Bella Rosa Coffee has 5 fabulous blends to choose from. You can try them all at the market. Their flagship coffee, Morning Star is beautifully balanced, smooth, and rich. It is roasted Italian style, has a subtle caramel with spicy notes of white pepper and vanilla bean. Their French Roast is dark, rich, smooth, and full-bodied. Chocolately with notes of caramel and hazelnut. Never bitter. Never burned. If you like espresso nothing beats Bella Rosa’s Italian Espresso A big, bold, and smooth coffee roasted Tuscan style. The crema is thick, rich, and golden in color. Bittersweet chocolate with notes of dulce de leche. The Roaster’s Reserve is a compelling blend of Ethiopian and Colombian organic beans… Rich, full-bodied, and silky smooth on the palate. A true “Gout de Terre” aroma… Intense. Bold. Boasts flavors of old fashioned chocolate malted, Latakia tobacco, ripe apricot, and a melange of Silk Road spices. For a superb dessert coffee try their Decaffeinated. Beautifully balanced, low acidity, with notes of milk chocolate, Tahitian Vanilla and fresh almond on the finish.
You’ve seen these stunning blooms at the flower exhibit at the Sonoma County Fair, and now is the time to plant dahlias in your yard. Skyview Nursery is selling pots of them for $10 and you’ll find them in all sorts of colors and sizes. Dahlias are perennials, which means you can enjoy their color and beauty every year. And if you’ve never grown them before, Skyview’s owner, Glenn, can tell you everything you need to know about caring for them. Don’t delay: dahlias will only be available for a few more weeks!
Cosmetically challenged may be the politically correct term for not-so-pretty fruit, but if you’re a canner, jammer or preserver, looks don’t matter. It’s only the taste that counts. Neufeld Farms fruit is juicy, sweet and full of flavor, and at $1 a pound you can afford to preserve till your heart’s content.
They look suspiciously like green tomatoes in a papery husk, but make no mistake, tomatillos have a distinct, tart flavor and function all their own. They are a staple in the Mexican kitchen and are the base for salsa verde and other green sauces. Tomatillos have just started popping up at the market– these were at The French Garden– and their season will run for another couple of months.
Padron peppers are now in season and you can find them at Triple T Ranch at both the Saturday and Wednesday market. Padron peppers are a Spanish pepper and are typically served as tapas, or a light snack. The best way to prepare these is to cook them in a hot skillet until they blister, turning them until all sides are blistered. Sprinkle them with some coarse salt and serve hot. Most of the peppers will be mild but every so often you’ll get a spicy one, so make sure you have a cold beverage in hand to help wash it down!