Napa resident Erica Valentine shops the Farmers’ Market weekly produce at the market is the “ultimate fast food.” in the 1950s. Taramasso started as a vendor selling Napa Here is one of Karen “Originally, managing the Farmers’ Market in St. Valley wine jelly back in 1995, and then managed the Schuppert’s healthy Helena inspired me to become a natural food chef. I am market from 1997–2008. She has watched the market recipes that you will enjoy continually motivated by the therapeutic applications grow steadily over the years into a vibrant marketplace. in the Napa Farmers’ of cooking, and look forward to offering a variety This is her first year bringing her fresh eggs and tomato Market cookbook of demonstrations at the Napa Farmers’ Market on plant starters to Napa’s Farmers’ Market. Taramasso this summer. Saturday mornings. Preserving the harvest, canning and also welcomes the community to Taramasso Ranch for QUInoA TAbboULEh cheesemaking are just a few of the ideas we will share an open house every Sunday from 10 am –2 pm. Folks with the community this season. can meet the hens, tour the farm, enjoy a breakfast of Serves 4 “We are proud to be moving toward a 100% organic INgRedIeNTS•waffles and bacon and sample Matt’s brewed coffee from market, and stand by our new and long time vendors,” 2 cups waterhis locally-based roasting company, Organic Karma she said. “Napa residents would be wise to make Tuesday 1 cup quinoa, rinsedCoffee. This year, while you’re busy sampling and buying and Saturday morning market shopping part of their 1 pinch sea saltour valley’s finest, look out for a unique Napa Farmers’ regular routines. Once they try the fresh eggs from 1/4 cup olive oilMarket cookbook. And you can find nearly all of the ingredients at the market any Tuesday or Saturday 1/2 tsp sea salt either Taramasso Ranch free-range Napa-based chickens morning. See you at the market! 1/4 cup lemon juice (Saturdays) or Soul Food Farm’s (Vacaville) Alexis Koefoed 3 tomatoes, diced (Tuesdays), no one will ever buy a store-bought egg again! 1 cucumber, dicedFor more info: Karen Schuppert They will find delicious and nutritious products from 1/2 bunch green onions,at www.cook4seasons.com; Long Meadow Ranch’s Laddie Hall (Rutherford); Big dicedarket atmapa Farmers’n Ranch Farms’ Mark and Teresa Haberger (Napa); Morning 2 carrots, grated Sun Herb Farm’s Rose Loveall-Sale (Vacaville); and 1/2 cup fresh mint,www.napafarmersmarket.com Tenbrink Family Farm’s Linda Tenbrink (Fairfield). Check or like them on Facebook chopped, plus out some of our newer farmers: Gleason Ranch (Bodega), 2 sprigs for garnish with grass-fed lamb, pork and beef, and Gauchito Hill’s Dr. Sharon Ufberg is CEO/lead consultant for 1/2 cup chopped parsley (Capay Valley) certified organic produce from one of the GoodAdviceWorks, which she created to inspire and assist 1/2 cup goat feta, crumbled best known northern California growing areas. There is others to successfully turn their heartfelt dreams into Fresh salad greens just so much great food to choose from each and every • INSTRuCTIoNSHuffington Post blogger on global women’shealth and wellness.Website: www.drsharonufberg.reality. She is aactivism, week of the season.” 1. In a saucepan bringTwitter: www.twitter.com/DrUfberg. Or listen to her on One new farmer this year is Joan Taramasso from KVYN/KVON 99.3 Wednesday Wellness Wakeup show at water to a boil. Add Taramasso Ranch, originally an apple and pear farm back 7:15 am. quinoa and a pinch of salt. Reduce heat to low, cover and simmer for Charlie Pelley Joan Taramasso of 15 minutes. Allow to cool of Model Bakery Taramasso Ranch to room temperature; fluff with a fork. 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens. garnish with mint. J U LY / A U G U S T 2 0 1 2 37J U LY / A U G U S T 2 0 1 2
NVLife_JulyAug_2012
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