Sunday, July 21, 2019
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Home grown: local farmer’s markets return

While there is food available at the Williams Flea Market and family fruit stands, another great way to get a variety of locally grown foods in a single place is the Arbuckle and Colusa Farmer’s markets.

Many vendors will go to both but each market is unique on its own.

The farmer’s market is not only a place to get your food but a place to get to know your food.

Proprietors of Black Shire Almonds Joe Bratka, and Dan Slauson chat with Valerie Ehrke at the Arbuckle Farmer’s Market in Arbuckle. (Jennifer Blue)

At Arbuckle’s market on June 12, informed vendors such as Bonnie Rose from the Master Gardeners gave gardening tips and Carolyn Froelich from Rosita Ranch offered free advice on the topic of eggs. Froelich explained that eggs purchased from a farmer’s market retain their freshness up to a week longer than the ones that have been processed and shipped to supermarkets. But to weed the good from the bad, simply submerge the questionable egg in a bowl of cold water and if it floats, then it’s no good, she said.

Locals such as Mike and Callie Barber brought their daughters, Rumi, 3, and Reini, 1 to shop the fruits and baked goods. The Upper Crust Baking Company out of Davis was at Arbuckle last week with a variety of challah breads, apple tarts, and other grain-based temptations.

At the Colusa Farmer’s Market, Carolyn Froelich sells mushrooms from Premier Mushrooms, and farm fresh eggs from Rosita Ranch in Stonyford. (Jennifer Blue)

While fruits and vegetables are the root reason for the markets, anything local goes. South Butte Succulents and Garden Gleanings brought gifts from the garden. Stephanie Coffman from River Road Lavender Company sold scented soap, wreaths, and many other items containing the fragrant herb. Coffman said she enjoyed the social aspect of farmers markets.

“I like doing this because of the people,” Coffman said.

Free samples from Black Shire Almond company enticed buyers. Flavors such as orange and cinnamon were completely sold out.

Children were encouraged to play on Mark Miller’s wooden creations such as seesaws and corn hole. Children, including Phoenix Stone, 5, played while her parents, Brian and Naomi, shopped. Phoenix said she was excited for the apricots offered by Bremmer Farms.

Kira Bremmer sells apricots from her family’s farm in the Arbuckle Farmer’s Market on Wednesday. (Jennifer Blue)

Dinner at last week’s market in Arbuckle was made by Market Street Grill. The menu was seasoned red potatoes, corn on the cob, and prime rib, grilled to order. Toping the barbecue was Chef Roberto Tinoco’s special barbecue sauce.

“The sweet and tangy works good with steak,” said Tinoco.

Wednesday, June 19, Market Street Grill will cater chicken marsala with mashed potatoes and green beans for $13.

Thursday’s Colusa Farmer’s Market was catered by the Lion’s Club. Hot-dogs and salad were served while people sat in Veteran’s park, listening to the Kaylee Starr Band.

Angie Kingsley has been selling produce in Colusa from her farm for two years. Kingsley’s daughter Hazel, 1, has been attending all her life, literally.

She also helps her parents by pulling weeds at the family farm. Their beets and Japanese cucumbers sold out, with the exception of the quality control that Hazel happily sampled.

Each week throughout the summer until the end of August, Arbuckle Farmer’s Market will continue to be on Wednesdays and Colusa Farmer’s Market will be on Thursdays, both beginning at 4 PM.

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