Lyle Space XXV
Guest Author Rachael Kaplan Urban Homesteading

pictured all the vendors with tomatoes currently at market

Chef John Lyle Space xxv Heirloom Tomato Tasting 9/17

2011-09-11T14:05:00.000-07:00

Meet John Lyle one of the guest chefs at the heirloom tomato tasting Saturday Sept 17th. Lyle is the chef at Space XXV brand new but already getting praise from the Press Democrat's Bitclub
"“I just want the best food, and it’s all from here,” said Lyle, who literally gushes about his favorite local purveyors without a hint of irony or pomp. “What brought me to Sonoma County? St. George Cheese. Really,” he adds.
For dessert, Lyle does a trio of sorbets using Nancy Skall’s Middleton Farm strawberries
But expect the menu to change up with Lyle’s most recent farm finds —"
Chef Lyle is a regular at the market pictured here with one of this week's finds -beets!

Tons of tomato fun and it's all free. Tomatoes to taste and dishes made from tomatoes too.

Other food demonstrations by Jill Nussinow, The Veggie Queen, Christine Piccin, Sonoma County Culinary Guild and Susanzze Griffin from Bauman College

KSRO will be live for the good Food Hour and Garden Talk

Rachael Kaplan author of Urban Homesteading will answer answer questions and sign your copy.

Tomato Raffle
Win $20 to spend at the market

Tomatoes, Tomatoes and more tomatoes

2011-09-08T12:31:00.000-07:00

Finally tomato season is in full swing. Everywhere you look tomatoes - all sizes all shapes and all colors.

Thinking about canning or freezing some tomatoes - many vendors have "squishy" tomatoes at special prices. Or if you are looking for immediate gratification - Bloody Marys made with fresh tomato juice

Last year The Patch had tomatoes through Thanksgiving and expects to again this year. Most vendors with tomatoes say they can usually go until the first serious rain.
So, okay we don't get the first tomatoes of the year but we definitely are in the running for the last tomatoes.

Hatch Chiles in town...Raley's in Santa Rosa

2011-09-08T12:28:00.000-07:00

Larry Noggle at Peppahead knows what's hot..

Los Lunas, New Mexico

Hello Friends and Chile Marketeers

Many have asked me to let them know when the Hatch Green Chiles arrive at Raley's in Santa Rosa.
They Are Due on Wed. 9/7/11!

Don't be too pokey getting over there because they won't last long. It's a one time shipment; about 36 cases.
There are generally mild and hot available.

I suggest calling to confirm that they have plenty in stock as they are running an ad on this arrival.

Directions and contact info for RALEY'S:
Raley's Supermarket < (Click on link for map)
1407 Fulton Rd, Ste A
Santa Rosa, CA 95403
(707) 546-3435

I also have some tasty hot sauce made with New Mexican red chiles, available at the farmers markets.
Just ask for MIGHTY RED. Very Good Stuff and moderately hot. Perfect for eggs, sandwiches and tamales.
Don't forget, I have Hatch Red and Hatch Green chile powders available for your pleasure.

See you at the market.

Best Regards

Larry

Thursday Market Chef Demonstration

2011-09-07T12:48:00.000-07:00

spinach and strawberry salad with reduced balsamic vinegar dressing

Dressing:

2/3 cup balsamic vinegar
2 Tbs. honey
1/2 tsp. minced garlic
4-6 strawberries, mashed
juice of 1 lemon
1/2 cup vegetable oil
salt & pepper

Put the vinegar and honey in a heavy non-reactive saucepan. Cook over medium heat for about 10 minutes until the liquid has reduced and has thickened to more of a syrup. Let cool in the refrigerator. When cooled, add garlic, strawberries, lemon juice, oil , salt & pepper to taste, and whisk together.

Salad:

2 -3 cups washed spinach
1 1/2 cup sliced strawberries
1/3 cup chopped basil leaves
1 peeled & diced cucumber
1/3 cup chopped red onions or scallions
1/2 cup chopped or sliced almonds or walnuts

Toss salad ingredients with dressing. serve

You may also add 1/2 – 3/4 cup goats, feta, or queso fresco cheese for a more hearty main dish.
other vegetable options to add would be celery, avocado or tomatoes
A tsp. of poppy seeds or sesame seeds are also nice sprinkled on top

Thursday Market
Thursday mornings from 8:30 a.m. to noon near the back of Coddingtown, not far from J. C. Penney’s back door.

Can it! Learn How 9/8

2011-09-07T07:08:00.000-07:00

Coming soon! Sebastopol Hardware (707) 823-7688

Food Preservation Class - September 8
Fill your pantry and freezer with delicious jams & jellies, canned and dried fruit and pickles. Learn how at this popular free class taught by Wendy Krupnick.
All canning supplies will be 20% off for participants after the class.
Wendy Krupnick is an instructor in the Sustainable Agriculture program at SJRC. She has been farming and gardening for over 30 years and loves to cook, eat and share what she grows. Although she delights in what is fresh in season from the garden, abundant summer and fall harvests can be canned, dried and frozen to add flavor and variety to your dining and to give as gifts throughout the year.
Wendy will share the basic steps for these preservation methods, pointers on the best techniques for each type of produce and systems to make food processing safe and efficient.
The September will focus on tomatoes, apples, pears and peppers.

Gravesteins - still time

2011-09-06T07:17:00.000-07:00

Although the season is short, vendors selling gravensteins and things made with gravensteins -pies, cakes and tarts expect to have them for two more weeks.

The many fine bakers who sell at the market have outdone themselves this year - Nicky’s Flour Creations, Mirella and Dominique have tarts, cakes and pies.

Vendors in the News

2011-09-05T18:19:00.000-07:00

The prepared food vendors get a very nice mention in the Press Democrat..

"...farmers markets are also increasingly a resource for pantry items and prepared foods, from oils, vinegars and spice blends to handmade sauces, jams, jellies, hot sauces and all manner of baked goods.

The Santa Rosa Original Farmers Market has a huge array of these products and now, when summer produce is at its peak and fall produce is starting, seems like a good time to focus on them. I haven’t paid a huge amount of attention to this element of the market primarily because I’m such an advocate of making everything from scratch. But we all stock our pantries with essentials that we don’t and realistically can’t make, there’s nothing like a homemade pie or scone made by someone else and sometimes we need healthy short cuts. Let’s talk a look at what’s available.
There are two primary olive oil vendors in this market, The Olive Press, located in Sonoma, and Stonehouse California Olive Oil, with groves in Oroville, near Chico. Vinegars are from Vivo Vinegar, which produces excellent varietal vinegars using the French Orleans method, and Bruno’s, which specializes in red wine vinegar. Kimberly Cook-Fallon’s Cook’s Spices–primarily her own spice blends, with single spices also available–is doing really well; she sources great ingredients and uses as many organic herbs and spices as she can find.
Peppahead features their huge array of sauces, like Mighty Red, Johannesburg Red, Chile Loco and Trauma. The company is based in San Rafael but ingredients are not sourced locally, which matters a great deal to some shoppers and not at all to others.
The Hummus Guy is a regular, too, with traditional hummus and several not traditional blends, including artichoke hummus, cilantro and jalapeno hummus and several others. The company also has tzatziki, tapenade, pita chips, pita bread and couscous salad. Again, the ingredients in these products aren’t necessarily local.
Pat Hicks of Just Like Grandma’s makes wonderful condiments, including orange-carrot marmalade, strawberry jam and a yummy hot pepper jelly, which all have a homey, Midwest comfortableness about them, just like the label promises.
Sabrina Kahn of Penngrove makes delicious jams and jellies using fruit from the market and sells them under the label Blue Moon.

Duffy's legacy

2011-09-03T13:19:00.000-07:00

William Powers (Duffy) Shackelford

Duffy's RHS Farm was a part of the Santa Rosa Market for over 15 years.

At the memorial service for Duffy this spring, his family gave away all of the tomato starts he had.
The Vigil family -Sebastopol Berry Farm-- planted a row of early girls and they are now at market.

What a great legacy.

Develop your own signature cocktail

2011-09-02T07:16:00.000-07:00

Stop by DeSantis stand and talk cocktails - they have the most amazing fruit ready to turn any drink into your specialty.

Chef's Rene Jakushak Shopping Bag

2011-09-01T12:10:00.000-07:00

This menu was created with items hand selected from today’s visit to the Santa Rosa Farmer’s Market by Executive Chef, Rene Jakushak. It is a tribute to the freshest and highest quality ingredients Sonoma County has to offer.

Stuffed Cremini Mushrooms
“Gourmet Growers Farms Cremini Mushrooms Stuffed with “Spring Hill” Garlic Quark, Fresh Herbs and Panko Bread Crumbs with a petite “Triple T Farms” Organic Field Greens Salad

Prosciutto Wrapped Prawns
Fresh Local Prawns Wrapped in Market Fresh Prosciutto with “Bellwether Farms” Carmody Cheese and Basmati Rice Pilaf with Smoked Almonds and “Canvas Ranch” Purple Lake Beans in a Shedhorn Sauvignon Blanc Cream Sauce

“Walker Ranch” Gravenstein Apple Crisp
With a Pecan Streusel topping and Organic Vanilla Ice cream

It's Labor Day What's Cooking!

2011-09-01T12:02:00.000-07:00

The folks at Santa Rosa Seafood (Wed and Sat) suggest oysters and whole fish on the grill.

If you are into labor saving -- they have wonderful smoked salmon.

Sweet Beauty Watermelon

2011-08-30T13:33:00.000-07:00

Winner of a 2004 All-America Selections Award, Sweet Beauty was judged superior in flavor and texture, as well as ease of growth and early maturity. The flavor is incomparable -- sweet and crisp texture.

Striped oblong fruits are the perfect size one generous or two average-sized servings.

Sweet Beauty Watermelons may be available through September.
Ridgeview Farms Wednesday market

No picture. It got eaten too fast

Jimmy Nardello

2011-08-29T12:06:00.000-07:00

Jimmy Nardello’s Sweet Italian Frying pepper from Slow Foods

This variety of pepper was originally from Basilicata, a southern region of Italy. It takes its name from seed saver Jimmy Nardello, who brought the seeds from Italy while immigrating to Connecticut in 1887.

This sweet pepper matures in 80-90 days from transplant, its fruits are 10-12” long and the plants can reach 24”.

The Jimmy Nardello’s pepper is sweet and light when eaten raw. It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried.

Pictured: Jimmy Nardello's from Redwood Empire Farm

The Pink Pearl

2011-08-27T06:06:00.000-07:00

From California Eating Amy Traverso
To make matters worse, Pink Pearls are homely on the outside, with dull yellow-brown, faintly blushing skin and an uneven conical shape. I almost skipped over them at the farmers market myself. But they have a secret: inside, they're positively vampy, with shockingly pink, sweet-tart flesh. Even the blooms are bright pink. The fruit is crisp and tastes of raspberries and lemon custard. In fact, I baked some Pink Pearls in a galette with raspberries and they were a natural pairing.

The first Pink Pearl was hybridized in Northern California in 1944 from another red-fleshed variety called "Surprise," which, in turn, probably descended from an ancient breed of red-fleshed Turksh crabapples. "Surprise" apples were beautiful, but sour; a plant breeder named Albert Etter came up with with Pink Pearl as a way to breed more sweetness into them. So I'm giving thanks to him and to the farmers who keep these heirlooms in circulation."

Find the Pink Pearl at Triple T and Lamberts.

Tomato Festival September 17, 2011

2011-08-25T11:00:00.000-07:00

September 17, 2011 The market's Tomato Festival - an opportunity to taste a wide variety of locally produced tomatoes. Find the perfect tomato for every dish.

Chef's demonstrations and activities for children.

Pictured: Finally the tomatoes are in at the Patch.

Thursday Morning Market

2011-08-24T12:34:00.000-07:00

The Thursday morning market is located on Range (across from the Coddington Whole Foods.) This week Cafe Gaga joins the vendor line-up.

Chef Elizabeth Eichhold shows how to use the tomatoes that have finally ripened. She is making gazpacho and you get a taste too!

Plenty of free and easy parking

Poblanos

2011-08-23T13:16:00.000-07:00

From the Press Democrat,by Michele Anna Jordan

"I was thinking about this at the Santa Rosa farmers Market last Saturday when I spotted the first poblanos of the year, at Beet Generation's stall. The moment is nearly as thrilling as when I finally find a perfect and perfectly delicious tomato.
Poblanos are a mild to mildly spicy chile, generally harvested when dark green, that have broad shoulders and pointed tips. They are essential to posole and make my favorite chile rellenos. Unlike some chiles that get mushy when cooked, poblanos retain their texture unless you cook them to death, so to speak. Their flavor is unsurpassed. read more and get recipes"

pictured poblanos from the Ortiz Bros. stand Wed and Saturday Market
The Beet Generation is also at the Wed and Sat market

It's Bodacious -local sweet corn now at the Saturday market

2011-08-22T11:28:00.000-07:00

Nathan from First Light Farm has sweet corn. On Saturday he had bodacious (not bragging that's the name) a hybrid yellow corn - the sweetness of white corn with the flavor of yellow. This coming Saturday he hopes to have brocade a hybrid white and yellow corn.

HookandGo

2011-08-21T11:59:00.000-07:00

People are always on the look out for a better way to tote home their produce from the farmers market. And if stacking your produce has led to disaster, this cart looks like it might have potential. This shopper was buying apple juice from Mariapple Farm but wasn't at all worried about it turning those lovely green into mush.

The Hook and Go

Get A Real Taste of Sonoma -Gravenstein Day Sat 8/20

2011-08-19T11:02:00.000-07:00

Join in the fun and get a real taste of Sonoma; fresh hand pressed Gravenstein juice and other apple treats.

Eating local is a snap - just add Gravensteins to your menu. Can't get anymore local then that. Western Sonoma County is the perfect climate for the Gravenstein apple and this year's crop is just starting to appear at the market.

Sebastopol's Gravenstein Apple Industry

2011-08-19T10:40:00.000-07:00

Last Spring Acadia Publishing in conjunction with the Western Sonoma County Historical Society published Sebastopol's Gravenstein Apple Industry.

The over 200 photographs presented in this new book come from the Historical Society archives, particularly the William Borba collection, the Sonoma County Library and other community collections.

Coauthors Frank Baumgardner, Evelyn McClure, Stacy Ruppert, and Rae Swanson all volunteer with the Western Sonoma County Historical Society (WSCHS) as archivists, docents, and historians. Their backgrounds are diverse, but they share a strong interest in preserving local history.

It's not only a history of the apple industry but of community support for the gravenstein.

Gravenstein Recipes

2011-08-18T16:12:00.000-07:00

The Press Democrat's MicheleAnna Jordan shares her favorite gravenstein recipes and asks her readers for theirs

by MicheleAnna.Jordan
which you can read here, I talk about Sebastopol’s signature fruit, the Gravenstein Apple. In that column, which includes recipes for Spicy Apple Chowder with Bacon and Spicy Wine Country Applesauce, I promise to post links to some of my favorite dishes from the Seasonal Pantry archives and so, here they are. If you have a minute, please share your favorite ways to enjoy Gravensteins in the comments section.

What I sensed in that column, written ten days ago, has unfolded exactly as I suspected it would. Fall has arrived early this year and its evocative scent is every where now.

Quail & Bacon with Apple Cider Sauce

Chicken Thighs with Apple Cider Sauce

Boudin Noir with Apple & Potatoes

A thin-crusted apple tart is probably my favorite way to enjoy Gravenstein apples.

Thin-Crusted Apple Tart

Gravenstein Cole Slaw

Gravenstein Apple & Peach Compote with Raisins & Pine Nuts and with Bellwether Crescenza

link to the recipes

Who is the best pie baker you know?

2011-08-18T10:56:00.000-07:00

Hmmmmmmmmmm apple pie
Who is the best pie baker you know?
Maybe you know a great baker who is a little shy or maybe it's you!
Enter the Santa Rosa Market's Gravenstein Pie contest Saturday August 20th.

Bring your best effort to the information booth and win bragging rights and market
bucks.

Saturday August 20th Celebrate the Gravenstein Apple

2011-08-16T12:01:00.000-07:00

If you missed the Gravenstein Apple Fair last weekend, come to the market this Saturday.

This annual event at the market is always lots of fun. There is games for kids and tasting for adults. The gravenstein is grown a just a few spots around the country and Sonoma County is one of them.

The Fruit Guy, David Karp writes about the problems and value of the gravenstein. He features Walker Ranch and other Sonoma County apple growers and processors.

By David Karp Special to the Los Angeles Times
Reporting from Sebastopol, Calif.—
With thick, hollow trunks and lichen-draped limbs propped up on crutches, the century-old Gravenstein trees at Walker Apples look less like a working orchard than an arboreal infirmary, or the rear guard of a retreating army. The 20 square miles of Gravensteins that once covered the local hills are now reduced to one, and the remaining trees also would have succumbed to chain saws were it not for the matchless flavor of their fruits and the determination of a small band of farmers and preservationists."

Read more

Parsons Homegrown - see you in January!

2011-08-16T10:58:00.000-07:00

The season for the Parsons Homegrown tomato is over.
But they will be back in January - just about the time everyone starts to dream about a really tasty fresh tomato.

This is the time of year when Parsons Homegrown contributes their crop of fresh tomatoes to a several agencies serving the hungry and homeless. And to a friend who cans tomatoes for the same places.

Pick a peck of different peppers when you shop at the market

2011-08-12T10:50:00.000-07:00

From sweet to hot, peppers are coming to the market.
Learn some pepper facts -How Stuff Works Good for you!

Right now there are many varieties of peppers in the market including heirloom varieties --find the perfect pepper for every dish.

Did you know "Beyond the heat of jalapeno peppers and serrano peppers, the chilies have their own distinctive flavors. Serrano peppers have a light, grassy flavor. The taste of serrano peppers is often described as citrusy. Jalapeno peppers are a more multipurpose pepper with fruity overtones." read more

All Recipes had two excellent sections for people wanting to learn more about peppers
Recipes

Learning to choose a chile pepper

Saturday 8/13 SAVOR Saturday

2011-08-11T11:50:00.000-07:00

Sonoma Alliance for Veggie Outreach Revolution is at the market the second Saturday of every month.

There are activities for children and information, recipes and fun for everyone.

Last SAVOR Saturday the market had a record day for new shoppers to the market and a record sales resulting from the CALFRESH (food stamp program)

Shopping at the farmers market is one of the easiest and best ways to help the economy.

The Federal version is SNAP.
The SNAP brings Federal dollars into communities in the form of benefits which are redeemed by SNAP participants at local stores. These benefits ripple throughout the economies of the community.
For example: Every $5 in new SNAP benefits generates $9.00 in total community spending.
2.Every additional dollar’s worth of SNAP benefits generates 17 to 47 cents of new spending on food.
3 On average, $1 billion of retail food demand by SNAP recipients generates close to 3,000 farm jobs.

CalFresh act as an economic stimulus. Although the average monthly benefit in Sonoma County is $280, a total of $3.5 million in CalFresh benefits goes to county households each month. It’s estimated that every CalFresh dollar used in the county generates $1.37 in related spending.
“CalFresh benefits are almost always spent locally, and stay in the community,” said Marion Deeds, director of the county Human Services Department’s Economic Development Division “Our local farmers and farmers’ markets get the benefit of these dollars, and low-income families have a chance to purchase fruits and vegetables so fresh they might have been picked from the farm that morning. Everybody wins.”

Only 67 percent1 of those eligible for SNAP benefits participated. The most common reason eligible people do not participate is because they do not realize they may be eligible. You or someone you know may be missing out on this important benefit
learn more about the CalFresh Program in Sonoma County here

Even a small increase in SNAP participation can have a substantial impact. If the national participation rate rose five percentage points, 2.1 million more low-income people would have an additional $973 million in benefits per year to use to purchase healthy food and $1.8 billion total in new economic activity would be generated Nationwide.

Thursday Market Chef Demonstration

2011-08-10T19:52:00.000-07:00

pictured Chef Eichhold trying all the great varieties of olive oil from the Olive Press - picking the perfect one for her chef's demonstation.

During the next few months running WIC is sponsoring a farmers market next to the Social Security office in Santa Rosa.

The market is open to everyone.

HWY 101-EXIT STEELE LANE WEST-TURN LEFT ON RANGE AVE
The Social Security Office is on the the right
and the market is next to it. (Across from whole Foods)

This week Chef Elizabeth Eichhold demonstrates a summer pasta salad.
Garden Pasta Salad

vinaigrette herb dressing:
1/2 cup fresh herbs plus 1 - 2 T chopped, your choice (basil, arugula,cilantro,parsley,tarragon,dill-any combination or single herb totaling 1/2 cup and 1 - 2 T for garnish )
1/2 cup olive oil
2 T vinegar (apple cider or white)
1 t. Dijon mustard (Dijon or stone ground)
1/2 t. salt
1/4 t. black pepper
1 garlic clove finely chopped

1 lb. pasta ( either fusilli, penne, farfalle, tri-color spiral etc.)
2 T olive oil
1 garlic clove
pinch salt & pepper

1 red, green or yellow pepper
1 or 2 ears corn
1 stalk celery
1 zucchini
2 tomatoes or 1 pint cherry tomatoes
1 cucumber
1 small red onion

optional: 2 T. parmesan cheese or crumbled feta cheese
6- 8 black or green pitted olives

Cook pasta according to package directions, strain & run under cold water until cooled. Put in a large bowl & toss with 2 T olive oil & a pinch of salt & pepper & 1 finely chopped garlic clove.

Make dressing : either whisk everything until it emulsifies or put in a blender for a minute.

Cut vegetable about the same size approximately 1 inch to 1.5 inch cubes, cut corn off ears. Add vegetables to pasta with dressing. toss well. serve with 1- 2 T reserved herbs sprinkled on top
you may also sprinkle some cheese and add olives on top with herbs.

You can choose any variety of vegetables & herbs to suit your taste. For example, Feta cheese and olives go well with dill. Omit the corn and use both cherry and heirloom tomatoes with basil is another option.

Serves 6-8 for dinner or 10- 12 as a side dish

Bellwether selected Rancher of Year by the Sonoma County Fair

2011-08-09T15:28:00.000-07:00

in the news...

The family’s hard work and dedication to the craft of cheese-making over the years has paid off in the form of numerous awards, including a special, recent recognition. The Callahan family and Bellwether Farms has been selected as the North Bay Rancher of the Year by the Sonoma County Fair. The family will be recognized at an awards ceremony on Farmers Day at the fair on Aug. 7.

“It was kind of surprising,” said Callahan of the award. “We came to Sonoma County with no agriculture experience and as outsiders in terms of the already established agriculture in this area. It’s really neat that people are noticing what we’re doing.”

Bellwether Farms produces a variety of sheep and cow’s milk cheeses, including ricotta, créme fraiche and fromage blanc, along with original cheeses such as San Andreas, Pepato, Carmody and Crescenza, which are modeled after Italian-style cheeses. They also have a line of sheep’s milk yogurts.

Dacheva Son's Cheese Company

2011-08-09T14:45:00.000-07:00

There's a new cheese in town --Dacheva Son's Cheese Company.
One of Bellwether's cheesemakers at Bellwether is making is his own line of cheeses -- meet him on Saturday at the Bellwether Booth or meet his wife on Wednesday at the Neufeld Farms booth - she has both Bellwether ad Dacheva Cheeses (You can get good cheese at the Wednesday market)

The cheeses, made with Jersey milk, include a delicious mozzarella and the semi-hard Mexican-style Chihuahua, made with raw milk, which has a pleasingly nutty flavor.

Not that hot...bad for peaches ..great for basil

2011-08-09T10:10:00.000-07:00

It's been about 10 degrees cooler than normal. So there aren't as many peaches and plums but there are lots of potatoes, apples and basil...and all the other things that normally suffer when it gets too hot.

If you didn't plant basil yourself -ask your favorite vendor about a deal for a big bunch of basil.

Recipes for peach basil sauce

Salmon with a peach-basil sauce...sounds so good.

Carson's Wild caught salmon is at the market Saturdays and Santa Rosa Seafood Wednesday and Saturday

Parking is still free during the County Fair -Saturday Market closes at Noon

2011-08-05T16:14:00.000-07:00

Parking is still free while you are shopping at the market. During the Fair the Saturday market closes at noon. Cars remaining in the lot after noon will be charged for parking

The Sonoma County Fair runs through August 14.

Does an apple a day keep the doctor away?

2011-08-04T11:30:00.001-07:00

There is a lot of evidence it is true.

From Nine Reasons Apples Keep The Doctor Away

Or for a more balanced approach read this

"On average, Americans consume around 20 pounds of apples a year, which comes to around 1 apple a week. Unfortunately, while an apple a week is better than nothing, it is nowhere close to being able to extract all the advantages apples have to offer. Eating apples is part of balanced and healthy diet than will increase your longevity, so why limit yourself to only 1 per week?"

There are an amazing number of apple varieties available to Sonoma County apple eaters.

The first of this year's crops are starting to come in. Individual vendors often have apples you will not see any place else. Find the apple that is the perfect ingredient for you.

Walker Ranch will be back this Saturday with the first of their 25 apple varieties.

Missing Crescent Moon?

2011-08-04T10:50:00.000-07:00

Lots of folks have been wondering about Jill and Crescent Moon Farm ...

in her own words...
"I've landed on a farm, by the way! I'm at 3-level farm in Phippsburg (Maine). Karma brought me here, I believe, for many reasons. Christopher, the owner and farmer, is great. He is a follower of Rudolph Steiner and Anthroposophy (i'd never heard of it) and he farms biodynamically. Am learning a lot! He farms year-round here - follows a lot of Elliot Coleman's work. And he's got goats. I love the goats. Am just getting to know them a bit better now, and have milked 2 of the 6 so far. Have made 2 batches of cheese - he only makes an aged cheddar, but his girlfriend and I are determined to figure out how to make chevre. I desperately miss Javier's soft cheese (from Sebastopol Farm Market), and you can tell him I said so. And so many others. Give my best to everyone.

Jill"

The BLT and The Dream Catcher Ranch

2011-08-02T14:29:00.000-07:00

Lately there has been a lot of talk about the tomato, great bacon is also important.

While you are picking up tomatoes at the Wednesday market, you get wonderful bacon from Dreamcatcher Ranch
Dreamcatcher Ranch has been cooking up lunch at the market recently. It's a tasty chance to try some of their products.

Dreamcatcher has a farm share program - ask about the different options.

Cotati's Park Avenue Catering Co shops at the market

2011-08-01T06:40:00.000-07:00

Steven Taub, Kitchen Manager for Park Avenue Catering Company pictured here buying peaches from Neufeld and garlic at Bernier Farms

Park Avenue Catering is the first Green Certified Caterer in Napa and Sonoma Counties, they have been "committed to the community from earth to table since 1989."

Thank you Park Avenue Catering for shopping at the market and with many of the vendors through-out the week.