Page 53 - Sonoma County Gazette Sept 2017

L.I.F.E. (Local Incentive for Food & Economy ) matches customers’ Calfresh
bene ts spent at participating markets (EBT), dollar-for-dollar, up to a $10 or $20
maximum, depending on the market. Participating Markets marked with:
Go to farmersmarketlife.org for more information
SEASONAL MARKETS:
Bodega Bay Community Farmers’ Market ~ Sun. 10- 2p (May thru Oct) Bodega Bay Community Center, 2255 North Hwy 1, Bodega Bay, 707-875- 9609; bbcommunityassoc@comcast.net; facebook.com/ BodegaBayFarmersMarket/
Boyes Hot Springs ~ Sun. 4-7p (July 9 - Sep 10) Larson Park 329 DeChene Ave. Sonoma, 415-999-5635 facebook.com/ TheSpringsCommunityFarmersMarket/
Cloverdale Tuesday Farmers’ Market ~ Tues. 3 - 6p (Apr 4 thru Dec.19) 225 N. Cloverdale Blvd, marne@14feet.net cloverdaletuesdayfarmersmarket. com
Forestville Certified Farmers’ Market ~ Tues. 4-7p (Jun 20 thru Sept. 26) 6990 Front St. Under the Shady Oaks. Mary Rand 707-766-4597
Gualala Farmers’ Market ~ Sat 9:30- 12:30p, May thru October. Gualala Community Center, Hwy 1, Gualala. 707-884-3726 facebook.com/Gualala- Farmers-Market
Healdsburg Certified Farmers’ Markets ~ Sat. 8:30a to noon & Wed 4p to 7p (Jun-Oct) West Plaza Parking Lot N & Vine St. 707-824-8717/ 707 529- 4884, Healdsburgfarmersmarket.org, manager@healdsburgfarmersmarket. org
Kenwood Community Farmers’ Market ~ Sun. 10-2p (Jun-Sep) St. Patrick’s Church 9000 Sonoma Hwy. 415-999-5635
Occidental Bohemian Farmers’ Market Fri 4-dusk (Jun-Oct) 3611 Bohemian Hwy. 707-874-8478 facebook.com/occidentalfarmersmarket
Petaluma Walnut Park Farmers’ Market ~ Sat 2-5:30p (May-Nov. 18)Petaluma Blvd South at D Street 415-999-5635 info@communityfarmersmarkets.com communityfarmersmarkets.com facebook.com/PetalumaFarmersMarket/
Rohnert Park Farmers’Market ~ Fri 5-8p (Jun2-Aug 25) 500 City Center Dr. Rohnert Park. 415-999-5635 facebook.com/rohnertparkfarmersmarket
Russian River Certified Farmers’ Market (Guerneville) ~ Thur 3-7pm, (May Sept. 17.) 5th St, corner of Armstrong Woods Rd Guerneville 707-953-1104 Connieschlabach352@gmail.com
Santa Rosa Downtown Certified Farmers’ Market ~ Wed 5– 8:30 pm, (May to Aug 16 ) Courthouse Sq, Downtown Santa Rosa www. wednesdaynightmarket.org/ www.facebook.com/
Sonoma Golden Park ~ Sat. 9-12p (May- Oct) 19996 7th St. East Sonoma Master Gardeners available. sonomagardenpark.org
Valley of the Moon Certified Farmers’ Market ~ Tues.5:30p-(May- Sept.) Sonoma Plaza, behind City Hall. 453 1st St E, Sonoma, www. sonomaplazamarket.org/
West End Farmers’ Market ~ Sunday 9:30-noon. (Apr -Nov26) #9 4th St. Railroad Square Santa Rosa 707-477-8422 wefm.com
Windsor Farmers’ Market ~ Sun. 10a - 1p & Thur 5-8p (Apr-Dec.) Windsor Town Green, 701 McClelland Dr at Market St, Windsor 707-838-2947 windsorfarmersmarket.com; www.facebook.com/windsorcertified/
Year Round Farm-Fresh Food
Oakmont Certified Farmers’ Market ~ Saturday 9a – noon, in the parking lot at White Oak and Oakmont Drive 707-538-7023
The Petaluma East Side Farmers’ Market Tuesday 10a - 1:30p, Year Round, Lucchesi Park, 320 N McDowell Blvd, Pet. communityfarmersmarkets.com; 415-999-5635 info@communityfarmersmarkets.com
Santa Rosa Community Farmers' Market at the Vets Bldg ~ Wednesday 9a - 1p and Saturday 8:30a-1p Veteran’s Bldg, 1351 Maple Ave, Santa Rosa 415-999- 5635 info@communityfarmersmarkets.com
Santa Rosa Original Certified Farmers’ Market ~ Wednesday and Saturday 8:30a - 1p. Luther Burbank Center for the Arts, 50 mark West Springs Rd, Santa Rosa. thesantarosafarmersmarket.com 707-522-8629
Sebastopol Farmers' Market ~ Sunday 10a -1:30p Sebastopol Plaza Downtown Across from Whole Foods Market sebastopolfarmmarket.org 707- 522-9305 facebook.com/Sebastopol-Farm-Market-115479670123
Sonoma Valley Certified Farmers’ Market ~ Friday 9a - 12:30p, in the Arnold Field parking lot at 241 First St West, Sonoma 707-538-7023 svcfm.org
Everything is coming up Zucchini!
By Kelly Smith
This is the time of year, if you are not
careful you might find your neighbors
dropping off Zucchini on your doorstep.
We often find zucchini as well as
summer squash to be everywhere at the
farmers’ markets in September. Last year
Krout’s Sunset Ranch from Sebastopol
left me a doozy of a zucchini in my car
without my knowledge as I was packing
up the farmers’ market for the day. I
don’t know how he snuck it in there
without me noticing but it sure gave me a
giggle when I got home. These large ones
are great for baking with but not always
great for savory dishes. You can use the
larger ones to stuff with delicious local sausage or rice and other vegetables.
Interesting enough, less than 30 years ago, the zucchini, formerly regularly referred to as green Italian squash, was hardly recognized in the United States. Today, it is
a favorite to grow for various reasons including its versatility in savory and sweet recipes. Zucchini is a member of the cucumber and melon family. Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in Italy. The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning “green thing eaten green.” Christopher Columbus originally brought seeds to the Mediterranean region and Africa.
When used for food, zucchini are usually picked when under 8” in length, when the seeds are still soft and immature. Mature zucchini can be as large as a baseball bat. The larger ones are often fibrous. A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor. In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a “pepo,” being the swollen ovary of the zucchini flower.
Speaking of extremely large zucchinis, this year’s Agrarian Games on September 16th at the Petaluma Fairgrounds you will be able to bring your largest zucchini and compete for the gold medal. Visit www.thefarmersguild.org or www. communityfarmersmarkets.com for more information.
Greek Tomato and Zucchini Fritters
Ingredients:
If the batter sits too long while you are frying off the fritters, the tomatoes and zucchini will release water and the batter becomes to wet. Just add a little more flour to keep the consistency as you go.
• 4 medium tomatoes, finely chopped
• 2 medium zucchini, grated • 1 medium onion, grated
• 11⁄2 cups self-rising flour
• 1⁄2 bunch parsley, finely
• 1⁄2 bunch mint, finely chopped • salt and pepper
• safflower or sunflower oil, for
chopped
frying
Directions:
• Combine all ingredients except flour in a bowl, then add enough flour to make a thick fritter batter (it may take closer to 2 cups).
• Heat 1⁄2 to 1 inch of oil in a nonstick skillet and drop batter into hot oil by the tablespoonfuls.
• Fry until brown, turn and cook until browned on the other side. • Drain on paper towels and season with salt while hot.
• Serve with yogurt mint dipping sauce if desired.
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