Jun

28

2011

Wednesday Market – small but mighty

The Dream Catcher Ranch, located in Orland, comes to the Wednesday market with their delicious grass-fed meats, including lamb, goat, pork, beef and bison. Bones are not yet among the ranch’s offerings, but if you ask you might be able to arrange to purchase some. Kimberly Nicholes, who farms with her husband Richard, adds to the charm of the market with her spinning wheel, on which she spins her ranch wool from her Navajo Churro sheep into yard. She also sells wool.” From Micheleanna Jordan’s Press Democrat Column... read more about the wonderful Wednesday morning market.

Dreamcatcher offers a farm share program -ask about the different packages.

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Jun

27

2011

Perfect Potato Salad for July 4th


The cool wet spring has meant a lot of good things and delays in some of our 4th of July favorites but just in time for the 4th new potatoes are in at the Patch and other vendors.

Here are three recipes using roasted new potatoes. They can be made in advance, served on the spot, chilled, hot or room temperature…very versatile

Potato Salad with tuna complete recipe
1. Place potatoes in a 13x9x2-inch pan. Combine the 3 tablespoons oil, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over potatoes; toss gently to coat. Roast, uncovered, in a 450 degrees F oven for 35 to 40 minutes or until tender and brown on the edges, stirring every 10 minutes. Cool slightly.
2. Meanwhile, for herb vinaigrette, combine the 1/3 cup olive oil, white wine vinegar, thyme or basil, sugar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well.
3. Combine tuna, olives, sweet pepper, and tomatoes in a large bowl or container. Add potatoes. Toss with herb vinaigrette. Cover and chill at least 2 hours or up to 24 hours. For potluck or picnic, transport in an insulated cooler with ice packs. Makes 8 side-dish servings.
Make-Ahead Tip: Prepare dressing up to 2 weeks ahead; cover and store in refrigerator. Shake well before using.

EZ new potatoes with sage

Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

Roasted New Potato Salad with Bacon
“It’s probably no coincidence that I rant and rave about salad that uses both a half-pound of bacon and the rendered fat it leaves behind to coat sweet onions before they’re grilled. That along with grill-crisped potatoes, spring onions, thyme, parsley, and a sherry vinaigrette come together into a salad the rocks a medley of flavors in every bite. Tangy, meaty, fresh, crunchy, creamy—it’s a far cry from the standard potato salad and one that can proudly take the plate next to smoked meats.
Adapted from Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
Ingredients
• For the potatoes:
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 lbs new potatoes, washed and cut in half
• 1/2 lb thick cut bacon, cut into 1/4″ dice
• 3 medium Vidalia onions, cut crosswise into 1/2″ slices and skewered
• Kosher salt
• Freshly ground black pepper
• 6 green onions (white part only), thinly sliced crosswise
• 3 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped thyme

• For the dressing:
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 3 tablespoons chicken broth
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Procedures
1.
Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate.
2.
Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional 10-15 minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool.
3.
Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat.
4.
Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes.
5.
In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.

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Jun

26

2011

June 25 Chef’s Shopping Bag

Chef’s Farmer’s Market Specials

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

Roasted Little Neck Clams Persille
Local Little Neck Clams Roasted in a Golden Garlic Fresh Herb Bread Crumb Crust

Pan Seared Jumbo Diver Scallops
Local Diver Scallops with Sweet Potato and “Bohemian Well Being Farms” Shitake Mushroom Hash and “Redwood Hill Farms” Golden Beets with “First Light Farms” Pea Sprout Salad in a Raspberry Vinaigrette

“Schletewitz Family Farms” Peach Tartlet
Served with “Spring Hill Dairy” Vanilla Bean Quark and organic Vanilla Ice Cream

Wine Country Hilton Nectar Restaurant

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Jun

24

2011

The Saturday market is open until 1 pm




The Saturday market is open until 1 pm and it’s good thing, you’ll need all that time to see everything that’s here. It’s summer and the squash-a-palooza is on. Beautiful turnips and beets in all sizes, greens and piles of fresh herbs, strawberries, blueberries, blackberries, raspberries -all the berries are here now.
The first tomatoes, cucumbers, onion, and green beans – come early these will go fast.

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Jun

22

2011

It’s BLT Time


It’s the second day of summer and thoughts naturally turn to the bacon, lettuce and tomato sandwich. You can pick up the perfect ingredients at the Wednesday market.
Full Circle Bakery has a number of breads that will work including the traditional sour dough. Dreamcatcher Ranch has bacon,bacon,bacon and they also have Canadian bacon for those looking for an upscale BLT experience. And the tomato? Of course in Sonoma County we have the greatest year-round tomato, the Parsons Tomato but if you are looking for that unique summer time taste, The Rhodes Family Farm is at the Wednesday market with a range of tomatoes -early girls and some heirlooms to name a few. If you are into lilyguilding — The Patch is back and they have sweet onions and a nice slice of avocado from DeSantis wouldn’t be wrong either. If you really get into the perfect sandwich make your own mayo with oilve oil from the Olive Press.

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Jun

20

2011

Chef’s Rene Jakushak Shopping Bag

The Nectar Restaurant has a special farm to table menu every Saturday.
Chef’s Farmer’s Market Specials Nectar Restaurant Santa Rosa Hilton 6/18


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.

Local Dungeness Crab Tian
Triple “T” Ranch Field Greens, Fresh Avocado, Pickled “The Patch Farms Zucchini Ribbon in Meyer Lemon Vinaigrette with Local Micro Greens

Grilled Domestic Rack of Lamb
Spring Hill Dry Jack and Sweet Potato Gratin
and Redwood Empire Farms Broccoli Romanesque


Honey Grilled Neufeld Farms Peaches

Homemade Pound Cake with Mascarpone, Hectors Honeycomb and Mint

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Jun

17

2011

No smoking No Dogs

We know you have the cutest most well behaved dog but Health Department Rules
No Dogs with the exception of clearly identified service dogs.

No smoking!

If you must talk on your cell phone – please do it as quietly as possible and please don’t be a distracted walker!

The market always wants to hear your suggestions for improving things.
email us at Santarosafarmersmarket@gmail.com or drop by the information
booth.

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Jun

16

2011

Dominique’s Apple Pie


The recipe is as easy as apple pie —
When Dominique made this pie with Gravensteins – she sold 20 in one hour.

Ingredients
filling: 5 apples, peeled, cored and sliced
1 cup sugar
1/3 cup flour
cinnamon to taste (1tsp to 1Tblsp)
pinch of salt
2 tsp lemon juice
butter

Crust for a 9″ double crust pie
2/1/2 cups flour
3/4 cup butter
pinch of sale
approximately 3 oz ice cold water
very cold hands

For the Curst:
Mix salt and flour together
cut butter into the flour mixture until it resembles crumbs
Sprinkle the ice water on the dough and mix until it forms a ball
Let the dough rest in the refrigerator for at least ten minutes
On a clean, floured surface roll our two identical crust to fit your pie plate

Line the pie plate with one crust.

In a separate bowl mix all the filling ingredients together and place in pie plate
Dot with butter
cover with the top crust
crimp edges
poke steam holes in the top
Preheat the oven to 425 degrees
Bake for ten minutes are 425 and then the heat to 370 for 35-45 minutes or until juices bubble out of the crust

It’s a good idea to put a cookie sheet under the pie while baking. It helps prevent spills in the oven

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