Saturday April 9th Vendor List


Saturday April 9th Vendor List
We are a rain or shine market. We could use some more rain so put on your boots and rain gear so you don’t miss this fabulous tour of Sonoma’s best..
It’s the beginning of garlic season. Green garlic is in the house.
Farmers and Ranchers
Armstrong Valley Farm
Bellwether Farm
Bernier Farms
Bohemian Farms
Foggy River
Gourmet Farms
Hector’s Honey
La Vida Buena Nursery
Ma & Pa’s Garden
Min Hee Gardens
Neve Rose
Offerings of the Land
Owens Ranch
Pepper Ranch
Salmon Creek
Schletewitz Family Farm
Singing Frogs
Straus Family Creamery
Two Rock
Williamson Ranch
Penny Royal/Navarro
Chefs at the Market
Foodie Farmhouse
Lata’s Indian Cuisine
Anello’s Crab & Seafood
Cooks and Crafts
Alma’s Oil Cloth
Aroma Floral
Barrel Art
Berkmans Spice
CA Coops
Cookie take a bite
Costeaux Bakery
Created by Vanae
Crumb Hither
DH Woodworks
Dominique Sweets
Farm to Ferments
Four Directions
Francos One World Sausage
Full Circle Bakery
Gaga Café
Grizzly Bear Sweets
Home Maid Ravioli
Hue de la roque
I’m Sew Sure
John Rizzi
Leon Day
Mi Fiesta
Not Yer Momma’s Granola
One Ocean Seafood
Pop’s Kettle Corn
princess Seafood
Pure Puer Tea
Quiche & Carry
Raymond’s Bakery
Royale Hare
Solar City
Sonoma Garden Design
Stonehouse Olive Oil
The Garden Wild
The Hummus Guy
Wine Country Chocolate
Woodward Art
Pollen Nation





Saturday March 2nd Vendor List


Green garlic, tender greens, strawberries -early Spring at the market.   There are even tiny, tender shoots of rhubarb.  It’s going to be a beautiful day to get out and spend some time at the market.

This week’s vendor list:

Edgeworks Sharpening Services
Penang’s Kitchen
Sonoma Garden Designs
Nature Spirits Garden
Branch & Brine
Min-Hee Hill Gardens
EGB Farms
DeSantis Farm
Ridgeview Farm
La Vida Buena Nursery
Singing Frogs Farm
Daffodils’, Dahlias, Lillie’s Oh My
Parsons Homegrown
Orchard Farm
Foggy River Farm
First Light Farm
Bernier’s Farm
Walnut Orchard
Offerings of the Land
Middleton Farms
Armstrong Valley Farm
Williamson Farms
Hectors Honey
St Rose Winery
Bohemian Wellbeing Farm
Salmon Creek Ranch
Not Yer Mommas Granola
Franco’s Old World Sausage
Williams Ranch
Two Rock Valley Cheese
Costeaux Bakery
John Ford Ranch
Pepper Ranch
The Black Sheep Farm
Stonehouse Olive Oil
Full Circle Bakery
Weirauch Ranch
Hue de Laroque
Owen Family Farm
Hilltop Honey
Ultimate Souvlaki
Green Grocer
California Coops
Mateo Granados Catering
Scott Wilson Pottery
Royal Hare
Willow Designs
Victoria Kemp
Damselfly Designs
Lorelei’s Covers
Aroma Floral
Gandolf’s Fine Chocolates
Mi Fiesta Catering
Raymond’s Bakery
Water Horse Ridge
The Garden Wild
East West Gourmet
Dominique’s Sweets
GaGa Cafe
Mama Baretta
Bumble Bee Seafood
Run Around Brew
Lata’s Indian Cuisine



It’s spring and the market is full of spring things!  Fava beans, green garlic and the first cherries of this year.

It’s taken 5,000 years, but the fava bean seems to be making inroads into the New World.    There is the bean but you can also eat the tendrils as with pea sprouts.

The pale green beans in the big floppy pods have been a beloved early spring food on much of the planet for centuries. Favas — also known as Windsor beans, English beans, horse beans and pigeon beans — have long been diet staples in Asia, the Middle East, South America, North Africa and Europe.

These ancient beans are one of the oldest cultivated plants and among the easiest to grow. They were the only beans Europeans ate before they discovered America and all its legumes. They took our beans home and left us the fava, which never really caught on.

After preparing them, you begin to understand why. This is a labor-intensive process. First, you string and shuck the beans, then parboil them before removing from a waxy coating. It is something to do on a Sunday afternoon around the kitchen table or on the front porch with friends. For Americans, that’s a lot of time to spend on a bean.

Unshelled, fresh favas look like giant, bumpy string beans. They are 5 to 7 inches long and lined with padding that looks like cotton batting. You don’t want the beans to be bulging out of the pod — which means they are probably old.

Young favas can be eaten pod and all.  A few vendors have the beans already shelled.

Fava beans are a relative of vetch family (peas) and is a great cover crop for small farmers which is why more favas are making it to market.


Green garlic and garlic scapes add delicate garlicky flavor to spring and early summer dishes. These hallmarks of spring are available starting in March in warmer climates and into July in cooler ones.

Green garlic and garlic scapes are only available at farmers markets

Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. They are pulled by growers when thinning crops and, increasingly, grown as a crop in their own right. Look for specimens with fresh green tops (no dried ends or soggy leaves). To use, trim off root ends and any tough part of the green leaves. Chop or slice white, light green, and the first few inches of the dark green leaves (as long as they are tender). Use as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.

Garlic scapes are the curled flower stalks of hardnecked garlic varieties grown in colder climates. They are cut off by growers to encourage better bulb growth and available through early summer in colder growing regions. Crunchy, with a mild garlic flavor, garlic scapes are great in salads and stir-frys. Garlic scapes also make delicious Garlic Scape Pickles.

Demand for both green garlic and garlic scapes is growing as more restaurants put them on their menus and people discover their mild but distinct flavor.

The California Bing Cherry season is underway.  Some people call it the sweetest six weeks of the year.   Fun, sweet and flavorful, California Bing Cherries are perfect for snacking right out of hand.

Farmers with lots of garlic love -Bernier Farms – they can answer any question about garlic.  Armstrong Valley Farm – Tom started growing garlic when he learned over 90% of garlic sold in the US comes from China.  Min-Hee Hill Gardens has  lovely garlic chives too!  Hector’s Honey has garlic scapes now!

The best place to find the perfect ingredient is at The Original Certified Santa Rosa Farmers Market.




I can see spring at the Santa Rosa Farmers Market.   Brighten up your menu and your house with fresh ingredients and flowers and plants from the Wednesday market.

Min Hee Hill has the first green garlic and baby beets.

Hector’ Honey has spring onions -Walla Wallas perfect for grilling.

Spring is lettuce season and beautiful heads and mixes are all around the market.

Ortiz Bros has baby turnips – a sure sign of spring

And flowers everywhere!  A number of farmers have bunches of daffodils and flowering branches

If you don’t feel like cooking – Mi Fiesta has enchiladas, tamales and a good assortment of salsas, sides, chips and tortillas.    Santa Rosa Seafood has a tasty menu of prepared foods.

If you only feel like cooking a little bit – Dreamcatcher Ranch as wonderful fresh picnic pork —  it cooks up like the Chateaubriand of pork just pop it in the oven with the sauce of your choice.

Other Wednesday market vendors:  Run-around-brew – coffee drinks and pastries,

Full Circle Bakery breads and pastries from a baker that makes his own flour from wheat grown for him.

The Hummus Guy  the old favorites and usually something new.  For people addicted to his harrissa it’s good to have a place to get a mid-week fix

Grandma’s Jam great old style jams and Pat recycles the jars.  Ask her about recipes that use the pepper jelly in dips and sauces.

The Garden Wild hand crafted soaps and cremes.  If you like to pamper yourself or a friend – this is the place to be.

The Olive Press.  A good place to stop and try something new.  A big selection of olive oils and flavored oils as well.

Triple T and Armstrong Valley Farm both have eggs and great selections of seasonal produce.  Armstrong Valley has wonderful potatoes of all kinds and currently has a special of a bag of German Butterball  creamers.

Bohemian Well Being Farm brings his array of foraged and locally cultivated mushrooms and a wealth of mushroom lore and uses.   Mr. Kim has wonderful fresh mushrooms but be sure and ask about the dried selection and some of medicinal suggestions.

Schletewitz Farms brings citrus and possibly the best sweet potato ever  The Diana,  Nuefeld also has fresh and dried fruit and usually cheese from Dacheva Son if they have the ricotta type cheese , try it out,it is wonderful.  Our third fabulous fruit vendor is DeSantis farm – certainly lives up to their name – Bella Fruita.

Our newest member of the Wednesday family is Redel’s Roasted Almonds…the perfect snack!

The Wedneday  – definitely worth breaking out the rain gear.

Santa Rosa’s Original Certified Farmers Market is a rain or shine market.

Wednesday morning  8:30 am to noon





The Wednesday market gets some love!

The Wednesday Santa Rosa Farmers Market gets a big shout out from The Press Democrat’s  Michele Anna Jordan

“It’s an easy market, with plenty of parking, no lines and little competition for, say, spring’s first green garlic. On Wednesdays you needn’t worry about timing; if you sleep late, it’s no big deal. The market awaits, including Triple T Farm’s fresh spinach, which can be gone by 9 a.m. on Saturday.”

In addition to the farmers, ranchers and cooks mentioned in the article, Mr. Kim brings his foraged and cultivated mushrooms to every Wednesday market.   The Hummus Guy — check out their brand new lemon hummus and the addictive harrissa, the best hot sauce in the world is also a fixture at the this market.

The Garden Wild sells soaps and cremes — many made from ingredients purchased from the farmers and ranchers at the market.

Willow Design Willow Design offers beautiful and clever functional art – aprons, scarves and bud vases, hooks and other functional pieces  made from silver ware.    Ann Lunde also makes lovely jewelry including some with farm market themes.



Run-Around-Brew sets up and it a perfect spot for a coffee break.


Every week this is market pops up and sometimes has  great surprises -one week Oak and Smoke made potato chips on the spot.