Feb

26

2016

Saturday February 27th

Saturday February 27th Vendor List
Armstrong Valley Farm
Bellwether Farm
Bernier Farms
Bohemian Farms
Duncans Mushrooms
Foggy River
Hectors Honey
Min Hee Gardens
Neve Rose II
Offereings
Parsons home Grown
Owens Ranch
Pepper Ranch
Ponce
Salmon Creek
Schletewitz Family Farm
Singing Frogs
Straus Family Creamery
Two Rock
Williamson Ranch
OZ Farm
Berkman’s Spices
ca coops
Cindy Zafis
Cocaca
Cookie Take a Bite
Costeaux Bakery
Created by Vanea
Crumb Hither
D & H Woodworking
Dominique Sweets
Earth Temple
Edgeworker
Farm to Ferments
Franco One World Sausage
Full Circle Bakery
Gaga Café
Grizzly Bear Sweets
Hill Top Honey
Home Maid Ravioli
Hue de Laroques
John Rizzi
Leon Day Condiments
Mi Fiesta
Multiple Threads
Not ye Momma’s Granola
One Ocean Seafood
Pop’s Kettle Corn
Press Democrate
Princess Seafood
Pure Puer Tea
Quiche & Carry
Raymonds Bakery
Royal Hare
Run Around Brew
Sonoma Garden Designs
The Garden Wild
The Hummus Guy
The Press Democrat
Threads of Time
Varda Rose
Wardwood Art
Wine country Chocolates
Food Court
Foodie Farm House
Anello Crab & Seafood
Lata Indian Cuisine
Sinful Fusion

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Feb

18

2016

Saturday February 20th Vendor List

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Saturday February 20th Vendor List
Even though it is still winter the market is full of color. Parsons Homegrown Tomatoes are back. Big beautiful red and yellow tomatoes. And there are strawberries from Williamson.
Foodie Farmhouse
Anello Crab & Seafood
Lata Indian Cuisine
Sinfull Fusion
Chalkhill Cookery
Barrel Creative Art
Berkmans Spices
Ca Coops
Cocaca
Cookie Take a Bite
Costeaux Bakery
Created by Vanea
D & H Woodworking
Dominique Sweets
Earth Temple
Edgeworker
Farm to Ferments
Franco One World Sausage
Full Circle Bakery
Gaga Café
Grizzly Bear Sweets
Hill Top Honey
Home Maid Ravioli
Hue de Laroques
I’m Sew Sure
John Rizzi
Leon Day Condiments
Mi Fiesta
Not ye Momma’s Granola
One Ocean Seafood
Pop’s Kettle Corn
Press Democrat
Pure Puer Tea
Quiche & Carry
Raymonds Bakery
Royal Hare
Run Around Brew
Silk Winds
Sonoma Garden Designs
Stone House Olive Oil
The Garden Wild
The Hummus Guy
Varda Rose
Wine country Chocolates
Wine country Treats
Armstrong Valley Farm
Bellwether Farm
Bernier Farms
Bohemian Well Being Farm
Duncans Mushrooms
Foggy River
Hectors Honey
Min Hee Hill Gardens
Neve Rose II
Offerings of the Land
Parsons Home Grown
Owens Ranch
Pepper Ranch
Ponce
Salmon Creek
Schletewitz Family Farm –The Fruit Factory
Singing Frogs Farm
Straus Family Creamery
Two Rock
Williamson Ranch
John Ford

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Feb

16

2016

Wednesday February 17th Vendor List

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Wednesday Vendor List
Its going to be a little cooler tomorrow and then more rain –Yay! Perfect weather for Annello Clam Chowder. Dennis Dunn from Franco’s One Wrold Sausage — says it is the best. They are also serving a fabulous crab sandwich.
Bohemian Well Being Farm
Hector’s Honey
Ridgeview Farm
The Fruit Factory
Tierra Vegetables
Dream Catcher
Bay Belle Candles
Berkman’s
Franco One World
Full Circle Bakery
Hummus Guy
Mi Fiesta
Physis
Wine Country Chocolate
And in the food court
Anello Seafood
Sinful Fusion

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Feb

10

2016

Wednesday Vendor List

Wednesday Vendor List
I’s customer appreciation day and Anello Seafood is making a special appearance at the Wednesday market.
Bohemian Well Being Farm
Hectors Honey
Ridgeview
The Fruit Factory
Tierra Vegetables
Dream Catcher
Bay Belle Candles
Berkman’s
Franco One World
Full Circle Bakery
Hummus Guy
Mi Fiesta
Physis
Wine Country Chocolate
Edgeworks
Anello Seafood
Sinful Fusion

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Feb

09

2016

Tierra Farm Polenta Bowl recipe

Sunday is Valentine’s Day this is a wonderful recipe and every ingredient is available at the Wednesday market
Perfect way to start off Valentine’s Day –your sweetie will think you’ve been cooking all day.
Polenta and Egg/veggie bowl
polenta bowl using all the same Tierra Vegetables items, and it couldn’t be simpler!
To make polenta, use a ratio of 4 parts vegetable or chicken stock to 1 part polenta. (Physis Foods another wonderful Wednesday only vendor has stock)
Bring stock to a boil in a large pot, then add polenta and begin to whisk. Continue to whisk together intermittently and thoroughly as polenta thickens, seasoning lightly with salt. After 10-15 minutes, when polenta has reached desired thickness, remove from heat, taste once more for seasoning, and adjust if necessary.
*Note that as your polenta sits and/or cools, it will continue to thicken, even after it’s done cooking.
Top with your favorite vegetables, either roasted or sauteed; you can keep it simple with just olive oil, salt, & pepper, or use some minced garlic for added savory flavor.
Top with an egg the way you like it, and a drizzle of your favorite Tierra Vegetables hot sauce!

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Feb

05

2016

Pegi’s Super Bowl Super Supper Short Ribs

BRAISED SHORT RIBS
By Dan Baker taken from Edible Marin & Wine Country Magazine
Dec. 2012


• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 6 garlic cloves, peeled and crushed
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 bottle good-quality red wine
• 6 boneless short ribs, each about 2 inches thick and 1 pound (Salmon Creek or John Ford)
• 1/2 cup canola oil
• 8-12 cups veal stock or water, heated to simmer (I used The Bone Broth Chicken Broth)

INSTRUCTIONS
Heat onion, celery, carrot, garlic cloves, thyme, bay leaves and wine in saucepan over high heat. When the mixture comes to a boil, the wine may ignite (this is supposed to happen, to burn off the alcohol). If it does not ignite on its own, carefully ignite with a lighter. Either way, the flames will extinguish themselves when the alcohol has burned off. The goal is to remove the bitterness of the alcohol from the braise, yet retain the flavors of the wine. After the flame has gone out, allow the mixture to cool, then pour over the short ribs that have been placed in a roasting pan. Cover and marinate for 8–24 hours, turning ribs, if necessary, to expose to marinade.
Remove the ribs from the wine and vegetable mixture and pat dry with towels. Strain the vegetables from the wine, reserving both the vegetables and the wine.
Preheat oven to 275°F. Heat canola oil in heavy-bottomed pan until just smoking. Generously season the short ribs on all sides with salt and pepper and place the ribs in the hot pan, being careful not to burn yourself (you may need to do this in 2 batches—do not crowd the ribs). Reduce heat to medium and continue to cook until all sides are golden brown. Remove browned ribs from the pan and place in high-walled roasting pan.
Next, sauté the reserved vegetables in the same pan in which you browned the ribs (in the same oil, adding a bit if necessary) until caramelized. Pour the caramelized vegetables over the ribs, then add the reserved wine and enough warmed veal stock or water to completely cover the ribs. Cover with parchment paper or aluminum foil and place in the preheated oven for approximately 4–5 hours, or until the meat is loose but not falling apart. Using a slotted spoon, remove the ribs from the braising liquid. Strain the vegetables out of the braising liquid, reserving the liquid. Discard the vegetables. Cook the braising liquid over medium-high heat in a saucepan until it has been reduced down to the consistency of a sauce, skimming the surface of fat periodically during this process.
To Serve
Cut the ribs into the desired portion size and place in 400° oven, on lightly oiled sheet pan, for about 10–15 minutes until slightly crisp on the edges and warm inside. Place a portion of ribs on each plate and top with a spoonful of the reduced sauce.
Suggested side dishes: buttered pappardelle pasta, risotto or potato purée work well as a starch; sautéed curly kale or roasted root vegetables are great complements for a winter vegetable.
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Vendor List Saturday February 6th
No matter how you like to party — we are the market for you.
If all you want to do is heat and eat – check out Mi Fiesta everything from chips and dips to the world’s best tamales and enchiladas. PrettyEve much everything you need for a no work fiesta of your own. The Hummus Guy is another spot where you can pretty much get a whole party menu. Homemaid Pantry has a wonderful array of olives, dips sauces and pasta.
The chefs of the food court all of items that are perfect for the no-work party.
Not much more work – either the wonderful sausages of Franco’s One World Sausage or the greatest hot dogs from John Ford. Costeaux and Full Circle have classic rolls or check out Raymonds for something a little different. Condiments are everywhere. Cire de Ferment has fabulous sauerkraut and there seasonal choices may give you some great ideas. Leon Day has a sauce for every taste and Water Horse Ridge makes their own Sirracha.

Farmers and Ranchers
Armstrong Valley Farm
Bellwether Farms
Bernier Farms
Bohemian Well Being Farm
Duncan Gourmet
Foggy River
Fruit Factory
Hectors Honey
John Ford
Laguna Farm
Min-Hee Hill Gardens
Offerings of the Land
Owen’s Family Farm
Ponce
Salmon Creek Ranch
Singing Frogs
Straus
Two Rock
Williamson

Chefs and Crafts
Barrel Creative Art
Berkmans Spices
CA Coops
Cindy Zafis
Costeaux Bakery
Created by Vanae
DH Woodworks
farm to ferment
Francos One World Sausage
Full Circle Bakery
Gaga Café
Grizzly Bear
Hill Top Honey
Home Maid
Hue de Laroque
I’m Sew Sure
John Rizzi
Kristen’s Crafts
Leon Day
Mi Fiesta Catering
Not yer Momma
One Ocean Seafood
Pure Puer Tea
Quiche & Carry
Raymonds Bakery
Rovers choice
Royale Hare
Run Around Brew
Scott Wilson
Silk Winds
Sonoma Garden Design
The Garden Wild
The Hummus Guy
Wine Country Chocolates

Food Court
Anello Clam Chowder
Lata’s Indian Cuisine –
Chalk Hill Plant based menu
Foodie Farmhouse
Sinful Fusion Turkish Sonoma Cooking yum!

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Feb

03

2016

The Amazing Wednesday Market an album

The Wednesday market is full of great ingredients and some great chefs who turn them into prepared meals and local craft artisans.
Physis Foods has expanded and now coffee and pot pies along side their tasty line of soups and stocks everything sourced from farmers markets.
Ridgeview is another Wednesday only vendor with the most delectable lettuces.

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