One version of the Meal Deal Breakfast photoAbelelardseggs

One version of the
Meal Deal Breakfast
photoAbelelardseggs

 

Saturday June 19th
This week’s $20 meal deal is all about a great breakfast
Eggs, sausage, potatoes, and toast
If you haven’t had farm fresh eggs you are in for a real treat and at a bargain price. The sausage is from Franco’s One World Sausage, the best sausage ever. The potatoes are from Armstrong Valley Farm tiny, new potatoes that cook in minutes. Your toast is from a Full Circle French Baguette.

1 lb Breakfast sausage from Franco $9
8 Eggs from Pepper Ranch ($5 dozen) 8 eggs = $3.34
1 Lb potatoes from Armstrong $3.50
1 French baguette from Full Circle $3.00

Meal Total : $18.84

Add ons: Hot sauce from Leon Day or Waterhorse Ridge, tomatoes , cheese, fresh herbs, peppers, onions.

Do you really need a recipe? Eggs can be fried, scrambled, poached. Sausage can be crumbled or made into paddies. The tiny new potatoes cook in a covered skillet in about 20 minutes. And if you need a recipe for toast, then we have a problem !!!!!!

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laychee cheese from Pennyroyal Farm

laychee cheese from Pennyroyal Farm

 

The $20 meal deal returns. Special prices Saturday 6/28 only
This dish features laychee cheese from Pennyroyal Farm (Wed/Sat)
Laychee – meaning milk in Boontling, the all-but-extinct local tongue – resembles the rindless, creamy chevre that many American cheesemakers produce and pack in tubs. But Pennyroyal Farm has 26 sheep in addition to its 99 goats, so from early March to September, Laychee is a mixed-milk cheese. The rest of the year, the sheep are not lactating and Laychee is 100 percent goat’s milk.
Sheep are stingy milk producers compared with cows or goats, but their milk is exceptionally rich. Even a small percentage of sheep’s milk in the blend makes a difference, says cheese maker Erika Scharfen. It contributes a savory note, she finds. There is a lemony flavor , which Scharfen says comes largely from the culture she uses.

1 lb pasta
• 4 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3-5 cloves fresh garlic, finely sliced
• 3 bundles (packed) kale leaves, rough stems removed and chopped
• OR a mix of Kale and summer squash. Substitute 1/2 lb squash for a bundle of Kale
• Laycheecheese
• kosher salt and freshly-ground black pepper, to taste
• a pinch of red pepper flake (optional)

1. Bring a large pot of water to a boil. Cook the pasta al dente. This will not take very much time because the pasta is fresh.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.
3. Add the kale,and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
4. Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the Laychee cheese, stir to combine. Serve warm.
Options (extra): Top with roasted nuts (almonds or walnuts) and/or diced tomatoes from Parsons.

$6 lb of fresh pasta from the Home Maid
$5 Laychee cheese from Pennyroyal
$2-$2.50 ($6-$7.50 total) each from Foggy River, Beet Generation and others (same prices for a pound of squash)
$.50-$1.00 for a head of garlic from Armstrong.

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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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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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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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Meal Deal for Saturday February 1
Yogurt, granola and jam parfaits

Perfect for breakfast, lunch or an on-the-go snack…even dessert
Our weekly special promotion comes with a recipe and discounts on the ingredients which are all at the market

Each recipes serves at least four, all ingredients are available at the market, and the cost is $20 or less

It’s easy peasy; Recipe (per person)
1/2 cup yogurt
1/2 cup granola
2 tbs. jam

Participating vendors are:
  Not Yer Momma’s Granola
Ingredients for the original flavor  organic oats, honey, almonds, non-GMO expeller canola oil, sunflower seeds, Thompson raisins (organic sunflower oil), dried cranberries (evaporated cane juice & sunflower oil), organic pumpkin seeds, walnuts.

This powerhouse granola has more than 3 pounds of nuts, fruit and seeds to every 5 pounds of oats. Whether you are running errands or running a race, this fuel will keep you going or give you a second wind – works equally well for breakfast or for bringing along as a trail mix. (shhhhhhh….also great on vanilla ice cream)

Bellwether Farms uses milk from a Northern European breed called East Friesian, one of the best milk-producing sheep in the world. The sheep are fed alfalfa and grain and are free to roam year-round in pasture, helping them produce calcium-rich milk high in vitamin B12. Plus, the yogurt contains active cultures that ease digestion; sensitive stomachs can handle sheep’s milk better than milk from cows. Flavors include Plain, Strawberry (made with fragrant Northwestern strawberries), Vanilla (a blend of Madagascar Bourbon and Indonesian beans), Blackberry and Blueberry.—Nicole Denis

Waterhorse Ridge Jams
From Biteclub
Using pectin and small amounts of organic sugar, the Greers make the 60 or so varieties of jams, preserves, chutneys and salsas the old-fashioned way. With a big pot and lots of produce. “Since I grow the fruit I get attached to it and I want people to actually taste it,” she says. The idea, in fact, is to just eat it with a spoon straight out of the jar. Which is not just a suggestion, but a bit of a hazard. We blew through two jars in a single night.

16 oz Bellweather plain OR vanilla yogurt $4
Not Yer Mama’s Original Granola 7
4 oz.Waterhorse Triple Berry Jam 4

Total $15

 

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Kale Frittata

Kale Frittata

Frittata is a flat Italian-style omelet that’s usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.

This week’s meal deal features eggs!
The ingredients for this recipe are all available at the Saturday market. Kale from Min-Hee Hill Gardens and Tomme Fraiche cheese from Weirauch Creamery are available at ta special price.

Kale Frittata

1 dozen eggs $7 (prices vary. This is about average)
1 bunch kale $2 From Min Hee
3.5 oz Tomme Fraiche cheese from Weirauch $5
1 small onion $2

$16 total

Frittata

Preheat the oven to 350 degrees
In a nonstick pan saute the onions and kale with salt and pepper until soft.
Cube the cheese
Add 8 beaten eggs and the cheese to the pan over medium heat.
Cook on the stove top until the eggs start to set on the bottom
Place the pan in the oven and cook until the eggs are firm amd the top has browned,about 20 minutes.
Check by sticking a toothpick in the thickest part of the frittata. The toothpick should come out slightly moist.
Remove from the oven, and let it rest for approx. 5 minutes

At an additional cost, you can add 1/4 lb of mushrooms ($5) and/or 1/2 lb of potatoes ($2.50 per pound). Saute these with the kale and onions

With the remaining eggs, you can make deviled eggs or egg salad for sandwiches.

 

January is National Egg Month, which bodes well for those trying to eat a little healthier as a New Year’s resolution. Eggs contain more than just satisfying protein – they’re filled with 13 essential nutrients and phytonutrients for healthy eyes, pregnancy and brain function. Check out more interesting facts about eggs here. And don’t think you have to limit eggs to breakfast. They’re great any time of day!

Having trouble peeling farm fresh eggs
Here’s a tip from Tom Noble Armstrong Valley Farm.
Steam the eggs!

 

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