Saturday January 28th Vendor List

Eating seasonally

Saturday, January 28th Vendors List
Yes that is the sun and as a result, the market is going to be full of fabulous green things and orange and red and more. Winter is a great time for fruits and vegetables in Sonoma County.
Farmers and Ranchers
Armstrong Valley Farm
Bernier Farms
Bohemian Farms
Farm Sinclair
Foggy River
Gourmet Farms
Heron Fox Farm
Humble Roots
Laguna Farm
Min Hee Gardens
Neve Rose
New Family Farm
Owen Farms
Pennyroyal Navarro
Salmon Creek
Schlewitz Family Farm
Singing Frogs
Straus Family Dairy
Two Rock Cheese
Food Court
Anello’s Seafood
Falafel Fix
Lata Indian Cuisine
Min Hee Seoul Kitchen
Foodie Farm House
Crafts and Cooks
Alma’s oil Cloth
Anna’s Seafood
Barrell Creations
Berkman’s Spices
CA Coop
Cindy Zifas
Costeaux Bakery
Crumb Hither
Earth Temple
Eryie Olive Oil
Farm to Ferments
Franco One World Sausage
Full Circle Bakery
Future Eats
Home Maid Ravioli
Inner sunrise
Inner sunrise
John Rizzi
Leon Day
Mi Fiesta
Phi Kind Organic Chocolate
Princess Seafood
Pure Puer Tea
Raymond’s Bakery
Rover’s Choice
Royale Hare
Silk Winds
Sonoma Garden Design
Stinky Boots Old Fashion Store
The Garden Wild
The Hummus Guy
Traveling Boutique
Varda Rose
Wardwork Art

Eating seasonally
From the
Winter Greens and Citrus Salad Recipe
Serves 4
For the Salad:
1 grapefruit
1 naval orange
1 blood orange
5 cups baby kale
1 cup radicchio leaves
1 bulb of fennel, sliced
For the Dressing:
zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for a vegan preparation)
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
2. Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
3. Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.