Saturday April 18th Vendor List

Vendors List Saturday April 18th
Fava beans — worth the work! back at the market

Farmers and Ranchers
Armstrong Valley Farm
Bellwether Farm
Bernier Farms
Bohemian Farms
Duncan Mushroom
Farm Sinclair
Foggy River
Hectors Honey
John Ford
Karlonas Quail and Quail eggs
Laguna Farm
LaVida Farms
Ma & Pa Gardens
Min-Hee Hill Gardens
Nature’s Spirit
Neve Rose II
Owens Ranch
OZ Farms
Parsons home Grown
Pepper Ranch
Salmon Creek
Schlewitz Family Farm
Singing Frogs
The Beet Generation
Williamson Ranch

Crafts, baked goods and other clever folk
Alma’s Oil Cloth
Archetectual Design
Beach House Candles
Berkman’s Spice
Cookie Take a Bite
Costeaux Bakery
D & H Woodworking
Earth Temple
Farm to Ferments
Francos One World Sausage
Full Circle Bakery
Gaga Café
Home Maid Ravioli
Hue De Laroque
John Rizzi
Leon Day
Mi Fiesta
Not Yer Momma
One Ocean Seafood
Press Democrate
Pure Puer Tea
Quiche & Carry
Raymonds Bakery
Royale Hare
Run Around Brew
Sonoma Garden Designs
Sonoma Woodworks
Stonehouse olive oil
The Bone Broth Company
The Garden Wild
The Hummus Guy
Willow Designs
Wine country Chocolates

Our Chefs in the Food Court
Green Grocery
Lata Indian
Starting from Scratch
Penang Kitchen

Santa Rosa Farmers Market's photo.

Fava Bean Basics

If all you know about fava beans is that Hannibal Lecter favored them with a nice Chianti, it’s time to get better acquainted (with favas, that is). They’re an ancient member of the pea family and have a nutty taste and buttery texture all their own. They do take a bit of work — fava beans have to be shelled, and unless they’re extremely small, the individual beans will have an outer skin that needs to be removed as well — but they’re deliciously worth it.

In Season: Peak season for fava beans is late March through early May.
What to Look For: Seek out sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.
How to Store: Refrigerate for up to one week.

Recipes from Saveur