These plump, bright cherries were available at the Neufeld Farms booth on opening day at the farmers' market sponsored by Lake County Farmers' Finest on Saturday, May 7, 2011, at Steele Wines in Kelseyville, Calif. Photo by Esther Oertel.

A light breeze touched my face as I approached the eagerly awaited first-of-season Lake County Farmers’ Finest market on Saturday. The sun, gently warming, presided from a bright blue sky devoid of all but the wispiest clouds.

Like an avid fan waiting for baseball season, I spend six months each year longing for the return of farmers’ markets to Lake County after the season ends in October.

I was rewarded at this year’s opening market, spending a blissful two hours with farmers, their wares, and other fruit and vegetable enthusiasts on the well-manicured grounds of Steele Wines near Kelseyville yesterday morning.

There’s just something special about rubbing elbows with folks who immerse their hands in soil every day. In my mind, what they do is magic, as is the freshly-picked harvest they offer each week.

Being at farmers’ markets is not only a way to enjoy health-supporting food choices for a better quality of life, it supports our local economy through agriculture.

I tasted local olive oils (nine different types, to be exact), drooled over bins of bright, jewel-like dried fruit (thankfully, not literally), decided I’d plant an exotic fig tree one day, inhaled the pungent scent of fresh oregano, chewed on cinnamon mint, learned of the liver cleansing properties of dandelion greens, savored the sweet-tart taste of fresh goat cheese and marveled at a bread made with carrots and yams.

Cheesemaker Daniel Salmon offered tastes of Yerba Santa Goat Dairy wares. He creates the aged raw milk cheeses, while brother Javier Salmon makes the fresh goat cheese. The goats at Yerba Santa are free ranging and are fed an organic diet. The dairy is named for an herb which grows wild on the property, beloved by their goats. Photo by Esther Oertel.

I purchased, among other things, a bag of Lake County grown oranges, tight heads of broccoli tinged with purple and the most perfect snap peas imaginable.

I also bought a candle for my mother.

I was impressed with the first day offerings, especially since as the season advances, there will be more growers and more diversity. I left with promises of what will be new next week (cauliflower, fava beans and even more olive oil producers) and warm pride for our county’s fertility and bounty.

The Lake County Farmers’ Finest sponsored “Saturday morning market” will continue each Saturday from 8:30 a.m. until noon, rain or shine, through October.

In addition to local agricultural products, artisans and craftspeople will offer handmade wares and musicians will entertain. Special events will be scheduled, such as culinary demos. (We’re already planning one that features local olive oil.)

In addition to the Saturday market, Lake County Farmers’ Finest will open their Wednesday evening market on June 1 in Lakeport. That market is held in Library Park near the shores of Clear Lake.

The deep green of these fresh heads of broccoli sold by Sky Hoyt Specialty Grower was enhanced by a gentle purple hue. Photo by Esther Oertel.

Another market reopening in June is one sponsored by the Lake County Community Coop on Friday evenings at Redbud Park in Clearlake. Like the other markets, it will feature musical entertainment and special events.

I’ll do my best to keep you posted about goings-on in these markets, as well as the season’s progression of produce. I’m excited to see what’s coming.

For those who wish to sample our area’s produce and support local agriculture without leaving home, visit the Lake County Farmers’ Finest online ordering program at www.lakecountygrown.com or the Lake County Community Co-op site at www.lakeco-op.org.

Today’s recipe is one that features items which may be purchased now at local farmers’ markets: goat cheese and fresh herbs. Until locally grown potatoes arrive later in the season, use the small “new potatoes” found in your favorite supermarket or specialty store. Enjoy!

Goat cheese and herb stuffed potato bites

Ingredients

1 cup chevre (fresh goat cheese)

1 cup sour cream or plain Greek yogurt (fat-free variety of either is fine)

1 tablespoon chopped chives

1 tablespoon chopped fresh herbs, such as oregano, dill or thyme

Cracked black pepper and salt to taste

Mini potatoes (in assorted colors, if available)

Optional garnishes: cracked black pepper, parsley, black olives, roasted red pepper

Procedure

Wash potatoes in water and remove eyes. (Prick those without eyes removed so steam may be released.)

Lightly coat them with olive oil and place on baking pan. Sprinkle lightly with salt.

Bake potatoes in 350 degree F oven until tender. (Baking time depends upon number and size of potatoes. Check often.)

Allow baked potatoes to cool.

Slice in half and remove flesh from center, leaving a well. (Reserve flesh for another use.)

Prepare filling by blending cheese, sour cream and herbs in a food processor. Add salt and pepper to taste. Pipe or spoon filling into potato halves.

Garnish with additional black pepper, a parsley sprig, a slice of olive or diced roasted red pepper, if desired.

Recipe by Esther Oertel.

Esther Oertel, the “Veggie Girl,” is a culinary coach and educator and is passionate about local produce. Oertel teaches culinary classes at Chic Le Chef in Hidden Valley Lake, Calif., and The Kitchen Gallery in Lakeport, Calif., and gives private cooking lessons. She welcomes your questions and comments; e-mail her at This email address is being protected from spambots. You need JavaScript enabled to view it..

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The Dorn family of Loassa Farms presented their signature olive oil, a field blend of several estate grown olive varieties. Tastes of the oil were available to curious shoppers. Photo by Esther Oertel.

Handcrafted wares, such as these gourds, baskets and jewelry by artisans Sherry and son, Diego, Harris were on hand. Photo by Esther Oertel.

Harpist Linda Brown's deft strumming added to the relaxed atmosphere of the market. Photo by Esther Oertel.

This freshly-picked oregano from F & G Farms of Kelseyville, Calif. was especially fragrant. Photo by Esther Oertel.

A impressive eight varieties of handcrafted olive oil were offered for sale and tasting by the Chacewater Olive Mill of Kelseyville, Calif., including two citrus-infused varieties, one with Meyer lemon and the other with blood orange. Customers at the end of the table are viewing Chacewater's olive oil soaps. Most of the county's olives (and some from out-of-county) are pressed at the olive mill at Chacewater. Photo by Esther Oertel.

Oranges in Lake County? Apparently so. Bags of the freshly picked fruit were available at the Buckingham Oranges booth, along with figs, walnuts, fresh herbs and lemons. Photo by Esther Oertel.