Oct

04

2013

Saturday October 5

Summer is slowly leaving town still lots of tomatoes , cucumbers and green beans. But fall is here. That means chestnuts and chanterelles — Jim and Dave are back.

There is a new fish monger in town Freshways Wild Fish – right now they have salmon, halibut, dungeness crab, shrimp, and black cod.    Always wild caught.

Chef Jennifer Una is cooking up some dishes from the market. It’s always a great place to hang around a taste.

10/5 market:

Music – Hank Levine

Cooking Demo – Jennifer Una

Vendors:

l

Armstrong Valley Farm

Bella Ridge Farm

Bellwether Farms

Bernier Farms

Bohemian Wellbeing Farm

Canvas Ranch

Daffodils, Dahlias, Lilies’ Oh My!

EGB Farms

First Light Farm

Foggy River Farm

Hectors Honey

John Ford Ranch

Karlonas Farms

Laguna Farm

Leap Frog Greens

Ma & Pas Garden

Min-Hee Hill Gardens

My Wild Iris Rows

Napa Valley Botanicals

Nature Spirits Garden

Neve Roses II

New Family Farm

Offerings of the Land

Orchard Farms

Oz Family Farm

Pepper Ranch

Salmon Creek Ranch

Sebastopol Berry Farm

Singing Frogs Farm

Sonoma Coast Organics

The Beet Generation

The Patch

Tusque Farms

Twin Peaks Orchard

Two Rock Valley Cheese

Walker Apples

Weirauch Farm and Creamery

Williams Ranch

Williamson Farm

Chef Henderson Catering

Green Grocer

Guerilla Foods

Penang Kitchen

Starting from Scratch

Alma’s Oilcloths

Architectural Ceramic Designs

Aroma Floral

California Coops

Costeaux French Bakery

Created by Vanae

Dominique’s Sweets

East West Gourmet

Edgeworks Sharpening Service

Franco’s One World Sausage

Full Circle Bakery

Gaga Café

Gandolf’s Chocolates

Gifted Touch Massage

Grizzly Bear Sweets

Hilltop Honey

Home Maid Ravioli

Hue de Laroque

Kirsten’s Krafts

Leon Day Condiments

Local Spicery

Mama Baretta

Mi Fiesta Catering

Not yer Mommas Granola

Nourish

Philisophers Stoneground

Pure Puer Tea

Quillfully Yours

Raymond’s Bakery

Run Around Brew

Scott Wilson Pottery

Sia Baskets

Sonoma Garden Designs

Stonehouse Olive Oil

The Beet Generation Juice

Waterhorse Ridge

Willow Designs

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We Honored the Gravenstein and we had a lot of fun at our annual apple festival.

The winners of the raffle are:  Iris Yamaguchi,  Monetta Silva,  Tranium.

 

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Every year, the market joins with Slow Food Russian River to honor the Gravenstein Apple.    It’s a party with a purpose.    Slow Food Russian River was also a factor in bringing back the Bodega Red Potato.   Thank you Slow Food Russian River for bringing back food – where the most important factor is that it tastes good.

This Saturday August 24 is going to be a great market.  Chef Una demonstrating apple recipes, activities for kids, and apple tastings.

Tomorrow is the Gravenstein Apple Celebration!

Food Demo by Jennifer Una

Apple Juicing by the Gravenstein Apple Committee

Balloon Animals by Pop the Clown

Live Music and FUN!!

Tomorrow is the end of the season for Branch & Brine

Sonoma Woodworks will be here!!

Here is the line-up!

Agricultural

Armstrong Valley Farm

Beet Generation Farm

Bellwether Farms

Bernier Farms

Bohemian Wellbeing Farm

Branch & Brine

Canvas Ranch

Daffodils’, Dahlias, Lilies Oh My

Dry Creek Peach

EGB  Farms

First Light Farm

Foggy River

G&S Farm

Hectors Honey

John Fords Ranch

Karlonas Farms

Kays Bo Kays

Laguna Farm

Leap Frog Greens

Ma & Pas Garden

Min-Hee Hill Gardens

My Wild Iris Rows

Natures Spirits Garden

Neve Roses ll

New Family Farm

Offerings of the Land

Orchard Farms

Owen Family Farm

Oz Family Farm

Pepper Ranch

Ridgeview Farm

Salmon Creek Ranch

Sebastopol Berry Farm

Singing Frogs Farm

St. Benoit Creamery

The Black Sheep Farm

The Patch

Tusque Farms

Twin Palms Farm

Two Rock Valley Cheese

Walkers Apples

Weirauch Farm & Creamery

Williams Ranch

Williamson Farm

Prepared Foods

Chef Henderson Catering

Green Grocer

Guerilla Foods

Lata’s Indian Cuisine

Penang Kitchen

Non-Agricultural

Aroma Floral Designs

Bumble Bee Seafood

California Coops

Costeaux French Bakery

Damselfly Designs

Dominique’s Sweets

Earth Temple

East West Gourmet

Edgeworks Sharpening Services

Franco’s One World Sausage

Full Circle Bakery

Gaga Café

Gandolf’s Fine Chocolates

Grizzly Bear Sweets

Hilltop Honey

Home Maid Ravioli

Leon Day Condiments

Mama Baretta

Mi Fiesta Catering

Not yer Mommas Granola

Nourish

Philisophers Stoneground

Poppies

Pure Puer Tea

Raymond’s Bakery

Royale Hare

Run Around Brew

Sia Baskets

Sonoma Garden Design

Sonoma Woodworks

Starting from Scratch

The Beet Generation Juice

The Garden Wild

Threads of Time

Vicki Kemp

Waterhorse Ridge

Willow Designs

 

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Don’t miss this market — there is a lot going on.     There are over twenty Sonoma County farms selling produce at the market this Saturday.  That doesn’t include our mini-cheese trail or local fish and meat.   You won’t find a bigger and more diverse selection of local produce anywhere.

If you are looking for a great place to grab a meal — the market has amazing chefs (perfect for your next party)   Here’s a look at a few of our star chefs.

Free Cooking Demos with  Chef Jennifer Una is back with her popular cooking from the market   Recipes at the end of the vendors list

The market’s new and improved location means we can welcome more community groups.  This week :

Sonoma County Animal Shelter will bring puppies seeking a good home to market.

Sonoma County Council on Aging

Master Gardeners

International Hosting Exchange

Music:  The Rose Town Ramblers!

Returning to market this week:

Tusque Farms

Sebastopol Berry Farm

Nut-n-Other

Claudia Bruckert with her new book – A Roosters Tale (a year in the life of a clan of chickens)

Scott Wilson Pottery

Saturdays Vendors:

Armstrong Valley Farm

Beet Generation

Bellwether Farms

Bernier Farms

Bohemian Wellbeing Farm

Busalacchi Farm

Daffodils, Dahlias, Lilies Oh My!

EGB  Farms

Foggy River

Hectors Honey

John Fords Ranch

Kay’s Bo Kay’s

La Vida Buena Nursery

Laguna Farm

Ma & Pas Garden

Min-Hee Hill Gardens

My Wild Iris Rows

Natures Spirits Garden

Nut-n-Other

Offerings of the Land

Orchard Farms

Parsons Homegrown

Pepper Ranch

Salmon Creek Ranch

Sebastopol Berry Farm

Singing Frogs Farm

St. Rose Winery

Stokes Family Farm

The Black Sheep Farm

The Patch

Tusque Farm

Twin Peaks Orchard

Two Rock Valley Cheese

Weirauch Farm

Williams Ranch

Williamson Farm

X-oticals

Alma’s Oilclothes

Aroma Floral

Beach House Candles

Bumble Bee

CA Coops

Costeaux French Bakery

Dominique’s Sweets

Edgeworks Sharpening

Franco’s One World Sausage

Full Circle Bakery

Gaga Café

Gandolf’s Fine Chocolates

Gusto

Hilltop Honey

Hue de Laroque

Live A Lot

Local Spicery

Loraleis

Mama Baretta

Mi Fiesta Catering

Moonshadows

Not yer Mommas Granola

Oz Family Farm

Quillfully Yours

Raymond’s Bakery

Rogers Photo Art

Royal Hare

Run Around Brew

Scott Wilson Pottery

Sia Baskets

Sonoma Garden Design

Soulstice Spa

Stonehouse Olive Oil

Varda Rose

Vicki Kemp

Waterhorse Ridge

Willow Designs

Chef Henderson

Green Grocer

Guerilla Foods

Lata’s Indian Cuisine

Otis & Sadie’s Hot BBQ

Penang Kitchen

 

 

JUNE 2013 FARMER’S MARKET RECIPES

 

I recently picked up Deborah Madison’s new book, Vegetable Literacy. Best known for her restaurant, Greens, her many vegetarian cookbooks and her activism around bio- diversity, gardening and sustainable agriculture, she now brings us an encyclopedia of edible plants and herbs organized by their botanical families. Her book is laced with color photographs and lots of recipes from food traditions the world over. I thought I’d share a few I gleaned from its pages for this month’s offerings. I hope you find the ingredients and try them at home and keep encouraging our local farms to produce a diversity of crops to protect and honor the bounty of the plant kingdom in all its expressions.

 

THE CARROT FAMILY (umbellifers)

angelica, anise, asafetida, caraway, carrots, celery, celeriac, chervil, cilantro, cumin, dill,

fennel, hemlock, lovage, parsley, parsley root, parsnips, Queen Ann’s lace, wild carrot

 

 

Chilled Spicy Carrot Soup                                                        w/ Dill Flecked Yogurt Sauce

 

2 T. ghee, grapeseed or coconut oil                                           1 small clove of garlic

1 sweet onion, sliced                                                                 good salt

1 T. peeled and chopped ginger                                                1 cup yogurt

3 cups sliced carrots                                                                 ½ cup finely chopped dill

1 ½ tsp. ground cumin                                                              sumac

1 tsp. ground coriander

¼ tsp. tumeric

2 T. cilantro stems finely minced

5 ½ cups water or stock

good salt

juice of one lime

 

Warm the oil in a wide soup pot and add the onion, ginger, carrots, spices and cilantro stems. Stir to coat and cook over medium heat for about 5 minutes. Add water and 1 ½ t.

salt and bring to a boil. Lower the heat, cover, and simmer until the vegetables are quite soft, about 20 minutes.

 

Purée until very smooth in blender or with immersion blender. Cover and chill well. The flavors dullen with cold, so season with lime juice and more salt if needed just before serving.

 

To make sauce:

 

Pound the garlic in a mortar with ¼ tsp. salt until smooth. Stir in the yogurt and dill. Taste for salt. Swirl a spoonful of sauce in each serving of soup and add a pinch of sumac

to garnish.

 

THE SUNFLOWER FAMILY (composites)

artichokes, burdock, cardoons, chamomile, chicories, echinacea, endives, Jerusalem artichokes, lettuces, marigolds, milk thistles, safflower, salsify, sunflowers, tarragon

 

 

Sautéed Sunchokes with Rosemary and Smoked Salt

 

About 2 T. sunflower seed oil

1 pound Jerusalem artichokes, scrubbed and thinly sliced

good salt

2 T. minced fresh rosemary

smoked salt, for finishing

 

Heat the oil in a wide skillet over medium-high heat. When the oil is hot and shimmering, add the sunchokes, season with several pinches of salt and the rosemary, and sauté, turning the slices frequently, until browned and crisped in places, 10 to 15 minutes. Turn them onto a plate and season with the smoked salt.

 

 

THE ONION FAMILY (alliums)

asparagus, onions, chives, cipollini, garlic, green onions, leeks, ramps, shallots, SCAPES

 

 

Garlic Scape and Walnut Pesto

 

12 garlic SCAPES, thinly sliced

¼ C. walnuts

¼ C. walnut or olive oil

¼ C. olive oil, as needed

good salt

Parmesan cheese (opt.)

freshly ground pepper

 

Put the scapes and walnuts in a food processor and pulse to break them up. With motor running, gradually pour in the walnut and olive oils until the mixture is smooth, ading more olive oil if needed for a good consistency. Add ½ tsp. salt, then the cheese, and pepper to taste. Spread on crostini, stir into soups, toss with pasta or potatoes.

 

If you don’t have electricity, mince fine and grind in a mortar and pestle!

 

 

REGARDING SCAPES:  The curvaceous green shoots that rise out of the base of hardneck varieties of garlic (cannot be braided) with a flower bud on the end. They are ususally cut off by farmers to save more of the plant’s energy for the bulbs.  Can be used in a sauté stir-fry, vegetable ragout, soups, pesto, etc. Garlicky! Find them, experiment.

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Mar

04

2013

Last week was wonderful!

2013-02-27_09-42-20_373

What a great week.   On Wednesday the Redwood Credit Union practiced random acts of kindness at the market by paying for people’s groceries.

2013-03-003 2013-03-02 11.14.25

The Saturday market was jumping, Chef Jennifer Una was back with her popular demonstration of dishes –ingredients are straight from the market.

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The Buena Vida Nursery is here just in time for your spring garden.

2013-03-02 11.13.01

Aroma Floral is back — just what you need to brighten up any corner of your house and what a wonderful gift any of her designs would make.

2013-03-02 11.12.33

The Rosetown Ramblers had the market swinging!

 

 

 

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Chef Jennifer Una gives Tom a taste.

Chef Jennifer Una gives Tom a taste.

Chef Una is making three different recipes:  Chard and Leek Fritters, Roasted Radish over Garlicky Greens and Curried Potato and Spinach Soup.  Demonstrations at 10, 11 and noon.

 

Recipe for Garlicky Greens and pan roasted radishes

Recipe for Garlicky Greens:

 

1/4 cup sauté oil

4 cloves garlic, smashed and minced

1# kale, washed, stems removed, drained

1# mustard greens, washed, stems removed, drained

1# turnip greens, washed, stems removed, drained

salt

pepper

                        ~if buying turnips in bunched, finely dice turnips to add to the pan

Heat 2 T. of the oil in a large pan on a low heat.

Add the garlic and sauté, stirring constantly, about 1 minute.

Add the kale, greens, salt and pepper, diced turnip and toss to coat in

            garlic and oil.

Reduce heat to very low cover, simmer 20-25 minutes stirring occasionally

until tender.

Uncover, drizzle with rest of oil, cook uncovered until liquid evaporates – 3-4 minutes.

 

Pan Roasted Radishes:

 

1# radishes, tops on

2 T. butter, melted

2 T. olive oil

1 T. red wine vinegar

3-4 sprigs of thyme

1 clove garlic, grated

zest of one lemon

salt

pepper

water or stock

 

Trip turnip tops leaving 1/2″ of stem. Keep greens for garnish. Rinse both well

Heat butter, oil and vinegar in large sauté pan over medium heat.

Sauté radishes 10 – 15 minutes with a drizzling of oils and vinegar, thyme sprigs,

garlic, lemon zest and salt and pepper. Add a few T. water or stock to keep radishes

from sticking. When tender, remove from heat and serve atop the garlicky greens.

Garnish with radish greens and thyme sprigs.

Jennifer Una – Nutrition Educator & Natural Chef in Santa Rosa

If you are ready to make a transition to greater vitality, make better choices in the grocery store and in the kitchen, learn fantastic recipes to bring delicious healthy food to your table or need help identifying and overcoming obstacles to your personal health goals, look no further…..

 

Jennifer Una, certified Nutrition Educator and Natural Chef will provide customized assessment and subsequent coaching to bring you into a life with more energy, better sleep, fewer colds and allergies, more balanced moods, freedom from negative lifestyle habits and overall protection from chronic and degenerative disease.

 

Jennifer’s cooking classes are another great way to get acquainted with her enthusiastic yet gentle approach to making changes you can live with. Get together with friends, family or someone in your care for a lively nutrition demo/dinner party or a small group of eager young chefs in your home.

 

Become acquainted with foods of the highest quality, grown locally and organically in your area. Jennifer is available to help you retrain your palate to crave the foods and dishes that will bring you the deepest nutritional value; gorgeous to look at and fun to share with the people you love.

 

 

 

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We haven’t forgotten Valentine’s Day.

The market is going to hold a drawing for an Extra Special Valentines Basket.  $10 per entry or 5 entries for $40.

Winner will be drawn at noon on Saturday 2/9.  Prize must be picked up at either the Saturday 2/9 or Wednesday 2/13 market.      You do not have to be present to win.    Check at the information desk for details on the basket…but for sure chocolates from Gandolf’s Fine Chocolate

Chef Jennifer Una is back with her farmers market recipes.  This week:  the beet.

BEET BORSCHT

 

serves 6

 

2 T. coconut oil

1 yellow onion, medium chopped

½ tsp. caraway seeds

1 carrot, sliced

1 stalk celery, sliced

1 large yellow potato, medium diced

1 T. tomato paste

1 bunch red beets, scrubbed and peeled (4 medium)

1 qt. water

1 bay leaf

salt

ground black pepper

1 tsp. apple cider vinegar

handful raw sauerkraut

sour cream, yogurt or crème fraiche

dill, chives or scallions for garnish

 

Heat oil in medium sized soup pot.  Add onion and seeds and sauté for a few minutes. Add carrot, celery and potato and sauté until soft. Add tomato paste and heat through. Add beets and water enough to cover by about ½”. Add bay leaf and bring pot to a boil.

 

Reduce heat, cover and simmer until all is tender. Turn off the heat and remove the bay leaf. Add big pinch of salt and a grind of pepper into the pot. Taste soup to adjust seasonings by adding salt, pepper, apple cider vinegar to taste.

 

Put a spoonful of sauerkraut in serving bowl and ladle soup over it.

Serve with a dollop of crème fraiche, yogurt or sour cream and a sprinkling of fresh herbs if desired.

This week’s vendor list:

 

Salmon Creek Mama Baretta

 

Williams Ranch Edgeworks

 

Weirauch Costeaux

 

Offerings of the Land GaGa

 

Middleton Farms Gandolf

 

Hectors Honey Full Circle

 

First Light Water Horse

 

DeSantis Hue de Laroque

 

Laguna Farm Bumble Bee

 

Orchard Hilltop Honey

 

Bohemian California Coops

 

Armstrong Francos

 

Berniers Raymonds Bakery

 

Min Hee Vicki Kemp

 

EGB Willow

 

Nature Spirits Varda Rose

 

Twin Peaks Dominique

 

St Rose Winery Royal Hare

 

Walnut Orchard Mi Fiesta

 

Branch & Brine Cathy Wayne

 

Pepper Ranch The Garden Wild

 

The Black Sheep Farm Good gal Delights

 

Two Rock Cheese Threads of Time

 

Owen Family Run Around Brew

 

Truths Dolls

 

Not Yer Momma

 

Green Grocer mateoGranados

 

Ultimate SouvlakiPenang Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Winter Root Soup

Chef Jennifer Una

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Chef  Una used white beets from Min Hee Hill Gardens.   Min Hee is at both the Wednesday and Saturday market.

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