Page 53 - Sonoma County Gazette April 2017

YearRoundFarmFreshFood Oakmont Certified Market ~ Saturdays from 9a to noon in the parking lot at White
Oak and Oakmont Drive
Petaluma East-Side Farmers’ Market ~ Every Tue - 10am to 1:30pm Deer Creek Village, 501 North McDowell Boulevard near Dog Park, Petaluma 415-999-5635
Santa Rosa Community Farmers’ Market ~ Wed 9a - 1p, Sat 8:30-1. Veterans Bldg, 1351 Maple Ave, Santa Rosa 415-999-5635
Santa Rosa Original Certified Farmers Market ~ thesantarosafarmersmarket.com, Wed 8:30am to Noon, Sat 8:30am to 1pm Wells Fargo Center, 50 mark West Springs Rd., Santa Rosa 707-522-8629
Sebastopol Farmers’ Market ~ Every Sunday 10am-1:30pm, Sebastopol Plaza ~ Weeks Way at Petaluma St & Healdsburg Ave, across from Whole Foods Market Info: sebastopolfarmmarket.org
Sonoma Valley Certified Farmers Market ~ Every Friday morning 9am - 12:30pm, in the Arnold Field parking lot at 241 First St West, Sonoma. svcfm.org ~ 707 538-7023
Strawberries Arrive in April!
Strawberries, a part of the rose family, have always been a favorite at the farmers’ markets. It’s unique because it was the only fruit with seeds on the outside of the fruit instead of inside the fruit. Sonoma County has quite a few producers who are also well known for the sweet but smaller berries. Sonoma growers usually are showing up at markets. Spring and early Summer months Size is due to variety type.
Lemon-Basil Strawberry Caprese Recipe
Ingredients
About 2 dozen small to medium sized fresh basil leaves, thinly sliced (see notes) Zest from 1 medium-sized lemon
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1⁄4 teaspoon sea salt
1⁄4 teaspoon sugar
4-ounces fresh mozzarella cheese, drained and cut into 2 dozen cubes 1 dozen medium-sized fresh strawberries, washed and dried
Freshly ground black pepper
Instructions
In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil, salt and sugar. Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
While the cheese marinates, cut the strawberries, horizontally, into 1⁄4 to 1⁄2-inch slices. Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)
FIND Locally-owned Garden Businesses in our 2017 Sonoma County Gardeners Resource Guide www.SonomaCountyGazette.com
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