santa barbara farmer's market featuring sojourner cafe

 

Santa Barbara Certified Farmers Markets
Open Rain or Shine <:><:><:><:><:><:> All Year Round

The Santa Barbara Certified Farmers Market Association is a non-profit mutual benefit corporation that was founded in 1983 to provide California farmers with direct access at landmark locations to sell their products directly to the consumer. Our Association of 140 grower members is committed to helping promote the local family farmers, and protecting the environment by sustaining and restoring surrounding greenbelt areas. The association is owned and operated by the members and its board of directors which consists of 9 elected growers.

The markets' goals are to build the community by fostering economic and social ties between producers and consumers. By reacquainting and educating consumers with agrarian values that are at the heart of our democracy the market helps to assure that future generations will retain a positive connection to our land and the people who farm it.

The markets serve to strengthen the local communities ties and will help to provide weekly events at no cost while enhancing our community's quality of life. Each week the farmers in the marketplace display a colorful bounty of agricultural products grown right in our backyard. Seasonal diversity is available year round rain or shine. Music and entertainment enliven the markets while creating a positive ambiance. Come. Shop. Socialize. Certified - the only way to buy.

Santa Barbara Certified Farmers Market Association
www.sbfarmersmarket.org
232 suite 1A Anacapa Street, Santa Barbara, California 93101
Phone (805) 962-5354 Fax (805) 962-1435

 

Featuring Sojourner Cafe's Chef Edie Robertson

Ms. Edie, Chef, Sojourner Café tore it up on set a few weeks ago presenting some fun recipes focusing on fresh, local product she bought herself at our own Santa Barbara Farmer’s Market. Edie shops weekly, mostly at the Saturday morning venue located on Cota and Santa Barbara Streets. The dish that really stood out was her Roasted Beet, Tri Colored Chard and Caramelized Fennel Salad in a locally produced Walnut Oil and Balsamic Vinaigrette. Not only was the dish simple to prepare, it was really colorful and pretty darned delish! Roasting brings out all the sugars and earthiness in root veg and this dish showcased these beautiful fall vegetables. Another dish, and this one is on the menu at Sojourner, was Vegan Pasta Shells…..nice, simple presentation…… huge pasta shells filled with a mixture of tofu, onions, a little fennel seed, pine nuts and her great house pesto….a vegan take on ricotta filled pasta shells. It’s a great idea, but what really makes this dish is the sweet tomato sauce. Mighty tasty! Lastly Edie baked a great little decadent cake for us showcasing sweet, summer berries purchased, naturally at The Farmer’s Market. Have to say this was the hit of the show! Visit Farmer's Market located at several locations around our sweet town almost each day of any week. You may catch a glimpse of Ms. Edie on Saturdays with her little wagon full of fresh, locally grown, fruit and veg. Go Edie, go!

 

RECIPES

 

Roasted Beet, Tri Colored Chard and Caramelized Fennel Salad

 

INGREDIENTS and METHOD:

 

1. Pre heat oven to 350

On baking sheet place

6 beets, scrubbed and cut into bite size pieces

cook for 12-15 minutes, until tender

 

2. In saute pan cook until tender:

1/4 cup extra virgin olive oil

1 large fennel bulb, cut off stem and thinly sliced

I bunch tri colored chard, cut into 1 “ pieces, stems and leaves

2 Tbsp. Fresh minced garlic

 

3. Put into mixing bowl and add:

roasted beets

2 heirloom tomatoes med. Diced

2 cups arugula

 

4. Dressing

1/3 cup balsamic vinegar

1 tsp salt

slowly drizzle in while whisking;

1 cup walnut oil

 

4. Toss dressing with beets and vegetables, top with dollops of goat

cheese.

 

 

Vegan Stuffed Pasta Shells in Sweet Tomato Sauce

 

INGREDIENTS and METHOD:

 

1. Cook 25 jumbo pasta shells al dente

 

1. Filling

extra virgin olive oil

Saute 1 cup small diced onions with

2 Tbsp. fresh minced garlic

 

2. In food processor pulse 2 blocks of extra firm tofu

 

3. Put in bowl and mix with:

sauteed onion

1 Tbsp. fennel seed

1 cup pine seeds

1/2 cup house pesto (your favorite)

2 tsp. salt

 

4. Fill shells with tofu and layer in casserole pan

covering with homemade or store bought marinara

 

5. Bake for 20-25 minutes in 350 pre heated oven

 

 

 

Chocolate Espresso Pudding Pie/Sojourner Cafe

 

INGREDIENTS and METHOD:

 

1. Preheat oven to 300

 

2. 10” spring form pan, butter whole pan and line bottom with parchment paper, wrap bottom out side of pan with foil in case of some leakage

 

3. Melt slowly in pot

1 # unsalted butter

 

2. Add

1 1/8 cup sugar

1 1/8 cup espresso ( freeze dried available)

16 oz semi sweet chocolate

Stir until smooth

 

3. Whisk in kitchenaid till light and frothy

6 eggs

6 egg yolks

 

4. With eggs on low, slowly pour in chocolate mixture until well

blended and pour into pan (bake on baking sheet in case of leakage)

 

5. Cook for 1 hour, or until edges puff and crack and the center is not completely set

 

6. Cool at least 30 minutes on cooling rack and two hours in the

refrigerator

 

7. Carefully transfer to serving plate and cover with melted ganache (recipe follows and can be made ahead of time)

 

8. Garnish with espresso beans and chopped semi sweet chocolate or fresh berries as shown above

 

Chocolate Ganache

 

1. In mixing bowl add

2 1/2 cups chocolate chips

1 1/2 tbsp light corn syrup

Add, Stir until smooth;

1 1/2 cups scalded heavy cream

 

2. Transfer to plastic container