We moved in case you didn’t know and to celebrate our beautiful new location and thank our loyal customers and many new ones – we are having a party!
Sonoma County is home to great eating and we gathered some of the best chefs to showcase what is in the market now.
Here’s what Chef Elizabeth Eichhold said about her plans , ” I’m making zucchini & cauliflower (with Armstrong Valley Farm’s too cool orange cheddar cauliflower) fritters with 2 sauces. One is a garlic & blood orange (or basil or sweet lime) aioli and the other is a roasted red pepper & basil (or blood orange or chili)sauce. I’ll have to experiment with the sauces so they may not be exactly as I just described . I’ll see what happens during the research & development phase.” Don’t you wish you could be a taster in her kitchen.
Chef John Lyle of Hardcore Farm to Face and the popular Chosen Spot Dinners now at the Luther Burbank House Gardens looked around at all the summer fruit at it’s peak and said, “Santa Rosa Plum popsicles!” Shopping at DeSantis Farm picking out the best fruit with Angela.
Chef Tom Schmidt of John Ash was appointed executive chef at . in July of 2008, Tom brings a wealth of knowledge and creativity to Sonoma County’s wine country. ” a perfect environment of abundance in the garden setting of Sonoma County,” said Schmidt. “Cooking without borders for the exquisite pleasure of soul-satisfying food, that’s what I do.” He chose peaches and nectarines for a fruit soup.
Chef Elizabeth Eichhold’s Fritters
Vegetable herb fritters with lemon aioli
1 large egg yolk or 2 yolks at room temperature
1 tsp. Dijon mustard
1/2 tsp. salt & 1/4 tsp. pepper
3 tsp. lemon juice
grated zest of 1 lemon
4-6 cloves garlic finely chopped
3/4 cup peanut or mild olive oil
1/4 cup chopped lemon verbena or parsley sprinkled on top (optional)
Place egg, mustard, garlic , salt & pepper in food processor bowl or blender . Turn on to blend then add the olive oil in a thin steady stream until all is incorporated. Add the lemon juice then check the consistency. If it’s too thick, add a bit more lemon juice. If too thin, add more oil. taste for seasoning. Sprinkle with lemon verbena then cover & refrigerate until the fritters are cooked.
Some additions to the aioli would be 1 roasted red pepper, blood orange or lime juice in place of the lemon juice, herbs such as dill, tarragon, cilantro, parsley, basil, chives, grated horseradish or wasabi, a seeded jalapeno or Anaheim chile or 1 tsp. chile powder or paste.
2 lbs. vegetables
2 eggs beaten
1/4 cup chopped red onion
2 chopped garlic cloves
1/2 cup chopped fresh herbs
1 cup bread crumbs or panko
salt & pepper to taste
olive oil for frying
If you’re using zucchini, coarsely grate then sprinkle with salt & put in a colander to drain for 1/2 hour. Rinse out the salt then press out the excess water & place in a clean dish towel. Wring out the remaining liquid. If you’re using other vegetables, cut into very small pieces.
Place in a bowl with the next 6 ingredients & stir well. Taste for seasonings by cooking one tsp of batter, add more salt if needed.
Put enough olive oil in a frying pan to coat the bottom. When it’s hot, drop in the batter using about 1/3 cup for each. Cook on medium heat until golden brown, about 3 minutes, then turn over and cook the other side. serve hot with a dollop of aioli.
Some vegetable suggestions would be cauliflower or broccoli flowerets, thinly shredded kale or greens, kids love shredded carrots and raisins, potatoes grated with the liquid pressed out in place of the bread crumbs, grilled corn- cut off the cob with salsa or guacamole in place of the aioli, adding herbs such as arugula, dill, mint, or basil to zucchini.