Saturday March 1 Vendor List
Rain or Shine
It’s the first of March and Spring is just around the corner.
Music is New Skye and Chicory Almond

Market Meal Deal Menu   Roasted Shoulder of lamb

The Green Grocer will be talking about fermentation – two workshops 11 am and noon. Fermented foods are easy – patience and learning a few easy steps.

Asparagus and green garlic are in season. It’s not too early for some vegetable starts and some spring blooms. Nature’s Spirits and a big welcome back to La Vida Buena have some great veggie, herbs and flower starts.

Canvas Ranch winter squash is on sale for fifty cents a pound. A great deal.

This week is Mardi Gras and Dominique has King Cake.

Music today is New Skye and Chicory Almond

Vendors:

Produce:
Armstrong Valley Farm
Bernier Farms
Bohemian Wellbeing
Canvas Ranch
Farm Sinclair
First Light Farm
Foggy River Farm
Hectors Honey
Laguna Farm
Middleton Farm
Min-Hee Hills Garden
Offerings of the Land
Parsons HomeGrown
Singing Frogs Farm

Meats and Fish:
Franco’s One World Sausage
Freshway Fish
John Ford Ranch
Karlona’s Farms
Owen Family Farm
Oz Family Farm
Pepper Ranch
Salmon Creek Ranch
The Black Sheep Farm
Williams Ranch

Fruits & Nuts:
EGB Farm
Fruit Factory
Williamson Farms

Dairy & Eggs:
Armstrong Valley Farm
Bellwether Farm
Hector’s Honey
McClelland’s Dairy
Penny Royal Farm
Pepper Ranch
Salmon Creek Ranch
Straus Family Creamery
Two Rock Valley Cheese
Weirauch Farm & Creamery

Baked Goods:
Cookie…take a bite!
Costeaux French Bakery
Dominique’s Sweets
Full Circle Bakery
Raymond’s Bakery

Beverages:
A Taste of Tea
Gaga Café
Navarro Vineyards
Pure Puer Tea
Run Around Brew

Olive Oils, Vinegars & Jams:
Hue de Laroque
Leon Day Condiments
Stonehouse Olive Oil
Waterhorse Ridge

Sweet Treats:
Cookie…take a bite!
Dominique’s Sweets
Gandolph’s Fine Chocolates
Grizzly Bear Sweets
Straus Family Creamery

Specialty Items:
Home Maid Ravioli
The Philosopher’s Stoneground

Prepared Foods:
Guerilla Foods
Green Grocer
Lata’s Indian Cuisine
Mi Fiesta Catering
Starting from Scratch

Flowers:
Daffodils, Dahlias, Lilies Oh My!
Neve Roses II
X-oticals

Made with Wood:
California Coops
DH Woodworking
Sonoma Garden Designs

Nursery Stock:
La Vida Buena Nursery
Natures Spirit Gardens

Jewelry:
Moonshadows
Willow Designs

Wearables:
Damselfly Designs
Created by Vanae

Collectibles & Candles:
Beach House Candles
Earth Temple

Services:
Edgeworks Sharpening Services

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Feb

27

2014

March 1st Market Meal Deal

Meal Deal for Saturday March 1

This week’s Meal Deal is perfect for the weather. What could be better than a fragrant lamb roast. Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market. Named vendors have discounted their prices for this week’s meal deal.

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total 19.50

Rosemary sprigs If you don’t have at least a small pot – get one from Nature’s Spirits. In the mean time Dennis at Franco’s One World Sausages will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.

Meal Deal for Saturday March 1

This week's Meal Deal is perfect for the weather.   What could be better than a fragrant lamb roast.  Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market.  Named vendors have discounted their prices for this week's meal deal.  

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total                                                           19.50

Rosemary sprigs  If you don't have at least a small pot - get one from Nature's Spirits.  In the mean time Dennis at @[245075998866237:274:Franco's One World Sausages] will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.
 
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The Wednesday market
This week’s market offers wonderful choices for fruit and vegetables.including great tasting tomatoes grown less then 3 miles from Luther Burbank Center for the Arts

There are a few vendors who only come on Wednesday and you are missing out if you don’t come and meet them. You are missing agreat blue cheese and wine.

Wednesday Only Vendors *

Hector’s Honey dried garlic, onions, winter squash, tomatillos and of course honey

Farm Sinclair Lettuces, radishes and a variety of Asian greens usually picked the morning of the market,

Parsons’ Homegrown Yellow, red and red cherry tomatoes. Really tasty, grown locally

Armstrong Valley Farm Eggs, beets, carrots, greens. His carrots are legendary

Penny Royal Farm Wonderful cheeses – award winning cheeses
The blue is amazing.*

Navarro Vineyards Wine and juices made from wine grapes. The pinot noir is a favorite with children and adults.*

The Fruit Factory Citrus and yams this time of year. Great prices on bulk purchases

Ridgeview Farm Lettuces, radishes and other spring vegetables. Not only are they tasty but they are beautiful *

Dream Catcher Ranch Locally raised meat. Ask about their meat CSA*

The Green Grocer Great farm to table fare. Served on china. Treat yourself to some great Sonoma County eating They cook straight from the market

Edgework’s Sharpening Services Get a spring tune-up for your garden tools. Don’t forget to sign up for Art’s email reminder service

Franco’s One World Sausages – Simply the best sausages. Ask Dennis to recommend the perfect one for you. When it’s raining the next day, wouldn’t be great to have a nice plate of sausage and potatoes and whatever vegetable you prefer. Everything you need is at the Wednesday market.

Gaga Cafe You can’t take Gary’s smile home with you but you can get the same great coffee –take home a bag of beans!

Full Circle Bakery Wonderful breads good variety from sandwich to specialty bread. The perfect bread for your mid-winter BLT
everything you need for a great BLT is at the Wednesday market.

Honeymoon Ice Cream Seasonal flavors, locally produced from local organic milk. Package in returnable jars. Ice Cream sandwiches. Wednesday only. You have got to come and taste.

The Taste of Tea Come and as see what they are sampling. Ask about the tea and food pairings.

Mi Fiesta Catering Co. Whether it’s a party for one or more. Mi Fiesta is one stop shopping. Their tortillas make great wraps for any kind of filling.

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Vendor List for Saturday February 22nd Happy real Birthday George Washington

Saturday is going to be a beautiful day is Sonoma County.
The market is located at the gateway to wine country. Put your cooler in your car and visit some of the nearby wineries.

Old World Winery is the closest their tasting room on River Road is conveniently located and a hidden gem of the Russian River Valley. They are open Thursday through Monday from 11-4. Please call us at 707-490-6696 if you would like to visit outside of these hours. 850 River Rd ,Fulton, Ca

Music tomorrow: Ron Dubin on the South Pad and Carson on the North Pad   That is the Carson from Carson’s Catch.

Carson and friend playing at the Wonderful Wednesday market

Carson and friend playing at the Wonderful Wednesday market

The Meal Deal for 2/22 is  beef tacos made with Sonoma raised angus beef from Salmon Creek Ranch.   Other vendors offering discounts on ingredients:  Mi Fiesta  flour or corn tortillas,  Parson Homegrown Tomatoes, Leon Day’s Lava Sauce, salad greens from Min Hee Hill Garden or Offerings of The Land and onions from Hector’s Honey.
Produce:
Armstrong Valley Farm
Bernier Farms
Canvas Ranch
First Light Farm
Foggy River Farm
Hectors Honey
Laguna Farm
Middleton Farm
Min-Hee Hills Garden
Offerings of the Land
Parsons HomeGrown
Singing Frogs Farm
 
Meats and Fish:
Franco’s One World Sausage
Freshway Fish
Karlona’s Farms
Owen Family Farm
Pepper Ranch
Salmon Creek Ranch
The Black Sheep Farm
Williams Ranch
 
Sweet Treats:
Crumb Hither Bakery
Dominique’s Sweets
Gandolph’s Fine Chocolates
Grizzly Bear Sweets
 
Fruits & Nuts:
EGB Farm
Fruit Factory
Williamson Farms
 
Dairy & Eggs:
Armstrong Valley Farm
Bellwether Farm
Hector’s Honey
Penny Royal Farm
Pepper Ranch
Salmon Creek Ranch
Straus Family Creamery
Two Rock Valley Cheese
Weirauch Farm & Creamery
 
Baked Goods:
Crumb Hither Bakery
Costeaux French Bakery
Dominique’s Sweets
Full Circle Bakery
Raymond’s Bakery
 
Beverages:
A Taste of Tea
Gaga Café
Navarro Vineyards
Pure Puer Tea
Run Around Brew
 
Olive Oils, Vinegars & Jams:
Bruno’s Italian Red Wine Vinegar
Hue de Laroque
Leon Day Condiments
Stonehouse Olive Oil
Waterhorse Ridge
Specialty Items:
Home Maid Ravioli
Not yer Mommas Granola
The Philosopher’s Stoneground
 
Prepared Foods:
Guerilla Foods
Green Grocer
Lata’s Indian Cuisine
Mi Fiesta Catering
Chef Henderson Catering
Starting from Scratch
 
Plants and Flowers:
Daffodils, Dahlias, Lilies Oh My!
La Vida Buena Nursery
Neve Roses II
X-oticals
Made with Wood:
by the Elvin Moon
California Coops
Sonoma Garden Designs
Soaps & Lotions:
Hilltop Honey
The Garden Wild
Jewelry:
John Rizzi Glassworks
Kirstin’s Krafts
Willow Designs
Wearables:
Cathy Wayne
Silk Winds
Threads of Time
Varda Rose
Victoria Kemp
Collectibles & Candles:
Architectural Ceramic Designs
Beach House Candles
Sia Baskets
Services:
Edgework’s Sharpening Services
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Noney Moon ice cream at the Wednesday market in reusable containes

Honey Moon ice cream at the Wednesday market
in reusable containers

Wednesday February 19th Vendors List

Wednesday only vendors Navarro Vineyard, Penny Royal Farmstead cheeses, and Honey Moon ice cream

Music with Hank Levine

Produce:
Armstrong Valley Farm
Min-Hee Hill Gardens
Parsons HomeGrown
Farm Sinclair
Hectors Honey
The Fruit Factory

Meats, Cheeses & Eggs:
Dream Catcher Ranch
Franco’s One World Sausage
Penny Royal Farm
Armstrong Valley Farm
Hectors Honey

Beverages:
A Taste of Tea
GaGa Cafe
Navarro Vineyards

Prepared Foods:
Green Grocer
Mi Fiesta Catering
Starting from Scratch

Specialty Foods:
Honeymoon Brand (ice cream)
Full Circle Bakery

Artisans:
I’m Sew Sure
Quillfully Yours
Willow Designs

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The anticipated Saturday line-up
Fresh Duck Breast at Salmon Creek Ranch!

Dixie Giants will be playing too!

Certified Vendors produce and meat

Armstrong Valley Farm
Belwether Farm
Bernier Farms
Bohemian Wellbeing Farm
Canvas Ranch
Daffodils Dahlias Lilies Oh My!
EGB Farms
Farm Sinclair
First Light Farm
Foggy River
Fruit Factory
Hectors Honey
John Ford Ranch
Karlonas Farm
McClelland’s Dairy
Min-Hee Hill Gardens
Natures Spirit Garden
Neve Roses II
Offerings of the Land
Owens Family Farm
Oz Family Farm
Parsons HomeGrown
Penny Royal Farm/Navarro Vineyards
Pepper Ranch
Salmon Creek Ranch
Singing Frogs Farm
Straus Family Creamery
The Black Sheep Farm
Two Rock Valley Cheese
Weirauch Farm & Creamery
Williams Ranch
Williamson Farm
X-oticals

Prepared Foods
Green Grocer
Starting from Scratch
Lata’s Indian Cuisine
Chef Henderson Catering
Guerilla Foods
A Taste of Tea

Artisans includes bakers, sausage and candle makers!

Beach House Candles
by the Elvin Moon
CA Coops
Cookie…take a bite!
Costeaux Bakery
Created by Vanae
Damselfly Designs
DH Woodworking
Dominique’s Sweets
Earth Temple
Edgework’s Sharpening Services
Franco’s One World Sausage
Full Circle Bakery
Gaga Café
Gandolph’s Fine Chocolates
Grizzly Bear Sweets
Hilltop Honey
Home Maid Ravioli
Hue de Laroque
John Rizzi Glassworks
Leon Day Condiments
Local Spicery
Mi Fiesta Catering
Not yer Mommas Granola
Pure Puer Tea
Raymond’s Bakery
Royale Hare
Run Around Brew
Sia Baskets
Sonoma Woodworks
Stonehouse Olive Oil
The Garden Wild
The Philosopher’s Stoneground
Varda Rose
Waterhorse Ridge
Willow Designs

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2/12 Vendor LIst
New to the Wednesday market  Honeymoon Brand Ice Cream   organic ice cream from St Benoit milk
Music by Hank Levine
Edgeworks Sharpening Services
Starting from Scratch
Green Grocer
Dream Catcher Ranch
The Fruit Factory
Armstrong Valley Farm
Penny Royal Farm
Navarro Vineyards
Min-Hee Hill Gardens
Parsons HomeGrown
Farm Sinclair
Hector’s Honey
Bohemian Wellbeing Farm
Mi Fiesta Catering
Willow Designs
A Taste of Tea
Quillfully Yours
Full Circle Bakery
GaGa Cafe
Franco’s One World Sausages
Honeymoon Brand
I’m Sew Sure

 

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A great opportunity to wear your cool rain boots

A great opportunity to wear your cool rain boots

We are a rain or shine market. Very happy that’s raining.
The Saturday vendor list
The Fruit Factory is at the Saturday market. Great citrus, raisins,
and YAMS. Williamson Farms has returned with strawberries and avocados
Great greens everywhere.

Vendors:
Armstrong Valley Farm
Bernier Farms
Bohemian Wellbeing Farm
Canvas Ranch
Daffodils Dahlias Lilies Oh My!
EGB  Farms
Farm Sinclair
Foggy River
Fruit Factory
Hectors Honey
Karlonas Farm
Middleton Farm Gardens
Min-Hee Hill Gardens
Neve Roses II
Offerings of the Land
Orchard Farms
Owens Family Farm
Parsons HomeGrown
Pepper Ranch
Salmon Creek Ranch
Singing Frogs Farm
Straus Family Creamery
The Black Sheep Farm
Two Rock Valley Cheese
Weirauch Farm & Creamery
Williams Ranch
Williamson Farm
X-oticals

Green Grocer
Starting from Scratch
Lata’s Indian Cuisine
Zuppa

A Taste of Tea
Architectural Ceramic
Beach House Candles
by the Elvin Moon
California Coops
Costeaux Bakery
Dominique’s Sweets
Edgeworks Sharpening Services
Franco’s One World Sausage
Gaga Café
Gandolph’s Fine Chocolates
Mi Fiesta Catering
Not yer Mommas Granola
Pure Puer Tea
Raymond’s Bakery
Run Around Brew
Stonehouse Olive Oil
The Philosophers Stoneground
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Even if it’s a little damp it’s worth putting on your rain boots and coming to the wonderful Wednesday market. There is plenty of citrus at this market since the Fruit Factory has joined the line-up.   They have a wide variety of citrus, raisins and yams! Stop by and say hello and welcome them to the market. They have samples so you can pick the perfect fruit for you.

Hectors Honey
The Dream Catcher Ranch
Bohemian Wellbeing Farm
Farm Sinclair
Armstrong Valley Farm
Parsons’ Homegrown
Fruit Factory
Penny Royal Farm / Navarro Vineyard
Ridgeview Farm

Green Grocer the best farm to table food on the planet.

Full Circle Bakery
The Taste of Tea
Mi Fiesta Catering Co.
Gaga Cafe
Willow Designs
Franco’s One World Sausages
Edgeworks Knifesharpening

Music by Hank Levine

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Who doesn’t love tacos?
This a recipe for omnivores and carnivores

Every week the market has the ingredients for a meal feeding four on special. We want you to try new things and to see the difference high quality ingredients make in even the simplest dish

The Saturday February 8th  meal deal is beef tacos
Salmon Creek Ranch has a special on their Angus ground beef $2 off each pound
“We are proud that many customers including chefs have told us ours is the best beef they have ever tasted. We cut no corners — all our beef carcasses are “dry aged” to perfection (three weeks) at extra expense before butchering. All our cuts are USDA-inspected, labeled and use premium quality vacuum packaging for maximum long-term freshness rather than the common low-cost paper wrapping commonly found on beef that questionably circumvents USDA inspection or tries to reduce costs at the expense of quality.”

Mi Fiesta is providing the tortillas  corn or flour your choice  50 cents off each package. They taste homemade

Hector’s Honey — onions are grown less than three miles from the market.

Parsons Homegrown has the best tasting winter tomato in the world $1.00 off a pound. Parsons Homegrown is located in Fulton just a mile or two from the market

Orchard Farms Organic lettuce mix – just about a dollars worth.

Leon Day’s Lava Sauce “”Molten Skovilles” Only five bucks this Saturday
We have added habaneros to the Volcanic hot sauce..This is the boiler…any hotter you lose the wonderful taste. For lovers of the absolutes…Taste and heat… Ingredients:tomato, habanero, serrano, jalepeno, onions, ginger, vinegar, fructose and lemon juice.

Ingredients
1 lb. ground beef from Salmon Creek
1 1/2 lb onion from Hector (ask for the medium yellow onions) diced
1 lb tomatoes from Parson’s diced
2 cloves garlic minced
2 tsp chili powder
1 tsp cumin
1 tsp cayenne (or more if you want it spicy )
A pinch of salt and black pepper
1 package corn OR flour tortillas from Mi Fiesta
Salad mix from Orchard
Leon Day’s Lava Sauce

Pre-heat olive oil in a pan over med to med high heat.
Add the ground beef, 1/2 of the onion and 2 cloves of garlic a pinch of salt and black pepper.
After approx.2-3 min ( before the meat is completely brown) add the cumin,
chili powder, cayenne pepper and 1/4 cup of water.
Turn down the heat and simmer until almost all the liquid has evaporated.
Serve the meat mixture on a warm tortilla and top with the remaining diced onion, tomatoes, salad mix and the Lava sauce.

1 lb ground beef $6.99 from Salmon Creek
1 package of corn OR flour tortillas $2.50 from Mi Fiesta
1 lb large red tomatoes $2.00 from Parsons Homegrown Tomatoes
1 small head of garlic approx $1.00 from just about anyone
1 half lb onion from Hector at $2.50 per lb (ask for the medium onions. The large ones are $3)
5.5 oz. jar of Leon’s Lava hot sauce $5.00.
A handful of salad mix from Orchard approx $1.00

Spices from the pantry: cumin, chili powder and cayenne

$19.74 total

Just under our $20 goal but we guarantee these will be the best beef tacos you’ve ever had…. the ingredients are so good you can’t go wrong.

A little taco trivia
Jeffrey M. Pilcher, professor of history at the University of Minnesota forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press says this about the history of the taco
The origins of the taco are really unknown. My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. The first references [to the taco] in any sort of archive or dictionary come from the end of the 19th century. And one of the first types of tacos described is called tacos de minero—miner’s tacos. So the taco is not necessarily this age-old cultural expression; it’s not a food that goes back to time immemorial.

So at the same time, what’s happening with tacos in Mexico?
You’re also starting to see new migrants coming into Mexico. For example, there are a lot of Lebanese migrants, and one of the things they bring with them is shawarma, or gyros—vertical rotisseries where they cook lamb, and they put it on little pita breads. But when they start putting [the meat] on tortillas, they’re called tacos arabes: Arab tacos. Again, it’s the second generation, the children of these Lebanese migrants, who change the recipe a little bit and start using pork instead of lamb. And they start adding a little pineapple. Tacos al pastor, which really doesn’t catch on until the 1960s, then becomes a standard Mexican dish that’s everywhere.

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