Wednesday March 11th Vendor Lists

Wednesday March 11th Vendor List

In the produce department we have two new vendors – La Chaquita and Geyserville Produce. La Chaquita is from Castroville and has lovely early strawberries.

The Fruit Factory is back with beautiful citrus and sweet potatoes

 

Vendors

Starting from Scratch  Breakfast, brunch, lunch?  Wonderful comfort food made to order.

 

Armstrong Valley Farm

Bohemian Well Being Farm

Dream Catcher Ranch

Geyserville Produce

Hectors Honey

Min-Hee Hill Gardens

Ridgeview Farm

Fruit Factory

La Chiquita Farm

 

Beach House Candles

Berkman’s spices

Franco One World

Full Circle Bakery

Ga Ga Coffee

Mi Fiesta Catering

Alma’s Oil Cloth

seed O Sphere

The Hummus Guy

Wine Country Chocolate

Home Maid

The Garden Wild

Edgeworks

Raw-licious

I’m sew sure

 

Strawberry and Orange Salad with Citrus Syrup & Fresh Mint

from Once Upon a Chef
By Jennifer Segal, inspired by Maria Hines Sinskey in Bon Appétit
Servings: 4
Total Time: 15 Minutes

Ingredients

  • 1 pound strawberries, hulled and halved (or quartered if very large)
  • 3 oranges
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2-1/2 tablespoons light brown sugar, packed
  • 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

Instructions

  1. Place the strawberries into a serving bowl.
  2. Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
  3. Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.

Nutrition Information

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  • Per serving (4 servings)
  • Calories:136
  • Fat:1g
  • Saturated fat:0g
  • Carbohydrates:34g
  • Sugar:27g
  • Fiber:6g
  • Protein:2g
  • Sodium:4mg
  • Cholesterol:0mg