Page 51 - Sonoma County Gazette June 2019
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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,,
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
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. 707-522-8629**
Sonoma Garden Park Harvest Market - 9a - 12p, May ~ Nov. Sonoma Garden Park, 19996 7th St. East, Sonoma.
Bodega Bay Community Farmers Market - @ 10a - 2p, May 26 - Sept. @ 10a - 2p BB Community Center, 2255 CA Hwy 1,
Sebastopol Farmers’ Market ~ 10a -1:30p Sebastopol Plaza, Downtown Across from Whole Foods Market **
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.
Cloverdale Tuesday Farmers’ Market - 3-6p , April 2 ~ Nov 26, 225 N. Cloverdale Blvd. (Empty Lot Next to Plank Coffee);
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:
Petaluma East Side Farmers’ Market ~ 10a -1:30p, Year Round, Lucchesi Park, 320 N McDowell Blvd, Pet.; 415-999-5635 info@**
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 **
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
Windsor Certified Farmers Market 5-8p, May 30 - Sep 5. Windsor Town Green, McClelland Dr. LIVE CONCERTS 6-8p,
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,**
Occidental Farmer’s Market Open June 7 Downtown starting at 4pm
  By Kelly Smith
Carrots are in season all year round in California but it seems they really
show their abundance at farmers’ markets in the summer. It’s my go to vegetable since you can eat them raw or cooked and in so many dishes it’s hard to not to find a use for them. The crisp, sweet taste brings me to think of summer time cook outs, picnics and just a good snack on a hot day.
The origins of carrots have been tracked to the dry and hot lands of Iran and Afghanistan. Earliest evidence of its use date back as far as 3000 BC. Carrot seeds made their way to Arabian, Africa and Asia via caravans.
In the beginning carrots were not the orange thick root vegetables we eat today. They were skinny purplish or whitish roots that eventually mutated to a yellowish orange and eventually to the bright orange we see most frequently.
The tradition of using carrots for medicine traveled from Egypt to Greece and Rome in the 1st millennia BC. Bitter and hard to eat carrots were used
to heal many illnesses including being used as a sexual aphrodisiac. Romans were known to boil carrots for regular meals and eat them with dressings and various herbs.
Although modern carrot consumption did not become popular until after World War II partly because it was easy to grow in home gardens and was encouraged to grow during times of rationing because of the war efforts. They offered substantial nutrition benefits and could be cooked in a variety of ways. Including Vitamin A, Beta Carotene, B6, Vitamin C, pantothenic acid, iron, potassium, manganese, copper and is a good source of dietary fiber.
The United States is the 3rd largest producer of carrots, just behind Russia. China is the largest producer with 34% of the world’s market share. Red
and yellow varieties are popular in China and Japan; with purple becoming increasingly popular in the U.S. There are also rainbow carrots which include red, yellow, purple and orange carrots being sold now at some of the local farmers markets in Sonoma County. It’s a great time to pick some up for your summer time soiree.
   Carrot Fritters:
Brown Rice Carrot Fritters with Chipotle Sunflower Sauce
4 large eggs
1 to 2 tablespoon olive oil, for cooking
  1 cup uncooked short grain brown rice
1 clove garlic
3/4 cup rolled oats
1/2 cup soaked sunflower seeds 1/2 cup water
1 Chipotle in Adobo sauce
2 to 3 tablespoons lime juice
3 tablespoons cilantro
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 cups shredded carrots, squeeze of moisture
1/2 cup ricotta, drained if needed
2 tablespoons minced cilantro 1/4 teaspoon sea salt
Cover the rice with 2” of water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is cooked; 45 minutes or so.
In the food processor, pulse the garlic into small pieces. Add the
oats, cilantro, salt, and pepper until the oats are in fine pieces. Add in the brown rice and carrots, followed by the ricotta and eggs. Pulse the mixture a few times to combine the mixture. The carrots and brown rice should still be visible but broken down slightly.
Warm the olive oil up over medium heat in a large skillet with lid. Wet your hands and form the mixture into patties that are roughly 1′′ thick and 4′′ wide. Place in the skillet and cook for 4 minutes, until browning and crisp. Flip, cover, and cook for another 4 minutes until crisp and warmed through.
To make the sauce: combine the ingredients for the sauce in a food processor or blender. Puree until smooth, taste, and add more salt as desired.
Tips & Tricks: Use with leftover brown rice- it speeds up the cook time quite a bit!
Kelly Smith • Agricultural Community Events Farmers Markets, North Bay Farmers’ Markets • 501(c)5 Nonprofit PO Box 113 , Kenwood
Place mixture in the refrigerator and allow to sit for 30 minutes.
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