Branch and Brine Olives

New to the Saturday market
Branch and Brine
Stop by and try a sample.

John Fritschen
707 322 5806
Windsor, Ca 95492





Lazy person’s crab

You can have ravioli, crab cakes and even cioppino made with fresh, local dungeness crab and not have to crack or clean anything.

Mama Tina’s Ravioli will be at the Saturday market featuring her fresh dungeness crab ravioli.

Santa Rosa Seafood has crab meat, cioppino and crab cakes.

Santa Rosa Seafood has live and cooked crab.

Carson’s Catch also has live crab. Saturday market

pictured Mama Tina buying the crab at Santa Rosa Seasfood and cooking the crab for her ravioloi.





Letter from Redwood Empire Farm

Hi Farm Friends-

Just so you all know, we’re still making our weekly appearance at the Santa Rosa Farmers’ Market on Saturday mornings. Despite the chilly weather, we have lovely kale (Red Russian and Dinosaur), Rainbow chard, arugula, lettuce mix, broccoli, beets, persimmons (Fuyu and Hachiya), Sugar Pie pumpkins, butternut squash, spaghetti squash, and Cleland Ranch eggs. This time of year, as the Market inevitably slows for the Winter, we farmers who continue to brave the cold are especially appreciative of those of you who make a weekly point of doing your shopping at the Farmers’ Market. Thank you for letting us grow your food – without you, we wouldn’t be able to do what we do!

Also, in case you didn’t know, for the next few weeks leading up to Christmas, the Market will be featuring an abundance of local artists, crafters, and artisan food purveyors, making it a geat place to do some holiday shopping. Not only is parking a breeze and the mood mellow, but you can be sure that most everything you’ll find is locally made by a REAL person, of exceptionally high quality, and entirely unique.

Hope to see you at the Market!

Ariel Russell

Redwood Empire Farm





The egg and you

Compare a industrial egg with a farm fresh egg: there were some distinct differences. The yolk of the store-bought egg broke instantly when cracked the shell open, while the farm egg yolks resisted even the point of my fork.
The farm egg whites also kept their shape, and I could clearly distinguish the inner and outer layers of white. In contrast, the grocery egg white was watery and ran every which way in the bowl, a clear sign of aging.
Most impressive was the difference in color. The farm fresh eggs yolks were a rich, glossy orange that I found instinctively appealing. The store-bought yolk was a weak yellow, without the robust richness of the farm egg’s color

Give someone a great breakfast -eggs, bacon,(or ham, sausage or steak) and so many great breads or rolls to choose from. Butter from McClelland or Springhill and lot of jams and spread to pick. Introduce someone to farm fresh eggs – great ingredients make great dishes

Pictured here an egg from Armstrong Valley Farm (on the left) versus a chicken factory egg.

Eggs are available from: Redwood Empire Farm, Hector’s Honey, Armstrong Valley Farm
Triple T has organic chicken eggs, quail eggs and duck and turkey eggs. Salmon Creek Ranch has duck eggs.

From Please help us spread the word — eggs from hens raised on pasture are far more nutritious than eggs from confined hens in factory farms.
LATEST RESULTS: New test results show that pastured egg producers are kicking the commercial industry’s derriere when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. Learn more: Eggciting News!!!
RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. “





Dechava Son’s Cheese Company

This is a great story resulting in great cheese This is a brand new cheese company.
The cheesemaker got his start at Bellwether and is now making great cows milk cheeses some in the style of his native Mexico. There are both familiar and new style cheeses. He makes a ricotta style that will turn any dish from daily to special occasion.

The mozzarella is creamy and melty good. The blue style has just the right amount.
These are cheeses to cook with and enjoy plain. Stop by on Saturdays for a taste and to learn about the cheeses.

Dechava Son’s Cheese Company Saturday





Red Popcorn

Miniature ears of popcorn in red – Perfect for movie night and holiday giving (and eating.) The popped corn is rimmed in red – makes any time a festive occasion

Find it at Tristano’s Tolay Twisted Farms
This is the home of an amazing collection of squashes as well

Follow Tristano’s Tolay Twisted Vegetable on Facebook





Smoked Brown Sugar

You could give this to everyone on your holiday gift list and no one would complain.

The Smoked Olive has smoked brown sugar.

Just get a whiff of it and your cooking imagination will run wild.

here are some comments
Ken Pontac | June 17, 2011 5:34 PM | Reply

I’ve been a fan of this incredible oil for years. It’s my go-to hostess gift, and is always appreciated. The brown sugar is an amazing and versatile ingredient that turns a simple carrot and turnip soup into a transcendent elixir. A must for any serious kitchen, and many frivolous ones as well!
Margie | June 5, 2011 1:23 PM | Reply

Just came back from the St. Helena Farmers Market and bought the last 2 containers of smoked brown sugar. It has got to be THE food product of 2011. It smells fabulous and I can’t wait to use it on some salmon and meats.

Follow the Smoked Olives’ culinary adventures on facebook





Shopping is fun at the market

We absolutely positively guarantee you will not be pepper sprayed by another customer while holiday shopping at Santa Rosa’s Original Certified Farmers Market

Free and easy parking. Open until 1 pm. Come for breakfast and stay for lunch.

As well as all the regular vendors – In December there will be more artists than usual.

Saturday, December 3rd find beautiful holiday decoration — several styles of christmas wreaths – Ridgeview Farm and Aroma Floral with dried wreaths and live wreaths from Occidental.

Emily with her Glorious Gourds is here.

Diane with Lorilai’s Covers – those really cute children’s hats.

Ami Sol with children’s clothing.

Willow Designs, Peter Bailey and Gary Chappell with quality jewelry.

Damselfly Designs with fun tie dye.

Vicki and Renee with women’s, cool shirts for men,clothing,table cloths, napkins – it’s where you want to buy gifts for yourself.

Kirsten’s beautiful cards and prints of fruit and vegetables.

Holly Jordan Sonoma Kitchen Linens with wooden spoons, cutting boards and hand painted dish towels.

Damselfly Designs one of a kind garments and lots and lots of tye dye including the coolest socks around.

The market is a great place for gifts. For the pepper heads – there are fresh peppers and of course Peppahead and a number of vendors make their own hotsauces Triple T among them.

Order a farm market basket…or market gift certificates

Pictured hats from Lorilai’s Covers





Market vendors tell their stories

Seattle Independent multi-media journalist and videographer Jack Olmsted visits Santa Rosa. It’s a great tour whether you are local or just visiting.

Video Blog

Interviews at the market: get to know the stories about the people at the market

Barbara Walker Walker Ranch Apples

Brenda Chatelain The Smoked Olive

Paula Downing Market Manager

Amy Macintosh Assistant Market Manager





Curcurbitaceae family

As members of the Curcurbitaceae family, winter squash come in a multitude of sizes and colors. With hard shells, some have a shelf life of up to 6 months under proper storage conditions.

Winter squash are a rich source of carotenes as well as an excellent source of vitamins C, folic acid and B1, potassium and dietary fiber. When selecting winter squash, look for ones that feel heavy for their size and have dull hard rinds. Due to their hard nature, winter squash are easiest baked.

But there are plenty of other great recipes such as these from All Recipes