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.





Saturday May 24th Vendor List

Check out the fun for Memorial Day weekend at the Saturday market

Cherries are the manager’s pick this week .  Juicy and sweet at the peak of the season.  A great use for sweet cherries is a cherry and pinot noir sauce.  It  is  good on lamb,pork, salmon, duck , quail, beef and chicken.  Everything is at the market including the pinot noir.  Navarro Vineyards sells their award winning wines at the Saturday market.  They also have wonderful juices.

Pinot Cherry Sauce:
1 1/2 teaspoons olive oil
1 shallot, finely chopped
1 1/2 cups fresh cherries, pitted and halved
1/2 cup Pinot Noir
1 tablespoon brown sugar
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
For cherry sauce, heat oil in a sauce pan over medium heat. Add shallots and cook for about 4 minutes or until soft. Add remaining ingredients and increase heat. Bring to a boil then reduce heat and simmer for 10-15 minutes until desired consistency.


Music is HUBBUB in the food court and roaming the market!

2UP Yoga Sample classes between 10am and noon  2UP is our new neighbor at Luther Burbank Center for the Arts.
Bill & Kate’s Camp – activities and items for the kids


Armstrong Valley Farm
Bernier Farms
Bohemian Wellbeing
Earthworkers Farm
Farm Sinclair
Foggy River Farm
Hector’s Honey
Laguna Farm
Min-Hee Hills Garden
Offerings of the Land
Parsons HomeGrown
Singing Frogs Farm
The Beet Generation

Specialty Items:
Home Maid Ravioli
Not yer Momma’s Granola
Quiche & Carry
Spun Tongue Nuttery
The Hummus Guy

Fruits & Nuts:
Armstrong Valley Farm
Busalacchi Farms
Nut-N-Other Farm
Ponce Farm/EGB Farm
The Fruit Factory
Twin Peaks Orchards
Williamson Farms

Dairy & Eggs:
Armstrong Valley Farm
Bellwether Farm
Hector’s Honey
Penny Royal Farm
Pepper Ranch
Salmon Creek Ranch
Straus Family Creamery
Two Rock Valley Cheese

Fresh Girls
Gaga Café
Navarro Vineyards
Pure Puer Tea

Sweet Treats:
Crumb Hither Bakery
Grizzly Bear Sweets
Straus Family Creamery

Meats and Fish:
Franco’s One World Sausage
Karlona’s Farms
One Ocean Seafood
Owen Family Farm
Oz Family Farm
Pepper Ranch
Salmon Creek Ranch
The Black Sheep Farm
Williams Ranch

Olive Oils, Vinegars & Jams:
Bruno’s Red Wine Italian Vinegar
Hue de Laroque
Leon Day Condiments
Stonehouse Olive Oil
Waterhorse Ridge

Prepared Foods:
Chef Henderson Catering
Green Grocer
Lata’s Indian Cuisine
Mi Fiesta Catering
Penang Kitchen
Starting from Scratch

Baked Goods:
Crumb Hither Bakery
Costeaux French Bakery
Full Circle Bakery
Raymond’s Bakery

Garden Starts:
Foggy River Farm
La Vida Buena Nursery
Ma & Pa’s Garden
Min-Hee Hill Gardens
Natures Spirit Garden

Living Flowers:
La Vida Buena Nursery

Cut Flowers:
Neve Roses II

Outdoor Living:
California Coops
Innovative Fabric Creations
Sonoma Garden Designs

For the Kids:
Created by Vanae
Earth Temple
Kirstin’s Krafts

Soaps & Lotions:
Hilltop Honey
The Garden Wild

For the Home:
Architectural Ceramic Designs
Aroma Floral Designs
By the Elvin Moon
Sia Baskets

Beach House Candles
Hectors Honey

John Rizzi Glassworks
Kirstin’s Krafts
Willow Designs

Royale Hare
Threads of Time
Victoria Kemp

EdgeWorks Sharpening Services