Canepa Links Farms to Mill Valley's Tables

I arrived just in time to see Doug Canepa’s van and trailer pull up in front of the in the late afternoon sun. He'd just returned from a trip to the farms loaded down with beets, Gravenstein apples, basil, heirloom tomatoes, peppers and lettuce. 

I said 'farms' – plural - because Canepa sources his produce not only from his own family farm called in Glen Ellen, but he also picks up produce from other farms in Marin and Sonoma to stock his market. For instance, when it’s too hot for lettuce in Glen Ellen this time of year, Canepa buys tender little gem and butter lettuces from farms in foggy Bolinas. One of Canepa’s source farms in Healdsburg called grows produce and sells it exclusively to him for Mill Valley Market, and he can’t get enough. This is Canepa’s big idea. 

“I’ve had this vision,” he says, his eyes lighting up as he talks while unloading boxes of cantaloupe melon. “If the business community of Mill Valley can pool together, we can finance a small farmer.” 

Canepa wants a farmer to be able to grow what the restaurants and businesses of Mill Valley need, thus supporting local farming and knocking out any middle man. A direct farm relationship ensures he’ll be bringing the freshest and best ingredients to Mill Valley, he says.

“Mill Valley residents supporting Mill Valley,” he says. “We support community, residents support us.”   

The move is catching on. Before the van even came to a stop there were chefs, cooks and representatives from Mill Valley’s top restaurants jostling for position on the sidewalk.

Apparently word has gotten around that this is about the time Canepa returns with his farm load. They were there to snap up the ingredients for that night's caprese salad on the menu. 

“I’ve already talked to Paul from , Tino from and from ,” says Canepa of his farm idea. “They’re interested.” 

In the meantime, Canepa and his son , continues to grow and source the freshest organic produce from nearby farms. It’s as local as you can get. They unload another truckload of produce that sells so fast people were buying it on the sidewalk. I asked to buy myself some basil. “It’s peak season right now for basil,” said Canepa, who lifted off the lid of the giant Tupperware of basil picked that morning from Front Porch Farm so I could catch a whiff. Fragrant. Sweet. 

Here is Doug’s seasonal salad recipe, which you can also find stocked on Mill Valley Market's shelves.

Roasted Beet, Heirloom Tomato and Basil Salad

Beets come from Front Porch Farm in Healdsburg. Tomatoes and Basil come from Mill Valley Market Farm in Glen Elen. Everything is organic.

The key is how the beets are cooked. We put about 3/4 of an inch of water in a pan, put the beets in the pan and put aluminium foil across the top of the pan covering the beets.  We place the pan in the oven for 45 minutes at 350.  We roast/steam the beets.  They retain their flavor the best this way and don't take as long to cook.  

The dressing is:

• 1 cup olive oil, 
• 1/4 cup lemon juice
• 1/4 cup white balsamic vinegar
• 1/8 tsp. pepper
• 1/4 tsp. kosher salt