Mi Fiesta has wonderful enchiladas –a quick fix meal and yummy!

Desantis Farm has guavas and Crescent Moon has pumpkins that grow their own decorations.

From the Wild Rose Ranch Website

Santa Rosa Farmer’s Market
Saturdays 8:30am-12 noon at the Veterans Building, all year
Last week we began selling our preserves at the Saturday morning farmer’s market in Santa Rosa. We will not be bringing vegetables until the CSA ends in a few weeks, but for now you can come by to check out our pickles, preserves, dried fruits, herbal teas, and raw fermented kraut. We are also selling some nursery starts for your winter gardens. See you there!

Wild Rose Ranch

Balyn Rose and Elli Hilmer

From cooks.com
The chestnut (Castanea spp., Fagaceae) is said to have originally come from Lydia, an ancient kingdom in Asia Minor. It has been used for food since those times. The chestnut tree is related to the oak and can live for up to 500 years. It is the least oily of all the nuts, and the easiest of digestion. It contains 15 per cent of sugar, and a large proportion of starch. They can be preserved so as to keep good for years. Chestnuts are usually roasted, boiled, or ground into a flour that is used to make bread, cakes, and cookies.

Chestnuts are enclosed in a prickly case, most of which hold three seperate small, smooth nuts. Each chestnut contains a wrinkled cream-colored kernel that is covered by a thin brown skin. The nut is protected by a hard, inedible reddish brown membrane known as the pericarp. Improved cultivated varieties of the chestnut tree produce a single large nut, which is fleshier and more flavorful. The French refer to these larger chestnuts, which are better for cooking, as marrons and to ordinary chestnuts as chätaignes.

read more for recipes to bake, stew,broil or roast…

It’s easy to roast chestnuts when you know how…here is a step by step guide.

Jim and Dave (AKA Sonoma Coast Organics) are back at market with chestnuts from 120 year old trees and the chanterelles that grow underneath them. This week they also had grapes, figs and quince. They will be at market through Thanksgiving.

They also have a small selection of open pollinated vegetable seeds.

Seasonal Vendors -Saturday Market
They also sell at the Sunday Sebastopol Market.

The Saturday Market welcomes “The Nut Lady.”
Nut-N-Other has almonds as fresh and natural as possible. She also has almond flour, butter and flavored nuts.

website

It’s apple time and Lambert’s Apples has a great selection including September Wonder, an early version of the Fuji. Stop by Wednesday and Saturday and pick some up.

Saturday October 17th, brought two new vendors and one who has come back.

Pam’s Candyshop has great treats all made from scratch.

Vertical Harvest is selling micro greens year round.

Pat’s Designs are handpainted wearable art and cards

Other markets are winding down for the season, but rain or shine, The Santa Rosa Farmers Market is open every Wednesday and Saturday all year long. The Wednesday Market had lots of tomatoes but there were also kefir limes, pomegrantes and persimmons

Cranberry beans from Crescent Moon Farm are lovely to look at and a nutrition powerhouse. If you are looking to cut eat less meat, beans are a great way to go.

This is a tasty recipe from Gourmet.

Added on 10/14 article from the Press Democrat featured shell bean recipes.