Jun

20

2014

Saturday June 21 Vendors List

The market welcomes back the Peach Farm and that means tomatoes.

Saturday’s market
It’s Summer time.

Music:
Hank Levine
(In the Food Court)

Special Guest:
Master Gardener’s
To answer all your gardening questions!

Special Activities:
Ponies R Us
Pony rides for the kids!
Ponies are from Sonoma

Produce:
Armstrong Valley Farm
Bernier Farms
Bohemian Well-being
Earthworkers Farm
Farm Sinclair
Foggy River Farm
Hector’s Honey
Laguna Farm
Ma & Pa’s Garden
Min-Hee Hills Garden
Offerings of the Land
Parsons HomeGrown
Singing Frogs Farm
The Beet Generation
The Patch

Baked Goods:
Cookie…take a bite!
Costeaux French Bakery
Full Circle Bakery
Raymond’s Bakery

Fruits & Nuts:
Armstrong Valley Farm
Nut-N-Other Farm
Ponce Farm/EGB Farm
Schletewitz Family Farm
Sebastopol Berry Farm
The Peach Farm
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

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

Olive Oils, Vinegars & Jams:
Hue de Laroque
Leon Day Condiments
Stonehouse Olive Oil
Waterhorse Ridge

Sweet Treats:
Cookie…take a bite!
Grizzly Bear Sweets
Straus Family Creamery

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

Beverages:
A Taste of Tea
Fresh Girls
Gaga Café
Navarro Vineyards
Pure Puer Tea
Run Around Brew

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

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Redwood Empire Farm dry farms some of the tastiest tomatoes around.   Can’t dry farm without at least 20″ of rain.    While the rain is annoying, at least 20″ is the key to some great tomato flavor.

A few years ago  the U.C. Santa Cruz Agroecology Program compared the flavor of dry-farmed and drip-irrigated tomatoes; the dry farmed ones won hands down.

In an article in Field Notes, The Agroecology Program newsletter explained how Early Girls are dry-farmed on an on-campus demonstration farm. “Dry farmed means the plants that produced your tomatoes have not been watered since May 2, when they were transplanted into the field. Their roots grew deeper to follow the moisture as the soil dried down. The idea behind dry farming is to produce a tomato with more concentrated flavor, and save water to boot.”

The article continued: “From a purist’s standpoint, dry farming means growing crops without any irrigation to supplement rainfall. But you can adapt the idea to any degree you want. For tomatoes, dry farming works best with clay or clay-loam soil in areas that get at least 20 inches of rainfall. If your soil is sandy or rainfall is below 20 inches, you’ll need to apply some water.

“Dry farming’s obvious advantage is water savings. But equally important is flavor–and this method will reward you with the best tomatoes you’ve ever tasted.”

Albert explains the basics of dry farming: the soil has to be worked to keep the water from evaporating. Cultivate your garden to capture rainwater. Surface cultivation will break up soil crusting and allow water to seep into the soil.

Albert said ideally the “soil preparation begins in the fall to maximize water savings but March is not too late.” The basic dry farming method is dust mulching: Dust or dirt mulching disrupts the soil drying process essentially separating the upper layer of a garden’s soil from the lower layers.

“Just 2 or 3 inches deep will help capture up to 70 percent of rain fall. Be sure to work the soil “after every rainfall to break crusting caused by the rain.”

Just because The Patch , Redwood Empire Farm and other seasonal vendors aren’t at the market, doesn’t mean they are home with their feet up!   They are getting ready for next year.

In the meantime year round vendor, Bernier Farms has sun dried tomatoes.

 

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It’s hot and the night time temperatures have stayed warm.  It might be fall according to the calendar but it’s still summer as far as tomatoes go.    There are a number of ways to have fresh tomato flavor during the winter months.

The easiest way is to put the tomatoes whole in a freezer bag and freeze them.  When thawed out for use the skins just slip off.

The second easiest way is to put them in a food processor and give them a few quick pulses and then freeze.  This only works if you don’t care about the skin still being on when you use them later.

A little more work but still pretty easy.  Blanch the tomatoes (dip in boiling water for a few seconds), slip off the skins, decide whether you want to slice the tomatoes and strain out the seeds, and then freeze.

This is pretty much a no-hassle recipefor tomato paste from Gilt  Taste.

At the market’s recent tomato tasting, Redwood Empire Farm, brought tomato juice.  It was a huge hit with the folks from KSRO —”

  • KSRO Newstalk 1350 Yes, we agree! Ariel at Redwood Empire Farms made this for us last night so it would be ready and good to go at the start of our broadcast this morning. What a treat!
  • Tony Landucci I really can’t say enough good things about this tomato juice! I love tomatoes, always have, but have never been into tomato juice and never understood why I could like ‘matoes so much and not like the juice. Well, now I know why, it’s gotta be the real deal! Sooooooo goooood! Thank you, Ariel!!!

Here’s the recipe:

4 pounds Redwood Empire Farm dry farmed Early Girl tomatoes, washed
2 celery stalks, washed
salt to taste

Cut the tomatoes into quarters and put into non-reactive bowl quickly, doing your best to preserve the juice.  Once tomatoes are cut, put in heavy saucepan.  Heat the tomatoes to boiling, mashing continuously with a potato masher.  Once tomatoes are boiling, add whole celery stalks.  Let tomatoes simmer/boil for about 10 minutes.  Remove celery and discard. Remove tomatoes from heat and carefully put through a food mill using finest screen possible.  Take resulting tomato juice and put it back into saucepan and bring to boil once again. Let cook until reduced to your desired consistency/thickness.  Season with salt to taste.  Cool and enjoy!

 

Think about the perfect bloody mary!

Thanks to KSRO for the photo!

 

 

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The Wednesday market is the only Santa Rosa market Ridgeview farm attends.  They have the first apples of the year and Ridgeview is also home to wonderful seasonal flower bouquets.  Right now -it all about zinnias.   Zinnias are long lasting and come in beautiful bright colors — perfect for summer.   Ridgeview also has lettuces, fresh herbs and french breakfast radishes.

DeSantis has the first table grapes of the year – crisp and crunchy – table grape varieties you won’t find at the grocery store.

Redwood Empire Farm has tomatoes big and small.    The Patch should have tomatoes this week too.

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