If I were to sit down and write a column about all the things that I find delicious and delightful about Sonoma, it would be more of a novel than a list, possibly a romance novel or a collection of love letters. There are simply too many wonderful, yummy things about living here. So, in this week’s column, I will simply share with you the things that I am loving right now, right here, during these hot-hot, gorgeous Sonoma summer days.
Right now, I am obsessing over our local produce! Summer has finally set in, big time, and the amazing produce at our two farmer’s markets are pure proof of that. It is during this time each year that it nearly kills me to purchase fruit or vegetables anywhere else. There is just something so special about meandering through the market – particularly the Friday morning market, in the lovely cool of the morning – and smelling the smells, greeting neighbors and possibly munching on a just-from-the-oven soft pretzel. I adore just standing with my face in the sun and inhaling the overwhelmingly fragrant bunches of herbs from Oak Hill Farm, oohing and ahhing over each bunch of spectacular flowers, the sunflowers as big as pie plates! It is simply amazing to me that that morning’s dew still clings to the perfect little green zucchini from Paul’s Produce, obviously plucked from the vine mere minutes before. I find it nearly impossible to not overfill my bag with everything, including Nix Chix eggs and a big, charming glass bottle of to-die-for Straus cream-on-top whole milk. It is sometimes difficult to squeeze in a visit to the farmer’s market, life gets in the way and motivation can be sporadic, so I was beyond excited to hear that Paul’s Produce is opening a farm stand right on the property where they so lovingly tend their picture perfect crops. For the time being, they will be open on Saturdays from 9 a.m. until 1 p.m. offering the world’s best tomatoes, their addictive lettuces, melons, herbs, those perfect dew-covered zucchini and more! Paul’s Produce is located across the street from Brocco’s Old Barn on the East side of Arnold Drive, just south of Petaluma Avenue.
Right now I am utterly, hopelessly, addicted to Crisp Bake Shop’s coffee. I hope by now you have all had the opportunity to pop into Chef Moaya Scheiman and Pastry Chef Andrea Koweek’s – now husband and wife! – delectable little boutique bakery in the former spot that housed Artisan Bakery on West Napa Street for a sweet selection of pastries that include cupcakes, cookies, cakes and other habit-forming treats…oh that salted bacon caramel corn! Everything prepared here is handcrafted with the best, local and seasonal ingredients in the most creative flavors and presented with an admirable amount of care. The cakes are serious works of art, layered a mile high and more delicious than any cake I have ever had the pleasure of wolfing down. All of these reasons should be more than enough to persuade you to drop whatever you’re doing and run right over, but then there is the coffee. Oh sure, the Equator Coffee beans are locally roasted, fair trade, organic, blah blah blah, and probably would be quite delicious no matter how you prepare them, but the gang at Crisp are devoted to ensuring each cup is your coffee ideal. A bunch of training has obviously paid off. My flawless latte always arrives at the precise, correct, drinkable temperature, the milk steamed to a velvety, lush consistency with an almost sweet, milky richness. The milk to espresso ratio is exactly as it should be, neither too creamy nor too strong. It is simply the consummate latte. I have heard rumblings that the mocha is made with the bakery’s homemade dark chocolate ganache and is heavenly. I think it best, for the sake of my health and pocketbook I not try it, but I beg you to. Crisp Bake Shop is located at 720 West Napa Street. Find more information on their website at crispbakeshop.com or call 933.9999.
Right now, I can’t think of a better spot to while away an afternoon than on the Sunflower Caffé’s breezy, shaded, back patio during their daily happy hour. Perched happily on one of the fun, new bar stools, under the cheery yellow awning, I could linger for hours sipping a glass of five dollar, extremely cold white wine from the restaurant’s fancy, ridiculously thin, balloon-shaped wine glasses. I might even be tempted to nibble on one or more of the bargain-priced, happy hour bites, probably the $3.50 cheese-stuffed Piquillo peppers, which are particularly delightful. The two dollar beers arrive frosty and are surely tempting, but where else in Sonoma can you find an interesting, thoughtfully chosen, five dollar glass of wine?! The Sunflower’s Happy Hour is Monday-Thursday from 3 p.m. to 4 p.m. and Friday, Saturday, and Sunday from 3 p.m. to 6 p.m. Happy Hour food specials are only available Friday thru Sunday. Visit sonomasunflower.com for more information.
Ribbon Zucchini Salad
Preparing the zucchini for this dish won’t heat up your kitchen!
Serves 6
2 pounds small zucchini, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1 teaspoon good salt
1/4 teaspoon black pepper
3 oz frisée (French curly endive), trimmed and torn into small pieces
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
1/2 cup loosely packed fresh basil leaves, torn into small pieces
12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
Lay zucchini lengthwise and using a vegetable peeler, peel into long, thin slices (you may need to toss out part that is too thin to shave) and transfer to a shallow salad bowl. Whisk together oil, zest, juice, mustard, anchovy paste, salt and pepper in a bowl until combined. Add frisée, herbs, olives, and onion to zucchini and toss lightly to combine. Drizzle vinaigrette over salad and toss well. Serve immediately.
Kristin Jorgensen is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her blogging daily as the Cook at thecardiganandcook.com or via email at foodandwine@sonomasun.com.
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