The Farmers Market


Savor the Unbeatable Combination of Wine & Cheese!

Every week at the market you can taste and purchase three wines grown and produced by Pennyroyal Farm, Navarro's sister vineyard located in Boonville.
The Pennyroyal vineyard was developed as an innovative, low-input, no-waste operation based on many sustainable farming techniques. The farmstead is carpeted in wild pennyroyal and, after developing an extensive soil profile map, Pinot Noir and Sauvignon Blanc vines were planted on the least fertile 23 acres. Many of the remaining 77 acres are devoted to producing feed for Pennyroyal's animals.
The vineyard was designed so that it can be rotationally grazed by miniature Babydoll sheep, replacing diesel-driven tractors. A hundred goats and a small herd of sheep and chickens yield enough manure to provide, when converted to compost, the fertilizer for all of Pennyroyal's vines. The barns, milking parlor and creamery are solar powered, and irrigation water comes from stored winter rainfall. 
Studies have correlated animal naming with increased milk production on dairies. Perhaps this is because farmers who name their animals are also more inclined to provide an elevated level of care. The Pennyroyal family has a hunch that being talked to and called by name causes an increase in their animals' milk production.
The term "farmstead" is the dairy equivalent to the winery term "estate bottled." Farmstead cheese is even more select than artisan cheese. "Farmstead" means that ALL of the milk comes from the farm's own animals. By selling direct to consumers, farmers can provide optimal care and feed for the sheep and goats to produce superb, handmade cheeses. We're very lucky to have such delicious, conscientiously produced wine and cheese at our market. You won't find these hand-crafted wines in stores, only on the Pennyroyal/ Navarro website and at a few farmers' markets in the area. The farm-direct pricing is win-win for all.  
  • The 2014 Sauvignon Blanc's sur-lie aging produced a toasty top note to Savvy's gooseberry and lime fruit. 
  • The 2015 Rosé of Pinot Noir is almost a Blanc de Noir with a delicate hue, rose-petal aromatics and strawberry-cinnamon flavors.
  • The 2012 Pinot Noir has rested in the bottle for almost two years at Navarro, Pennyroyal's sister cellar; the tannins are soft with pleasing flavors of raspberry, black cherry and clove.
  • Non-Alcoholic Beverages in elegant bottles: For kids, cooks and grown-ups!
  • 2015 Pinot Noir Grape Juice
  • 2015 Gewürztraminer Grape Juice
  • Laychee (6 oz.): Soft, fresh chèvre-like cheese from pasteurized goat milk with a tangy, citrusy zing.
  • Velvet Sister (6 oz.): A camembert-style surfaced-ripened cheese. Bright and creamy with a hint of mushroom.
  • Boonter's Blue (6 oz.): Gentle, minerally blue with grassy, floral notes and thick veining that doesn't overpower.
  • Boont Corners, 2 month (6 oz.): Made from fresh, raw goat milk into three-pound wheels, which are aged over two months.
  • Boont Corners, Vintage (6 oz.): Made from fresh raw goat and sheep milk and aged five months; sharp and tangy flavors.
  • Boont Corners, Reserve (6 oz.): Aged over 180 days from fresh raw goat milk, the texture is hard and flavors multifaceted.

Enjoy the Cirque de Noël Tonight – 
December 23 at 7:30 pm

A family highlight of Marin Country Mart's holiday festivities before Christmas is the return of Cirque de Noël, featuring an original story exclusively for Marin Country Mart.
Full of enchantment, thrill and wonder, Le Cirque de Bohème has delighted kids and adults for years. Founded by Frenchman Michel Michelis, his circus company, Le Cirque de Bohème, was created 12 years ago in Paris and moved to California seven years ago. The goal of Monsieur Michelis - an eclectic artist, author, singer, actor, and interpreter - is to present the joy and mystery of a Parisian-style circus of the 1920s, with its mix of theater, music and circus sets. Some of this year's artists, who hail from the Bay Area, France and Germany, have performed in circuses for over 30 years. 
All tickets are $25. However, because space is limited in the tent, all attendees must have a ticket, available here at Brown Paper Tickets:
The Cirque de Noël performances are one night only! Tickets for the 7:30-8:15 pm show are still available; please note the 5:15-6:30 pm show is sold out.
Pick up the winter copy of Edible Marin & Wine Country at Rustic Bakery. You'll find culinary inspiration and information to spice up your upcoming festivities! Plus you'll find recipes like these featured below  spiced egg nog for adults and marshmallows for kids.

Middle Eastern Spiced Eggnog

Recipe by Nissa Pierson, courtesy of Edible magazine

Photo by

There is a certain amount of nostalgia infused into any homemade spice mix, and I can’t deny that this is the case with my Middle Eastern–inspired eggnog. My countless journeys to that part of the world, discovering spices both sweet and savory, attest to my love of this region. Locally crafted spirits enhance these spices, adding a natural sweetness to the eggnog and infusing it with warmth.
The spices and spirits need ample time to meld into the dairy and egg base, so remember to make your eggnog at least 24 hours prior to serving.
Yield: Approximately ½ gallon

4 green cardamom pods or ½ teaspoon of ground cardamom
1 teaspoon whole black peppercorns or 1 teaspoon ground black pepper
1 cinnamon stick (Ceylon preferred) or ½ teaspoon ground cinnamon
1 whole nutmeg or ½ teaspoon ground nutmeg
½ cup raw sugar
7 large eggs (fresh, local & pasture-raised strongly preferred), separated
2 cups organic whole milk
3 cups organic heavy cream
⅓ cup bourbon
⅓ cup aged rum
⅓ cup brandy or cognac

Prepare the spice blend first. If you are using pre-ground spices, mix them together in a small bowl. If you are using whole spices, remove the seeds from the cardamom pod and discard the pod shell. Place the cardamom seeds in a mortar and add the whole black pepper. Grate in ½ teaspoon of cinnamon (I use a Microplane grater) and ½ teaspoon of nutmeg. Pulverize the spices with the pestle until finely ground.
Place the egg yolks, spices and sugar in a large bowl. Using a hand mixer on the low setting, beat until smooth and creamy. Slowly add the milk and cream and blend on low until smooth and silky, about 2 minutes. Add in the booze and stir.
Place the eggnog in a gallon Mason jar with lid, or a pitcher and cover with plastic wrap. Whatever container you use should have ample room to fold in the egg whites.
Beat the egg whites in a large bowl until semi-stiff peaks form, about 5–6 minutes. Gently fold the beaten egg whites into the base. Chill, covered, for 36 to 48 hours before digging in.
Eggnog will keep for at least 2 weeks in the refrigerator, and it does get better with age.


•  Anna's Seafood has special live lobsters; local Dungeness crab, spot prawns, white seabass, red rock cod  all local; Santa Barbara swordfish, Bodega Bay ling cod, Monterey petrale sole, Mendocino uni; oysters, diver scallops, fresh-smoked salmon, diverse mussels, and many more options to enhance your holiday dining! Plus delicious, ready-made lobster and crab cioppinos, clam chowder, tuna salads and smoked salmon spreads.
DIESEL, A Bookstore has a cookbook table at the market every Saturday. Here below is the featured, recommended 'Book of the Week.'

The Chef's Library: Favorite Cookbooks From the World's Great Kitchens
by Jenny Linford

Some people cook for function or at the request of friends. In this case finding the right recipe or cookbook with just the right meal plans or time saving tips is essential. Then there are some of us for whom cooking and spending time in the kitchen borders on obsession. At this point it is easy to stall out. You begin to wonder if you're not turning to the same dog eared recipes in the same cookbooks a little too often. Is there another way to dry these mushrooms? Am I too reliant on sage, rosemary and sea salt? What about canning those tomatoes? When you hit this point you are really looking for inspiration; a completely different outlook on method or style. 
Jenny Linford is a freelance food writer, a member of the Guild of Food Writers and author of fifteen books. She has created a book that is guaranteed to inspire. If you're looking for a gift for that foodie in your life and you're not sure what they want to cook  or you're not sure they know what they want to cook, The Chef's Library might be  the book you've been looking for.  The book is separated into three sections. The first section, The Chef's Favorites, gives you exposure to 72 of the world's most creative and respected chefs and gives them the chance to highlight one cookbook that has inspired them. The second chapter, Influential Cookbooks, focuses particularly on chef and restaurant cookbooks. "This category of cookbook offers chefs a vital opportunity to create a record for posterity of their otherwise ephemeral work," writes Linford in her introduction to the second chapter. The third chapter, Cookbook Directory, is a 36-page comprehensive list of influential cookbooks categorized by region with a short but insightful synopsis of each cookbook.
Anyone looking for inspiration or curious about what inspires chefs will appreciate having "The Chef's Library" close at hand.
– Terry
This book is available at DIESEL.



Emily Butterfly: 9:30-10:15
Make holiday snow globes with Emily Butterfly: 10:30-2 
Christmas & Hanukkah Project with SCRAP: 10-2
Holiday music with Michel Michelis and his French organ: 12:00-2:00



Enjoy complimentary potato latkes with organic applesauce or organic sour cream  on the 24th from 9-2, the 27th from 4-7, and 31st from 9-2.
Santa will be roaming around from 10:30-2. When you see him, stop and say hello!
The Farmers' Market will be open as usual on December 31 from 9-2. See you then!
Homemade Marshmallows
Recipe by Jennifer Carden, courtesy of Edible magazine
Photo of Edible magazine cover above by Matthew Carden

As the seasons turn, warm nights spent roasting marshmallows by the campfire flow into cozy nights indoors by the fireplace. But don’t put away the marshmallows just yet! Whip up a batch of these easy and delicious homemade marshmallows to add a special touch to your hot cocoa this winter, then let it snow, let it snow, let it snow… Well, at least rain! 

This recipe makes classic white vanilla-flavored marshmallows. 

If you’d like to add color to your marshmallows, add a few drops of natural food coloring (available at local markets) to the mixture towards the end of the mixing process. Alternatively, reserve a cup of the finished marshmallow mixture before the chilling step and add a few drops of color to that portion only. Drop the colored mixture by the half teaspoon on top of the classic marshmallow mixture and drag a skewer through the pan, creating swirls of color. 

You may also add flavorings of your choice to the mixture before chilling. 

2 tablespoons vegetable oil
1 cup confectioners’ sugar (total, to be used in several steps)
2 tablespoons plus 2½ teaspoons or 3½ envelopes unflavored gelatin
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
½ cup warm water (about 115°F)
¼ teaspoon salt
2 egg whites
1½ teaspoon vanilla extract (Note: To achieve bright white marshmallows, use clear vanilla available at baking supply stores or online.)

Oil the bottom and sides of a 13- by 9- by 2-inch rectangular metal
baking pan and dust with confectioners’ sugar, banging out any excess sugar.

In the bowl of a standing electric mixer, sprinkle the gelatin over the cold water and let stand to soften.

In a medium saucepan, combine granulated sugar, corn syrup, hot water and salt and cook over low heat, stirring with a wooden spoon, until sugar is dissolved. Once dissolved, increase the heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240°F (about 12 minutes). 

Remove pan from the heat and pour the sugar mixture over the gelatin mixture. Mix on low until the gelatin is dissolved.

Continue mixing on high speed until the mixture is white, thick and has nearly tripled in volume. This should take about 6 minutes if using standing mixer, and about 10 minutes if using a hand-held mixer. 

– Recipe reprinted with permission from the publisher
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