Piccolini Penne Pasta with Pistachio Pesto and Spring Asparagus
by Chef Susie Iventosch
When it comes to asparagus, I really enjoy the pencil-thin stalks that seem to shout out “spring is here at long last” as they appear in the markets. They barely need any cooking at all, and are quite delicious when still crunchy. In fact, when steaming them, I usually just bring the water to a boil and quickly turn it off, leaving the asparagus to steam off the heat because they can so easily be overcooked.
This recipe calls for little tiny bites of the raw asparagus, cut into 1/8-inch slices, and tossed into the cooked (and drained) pasta just to take the chill off, before adding the rest of the ingredients. It is such a fresh-tasting recipe with raw asparagus and basil, and yet, with the minced pistachios and fresh grated Parmesan, it is hearty enough to serve as the main course.
If you find you don’t have time to shell the pistachios, try pine nuts, or walnuts. Or better yet, go pick up a bag of already shelled pistachios at Trader Joe’s! Pesto is super-easy to make, and is so good when made fresh to go along with this dish. Enjoy!
INFO BOX
Trader Joe’s
3649 Mt Diablo Blvd
Lafayette, CA 94549
(925) 299-9344
RECIPE
INGREDIENTS
1 pound piccolini penne pasta
1 bunch fresh basil leaves, stems removed
1/2 cup shelled pistachios
1 clove garlic, minced
4-5 ounces Parmesan cheese (split-half grated for garnish and half cut into small pieces for pesto)
2 tablespoon extra-virgin olive oil
1/4 pound skinny spring asparagus, thinly sliced
DIRECTIONS
Place shelled pistachios in a food processor and process until finely chopped. Add garlic, basil and the Parmesan cut into small pieces and process again. Finally, add olive oil and pulse just until integrated. Set aside.
Cut asparagus into very thin (1/8-inch) slices. Set aside.
Cook pasta to al dente in large pot. Strain out water and return pasta to warm cooking pot. Add sliced asparagus and stir well. Cover for just about two minutes, to slightly warm asparagus. Then mix in all but 1/4 cup of the pesto and serve at once. Pass extra Parmesan at the table. Serve with toasted French bread, topped with extra pesto and tomato slices.
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Strawberry Glaze Pie
This pie is made with fresh whole or sliced, uncooked strawberries in the pie and cooked crushed berries in the glaze.
INGREDIENTS
1 Recipe Emily Stewart’s Pie Crust, baked and cooled
4 cups fresh strawberries, rinsed with leaves and stems removed (sliced or whole)
1 recipe strawberry glaze (see recipe below)
1 cup heavy cream, whipped and flavored with 1 teaspoon vanilla and 2 tablespoons powdered sugar
Emily Stewart’s Pie Crust
2 cups flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable oil
3 tablespoons milk
Sift dries into medium-sized mixing bowl. Mix milk and oil together with fork and add to dries, mixing well. Pat this mixture into a 9-inch pie pan to form crust. Bake in 350-degree oven for 15 minutes, or until golden brown. Cool.
Strawberry Glaze
2 cups fresh strawberries, greens removed
1 cup water
3 tablespoons cornstarch
3/4 cup sugar
red food coloring, optional
Bring strawberries and water to boil in medium sized pot. Cook for about two minutes, stirring with spoon to mash the berries. Remove from heat and sieve through strainer. Return mixture to same pot. Mix sugar and cornstarch together in separate bowl, and stir into berries. Bring to boil, stirring constantly, until mixture is thickened and will coat the back of a spoon. Can add a few drops of red food coloring, to enhance color. Remove from heat and cool to room temperature.
Pie Assembly
Wash and remove stems from about 4 cups of fresh, ripe strawberries. Place half of the berries, whole or sliced – your preference, either way is pretty – in bottom of cooled crust. Pour 1/2 of the glaze over this layer of berries. Make a second layer with remaining berries and pour remaining glaze over this layer. Chill. Serve with a dollop of whipped cream. This pie should be eaten the same day, since the glaze can make the crust soggy if left overnight.
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Help the planet and your community in reducing, reusing and recycling.... stop by the market information booth to purchase reusable baskets and washable veggie bags.
 Redeem the Contra Costa Certified Farmers Market coupon in the 2011 issue of the “East Bay Chinook Book” previously called the “Eco Metro Guide” at our markets! Redeem them at the Information booth!
EcoMetro.com/
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Kickin' off a Fiesta of Markets!
 Pick up a free book marker at the information booth.
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LAFAYETTE:
Thursdays 3:30-7pm
Open Rain or Shine
Celebrating Cinco De Mayo tonight May 5th at Lafayette Plaza Park!
Music by El Desayuno
 Cooking Demonstration with Guest Chef, feature writer and cook book author Susie Iventosch.
Come downtown every Thursday to support California farmers and local merchants on Village Night!
Make us your habit...join us weekly! Remember free movies on the 3rd Thursday in May, June, July and August... plan on a dinner and movie on the lawn!
ORINDA:
Saturdays 9am-1pm
Open Rain or Shine
Mothers Day is just around the corner, don't forget that Rose Lane and Ana Ruvalcaba have all the roses you'll need to show your homegrown affection for your dear mom.
WALNUT CREEK:
Sundays 8am-1pm
Open Rain or Shine
Walnut Creek is switching to summer hours and is now open an hour earlier at 8:00 am and closes at 1:00 pm.
Besides artichokes, asparagus and strawberries, look for first of the season cherries, sweet, tender spring spinach, arugula and lettuces, hot house tomatoes, broccoli and cauliflower, mushrooms, honey, beef, lemon curd, jams, baked goods, ethnic delights and all your favorite growers and vendors. There is nothing like outdoor local shopping and seasonal eating!
EBT is available at the Market Managers' information table.
For more information:
Lafayette
Orinda
Walnut Creek
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Featured Farmer: Ruvalcaba Nursery |
When today’s celebrations for Cinco de Mayo start to fade it’s time to think about Mother’s Day this Sunday. Three things stand out as ways to help celebrate Mom. First is the phone call or hug (or both) and then its fresh flowers and strawberries from the farmers’ markets.
Look for Ruvalcaba Nursery at the Lafayette, Orinda and Walnut Creek markets-you can’t miss their stand filled with beautiful fresh cut flowers. Bouquets of lilies, calendula and daisies mixed with sprigs of green are ready to go or Ana Ruvalcaba is happy to let you choose individual flowers to create a custom made arrangement.
The Ruvalcabas have been growing and selling flowers for over 30 years. It’s a year round operation that produces almost 250 different varieties of flowers over the seasons. The greenhouses and outdoor plots provide the growing mediums for their annuals and perennials, and it’s always a pleasant surprise when you stop by their market stand to see what’s new.
Many customers order flowers ahead for special occasions such as weddings, graduations, birthdays and quincenerias. For more information visit them at the farmers’ market or e-mail Ana at ruvalcabaana@yahoo.com 
Every year we see market customers return in sync with the arrival of strawberries. It’s no coincidence - it’s been a few months since we’ve enjoyed really red, lush strawberries straight from the fields.
We live in strawberry country with just over 37,000 acres producing strawberries from February to October. Growers from different regions in California harvest several varieties of strawberries. Camarosa and Seascape strawberries thrive in the southern regions and Chandlers, Albion and Diamante varieties enjoy the climates are little further north, but they’re all worth a try. Several stands at the market offer strawberries so be sure to ask if you’d like more information on a particular variety. (Look for Medina, J & J, Ortiz, and Mehl Berry farms selling strawberries by the basket and by the flat.)
If you need to store the berries for a few days place the unwashed berries in a single layer between paper towels. Place in a moisture proof container and refrigerate. Wash just before serving.
Strawberries are delicious served at any meal. If you’re making Mom breakfast be sure to include a few on top of the waffles, stirred into some yogurt, or alongside a muffin or Eggs Benedict. They make a colorful and tasty addition to a spinach salad and Strawberry Shortcake is always a hit for dessert.
Enjoy and see you at the markets!
The Safe Strawberry Campaign |
 The Safe Strawberry campaign was launched by Californians for Pesticide Reform, Pesticide Watch Education Fund, Pesticide Action Network North America and the Center for Environmental Health.
Visit the Safe Strawberry campaign for more information.
 Climate change... is California agriculture ready for it?
The California Climate & Agriculture Network (CalCAN) recently released a report that seeks to answer questions. Ready...Or Not? An Assessment of California Agriculture's Readiness for Climate Change examines the state and federal resources available to help the state's farmers and ranchers mitigate and adapt to a rapidly changing climate.
Download the full report here.
Vote for Your Favorite Farmers Market |
American Farmland Trust is once again opening the market manager registration for the 2011 America’s Favorite Farmers Markets Contest™, a nationwide contest that gives farmers market customers the chance to vote for their favorite markets and show support for their local food communities.
Farmers Markets by the Numbers
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In 2010, the USDA reported more than 6,000 active farmers markets throughout the country – a 16 percent increase from the previous year! In Farmers Markets by the Numbers, the facts are listed on how farmers markets are helping consumers connect with farmers and ranchers and strengthen the local economy.
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Feature Content Written by Barbara Kobsar
and edited by Jessie Neu, Executive Director
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