Skyview Nursery featured on “Growing your Greens” Skyview Nursery is family owned and operated in Sonoma County. We specialize in seasonal vegetable and flower starters, herbs, perennials in bloom, ornamental grasses and dahlias. Our owner and grower, Glenn Griess, is a Sonoma county native with over 50 years of horticultural experience. Glenn will be happy to provide friendly help and advice for all of your plant needs. Please stop by our booth at yourlocal farmer’s markets.
Baked broccoli better than fries!2 Large bunches Broccoli
6.5 T Olive Oil (Divided)
1 1/2 t Kosher Salt
1/2 t Fresh Ground Pepper
4 Cloves of Garlic
1 Lemon, Zest and Juice
3 T Toasted Nuts (Almonds, Walnuts, or Pine)
1/3 C Fresh Grated Asiago or Parmesan Cheese
2 T Fresh Basil, chopped (Optional)
Preheat the oven to 425.
Two large bunches, cut into relitively big florets. Dry them THOROUGHLY.
Put the broccoli on a cookie sheet lined with foil. Toss with 5 T olive oil, salt and pepper, and garlic peeled and chopped.
Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Check and shake pan once in a while to ensure even baking.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, toasted nuts, freshly grated cheese and Basil. Serve Hot!
Place your Chicken Pot Pie orders by Thursday at Noon For Saturday pick-up!
at Redwood Empire Farmers Market!!
Don’t miss out on these! The ultimate comfort food….
Personal Size $6.00 each, and Family Size $25…….
See ya at the Vets! e-mail your orders to email@example.com
Three Sister’s Apothecary, also know as The Soap Cauldron have been creating artisan soap since 1999. Their handcrafted bar soaps are made in the time honored tradition of the first soap guilds of 7th century Europe. Now just as it was then each bar is handmade in small batches with only natural botanicals, pure essential and vegetable oils. From the early recipes coveted by these guilds, these beneficial ingredients nourish and support skin on a daily basis.
They named their company Three Sisters Apothecary after the three Yniguez sisters, Emma, Marlo and Pandora, of which Emma Mann is the youngest. These girls all two years apart in age, grew up together and spent many lazy Sunday afternoons harvesting herbs for their grandmother, a nurse. They learned early that nature can truly be therapeutic. The passing of Marlo in 2010, was the catalyst that inspired Emma to go forward and follow her dream of bringing back an all natural alternative to those seeking truly natural personal care. We hope you enjoy their products.
The Soap Cauldron attends our Farmers’ Market on Saturdays.
Check out all of their website for all their wonderful product offerings at:
You can also follow them on:
(Makes 4 side-dish servings)
2 T + 1 tsp. olive oil
salt and fresh ground black pepper to taste
1 T finely minced garlic
1 T balsamic vinegar
2 T finely chopped fresh thyme leaves
1 T chopped fresh parsley (optional, for garnish)Preheat oven to 400F or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I’d probably use heavy foil to make a “pan” so the flame doesn’t turn the bottom of the roasting pan black.)
Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)
After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you’ll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.
This Saturday (December 22) at the Redwood Empire Farmer’s Market at the Vet’s Building,
we will be selling pre-release bags of our newest blend,
Four Seasons (Quattro Stagioni).
For those of you who enjoy chocolate, this coffee is for you!
Chocolate, chocolate, chocolate.
Come by and see us for a tasting and let us send you home
with a bag or two for the holidays!
Exclusively this Saturday and only at the Redwood Empire Farmer’s Market!
CAUTION – This is So Good, It Really Could Knock Your Socks Off! – IT ROCKS
If you like coconut curries, you are in for a real treat. My crazy dish is also good with sliced pork tenderloin medalians or shrimp.
Note: For shrimp, 1–2 minutes each side. For extra flavor sauté with pure virgin coconut oil. Available in health food stores.
For more heat and flavor, try Red Savina chile powder.
Serves 4 Heat Level: Medium Hot
I lb. chicken thigh meat, skinned and boned (trim excess fat)
2 Tbsp. virgin coconut oil or olive oil for cooking
2 limes juiced
1 Tbsp. Peppahead’s Jerk Rub
2 garlic cloves, pressed
1 tsp. salt
1/2 cup shallots or onion minced
1/2 cup red bell pepper, chopped
1–2 habanero chiles, stemmed, seeded, minced
( or 1 tsp. Red Savina chile powder optional )
1/4 cup cilantro stems, minced
1 tsp. ginger, fresh grated
1 (16 oz.) can coconut milk
2 Tbsp. Peppahead’s Jerk Rub
1/4 cup cilantro, chopped for garnish
1. Toss the chicken in a bow with marinade ingredients and chill for 45–60 minutes. Aftre removing the chicken, reserve the bowl of marinade for later.
2. Cook chicken pieces in batches if necessary. Preheat a large heavy skillet and oil to medium high. Place chicken pieces in skillet with space between so they will cook without stewing in juices. Brown chicken on both sides and remove to the marinade bowl and set aside.
3. Put the shallots into skillet and sauté until translucent. Add, bell pepper, habaneros, cilantro stems and sauté for about 1 minute.
4. Stir in coconut milk, ginger, Jerk Rub and bring to a low boil. Add chicken pieces and marinade, cover with sauce. Reduce heat to low and simmer for at least 20 minutes, turning chicken once and stir occasionally. Serve on a bed of brown basmati rice, salad and a bowl of mango slices with lime juice to cool the pallet.
NOTE: When adding hot chiles to taste, start with 1/2 tsp and add more as necessary.
Larry Noggle is the spiciest guy at the Redwood Empire Farmers’ Market! And he wants to welcome you to the exciting world of chili peppers!
This knowledgable “Hot Head” will dazzle your mind and amaze your imagination. “At the Peppahead booth, it’s all about flavor and sensation,” he says. “I wish to delight cooks and chile pepper fans of all kinds with a very unique selection of chile powders, blends, delicious Hot sauces and BBQ sauce.”
His chili blends appeal to every spectrum of chili lover., from the thrill seekers who like it the hotter the better, to the flavor loving, heat fearing folks. Larry will set you up. He custom creates a very unique selection of chile powders, blends, delicious Hot sauces and BBQ sauce.
Peppahead also has the beautiful 2013 Chili Peppers Wall Calendar. The calendar features rich, colorful photos and delicious recipes that feature many of his products. The calendars make great Holiday Gifts for yourself or a friend. His powders, rubs, sauces and blends make the perfect stocking stuffers for that chili lover on your list!
Check him out at the Saturday Markets, or online at: http://www.peppahead.com!
A grilled, roast turkey sandwich with cranberry chutney and ooey gooey melted brie.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 2 slices Bread from Pan-O-Rama Baking Co
- 1 serving Roast Turkey, sliced
- 2 tablespoons Leon Day’s Cranberry Kiwi Chutney
- 4 ounces Brie, sliced
- 1 tablespoon Butter, room temperature
- Assemble the sandwich and grill over medium heat until golden brown and the cheese has melted, about 2-4 minutes per side.