By Liza Gershman
This is your chance to help tell Healdsburg’s story—through food. Whether you’ve lived here for generations or just arrived with a good apron and an open heart, we want your recipes.
We’re looking for dishes that reflect local flavor and personal history. Maybe it’s your famous strawberry tart. Your go-to pea risotto. The green garlic pasta you only make in May. You don’t have to be a professional chef. Just use at least one ingredient from the Healdsburg Certified Farmers’ Market, and let the season be your muse.
Winners will be featured in the book Farm + Market = Healdsburg,, which will be released later this year, with proceeds benefiting the market. Selected entries will be celebrated in print—with full credit—and may be photographed as part of the book’s visual storytelling.
How to enter:
Visit healdsburgbook.com/recipe-contest for submission guidelines, or stop by the information booth at the market to pick up a flyer. Submissions are open through mid-June.
Your recipes are stories. They tell us who you are, where you’ve been and what this place means to you. I can’t wait to read—and taste—the ones you’re ready to share.
Let the market guide you. Let the ingredients tell you what they want to become.
Here’s a sample recipe to get the bowl rolling …
Spring Mushroom & Green Garlic Truffle Pâté
This market-inspired pâté reflects what’s in season right now—crafted from mushrooms, green garlic, fresh herbs and a little help from the truffle gods. Curated for you by Farm + Market: Healdsburg.
Ingredients:
1 lb mixed mushrooms (cremini, shiitake, oyster—whatever is fresh at your market) 2 stalks green garlic, chopped (or substitute with 1 small shallot + 1 garlic clove) 2 tablespoons olive oil
1 tablespoon butter (optional, for richness)
1/4 cup walnuts or toasted sunflower seeds (adds body and earthiness) 2 tablespoons fresh herbs (parsley, chervil, or thyme work beautifully)
1 teaspoon lemon zest
1 tablespoon lemon juice
1–2 teaspoons truffle oil (to taste)
Sea salt & freshly cracked pepper
Instructions:
● Sauté the mushrooms and green garlic in olive oil (and butter, if using) over medium heat until the mushrooms are deeply browned and the liquid has evaporated—about 10–12 minutes.
● Add walnuts and cook for 1–2 more minutes to toast slightly.
● Transfer to a food processor with herbs, lemon zest and lemon juice. Pulse until smooth but still textured.
● Season with salt and pepper, and finish with truffle oil to taste. Let cool before serving.
Serving Suggestions:
Spread on grilled bread or crackers, dollop on top of roasted asparagus or spring vegetables, serve alongside a soft cheese like Mt. Tam or fresh ricotta.
