Feb

27

2014

March 1st Market Meal Deal

Meal Deal for Saturday March 1

This week’s Meal Deal is perfect for the weather. What could be better than a fragrant lamb roast. Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market. Named vendors have discounted their prices for this week’s meal deal.

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total 19.50

Rosemary sprigs If you don’t have at least a small pot – get one from Nature’s Spirits. In the mean time Dennis at Franco’s One World Sausages will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.

Meal Deal for Saturday March 1

This week's Meal Deal is perfect for the weather.   What could be better than a fragrant lamb roast.  Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market.  Named vendors have discounted their prices for this week's meal deal.  

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total                                                           19.50

Rosemary sprigs  If you don't have at least a small pot - get one from Nature's Spirits.  In the mean time Dennis at @[245075998866237:274:Franco's One World Sausages] will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.
 
Read More...

 

Some of the best cooks are vendors at the Santa Rosa Original Certified Farmers Market

Each week the market highlights a recipe and the  ingredients are on special at the market

 

Sausage, cabbage and carrots  Oh Boy!  Photo from Home Cooking

Sausage, cabbage and carrots Oh Boy!
Photo from Home Cooking

 

This week the recipe comes from Franco — Franco’s  One World Sausage.  It’s fast, easy and truly tasty and all the ingredients are on special January 4th

Sausage and Cabbage

1 small head of cabbage (cut into bite size pieces)

4 sausage links

½ lb carrots sliced

1 small onion diced

3 cloves garlic diced

salt and pepper

Medium heat

Brown the sausages on all sides and remove from the pan

Add the onions and carrots and garlic and saute until soft.

Add the cabbage, salt and pepper (to taste) sausage and cover the pan.

Cook for until the cabbage is tender, stirring occasionally (approx. 15-20 minutes)

Specials available for this dish from:

Franco’s One World Sausage – sausage

Bernier Farm  – cabbage

Armstrong Valley Farm – garlic, carrots

Here’s the math:
Our special meal deal comes in under $20.00
If you have’t tried sausages from Franco’s One World Sausages
this is a great opportunity.

Siciliana is the freatured sausage Pork with white wine, garlic, wild fennel, coriander and other spices. $9 for a pack.

Bernier Farm i cabbage for $1.50 per pound. 2 lbs of cabbage will work but he said his are large (2-4 lbs)

Tom is selling carrots for $2 lb and garlic typically is $2.50 per head.

Small onion from anyone is about $2.

$9 Sausage
$4.50 Cabbage
$2.00 Carrots
$2.00 Onion
$2.50 Garlic

$19.50 Total with cabbage, garlic and carrots left over. (sounds like cole slaw)

 

Read More...

DSC00093

Your opinion of carrots will change dramatically when you eat fresh carrots from the farmers market.   There is a massive taste differences between supermarket carrots and farm fresh carrots.? It is  like  two entirely different vegetables: one the watery, bland, orange fake baby vegetable;  the other sweet, sugary carrots, in varying sizes, with a taste akin to candy.    If you want to convince someone that there is a difference — give them a bouquet of carrots from the market.

Fresh carrots, in season and straight from the farmer should consistently taste like sweet treats.  There’s no need for ranch dressing to liven these veggies up.  And there’s no need for all of the carrots to look the same, or even be the same color.   You will love the rainbow of colors, gnarly, vibrant, and foot-long carrots equally.

Carrots are available all year round, but the true season is October – March.

Tom Noble from Armstrong Valley Farm always has wonderful carrots.  Right now he has purple carrots with an orange center.   Armstrong Valley Farm is a year round vendor at both the Wednesday and Saturday markets.

 

 

 

Read More...

Dec

18

2012

The carrot

Everybody puts up with the modern supermarket carrot.   You can use them cooked or raw, the color is great and they keep.

Supermarket carrots are fine for the soup pot, but nothing beats local varieties when carrots really count.   There aren’t many vegetables as eye-catching as bunches of white, yellow, orange, red and purple carrots, from slender minis to knobby standard sizes, with chunky Thumbelinas in between.

Roasting, braising, grilling and more extreme forms of culinary invention, typically applied to a pristine slab of hamachi tuna or a rosy duck breast, are now directed at piles of freshly dug carrots.

As good cooks know, “freshly dug” is as important for carrots as “diver” is for sea scallops.

Then there is the rich, deep flavor of a fresh carrot, especially this time of year. Carrots, it turns out, have a season.

The best demonstration of  farmers market produce exceptional taste is the carrot.   If you really want to do a a friend a flavor favor, give ’em a bunch of carrots from the market.

Wednesday and Saturday markets both have an exceptional variety of freshly dug carrots.

Here is a collection of easy carrot recipes.

 

Read More...