Sebastopol  Berry Farm is back for the Saturday market with their wonderful blueberries and raspberries.  Hector’s Honey has ollaberries.  Ma and Pa’s and Armstrong Valley Farm have new potatoes –potato salad season is on!

From MicheleAnna Jordan

“This  Saturday, June 9, there will be another popular SAVOR event. SAVOR stands for Sonoma Alliance For Veggie Outreach Revolution and this Saturday’s event features fruit smoothies made using a blender bike created by guest chef Suzanne Waxman. Yes, you read correctly: blender bike.

Guest chef Elizabeth Eichhold will prepare her kale salad.

Both of these women owned restaurants and worked as chefs until they retired. Now, they cook only for their families and for farmers market patrons. It’s a great opportunity and they will, of course, answer your cooking questions.

There’s a special offer for CalFresh participants, too. For every fifteen CalFresh dollars a recipient spends, they received an extra $5 to spend at the market.

There will also be special attractions for kids, in addition to those smoothies, including a clown and a magician.

The Santa Rosa Original Certified Farmers Market, founded in 1978 and currently managed by Paula Downing, takes place from 8:30 a.m. to noon on Wednesdays and 8:30 a.m. to 1 p.m. on Saturdays year round, rain or shine. It is located in the southeast parking lot of the Luther Burbank Center for the Arts, 50 Mark West Spring Rd.”

Chef Eichhold’s Kale Salad

Kale & Quinoa salad

1/2 bunch of kale

3 – 4 Tbl. olive oil

1/2 lg. lemon, juiced

1 –2 chopped garlic cloves

salt & pepper to taste

1/4 Tsp. red pepper flakes

1/2 cup cooked quinoa

2/3 cup grated pecorino or parmesan cheese

1/4 cup pumpkin seeds or pine nuts

Wash, drain & finely shred kale, place in a large bowl with the quinoa.

Combine the next 5 ingredients & whisk to make the dressing.

Add dressing to kale & quinoa, toss well

serve with a sprinkling of cheese & pumpkin seeds.

Here are some other ingredient suggestions to add to the basic recipe, as additions or substitutions:

avocado, raisins or currents or cranberries, roasted red yams or winter squash, scallions or red onions,

olives & feta cheese, smoked bacon, bread crumbs, hard boiled eggs, pears & blue cheese

 

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