laychee cheese from Pennyroyal Farm

laychee cheese from Pennyroyal Farm


The $20 meal deal returns. Special prices Saturday 6/28 only
This dish features laychee cheese from Pennyroyal Farm (Wed/Sat)
Laychee – meaning milk in Boontling, the all-but-extinct local tongue – resembles the rindless, creamy chevre that many American cheesemakers produce and pack in tubs. But Pennyroyal Farm has 26 sheep in addition to its 99 goats, so from early March to September, Laychee is a mixed-milk cheese. The rest of the year, the sheep are not lactating and Laychee is 100 percent goat’s milk.
Sheep are stingy milk producers compared with cows or goats, but their milk is exceptionally rich. Even a small percentage of sheep’s milk in the blend makes a difference, says cheese maker Erika Scharfen. It contributes a savory note, she finds. There is a lemony flavor , which Scharfen says comes largely from the culture she uses.

1 lb pasta
• 4 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3-5 cloves fresh garlic, finely sliced
• 3 bundles (packed) kale leaves, rough stems removed and chopped
• OR a mix of Kale and summer squash. Substitute 1/2 lb squash for a bundle of Kale
• Laycheecheese
• kosher salt and freshly-ground black pepper, to taste
• a pinch of red pepper flake (optional)

1. Bring a large pot of water to a boil. Cook the pasta al dente. This will not take very much time because the pasta is fresh.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.
3. Add the kale,and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
4. Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the Laychee cheese, stir to combine. Serve warm.
Options (extra): Top with roasted nuts (almonds or walnuts) and/or diced tomatoes from Parsons.

$6 lb of fresh pasta from the Home Maid
$5 Laychee cheese from Pennyroyal
$2-$2.50 ($6-$7.50 total) each from Foggy River, Beet Generation and others (same prices for a pound of squash)
$.50-$1.00 for a head of garlic from Armstrong.


The Wednesday market
This week’s market offers wonderful choices for fruit and vegetables.including great tasting tomatoes grown less then 3 miles from Luther Burbank Center for the Arts

There are a few vendors who only come on Wednesday and you are missing out if you don’t come and meet them. You are missing agreat blue cheese and wine.

Wednesday Only Vendors *

Hector’s Honey dried garlic, onions, winter squash, tomatillos and of course honey

Farm Sinclair Lettuces, radishes and a variety of Asian greens usually picked the morning of the market,

Parsons’ Homegrown Yellow, red and red cherry tomatoes. Really tasty, grown locally

Armstrong Valley Farm Eggs, beets, carrots, greens. His carrots are legendary

Penny Royal Farm Wonderful cheeses – award winning cheeses
The blue is amazing.*

Navarro Vineyards Wine and juices made from wine grapes. The pinot noir is a favorite with children and adults.*

The Fruit Factory Citrus and yams this time of year. Great prices on bulk purchases

Ridgeview Farm Lettuces, radishes and other spring vegetables. Not only are they tasty but they are beautiful *

Dream Catcher Ranch Locally raised meat. Ask about their meat CSA*

The Green Grocer Great farm to table fare. Served on china. Treat yourself to some great Sonoma County eating They cook straight from the market

Edgework’s Sharpening Services Get a spring tune-up for your garden tools. Don’t forget to sign up for Art’s email reminder service

Franco’s One World Sausages – Simply the best sausages. Ask Dennis to recommend the perfect one for you. When it’s raining the next day, wouldn’t be great to have a nice plate of sausage and potatoes and whatever vegetable you prefer. Everything you need is at the Wednesday market.

Gaga Cafe You can’t take Gary’s smile home with you but you can get the same great coffee –take home a bag of beans!

Full Circle Bakery Wonderful breads good variety from sandwich to specialty bread. The perfect bread for your mid-winter BLT
everything you need for a great BLT is at the Wednesday market.

Honeymoon Ice Cream Seasonal flavors, locally produced from local organic milk. Package in returnable jars. Ice Cream sandwiches. Wednesday only. You have got to come and taste.

The Taste of Tea Come and as see what they are sampling. Ask about the tea and food pairings.

Mi Fiesta Catering Co. Whether it’s a party for one or more. Mi Fiesta is one stop shopping. Their tortillas make great wraps for any kind of filling.



Get a taste of ver jus at the Wednesday market

Get a taste of ver jus at the Wednesday market

Penny Royal Farm/Navarro Vineyards is at the Wednesday market and they have ver jus.  They also have sheep and goat’s milk cheese including a great blue cheese.  Not too mention wine.  It’s a party at Penny Royal Farm stand least everything you need for a party including wine.





Also known as “verjuice,” verjus is the pressed juice of unripened grapes, and can be red (made from either purely red grapes or a red-white mix) or white (made from white grapes). While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally “green juice,” which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus. Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine. Widely used in the Middle Ages and the Renaissance, verjus has become more popular in recent years and is produced by many American wineries; it’s also widely imported from France. Red verjus has an earthier flavor, while white verjus has a crisper taste.


Like wine and vinegar, each brand of verjus will have a distinct taste. Red generally varies from gentle and floral to rich and hearty; white verjus can be light and mild or tangy and aggressive. verjus is available in gourmet food stores, or directly from producers.


Both red and white verjus can be used in salad dressing, with a proportion of 3 parts verjus to 1 part oil; red verjus is better suited for strong-flavored greens like arugula, while white verjus is better for tender greens, like butter lettuce. You can use red verjus as you would use red wine vinegar or red wine—it is particularly good in sauces for meat or spicy foods, as well as marinating. You can use white verjus as you would use white wine vinegar, lemon juice, or white wine—it is good in beurre blanc, or other sauces for chicken or fish.


Opened verjus will keep, re-corked, in the refrigerator for 2 to 3 months. To freeze for a longer period of time, pour verjus into ice cube trays.

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New potatoes are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes (in much the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days). New potatoes are pure perfection in potato salads or simply boiled with a bit of butter and a few chopped herbs.

New potatoes are classically served simply boiled and buttered. Rinse any dirt off the new potatoes’ skins and put them in a large pot. Cover new potatoes with cool water and bring everything to a boil. Add enough salt to make the water taste a bit salty (this is how the potatoes get seasoned, so don’t be stingy!) and cook, gently boiling, until the potatoes are fully tender, 10 to 15 minutes. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a serving dish and top with pats of butter. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like.

Their high moisture content helps new potatoes keep their shape when they’re cooked, making them ideal for potato salads .

While not a traditional preparation, new potatoes can also be roasted. Because of their slightly waxy texture and tendency to keep their shape, new potatoes don’t make great mashed potatoes, but you can use them to make Smashed Potatoes.


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Armstrong Valley Farm and Hector’s Honey have new crop potatoes at the Wednesday market.

Wednesday June 12th market vendors.

Welcome Penny Royal Farm  farmstead goat and sheep’s milk cheeses.

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

Mi Fiesta

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

And this week Local Spicery and Edgeworks Knife sharpening