Eating seasonally

Saturday, January 28th Vendors List
Yes that is the sun and as a result, the market is going to be full of fabulous green things and orange and red and more. Winter is a great time for fruits and vegetables in Sonoma County.
Farmers and Ranchers
Armstrong Valley Farm
Bernier Farms
Bohemian Farms
Earthworker
Farm Sinclair
Foggy River
Gourmet Farms
Heron Fox Farm
Humble Roots
Laguna Farm
Min Hee Gardens
Neve Rose
New Family Farm
Owen Farms
Pennyroyal Navarro
Ponce
Salmon Creek
Schlewitz Family Farm
Singing Frogs
Straus Family Dairy
Two Rock Cheese
Food Court
Anello’s Seafood
Falafel Fix
Lata Indian Cuisine
Min Hee Seoul Kitchen
Foodie Farm House
Crafts and Cooks
Alma’s oil Cloth
Anna’s Seafood
Barrell Creations
Berkman’s Spices
CA Coop
Cindy Zifas
Costeaux Bakery
Crumb Hither
Earth Temple
Edgeworks
Eryie Olive Oil
Farm to Ferments
Franco One World Sausage
Full Circle Bakery
Future Eats
Home Maid Ravioli
Inner sunrise
Inner sunrise
John Rizzi
Leon Day
Lucia
Mi Fiesta
Phi Kind Organic Chocolate
Princess Seafood
Pure Puer Tea
Raymond’s Bakery
Rover’s Choice
Royale Hare
Silk Winds
Sonoma Garden Design
Stinky Boots Old Fashion Store
The Garden Wild
The Hummus Guy
Traveling Boutique
Varda Rose
Wardwork Art

Eating seasonally
From the Dailyburn.com
Winter Greens and Citrus Salad Recipe
Serves 4
Ingredients
For the Salad:
1 grapefruit
1 naval orange
1 blood orange
5 cups baby kale
1 cup radicchio leaves
1 bulb of fennel, sliced
For the Dressing:
zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for a vegan preparation)
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
2. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
3. Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.
@santarosafarmersmarket
www.thesantarosafarmersmarket.com
#citrusseason

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Nov

17

2016

Renee Kiff’s Persimmon Cake

Renee Kiff's Persimmon Cake

If you missed the Wednesday market — once again you missed out. Franco’s One World Sausage was grilling samples, Renee Kiff brought persimmon cake and we have the recipe it’s at the end of this post it is great!
Min-Hee Hill Gardens had tastes of their fresh salsa.
Next week the Wednesday before Thanksgiving is a wonderful market — pretty much everything you need but the turkey!
Didn’t you really miss Dungeness crab around the holidays last year. Anello’s had fresh, live crab at the market — and will on Saturday. The crabs are big this year and very tasty. Anello’s will also be here on the Wednesday before Thanksgiving.
Santa Rosa Original Certified Farmers Market
Wednesday and Saturday 8:30 – 1pm
Luther Burbank Center for the Arts

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@santarosafarmersmarket
#Wednesday market # Saturday market #lutherburbankcenter for the arts #anellos #Reneespersimmoncake
#persimmons, #easythanksgiving
#srfm@lbc, @santarosafarmersmarket@lbc.

PERSIMMON CAKE
FROM SUNSET MAGAZINE
4-6 VERY SOFT PERSIMMONS
1 TSP SODA
1/2 C. BUTTER
1 C. SUGAR
1 EGG
1 + 3/4 C. UNSIFTED FLOUR
2 TSP. BAKING POWDER
1 TSP. CINNAMON
1/2 TSP. EACH NUTMEG AND CLOVES
1/2 C. CHOPPED NUTS (WALNUTS OR PECANS)
1 TSP. EACH GRATED ORANGE AND LEMON PEEL
(CAN ALSO USE DEHYDRATED ORANGE AND LEMON PEEL HOWEVER ADJUST THE AMOUNT TO A LITTLE LESS THAN 1 TSP.)
BLEND PERSIMMONS IN FOOD PROCESSOR UNTIL SMOOTH. DO NOT PEEL THEM. JUST REMOVE THE DRY CALYX. CUT PERSIMMON IN HALF TO CHECK FOR ANY DARK, HARD SEED. ABOUT EVERY FIFTY PERSIMMONS CONTAINS ONE SEED. YOU DO NOT WANT TO GRIND THAT SEED INTO THE PERSIMMON PULP FOR THE CAKE.
THE PERSIMMONS SHOULD YIELD 1 AND 1/4 C. PULP.
BLEND WITH SODA AND SET ASIDE.
BEAT BUTTER AND SUGAR UNTIL FLUFFY. ADD EGG AND PERSIMMON/SODA MIX. BLEND WELL.
STIR TOGETHER IN SEPARATE BOWL THE FLOUR, SPICES AND BAKING POWDER. ADD TO ABOVE AND BLEND WELL AGAIN.
STIR IN NUTS AND PEELS. SPOON INTO 9 INCH GREASED AND FLOURED CAKE PAN AND BAKE 350 OVEN FOR 40 MINUTES. TEST
WITH A TOOTHPICK INSERTED IN CENTER FOR DONENESS.
COOL IN PAN 10 MINUTES AND THEN TURN OUT ON WIRE RACK TO COOL COMPLETELY. WHEN READY TO SERVE, SIFT POWDERED SUGAR OVER CAKE.

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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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Dec

19

2015

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
http://mightynest.com/blog/easy-as-pies-baking-with-kids

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Tom Noble of Armstrong Valley Farm knows what to eat seasonally. Right now he is making eggplant tian. He didn’t call it a tian but that is what it is. There is nothing better than slow roasted vegetables and most vegetables are improved by roasting.

Tom’s Eggplant Tian

Pyrex or other oven proof dish
olive oil and chopped garlic in the bottom of the pan
*layer slices of eggplant, onion and tomatoes until piled high
above the top of the dish
Hot oven (390) for a couple of hours until it cooks down and the liquid is gone – check half way. Getting too brown on top – cover with foil.
Also just for some lily guilding — at the end you could add bread crumbs or cheese or both

*add or subtract the seasonal vegetables of your choice.
Tian photo Toronto Sun

Santa Rosa Farmers Market's photo.
Santa Rosa Farmers Market's photo.
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Princess SeaFood at the Saturday Market with just caught black cod and here is a great recipe

Ingredients

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)
Instructions

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.

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The real deal.. Min Hee’s recipe for squash curry -she made it for the annual meeting and it was a big hit we are bringing it back for the Halloween-Harvest party   it’s a perfect fall dish

Butternut Chicken Curry
2 lb Peeled butternut squash cut into 2″ pieces
1 lb Chicken breast cut into 2″ pieces
5-8 Kaffir lime leaves, quartered.
1 Tbs red curry paste
2 Tbs fish sauce or to preference.
2 cans coconut milk.
1/4 cup Thai basil leaves for garnish.
Cooking Direction
In a large pan, combine all ingredients.
Heat on high and bring to boil. Reduce heat to low. Stir occasionally until squash is soft. Garnish with Thai basil
Serve with or over white rice.

Santa Rosa Farmers Market's photo.
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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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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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