This year the Napa Farmers’ Market welcomed a number of new farmers. They all are local farms, a positive sign that people are still choosing to farm and feed us locals.
Stone Tree Farm is located in the Coombsville area of Napa and is owned and operated by chef Malcolm de Sieyes of the Silverado Cooking School. The farm features 37 different types of fruit trees, five varieties of berries, and 15 large raised garden beds, as well as three large planting areas for long-duration crops where vegetables are grown.
Almost all of the farm’s produce is started from seed in its greenhouse. Non-GMO heirloom seeds are sourced from local seed banks, ensuring that the farm produces a diverse range of vegetables. Additionally, everything is organically grown.
Mossy Oaks Farm is located near Lake Berryessa and is owned and operated by Patrick and Diane Bentley. They have been bringing wonderful eggs from pastured chickens and hydroponically grown butterhead lettuce to the market. The eggs come from chickens that actually run around outside and forage, as chickens used to do before factory farming, although they also get a daily ration of grain. Crack open one of these eggs and you’ll find a bright orange yolk and clear white.
Sun Tracker Farm is located near Guinda in Yolo County and is owned and operated by Robert Hines and Carine Marshall. They have been at the market all season with their organically grown eggplant, kale, melons, tomatoes, squash and a host of other vegetables. When Carine is not working on the farm, she’s pursuing a Ph.D. in plant biology from UC Berkeley, where she also received a bachelor’s degree in genetics and plant biology.
Achadinha (Osh-a-DEEN-a) Cheese Company is located in Petaluma and is owned and operated by Jim and Donna Pacheco and their family. The Pachecos pasture 400 goats and 50 cows on 230 acres along with horses, sheep, pigs, dogs, cats, chickens and ducks. All of the milk produced on the ranch goes into Achadinha’s farmstead cheeses. The goats and cows are pastured year round. They are also fed brewer’s grain from two local breweries, whey with kombucha and the best available hay. No hormones, antibiotics or pesticides are used. The flavor of the cheese changes based on the season and on what the girls are eating.
Ohm Coffee Roasters is not a farm, obviously, but a farmers’ market that starts at 8 a.m. needs coffee for the vendors, customers and market staff. Ohm is located in Napa and is owned and operated by Derek Bromley and Jen Knight. You can get their coffee by the cup or buy a bag of beans so that you can make your own at home. You can also satisfy your taste for kombucha at Ohm. You can also find Derek playing guitar for local band Moxie and Jen as the vocalist for N2L Band.
Ready to give back to your community? Don’t miss the final day of the market—Saturday, Oct. 29—when the 2016 Napa Valley Give!Guide debuts. Representatives from several Napa Valley nonprofits will be present to share what they do and request your support. In this season of giving, come show your appreciation for the important work of our local nonprofits. Pick up a Give!Guide Passport when you arrive. Each nonprofit table you visit will stamp your passport. Completed passports will be entered in a drawing for Napa Farmers’ Market merchandise, and the nonprofit with the most visits will receive a $100 donation.
Farmers’ Market Quiche
At the Napa Farmers’ Market, you can get just about everything you need for this dish. What’s great about quiche is that you can put in it whatever you have on hand. The only must-have ingredients are the pie shell and dairy products.
1 frozen 9-inch pie shell
1 tablespoon butter
1 small red onion, diced
1/2 cup chopped fresh mushrooms
1/4 cup diced yellow squash or zucchini
1/2 cup diced tomatoes
1/2 cup baby spinach or baby kale
3 garlic cloves, minced
1 cup (4 ounces) shredded Swiss cheese
4 eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 400 degrees Fahrenheit. Let the pie shell stand at room temperature for 10 minutes. Line the pie shell with a double thickness of heavy-duty foil. Bake for four minutes. Remove the foil and bake four minutes longer. Cool on a wire rack. Reduce the heat to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onion, mushrooms and squash and saute until tender. Add the tomatoes, spinach or kale and garlic and cook one minute longer. Spoon the vegetables into the pie shell and sprinkle with cheese.
In a large bowl, whisk the eggs, cream, basil, salt and pepper until blended. Pour over the vegetables. Cover the crust edges loosely with foil to prevent over-browning. Bake until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand for 10 minutes before cutting.
Makes one nine-inch quiche.