Vendor List for Saturday June 1st More seasonal farmers are back and the market is full of Sonoma grown goodness
- New potatoes from Ma and Oa
- Beet Generation Farm has big beautiful garlic and big beautiful bunches of herbs
- Canvas Ranch has wonderful strawberries
- Bernier Farm Many varieties of garlic but other thngs too
- Singing Frogs has some big beautiful lettuce
- Foggy River shows of their garlic
Don’t miss this market — there is a lot going on. There are over twenty Sonoma County farms selling produce at the market this Saturday. That doesn’t include our mini-cheese trail or local fish and meat. You won’t find a bigger and more diverse selection of local produce anywhere.
If you are looking for a great place to grab a meal — the market has amazing chefs (perfect for your next party) Here’s a look at a few of our star chefs.
- The Green Grocer crew
- Hot BBQ really!
- Green Grocer
- Chef Skip Henderson
- Bobby is proud to name all his suppliers
- Crumb Hither makes a familiar snack cake
- A great burger deserves homemade ketcup -Guerilla Food
- Curry puffs from Penang Kitchen – the pastry is light and flaky
- Lata’s \The best Indian food in Sonoma County
Free Cooking Demos with Chef Jennifer Una is back with her popular cooking from the market Recipes at the end of the vendors list
The market’s new and improved location means we can welcome more community groups. This week :
Sonoma County Animal Shelter will bring puppies seeking a good home to market.
Sonoma County Council on Aging
Master Gardeners
International Hosting Exchange
Music: The Rose Town Ramblers!
Returning to market this week:
Tusque Farms
Sebastopol Berry Farm
Nut-n-Other
Claudia Bruckert with her new book – A Roosters Tale (a year in the life of a clan of chickens)
Scott Wilson Pottery
Saturdays Vendors:
Armstrong Valley Farm |
Beet Generation |
Bellwether Farms |
Bernier Farms |
Bohemian Wellbeing Farm |
Busalacchi Farm |
Daffodils, Dahlias, Lilies Oh My! |
EGB Farms |
Foggy River |
Hectors Honey |
John Fords Ranch |
Kay’s Bo Kay’s |
La Vida Buena Nursery |
Laguna Farm |
Ma & Pas Garden |
Min-Hee Hill Gardens |
My Wild Iris Rows |
Natures Spirits Garden |
Nut-n-Other |
Offerings of the Land |
Orchard Farms |
Parsons Homegrown |
Pepper Ranch |
Salmon Creek Ranch |
Sebastopol Berry Farm |
Singing Frogs Farm |
St. Rose Winery |
Stokes Family Farm |
The Black Sheep Farm |
The Patch |
Tusque Farm |
Twin Peaks Orchard |
Two Rock Valley Cheese |
Weirauch Farm |
Williams Ranch |
Williamson Farm |
X-oticals |
Alma’s Oilclothes |
Aroma Floral |
Beach House Candles |
Bumble Bee |
CA Coops |
Costeaux French Bakery |
Dominique’s Sweets |
Edgeworks Sharpening |
Franco’s One World Sausage |
Full Circle Bakery |
Gaga Café |
Gandolf’s Fine Chocolates |
Gusto |
Hilltop Honey |
Hue de Laroque |
Live A Lot |
Local Spicery |
Loraleis |
Mama Baretta |
Mi Fiesta Catering |
Moonshadows |
Not yer Mommas Granola |
Oz Family Farm |
Quillfully Yours |
Raymond’s Bakery |
Rogers Photo Art |
Royal Hare |
Run Around Brew |
Scott Wilson Pottery |
Sia Baskets |
Sonoma Garden Design |
Soulstice Spa Stonehouse Olive Oil |
Varda Rose |
Vicki Kemp |
Waterhorse Ridge |
Willow Designs |
Chef Henderson |
Green Grocer |
Guerilla Foods |
Lata’s Indian Cuisine |
Otis & Sadie’s Hot BBQ |
Penang Kitchen
JUNE 2013 FARMER’S MARKET RECIPES
I recently picked up Deborah Madison’s new book, Vegetable Literacy. Best known for her restaurant, Greens, her many vegetarian cookbooks and her activism around bio- diversity, gardening and sustainable agriculture, she now brings us an encyclopedia of edible plants and herbs organized by their botanical families. Her book is laced with color photographs and lots of recipes from food traditions the world over. I thought I’d share a few I gleaned from its pages for this month’s offerings. I hope you find the ingredients and try them at home and keep encouraging our local farms to produce a diversity of crops to protect and honor the bounty of the plant kingdom in all its expressions.
THE CARROT FAMILY (umbellifers) angelica, anise, asafetida, caraway, carrots, celery, celeriac, chervil, cilantro, cumin, dill, fennel, hemlock, lovage, parsley, parsley root, parsnips, Queen Ann’s lace, wild carrot
Chilled Spicy Carrot Soup w/ Dill Flecked Yogurt Sauce
2 T. ghee, grapeseed or coconut oil 1 small clove of garlic 1 sweet onion, sliced good salt 1 T. peeled and chopped ginger 1 cup yogurt 3 cups sliced carrots ½ cup finely chopped dill 1 ½ tsp. ground cumin sumac 1 tsp. ground coriander ¼ tsp. tumeric 2 T. cilantro stems finely minced 5 ½ cups water or stock good salt juice of one lime
Warm the oil in a wide soup pot and add the onion, ginger, carrots, spices and cilantro stems. Stir to coat and cook over medium heat for about 5 minutes. Add water and 1 ½ t. salt and bring to a boil. Lower the heat, cover, and simmer until the vegetables are quite soft, about 20 minutes.
Purée until very smooth in blender or with immersion blender. Cover and chill well. The flavors dullen with cold, so season with lime juice and more salt if needed just before serving.
To make sauce:
Pound the garlic in a mortar with ¼ tsp. salt until smooth. Stir in the yogurt and dill. Taste for salt. Swirl a spoonful of sauce in each serving of soup and add a pinch of sumac to garnish.
THE SUNFLOWER FAMILY (composites) artichokes, burdock, cardoons, chamomile, chicories, echinacea, endives, Jerusalem artichokes, lettuces, marigolds, milk thistles, safflower, salsify, sunflowers, tarragon
Sautéed Sunchokes with Rosemary and Smoked Salt
About 2 T. sunflower seed oil 1 pound Jerusalem artichokes, scrubbed and thinly sliced good salt 2 T. minced fresh rosemary smoked salt, for finishing
Heat the oil in a wide skillet over medium-high heat. When the oil is hot and shimmering, add the sunchokes, season with several pinches of salt and the rosemary, and sauté, turning the slices frequently, until browned and crisped in places, 10 to 15 minutes. Turn them onto a plate and season with the smoked salt.
THE ONION FAMILY (alliums) asparagus, onions, chives, cipollini, garlic, green onions, leeks, ramps, shallots, SCAPES
Garlic Scape and Walnut Pesto
12 garlic SCAPES, thinly sliced ¼ C. walnuts ¼ C. walnut or olive oil ¼ C. olive oil, as needed good salt Parmesan cheese (opt.) freshly ground pepper
Put the scapes and walnuts in a food processor and pulse to break them up. With motor running, gradually pour in the walnut and olive oils until the mixture is smooth, ading more olive oil if needed for a good consistency. Add ½ tsp. salt, then the cheese, and pepper to taste. Spread on crostini, stir into soups, toss with pasta or potatoes.
If you don’t have electricity, mince fine and grind in a mortar and pestle!
REGARDING SCAPES: The curvaceous green shoots that rise out of the base of hardneck varieties of garlic (cannot be braided) with a flower bud on the end. They are ususally cut off by farmers to save more of the plant’s energy for the bulbs. Can be used in a sauté stir-fry, vegetable ragout, soups, pesto, etc. Garlicky! Find them, experiment. |