Dechava Son's Cheese Company

This is a great story resulting in great cheese This is a brand new cheese company.
The cheesemaker got his start at Bellwether and is now making great cows milk cheeses some in the style of his native Mexico. There are both familiar and new style cheeses. He makes a ricotta style that will turn any dish from daily to special occasion.

The mozzarella is creamy and melty good. The blue style has just the right amount.
These are cheeses to cook with and enjoy plain. Stop by on Saturdays for a taste and to learn about the cheeses.

Dechava Son's Cheese Company Saturday

Red Popcorn

Miniature ears of popcorn in red - Perfect for movie night and holiday giving (and eating.) The popped corn is rimmed in red - makes any time a festive occasion

Find it at Tristano's Tolay Twisted Farms
This is the home of an amazing collection of squashes as well

Follow Tristano's Tolay Twisted Vegetable on Facebook

Smoked Brown Sugar

You could give this to everyone on your holiday gift list and no one would complain.

The Smoked Olive has smoked brown sugar.

Just get a whiff of it and your cooking imagination will run wild.

here are some comments
Ken Pontac | June 17, 2011 5:34 PM | Reply

I've been a fan of this incredible oil for years. It's my go-to hostess gift, and is always appreciated. The brown sugar is an amazing and versatile ingredient that turns a simple carrot and turnip soup into a transcendent elixir. A must for any serious kitchen, and many frivolous ones as well!
Margie | June 5, 2011 1:23 PM | Reply

Just came back from the St. Helena Farmers Market and bought the last 2 containers of smoked brown sugar. It has got to be THE food product of 2011. It smells fabulous and I can't wait to use it on some salmon and meats.

Follow the Smoked Olives' culinary adventures on facebook

Shopping is fun at the market

We absolutely positively guarantee you will not be pepper sprayed by another customer while holiday shopping at Santa Rosa's Original Certified Farmers Market

Free and easy parking. Open until 1 pm. Come for breakfast and stay for lunch.

As well as all the regular vendors - In December there will be more artists than usual.

Saturday, December 3rd find beautiful holiday decoration -- several styles of christmas wreaths - Ridgeview Farm and Aroma Floral with dried wreaths and live wreaths from Occidental.

Emily with her Glorious Gourds is here.

Diane with Lorilai's Covers - those really cute children's hats.

Ami Sol with children's clothing.

Willow Designs, Peter Bailey and Gary Chappell with quality jewelry.

Damselfly Designs with fun tie dye.

Vicki and Renee with women's, cool shirts for men,clothing,table cloths, napkins - it's where you want to buy gifts for yourself.

Kirsten's beautiful cards and prints of fruit and vegetables.

Holly Jordan Sonoma Kitchen Linens with wooden spoons, cutting boards and hand painted dish towels.

Damselfly Designs one of a kind garments and lots and lots of tye dye including the coolest socks around.

The market is a great place for gifts. For the pepper heads - there are fresh peppers and of course Peppahead and a number of vendors make their own hotsauces Triple T among them.

Order a farm market basket...or market gift certificates

Pictured hats from Lorilai's Covers

Market vendors tell their stories

Seattle Independent multi-media journalist and videographer Jack Olmsted visits Santa Rosa. It's a great tour whether you are local or just visiting.

Video Blog

Interviews at the market: get to know the stories about the people at the market

Barbara Walker Walker Ranch Apples

Brenda Chatelain The Smoked Olive

Paula Downing Market Manager

Amy Macintosh Assistant Market Manager

Curcurbitaceae family

As members of the Curcurbitaceae family, winter squash come in a multitude of sizes and colors. With hard shells, some have a shelf life of up to 6 months under proper storage conditions.

Winter squash are a rich source of carotenes as well as an excellent source of vitamins C, folic acid and B1, potassium and dietary fiber. When selecting winter squash, look for ones that feel heavy for their size and have dull hard rinds. Due to their hard nature, winter squash are easiest baked.

But there are plenty of other great recipes such as these from All Recipes

The secret to great fruitcake DeSantis Farms

You can make the best ever fruitcake.
The secret is the great ingredients. DeSantis Farms Wed and Sat market is Lambert's go to vendor.

“Is it worth it? Yes— even if it’s just once in your lifetime, it’s worth it. This fruitcake rocked my world. The…precious loaf comes looking like a present from heaven, and smells divine. I undressed it like a lover. The flavor? Exotically interesting, distinctive—a whole different fruitcake experience. It’s delicious and one of a kind... One time in your life you must try this fruitcake.”

Isabelle, at fruitcake blog

“ artisan cake that gives the dessert a gourmet pedigree...a treat that even the most fruitcake-averse foodie would love.”

Charles Passey, The Wall Street Journal

These superb fruitcakes are based on the ones my English grandmother made at the family farm in northern Wisconsin 50 years ago. I’ve replaced much of the candied fruit with my own exotic home-candied citrus peels and young ginger. Flawless fruits and nuts from small California farms complete the task of creating cakes that vanquish forever fruitcake’s bad reputation! Each is aged for flavor as my grandmother’s were, wrapped in cheesecloth, tied with linen string and doused with good liquor. They are topped with fresh bay leaf & citrus peel star, then sealed in a cellophane bag with my logo.

Read the review at

From Chowhound Robert Lambert who makes very expensive jams also makes very expensive fruitcakes, but God are they good. Only had the dark, not the white.

Robert Lambert describes the secret to his fruitcake in this Youtube video

Lambert makes a full line of gourmet condiments and many are based on DeSantis Farms products.

Seasonal Eating

You adjust your wardrobe with the seasons — your diet should be no different, especially because adjusting your diet in this way can benefit your body’s health. As seasonal shifts affect your body, the foods you eat can help you accommodate — or counteract — the changes.

There’s a reason we don’t crave salads everyday in the winter – our bodies need the vitamins and minerals in the foods that are in season during this time. For instance, less sun exposure during the winter months may cause the need for extra consumption of foods high in vitamin D such as fatty fish, dairy products, and fortified cereals.

Eating with the seasons also brings variety to your diet — and that helps you get the full complement of vitamins, minerals and other nutrients that nature offers. Rather than start every morning with, say, half a grapefruit , you might switch to pomegranates in late fall and blueberries in summer. One study found that women who ate a diet rich in fruits and vegetables from 18 different plant families (including cruciferous vegetables from the Brassicaceae family, such as cabbage, cauliflower and brussels sprouts) had significantly less damage to their genetic material than women who limited themselves to five plant families. This probably reflects the tens of thousands of years that our genes evolved in concert with the environment as our ancestors gathered food from a wide variety of sources. This diverse array of nutrients from the plants we eat (phytonutrients) work together like a symphony to support our body and the way it works in an optimal way.

For additional information on seasonal eating


The Cleveland Clinic

This is a wonderful collection of recipes using hardy greens from Good Housekeeping's Daily Green

Big Beautiful Bunches of Mustard Greens from Armstrong Valley Farm

Some like it hot - here's the perfect gift

Peppahead released this year's BRUTAL Hot Sauce at the Farmers Markets for the holidays.
It was a big hit last holiday season and this year's batch lives up to the same standards as before.
It has a tasty slow creeping burn. It really is Painfully Delicious!
This year's batch includes; Red Savina Habanero, Orange Habanero, Bhut Jolokia, Naga Morich and Trinidad Scorpion chiles.

Peppahead is the spot for the hot head on your list

This year, Sampler/Gift Packs for stocking stuffers are available.
There are three selections:
PEPPAHEAD'S DELIGHTS: A set of Delicious blends for seasoning meats and sauces.
PEPPAHEAD'S NEW MEXICO DELUXE: Chiles unique to the New Mexico experience.
PEPPAHEAD’S HOT PACK: Chiles ranging in the heat level of, Chipotle to the Bhut Jolokia (Indian Ghost Pepper).

The 2012 Chile Peppers Calendar Gift Pack includes the PEPPAHEAD'S DELIGHTS Pack

Very soon, some more 2 Packs of Hot Sauces and BBQ Duo Kits for gifts as well.

As always, there is Peppahead's unique, tasty selection of regional chile powders and blends for you to cook with.

You can always order online from Peppahead's website. Special Cost Saving Shipping Rates for online shoppers; ONE OR MORE ITEMS ALL SHIP FOR ONE PRICE– $5.60, SHIPS USPS PRIORITY MAIL

Meet Alma's new neighbors in Healdsburg

Alma is taking her original oilcloth designs to Healdsburg. She opened a store in Healdsburg Avenue at the end of October. Friday November 25th Alma and her neighboring shops are having a shopping crawl. Stop by her shop and pick up your passport. Get it stamped for chances to win great prizes. It's from 5-8 pm. Each shop will offer a unique shopping experience including refreshments and always lots of fun.

Alma's Oilcloth and Chucherias
Oilcloth by the yard, bags, tablecloths aprons, jewelry and more

Store and Workshop
437 Healdsburg Avenue
707 332 9069

Can the can...a message from Redwood Empire Farm

Ariel Dillon of Redwood Empire Farm sends out a great newsletter to their CSA members and folks on their list - this week easy instructions for pumpkin pie and using spaghetti squash.

Turn Your Pumpkin into Pumpkin Puree:

Just so you know, 1 medium sized sugar pie pumpkin will make one ten inch deep dish or 2 nine inch pies.

1) Wash the outside of the pumpkin with water. This is to remove any residual dirt...they were grown on the ground after all!

2) Cut the pumpkin in half lengthwise and scrape out the stringy bits and seeds. Be sure to save the seeds...toasted or roasted, they make a great appetizer or fantastic garnish.

3) Place the two cut sides cut-side down in a over-proof baking dish or roasting pan and either cover with a lid or foil.

4) Bake in a oven preheated to 375 degrees for about one to one and a half hours or until tender . Cooking time may vary, so check occasionally by piercing with a fork.

5) Let cool slightly and scoop out the cooked flesh. If there is any standing water, let the pumpkin sit for about a half hour and pour off any pooling water. Then, puree or mash your pumpkin and use it for those yummy pies!

How to Cook Those Illusive Spaghetti Squash:

1) Preheat oven to 375 degrees.

2) Cut squash in half lengthwise. Scrape out seeds and brush cud edges with olive oil and sprinkle with salt and pepper (if you like).

3) Place cut-side down on a baking sheet or in a roasting pan and bake for ~45 minutes (until fork tender).

4) Let cool slightly (about 10 minutes).

5) Scrape squash with a fork to remove flesh in long spaghetti-like strands. Now you're ready to use the squash in the recipe of your choice!

Here are a few ways I like to use spaghetti squash:

-Toss cooked squash with tomato sauce and sprinkle with Parmesan cheese for a guilt-free spaghetti substitute.

-Toss cooked squash with freshly chopped herbs (whatever you have on hand: parsley, cilantro, basil, thyme, sage, rosemary...get creative!), olive oil, Parmesan cheese (fresh goat cheese would work too), and top with toasted and chopped almonds or hazelnuts.

-Saute chopped garlic in a skillet with olive oil. Once the garlic is fragrant, add cooked spaghetti squash and season with salt and pepper. Cook for about 5-10 minutes, or until squash is hot.

Go local! Give A Markt Gift Certificate

Because locally owned businesses spend substantially more money locally, they typically generate two to four times the economic multiplier benefit for their communities as do non-local businesses. As holiday season spending represents the largest chunk of revenue for retailers in a single year, a shift of just 10% of holiday spending toward locally owned businesses has the potential to create an impact of billions in economic activity in just two months.

Santa Rosa's Original Certified Farmers Market is the perfect place to go local.
Shop Wednesday or Saturday for the freshest, tastiest locally grown food.

If you have friends who don't shop at the market - give them the gift of great tasting food If they haven't had a freshly picked carrot or just dug potato - imagine their surprise. The Market has gift certificates - available from Paula Downing, market manager.

Let's Talk Turkey

No matter what your turkey is...we've got it.. Beef, pork, chicken, duck, and tamales
seafood and of course the best fruits and vegetables.

Although the market is open two days a week our vendors are working 24/7. Contact them for special orders and pick-ups.

Turkeys and chickens Triple T Triple T also has some amazing hot sauces

Chickens Pepper Ranch Poultry Here's a review of this newcomer from the Press Democrat's MicheleAnna Jordan "Saturday newcomer at the Santa Rosa Original Farmers Market is Pepper Ranch Poultry, which offers heritage breed organic pastured meat chickens from their Petaluma farm. Currently, whole frozen chickens are available but expect more options as word spreads. On their first day, they sold out,Nov. 5, Craig Azevedo and Amy Swenson sold out."

Pork The Dreamcatcher Ranch Wed market Dreqmcatcher has a meat CSA check it out!
Black Sheep Farm Sat market

Beef John Ford Ranch Sat

Lamb Williams Ranch Sat

Duck Salmon Creek Sat

Tamales Mi Fiesta (they also have enchiladas, chili rellanos and variety of salsas, tortillas, and chips. Sweet tamales during the holiday season Wed/Sat

Ravioli, pastas and sauces Mirilla's fresh pasta is perfect for Thanksgiving Sat market

Cook's Spices Just Right

Kimberley Cook has spice kits -- just the right amount so you don't end up with tons of tins from year to year....pie and stuffing spices are two of the most popular.

"Cook's Spices is coming to Healdsburg this month for 2 cameo vending dates, 12th and 29th.. and Sebastopol on Sundays after the Windsor Market closes December 18th. Also, I will be in the Santa Rosa Farmer's Markets the Wednesday's before Thanksgiving and Christmas!! Woo Hoo.. Turkey Brine, Sage Rub for Turkey Stuffing, Prime Rib Rub +++
keep up with Kimberley Facebook or on her blog Voice of the Food"

Cook's Spices great array of herbs, spices, salts and blends, makes great gifts.
Everything is perfect for the cook (or want to be cook) on your list.

1st and 3rd Saturdays and sometimes in between
and extra days around the holidays

"I sell both singular spices, many certified organic AND a growing line of fresh made ground for market spice blends that are Salt Free, Preservative Free, Sugar Free, Gluten Free.. Find me this winter at the Santa Rosa Original Farmer's Market the 1st & 3rd Saturdays of the month and every Tuesday during lunch at Rhonert Park's Tasty Tuesday Gourmet Food Truck Convoy/Farmer's Market at the R.P Community Center!"

Sweet................Potato Pie by Sweet T's

Sweet T's offers a taste of their sweet potato pie.
Stop by their booth and try it.

Saturday Market through December.
Special Orders welcome

Sweet T's
707 205 9972

It's EZ to Shop and Eat Locally -

Beautiful peppers good for you and fun to cook and eat. Grown in Sonoma County. Look for them at the Saturday market.

The City of Santa Rosa is campaigning for people to shop and eat locally. Shopping at the Farmers Market is the easiest, most fun and best way to maximize your local dollars.

We also have the nut lady with the non fumigated almonds....You can't get non fumigated almonds in California unless you buy direct from the farmer. Angie from Nut N Other Farm.

A new vendor Roger Hue Larogue. He makes balsamic vinegars and jams from his own fruits.

Tierra Vegetables is back with their dry beans, chilis and red pepper jam.

For crafts we have Holly Jordan with her beautiful wooden products - cutting boards and spoons.

Laura Sandoval
is here with her sweet wreaths.

Gary Chappell
is here with his very classy jewelry.

And Peggy Parr with her wonderful pottery.

The Best Chestnuts Ever

Jim and Dave of Sonoma Coast Organic Produce are only at the market a few weeks each year. They have the best chestnuts in the area, chanterelles and quince.

What to look for: When purchasing fresh chestnuts, choose those which feel heavy for their size, smooth, glossy, and free from blemishes. Avoid purchasing any chestnuts that are cracked, shriveled, or rattle in their shell.
Storage: Fresh nuts are best stored in the refrigerator, in a perforated plastic bag, where they will keep for about a month. The freezer is ideal for long-term storage - freeze fresh chstnuts in their shells up to four months.
Preparation: Before chestnuts can be consumed they must first be either boiled or roasted. Chestnuts eaten raw would result in an upset stomach due to their high levels of tannic acid.
Although a nut, chestnuts are similar to potatoes as they are rich in starchy carbohydrates. Unlike other nuts, they have a high moisture content and are low in fat. They are also rich in sugars, have a moderate amount of Vitamin C, and virtually no cholesterol, gluten, or oil.

How to Roast Chestnuts:
How to roast chestnuts:
Begin by making an X on the flat side before roasting (or boiling). Chestnuts can explode from internal pressure if not pierced before cooking.
Place on a baking sheet in a 400-degree F oven for 15 to 20 minutes, stirring them around occasionally. Peel the shells off, and serve while nuts are still hot.
To roast "on an open fire," punch rows of holes in the bottom of an aluminum pie plate and place on a grill over white ash covered hot coals.

Peeling Chestnuts
Plain and simple: chestnuts are a pain in the ass to peel, and treacherous, too. A few helpful tips, though, can make the task much less onerous. Most importantly, heat and moisture will be your friends, softening the leathery peel and keeping the inner membrane free of the meat. Make sure you have a sharp knife with an evil tip. There are specially made chestnut knives, their short curved blade well-designed to minimize the potential for slippage and any resulting bodily damage. I have a cheap curve-bladed paring knife that I bought just for chestnut handling, and it serves me just fine. Whatever you use, great caution is advised. The firm attack required to get under and remove the shell can very easily redirect the blade deep into your palm. Best to use careful leverage from the strength of your fingers rather than the muscle power of your wrists. Also, it's advisable to wear a simple pair of rubber dishwashing gloves, both to help prevent slippage and to protect your hands from the heat, allowing you to work the chestnuts very hot when they're apt to be most compliant.

The first step in prepping chestnuts for peeling is opening up the shell. Most sources recommend cutting an ‘X’ in the flat side of the shell. I've found it easier and more effective to make a single sideways cut as in the photo at left, slipping the tip of the knife between the shell and the meat. Next, the chestnuts need to be subjected to heat and steam. I've tried a number of ways – boiling, boiling then microwaving, and just microwaving. By far, the tidiest method is just microwaving. Simply wrap a few (6 or so) in a well-moistened dish towel, place this in a non-metallic bowl, and microwave at medium-high for 3 minutes.

Remove one chestnut and rewrap the rest to keep them hot. Hold the chestnut firmly in one hand and use the knife for peeling. Work the tip of the knife under the shell, then place your thumb over the outside and pull/tear to remove it, in several pieces. The photo at left shows fully and partially peeled chestnuts, along with pieces of the shell and bits of the papery inner membrane that shrouds the meat of the nut. In some cases, the inner membrane will come away with the shell; in some cases it may remain stubbornly attached to the meat of the chestnut, especially if the chestnut is deeply grooved. Be patient, and keep working at the membrane with the tip of the knife.

Amagaki persimmons Twin Peaks Returns

Fuyu front right, Amagaki front left, and three stages of ripe Hachiyas in the back.

Hat tip to Figs and Bri for the Photo

Via Sacatomato

"The Amagaki is truly amazing. Not quite as succulent and velvety as the Hachiya, its flesh is crisper (similar to the Fuya but juicier) with a sweet and cinnamony flavor that finishes teasing of nutmeg.

More yellow than red-orange, when I first saw one, I wondered if it was an abnormal Fuya or Hachiya with a birth defect. The flesh contains brownish filaments, don’t worry, they’re a normal component and they are your prize!
According to Carol Iwasaki of Twin Peaks Orchards, Twin Peaks is the only farm in California that grows the true Hykume persimmon variety. (OK, throwing another new name at you!) The Hykume is similar to the Hachiya in that it can’t be eaten raw; you have to wait until it is very, very ripe due to its bitterness.
Carol explained her dad took over the farm when he was 13 due to the death of his father. They’d been growing Hykume persimmons for 50 to 60 years at that point and experimenting with a curing process to allow earlier eating of the variety. He came up with a special curing procedure that made it possible to eat Hykumes after 10 days. When he bit into the Hykume, it was so juicy and sweet, he changed the name to Amagaki (Japanese translation is “sweet persimmon”). Five different families, all descendents of Carol’s father, still own and operate this Newcastle farm today.
Twin Peaks grows a large quantity of Amagaki and sells them to larger produce dealers. One in particular calls them cinnamon persimmons and sells them as such.
I hope you’ll taste an Amagaki while in season!"

Frying Olives

It’s not that often that I come across an ingredient that is entirely new to me but that’s exactly what happened last Wednesday at the Santa Rosa Original Certified Farmers Market. DeSantis Farm of Fresno, which may be best known for its enormous array of familiar and unusual citrus, had something they called It’s not that often that I come across an ingredient that is entirely new to me but that’s exactly what happened last Wednesday at the Santa Rosa Original Certified Farmers Market. DeSantis Farm of Fresno, which may be best known for its enormous array of familiar and unusual citrus, had something they called Italian Frying Olives, fresh olives that do not need to be cured in salt, water or lye to extract their bitterness.
read more from MicheleAnna Jordan

Frying Olives

Dia de los Muertos

The Bohemian has a wonderful article about Dia de los Muertos with recipes and a calendar of events in Sonoma County.

This Saturday you can pick up molds to make your own sugar skulls, or get them ready made. Or you might prefer the completely edible chocolate skulls from Gandolf's Fine Chocolates. Whether you are old school or new school, the market is the place to pick the perfect items for your ofrenda.

October 24 Food Day

The Center for Science in the Public Interest wants to inspire you to make sure everyone has access to delicious, healthy, and affordable food produced in a sustainable, humane way.

One of the ways to inspire people has to recognize people and organizations in the community who are working for these goals.

The Sonoma County Board of Supervisors recognized the partnership of SAVOR (Sonoma Alliance for Veggie Outreach Revolution) and the Santa Rosa's Original Certified Farmers Market. Together working to increase access to healthy food for low income communities

One of the easiest and best ways to support the local economy and improve your own diet is to shop at farmers markets. is a good place to start and see what others are up to.

The biggest choice of pumpkins in Sonoma County

Some pumpkin patches may be larger but there is no bigger selection. Almost every vendor has pumpkins -- all sizes, shapes and colors. Not too mention gourds, squashes and other edible decorations.

Our bakers and food vendors all have a special take on Fall. They are taking pie orders for the holidays.

This is still the anything goes season. Still wishing for summer? Hot and sweet peppers, tomatoes ask vendors about sauce tomato specials,melons, cucumbers, figs, and sweet corn. Switch seasonal gears, harvesting our chard,kale, collard greens, carrots, broccoli, broccoli rabe,cauliflower,potatoes, garlic, onions.

Not too mention raspberries, apples, lettuces, green beans, and eggplant.

battle ground farmers market

welcome to my dear friends from all parts of the world

Pomologists in the house

Pomology is the science of growing apples. Sonoma County isn't just the home to Gravensteins. This is apple season.Come to market any Saturday and visit any of our resident pomologists.

Bella Ridge, Lamberts Apples, Walker Ranch and Mariapple Farm are apple specialists.
Many of the other vendors have apples as well. Sonoma County was once covered in orchards and many stands of antiques trees survive.

On Wednesday Ridgeview Farm is at the market and they have the most beautiful apples and pears -many unique varieties. Pictured a few of the apple selections from Ridgeview

Clothing Swap Saturday October 22

A Ritual For Changing Seasons or Anytime!

Bring your stuff and get some new stuff!

A clothing swap is a fun, ecological way to get new-to-you clothes and give away unwanted items. Yes, the term swap is a somewhat of a misnomer, but that is how it was introduced in the early 80’s, and the name stuck. LITE co-founder Portia Sinnott has organized one or more swaps per year since 1985 and has saved tens of thousands of dollars – for herself and thousands of other people. (i.e., $500 per year x 25 years x 1 person > $12,500.)

Often magical events, swaps help ease tight budgets and allows you to take home items you would never dream of trying on let alone buying. Swaps also helps spread the wealth, raises awareness about reuse and reduces the amount being landfilled.

Learn more about clothing swaps and other Living Lite initiatives

Carson's Catch

Carson’s Catch offers wild salmon and cod from Alaska’s Bristol Bay

Saturday Jen Larson and Carson Hunter
Carson's Catch
P.O. Box 750642 Petaluma California
Carson Hunter

Follow Carson's Catch on Facebook

My husband bought a piece of 'Carson's Catch' smoked salmon. He said, "this is the best tasting smoked salmon I've ever eaten; moist without being too 'wet', flavorful but not overwhelming . . . a perfect balance."