Meal Deal for Saturday February 1
Yogurt, granola and jam parfaits

Perfect for breakfast, lunch or an on-the-go snack…even dessert
Our weekly special promotion comes with a recipe and discounts on the ingredients which are all at the market

Each recipes serves at least four, all ingredients are available at the market, and the cost is $20 or less

It’s easy peasy; Recipe (per person)
1/2 cup yogurt
1/2 cup granola
2 tbs. jam

Participating vendors are:
  Not Yer Momma’s Granola
Ingredients for the original flavor  organic oats, honey, almonds, non-GMO expeller canola oil, sunflower seeds, Thompson raisins (organic sunflower oil), dried cranberries (evaporated cane juice & sunflower oil), organic pumpkin seeds, walnuts.

This powerhouse granola has more than 3 pounds of nuts, fruit and seeds to every 5 pounds of oats. Whether you are running errands or running a race, this fuel will keep you going or give you a second wind – works equally well for breakfast or for bringing along as a trail mix. (shhhhhhh….also great on vanilla ice cream)

Bellwether Farms uses milk from a Northern European breed called East Friesian, one of the best milk-producing sheep in the world. The sheep are fed alfalfa and grain and are free to roam year-round in pasture, helping them produce calcium-rich milk high in vitamin B12. Plus, the yogurt contains active cultures that ease digestion; sensitive stomachs can handle sheep’s milk better than milk from cows. Flavors include Plain, Strawberry (made with fragrant Northwestern strawberries), Vanilla (a blend of Madagascar Bourbon and Indonesian beans), Blackberry and Blueberry.—Nicole Denis

Waterhorse Ridge Jams
From Biteclub
Using pectin and small amounts of organic sugar, the Greers make the 60 or so varieties of jams, preserves, chutneys and salsas the old-fashioned way. With a big pot and lots of produce. “Since I grow the fruit I get attached to it and I want people to actually taste it,” she says. The idea, in fact, is to just eat it with a spoon straight out of the jar. Which is not just a suggestion, but a bit of a hazard. We blew through two jars in a single night.

16 oz Bellweather plain OR vanilla yogurt $4
Not Yer Mama’s Original Granola 7
4 oz.Waterhorse Triple Berry Jam 4

Total $15



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!





The carrot

Everybody puts up with the modern supermarket carrot.   You can use them cooked or raw, the color is great and they keep.

Supermarket carrots are fine for the soup pot, but nothing beats local varieties when carrots really count.   There aren’t many vegetables as eye-catching as bunches of white, yellow, orange, red and purple carrots, from slender minis to knobby standard sizes, with chunky Thumbelinas in between.

Roasting, braising, grilling and more extreme forms of culinary invention, typically applied to a pristine slab of hamachi tuna or a rosy duck breast, are now directed at piles of freshly dug carrots.

As good cooks know, “freshly dug” is as important for carrots as “diver” is for sea scallops.

Then there is the rich, deep flavor of a fresh carrot, especially this time of year. Carrots, it turns out, have a season.

The best demonstration of  farmers market produce exceptional taste is the carrot.   If you really want to do a a friend a flavor favor, give ’em a bunch of carrots from the market.

Wednesday and Saturday markets both have an exceptional variety of freshly dug carrots.

Here is a collection of easy carrot recipes.




Brand new at the Wednesday market is Highland Chocolates — chocolate bars and more….but you get a second chance at the Thursday market, Special Summer Market at the WIC Parking Lot (across from the side door of JC Penney’s in Coddingtown)   1450 Guerneville Road.     9 – 1 .   Breakfast with Green Grocer and learn to make summer salsa at the chef’s demonstration.


Chef Eichhold’s Summer Salsa with Variations

2 Tbs. veg oil
1 small onion or 2 scallions
2 tsp. ginger (optional)
1 tsp.garlic
2 peaches or nectarines
2 plums or apricots
3/4 cup cucumber or jicama
juice of 1 small orange, or 2 limes or 1 lg. lemon or apple cider  vinegar

   1 small red (or green or yellow) pepper
1 tsp. salt
1/2 tsp. black pepper
1 jalapeno pepper
2 tsp. mint
2 Tbs. cilantro

dice, mix, serve



We moved in case you didn’t know and to celebrate our beautiful new location and thank our loyal customers and many new ones – we are having a party!

Sonoma County is home to great eating and we gathered some of the best chefs to showcase what is in the market now.

Here’s what Chef Elizabeth Eichhold said about her plans , ” I’m making  zucchini & cauliflower (with Armstrong Valley Farm’s  too cool orange cheddar cauliflower) fritters with 2 sauces. One is a garlic & blood orange (or basil or sweet lime) aioli and the other is a roasted red pepper & basil (or blood orange or chili)sauce.  I’ll have to experiment with the sauces so they may not be exactly as I just described . I’ll see what happens during the research & development phase.”   Don’t you wish you could be a taster in her kitchen.

Chef John Lyle of Hardcore Farm to Face and the popular Chosen Spot Dinners now at the Luther Burbank House Gardens looked around at all the summer fruit at it’s peak and said, “Santa Rosa Plum popsicles!”  Shopping at DeSantis Farm picking out the best fruit with Angela.

Chef  Tom Schmidt of John Ash was appointed  executive chef at . in July of 2008, Tom brings a wealth of knowledge and creativity to Sonoma County’s wine country. ” a perfect environment of abundance in the garden setting of Sonoma County,” said Schmidt. “Cooking without borders for the exquisite pleasure of soul-satisfying food, that’s what I  do.”   He chose peaches and nectarines for a fruit soup.

Chef Elizabeth  Eichhold’s Fritters

Vegetable herb fritters with lemon aioli


1 large egg yolk or 2 yolks at room temperature
1 tsp. Dijon mustard
1/2 tsp. salt & 1/4 tsp. pepper
3 tsp. lemon juice
grated zest of 1 lemon
4-6 cloves garlic finely chopped
3/4 cup peanut or mild olive oil
1/4 cup chopped lemon verbena or parsley sprinkled on top (optional)

Place egg, mustard, garlic , salt & pepper in food processor bowl or blender . Turn on to blend then add the olive oil in a thin steady stream until all is incorporated. Add the lemon juice then check the consistency. If it’s too thick, add a bit more lemon juice. If too thin, add more oil. taste for seasoning. Sprinkle with lemon verbena then cover & refrigerate until the fritters are cooked.

Some additions to the aioli would be 1 roasted red pepper, blood orange or lime juice in place of the lemon juice, herbs such as dill, tarragon, cilantro, parsley, basil, chives, grated horseradish or wasabi, a seeded jalapeno or Anaheim chile or 1 tsp. chile powder or paste.

2 lbs. vegetables
2 eggs beaten
1/4 cup chopped red onion
2 chopped garlic cloves
1/2 cup chopped fresh herbs
1 cup bread crumbs or panko
salt & pepper to taste
olive oil for frying

If you’re using zucchini, coarsely grate then sprinkle with salt & put in a colander to drain for 1/2 hour. Rinse out the salt then press out the excess water & place in a clean dish towel. Wring out the remaining liquid. If you’re using other vegetables, cut into very small pieces.
Place in a bowl with the next 6 ingredients & stir well. Taste for seasonings by cooking one tsp of batter, add more salt if needed.

Put enough olive oil in a frying pan to coat the bottom. When it’s hot, drop in the batter using about 1/3 cup for each. Cook on medium heat until golden brown, about 3 minutes, then turn over and cook the other side. serve hot with a dollop of aioli.

Some vegetable suggestions would be cauliflower or broccoli flowerets, thinly shredded kale or greens, kids love shredded carrots and raisins, potatoes grated with the liquid pressed out in place of the bread crumbs, grilled corn- cut off the cob with salsa or guacamole in place of the aioli, adding herbs such as arugula, dill, mint, or basil to zucchini.