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SFM Newsletter June 20th

To all of you dads out there.. Happy Father’s Day!!  We hope that you will make the farmers market a stop on the way to wherever you are headed hiking, fishing, beach.. Did someone say BBQ?  You will find everything you need at the Sebastopol Farmers Market for the best Father’s Day BBQ ever!!  Check out the recipe from Tiffany Reikert below for grilled marinated London Broil.  Don’t forget the summer veggies and peaches!!  All amazing grilling options!


We are excited to announce that we will be have music back at the market starting this Sunday with Bob Culbertson on stage!


There are still lots of veggie plant starts for your latest garden project.. maybe as a special surprise for Dad…  Check out the market craft vendors for more special dad gifts! Or maybe lunch..


Returning to the market this week.. Raymond’s Bakery and Revolution Bread will be back!!


And for your favorite kitchen and garden tool sharpening needs, Edgeworker will be streetside!!


Find the freshest most nutrient dense incredibly delicious vegetables brought to you by local farmers including lettuces, microgreens, spinach, tot soi, bok choy, mustard greens, kales, collards, swiss chard, napa and other cabbages, salad radishes, turnips, carrots, beets,  leeks, potatoes, mushrooms, broccolis, cauliflowers, asparagus, sugar snap peas, red onions, green garlic, summer squashes, hot house tomatoes and cucumbers, herbs and field tomatoes on their way!


Yes indeed.. stone fruit season is in full swing with peaches, nectarines, sweet cherries and for you berry lovers.. organic strawberries!!  .. mulberries and citrus too!!


Don’t forget the Flowers!!


Look for farmer inspired products like organic nut butters, almonds and walnuts.  You will also find meats, cheeses, olive oil, wines, vinegar, dried fruits, olives, honey, herbal teas, jams, hot sauces and pesto, breads, pastries and other homemade treats are just some of what you will find at the market.


We really appreciate your continued support.. we are working hard to keep our market strong and our community programs going.  Please consider donating.  Special thanks for the donations that keep coming in through the market’s GoFundMe campaign.


Thank you for supporting your local small farmer especially now when they need you most.  The drought and current heatwave have had a devastating impact.


In deepest gratitude,







Grilled London Broil with Kale and Potatoes 


  • Sebastopol Farmer’s Market inspired seasonal recipe by Tiffany Rickert
  • London Broil serves 4


Ingredients for marinade:

  • 1 ½ to 2 pounds London Broil (Joe Matos Cheese & Farmstead Company)
  • ¾ cup local Olive Oil
  • ¼ to ½ cup local Honey (Hector’s Honey)
  • ¼ cup Apple Cider Vinegar (Dean Family Farm)
  • 8 cloves – whole head of garlic, crushed or minced
  • 2 tbsp Tomato Jam (Dominique’s Sweets)
  • 2 tsp Red Pepper Sauce (Triple T Farm)
  • 2 tsp fresh thyme leaves
  • 1 tbsp salt
  • 2 tsp black pepper


Ingredients for Kale and Potatoes:

  • Baby Potatoes
  • Kale (Red Russian is my personal favorite)
  • Fresh thyme leaves
  • Local Olive Oil
  • Bacon, cooked and crumbled (Takenoko Farm)
  • Salt
  • Black Pepper


Begin by marinating London Broil for at least 2 hours up to overnight.

Combine all marinade ingredients and add to leak proof container or zip lock bag. Using a sharp knife, cut ½ inch cross hatch pattern ¼ inch deep into both sides of the London Broil roast, place in leak proof container, evenly coat with marinade and turn occasionally. Bring to room temperature one hour before grilling.


Preheat oven to 400 degrees.

Preheat grill to 450 degrees for direct heat cooking.


Quarter potatoes, place in large bowl and toss with enough olive oil to coat. Lay potatoes flat on baking sheet to season with salt, pepper and fresh thyme. Place Kale in the same large bowl used for potatoes to rub and coat with olive oil. Add a touch of salt and pepper and place on baking sheet with potatoes. Roast for about 20 minutes, stirring occasionally.


Grill London Broil over direct heat for 2- 4 minutes per side, rotating regularly until the internal temp reaches 130- 135 degrees, monitoring closely. Remove from heat and let rest for 10 minutes before slicing against the grain.


Set sliced London Broil over roasted Kale and Potatoes, top with crumbled bacon, garnish with fresh thyme and serve family style alongside grilled peaches and St. Jorge Original (Joe Matos Cheese & Farmstead Company)



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