This is the Monthly E-Newsletter of Contra Costa Certified Farmers' Markets for Friday, April 30, 2010
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Recipes



Frittata (An Italian Omelet)


A frittata is an egg and vegetable omelet cooked on one side and then flipped over and cooked on the other side. Frittata is 100% right side brain cookery. There is no precise recipe, just technique. In picking the ingredients for a frittata, you can be artistic, creative, seasonal and spontaneous. You just have to learn how to flip the frittata over without messing up your clothes, your stove, and your kitchen floor.

Frittata alla Genovese

Ingredients:
6 eggs
1 lb. 4 oz. (1/2 kg) swiss chard, trimmed (or equivalent spinach, beet tops, asparagus, eggplant, peppers or zucchini)
1 small onion
1 garlic clove, minced [optional]
Salt & pepper
Olive oil
Freshly grated Parmigiano-Reggiano cheese

Notes:
Cook the Swiss chard or spinach in water that clings from washing until just tender. Drain very well by squeezing in a clean towel. Chop coarsely.

Meanwhile, gently sauté the chopped onion in olive oil in a non-stick frying pan. Remove onion and sauté the diced asparagus, eggplant, peppers and/or zucchini.

Beat the eggs in a bowl and season with salt and pepper. Add the cooked vegetables and mix well.

Pour the egg/vegetable mixture into the non-stick frying pan and lower the heat. Cook until eggs have set. Flip the frittata by placing a large dinner plate over the pan and then inverting the frittata. Slide back into the pan and cook 2 to 3 additional minutes. Sprinkle with freshly grated Parmigiano-Reggiano cheese.

Slice the frittata into small wedges and serve as an antipasto or slice into quarters and serve as a main course.

Guest Chef
Robert Brower is an Italian-American home cook who has taught Italian cooking in the Bay Area for 20 years. Also a culinary historian, Robert is a Contributing Author to the Oxford Encyclopedia of Food and Drink in America.

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Chocolate for Breakfast

CHOCOLATE TACOS
Serves 8

While chocolate tacos may sound decadent, this is actually a no-cholesterol recipe. The dark crisp chocolate tortilla provides a textural and flavor contrast to the sweetness of ripe, fresh fruit. Topped with an icy smooth fruit sorbet, it can be served for breakfast as well as dessert.

CHOCOLATE TORTILLAS

1/2 cup flour
1/2 cup sugar
3 tablespoons unsweetened best quality cocoa powder
2 egg whites
1/4 cup vegetable oil
1/3 cup skim milk
1 -1/2 teaspoons vanilla
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 tseaspoon cinnamon

To make the batter:
Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight.

To cook and shape the tortilla:
Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two.

Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you1ll have lots of room for fruit.

Hint: If the tortilla doesn’t firm up, it means the it isn’t thoroughly cooked, so cook it a bit longer. It should be dry when you remove it from the skillet.

FRESH FRUIT FILLING:
2 pints strawberries, hulled and sliced (grind a tiny amount of fresh black pepper on top)
1 cup raspberries
1 cup blackberries
1/2 cup blueberries
1 mango, peeled and cut into 1/2" cubes or sliced into 1/2" thick strips
2 kiwi, peeled and sliced into rounds
1 banana, peeled and sliced into rounds just before serving to prevent browning

Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they’ll pick up the colors from the berries.

To serve:
1/2 pint sorbet (Use a flavor of one of the fruits filling the taco)
8 mint sprigs
8 edible flowers

Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint and the edible flower.

Night Owl Instructions: The chocolate tortilla batter can be made the night before and kept in the refrigerator. The tortillas could also be made the night before but need to be kept in an absolutely dry and airtight container or they’ll lose their crispness.

Sidebar: Fruit alternatives:
The list above is not sacred. Use a variety of whatever is wonderful and fresh at the market. Some alternatives:
* Sliced peaches (grate some nutmeg over them)
* Fresh figs, quartered
* Kumquats, halved
* Mandarin oranges, peeled and sectioned
* Seedless grapes
* Papaya, peeled and sliced

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CCCFM's Coupons


Redeem the Contra Costa Certified Farmers Market coupon in the 2010 issue of the East Bay Eco Metro Guide at our markets! Redeem them at the Information booth!
EcoMetro.com/
In this Issue:
Featured Farmer: HAMADA FARMS

Growing up on a farm in Kingsburg, CA, Yukio Hamada seemed destined to be a farmer. His father, Shotaro Hamada, arrived in San Francisco in 1901 and worked on the transcontinental railroad in Donner Summit and later was hired on by a farm in Lindsey, CA. Gaining experience growing strawberries and citrus, Shotaro Hamada purchased land and started Hamada Farms in 1913. The farm remains family owned and operated and is in the heart of the San Joaquin Valley.

Yukio is a modest and talkative man, eager to share his perspective on maintaining a small family farm in California. "Farming is an honorable profession," he begins, "but it's no way to make a living." The majority of his life has been on the farm and he's no stranger to hard work and the challenges small farmers face, such as government and state regulation, exporting/importing of produce and good ole' Mother Nature. Yet, Hamada takes everything in stride.

Yukio Hamada attended UCLA where he attained a degree in Business Accounting but never pursued a career due to family obligations to the farm. He's matter of fact about his decision, "My father was getting older and asked me to return to the ranch." He and his wife Yonki gave up their life in Los Angeles and moved their family to Kingsburg in 1956. "LA was too smoggy, anyway," he says bluntly. Yukio learned everything he needed to know on the farm. He and his wife managed the farm for 47 years where they raised their three children Preston, Clifford, and Donna, until she passed away suddenly in 2003. "She was the one who was good at saving money and sustained us." Yukio continues to manage the farm, though he recently transferred the farm to his 3 adult children.

Growing many varieties of tomatoes, cucumbers, eggplants, melons, and Asian produce, the farm produces an array of fruits and vegetables year round on 235 acres of row crops and orchards. The Orchards in the fall bring a bounty of apples, persimmons, pomegranates and walnuts; spring with over 10 varieties of cherries; stone fruit in the summer and citrus in the winter. Selling at numerous Bay Area Farmers Markets since 1990 is what economically sustains the farm, even though they also sell to packing houses. Fruit not sold at the market is brought back to the farm and is sun dried, offering a different flavor than commercially dried fruit, leaving nothing to waste and offering another product to sell. Yukio is quick to acknowledge the benefits of selling directly to customers at the markets, "the rewards are in how you feel, not the economics." He continues, "Most customers are thankful for the produce we sell." As with anything in life, we have a choice in how we view any given circumstances. Yukio has learned the importance of striving to have a positive perspective. With so many uncertainties as a farmer, it's about the only thing he can do.

Visit Hamada Farms every Saturday in Orinda, Sunday in Walnut Creek, rain or shine from 8am-1pm and in Lafayette on Thursdays from 4-8pm.
Featured Vendor: ALL STAR TAMALES

Linda Quintana, tamale extraordinaire and owner of All Star Tamales, is no stranger to the food industry. She grew up watching her grandmother cook and owned a restaurant in Napa with her first husband. When she divorced, she needed a new job and knew she wanted to remain in the food industry. She knew she liked to make Tamales and acted on a dare from her new husband who didn't think she was serious. To prove him wrong, she sold her first tamales at a fruit stand in Bay Point. Relying on word of mouth, Linda was encouraged by Jessie Neu, now Executive Director of CCCFM, to sell her delicious Tamales at the Walnut Creek Farmers Market.

Apprehensive at first, Linda decided she had nothing to lose and began selling at the Walnut Creek Farmers Market in 2002 and hasn't looked back. Fast forward eight years later; All Star Tamales is going strong selling at four Bay Area Farmers' Markets. Excitedly, Linda says "Jessie Neu and Senior Walnut Creek Market Manager, Keith Farley, have been great mentors to me and have really helped me grow my business." Linda enthusiastically says, "We love selling our products at the Farmers Market because of the variety of people who love our food. We are happy to provide nutritional and delicious home-style cuisine with a taste that everyone from all backgrounds and nationalities will enjoy."

She's proud to be family owned and operated and is thankful to have family help her sell at the markets. Her daughter works for her as event coordinator and does all the marketing. Her business philosophy is "cleanliness, presentation, and customer service. Everything must be consistent and clean." Sourcing ingredients from Farmers Market and local grocery stores, her motto is "Buy Local." Tamales are time-consuming to make but the process is easier with a staff of six women, who make 2,000 tamales in a day, 3 days a week. Now that's a lot of Tamales!

The key to her success appears simple- quality tamales with fresh ingredients and catering to the tastes of her customers. Offering fourteen varieties of tamales, including five vegetarian options and one vegan, Linda is in tune with what her customers want. Red Chicken and Veggie Chile cheese may be best sellers but each week, a new creation graces the menu as a weekly special, such as a Veggie Pizza Calzone Tamale. Curious what inspires all the variation and you realize she knows how to pay attention to understand what people want "Our flavors are inspired by All; Friends, Family and Community. We also incorporate traditional flavors from all over Mexico." All Star tamales are gluten free and lard free! Next time you're at the market, you can savor every bite and know you're eating a healthy meal or a snack! Tamales make perfect re-heat and serve meals too. Yum!

Visit All Star Tamales every Sunday from 8am-1pm, rain or shine in Walnut Creek. Learn more or contact All Star www.allstartamales.com
MARKETS
Kickin off the Fiesta of Markets!



ORINDA: Saturday May 1, 9am-1pm


Cooking demonstration with Guest Chef Robert Brower

Robert Brower is an Italian-American home cook who has taught Italian cooking in the Bay Area for 20 years.

Also a culinary historian, Robert is a Contributing Author to the Oxford Encyclopedia of Food and Drink in America. He will be preparing a Fritata.




MARTINEZ: Grand opening May 2, 10am-2pm

Cooking demonstration with Guest Chef Jamie Davidson, M.S.

Healthy Cooking Instructor, Cookbook Author and Weight Management Coach HealthyTraderJoes.com.

She will be preparing a dish with shrimp and asparagus.

Stir-Fried Szechuan Shrimp and Asparagus

1 pound fresh asparagus
2 tablespoons minced scallion greens
1 teaspoon minced garlic
1 teaspoon minced ginger

Seasoning Sauce:
1/2 cup low-fat chicken broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons dry sherry
1 tablespoon Asian-style sesame oil
1 tablespoon Chinese vinegar, Japanese vinegar, or balsamic vinegar
2 teaspoons cornstarch
1-2 teaspoons hot bean paste, or to taste (or Tabasco Sauce, to taste)
1 1/2 pounds medium shrimp, deveined, raw or cooked, thawed if frozen

1. Break off the rubbery ends of asparagus and discard. Cut the asparagus on the diagonal into 1-inch pieces and set aside.
2. Combine the ingredients of the sauce and whisk until smooth.
3. Heat a nonstick wok or large skillet, add peanut oil and heat until just smoking. Add the asparagus and stir-fry for 3-4 minutes, or until just tender. Remove from pan and set aside.
4. Stir-fry the scallions, garlic and ginger for 30 seconds. Add shrimp and stir until heated, about 2 minutes.
5. Return asparagus to the pan, toss, pour in the sauce, stir well, cover, reduce heat to medium and cook for 1-2 minutes longer.
6. Serve over steamed brown or white rice.

Note:
Use 1 cup Trader Joe’s General Tsao Stir Fry Sauce in place of seasoning sauce for a super-quick dish.

Adapted from "Entertaining Light and Easy" by Laurie Burrows Grad

Guest Chef:
Jamie Davidson, M.S.

Healthy Cooking Instructor, Cookbook Author and Weight Management Coach

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LAFAYETTE: Grand opening May 6, 4-8pm

Cooking demonstration with Guest Chef Barbara Passino

Barbara Passino is the Chef/Owner of Oak Knoll Inn, Napa Valley, CA and author of Chocolate for Breakfast. She will be preparing Chocolate Tacos.

More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com.


WALNUT CREEK

FOOD STAMPS (EBT)- Use you EBT card at the market. Stop by the information booth, decide how much you want to spend, get tokens and Shop. It's that Simple.

Plenty of Free Parking in Growers Square parking garage on Sundays!


NEWS & EVENTS

No Impact Man is a documentary of a one year experiment by Colin Beavan and his family to live off the grid, purchase only locally grown food, not purchase any new items or produce any trash!

See the trailer or if you subscribe to Netflix you can watch the film instantly. Learn more about the project, his book and blog and how you can make a difference noimpactproject.org/.




What's Abundant?

Cherries:
The rains will delay the cherry season...
Cherries are a finicky crop and have a short yet much anticipated season in California. Bing cherries are the most common variety but Farmers bring a wide array, including Tulare and Rainer. Typically, harvest is a short six weeks from mid May- June.
For more information and recipes www.calcherry.com/

Farmers selling cherries: Hamada Farms, J & J Farms, Rose Lane, Barbagelata, Lone Oak, Smith.


What's in Season?

Artichokes, Asparagus, Avocados, Beets, Broccoli, Cabbage, Collards, Carrots, Citrus, Cherries, Dates, Hot- House Tomatoes, Kale, Leeks, Lemons, Lettuces, Limes, Peas, Radishes, Raspberries, Spinach, Strawberries, Swiss Chard, Walnuts.
Content written by Lauren David and
edited by Jessie Neu, Executive Director.
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Website: www.cccfm.org
© Copyright CCCFM 2009.