Jul

18

2011

Chef’s Rene Jakushak 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 Executive Chef, Rene Jakushak. It is a tribute to the freshest and highest quality ingredients Sonoma County has to offer.

Chilled Poached Wild Salmon
Chilled Poached Wild Mirin Salmon on a “New Family Farm” Organic Spinach Salad in a White Balsamic Vinaigrette with Vine Ripened Tomatoes and a “Costeaux Bakery” Focaccia Crostini


Local Braised Rabbit Pappardelle
Local Rabbit Braised with “Bohemian Farms” White Trumpet Mushrooms and “The Patch Farms” Romano Beans in a Buena Vista Pinot Nior Sauce over Homemade Pappardelle Pasta with a Herb Breadstick

Organic Blueberry Crisp
“Sebastopol Berry Farm” Organic Blueberry Crisp with a Spiced Streusel Topping and Organic Vanilla Ice Cream

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Jul

15

2011

Cool as a Ccucumber

There are at least three kinds of cucumbers at the market now. Redwood Empire Farm has Tasty Jade, Diva, and Armenian, all of which are equally tasty. They also have just dug Yukon Gold potatoes (like buttah!), summer squash, zucchini, rainbow chard, red russian kale, arugula, fennel, torpedo onions, genovese basil. The Patch has green beans, walla walla’s and Triple T has wonderful greens and tomatoes. A few vendors are going to have the first local tomatoes.

All Recipes has 580 recipes for cucumbers

And these are B’s cucumber pages. Including recipes for cucumber-lemonade and fried cucumbers.

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Jul

12

2011

Sat July 16 Fruit Trees for Sale

Do you know that the California Rare Fruit Growers are coming to market this Saturday, July 16?

They sell fruit trees,although they have a few other rare things

Market Manager Paula Downing described them this way. They are a collection of really interesting, eclectic, quirky and dedicated fruit tree propagators. They love to save Gravenstein apple stock, for example. They also love to try new things so you can often find trees that you cannot find anywhere else.”

They come to market one time per season and Saturday July 16th is it.

Learn more about the Redwood Empire Chapter of the California Rare Fruit Growers at their website.

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Jul

11

2011

Chef Rene Jakushak’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.

Carmody Cheese Tartlet
“Bellwether Farms” Carmody Cheese Tartlet with Roasted “Hen of the Woods” Mushrooms, Balsamic Vinegar Reduction and Local Frisee

Stuffed Local Pan Seared Quail
Local Quail Stuffed with “Wild Rose Ranch” Swiss Chard, Smoked Lardon, and Toasted Almonds in a Natural Jus with Crushed “Redwood Empire Farms” Wax Beans

“De Santis Farms” Black Mission Figs
“De Santis Farms” Black Mission Figs Three Ways;
Honey Grilled, Petite Fig Crème Brule, & Homemade Fig Jam on Homemade Pound cake

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Jul

11

2011

The Thursday Morning Market

The Livewell Blog from the Press Democrat is helping spread the word about the new Thursday morning market

A mini farmers market debuted Thursday near Coddingtown Mall, giving residents in northwest Santa Rosa a convenient option for summer produce shopping. The market is in the Range Road parking lot of the county’s WIC office, across from JCPenney’s and just south of the Social Security office.

The market runs from 8:30 a.m. to noon Thursdays for the next three months. Several farmers are selling a variety of fruits and vegetables, and additional farmers may join in the coming month.

The market is open to everyone, but it’s especially convenient for clients of the county’s Women-Infants-Children program.

WIC helps helps mothers of young children shop for healthy food by providing financial assistance and tips on nutrition and active living. WIC clients also receive monthly coupons for $20 worth of farmers market produce. By bringing the farmers to the WIC parking lot, market organizers hope families will be more likely to use the produce coupons.

For more information on WIC, visit sonoma-county.org/health/wic or call 707-565-6590.

For more information about the market, visit santarosafarmersmarket.blogspot.com.

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Jul

08

2011

What’s In and New at the Market




Nopales – try them! Hector has them almost every week. Here’s what to do

Fresh, Walla Walla onions – these sweet treats provide lots of fun opportunities in the kitchen here’s some good ideas for using fresh swwet onion from All Recipes.

A just picked carrot has the most wonderful flavor. Carrots are returning to the market after the late rains. This is a great collection of recipes.

Beets, turnips, kohlrabi, and finally green beans – both romano and string beans.
Romanesco broccoli adds lively taste and color to salads and sides.

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Come for breakfast and stay for lunch. A great place for lunch is Mammy’s Yammy!
Great Mediterranean cooking – and she does her shopping at the market.

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Jul

07

2011

Nocino

Another reason to shop at the Santa Rosa Farmers Market is the unusual seasonal item. DeSantis Bella Fruita at the Wed and Sat markets always has something cool to try. Right now they have green walnuts – it’s the time to try making nocino – a liquor made from green walnut.

Chowhound has a good discussion of Nocino –you can do it!

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Jul

06

2011

Mini Market

Starting tomorrow and running for the next three months, WIC is sponsoring a farmers market next to the Social Security office in Santa Rosa.

The market is open to everyone.

Address and Directions

1450 Guerneville Road

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.

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Jul

06

2011

Kohlrabi

{pictured kohlrabi from Tom Noble’s Armstrong Valley Farm, Guerneville.)
It looks like sputnik but it’s good to eat.

Eat this strange vegetable raw and cooked
By Emily Horton (read more)

I’ve always had a soft spot for funny-looking vegetables, whether mutated (forked carrots, bell peppers with piggyback twins) or quirky by default (gnarly celery root). So, naturally, I was smitten with kohlrabi from the start.

Its exotic looks can be intimidating, to be sure. A member of the cabbage family, kohlrabi is prized for its bulbous stalk, which swells to peculiar proportions above ground, sprouting unwieldy, collard-like greens.

MicheleAnna Jordan is a fan as well.
“Kohlrabi, while not exactly maligned, is overlooked. I looked through a couple of dozen popular vegetable cookbooks by well-known authors and was surprised at how few even mention it. Those that do, for the most part, do so dismissively. “Use as you would use turnips,” they write and leave it at that.

This is neither fair nor helpful. Kohlrabi is delicious in its own right, and I find there is little overlap in the sort of preparations that flatter it and flatter turnips.

Kohlrabi is also quite healthy. It contains a good array of vitamins, significant amounts of calcium, phosphorus and magnesium, plenty of trace minerals and a good amount of fiber. There are just 36 calories in a cup of raw kohlrabi, which also includes two gram of protein. (read more for recipes)

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