A forecast of 107°F more than caught my eye as I checked the weekend weather. Not liking what I saw, I quickly started checking where the nearest cool weather would be. The mountains were an option but coolest temperatures would be at the coast so that’s where I headed. Up early, I packed a lunch and left the valley missing both the heat and traffic arriving at Point Reyes National Seashore, via some interesting back roads, about two and a half hours later. I had made the right choice it was perfect in the areas I visited, avoiding the fog at one of my favorite beaches in favor of sun and some gusty winds but cool temperatures at Abbotts Lagoon an area I hadn’t visited in a while. The crowds were minimal, the wildflowers plentiful. The walk out to the beach was breezy but the winds at the beach itself were gusty which made for some great wave watching and it wasn’t hot or too cold, so I was happy to sit and enjoy my time there.
After poking around Point Reyes for most of the day it was time to start heading back towards what I feared would be an inferno, home. After trying out a couple of new back roads I ended up in Petaluma and remembered that the Petaluma Farmers Market takes place on Saturday. I decided to swing by Walnut Park and see if the market was still going. It was, so of course I stopped to check it out. Getting out of the car I couldn’t help noticing the warmer temperature. It wasn’t exactly hot, not like it would be at home but it was definitely much warmer than it had been on the coast.
The market was in full swing with some great live music coming from the old fashioned bandstand that sits in the park’s center and a good variety of vendors selling fish, veggies, fruit and crafts eager to share their products.
I like to cruise the whole market before buying, checking not only prices but also freshness and variety as I go. I had almost completed my observation round when I saw exactly what I wanted, ice cream. Not just any ice cream, locally made Nimble & Finn’s Ice Cream, made using organic Straus Dairy milk and cream and local produce. An ice cream that would bring back memories of homemade, hand cranked custard ice cream studded with fresh summer fruit. There were only five choices but there may as well have been ten.
They all sounded worthy of trying. Now all I had to do was make a decision. First, I tried the Strawberry Rhubarb sorbet but it wasn’t what I wanted, then I tried the Honey & Roasted Apricot Swirl. It was the perfect blend of sweet and tart, creamy and cold. I was in heaven. I carried my cone to a nearby table, in the shade, and sat people watching, which was by the way excellent, listening to the music and slowly enjoying every lick of my luscious ice cream cone. The perfect ending to a perfect get-away.
More on the Petaluma Farmers’ Market can be found here.