The Santa Rosa Original Certified Farmers Market opens its tiny Thursday market for the summer.

The teeny, tiny but very special Thursday market returns tomorrow July 11 to it’s spot near Coddingtown Mall.    Although this market is  specially for WIC* recipients it is of course open to the public.    Fruit and vegetables are emphasized but it’s got the best of everything

Special Summer Market at the WIC Parking Lot (across from the side door of JC Penney’s in Coddingtown)   1450 Guerneville Road

*The Special Supplemental Nutrition Program for Women, Infants, and Children – better known as the WIC Program – serves to safeguard the health of low-income pregnant, postpartum, and breastfeeding women, infants, and children up to age 5 who are at nutritional risk by providing nutritious foods to supplement diets, information on healthy eating including breastfeeding promotion and support, and referrals to health care.

This year The Dreamcatcher Ranch joins the Thursday line-up with their locally raised meat.

Vendors

The Patch
EGB Farms
Dreamcatcher Ranch
Hectors Honey
GaGa Café

 

Easy in and out.  Plenty of parking and of course lots of great fruits and vegetables

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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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Thank goodness The Patch is back at the Wednesday Market.

Thank goodness The Patch is back at the Wednesday Market.

Wednesday is a good day to come to the market.  It’s not quite as crowded as the Saturday market.

It was jammed packed at EGB on Saturday --  try Wednesday

It was jammed packed at EGB on Saturday — try Wednesday

 

Wednesday Vendor List   It will be berry berry good.  Sebastopol Berry Farm is back raspberries, blackberries and blueberries

 

Hectors Honey

Bohemian Wellbeing Farm

Armstrong Valley Farm

Farm Sinclair

Parsons HomeGrown

EGB Farms

Dreamcatcher Ranch

The Patch

Beet Generation

Salmon Creek Ranch

Sebastopol Berry Farm

Full Circle Bakery

Gaga Cafe

Waterhorse Ridge

Comfort Zone

The Garden Wild

Willow Designs

Edgeworks Sharpening Service

Mi Fiesta Catering

Beach House Candles

Green Grocer

Penang Kitchen

Live Alot

Victoria Kemp

 

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Don’t forget we are now in the North Parking Lot at Luther Burbank Center for the Arts.

Might be rushing the season a bit. But it looks like summer at the Wednesday market.
EGB and The Patch are now back the Wednesday market.

The Patch is back and it’s summer squash-a-palooza.

Welcome to Sinclair Farm– heritage vegetables — everything has a name. Plus Bacon avocados grown locally. This avocado does well in cooler climates and is rather delicate

Wednesday Vendor List

Local Spicery freshly milled in the quantities you need

GaGa Cafe coffee by the cup or bag

Willow Design Wonderful jewelry designs and clever uses of old silverware

The Garden Wild Handcrafted soaps many from ingredients found at the market

Full Circle Bakery Amazing breads straight from the bakery – the garlic cheese is so good you have to buy two loaves so you get home with one

Water Horse Ridge Jams and condiments all locally sourced combinations to make your toast sing

Comfort Zone Pillows and more that can be heated or cooled good for when you’ve over-done it.

Min-Hee Hill Gardens Lettuces of all kinds and many heirloom varieties of greens. Vegetable and herb starts including tomato plants

Armstrong Valley Farm Local citrus, asparagus, flowering kale and iceberg lettuce an eclectic mix of produce, fruit and eggs.

Hector’s Honey Honey and Bees Wax Products, eggs, garlic,potatoes, spaghetti squash, chili peppers

Bohemian Wellbeing Farm Mushrooms cultivated, foraged, fresh and dried

The Dreamcatcher Catcher Ranch Ask about their meat CSA especially their breakfast box

Green Grocer The food they make at the market is amazing did you know you can buy the cured pork products to take home

Penang Kitchen On Wednesday only they have potato curry. Don’t miss it. Seriously.

Mi Fiesta Still the best fast food! You can’t beat the tamale but for something a little more substantial and almost as fast – they have a single serving (generous) plate that is easy to heat. Proving you don’t have to give up taste for convenience.

Parsons Homegrown the tastiest tomato you can get this time of year and grown less then three miles from Luther Burbank Center for the Arts

The Patch Great selection of seasonal vegetables right now squash-apalooza. But of course there is more

Farm Sinclair Farms in Guerneville! You bet. Lee growing heritage vegetables taste is the most important factor –not how well it ships! Lee also has Sonoma grown avocados. Did you know avocados freeze well!

EGB amazing cherries, apricots, nectarines and even a peach or two.

1st and 3rd Wednesday Salmon Creek Ranch and Edgeworks Knife Sharpening

All of this is Sonoma grown produce and available at the Wednesday market

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Wednesday April 17th — Parsons Homegrown is back at the Wednesday market. The first of our seasonal vendors Ridgeview Farm is now regularly at the Wednesday market.

Wednesday Vendor List
GaGa Cafe coffee by the cup or bag

Willow Design Wonderful jewelry designs and clever uses of old silverware

The Garden Wild Handcrafted soaps many from ingredients found at the market

Full Circle Bakery Amazing breads straight from the bakery – the garlic cheese is so good you have to buy two loaves so you get home with one

Water Horse Ridge Jams and condiments all locally sourced combinations to make your toast sing

Comfort Zone Pillows and more that can be heated or cooled good for when you’ve over-done it.

Min-Hee Hill Gardens Lettuces of all kinds and many heirloom varieties of greens. Vegetable and herb starts including tomato plants

Armstrong Valley Farm Local citrus, asparagus, flowering kale and iceberg lettuce an eclectic mix of produce, fruit and eggs.

Hector’s Honey Honey and Bees Wax Products, eggs, garlic,potatoes, spaghetti squash, chili peppers

Bohemian Wellbeing Farm Mushrooms cultivated, foraged, fresh and dried

The Dreamcatcher Catcher Ranch Ask about their meat CSA especially their breakfast box

Green Grocer The food they make at the market is amazing did you know you can buy the cured pork products to take home

Penang Kitchen On Wednesday only they have potato curry. Don’t miss it. Seriously.

Mi Fiesta Still the best fast food! You can’t beat the tamale but for something a little more substantial and almost as fast – they have a single serving (generous) plate that is easy to heat. Proving you don’t have to give up taste for convenience.

Rdigeview Farm Beautiful seasonal flowers and wonderful seasonal fruit and vegetables

Parsons Homegrown the tastiest tomato you can get this time of year and grown less then three miles from Luther Burbank Center for the Arts

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Salmon Creek Ranch is at the market on 1st and 3rd and of course every Saturday.   Duck eggs are back!   Spring is when duck eggs are most available.

Other farmers and ranchers at the Wednesday market:

Hectors Honey
Min-Hee Hill Gardens
Armstrong Valley Farm
Bohemian Wellbeing Farm
Salmon Creek Ranch
Dreamcatcher Ranch
Full Circle Bakery
GaGa Café
The Garden Wild
Willow Designs
Comfort Zone
Green Grocer
Parsons Homegrown
Edgeworks Sharpening Services
Water Horse Ridge

 

Duck eggs differ from chicken eggs in a few ways. Duck eggs have a higher fat content and also contain more albumen (the protein in the white). This higher fat and more albumen give duck eggs more structure which creates greater loft when baking. For this reason many bakers choose to use duck eggs for their breads, etc.

You can get your hands on some fresh duck eggs st the Wednesday market.  Ducks generally only lay in the spring, so this is when you should look for them. There are some varieties that lay all year, though. Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger.

 

Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions.

They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein).

 

 

Cooking with duck eggs from New Agarian

Cooking with duck eggs doesn’t call for a major revision in technique. But there are differences: the yolks of duck eggs have more fat and the whites more protein than those of chicken eggs, and you need to take these differences into account when cooking. Somewhat gentler cooking is the key.

Hard cooking or hard boiling

Hard-cooked duck eggs are just like hard-cooked chicken eggs, only a bit richer. Because of the extra protein in the white, it is especially important not to overcook them.

To hard-cook duck eggs, place them in a pot, cover them with cold water, and bring to a boil over high heat. As soon as the water boils, remove the pot from the heat and let stand 12 minutes for large eggs. (Medium eggs should sit a minute less, jumbos a minute more.) Drain the eggs and shake the pan vigorously to crack the shells; this lets them cool faster and prevents overcooking. Cover with cold water (I add a few ice cubes) and let cool. Once cool, you can peel them. If you don’t eat them immediately, store them in a bowl in the refrigerator, covered with water.

This method — which does not involve boiling the eggs at all, hence my borrowing Julia Child’s term “hard cooked” — gives tender whites, fully-cooked yolks with no greenish tinge, and no sulfury smell. Not to mention it is incredibly easy, so long as you don’t go off and forget them on the stove.

Incidentally, I had read that hard-cooked duck eggs have bluish whites and red yolks. Fascinating, I thought, and wondered if this was due to mineral content: more copper in the white, more iron in the yolk, perhaps? Then I hard-cooked a few, and the whites were white (whiter than chicken eggs, in fact) and the yolks were orange. Whoop-de-do. So much for my science experiment. But quite tasty.

Frying

You can fry duck eggs just like chicken eggs, provided they aren’t huge. Up to jumbo size (2.5 ounces) will fry just fine. I prefer mine fried in bacon fat, but butter is fine. No margarine, please: my girls worked too hard laying these eggs to louse them up with chemicals!

Very fresh eggs will “stand up” in the pan: both the white and yolk will stay more compact and spread less when cracked. This makes them thicker, so they’ll take longer to cook through; you may need slightly less heat than with less-fresh eggs. I find that eggs even a week old will spread more in the pan, so you’ll have to adjust your technique according to the age of the eggs.

Many people recommend steam-frying duck eggs, frying them briefly then adding a bit of water to the pan and covering it until they are cooked through. This will give more tender whites. The whites of duck eggs have more protein than those of chicken eggs, so fried they are not quite as tender; but I find the difference to be slight for reasonably sized eggs. For super-jumbo eggs, you may find steam-frying necessary, but frankly if you have to resort to steam-frying I think you should just make an omelet.

Baking

You can freely substitute duck eggs for chicken eggs in cakes, pies, cookies, custards, etc. They are excellent in everything we have baked with them, and we bake a lot.

Because the whites of duck eggs have more protein than those of chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes may also be richer with duck eggs. Most people who have baked with them prefer duck eggs for those reasons. Some pastry chefs argue against baking with duck eggs lest they unbalance finely calibrated recipes, but I have found few recipes to be as finely calibrated as their authors often believe. I would assume that in any given recipe you can substitute an equivalent weight of duck eggs, and if you don’t like the results, you can always make it with chicken eggs next time.

If your eggs vary in size, you’ll need to adjust your recipes accordingly. Recipes assume large eggs, and you can substitute a large duck egg (two ounces or so) for a large chicken egg. If you only need two or three eggs, just estimate: use one that’s a bit larger and one that’s a bit smaller.

For larger recipes, weigh the eggs after cracking. Here are the standard weights for large chicken eggs:

Weights for large chicken eggs

egg (with shell) 2 ounces (24 ounces per dozen)

egg (without shell) 1-3/4 ounces (21 ounces per dozen)

yolk 2/3 ounce (8 ounces per dozen)

white 1 ounce (13 ounces per dozen)

A few words on beating egg whites: it takes a bit more work to break the gel when beating whites of duck eggs. Once you get them frothy, however, they beat up fairly easily.

 

 

 

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The Wednesday market is now held in the South Parking Lot.

Did you see  the story in the Wall Street Journal about Hector and his bees…”Mr. Alvarez is the founder of Hector’s Honey, based on a 2-acre farm in the tiny hamlet of Fulton, Calif. It has won gold medals and best-of-show ribbons at the annual Sonoma County Harvest Fair and is sought out by connoisseurs who crave its delicate sweetness.

“It has a nice floral flavor that goes well with cheeses,” says Andrew Di Clementi, a pastry chef at the acclaimed Dry Creek Kitchen in nearby Healdsburg, who buys honeycomb from Hector’s.

Mr. Alvarez is a leader in the growing artisanal food movement, teaching and mentoring other beekeepers on how to produce honey naturally, with minimum exposure to pesticides.”

But there is more at Hector’s Honey then honey.   Right now Hector has fresh,chili peppers –   anaheims , cayannes and cascabels….not too mention wonderful varieties of winter squash

One of the newer Wednesday vendors is Good Gal Delights.   This is someone who clearly loves to bake and really thinks about new flavor combinations –coming up this week gluten free- blueberry coconut muffins.    Gaga Cafe is there to provide the coffee to go with that muffin.

Other Wednesday vendors include:  Full Circle Baking Company, Waterhorse Ridge Jams and condiments, The Dreamcatcher Ranch (heritage beef, lamb, goat and pork,) Mi Fiesta Tamales and more, The Green Grocer, The Garden Wild and Willow Designs.   Armstrong Valley has fresh chicken eggs and produce and Bohemian Well Being Farm has the best array of cultivated and wild mushrooms at any local farmers market.

 

 

 

 

 

 

 

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Dec

24

2012

Merry Christmas – Open December 26th

Merry Christmas to the entire market community.  The market will be open Wednesday December 26th, rain or shine.   It’s a great place to bring out of towners for a taste of Sonoma.

Our vendors are water-proof!

 

 

 

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Okay, it might be raining Wednesday morning but we will be at Well Fargo Center for the Arts with everything from breakfast to great  holiday gifts.   If you are thinking about going green this holiday season —  there is no greener gift then a gift certificate to the Santa Rosa Original Certified Farmers Market.

Gift certificates are available at the information booth or check with the market manager, Jaime Smedes.   Jaime, like everyone at the market is ready for the rain.

The Green Grocer has an enticing winter menu — perfect for a rainy day.

The Wednesday market has everything from soup to nuts.

The Patch is finished for the season.   Ridgeview farm is done until January when they hope to return with seasonal bouquets of fragrant stock.

With everyone’s busy lives, the trend is more and more convenience or prepared foods but ones that are locally made with locally grown products.

There are two new vendors coming in to the Wednesday market…a baker of fabulous pastries….and a new bbq stand.

 

 

 

 

 

 

 

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Dominique and her fabulous pies, the chestnut guys and many other Saturday vendors.  If you are a procrastinator this is the place for you.  Got company?  Great place to have breakfast!   To guarantee that perfect ingredient, call your favorite farmer.  Contact information is listed.

 

St Rose Winery –   The perfect wine for turkey is pinot noir and St Rose Winery has a pinot noir special this week

The Dreamcatcher Ranch    – Bacon, sausage, beef , pork and goat

Salmon Creek  Ranch   Duck, duck eggs, duck fat, beef

Weirauch Farm  Creamery–     cheese   – organic. award-winning sheep and cow cheese

Full Circle Bakery  Wonderful breads baguettes, cibattas, the perfect sandwich bread for turkey sandwiches no matter what you like  (707) 794-9445

Vicki Kemp  Hand sewn shirts, jams, and table cloths and napkins

Willow Designs  Clever jewelry and decorating pieces – re-cycled silver ware her tiny table top vases were recently featured in the Press Democrat

The Garden Wild  Soaps and lotions all handcrafted many from farm market ingredients  great gifts

GaGa Café   A great cup of coffee and beans to make it at home.

EGB  Seasonal fruit, dried fruit

Kays Bo Kays    Seasonal Flowers  Mums the word for Thanksgiving

Bohemian Well Being Farm 

Armstrong Valley Farm  Seasonal produce and eggs.  Beautiful carrots, beets, kohlrabi, cauliflower, broccoli and other seasonal vegetables.  A variety of potatoes — pick the perfect one

Sebastopol Berry Farm – maybe the rains make it iffy

Sonoma Coast Organic Produce  Jim and Dave the chestnut guys also have quince, grapes and chanterelles

Ma & Pas Garden  Seasonal produce call 823-6191 to guarantee your order.  They have celery root.

First Light Farm   You say potato the perfect potato for every recipe – and lots of other seasonal vegetables especially nice greens

Min-Hee Hill Gardens  Seasonal produce with a lettuce specialty.   Herb plants –perk up your kitchen window sill and your everyday recipes with fresh herbs  Now winter squashes perfect for a stand-out holiday dish with no work at all.

Twin Palms Ranch  Tasty and beautiful organic vegetables

Hectors Honey  Seasonal produce  maybe some tomatoes squash, tomatillos more and   everything honey of course.  Araucuna chicken eggs

The Patch Tomatoes, green beans, onions and peppers

Costeaux  Breads and pastries for every part of the Thanksgiving holiday from breakfast, lunch and dinner  Special order celebration cakes

Gandolf’s Fine Chocolate   The best chocolates in America

Dominique’s Sweets –  Amazing pies, macarons, meat hand pies and other pastries

Green Grocer  – “”If the French Laundry and Whole Foods had a love child… You’d wind up with the Green Grocer” yelp review  Got company bring them to the market for breakfast all morning.  All ingredients are locally sourced.  Give your guests a true taste of Sonoma and not break the bank at the market .

Lata’s    The best Indian food.  Traditional recipes but made with Sonoma grown ingredients.  Her pumpkin curry could be a wonderful side dish or for your favorite vegetarian dinner!   Her menu offers a lot for a quick snack to an easy dinner -just heat and eat.

Edgeworks   Who ever is carving the turkey will love you if you have the knife sharpened.

Waterhorse Ridge Jams and in season cranberry sauce!  It’s really really good.

 

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