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​  SEE BELOW for current

​jams, butters, and marmalades in 4 ounce (1/4 pint) or 8 ounce (1/2 pint) sizes


     Join LALA  at the

GRAVENSTEIN APPLE FAIR

              on

​       AUGUST 13 and AUGUST 14

​               10-5

​         SEBASTOPOL


 

  

​                  


​ 



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LALA's URBAN FARMSTAND

(the smallest farm in Petaluma)





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You're part of 

SONOMA COUNTY'S  HISTORIC

SMALl FARM COMMUNITY

when you buy locally  from LALA'S.


All jams, butters and marmalades are made in small batches using low sugar. no artificial  pectin, and the freshest fruit possible. All vegetables are grown in Petaluma and hand picked. They're really fresh.

PURCHASE LOCALLY

                  drop by

215 PROSPECT STREET

​ Petaluma, Ca 94952

       OPEN 9-3

          every

SATURDAY/SUNDAY


​Call LALA..........

707-773-1083

for an appointment other hours.



                        


                                                                        IT'S NOT JUST TO SPREAD ON TOAST!!!!!

Jams, butters, and marmalades are great as a topping on yogurt............ or ice cream, even better!!!


MIX WITH SOUR CREAM FOR A FAST AND EASY DIP--APRICOT BASIL JAM IS GREAT THIS WAY OR SPREAD ON THE TOP OF MARIN FRENCH CHEESE COMPANY'S BREAKFAST BRIE. TRY ON FREESTONE ARTISAN CHEESES, TOO.

                                                                                          MARINADES

​        Mix 1 tablespoon olive oil and 2 tablespoons jam/marmalade  together and spread as a marinade on chicken or fish

​                             Marinate for, at least 4 hours, or over night. Bake in oven. Wash off and pat dry before grilling on b-b-q. 


​Mix equal parts whole fruit jam (such as strawberry or apricot), water, and teriyaki sauce together and pour over steak.            

                       Marinate a minimum of 4 hours but 12 hours is better. Wash off, pat dry, place on the grill.


​                              Slather peach jam over the top of a pork roast and bake 20 minutes/pound at 350 degrees.

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                                 Everyone makes potato salad but........SWEET POTATO SALAD is much more exciting

​3 medium sweet potatoes peeled          Boil sweet potatoes until soft. Place in bowl and cut in quarters. Pour olive oil and

1/4 cup olive oil                                       vinegar over potatoes while still warm. Cover. When room temperature, add celery,

​2 Tablespoons white wine vinegar        sour cream, and dill relish. Mix well.Season with salt and pepper to taste. Refrigerate for

1/2 cup celery                                          a minimum of 30 minutes. Add marmalade just before serving.                                         

1/2 cup sour cream                                  Mix well and serve on a bed of lettuce leaves.

1/4 cup dill relish

​salt and pepper to taste

​1/4 cup orange marmalade