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t’s melon season and the market is full of Sonoma grown melons!
How to pick the perfect melon.
CANARY
Pick: Look for firm melons with a sweet fragrance as a sign that it’s ready to eat.
Prep: Perfect for adding to fruit salads or drinks.
Tip: Tastes similar to cantaloupe but with a distinct sweetness.
CASABA
Pick: Choose melons that are firm with a sweet fragrance.
Prep: Sprinkle ginger, salt or a squeeze of lemon on this fruit for a delicious snack.
Tip: Its juicy, creamy-green flesh is known for its sweet taste.
CRENSHAW
Pick: Look for firm melons with a sweet fragrance and a smooth, waxy surface.
Prep: Use in salsas, smoothies and sorbets for an added refreshing and fruity flavor.
Tip: Keep at room temperature one to two days before serving for a juicier melon.
GALIA
Pick: The deeper the orange color, the higher the sugar content.
Prep: Pair with ginger for a refreshing snack .
Tip: Similar to a cantaloupe on the outside but like a honeydew on the inside.
GOLDEN HONEYDEW
Pick: Once ripe, it’s possible to hear the seeds rattle inside.
Prep: Perfect to add to fruit salads or drinks.
Tip: Its name is inspired by its gold shell.
HAMI
Pick: Known for its floral and sweet aroma.
Prep: Try pairing with cucumber and mint.
Tip: A good source of vitamins A and C.
SANTA CLAUS
Pick: Choose firm melons with a sweet fragrance.
Prep: Great as is or in desserts.
Tip: Name inspired by its availability in winter months.
WATERMELONS (SEEDED)
Pick: A ripe melon should be firm, heavy and bruise-free.
Prep: Enjoy raw, in fruit salads or in fruit platters.
Tip: A good source of vitamin A, vitamin C and lycopene.
WATERMELONS (SEEDLESS)
Pick: Select a melon heavy for its size with a deep-pitched tone when thumped.
Prep: Enjoy raw, in fruit salads or fruit platters.
Tip: Despite the name, all seedless watermelon contain white seeds as well as an occasional black seed.
Now that you’ve picked the perfect melon – some great recipes from Bon Appetit

Our Best Melon Recipes for Cantaloupe, Honeydew, and Watermelon

Read More...

What’s in season for Sonoma grown fruits and vegetables


The market also has meat, fish, eggs, yogurt, cheese, butter, chicken stock, almond butter, prepared foods, walnuts, almonds, bakery items, olive oil, vinegars, condiments, candy, jams, fanciful local preserves,soaps, lotion,freshly ground spices, plants -decorative and culinary and a wonderful world of locally produced crafts.

In season for Saturday December 28th
Arugula

Apples


Asian vegetables

Beets

Bok choy

Broccoli

Broccoli rabe

Brussels sprouts

Burdock

Cabbage

Daikon

Cauliflower

Celeriac

Celery

chard

Fennel

Garlic

Herbs

Kale

Kohlrabi

Kumquats

Leeks

Lemons

Lettuce

Limes

Mandarins

Mushrooms foraged and cultivated

Mustard greens

Onions

Oranges

Parsnips

Peppers, chile

Peppers, sweet

Pomegranates

Persimmons

Pomelos

Puntarelle

Radicchio

Radishes

Rutabagas

Salsify

Scallions

Spinach

Sprouts

Squash, winter

Sunchokes

Tangerines

turnips

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