The Wednesday market has everything you need to make the rest of the week just fine.   Three great prepared food vendors make our pop-up food court a great place to bring people when everyone wants something different.

 

 

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

 

Salmon Creek Ranch

 

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

 

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There is no better place to celebrate National Salad Day then the Wednesday market. (May is national salad month) A wonderful selection of Sonoma grown produce and plenty of fixins’ to add to your salad bowl.

Spring is lettuce season and our Wednesday farmers have a wonderful selection. You can find the perfect lettuce for sandwiches, salad bowls or even for wraps. Some lettuces can even be sauteed.

The Wednesday market has wonderful offerings for a great market meal. The Green Grocer makes magic on a plate (real china) for a wonderful farm market breakfast. If you want something that shows of Sonoma County, you cannot do better than the Green Grocer (described as the love child of the French Laundry and Whole Foods) Everything served by the Green Grocer is sourced within 150 miles but most of it comes from the market that morning.

People are always complaining about the lack of street food – Penang Kitchen is at the Wednesday market serving Malaysian Street food, considered by some to be among the finest in the world. It’s a wonderful blend of spices some dishes have a bit of heat. They have vegetarian options. The potato curry should be on everyone’s list to try.

Mi Fiesta serves up one of the great, fast and cheap lunches. You can get a tamale with the works (your choices of salsas and other toppings) for $3.00. And of course they have lots of choices to take home enchildas, tamales, salsas, and their new line of individual dinners.

If you love the bouquets from Ridgeview Farm, then you have to come to the Wednesday market. During the summer, Ridgeview is only at the Wednesday market.

Wednesday Vendor List

Local Spicery freshly milled in the quantities you need

GaGa Cafe coffee by the cup or bag

Willow Design Wonderful jewelry designs and clever uses of old silverware

The Garden Wild Handcrafted soaps many from ingredients found at the market

Full Circle Bakery Amazing breads straight from the bakery – the garlic cheese is so good you have to buy two loaves so you get home with one

Water Horse Ridge Jams and condiments all locally sourced combinations to make your toast sing

Comfort Zone Pillows and more that can be heated or cooled good for when you’ve over-done it.

Min-Hee Hill Gardens Lettuces of all kinds and many heirloom varieties of greens. Vegetable and herb starts including tomato plants

Armstrong Valley Farm Local citrus, asparagus, flowering kale and iceberg lettuce an eclectic mix of produce, fruit and eggs.

Hector’s Honey Honey and Bees Wax Products, eggs, garlic,potatoes, spaghetti squash, chili peppers

Bohemian Wellbeing Farm Mushrooms cultivated, foraged, fresh and dried

The Dreamcatcher Catcher Ranch Ask about their meat CSA especially their breakfast box

Green Grocer The food they make at the market is amazing did you know you can buy the cured pork products to take home

Penang Kitchen On Wednesday only they have potato curry. Don’t miss it. Seriously.

Mi Fiesta Still the best fast food! You can’t beat the tamale but for something a little more substantial and almost as fast – they have a single serving (generous) plate that is easy to heat. Proving you don’t have to give up taste for convenience.

Rdigeview Farm Beautiful seasonal flowers and wonderful seasonal fruit and vegetables

Parsons Homegrown the tastiest tomato you can get this time of year and grown less then three miles from Luther Burbank Center for the Arts

1st and 3rd Wednesday Salmon Creek Ranch and Edgeworks Knife Sharpening

All of this is Sonoma grown produce and available at the Wednesday market

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Wednesday April 17th — Parsons Homegrown is back at the Wednesday market. The first of our seasonal vendors Ridgeview Farm is now regularly at the Wednesday market.

Wednesday Vendor List
GaGa Cafe coffee by the cup or bag

Willow Design Wonderful jewelry designs and clever uses of old silverware

The Garden Wild Handcrafted soaps many from ingredients found at the market

Full Circle Bakery Amazing breads straight from the bakery – the garlic cheese is so good you have to buy two loaves so you get home with one

Water Horse Ridge Jams and condiments all locally sourced combinations to make your toast sing

Comfort Zone Pillows and more that can be heated or cooled good for when you’ve over-done it.

Min-Hee Hill Gardens Lettuces of all kinds and many heirloom varieties of greens. Vegetable and herb starts including tomato plants

Armstrong Valley Farm Local citrus, asparagus, flowering kale and iceberg lettuce an eclectic mix of produce, fruit and eggs.

Hector’s Honey Honey and Bees Wax Products, eggs, garlic,potatoes, spaghetti squash, chili peppers

Bohemian Wellbeing Farm Mushrooms cultivated, foraged, fresh and dried

The Dreamcatcher Catcher Ranch Ask about their meat CSA especially their breakfast box

Green Grocer The food they make at the market is amazing did you know you can buy the cured pork products to take home

Penang Kitchen On Wednesday only they have potato curry. Don’t miss it. Seriously.

Mi Fiesta Still the best fast food! You can’t beat the tamale but for something a little more substantial and almost as fast – they have a single serving (generous) plate that is easy to heat. Proving you don’t have to give up taste for convenience.

Rdigeview Farm Beautiful seasonal flowers and wonderful seasonal fruit and vegetables

Parsons Homegrown the tastiest tomato you can get this time of year and grown less then three miles from Luther Burbank Center for the Arts

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Cesar Millan, the dog whisperer is talking at Luther Burbank Center for the Arts on March 29th.  Ticket information here.  You’ve seen him on “Leno,” “Oprah,” and as the original host of National Geographic’s “Dog Whisperer” series… the world’s most renowned dog behavior specialist Cesar Millan shares his remarkable training techniques live on stage!

Everyone at the market loves dogs, they just are not allowed at the market except for service dogs.  But quite a few of our vendors have a great products for dogs.

Owen Family Farm has raw dog food.  MicheleAnna Jordan talks about why a raw food diet] is good for your pet and mentions Owen Family Farm.

The Garden Wild and Hilltop Honey both have something for your dirty dog.

Salmon Creek Ranch has doggy treats made from duck and from goat.

California Coops has the most beautiful doggy treat bags.    You might consider carrying your own treats.  They are handcrafted right here in Sonoma County.

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Not only is Mi Fiesta back this week, but also Ridgeview Farm.  Spring IS here.  Ridgeview welcomes Spring with beautiful radishes, lettuces and maybe some bouquets.

The knife sharpener will be here too.  Get your gardening tools shapened up!

If the warm weather has made you a little bit overly ambitious  check out the Comfort Zone for their pillow packs and massage balls.

 

Wednesday vendor list:

Hectors Honey

Min-Hee Hill Gardens

Armstrong Valley Farm

Bohemian Wellbeing Farm

Willow Designs

Full Circle Bakery

Comfort Zone

The Garden Wild

Water Horse Ridge

Green Grocer

Penang Kitchen

Mi Fiesta Catering

The Dreamcatcher Ranch

GaGa Café

Salmon Creek Ranch

Ridgeview Farm

Edgeworks Knife and tool sharpening

 

 

 

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Salmon Creek Ranch is at the market on 1st and 3rd and of course every Saturday.   Duck eggs are back!   Spring is when duck eggs are most available.

Other farmers and ranchers at the Wednesday market:

Hectors Honey
Min-Hee Hill Gardens
Armstrong Valley Farm
Bohemian Wellbeing Farm
Salmon Creek Ranch
Dreamcatcher Ranch
Full Circle Bakery
GaGa Café
The Garden Wild
Willow Designs
Comfort Zone
Green Grocer
Parsons Homegrown
Edgeworks Sharpening Services
Water Horse Ridge

 

Duck eggs differ from chicken eggs in a few ways. Duck eggs have a higher fat content and also contain more albumen (the protein in the white). This higher fat and more albumen give duck eggs more structure which creates greater loft when baking. For this reason many bakers choose to use duck eggs for their breads, etc.

You can get your hands on some fresh duck eggs st the Wednesday market.  Ducks generally only lay in the spring, so this is when you should look for them. There are some varieties that lay all year, though. Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger.

 

Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions.

They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein).

 

 

Cooking with duck eggs from New Agarian

Cooking with duck eggs doesn’t call for a major revision in technique. But there are differences: the yolks of duck eggs have more fat and the whites more protein than those of chicken eggs, and you need to take these differences into account when cooking. Somewhat gentler cooking is the key.

Hard cooking or hard boiling

Hard-cooked duck eggs are just like hard-cooked chicken eggs, only a bit richer. Because of the extra protein in the white, it is especially important not to overcook them.

To hard-cook duck eggs, place them in a pot, cover them with cold water, and bring to a boil over high heat. As soon as the water boils, remove the pot from the heat and let stand 12 minutes for large eggs. (Medium eggs should sit a minute less, jumbos a minute more.) Drain the eggs and shake the pan vigorously to crack the shells; this lets them cool faster and prevents overcooking. Cover with cold water (I add a few ice cubes) and let cool. Once cool, you can peel them. If you don’t eat them immediately, store them in a bowl in the refrigerator, covered with water.

This method — which does not involve boiling the eggs at all, hence my borrowing Julia Child’s term “hard cooked” — gives tender whites, fully-cooked yolks with no greenish tinge, and no sulfury smell. Not to mention it is incredibly easy, so long as you don’t go off and forget them on the stove.

Incidentally, I had read that hard-cooked duck eggs have bluish whites and red yolks. Fascinating, I thought, and wondered if this was due to mineral content: more copper in the white, more iron in the yolk, perhaps? Then I hard-cooked a few, and the whites were white (whiter than chicken eggs, in fact) and the yolks were orange. Whoop-de-do. So much for my science experiment. But quite tasty.

Frying

You can fry duck eggs just like chicken eggs, provided they aren’t huge. Up to jumbo size (2.5 ounces) will fry just fine. I prefer mine fried in bacon fat, but butter is fine. No margarine, please: my girls worked too hard laying these eggs to louse them up with chemicals!

Very fresh eggs will “stand up” in the pan: both the white and yolk will stay more compact and spread less when cracked. This makes them thicker, so they’ll take longer to cook through; you may need slightly less heat than with less-fresh eggs. I find that eggs even a week old will spread more in the pan, so you’ll have to adjust your technique according to the age of the eggs.

Many people recommend steam-frying duck eggs, frying them briefly then adding a bit of water to the pan and covering it until they are cooked through. This will give more tender whites. The whites of duck eggs have more protein than those of chicken eggs, so fried they are not quite as tender; but I find the difference to be slight for reasonably sized eggs. For super-jumbo eggs, you may find steam-frying necessary, but frankly if you have to resort to steam-frying I think you should just make an omelet.

Baking

You can freely substitute duck eggs for chicken eggs in cakes, pies, cookies, custards, etc. They are excellent in everything we have baked with them, and we bake a lot.

Because the whites of duck eggs have more protein than those of chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes may also be richer with duck eggs. Most people who have baked with them prefer duck eggs for those reasons. Some pastry chefs argue against baking with duck eggs lest they unbalance finely calibrated recipes, but I have found few recipes to be as finely calibrated as their authors often believe. I would assume that in any given recipe you can substitute an equivalent weight of duck eggs, and if you don’t like the results, you can always make it with chicken eggs next time.

If your eggs vary in size, you’ll need to adjust your recipes accordingly. Recipes assume large eggs, and you can substitute a large duck egg (two ounces or so) for a large chicken egg. If you only need two or three eggs, just estimate: use one that’s a bit larger and one that’s a bit smaller.

For larger recipes, weigh the eggs after cracking. Here are the standard weights for large chicken eggs:

Weights for large chicken eggs

egg (with shell) 2 ounces (24 ounces per dozen)

egg (without shell) 1-3/4 ounces (21 ounces per dozen)

yolk 2/3 ounce (8 ounces per dozen)

white 1 ounce (13 ounces per dozen)

A few words on beating egg whites: it takes a bit more work to break the gel when beating whites of duck eggs. Once you get them frothy, however, they beat up fairly easily.

 

 

 

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Valentine’s Day is coming soon.  No panic!  The market is filled with both traditional and non-traditional gifts for your Valentine.

Shown here is a very unusual amaryllis from Daffodils, Dahlias and Lily’s  O My!   Savita also has bright red for the more traditional.   Heart-shaped things are always at the market, shown here are heart shaped soaps from The Garden Wild, and lovely heart-shaped earrings from Willow Design.  These vendors are at both the Saturday and Wednesday market.    For procrastinators, Valentine’s Day is on a Thursday and all three of these vendors are at the Wednesday market too.

 

 

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Dominique and her fabulous pies, the chestnut guys and many other Saturday vendors.  If you are a procrastinator this is the place for you.  Got company?  Great place to have breakfast!   To guarantee that perfect ingredient, call your favorite farmer.  Contact information is listed.

 

St Rose Winery –   The perfect wine for turkey is pinot noir and St Rose Winery has a pinot noir special this week

The Dreamcatcher Ranch    – Bacon, sausage, beef , pork and goat

Salmon Creek  Ranch   Duck, duck eggs, duck fat, beef

Weirauch Farm  Creamery–     cheese   – organic. award-winning sheep and cow cheese

Full Circle Bakery  Wonderful breads baguettes, cibattas, the perfect sandwich bread for turkey sandwiches no matter what you like  (707) 794-9445

Vicki Kemp  Hand sewn shirts, jams, and table cloths and napkins

Willow Designs  Clever jewelry and decorating pieces – re-cycled silver ware her tiny table top vases were recently featured in the Press Democrat

The Garden Wild  Soaps and lotions all handcrafted many from farm market ingredients  great gifts

GaGa Café   A great cup of coffee and beans to make it at home.

EGB  Seasonal fruit, dried fruit

Kays Bo Kays    Seasonal Flowers  Mums the word for Thanksgiving

Bohemian Well Being Farm 

Armstrong Valley Farm  Seasonal produce and eggs.  Beautiful carrots, beets, kohlrabi, cauliflower, broccoli and other seasonal vegetables.  A variety of potatoes — pick the perfect one

Sebastopol Berry Farm – maybe the rains make it iffy

Sonoma Coast Organic Produce  Jim and Dave the chestnut guys also have quince, grapes and chanterelles

Ma & Pas Garden  Seasonal produce call 823-6191 to guarantee your order.  They have celery root.

First Light Farm   You say potato the perfect potato for every recipe – and lots of other seasonal vegetables especially nice greens

Min-Hee Hill Gardens  Seasonal produce with a lettuce specialty.   Herb plants –perk up your kitchen window sill and your everyday recipes with fresh herbs  Now winter squashes perfect for a stand-out holiday dish with no work at all.

Twin Palms Ranch  Tasty and beautiful organic vegetables

Hectors Honey  Seasonal produce  maybe some tomatoes squash, tomatillos more and   everything honey of course.  Araucuna chicken eggs

The Patch Tomatoes, green beans, onions and peppers

Costeaux  Breads and pastries for every part of the Thanksgiving holiday from breakfast, lunch and dinner  Special order celebration cakes

Gandolf’s Fine Chocolate   The best chocolates in America

Dominique’s Sweets –  Amazing pies, macarons, meat hand pies and other pastries

Green Grocer  – “”If the French Laundry and Whole Foods had a love child… You’d wind up with the Green Grocer” yelp review  Got company bring them to the market for breakfast all morning.  All ingredients are locally sourced.  Give your guests a true taste of Sonoma and not break the bank at the market .

Lata’s    The best Indian food.  Traditional recipes but made with Sonoma grown ingredients.  Her pumpkin curry could be a wonderful side dish or for your favorite vegetarian dinner!   Her menu offers a lot for a quick snack to an easy dinner -just heat and eat.

Edgeworks   Who ever is carving the turkey will love you if you have the knife sharpened.

Waterhorse Ridge Jams and in season cranberry sauce!  It’s really really good.

 

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Got the mid-week- bored- blues?  the perfect-pick-me-up is the Wednesday morning market at Luther Burbank Center for the Arts.

Right now you could call it the  Bacon, Lettuce and Tomato sandwich market.    The long torturous wait for local tomatoes is over and now it is time for the BLT

Outdoor tomatoes grown in Sonoma County are here all varieties from early girls to heirloom.     Amazing bacon is available from Dream Catcher Ranch and The Windsor Green Grocer.   Full Circle Bakery has the perfect bread for your BLT – no matter what that choice is.    And while lettuce is often treated as just an accessory, we disagree and think it needs to be crisp and crunchy.  Find your perfect lettuce at Min-Hee Garden.  There are lots of varieties of lettuce in market now.

If you’d rather have someone else make your BLT – we nominate the Windsor Green Grocer.  We believe his BLT belongs in the Sandwich Hall of Fame.  And you can have it during BLT season at the Wednesday morning market.

If you are not a fan of bacon- skip the b and add any number of wonderful seasonal options – cucumbers, gypsy peppers, or try a slice of  perfectly ripe peach!

The Wednesday market has duck eggs, chicken eggs, coffee beans, coffee, coffee drinks, pastries, bread, jams, condiments, beef, duck, pork, bison, salmon, halibut, cod,mushrooms – varieties of fresh and died, honey, beeswax products,seasonal produce and fruit .   Wednesday only vendor Ridgeview Farm has the most beautiful seasonal bouquets and full bunches of zinnias.

There are also handcrafted soaps, unique jewelry and items crafted from old silverware, and beautiful hand-sewn napkins, shirts and more.

 

Current Wednesday Vendors

 

Run Around Brew

Edgeworks Knife Sharpening   every other week

Full Circle Bakery

Waterhorse Ridge Jams and More

Mi Fiesta   Tamales, enchiladas salsas etc

Vicki Kemp napkins, clothing crocheted sweaters

Willow Designs handcrafted jewelry, aprons, scarves

Gaga Café perfect cup of coffee and beans plus other drinks

Garden Wild handcrafted artisan soaps and crèmes

Carson’s Catch smoked salmon on Wed

Salmon Creek Ranch duck, duck eggs, beef

Redel flavored almonds   every other week

Dream Catcher Ranch   — pork, lamb, bison

Windsor Green Grocer   farm market breakfasts  THE BLT

Redwood Empire Farm  seasonal produce

Sebastopol Berry  berries and more berries

Beet Generation   seasonal produce

Hector’s Honey  honey, beeswax products and seasonal produce

DeSantis  fruit, nuts, dried herbs

Armstrong Valley seasonal produce

Bohemian Well Being fresh and dried mushrooms  The best selection in Sonoma Couunty

Ridgeview    Seasonal produce and flwoers

Min-hee Gardens   Seasonal produce, dried peppers, pepper plants, garden stakes

EGB Fruit   Seasonal fruit and nuts

Patch   Seasonal produce

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The Wednesday market attracts great chefs because freshness counts and much of the same great fruits and vegetables  are available without the crowds. 

Here are Scott Noll, pastry chef at Jackson’s Bar and Oven and rising star baker Kima Lovold  Noll described her as “amazing.”    We saw Chef Noll shopping with another young colleague at the Saturday market using the moment as a teaching exercise. We think he is amazing.

Last year Diane Peterson of the Press Democrat shared chefs’ recipes for spring fruit and berries.  One of the featured chefs is Scott Noll.

 

Here are the vendors of the Wednesday market:

Min-Hee Hill Garden,The Dreamcatcher Ranch (featuring lamb this week), Redel’s  Roasted Almonds, Willow Designs, Full Circle Bakery, Bohemian Well Being Town -Mushrooms, Ridgeview Farm, Parsons Homegrown, Amstrong Valley Farm, Desantis Fruit, Hector’s Honey, Carson’s Catch,The  Garden Wild, Waterhorse Ridge Jams, Country Rhodes,  Mi Fiesta, Lata’s Indian Cuisine,EGB fruit stone fruit peaches and apricots this week and Vicky Kemp designs.

 

 

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