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


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!


Closing at 11:00 AM for the Face-to-Face Beer Fest Fundraiser

Market manager  recommendations —

“The big news is summer fruit, of course….Apricots, cherries, peaches, nectarines.   Dominique is making apricot pie, cherry pie, peach pie.  I can’t decide which is more amazing.  Pie is my favorite dessert besides ice cream so Dominique is a great love of my life.  She is funny too.   She was trained at the Cordon Blue in Paris and she has Julia Child’s sense of humor.  Maybe you get a Julia sense of humor class at the school?

People should also know that Angie from Nut N Other Farm is at the market this Saturday.  She is almost out of last year’s crop of almonds and walnuts so stocking up on non fumigated almonds from Angie is a good idea.

 New to the market  We have a new jam lady who is also a farmer so much of her fruit is grown by her or she buys it at the market.  She has a good subtle touch – you taste the fruit not the sugar, which I like.  She also has a great variety of savory condiments.    Her name is Patricia and her company is Waterhorse Ridge  Farm, Cazadero.   

Not Yer Momma’s Granola  I have to say that I cannot eat store bought granola.  .I have tried most of them and they are too sweet…I don’t know why commercial granola makers think that sweet is better but they do…Irene, Susan and Whitney are the Momma gals and they know that sweet isn’t necessarily better…They also have a subtle touch – you can taste the granola….People love them….About health…I used to have high cholesterol and a doctor told me to eat oats before anything else in the morning because it eats up the bad cholesterol – that is a very simplified explanation… I also put walnuts in the granola because my youngest daughter told me that this was good for the heart, plus I take red rice yeast so I am not sure which works but something seems to work because my cholesterol is significantly lower than when I started doing these things.   Just some hokey advice from a very non scientific old lady.”

Paula Downing