This is the Monthly E-Newsletter of Contra Costa Certified Farmers' Markets for Friday, August 28, 2009
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The Lettuce Leaf

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by Daniel Clayton,
chef de cuisine/owner
Nibblers Eatery & Wine Bar

Grilled Vegetable Pinchito with fresh herb mojo & peach salsa

1 lb assorted vegetables (peppers, summer squash, snap peas, broccoli, eggplant, onions, okra, etc...)
1/2 cup cherry tomatoes olive oil, as needed
1/2 cup herb mojo (see below) salt & pepper
peach salsa (see below)

To make pinchitos:
Toss vegetables with oil to coat. Grill over medium heat, turning often, until the skin is well marked, vegs are tender, and the pepper skins have blackened. Let cool, placing peppers in a paper bag. Remove pepper skin. Cut vegetables to a reasonable size, approx. 1/2 inch dice. Slice tomatoes into halves. Toss vegs with mojo, season, and skewer on long toothpicks with one tomato half on each. Return to grill for a moment to warm. Serve with peach salsa.

Fresh herb mojo:

2 bu cilantro 1/4 cup grapeseed oil
1 bu mint 2 teaspoons sherry vinegar
2 scallions 1/4 teaspoon freshly ground pepper
1 small green chili 1/4 teaspoon ground cumin

To make mojo:
Finely mince herbs, scallions & chili. Blend in a mortar with half the oil. Place in a mixing bowl, whisk in remaining oil, juice & seasonings. (also good blended into mayonnaise for a vegetable dip, or as a marinade for grilled chicken or white fish

Peach salsa:

2 firm peaches(I highly recommend Hamada's Indian Blood peaches)
1 red spring onion juice of 1 lime
1/3 bu basil 1 teaspoon unbleached sugar

To make salsa:
Peel peaches, cut to a small dice. Macerate with sugar for 10 minutes. Mince onion very finely, cut basil in chiffonade. Toss with peaches, add juice and let sit for five additional minutes. (also good with cayenne spiced prawns or as a garnish to a crab cocktail).

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Sunset Magazine


The place to shop - according to the Sunset Magazine - is Downtown at the Sunday Walnut Creek Farmers Market on N. Locust!

Voted the "Best" in Contra Costa County!

Contra Costa Certified Farmers' Markets jumps on to the social media train... on Facebook!

5-a-dayTheme of the month:
September is Eat 5-A-Day Month! Celebrate healthy living at the market, where you can find much more than your 5 servings of fruits and vegetables for each day of the week. Pick up some local honey and fresh-baked pies while you're here...after all, everyone deserves a little extra treat.
In this Issue:
New arrivals!
  • Alhambra Valley Pears have returned to all the CCCFM markets!
  • Get your Fresh, Cage Free Eggs from Great Valley Poultry... now also attending all the CCCFM markets!
  • Van Ruiten Family Winery - Walnut Creek and soon at all the markets!
  • Terra Bella Family Farm - Walnut Creek and soon in Lafayette!

In Martinez

The Martinez Italian Street Painting Festival is Sept. 26 & 27.
The Martinez Sunday Farmers Market will be moved to Estudillo St. for one day only on the 27th.


Orinda Idol returns to the Orinda Market on August 29!

Pleasant Hill
  • Parker Farms - Heirloom tomatoes
  • Annie Stovall- Plants
  • Moroccan Gourmet Food
  • Groundsel's West Garden

CCCFM partners with the Mt. Diablo YMCA by Joining "America on the Move" week in Pleasant Hill on September 20-27, 2009.
CCCFM sponsors "Swap a snack with a Farmer" at the kick off Sunday -September 20, 10-12pm

Lafayette Farmers' Market opens next week!

At the Lafayette Plaza Park (see map) on Mt. Diablo Blvd. Go to our website for more info on music and vendors.

Time for Lunch

Eat Slow Food On Labor Day

berriesThis is a powerful moment, because it means the movement for change has reached every corner of the country. On Labor Day, thousands of us in communities across America will gather for public potlucks that send a clear message to Congress: it's time to provide our children with real food at school.

  • There are now more than 250 Eat-Ins taking place on Labor Day for our National Day of Action to give kids real food at school.
  • Organizers in all 50 states have joined the effort.

The message will be as strong and loud as you make it.

Slow Food USA for more info.
by Daniel Clayton,
chef de cuisine/owner
Nibblers Eatery & Wine Bar


Summer Vegetable Matbucha

1 lb assorted peppers olive oil or grapeseed oil, as needed
(bell, gypsy, Italian sweet, pasilla) 4 cracked olives
1/2 small onion a pinch of thyme
6 cloves fresh garlic salt & pepper, to taste
2 medium heirloom tomatoes juice of 1/2 a lemon or lime yogurt cheese (see below)
tortilla chips, to serve

To make matbucha:
Toss peppers with oil to coat. Grill, turning often, until the skin has blackened. Place in a paper bag and let cool. Heat oil in a pan, slice onion thinly and add at low temperature, saute for 7-8 mins, or until soft. Crush garlic with the side of a chef's knife, add to onions and cook for 5 mins. Peel & seed peppers, cut into strips. Add additional oil to pan, increase heat and add peppers, cook for 3 mins. Mince olive meat, add to pan. Coarsely chop tomatoes, reserving their juice, and add, stirring gently. Season, and cook until the moisture level has reduced, add lemon & tomato juices. Remove from heat.
Adjust seasoning, serve with tortilla crisps & yogurt cheese.

Yogurt cheese:
2 cups natural yogurt(no pectin or starch, live cultures)
1 Tbsp extra virgin olive oil
1/2 teaspoon dried mint
6 leaves fresh mint
1/4 tsp salt

To make yogurt cheese:
Finely cut fresh mint, gently blend all ingredients together. strain through cheesecloth or a yogurt strainer until correct thickness. Drizzle with olive oil to preserve.

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