This is the E-Newsletter of Contra Costa Certified Farmers' Markets for Friday, August 2, 2013
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Contra Costa's oldest non-profit farmers market organization supporting sustainable farming and community outreach since 1982.

Banner Art
National Farmers Market Week kicks off this Sunday, August 4 and runs through Saturday, August 10. Join us at your local market!

Recipe Links:
Check out Simply Recipes, Epicurious, and California Bountiful

Credit cards are accepted for fund raising items at the Market Manager Information booth.

Many of our vendors now accept credit cards for your purchases….just ask them!

We accept EBT & WIC

Cal Fresh

CCCFM is the proud sponsor of the Contra Costa Food Bank.

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 in 2013

Health related businesses have an opportunity to promote wellness and their local business at CCCFM markets by participating through Sponsorship.
Call (925) 431-8361 for more information or email

Thanks to our Sponsors!


Melon Madness!

CCCFM's website.


Music Calendar


Music Calendar

* New Vendor at CHS “What A Dog” All American, California grown baked potatoes and hot dogs!


Music Calendar


Music Calendar


Locust @ Cole
Locust @ Lacassie

Melon Mania!

Melon mania is upon us. There’s nothing like sinking your teeth into a slice of cold, juicy melon, fresh from one of several farm stands at our markets. You’ll find everything from the seedless small round watermelon and beautiful orange flesh Honeydew to a dozen heirloom varieties in between.

Familiarizing yourself with the many varieties of melons gives you the best chance of going home happy. Melons are divided into two broad categories- muskmelons and watermelons.

Muskmelons are a diverse group divided into 2 major types – those with netted skin (like cantaloupe and Persian) and those with smooth skin (like Honeydew, Crenshaw and Juan Canari). Skin color ranges from creamy to jade green to the green and gold stripes of the Santa Claus melon; flesh colors from soft peach, golden, orange and lime green. Some favorites now making their appearance are Ambrosia, Charentais and French Afternoon. All muskmelons contain seeds in the fibrous center hollow and the flesh is seed free.

Watermelons are the other major type of melon with the red variety still stealing the scene. Orange, yellow flesh and seedless varieties are now more readily available but still lack the firm texture of the muskmelon family.

Did you ever wonder where the seeds come from to grow all those seedless watermelons? Actually the seedless watermelon isn’t really seedless – it’s just that the seeds are so underdeveloped when the melon is picked that they’re barely noticeable. Some smart scientist developed the melon by selecting watermelon strains in which the seeds mature much later than the flesh. So, when the flesh is ripe for eating, the seeds still have a long way to go. When grown in areas with very long, hot growing season, the seeds will finally mature, but by that time the flesh has deteriorated and is no longer edible.

Melons are like gift boxes that can hide a treasure or a disappointment. The only full proof way of finding a deep colored densed-flesh watermelon is to buy it already cut….but there are signs to look for when buying them whole. The hard skin changes from its shiny state to a dull finish and the patch that develops during growing (where the melon is in contact with the ground) should turn from tan to a richer yellow color. If you prefer to judge a watermelon by sound, slap it on the bottom section and it should respond with a dull thump.

Tell tale signs of ripeness to look for when choosing a netted muskmelon (like cantaloupe) are a tan or gold color skin under prominent netting and a slight give to pressure at the blossom end. Ripe, smooth skinned muskmelons (like honeydew) are velvety and slightly sticky to the touch.

Enjoy and see you at the market!

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Feature by Barbara Kobsar
content & layout by Jessie Neu ED

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