Asparagus, Beets, Blood Oranges, Broccoli, Cabbage, Cauliflower, Collards, Carrots, Daikon, Fava Beans, Grape fruit, Kale, Lemons, Lettuces, Limes, Oranges, Peas, Potatoes, Radishes, Spinach, Swiss chard, Tangerines
Simple Asparagus and Avocado Pasta
Ingredients:
Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound fresh pasta (for example, linguine, fettucine, or fusilli)
4 tablespoons butter or olive oil or 2 tablespoons of each
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
Directions:
In a large pot of boiling salted water, cook asparagus until bright green, about 2-1/2 minutes. With a slotted spoon or a small sieve, scoop out asparagus and transfer to a bowl.
Return water to a boil; add fresh pasta and cook according to instructions. Drain, reserving 1 cup pasta water; set pasta aside in the colander.
In the pasta pot, melt 2 tablespoons butter or olive oil over medium heat. Add asparagus and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter or olive oil, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
Serves 4.
Compliments of Il Pastio Fresh Pasta Company
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Fresh Grilled Asparagus
2 lbs Asparagus – snap off stalk ends
2 tablespoons extra virgin olive oil
Reggiano parmesana cheese- select a piece large enough to shave with a vegetable peeler
Kosher salt
1 to 2 tablespoons balsamic vinegar
Toss asparagus in a bowl with olive oil and salt to coat.
Grill on low heat on a gas grill or on the low temperature end of a charcoal grill.
Grill until the outside skin begins to blister and turn bright green.
Remove from heat and place on a platter.
Shave cheese on top and sprinkle with balsamic and add a more salt to taste.
Serves 4.
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Asparagus Citrus Salad with Goat Cheese
1 lb asparagus, cut in 1 inch pieces
1 bunch pea shoots, sliced thin
3 Tbls olive oil
1 Tbls seasoned rice vinegar
1/2 c goat cheese
1 Meyer lemon
1 orange (Cara Cara for unique flavor and color)
3 stalks of thinly sliced spring onion
Salt and pepper to taste
Sautee asparagus and onions in 2 tablespoons of the oil for 3 to 4 minutes until they are bright green but still firm. Let asparagus and onions cool to room temperature and toss into a salad bowl with the pea shoots. Grate the peel from both the lemon and orange into the salad bowl. Finish peeling and slice the orange into the salad bowl. Squeeze half the lemon into the salad. Mix in the last tablespoon of olive oil and the rice vinegar. Toss all well and garnish with crumbled goat cheese. Season to taste with salt and pepper.
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Walnut Creek:
Music line-up at 2 locations
Enjoy the festive ambiance of live music while you shop!
MARCH:
Lacassie St @ Locust
3/7 Jump In
3/14 Anderson Graham
3/21 The Buds
3/28 Corey Connors
Cole @ Locust
3/7 Michel Michelis
3/14 Oak Grove Band
3/21 Steven Gary
3/28 Acoustic S & M
Our musicians play for your enjoyment… and tips.
Give a gift of health and local eating
CCCFM "Market Bucks" are a great gift for birthdays, special occasions or "just because" for someone who loves the fresh bounty of produce, honey and tasty eats available every Sunday! Purchase market bucks at the Information booth in $10, $15, $20 and $25 bundles.
Redeem the Contra Costa Certified Farmers Market coupon in the 2010 issue of theEast Bay Eco Metro Guideat our markets! Redeem them at the Information booth!
EcoMetro.com/
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EVENTS:
Earth Day Celebrates 40 years!
Celebrate Earth Day and honor Naturalist John Muir's Birthday at the Historic John Muir House in Martinez on Saturday, April 17, 2010. CCCFM will have a decorative booth hosted by friendly staff to answer questions, share information about our Farmers' markets and healthy eating. Come say hello and enjoy a tasty snack from a local farmer. The event features 50+ exhibitors offering a variety of earth day activities and environmental awareness for everyone, Scottish bagpipers and dancers, nature walks with a National Park Service ranger, tours of the John Muir historic home, and more!
Admission is free and goes from 10am-4pm.
Lafayette celebrates Earth Day on April 25th at Lafayette Plaza Park, home of the new Lafayette Farmers' Market!
We know one of the main reasons people shop at Farmers' Markets is to connect and buy directly from the hardworking people who grow their food. Each month, CCCFM will recognize a Farmer and a vendor by writing an informative article in the e-newsletter so you know more about our participants who are at the market each week, rain or shine! A white flag stating "Featured Farmer" and "Featured Vendor" will be displayed in front of the respective booths each Sunday for the duration of the month so you can easily spot them at the market.Candidates may be chosen for a variety of reasons including: new to the market, uniqueness of products, long time participant and so on.
What's Abundant?
 Asparagus is a unique crop. Farmers grow Asparagus from seeds or crowns (dormant rootstalks) and won't have their first harvest until the third spring. Crowns develop buds; the tip of the spear, which emerges from the ground each spring. Crowns produce different size spears, which are cut at the base of the plant or near the soil level. Asparagus will provide ample harvest for 2-3 months for approximately 10-15 years in the same location.
Asparagus season in California is about 2- 3 months typically from the end of February till May. Most farmers and commercial growers sell asparagus by the pound, about 10-12 spears.
Asparagus is a great source of potassium, folic acid, dietary fiber, Vitamin C and B6. Asparagus can be grilled, steamed, or sautéed and makes a great addition to stir fry, pasta, risotto, or a salad.
Farmers selling Asparagus: Barbagelata & Cecchini and Cecchini.
Did you know?
The "White House" has a weekly standing order of apples delivered from California's "Apple Hill" region?
The climate is so conducive to growing great tasting apples... come and taste for yourself at the "Rainbow Orchards" stand on Sunday mornings in Walnut Creek!
Featured Farmer: Barbagelata Farms-
A dedicated life to the land
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 Almost a century in operation, Barbagelata Farms in Linden, California has been a family owned farm since 1919. A second generation farmer, John Paul, has been farming all his life and never considered a different career. His favorite times of year are peak harvests in the orchards- cherries in the spring, typically from April to June and Walnut harvest in the fall from September to November (weather dependent). During these peak harvests, he employs over 100 workers through a labor contractor, in addition to his 10 employees he has year round.
A 350 acre farm keeps John Paul busy between his orchards of apples, cherries, peaches, persimmons and walnuts, preparing some of the land (the soil) for the following season or year by planting what is known as a cover crop and having 60 acres of row crops.His farming philosophy is a refrain frequently echoed by Farmers- "Work hard, grow a great crop and try to make some money." Years of dedication to the land, John Paul knows what it takes to be a successful farmer, "it's easy to sell if you have a quality product." Mother Nature is his biggest challenge. Maintaining variation in what he grows and how and where he sells, commercially, for wholesale and at 6 Farmers' markets in the Greater Bay Area, including our Walnut Creek Farmers' market, keeps the farm economically viable and is the key to his success.
 Always a reliable and consistent face at the market, Barbagelata Farms has been apart of CCCFM since our inception in 1982. Row crops are the primary staple of what he brings to the market- Root vegetables, squash, onions, herbs, fava beans, asparagus, cucumbers, peppers, eggplant, tomatoes, melons, and more- you'll know what's in season when you shop at his stall every week. John Paul is quick to tell me his farm is not organic yet "we do not spray unless we have to. We never spray our row crops but we do have to spray the orchards." This is a good reminder of one of the many benefits of shopping at Farmers' Markets- as a customer you have the opportunity to talk directly to the Farmer and learn how they grow the food you consume.
Stop by and say hello to Barbagelata Farms long time employees Francisco, Alfredo, Martin this Sunday.
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Featured Vendor: Indie Cakes
Baking seasonal sweets with love
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Anastasia, pastry chef, cake designer and owner of Indie Cakes, grew up in a home always smelling the heavenly delight of baked pies and cakes fresh out of the oven. Aromas of childhood are recreated frequently in her home and commercial kitchen fusing her lifestyle choices of sourcing organic and local produce with wholesome ingredients into her thoughtful creations. Her motto and inspiration for baking is simple, "If you want to eat sweets, eat the real stuff. I'm baking the old-fashioned way like someone's grandma."
A graduate of California Culinary Academy (CCA) in San Francisco, Anastasia has been baking professionally since 1996 perfecting her skills as a pastry chef and cake decorator at numerous restaurants and bakeries in the Bay Area. Despite the economic downturn, she quit her job in July 2008 to open her own business, Indie Cakes. "I felt I was going against the grain but it made the most sense for me to open my business at the time." Indie is short for her independence and symbolizes breaking away from the mainstream to create her own unique style.
 Committed to sourcing fresh, in season and organic ingredients in her baked creations is the heart and soul of Indie Cakes. Her business philosophy is simply an extension of how she lives, "I eat organic produce, and I bake how I want to eat." Her bubbly personality and enthusiasm to spread the joy of delectable treats makes her a perfect fit at the Farmers' Market. She joined CCCFM in summer 2009, selling to customers in Orinda and started in Walnut Creek at the end of January this year, "I enjoy selling at the Farmers' Market and talking with my customers. I'm beginning to see familiar faces." Each week at the market you'll discover an array of scrumptious delights; macaroons, cupcakes, seasonal fruit galettes and scones. Her favorite pastry depends on her mood, though she'’s quick to say she likes her fruit galettes. Flavors change with the seasons. Baking seasonally allows her to look forward to new flavors within each season and keeps her inspired.
Learn more about Anastasia by visiting her website and stop by her booth this Sunday in Walnut Creek. Tell her you read about her in the Lettuce Leaf! In May, she'll be back in Orinda!
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MARKETS
Walnut Creek
Walnut Creek Farmers Market has its very own blog written by Manager Keith Farley. You'll find information on what's happening at the market and discussions about all things related to the local and organic food movement. Check it out and feel free to comment!
City Council: Every Sunday morning, Walnut Creek City Council Members are at the market to answer questions and hear your opinions and suggestions. City council members have a booth near the Information booth at the middle of the market. Don't be shy. They look forward to talking with you!
Services:
- Food Stamps (EBT) Accepted
- Veggie Valet- Bought too many goodies at the market? Need help carrying everything to your car? Ask for assistance at the Info Booth.
- Plenty of Free Parking in Growers Square parking garage on Sundays!
The Orinda City Council will also continue to table at the market on opening day, May 1.
Our Seasonal Markets open in May!
Orinda on Saturdays, Martinez on Sundays and our newest market in Lafayette Thursday evenings!
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