News and notes from the Napa Farmers Market. The Napa Farmers Market takes place on Tuesdays and Saturdays from 8:30 a.m. to 1 p.m., May through October, in the parking lot of the South Napa Century Center, 195 Gasser Drive, Napa.
January can be a cool, dreary and sometimes rainy month, but there is a bright sunny spot at the Napa Farmers Market right now as it is peak citrus season. From Cara Cara oranges to Satsuma mandarins, a colorful assortment of locally grown, ripe citrus awaits you in varieties and flavors you…
After December's indulgences, salads are sounding good. Here are some ideas.
Farmers in California are on the front lines of climate change. Here's how they are being affected.
Flour. Salt. Water. Add wild yeast and the alchemy of bread making begins. Both the simplicity and complexity of this life-giving food are what attract and intrigue Kyle Kuehner, owner and head baker of Royal Artisan Bread, a vendor at the Napa Farmers Market.
Since moving to South Napa Century Center, the Napa Farmers Market has placed an emphasis on being “green.” We stopped selling water in plastic bottles when we acquired a water bottle refill station. Bring us 10 single-use plastic produce bags, and we’ll give you one reusable mesh produce ba…
The sun has been hovering a bit lower on the horizon and the temperatures have begun to dip. I love autumn. In addition to new TV shows, cozy sweaters and waking up to the scent of fermenting wine grapes, it’s a time to revisit fall flavors. I’m not talking about anything pumpkin-spiced. No,…
My grandma and great-grandma were geniuses in the kitchen. They had a lot to tackle with a modest budget and a dozen mouths to feed, three times a day. Great-grandma was the baker and Grandma took the lead on the hot side.
This past week, I spent my evenings making and freezing pots and pots of ratatouille for the winter. This peak-of-summer dish freezes perfectly and makes a delicious respite from winter produce come February.
This summer, I spent a fabulous two weeks in Spain. It was my first time returning to the country where I studied abroad 19 years ago during my junior year of college. Even after two decades, the food hasn’t changed much: quality ingredients, classic style, unapologetically Spanish.
Tomatoes are in abundance at the Napa Farmers Market right now, cherry tomatoes in particular. I was reminded of this when I walked through my vegetable garden at home and saw how many ripe Sungold and Sweet 100 tomatoes were ready to harvest.
It never ceases to amaze me how many changes the Napa Farmers Market can go through in a short period of time. Some of the change is a result of different seasons, such as the asparagus farmers only showing up in the spring. The start of the school year will affect some of us as shoppers and…
It’s 7 a.m. on a Saturday, and Robert and I are setting up our stand for the Napa Farmers Market. At this time of day, we enjoy the lovely coastal morning fog in Napa, which will soon be followed by sunny skies. Around us there is the bustle of each vendor preparing for the day.
Harvest 2019 has begun. Sparkling wine grapes started just a couple of weeks ago, and soon the Napa Valley will be in full grape-harvest mode.
It is now public knowledge that the Napa Farmers Market will be leaving its “home” of the past four seasons at the South Napa Century Center. While it has been exciting to see the complex come to life as each new tenant opened its doors, it has been doubly exciting to see the Napa community …
Ratatouille is one of my all-time favorite dishes. Its versatility alone makes it a winner. You can serve it hot, cold or at room temperature. It can be the main attraction or a supporting player. Top it with goat cheese, fold it into an omelet or use it as a bruschetta topping. However you …
The first week of August is once again a cause for celebration and recognition. The week of Aug. 4 through 10 is the 20th annual observance of National Farmers Market Week. The summer harvest is in full swing across the country, so what better time to focus on farmers markets and the custome…
It’s not a big secret that I love to cook. Give me an entire day in the kitchen and not only will I prepare something delicious to share, but I’ll enjoy every minute of it.
Many years ago, before finding my true calling as a wine geek (and farmers market supporter), I studied economics in school. Economics requires a student to see communities as organic networks for sharing the limited resources available.
On any given evening in our house, my wife and I are likely involved in some debate or another, weighing in on some of the most pressing questions of our time. Should we open a Chardonnay or a bottle of bubbly? Do we slice the pizza into squares or into triangles? Are we having apple pie à l…
In the popular television series Game of Thrones, the phrase, “Winter is coming” has multiple meanings, but it generally means the residents need to be prepared as something bad is going to happen in the land of Westeros. Luckily for us, summer is here in the land of Napa Valley and that mea…
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Anybody else remember Vanessi’s, the long-gone Italian restaurant in San Francisco’s North Beach neighborhood? I lived nearby for a few years, in my 20s, and I loved going to Vanessi’s and eating at the counter so I could watch the cooks make zabaglione to order. They would put Marsala, suga…
Yes, that’s right. This Sunday, May 12, is Mother’s Day. Now, I know there are some procrastinators who are reading this and thinking, “Mother’s Day is this weekend?” And now you might be wracking your brain trying to think of a game plan for the day and a cool gift to get the woman who has …
Because of the effect weather can have on growing almost every crop, you can’t be too certain when a particular crop will arrive at the Napa Farmers Market. The market asks all farmers to provide the dates they will be at the market as part of the annual application process. This gives us a …
Now that we are moving into spring, it’s time to resume your weekly Napa Farmers Market ritual. What better way to do your part for our big blue marble than to get some locally sourced fruits and vegetables? Your planet will thank you, and the local producers will thank you for supporting wh…
It’s the time of year when farmers look around and see cotyledons everywhere. Cotyledons are a plant’s first “leaves.” These baby leaves are the plant’s first source of energy and look markedly different from the true leaves a plant will produce as it grows.
I am a self-proclaimed egg-o-maniac. I love eggs. I adore the petite speckled quail egg and I savor the hearty duck egg. There is no better start to my day than cracking open a beautiful farm-fresh egg and seeing that orange orb.
I have to confess: Asian cooking scares me a little. I’m a professional food writer and fearless eater, but I’ve never developed confidence around Chinese, Japanese, Thai or Indian cooking techniques. As much as I love eating food from these cultures, I’m much more comfortable cooking in the…
Last month, I had the opportunity to attend the California Small Farms Conference in Davis in part because of a scholarship awarded to me by the California Alliance of Farmers Markets.
The start of spring is just a few days away and that means fresh local produce we have not seen for a while will be returning to the market. I have enjoyed a winter filled with root vegetables but it’s time for a change.
With St. Patrick’s Day in our sights, I’m thinking green. Maybe you are, too. Probably you’re wondering what green thing you can pull out of your closet to wear so you don’t get pinched. I’m thinking, as I always do, about food. Green as in greens: kale, cabbage, turnips greens, mustard gree…
In many parts of the world, one heck of a party is underway. The feasts and celebrations of Mardi Gras have built to a crescendo, but by this time tomorrow a more virtuous tone will have settled across the Christian world as Ash Wednesday kicks off the start of Lent.
February sometimes feels like the dead zone for produce. Sure, you can get tomatoes at any grocery store, but do they really taste like anything?
My favorite television show, the PBS NewsHour, had an interview recently with Sandeep Jauhar, a cardiologist who has just published a new book about the heart. Called “Heart: A History,” the book is written for the lay person who wants to know more developments in the field of cardiology. At…
On the tail of a wet storm that drenched our state’s still-thirsty soils, I want to share a farmer’s relationship to rain. My husband and I have farmed through one of California’s greatest droughts and through one of its wettest years. Rain, and the lack of it, brings us challenges and solut…
About this time of year, we begin missing the halcyon days of summer, when we don’t have to plan for wet weather, and an array of delicious stone fruit and fresh berries is always within easy reach. However, winter brings its own rewards —a respite from the heat, and a bounty of colorful, ve…
One thing everybody loves about a Super Bowl party is the snacks. Whether you’re a football fan or just like to socialize, you’re probably looking forward to those game—day goodies.
Hail, Caesar! Or should I say Cesare? Creamy, cheesy, with a little acid/spice kick and a healthy dose of umami, the Caesar salad delivers one of the most popular flavor combinations of the past century.
I see the Napa Farmers Market as our community’s market. It is more than just a place to purchase fresh, local produce year-round on Saturdays. At the Napa Farmers Market, we build community around food.
It seems that everybody is eating gluten-free these days. A few people are gluten intolerant and really have no choice; others say avoiding gluten makes them feel better.
I have a pomegranate tree — the trees perform well in Napa Valley — and mine blooms profusely. For weeks it produces an eye-catching cloud of carmine-red blossoms. But the flowers set almost no fruit. Who said these trees do well in Napa? Clearly, I’m doing something wrong.
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I love the holiday season. I’ll admit it, I am a total foodie and somewhat of a pig. While I pretty much like most foods made with quality ingredients, I love winter foods. Pomegranates, persimmons, apples, walnuts, broccoli, beets, Brussels sprouts, cabbages, the list goes on.
Each week at the Napa Farmers Market Education Station, we host a produce tasting so our shoppers, particularly our littlest, can taste-test different fruits and vegetables, learn about their nutritional value and determine their own likes and dislikes.
When I found out we were going to continue the Napa Farmers Market year-round I was really excited. I’m a jewelry vendor at the market, so now I would have a venue for sales during the winter and spring, before the regular summer market resumed. I would also get to see my favorite customers …
Mid-November is usually my time to start hibernating. Typically, the farmers markets that I do for my company, Annie’s Cookies, have ended so I can focus on all my other chores at this crazy time of year.
As the days grow shorter and a chill begins to linger in the air, my favorite season has arrived: soup weather. Top three reasons I love soup: 1) it’s a delicious way to eat vegetables; 2) it’s fun to make; and 3) it’s cost effective. The best news of all is that the Napa Farmers Market is n…
Years ago, after relocating to Napa, my wife and I joined a local CSA (Community Supported Agriculture) farm program. At the beginning of the season, we paid a fixed fee to join, and then each week we were able to pick up a box of fresh produce.
Coming up on Saturday, Nov. 24, is our first ever Holiday Bazaar. We thought an event like this would be the perfect way to showcase some of our vendors who sell items perfect for holiday giving. This is also the first market of our inaugural winter market season so it will be an historic ev…
Of all the holidays, Halloween is my favorite. The weather is cool, the air smells fresh and there are tasty treats everywhere. Plus dressing up as someone (or something) you aren’t is definitely a plus.
Every market day, volunteers collect food donations directly from farmers and generous customers who drop off their contribution at the Education Station. On Tuesdays, volunteers from Waste Not Napa Valley deliver donations to local organizations, including The Table and NEWS Domestic Violen…
October has to be the most exciting month for me at the Napa Farmers Market. It is so great to have fall finally arrive and to see all those pumpkins at the market. Pumpkins of all sizes. HUGE pumpkins, medium-sized ones and especially those cute little mini pumpkins and gourds.
Being divided is easy. I can prove it. Just give me five minutes of conversation, sitting comfortably, over a nice cup of coffee, and I guarantee you that I can find a topic that puts us completely at odds — you, dear reader, and me, diametrically opposed.
Chile peppers can be a hot commodity literally and figuratively, but they also can be on the mild side. On a recent walk through the farmers market I discovered our farmers carry a delightful range of flavors and heat levels from red hot Serrano and Jalapeno chiles to mild green Gypsy, Jimmy…
Coffee. For those of us hooked on this dark elixir, just the mention of the word has a physically (or is it spiritually?) nourishing effect. Did you feel it when reading the word above? From the aroma of fresh grounds, to the unmistakable jolt of the day’s first sip, the humble coffee bean p…
I like toast — who doesn’t? — but I adore bruschetta. Never mind that they are one and the same; to me everything sounds better in Italian. Maybe you think of bruschetta as something you eat for lunch, or as an appetizer with a glass of wine, but I have bruschetta for breakfast, too. It’s ju…
There are so many aspects of the changing seasons at the Napa Farmers Market that I anticipate with great gusto: the new incoming fruits and vegetables, the change in temperature, humidity and even the scent of the air. Each season, it seems, attracts a new kind of shopper at the market, too.
With Labor Day behind us, the end of summer is in sight. Barbecues and swim parties give way to school lunches. Most parents breathe a sigh of relief as they pack that first lunch.
Pears are a very underappreciated fruit. I will usually reach for an apple over a pear. I basically psyche myself out about pears, telling myself they are too mushy or too mealy for me to eat and they won’t have much flavor anyway, right?
School is officially back in session. Parents may breathe a sigh of relief, while teachers work on getting back into that early morning wake-up routine. It is also the time of year when we begin to see a variety of crisp, just-picked apples at the Napa Farmers Market.
Every time I see a head of cabbage at a farmers market stall, I feel torn. Yeah, it’s just a head of cabbage, but it is potentially so much more.
Farmers markets have been an addiction of mine for 40 years. The first time I bought food straight from the farmer, I was a college sophomore studying in France. I can still picture that market in Aix-en-Provence four decades later. My mother served us fruits and vegetables, plenty of them, …