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Ratatouille Tart
The secret to cooking ratatouille is to cook it slowly until it is very thick, almost jammy. The flavor and color can be varied by using yellow or green zucchini, or green or red peppers and yellow or red tomatoes.
Ingredients:
1 ready to use pie crust
3 tablespoons chopped yellow onion
1 medium zucchini sliced or cubed
1/2 red pepper seeded and chopped
1/2 tsp sea salt
1/2 tsp Herbs de Provence
1 Tblsp extra virgin olive oil
2 cloves of garlic chopped
1 small eggplant cubed
3 large ripe tomatoes peeled and chopped
1/2 tsp freshly ground black pepper
Preheat oven to 400 degrees.
Place the prepared pie crust in a 9 to 10 inch tart pan with a removable bottom.
Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans.
Place in the oven and bake until the edges are firm, about 10 minutes.
Remove the foil and weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool.
In a heave bottomed casserole, heat the olive oil over medium high heat. When it is hot, add the onions and garlic, cook until translucent. Add the remaining vegetables and sauté, stirring often until they are soft, about 10 minutes. Add the tomatoes, salt, pepper, herbs and bring to a boil, constantly stirring. Reduce heat cover and cook until the tomatoes have dissolved and the vegetables are soft yet intact, about 20-30 minutes.
Remove the cover: and increase the heat to medium high and cook, stirring from time to time until thick and jammy about 20-30 minutes longer.
Spoon the ratatouille into the partially baked pie crust leaving as much liquid as possible behind. Fill to about ¾ full.
Reduce the oven heat to 350. Place the tart in the oven and bake until the filling has set and the pastry edges are golden, about 15 minutes.
Remove to a rack and let cool for 30 minutes before serving.
To serve, gently slide knife around the edges to release the pastry and remove the bottom and place the tart on a plate. Serve warm.
Serves 6 - 8.
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Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Dressing:
1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
Salad:
8 ounces Romano beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler
Ingredient info:
Buy pecorino fresco at cheese shops. Manchego cheese is a good substitute.
For dressing:
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
For salad:
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.
Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.
This green bean recipe is adapted from:
www.epicurious.com
FOOD STAMPS (EBT) - Bring your EBT card to the Walnut Creek information booth and market manager will swipe it for you and give you tokens to make your purchases from all our farmers.
WIC (Women, infants and Children) is also accepted at all of our markets.
Take part and join the Recycle Movement….
Bring out those colorful, reusable bags while shopping at the farmers market and slowly give a break to those white and clear plastic bags. No more crinkly noise, holes in your plastic bag from the weight of too many peaches for the delicious pie you cant wait to bake… reducing plastic bags means reducing clutter in your home and your fridge and helping out the environment. Win- win for everyone.
*CCCFM offers reusable and washable cloth EcoBags for fruit, veggies, and grains. They are available in 2 sizes at all the market information tables.
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Featured Farmer: Brookside Farms |
 While waiting to meet with Anne Tom of Brookside Farms, it is a pleasure listening to her give detailed instructions on how to cook Romano Beans, one of the many items displayed at her booth at the Lafayette Farmer's Market on Thursday evenings.
In looking around the stand, I see Hosui Asian Pears, Pineapple heirloom tomatoes, Cherokee purple tomatoes, Japanese cucumbers, Rocambole garlic and shallots, all beautifully displayed. I also learn that Brookside Farms offers Meyer lemons, snow peas, spinach, bok choy, and sugar snap peas, loquat, white peaches, nectarines, peugeots, oro blanco grapefruit and many more year round seasonal products.
Brookside Farms, located on approximately 10.5 acres of land in Brentwood, Ca. began their farming venture by growing "gow gay" also spelled gouqi (Mandrin) or gau gei (Cantonese), a leaf used in soups, or chewed on for its medicinal benefits. They began selling the leaves to the Chinese markets in San Francisco, later expanding their sales to the Oakland Chinese markets.
Anne Tom and her husband (a former engineer) raised three sons in Brentwood. The youngest, Welling Tom inherited the same passion for farming that his parents had. Anne described a time when they almost sold their property. She said they were talking with a real estate agent at their home, when 3 year old Welling came out and announced to the adults "This farm is not for sale" repeating it over and over. So, it was because of their son Welling, that they decided not to sell their land. It became evident in speaking with Welling that he puts his heart and soul into the fruit and vegetables he now grows and tends to.
A college graduate in Philosophy; Welling is not your stereotypical farmer. He speaks softly and unassuming yet with an obvious passion for the land. His desire to perfect every vegetable and fruit is obvious in the way he speaks about his crops. Quality is one of his obsessions, following the welfare of his family and the ability to produce viable crops each year.
The cost to run and maintain a small farm is often not understood by the average consumer. Overhead costs such as purchasing the seeds/seedlings, water, machinery, supplements for the soil and labor must be generated before the crops begin producing and are available to sell. The profit margin is low and only a person committed to what they are doing could endure the long hours and daily work.
I asked Welling to pick out some pineapple heirloom tomatoes for me along with one of my favorites, Hosui Asian pears. Nothing compares to fresh picked crops and I can't wait to eat the hand picked products Welling has spent his time perfecting. Next time I'm going to venture out and try the beans and garlic, which Anne assures me are the best.
When visiting the Lafayette Farmer's Market, stop by and meet Anne and Welling. Anne will share cooking tips, recipes and if you happen to be a history buff, she has a past rich in historical events that she experienced.
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Featured Vendor: Chicks & Love |
How can I describe this dynamic duo that has just joined the Orinda Farmer's Market? With a WOW!
Known as "The Chicks" these two women are innovative, energetic and excellent cooks. They specialize in making organic flatbread with an assortment of toppings and seasonal strawberry shortcake to die for.
After meeting with them, I had a chance to go onto their web site. They told me everything I needed to know would be there. For lack of better words, they are right but meeting them gives a clear understanding of why they have so many friends following them on their blogs. Their positive energy is contagious! Several blog followers came to their debut at the Orinda market. Some from as far away as Marin!
With a gracious presence and desire to share the wealth, these Chicks are an excellent addition to the Orinda Market. I can only encourage you to stop by and sample their food, learn about their organic garden and pet chickens. You won't leave the booth without wanting more. And watch out, the strawberry shortcake is a true winner for any occasion. I highly recommend that you find their tent early, as their food has sold out before the market has ended.
If interested, you can order the strawberry shortcake (1 dozen or more) by 4pm on Thursday; it will be ready for pick-up Saturday morning between 9-1 at the Orinda Farmer's Market. Just email The Chicks at: chicksandlove@gmail.com or learn more about The Chicks by visiting their website at: www.chicksandlove.com. You can find reviews on YELP, follow them on Facebook or add to their blog.
Mark my words, these two Chicks are going places!
Fun at Orinda Farmers' Market blog
"Wow! We had a very successful debut at the Orinda Farmers' Market! Thank you to our friends who came by!
Everyone here at the Orinda FM were especially friendly to us! Both the management & the vendors were refreshingly positive and supportive! It felt like we were part of the family!" |
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Fall is crunch time!
We're saying goodbye to our summer and stone fruits, so come  down and get the last of those sweet, juicy nectarines, peaches and plums. But don't despair because the grapes and apples are crispy, crunchy and deliciously sweet. Rainbow Orchards are ready with their sweet mountain grown apples and fresh pressed cider. It's feeling like fall! Are you a football fan? Shop the Markets early for healthy snacks for school and the new sports season. Parking is easiest if you shop early.
Walnut Creek Farmers' Market
Feed the Hungry
F-150 Food Revolution - Ford is partnering with CCCFM at the Sunday, Walnut Creek Farmers' Market with the mission to feed 150 needy families.
Tice Valley Farmers Market Recipe Contest winner:
Recipe Contest Winner: Ratatouille Tart by Lisa Cohen
The Bookmobile also known as the Lafayette Bookstore is open at the Tice Valley and Lafayette Markets.
What's in Season:
Artichokes, Avocados, Asian greens, Beets, Bell peppers, Blueberries, Broccoli, Cabbage, Carrots, Corn, Cucumbers, Eggplants, Grapes, Green Beans, Kale, Leeks, Lettuces, Onions, Peppers,Raspberries, Spinach, Summer squash, Squash blossoms, Strawberries, Swiss Chard, Nectarines, Pears, Peaches, Plums, Potatoes, Tomatoes
Herbs: Basil, Cilantro, Dill, Mint, Parsley |
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LAFAYETTE: Thursdays 4-8pm
Featuring:
 Alhambra Valley Pears
Brookside Farm Asian pears, heirloom tomatoes, Italian flat green beans
J & J Farm- stone fruits, tomatoes,
East West Gourmet-Delicious Bolani and sauces
Groundsels West Garden- Padron peppers, spinach and pumpkins
ORINDA: Saturdays 9am-1pm
Featuring:
Alhambra Valley Pears-Fresh local pears
Groundsel West Garden- Unique peppers and pumpkins
Chicks & Love – Delicious flat breads topped with market produce
Crepes a Moi- Mouth watering French Crepes
Smith Farms - Field grown heirloom tomatoes
MARTINEZ: Sundays 10am-2pm
Featuring:
Alhambra Valley Pears-Fresh local pears
Groundsel West Garden- Unique peppers and pumpkins
Rose Lane- heirloom tomatoes and roses
Featuring Crepes a Moi- Mouth watering French Crepes
Tio Santos Tamales
WALNUT CREEK: Sundays 8am-1pm
Featuring the largest selection of the freshest fruits and vegetables in the central county!
Feed the Hungry
F-150 Food Revolution- Ford partners with CCCFM at the Sunday, Walnut Creek Farmers' Market in a mission to feed 150 families in need in Nor Cal. A Ford F-150 will be at the Market this month and encourage people to purchase extra produce and goods to put in the back of a Ford F-150.
At the end of the day, the food donations will be taken and delivered to a local Food Bank on behalf of the local Ford Dealer and Walnut Creek Farmers Market.
Pictures of individuals making dontations will be taken and uploaded to Facebook, where they will tag themselves for a chance to win $500 to a Food Bank of their choice in Northern California
 TICE VALLEY: Fridays 9am-1pm to October 29, 201
Located at the JCC (Jewish Community Center) parking lot every Friday from 9am-1pm. Nine weeks left for the 12 week pilot market in Walnut Creek.
Featuring:
Hamada Farms
Lone Oak Ranch
Martha Casiano's - Burritos are the best we ever tasted!
Dolcetti – Delicious gluten free cookies
Crepes a Moi
From Sea to You
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Feature Content Written by Dana Giller Gilbert
Enews Edited by Jessie Neu, Executive Director
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