Walnut Creek Hours:
May-November - Peak Season
8 - 1
December-April - Winter Season
9 - 1
From Chef Lesley Stiles:
Asparagus, Spring Onion and Citrus Salad w/ Chevre
1 pound asparagus, sliced in 1/2 inch pieces
1 bunch pea shoots, sliced thin
3 tablespoons olive oil
1 tablespoon seasoned rice vinegar
1/2 cup chevre
1 Meyer lemon
1 Cara Cara orange
3 stalks spring onion, sliced thin
Salt and pepper to taste
Sautee asparagus and onions in 2 tablespoons of the oil for 3 to 4 minutes until they turn bright green and are still a bit firm. Let cool to room temperature and toss into a salad bowl with the pea shoots. Grate the peel off both the lemon and orange into the salad bowl. Peel the orange and slice into the salad bowl. Cut the lemon in half and squeeze half of it into the salad. Toss in the other tablespoon of olive oil and the rice vinegar. Toss all well and garnish with crumbled goat cheese. Season to taste.
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In this Issue: |
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Next issue of The Lettuce Leaf Newsletter will be on April 4.
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Walnut Creek:
Music
3/9: Fred McCarty
Music 3/16: Jump In
Music 3/23: Diablo Dust
Music 3/30: Steven Gary
Manager: Keith Farley.
E-mail: wmarket@cccfm.org
From Keith Farley, Manager:
Life is good, isn't it? Strawberries and
asparagus are back in for your personal delight so those
cheery cherries should show up very soon. Ahhh,
spring! The new location is so good that we have
decided to remain open on Easter
Sunday, well mostly
by popular demand, shoppers have been asking us to remain
open on Easter for a few years now and this year it seems
to make good sense. So make plans to
join us on the 23rd.
Stop by the Information table and add your name to the
letter to our elected folks in Washington concerning
the 2007 Farm Bill. Each name is a voice in the
ear of those who should protect the independent farmer. If
you think your voice (vote) doesn't matter remember
2000. It will only take a minute. Speaking
of things political, the people that are gathering signatures
at the entrances to the market have every right to be
there but they have NO right to be inside the market. You
have every right to ignore them without feeling the least
bit guilty, most of these folk are aggressive (they get
paid per signature) and can be nasty. Let me know
if they are being a real problem or are inside the market
and I'll have the police talk to them. We
want you to have the most pleasant shopping experience
possible.
Our Grand Opening was a blast on the 2nd. Thanks to all
who braved the sunny and warm day to attend and eat the
celebratory cake.
The weather is bright and sunny, sunscreen and a hat
are the order of the day. We don't have the same
shade we had in the old lot so watch the kids and yourself. Water,
sunscreen, and shade (hat).
See you this Sunday!
For
more info.
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FROM
OUR MARKETS by
Chef Lesley Stiles |
 Springtime is popping out all over the farmers'
market in many forms including but surely not
limited to smooth, dark green stalks of asparagus and it
is just as luscious as your anticipation DNA
has been fantasizing about the last couple
months. Alison
Negrin from
John Muir Health sauteed some up last Sunday
with a bit of garlic and olive oil to sneak into
quesadillas with some nice chevre, cilantro and spring
onions to rave
reviews. A time honored ritual of mine for the
first asparagus of the season is to slice it
in 1/2 inch pieces and sautee with green garlic
in butter until just still firm. Whip up some rich, local
organic eggs from the farmers' market and pour
into the pan with the asparagus. Cook slowly
stirring often so the eggs stay fluffy and soft.
Grate some Manchego on top with a few grinds of salt and pepper. Eaten
next to a vase of daffodils, this is the essential early spring experience.
Citrus are still holding strong while their favorite partner, the juicy, sweet
strawberry has made their seasonal appearance. Slice the two together with some
plain yogurt, local honey and toasted chopped almonds for a spectacular and nutritious
taste treat. Pete Medina is in the house, I mean market and his berries are screaming.
Just a reminder: Pete has been methyl bromide free for 7 years now so his fruit
is clean as well as amazing.
Pea shoots are back with sweet peas weighing down tables and I spotted fava
greens at Ledesma last week. If you have not tried pea greens and fava tops, you need
to. They are equally awe inspiring raw in a salad tossed with fruity Bariani olive oil and Meyer
lemon juice or sauteed with green garlic and olive
oil.
All the critters are popping out on the trails and if you aren't out there
playing with them, you may want to! Happy Spring!
Lesley
Stiles can be reached at chef@cccfm.org or
on the market hotline 925 431-8361.
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