The best hot weather treat is homemade fruit pops– a blender, a little cup and a stick are all you need. We have the best juicy fruit!
Homemade Fruit Pops
Feeling a little frazzled after the long holiday weekend – the market is the perfect pick-me-up.
Bohemian Well Being
Farm Sinclair
Humble Roots
Ponce Farm
Schletewitz Farm
Sebastopol Berry Farm
The Beet Generation
Tierra Vegetables
Hector’s Honey
Anna’s Seafood
Berkman’ Spices
Full Circle Bakery
Future Eats
Golden State Pickleworks
Gorgeous Gems & Jewelry
Mi Fiesta
Tuck Box
Sinful Fusion


Ever wonder why it’s called eggplant. We are used to the big, beautiful purple eggplant but the original one looked like an egg.
This is eggplant season and not only can you find the lovely purple ones but some of the originals as well as varieties from all over the world. And there are lots of things you can do with eggplant that don’t include the parmesan.

10 Recipes from the New York Times…/3109706-our-10-most-popular-eg…

The amazing Wednesday market 8:30-1 at the Luther Burbank Center for the Arts
Sonoma grown produce market, fruits and vegetables only, featured at the Thursday market 1450 Guerneville Road 9-1pm
and of course the huge Saturday market at the Luther Burbank Center for the Arts


You can buy the perfect peach at each of our three markets this week.
The amazing Wednesday market 8:30-1 at the Luther Burbank Center for the Arts
Sonoma grown produce market, fruits and vegetables only, featured at the Thursday market 1450 Guerneville Road 9-1pm
and of course the huge Saturday market where this Saturday we will all be eating peaches as we celebrate the peach.

Save some peachy goodness for winter with this easy recipe


Vendor List August 13th
Pepper season means the aroma of roasting peppers wafting over the market. This Saturday Libby and her magic roaster are back.
The market is full of Sonoma summer produce.Summer fruit and berries are at their peak. And every market brings more tomatoes and lots of varieties.
Armstrong Valley Farm
Bernier Farms
Bohemian Farms
Canvas Ranch
Dry Creek Peach
Farm Sinclair
Foggy River
Gourmet Farms
Hector’s Honey
La Vida Nursery
Laguna Farm
Laura’s Orchard
Ma & Pa’s Garden
Min Hee Gardens
Neve Rose
Offerings of the Land
Owen Farms
OZ Farms
Pepper Ranch
Ridgeview Farm
Schletewitz Family Farm
Sebastopol Berry Farm
Singing Frogs
Straus Family Creamery
The Beet Generation
The Patch
Two Rock Cheese
Walker Apples
Williamson Ranch
Chefs in the food court
Anello Crab & Seafood
Falafel Fix
Foodie Farmhouse
Thai Street Food
Chalk Hill Cookery
Cooks and Crafts
Alma Oilcloth
Berkmans Spice
CA Coops
California Cookie Company
Costeaux Bakery
Crumb Hither
DH Woodworks
Dominique Sweets
Earth Temple
Extreme Pizza
Farm to Ferments
Four Directions
Franco One World Sausage
Full Circle Bakery
Future Eats
Gaga Café
Home Maid Ravioli
HDL Vinegars
John Rizzi
Leon Day
Mi Fiesta
Not Yer Momma’s Granola
One Ocean Seafood
Pop’s Kettle Corn
Princess Bride
Pure Puer Tea
Raymond’s Bakery
Rover’s Choice
Sia Baskets
Sia Baskets
Stone House Olive Oil
The Garden Wild
The Hummus Guy
Varda Rose
Wardwork Art
Wine Country Chocolate
Click here to find out what’s in season at the market…/



t’s melon season and the market is full of Sonoma grown melons!
How to pick the perfect melon.
Pick: Look for firm melons with a sweet fragrance as a sign that it’s ready to eat.
Prep: Perfect for adding to fruit salads or drinks.
Tip: Tastes similar to cantaloupe but with a distinct sweetness.
Pick: Choose melons that are firm with a sweet fragrance.
Prep: Sprinkle ginger, salt or a squeeze of lemon on this fruit for a delicious snack.
Tip: Its juicy, creamy-green flesh is known for its sweet taste.
Pick: Look for firm melons with a sweet fragrance and a smooth, waxy surface.
Prep: Use in salsas, smoothies and sorbets for an added refreshing and fruity flavor.
Tip: Keep at room temperature one to two days before serving for a juicier melon.
Pick: The deeper the orange color, the higher the sugar content.
Prep: Pair with ginger for a refreshing snack .
Tip: Similar to a cantaloupe on the outside but like a honeydew on the inside.
Pick: Once ripe, it’s possible to hear the seeds rattle inside.
Prep: Perfect to add to fruit salads or drinks.
Tip: Its name is inspired by its gold shell.
Pick: Known for its floral and sweet aroma.
Prep: Try pairing with cucumber and mint.
Tip: A good source of vitamins A and C.
Pick: Choose firm melons with a sweet fragrance.
Prep: Great as is or in desserts.
Tip: Name inspired by its availability in winter months.
Pick: A ripe melon should be firm, heavy and bruise-free.
Prep: Enjoy raw, in fruit salads or in fruit platters.
Tip: A good source of vitamin A, vitamin C and lycopene.
Pick: Select a melon heavy for its size with a deep-pitched tone when thumped.
Prep: Enjoy raw, in fruit salads or fruit platters.
Tip: Despite the name, all seedless watermelon contain white seeds as well as an occasional black seed.
Now that you’ve picked the perfect melon – some great recipes from Bon Appetit

Our Best Melon Recipes for Cantaloupe, Honeydew, and Watermelon





Padron Peppers

Padron Peppers are widely available at the markett

Padron peppers are the world’s fastest easiest and among the tastiest appetizers. Blister them in a pan of hot oil and then sprinkle with salt or step it up with a great blend of spices from ‪#‎BerkmansSpices‬.
Padrón peppers are small, with an elongated, conic shape. The taste is mild, but some can be quite hot, which property has given rise to the popular saying ” Os pementos de Padrón, uns pican e outros non” (Padrón peppers, some are hot, some are not)
Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it, though some maintain that smelling each cooked Padrón for spice prior to eating is a good indicator. But the easiest way to avoid the heat –stick with the small to tiny padrons, the bigger the hotter.


Wednesday Market
There is wonderful summer fruit all over the market. Make ice pops no sugar necessary. Pit the fruit if necessary and freeze in little cups — add a stick if you’ve got one and freeze. Nothing better on a hot hot hot day.
Beet Generation
Hector’s Honey
Min-Hee Hill Gardens
Sebastopol Berry Farm
Tierra Vegetables
The Patch
Berkmans Spice
Full Circle Bakery
Future Eats
Franco One World
The Hummus Guy
Mi Fiesta


Do you love bread and butter pickles? For many people they are the pickle that set them on the path to all kinds of pickles and will always be their first love.
Damon Hill, Min-Hee Hill Gardens, loves bread and butter pickles and is a prodigious cucumber grower. Not a surprise that he has perfected a bread and butter pickle recipe and the pickles are now available at the market.
Damon’s bread butter pickle has the sweet, tangy, crispy bite of the traditional bread and butter pickle with a surprise kick.
Check them out at the Wednesday or Saturday Market





Baking Apple Pies with Kids

One of the best gifts you can give children is time spent with them cooking and baking. Pictured here is Les Landeck’s granddaughter and her wonderful apple pie. First they went shopping at the market and bought perfect pie apples from Ponce (every Saturday) and she got some pie making tips from Dominique. The Mighty Nest has an easy recipe and tips for baking an apple pies with your kids


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Princess SeaFood at the Saturday Market with just caught black cod and here is a great recipe


3 tablespoons each honey, soy sauce, rice vinegar
2 teaspoons sesame oil
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger
1 clove garlic, grated

4 sablefish (black cod) fillets
Sea salt and freshly ground black pepper, to taste
2 tablespoons canola oil
2 green onions, thinly sliced (white and green parts)

Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onions.

This is also GREAT on the grill. Marinade and BBQ for 7-10 minutes skin down and don’t flip.

Recipe adapted from The Nourish Evolution blog.