The Wait is Over

It’s May 1and it’s here -- finally! The start of the Napa Farmers Market season has arrived, and today is the first day of the market season. Though it hasn’t been a particularly hard winter, it has been a long time since we’ve had our favorite farmers right in front of us selling the veggies and fruits of their labors—and this is traditionally the start of what we consider to be summer. It’s time! We’re ready!

There are several new vendors added to the market roster, though many of the faces will look familiar. Keep your eyes peeled for Joan Taramasso, long-term Napa Downtown Farmers Market manager and Napa native. She’ll be on hand with fresh eggs from her free-range Napa-based chickens, and her partner Matt will be pouring brewed coffee and selling coffee beans from his locally-based roasting company, Organic Karma Coffee. Among the other familiar faces are Soul Food Farm (Vacaville)’s Alexis Koefoed with her pastured chicken; Long Meadow Ranch (Rutherford)’s Laddie Hall; Big Ranch Farm (Napa)’s Mark and Teresa Haberger; Morning Sun Herb Farm (Vacaville)’s Rose Loveall-Sale; and Tenbrink Family Farm (Fairfield)’s Linda Tenbrink. And these are just a sampling of the farmers that will be joining this first week.

There are also some new farmers to welcome: Gleason Ranch (Bodega), with grass-fed lamb, pork and beef, and Gauchito Hill (Capay Valley) which brings certified organic produce from one of the best known northern CA growing areas.

So, what’ll we find in season now at the market?
Cherries, green garlic, baby chard, lettuces of all varieties, endive, broccoli, carrots, tomatoes (yes!), oranges, almonds, walnuts, olive oil, honey, eggs, chicken, beef, lamb, pork…and a huge variety of veggie, herb and perennial plant starts. Time to get your veggies in the ground at home, too!

For those of us addicted to ABC Bakery’s cinnamon bun and other local bakeries’ pastries, they’ll be there too. As will Annie the Baker and her fabulous cookies, East and West’s Afghan breads and dips, Handmade Pantry’s granola, and a slew of other new and delicious things, including hummus, sausage rolls, Vietnamese sandwiches, sorbets, lemon curd and breads.

So bring your cart, bags and boxes and load up.
See you at the Napa Farmers Market!


ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

A quick & easy hors d’oeuvre that can be made ahead of time (the filling) and whipped up at the last minute. (From “Relax, Company’s Coming!” by Kathy Gunst).

Ingredients:
• 4 ounces fresh, soft goat cheese (chevre)
• 2 tablespoons heavy cream
• 4 ½ tablespoons mixed fresh herbs, finely chopped
• 1 tablespoon fresh chives, minced
• Freshly ground pepper
• 1 large head endive, or 2 small heads
• 2 tablespoons toasted, finely chopped walnuts or almonds (optional)

Directions:
• In a medium bowl, cream the goat cheese with the back of a wooden spoon. Add cream, chopped herbs, chives, and pepper and mix until smooth and creamy. (Add more cream if particularly thick.) Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the chopped nuts (if using). Cover and refrigerate until ready to serve.