Vendor List for Saturday June 1st More seasonal farmers are back and the market is full of Sonoma grown goodness

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.