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  • Napa Valley Marketplace Magazine

Sustainable Holiday Shopping at the Napa Farmers Market

‘Tis the season when most of us purchase gifts for loved ones and gather around the dinner table for grand celebrations. This year make your holiday purchases more sustainable by shopping at the Napa Farmers Market, open year-round on Saturdays from 8:30 a.m. to 1:00 p.m. in the South Napa Century Center, 195 Gasser Drive in Napa. Every market features a wide variety of local farms, specialty food vendors and artisans stocked with locally grown produce and handmade gifts perfect for any occasion.

Did you know in the US most food travels 1,500 miles before it is eaten? At the Napa Farmers Market, on average produce travels less than 80 miles before it is purchased by our customers. Winter vegetables are a hearty, healthy addition to holiday meals. Ask a farmer to find out what’s best, including Brussels sprouts, leeks, mushrooms, parsnips, sweet potatoes, winter greens (chard, collard, kale) and winter squash (acorn, butternut, kabocha, spaghetti). Meat lovers will be amazed by A4 Farms’ pasture raised chickens, Contimo Provisions handmade sausages, Encina Farm Iberico free range pork and Sonoma Mountain Beef Company’s choice cuts. Try some seasonal fruit to satisfy your sweet tooth, including apples, pears, persimmons and pomegranates.

The Napa Farmers Market is a “makers market”, which means all artisans and specialty food vendors make their products by hand. This creates the perfect opportunity for customers to purchase unique, lovingly made food and gifts while supporting small, local businesses. From Royal Artisans’ freshly baked breads, to Atlas Peak’s just-pressed olive oil, everything you need for your holiday table is at the market. For underneath the tree or tucked into stockings, stroll down the market aisles and check out Napa Scrubs’ bath and body care products and Drool. Dog Cookies whimsical treats for four-legged friends.

For more information on the Napa Famers Market, including a weekly “Vendor Map” to see which farmers, specialty food vendors, artisans and community nonprofit partners will be at the market every Saturday, visit

Featured Farmer:

Long Meadow Ranch

Rutherford’s own Long Meadow Ranch is one of the many year-round farmers at the market every Saturday. You can always find them across from The French Corner and Bentley’s Napa Valley Coffee. Best known for their outstanding California Certified Organic produce, Long Meadow Ranch also has interesting additions for any shopping list including:

Napa Valley Select Extra Virgin Olive Oil made from Italian varietals that were planted in the 1990s. Earlier this year, it won both the California Olive Oil Council’s Gold Medal and the Good Food Award. This olive oil is a wonderful blending oil for vinaigrettes, pesto, or using all by itself on salads, drizzling on pasta, veggies and fish.

Napa Valley Select Cabernet Sauvignon Vinegar made by Methode d’Orleans, a traditional method of moving the vinegar from barrel to barrel as it concentrates in flavor.

Fig Jam made from this season’s California Certified Organic figs, which create a sweet spread for toast or cheese.

Apple Butter made from season’s California Certified Organic apples, which create a pairing for biscuits, toast or accompanying a pork chop or roast.


Featured Artisan:

Sherri Gallagher Designs

Sherri Gallagher of St. Helena creates one-of-a-kind jewelry to dazzle that special someone without breaking the bank. Sherri is passionate about using only the highest quality products and is always available for custom pieces. Using a torch, hammer and pliers, she fashions wire and stones into wearable necklaces, earrings, bracelets and rings. Because everything Sherri creates is designed and handmade, no two pieces are exactly alike. She designs jewelry that is both durable and helps its wearer make a statement about their personal style. Check out Sherri’s simple pearls on beautiful sterling satellite chains, gemstone rosary necklaces and larger statement necklaces on December 14 and 21.


Featured Specialty Food:

JD’s Barkalicious

After 15 years as his hobby, John “JD” Danby of Napa officially debuted his incredibly thin and delightful chocolate peppermint bark at the Napa Farmers Market last November. This year JD’s Barkalicious is back for stocking stuffers, sharing at parties or saving for yourself! JD’s Party Pack includes a four 3-ounce boxes of Barkalicious beautifully packaged in a snowflake box. Stop by the Barkalicious market stall December 7 and 21 and JD himself will be happy to provide a “try before you buy” free sample of the best peppermint bark available this holiday season.



Holiday Recipe from The Culinary Institute of America:

Maple Roasted Butternut with Quinoa Salad

Ingredients (Makes 4 servings)

For the butternut squash:​​​

1 ea. butternut squash, cut 1-inch slices​​

3 Tbsp. olive oil 2 Tbsp. pure maple syrup​​​​

2 tsp. kosher salt​​​​ ½ tsp. black pepper​​​​

For the dressing:

¼ cup apple cider vinegar 2 Tbsp. pure maple syrup

2/3 cup olive oil ¼ tsp. kosher salt

¼ tsp. black pepper

For the salad:

1 cup red or white quinoa​​ 1 ¾ cups water​​​

Pinch kosher or sea salt​​​ ½ cup dried cranberries 2 cups fresh spinach, coarsely chopped 1 cup feta cheese


1. Preheat the oven to 400F.

2. Line a large sheet pan with aluminum foil. Place the butternut squash on the sheet pan. Drizzle the olive oil, maple syrup, salt and pepper and toss well. Arrange the squash in one layer and roast for about 30-40 minutes until fork tender. Toss the squash about halfway through with a spatula. Once the squash is cooked, set aside.

3. While the butternut squash is cooking, prepare the quinoa. Place the dried quinoa in a fine mesh strainer and rinse it thoroughly under cold water. Add the quinoa, water and pinch of salt to a medium saucepan. Cover the saucepan with a lid and bring the mixture to a boil. Once it comes a boil, reduce the heat to low and let it simmer for 12-15 minutes, or until all the water has absorbed into the quinoa. Once the quinoa is cooked, remove the saucepan from the heat. After 5 minutes, uncover and fluff the quinoa with a fork and set it aside to cool.

4. To make the dressing, add all the ingredients to a small bowl and whisk until everything is combined.

5. To assemble the salad, add quinoa, spinach, feta cheese and dried cranberries to a serving bowl. Pour the desired amount of dressing over the salad and gently toss to combine.

6. Scoop the quinoa onto the plate and set a slice of the warm butternut on top, drizzle with extra maple dressing.


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