Beautiful Spring day to visit the Santa Rosa Original Certified Farmers Market, more & more fruits & vegetables appearing every week, abundance of eggs, both chicken & duck, plus beef, lamb & pork.  Numerous choices for the perfect Mother’s Day gift, including Dutton Estate Wines, Orchid Plants, Daffodils, Jewelry, Chocolate, Baked Goods and more…

Saturday Vendor List:

It is going to be a beautiful day at the SROCFM,  loaded with lots of fresh fruits, vegetables, plenty of plant starts, including Bulb Bliss with an array of summer blooming bulbs and Lilies galore.  Ely’s kitchen will be present with their delicious Mexican food, as well as Chava’s Pizza, & The Green Grocer with all their favorites.

The complete vendor list:

Wednesday is a great day to visit the Santa Rosa Original Certified Farmers Market,  Fresh Fruit, Vegetables, Flowers, Eggs, Straus dairy products & more.  Wednesday is also Senior day, $2.00 in market bucks for folks 60+

We are looking at a beautiful Spring like market day, come by, doing some shopping in the sunshine with the best vendors in Sonoma County, Ely’s Kitchen is back with their wonderful Mexican Food!

Vendor List:

   Possible early showers but a great market line up

Vendor List:

Redwood Empire Food Bank is joining us tomorrow at the market to collect non-perishable food items to support those facing food insecurity in our community,  we are also hosting a free book give away, travel, cook, gardening, history, fiction, on and on. . . .

Both of these events in addition to a great line up of vendors:

Vendor List 2/27/21

Lemon-Pepper Salmon 

Recipe from:  Allrecipes Magazine

Simple, tasty and fast! Salmon is sautéed with all ingredients at once, and served over couscous.         Great with a Spinach salad

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 (4 ounce) salmon steaks
• 1 teaspoon minced garlic
• 1 tablespoon lemon pepper
• 1 teaspoon salt
• 1/4 cup water
• 1 cup chopped fresh tomatoes
• 1 cup chopped fresh cilantro
• 2 cups boiling water
• 1 cup uncooked couscous

Directions:

1.  Heat the butter and olive oil in a large skillet over medium heat.  Place salmon in the skillet, and season with garlic, lemon pepper and salt.  Pour 1/4 cup water around salmon, place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
2. Bring 2 cups water to boil in a pot. Remove from heat and mix in the couscous.  Cover and let sit 5 minutes.  Serve the cooked salmon over couscous and drizzle with sauce from skillet.