Reminder next weekend we are closed Saturday the 21st and Open Sunday the 22nd

Vendors list Saturday January 14th
Number 1 it will not be raining
Number 2 Lata’s still in town and will be at the market
Number 3 Earth Temple will be here If you are looking for a talisman to help you keep your New Year’s Resolution or just for luck: Lapis, Malachite, Fluorite, Elestial Crystals;
Emerald, Sapphire, & Ruby, healing stones. Calcites,
Citrines, Amethyst, Rose Quartz, in natural form and
polished selections. Fossils from around the World.
Spheres, Eggs, Wands, Hearts, and soft healing pocket
stones.
All well Loved and at Down to Earth Prices…..
Armstrong Valley Farm
Bernier Farms
Bohemian Farms
Farm Sinclair
Foggy River
Gourmet Farms
Hectors Honey
Heron Fox Farm
Earthworker
Laguna Farm
Min Hee Gardens
Neve Rose
Owen Farms
Ponce
Schletewitz Family Farm
Singing Frogs
Straus Family Creamery
Salmon Creek
New Family Farm
Humble Roots
Anello’s Seafood
Ely’s Kitchen
Sinful Fusion
Min Hee’s Seoul Kitchen
Falafel Fix
Lata Indian’s Cusine
Anna’s Seafood
CA Coops
Cindy Zafis
Costeaux Bakery
DH Woodworking
Dominique Sweets
Earth Temple
Edgeworks
Cirque du Ferments
Franco One World Sausage
Full Circle Bakery
Future Eats
Grizzly Bear Sweets
John Rizzi
Mi Fiesta
Princess Seafood
Pure Puer Tea
Queen Bee Kitchen
Raymond’s Bakery
Royale Hare
Run Around Brew
Silk Winds
Sonoma Garden Design
Stonehouse Olive Oil
The Garden Wild
The Hummus Guy
Varda Rose
Wardwood Art

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Princess SeaFood at the Saturday Market with just caught black cod and here is a great recipe

Ingredients

3 tablespoons each honey, soy sauce, rice vinegar
2 teaspoons sesame oil
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger
1 clove garlic, grated

4 sablefish (black cod) fillets
Sea salt and freshly ground black pepper, to taste
2 tablespoons canola oil
2 green onions, thinly sliced (white and green parts)
Instructions

Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onions.

This is also GREAT on the grill. Marinade and BBQ for 7-10 minutes skin down and don’t flip.

Recipe adapted from The Nourish Evolution blog.

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