Michele Anna Jordan published a recipe that should be named Santa Rosa Farmers Market Roasted Duck.

Fresh cherries are at the market. Salmon Creek Ranch has the best duck. Jordan recommends a pinot noir wine with this dish. St. Rose Winery is at the market. You can find both fresh tarragon and dried tarragon at the market.

Roasted Duck with Cherries and Tarragon
Makes 4 servings
1 duck, about 4 pounds
—Kosher salt
—Black pepper in a mill
1/3 cup red wine
1/3 cup duck or chicken stock
2 small tarragon sprigs
¾ pound fresh cherries, pitted
2 tablespoons butter
1 teaspoon minced fresh tarragon
Preheat the oven to 400 degrees and set a heavy ridged pan in the oven.
Remove any fat in the cavity of the duck and reserve it for another use.
Use the tip of a sharp knife to pierce the skin of the duck all over the legs, thighs and breast.
Season the duck inside and out with salt and pepper.
Set the duck, breast side up, in the ridged pan and bake for 20 minutes. Open the oven and carefully turn the duck breast side down. Cook 20 minutes more.
Remove the pan from the oven and pour off as much fat as possible. Turn the duck breast side up and add the red wine, stock, tarragon and cherries to the pan.
Return to the oven and cook 20 minutes more.
Remove from the oven, cover the duck lightly with a sheet of aluminum foil and let rest 15 minutes.
To carve the duck, set it on a clean work surface and cut the the leg and thigh joints, reserving any juices that are released. Slice the breast. Arrange the duck on a platter.
Working quickly, set the pan over medium heat, add the butter and swirl until it is just melted. Remove from the heat, taste and correct for salt and pepper.
Remove and discard the tarragon sprigs, spoon the juices and cherries over the duck, sprinkle the minced tarragon on top and serve immediately.

Make it for Mom!

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Michele Anna Jordan has been writing about shopping at farmers markets for the Press Democrat for the last fifteen years.  She takes a look back at her first column and offers a great bit of history of the Original Certified Santa Rosa Farmers Market and her column.

Here’s her list:

Strategies for Successful Farm Market Shopping 

  • Take a cooler with ice (for dairy products, poultry, seafood, and strawberries) and a bucket of water (for flowers).
  • Keep several strong cloth or string bags in your car.
  • Remember to take small bills and plenty of change (in larger markets, guard against pickpockets, a potential problem as markets become more popular).
  • Go early and walk the market before making your purchases; taste and compare whenever possible.
  • Don’t shop with a list—look for what is at its peak, then build a meal around it.  A well-stocked pantry of staples (olive oils, vinegars, spices, pasta, beans and other legumes, and frozen homemade stocks) back home makes this a breeze.
  • Take large or heavy items to your car immediately, or ask the farmer to set them aside for you.
  • Don’t barter over small items, only large quantities (lugs of peaches, for example) near the end of the market day.
  • Remember to bring sunscreen in warm weather.
  • Ask questions even if you think you know the answer (it’s often not what you expect).
  • Relax and try not to hurry.  The pleasure of being at the market is nearly as important as your purchases.
  • Put your car keys in your pocket or purse before you begin shopping.

read more from this column originally published April 23, 1997

 

In today’s column there is a little more market history  both column have wonderful seasonal recipes

Do you have a tip for shopping at the market?

 

 

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Mar

11

2012

We don’t like to admit our age but …

The History of the Santa Rosa Farmers Market

Saturday, at 3:19 by

 

This Sunday evening on my radio show, Mouthful, the Wine Country’s Most Delicious Hour, I’ll be exploring the history of the Santa Rosa Original Farmers Market. I tend to keep what I do on my two food-related radio shows separate from what I do in print but I’m posting about it here because I think it is an urgent topic. The show will include a recorded interview with one of the market’s original founders, a live discussion with the current market manager, two former market managers (one of Santa Rosa, one of Healdsburg) and a long-time vendor. If there is time, we’ll also take a few calls from listeners.

Unless you pay absolutely no attention to the news, you’re aware that there’s a pretty big market dust-up under way. The issues, as far I am aware of them, are complex. I have not spoken publicly about them and I’m not doing so in this post or on the radio show. The one thing I will say is that I am very concerned about Sonoma County’s signature market and hope, every day, that things are resolved so that all of our farmers, ranchers and other vendors thrive.

But humans being what we are–a diverse lot, with both intersecting and competing interests–conflicts arise from time to time. What I do to ease my own anxieties and the advice I give to those who ask me for it is to look at history, to understand there’s been trouble before and there will be again because it is simply the nature of life, of human endeavors. Things get messy, even when everyone tries to do their best.

This show will not address the current controversy and that applies to both on-air guests and callers. I’m leaving that for another time, when how the situation will be resolved becomes more clear; from my point of view, it is, at this point, too soon for that discussion. Think of this episode as a history lesson from those who have been there and let’s see what that history might be able to teach us about the future. I think it is at least worth a try.

The show will air on KRCB FM 90.9 & 91.1 fm on Sunday evening at 7 p.m. PDT. You can hear it via Comcast Cable 961 and stream it on line via krcb.org and itunes. It will be available as a free podcast by Tuesday or Wednesday.

for more information

 

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Mar

06

2012

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.

 

 

 

 

 

 

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