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.

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Nov

30

2011

Seasonal Eating


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

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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

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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

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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.

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Nov

21

2011

Go local! Give A Markt Gift Certificate

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.

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Nov

18

2011

Let’s Talk Turkey

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

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Nov

17

2011

Cook’s Spices Just Right


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

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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

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Nov

11

2011

It’s EZ to Shop and Eat Locally –

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.

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