Page 51 - Sonoma County Gazette Juy 2019
P. 51

WATERMELONS, the Taste of Summer
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 * INFO: communityfarmersmarkets.com/markets ** YEAR-ROUND
SATURDAY:
Gualala Farmers’ Market ~ 9:30- 12:30p, May 26 - Nov 3. Gualala Community Center, Hwy 1, Gualala. INFO: 707-884-3726
Healdsburg Certified Farmers’ Markets ~ 8:30a to Noon (May 4 - Nov 23)) West Plaza Parking Lot, North & Vine St. 707-824-8717/ 707 529-4884, Healdsburgfarmersmarket.org, manager@healdsburgfarmersmarket.org
Oakmont Certified Farmers’ Market ~ 9a – 12p, at the Wells Fargo parking lot corner of White Oak and Oakmont Dr. 707-538-7023**
Petaluma Walnut Park Farmers’ Market ~ 2-5p (May 11 - Nov. 16) Petaluma Blvd South at D Street 415-999-5635 info@communityfarmersmarkets.com
Santa Rosa Community Farmers’ Market at the Vets Bldg ~ 8:30a-1p Veteran’s Bldg, 1351 Maple Ave, Santa Rosa 415-999-5635 * & **
Santa Rosa Original Certified Farmers’ Market ~ 8:30a - 1p. Luther Burbank Center ,50 Mark West Springs Rd, Santa Rosa. thesantarosafarmersmarket.com 707-522-8629**
Sonoma Garden Park Harvest Market - 9a - 12p, May ~ Nov. Sonoma Garden Park, 19996 7th St. East, Sonoma. sonomagardenpark.org
SUNDAY:
Bodega Bay Community Farmers Market - @ 10a - 2p, May 26 - Sept. @ 10a - 2p BB Community Center, 2255 CA Hwy 1, bodegabaycommunitycenter.org
Sebastopol Farmers’ Market ~ 10a -1:30p Sebastopol Plaza, Downtown Across from Whole Foods Market sebastopolfarmmarket.org **
The Springs - 10a-2p, June 2nd - Dec. 15th on the Plaza at Boyes Blvd. and Hwy 12 next to the Post Office, CalFresh. *
Windsor Certified Farmers Market - 10a-1p, April 7th thru Dec. 8th. Rain or Shine, Windsor Town Green, McClelland Dr. windsorfarmersmarket.com
TUESDAY:
Cloverdale Tuesday Farmers’ Market - 3-6p , April 2 ~ Nov 26, 225 N. Cloverdale Blvd. (Empty Lot Next to Plank Coffee); cloverdaletuesdayfarmersmarket.com
Forestville Farmers Market - 4 - 7p Opens June 4th at the Forestville Downtown Park on Front Street (Hwy 116). Opening Day festivites.
Healdsburg’s Market-on-the-Plaza - 9a - 1p. Opens May 28th. Healdsburg Ave & Matheson, Plaza @ Center St. INFO: healdsburgfarmersmarket.org
Petaluma East Side Farmers’ Market ~ 10a -1:30p, Year Round, Lucchesi Park, 320 N McDowell Blvd, Pet. communityfarmersmarkets.com; 415-999-5635 info@ communityfarmersmarkets.com**
WEDNESDAY:
Petaluma Theater District - 4:30p-8p June 5t- Aug 28, 140 2nd St #112, Petaluma. * Santa Rosa Community Farmers’ Market at the Vets Bldg ~ 9a - 1p, Veteran’s
Bldg, 1351 Maple Ave, Santa Rosa 415-999-5635 * & **
Santa Rosa Original Certified Farmers’ Market ~ 8:30a - 1p. Luther Burbank Center for the Arts, 50 Mark West Springs Rd, Santa Rosa. thesantarosafarmersmarket. com 707-522-8629 **
THURSDAY:
Cotati Farmers Market - 4:30p-7:30p June 6 - Aug 2h, (Closed 4th of July) @ LaPlaza Park, Old Redwood Hwy a@ West Sierra Ave., Cotati. *
Petaluma Farmers’ Market Pop Up Shop ~ 2p-8p, 151 Petaluma Blvd S Petaluma facebook.com/PetalumaFarmersMarket
Windsor Certified Farmers Market 5-8p, May 30 - Sep 5. Windsor Town Green, McClelland Dr. LIVE CONCERTS 6-8p, windsorfarmersmarket.com
FRIDAY:
Rohnert Park Farmers Market ~ 5p-8p June 7 - Aug 30 - 10-year celebration opening night till 10pm, Rohnert Park Plaza, 500 City Ctr Dr, Rohnert Park. *
Sonoma Valley Certified Farmers’ Market ~ 9a - 12:30p, Arnold Field, 241 First St West (across from the Depot Hotel.), Sonoma 707-538-7023, svcfm.org**
Occidental Farmer’s Market ~ Downtown starting at 4pm
 B Kelly Smith
As far back as I can remember watermelons were at every picnic and every BBQ. It’s the fruit that can feed a large group like none other. It’s refreshing and delicious. There are in season and will be making their appearance at a farmers’ market near you!
 Watermelon’s origin hails from Africa approximately 5,000 years ago. The watermelon that we eat today is the result of generations of selective breeding, spanning several countries and cultures, producing the sweet red fruit that’s now common
at summer gatherings. In the beginning watermelons were a bitter fruit with hard green flesh.
It’s difficult to trace the exact origin of the watermelon due to muddled classification as far back as the 18th century but there are clues pointing to the first cultivation of the early version of the watermelon in Egypt and North East Africa. It is believed that the early Egyptians cultivated the bitter melons for the ability to retain water. They also stored well for weeks in a shaded area. There are remnants of melons in ancient tombs. The deceased were to take a long journey so the water in the melons would be resourceful for them. Ancient Egypt is also suspected to be responsible for the breeding the bitterness out of the melons. There are paintings of melons in the tombs of the melons and you could notice that they were changing from the small bitter fruit to the larger fruit with tender flesh.
Besides the watermelon being 90% water, it is also filled with nutrients. It is known for being an aid in asthma prevention. It can help lower blood pressure. The fruit is filled with antioxidants which help prevent cancer. There is a lot
of fiber contained in watermelon, that fiber helps promote a health digestive tract. Since the water content is high it’s a great source to keep you hydrated in the summer months. It also helps reduce inflammation because of the nutrient, Choline. Choline helps our bodies in sleep, muscle movement, learning
and memory. You can also find the amino acid L-Citrulline contained in watermelon. This amino acid helps with mucsle soreness and muscle recovery.
California produces approximately 330,000 tones of watermelon per year of the 1.95 million for the United States. Here in Sonoma County you can find local watermelons available at the farmers market. The range from a small personal size to the extremely large family size. They are sweet and juicy making them perfect for salads, aqua frescas or just sliced up.
   Grilled Watermelon Salad
Ingredients
1 large fresh basil sprig
1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing
3 1/2”-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
1/4 cup fresh lime juice
1 tablespoon honey
Preparation
Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
  Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add micro greens and toss to coat.
Place 3 pieces of grilled watermelon on each plate. Top with micro greens and drizzle basil oil over. Garnish with radishes, queso fresco, and pumpkin seeds.
Kosher salt and freshly ground black pepper
3/4 pound micro greens of your choice
1/2 sliced radishes
1/2 cup (4 ounces) queso fresco, crumbled
1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
   Kelly Smith • Agricultural Community Events Farmers Markets, North Bay Farmers’ Markets • communityfarmersmarkets.com 501(c)5 Nonprofit PO Box 113 , Kenwood
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