Which egg would you rather have?

Which egg would you rather have?

 

arm Fresh Eggs are a great source of quality protein with a lower
price. The yolks of farm fresh eggs are a deep, rich orange.

Egg Nutrients
Eggs are all natural and packed with a number of nutrients.

One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.

The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the mental and physical energy families need for important days.

Eggs are featured in this week’s Meal Deal recipe for Kale Frittata

Eggs are available from:

Singing Frogs Farm
Hector’s Honey
Armstrong Valley Farm
McClelland’s Dairy
Pepper Ranch Poultry
Salmon Creek Ranch Duck Eggs

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Kale Frittata

Kale Frittata

Frittata is a flat Italian-style omelet that’s usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.

This week’s meal deal features eggs!
The ingredients for this recipe are all available at the Saturday market. Kale from Min-Hee Hill Gardens and Tomme Fraiche cheese from Weirauch Creamery are available at ta special price.

Kale Frittata

1 dozen eggs $7 (prices vary. This is about average)
1 bunch kale $2 From Min Hee
3.5 oz Tomme Fraiche cheese from Weirauch $5
1 small onion $2

$16 total

Frittata

Preheat the oven to 350 degrees
In a nonstick pan saute the onions and kale with salt and pepper until soft.
Cube the cheese
Add 8 beaten eggs and the cheese to the pan over medium heat.
Cook on the stove top until the eggs start to set on the bottom
Place the pan in the oven and cook until the eggs are firm amd the top has browned,about 20 minutes.
Check by sticking a toothpick in the thickest part of the frittata. The toothpick should come out slightly moist.
Remove from the oven, and let it rest for approx. 5 minutes

At an additional cost, you can add 1/4 lb of mushrooms ($5) and/or 1/2 lb of potatoes ($2.50 per pound). Saute these with the kale and onions

With the remaining eggs, you can make deviled eggs or egg salad for sandwiches.

 

January is National Egg Month, which bodes well for those trying to eat a little healthier as a New Year’s resolution. Eggs contain more than just satisfying protein – they’re filled with 13 essential nutrients and phytonutrients for healthy eyes, pregnancy and brain function. Check out more interesting facts about eggs here. And don’t think you have to limit eggs to breakfast. They’re great any time of day!

Having trouble peeling farm fresh eggs
Here’s a tip from Tom Noble Armstrong Valley Farm.
Steam the eggs!

 

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We aren’t waiting for the first of the year to start our New Year’s resolutions.

The market’s goal is to bring recipes for ingredients in the market now.

Potato Leek Soup
This is for a version with potatoes and leeks, but you can add all kinds of things to change it up: greens, sausages, cauliflower or perhaps carrots.

Pepper Ranch Poultry has chicken stock. This soup can be on the table in 30 minutes with 5 minutes of prep time

Potato Leek Soup Recipe
• Prep time: 5 minutes
• Cook time: 30 minutes
• Yield: Serves 4-6.
Add to shopping list
Ingredients
• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
Method
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Nutrition Facts
Serving Size 222.5g
Amount Per Serving
Calories
158

Nutritional details are an estimate and should only be used as a guide for approximation.

Read more: Calories in Potato Leek Soup | Nutrition and Health Facts http://caloriecount.about.com/potato-leek-soup-recipe-r58407#ixzz2obYe72ef

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The annual heirloom tomato tasting is a chance for the market to show off our wonderful farmers.    Rain does not stop the faithful tomato tasters.  We are Northern Californians we know what to do when it  rains.

The winners of the raffle are:
Randy Casey
Molly Taylor
Linda Close
Each receives $20 in market bucks.   That could be a lot of tomatoes!

Thank you to Peggy (Peggy Parr’s Pottery) and Donna (Threads of Time) and her daughter too, for slicing up the tomatoes and making sure the salsa cups were filled.

This year, the tomatoes came from Tusque Farm, Hector’s Honey and The Patch.   Many others of our Sonoma farmers also grow tomatoes.  The recent rain helped boost the tomato season.   There are still lots and lots and lots of tomatoes  Ask your favorite vendor about case prices.

There was a salsa contest and everyone won.   They were all so different, we just couldn’t say one was better than the others.

Hector’s Honey has three entries – roasted tomatillo cooked tomatillo and roasted tomato salsa.  They were pretty darn good and when we asked for the recipe – Hector said they are thinking about producing them for the market.

Min-Hee Hill’s salsa  had a secret ingredient that made it more Spanish in origin — Min Hee used Padron peppers.

Penang Kitchen’s entry was a classic salsa -tomatoes, onions, peppers and avocados — it was very popular with folks looking for something not too spicy.

The Patch – Lazaro’s pico de gallo is a favorite and here is the recipe: dice a variety of heirloom tomatoes, Italian red onion, fresh cilantro, red pepper and serrano pepper for the salsa, then finished it off with a sprinkle of salt.   Very fresh tasting and very popular with the non-garlic lovers among us.

Non tomato farmers got in the act with things like wonderful tomato tarts from Dominique and Local Spicery put together a special tomato spice kit.  Waterhorse Ridge always has some tomato based jams, jellies and condiments.

Rain or shine, it’s always a great time at the  market’s annual Heirloom Tomato Tasting.   The left over tomatoes were donated to:  Slater Middle School’s are having a special farm to table culinary session in their foods class; the Redwood Empire Food Bank – they were very happy to
receive them and  a case for the field trip of 2nd graders coming to Wednesday
market from Hidden Valley Satellite School.

 

 

 

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Get a taste of ver jus at the Wednesday market

Get a taste of ver jus at the Wednesday market

Penny Royal Farm/Navarro Vineyards is at the Wednesday market and they have ver jus.  They also have sheep and goat’s milk cheese including a great blue cheese.  Not too mention wine.  It’s a party at Penny Royal Farm stand ..at least everything you need for a party including wine.

 

Verjus

 

(vair-ZHOO)

Also known as “verjuice,” verjus is the pressed juice of unripened grapes, and can be red (made from either purely red grapes or a red-white mix) or white (made from white grapes). While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally “green juice,” which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus. Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine. Widely used in the Middle Ages and the Renaissance, verjus has become more popular in recent years and is produced by many American wineries; it’s also widely imported from France. Red verjus has an earthier flavor, while white verjus has a crisper taste.

HOW TO BUY

Like wine and vinegar, each brand of verjus will have a distinct taste. Red generally varies from gentle and floral to rich and hearty; white verjus can be light and mild or tangy and aggressive. verjus is available in gourmet food stores, or directly from producers.

HOW TO USE

Both red and white verjus can be used in salad dressing, with a proportion of 3 parts verjus to 1 part oil; red verjus is better suited for strong-flavored greens like arugula, while white verjus is better for tender greens, like butter lettuce. You can use red verjus as you would use red wine vinegar or red wine—it is particularly good in sauces for meat or spicy foods, as well as marinating. You can use white verjus as you would use white wine vinegar, lemon juice, or white wine—it is good in beurre blanc, or other sauces for chicken or fish.

HOW TO STORE

Opened verjus will keep, re-corked, in the refrigerator for 2 to 3 months. To freeze for a longer period of time, pour verjus into ice cube trays.

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Michele Anna Jordan writing about sand dabs, “Pacific sand dab, that sweet little flatfish that all but disappeared four or five years ago.

The sand dab is back. Fisherman and fishmonger David Legro says he’ll have them weekly at the three farmers markets he attends (Healdsburg and Santa Rosa Original on Saturdays, Sebastopol on Sundays).    Jordan goes on to give the easy, fast and hot cooking directions

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Padron peppers from Armstrong Valley Farm the best easy appetizer you can make

Padron peppers from Armstrong Valley Farm
the best easy appetizer you can make

Summer time  and the first padron peppers are at the market.  The world’s best, easy and fast appetizer.  And not too bad for you either.    Armstrong Valley Farm is at the Wednesday and Saturday market.    Local Spicery has sea salt and other specialty salts.  Stonehouse Olive Oil locally produced olive oils.

Recipe from honest cooking

he Best Way to Enjoy Padron Peppers

Prep Time
Cook Time
Total Time
Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving.
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 2 generous cups of Padron peppers
  • 1-2 tablespoons olive oil
  • Sea salt for sprinkling
Instructions
  1. Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers.
  2. Cook and stir the peppers until the skin is brown and blistered.
  3. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
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Italian Red Garlic Min Hee Hill Garden

Italian Red Garlic Min Hee Hill Garden

“Garlic Lovers rejoice!: Min-Hee Hill Gardens is proud to introduce rarely seen European hardneck Garlic varieties: Bogatyr (rated a 10 on heat, the hottest, spiciest garlic in the world; as hot as a Habanero Pepper! Also rated an 8 on spice/flavor), Russian Red (rated a 5 on heat, a 6 on spice/flavor), Purple Glaser (rated a 5 on heat and 5 on spice/flavor), Purple Italian (rated a 3 on heat, a 4 on spice/flavor, and our own huge mild, but tasty Monviso Italian Red (rated a 1 on heat, a 3 on spice/flavor). These amazingly tasty Garlics are grown by our partner Rick Krout of Sunset Ranch in Sebastopol. Once you try this Garlic you wont settle for plain old garlic again!! Come by and try a sample of garlic-scape to see what they taste like. See you at the Market!”

 

Penang Kitchen is seving up Rendang Beef  voted one of the world’s 50 most delicious foods

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the countryOne of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary experts often describe rendang as: ‘West Sumatra caramelized beef curry’In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods’ list    Penang Kitchen’s version measures up.

 

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New potatoes are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes (in much the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days). New potatoes are pure perfection in potato salads or simply boiled with a bit of butter and a few chopped herbs.

New potatoes are classically served simply boiled and buttered. Rinse any dirt off the new potatoes’ skins and put them in a large pot. Cover new potatoes with cool water and bring everything to a boil. Add enough salt to make the water taste a bit salty (this is how the potatoes get seasoned, so don’t be stingy!) and cook, gently boiling, until the potatoes are fully tender, 10 to 15 minutes. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a serving dish and top with pats of butter. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like.

Their high moisture content helps new potatoes keep their shape when they’re cooked, making them ideal for potato salads .

While not a traditional preparation, new potatoes can also be roasted. Because of their slightly waxy texture and tendency to keep their shape, new potatoes don’t make great mashed potatoes, but you can use them to make Smashed Potatoes.

ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Armstrong Valley Farm and Hector’s Honey have new crop potatoes at the Wednesday market.

Wednesday June 12th market vendors.

Welcome Penny Royal Farm  farmstead goat and sheep’s milk cheeses.

Hectors Honey

Armstrong Valley Farm

Farm Sinclair

Parsons HomeGrown

EGB Farms

Dreamcatcher Ranch

The Patch

Sebastopol Berry Farm

Min-Hee Hill Garden

Bohemian Wellbeing Farm

Mi Fiesta

Full Circle Bakery

Gaga Cafe

Waterhorse Ridge

Comfort Zone

The Garden Wild

Willow Designs

Beach House Candles

Live A lot Foods

Vicki Kemp

Green Grocer

Penang Kitchen

And this week Local Spicery and Edgeworks Knife sharpening

 

 

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The Wednesday market has everything you need to make the rest of the week just fine.   Three great prepared food vendors make our pop-up food court a great place to bring people when everyone wants something different.

 

 

Hectors Honey

 

Armstrong Valley Farm

 

Farm Sinclair

 

Parsons HomeGrown

 

EGB Farms

 

Dreamcatcher Ranch

 

The Patch

 

Sebastopol Berry Farm

 

Min-Hee Hill Garden

 

Bohemian Wellbeing Farm

 

Salmon Creek Ranch

 

Full Circle Bakery

 

Gaga Cafe

 

Waterhorse Ridge

 

Comfort Zone

 

The Garden Wild

 

Willow Designs

 

Beach House Candles

 

Live A lot Foods

 

Vicki Kemp

 

Green Grocer

 

Penang Kitchen

 

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