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    Ian Healy and his wife, Emily Mendell, of Sebastopol ‘s Handlebar Farm are two Midwesterners who met in Alaska, then started their own farm on two acres south of  town.

   Boasting everything from  cucumbers and kale to zucchini and zinnias, the Handlebar farmstand has been popping up like a gopher’s head all around the county. These enterprising, young farmers have  found some sweet spots to sell their high-quality,affordable produce.

   West County folks can find them from 3 to 7 p.m. Tuesdays at the brand new Forestville Farmers Market at Corks Restaurant and Russian River Vineyards. Downtown Santa Rosa workers can stop by  from 2:30 to 6:30 p.m  Thursdays on the north side of Old Courthouse Square, where they have a small,  pop-up farmstand.

   “We wanted to try selling downtown so that the residents and workers of Santa Rosa could have access to fresh, local produce,” Ian said. “We especially found that central Santa Rosa is a dead-spot for grocery stores, and many people who have stopped by are excited to see the stand.”

   In addition, Handlebar can be found  at  the new West End Farmers Market, which runs  from 10 a.m. to 2 p.m. Sunday at the DeTurk Round Barn Park in Santa Rosa.  

    Here is a recipe that Emily likes to make  to serve with fish tacos.  The recipe was first published in June 2009 by The Culinary Institute of America.

 Southwestern Slaw

Makes 8 servings

3 cups fine-shredded green cabbage

2 teaspoons lime juice

2 teaspoons honey

2 tablespoons minced red onion or scallions

2 teaspoons minced jalapenos

2 teaspoons chopped cilantro

Salt to taste.

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

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