10 MUST-VISIT STANDS
Fat Face: You think you know Popsicles. But you don’t know these Popsicles — handcrafted in Davis in flavors such as mango and sticky rice, Thai tea and sweet potato, bacon butter pecan, and a Fudgsicle of chocolate, cream cheese and beets. Craving something more substantial? The stand also offers popular breakfast sandwiches made with eggs, bacon and cheddar; goat cheese and greens; or beer-poached figs, caramelized onions and goat cheese. www.fatfacedavis. com Stenzel’s Kiwis: The 14-acre farm in Gridley grows the widely known New Zealand variety of kiwi. Farmer Frank Stenzel doesn’t pick them off the vines until their sugar content reaches at least 7 percent to ensure maximum flavor. He has them available through the growing season, generally November through the end of May. He also sells bare kiwi vines that would be lovely arranged in a vase. www.saturday market.com/kiwi1.htm Skyelark Ranch: The family-owned ranch in the Capay Valley was started in 2010 by Alexis and Gillies Robertson, who formerly worked in environmental conservation. Their meat, from animals raised on pasture, has been featured at such restaurants as Duende in Oakland. At their stand, take your pick of eggs, pork belly, lamb riblets, deli ham and more. They even sell compost for $1 per pound. www.skye larkranch.com Yolo Press: Is there anything this family-owned Sacramento Valley farm doesn’t produce? That’s what you’ll ask when you see this bountiful stand, selling fresh-cut tulips, peonies and other flowers. There are also bottles of olive oil in blends or specific varietals, as well as olive-oilbased beauty products. Best yet are the smallbatch preserves such as pomegranate chutney, bergamot marmalade and apricot saffron jam. Sold under the “D. Madison & Daughters” label, they are all made from fruit grown on the farm. The “D” stands for Diane Madison, who owns the farm with her husband, Mike Madison, who happens to be the brother of prominent cookbook author Deborah Madison. www.yolopress. net
Pasta Dave’s Fresh Pasta: Dave Brouchier first learned to make fresh pasta when he was a cook at Mulvaney’s B&L in Sacramento. He continues to make it the time-honored way in small batches by hand with farmers’ market eggs and local olive oil. There are all manner of toothsome strands here, along with agnolotti stuffed with Italian spigarello or kabocha. www.pastadave.com Flour Chylde Bakery: The Novato bakery’s treats are all gluten-free. The from-scratch, 3-inch tortes are so dainty and moist, they would appeal to anyone, gluten sensitive or not. They come in a variety of flavors, including Little Black Dress (with bittersweet chocolate, espresso and brandy), Ginger Macaroon (flavored with coconut milk, honey and candied ginger), and Rustic Orange (made with almond flour and plenty of citrus). www.flourchylde.com
The Hotdogger: This Davis-based tube steak cafe operates a stand toward the back of the farmers’ market, selling everything from Portuguese wine sausages and Chicago dogs to veggie tofu dogs and chicken sausage made with local Fuji apples. Fries are cooked in a hot-air oven and can be doused with melted cheddar, salsa and chili, or seasoned salt and ranch dressing. The business is owned by Ivan and Cheryl Franks. Yes, really. www.thehotdogger.com
Upper Crust Baking Co.: Native New Yorkers Trudy and Mo Kalisky started their Davis bakery in 1986. True to their New York heritage, they are famed for their cheesecake. Fluffy and creamy with a shortbread-like crust, the recipe is based on one from the Claremont Diner in Montclair, N.J., and is purportedly the same version served at the fabled Carnegie Deli in New York. It’s available in various sizes, including an individual one to enjoy all to yourself. www.uppercrustbaking.com
Henry’s Bullfrog Bees and Pure Honey: This Winters bee company helps local farmers pollinate their crops. As a sweet outgrowth of that business, it created Pure Honey in 2010 to sell the raw honey from their bees. Look for natural varieties such as orange blossom and spring blossom, and infused ones such as habanero and cinnamon. Additionally, the company makes an addicting honey caramel sauce that’s fabulous on apple tarts, bread pudding, ice cream sundaes or just eaten off a spoon. www.bullfrogbees.com Capay Organic, Good Humus Produce and Anything Under
the Sun: These three organic farms originally established the Davis farmers’ market, and continue to sell here to this day. Capay Organic, a second-generation farm, grows more than 130 varieties of produce. The organic Good Humus family farm grows a wealth of fruit, vegetables and herbs. It also sells plants, dried fruit and preserves, and participates in communitysupported agriculture. Everything Under the Sun of Winters offers, well, everything — from collard greens and tomatillos to walnuts and green garlic. It also dries much of its fruits to sell year-round. www.capayorganic.com, www.goodhumus.com, www.cuesa.org/seller/everything-under-sun