This is the E-Newsletter of Contra Costa Certified Farmers' Markets for Friday, June 3, 2011
If you have trouble viewing images in this email, add to your Address Book or click here.

The Lettuce Leaf
Contra Costa's oldest non-profit farmers market organization supporting sustainable farming and community outreach since 1982.


Banner Art

Sauteed Summer Squash w/Citrus Zest

Get the recipe

Grilled Summer Squash

Get the recipe

Stuffed Rondele Squash

Get the recipe

Gift Certificates

Give a gift
that encourages fresh, healthy habits by purchasing Contra Costa Certified Farmers' Market Gift Certificates. Certificates are available for cash purchase at all Market Information booths.

Market Fund Raising

the planet and your community in reducing, reusing and recycling.... stop by the market information booth to purchase reusable baskets and washable veggie bags.

Health and Wellness Business Sponsorship:

Health related businesses have an opportunity to promote wellness at the markets by participating through Sponsorship. For more information go to "Join Our Team".

Vote and take action to support your favorite farmers markets!

In this Issue:

Despite the weather it is the beginning of seductive summer crops... asparagus, apricots, blueberries, cherries, fava beans, nectarines, potatoes, summer squash!



Thursdays 3:30 - 7pm
For more information: Lafayette


Saturdays 9am-1pm
For more information: Orinda


Sundays 8 - 1pm
For more information: Walnut Creek

EBT is available at the Market Managers information table.

Featured Farmer: Ledesma

Many of the special occasions in June will bring out plates filled with "grill" foods.  From grilled vegetables to berry cobblers, the barbecue can be your best friend when it comes to making grad parties and parties for Dad on Father's Day a delicious success.

LedesmaIt’s just a tad early for local sweet corn but there are plenty of other tasty choices. Ledesma Family Farms from the Gustine/Hollister area is a popular stop for many market shoppers looking for fresh dug potatoes. These are basic summer dining fare served hot with barbecued meats or in a salad alongside a hamburger.

Fresh cut bunches of herbs are another specialty at the Ledesma stand. Rosemary, sage and thyme are considered the grilling herbs – place springs of each between meats and vegetables on a skewer or set on the coals to smoke. Herb seasoned potatoes and vegetables wrapped in foil packets take about half an hour on the grill. Combine cubed potatoes, onion and sweet red pepper with salt to taste and then add some of Ledesma’s other summer herbs (chives, flat leaf parsley, basil or tarragon). Place about a cup of the vegetable mix in the center of a 9 inch square of heavy duty foil, dot with butter and fold foil around vegetables to seal tightly. Grill over medium heat for 15 minutes on each side. Open carefully and serve steaming hot!

You can also find a nice selection of summer squash waiting at the Ledesma stand. All types are completely edible and exceptionally versatile in the recipe department. The slender, green zucchini and paler green English zucchini are probably the most prolific and best known of the summer squash family. Patty pan squash add some interest to the plate with their scalloped edges. Summer squash do well cooked in foil on the grill but a vegetable grill basket works great and gives the vegetables a nice char on the outside. Slice up squash, onions, peppers and mushrooms, drizzle with olive oil, sprinkle with salt and pepper and place in grill basket Place on a medium hot grill. Toss with a spatula every 4 to 5 minutes until just tender (about 10 to 15 minutes).

Ratto FarmsRatto Farms from French Camp (about 6 miles south of Stockton)  has more ideas using their fresh cauliflower on the grill. Cauliflower develops a wonderful flavor on the grill -  break into flowerettes, brush with olive oil and sprinkle with sea salt. Place on a medium hot grill, turn with a spatula every 3 to 4 minutes until lightly charred and serve al dente.

Pick up a few baskets of Ratto’s olalliberries and boysenberries to try making a scrumptious cobbler on the barbecue. Use a disposable aluminum pan or cast iron pan (and handle). Place about an inch of berries in the bottom of the pan, sprinkle with sugar and cinnamon to taste, 2 tablespoons cornstarch and 1 teaspoon lemon juice. Top with spoonfuls of your favorite biscuit recipe (or bisquick) and place on a medium hot grill (about 350 degrees) for 20 to 25 minutes – cook over indirect heat if the bottom of the pan gets too hot.

Enjoy and see you at the market!

Facebook Twitter

Feature Content Written by Barbara Kobsar
and edited by Jessie Neu, Executive Director

To sign up for CCCFM's E-Newsletter, click here!
© Copyright CCCFM 2011.