From Chef Lesley Stiles:
6 Corn Fritters
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
3/4 cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped
basil
Mix flour, powder and salt in a bowl. Make a well in the center
and put eggs, oil and milk in center. Whisk together and add corn
and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden
on each side.
Serve with Sweet and Sour Tomatoes.
Sweet and Sour Tomatoes
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
1/4 cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 1/2 teaspoon spice mixture (recipe follows)
or 1 teaspoon ground cinnamon and 1 teaspoon
ground cumin
Put tomatoes, green onions and cilantro in a bowl and set aside.
Heat olive oil in a sauce pan. Add spice mixture
and heat until bubbly, about 2 minutes.
Slowly add honey and rice vinegar. Cook for
3 more minutes or until a little thick and gooey.
Pour mixture over tomatoes, cilantro and green
onions. Season with salt and let sit for about 5 minutes before
using.
Spice Mixture
1/2 teaspoon cardamom pods
2 teaspoons fenugreek
1/2 teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed
Place all spices in a dry, non stick sautee pan.
Turn temperature to medium high heat and toast
the spices until the seeds begin to pop and the pan is lightly
smoking. This should be extremely fragrant at this point. Do not
burn the spices. Remove from heat and let cool. Grind all together
in a coffee grinder. Store in a tightly covered jar in a dark
place.
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From the Director, Jessie
Neu:
Welcome to our New Vendors:
Parker Farms
M & J Kettle Corn
Coastside Farms
The Carrot Bookmarks are here just in time for School!
A couple of us attended the "Delta Diablo Slow Food" film screening event at Los Medanos College last week and we all agreed that these films need to to be seen by everyone who shops our markets. These films should be brought to our community...
It was an enlightening experience!
Ripe for Change by Jed Riffe Films;
Harvest Young by Scott Hardie;
Eat at Bill's by Lisa Brenneis.
Have you heard about the controversy surrounding the "American Heritage
Nut"?
California organic almond producers are questioning a new law that will
go into effect this month (September). This new rule is due to two outbreaks
of salmonella bacteria poison which was traced to raw almonds in 2001 and 2004.
The almonds were believed to have been contaminated at a processing plant. The
mandated pasteurization plan has been in the works for more than three years
through a recommendation from the California Almond Board to the Department
of Agriculture. The Board is in support of mandatory
pasteurization through sterilization.
California grows the nation's almond crop. The central valley will produce 3.1
billion pounds of almonds this year, half of the almond crop is exported and
those almonds are exempt from the ruling. The California Board has suggested
the pasteurization method to justify their effort to protect the American public.
The deadline for compliance is at hand, so the simplest and most effective way
to meet the demand and maintain a supply without interruption is with the use
of a fumigant. Other methods include oil roasting and blanching. The most common
method in which the almonds and other nuts are pasteurized is with the fumigant
called propylene oxide. This chemical compound has been approved for use by the
FDA for sterilization since 1958. This chemical, however, has also been listed
by the EPA as a probable human carcinogen... It is important to note that
the larger organic almond producers prefer pasteurization by steam heating, but
they still question the rule...
Is
this action really necessary? The only groups that are exempt from this ruling
and are approved to sell raw, unpasteurized almonds to consumers are those farms
that have a roadside stand and sell at farmers' markets. So...
here is another reason to keep shopping the farmers' markets... for the freshest,
untampered with, clean food.
www.andersonalmonds.com, www.livingtreecommunity.com and www.cornucopia.org.
Hundreds of workers to travel to Sacramento Wednesday.
On September 5, the Wednesday following Labor Day, close to 1,000 farm workers from throughout California want to go to Sacramento. They want the chance to tell the governor and their elected officials to support SB180, the "Fair
Treatment for Farm Workers Act" (D-Migden). The bill is currently sitting on the governor's desk.
You can help! www.ufw.org
New York Localvores
Here is a link to a wonderful article
in the New Yorker about the "Localvores" and the chicken committee of the "City Chicken Project", who meet at the "Garden of Happiness", in the Crotona neighborhood of the Bronx. It is an inspiration. Share it with everyone!
The 2007 Farm Bill.
Mr. Keith found a great Farm Bill video.
It definitely tells it best.
Check it out, it's a hoot!
Jessie Neu can be reached at gm@cccfm.org |
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In this Issue: |
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Next issue of The Lettuce Leaf Newsletter will be on September 21.
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Martinez:
Music 9/9: Bill Lombardo
Music 9/16: Jim Caroompas
Cooking Demo: Lesley Stiles will be cooking
Sunday this week 9/9.
Manager: Joey McNaughton.
E-mail: mmarket@cccfm.org
From Joey McNaughton, Manager:
The Veggie and Fruity Hero duo, Eggplantman and
Pear Boy, discuss the latest
at the market:
"Holy Smoked Salmon, Eggplantman!"
"What is it Pear Boy?"
"Is it true, there's fresh fish at the market?"
"Righty-O, Coastside Farms and Specialties is
here to reel in the last two months of the market with a big catch! Oh no!"
As the Veggie and Fruity Hero friends talk they're suddenly grabbed by an
ominous giant and stuffed in a Green Bag. Once inside they find themselves
in the company of Garlic Girl and a large, hard-skinned stranger.
"Who's this?" they ask.
"This is our new Fruity Friend Apple Ciderman from Rainbow
Orchards' first
pick of apples!"
"Welcome to the market Friend, or should I say Happy Trails," Eggplantman
says this as the four are swung back and forth in the Green Bag out of the
market.
"Now we need to put our Veggie and Fruity Powers together
to get out of this dang bag before we get eaten!"
Stay tuned next time to find out the fate of our Veggie and Fruity Hero
Friends!
For
more info |
Orinda:
Music 9/8: Jose Reynolds
Music 9/15: T.B.A.
Manager: Janice Faust.
E-mail: omarket@cccfm.org
From Jan Faust, Manager:
Summer may be over, but things are still going strong at the Orinda Farmers' Market. Last week, amid much fanfare, we welcomed MJ
Kettlecorn to our weekly line up. Many of you have been requesting this tasty treat, so spread the word to your friends and neighbors that it is freshly popped and waiting for them at the Market. We are working on a few other prospective vendors, so be sure to come to the Market each week to see what's new.
Smith Farm is back in the Market with a great selection of local field tomatoes. I tried a new heirloom variety (new to me) this week called Firecracker. It has an elongated shape like a Roma with unusual yellow and orange streaks. It has a nice strong tomato flavor that I love. It's fun to try something new and shopping at the Farmers' Market makes it easy.
This Saturday is the 3rd Annual Orinda Classic
Car Show at Orinda
Motors. Enjoy vintage and modern exotic cars, food and
music. The Show will be from 10:00am until 2:00pm. Donate
$25.00 and ride in one of these great cars during the parade
at 2:00. This fun event benefits the Seniors
Around Town Transportation Program. Plan to make a day of it in downtown
Orinda. I'll see you at the Market.
For
more info |
Pleasant
Hill:
Music 9/8: Fred McCarty
Music 9/15: Bill Lombardo
Manager: Karen Stiles.
E-mail: pmarket@cccfm.org
From Karen Stiles, Manager:
Wow! The weather is a bit warmer this week. Still, nothing
comes close to last years scorcher and I'm grateful for that.
Too hot to cook inside (or out) but I have been using my
market produce for some tasty salads. Our new addition Parker
Farms brings more heirloom tomato selection for those salads
to Pleasant Hill! Market
Chef Lesley Stiles has some
good recipes at the manager booth, stop by and pick one up
if you are running out of ideas. Last week she made corn
fritters with sweet and spicy tomato sauce and I think all
that tried it were happy. Fruit salsa and fruit salad are
some more options for eating (at home) during our heat spell.
Nibblers
Restaurant located on Oak Park Blvd. has an excellent
selection of tasty dishes with most of the produce bought
right here at the market. I highly recommend this restaurant.
I know it has been hot but I feel Autumn coming up and with
it some nice winter squash. See you Saturday!
For more info |
Walnut Creek:
Music 9/9: Capricious Accordion
Music 9/16: Lacy Baker - jazz
Manager: Keith Farley.
E-mail: wmarket@cccfm.org
From Keith Farley, Manager:
 Some of you may have noticed Bakesale
Betty has not been at the market lately, OK, everyone has noticed that she has been absent! Here is the news. Betty has decided to take a leave from the market until after her little bundle of joy has arrived, mid November. There is so much to do and after the flurry of high-level publicity from the media, print and TV, the bakery has been overwhelmed. I spoke to Alison recently and she and Michael truly agonized over the decision but in the end, the only thing to do was to take some time off from the market. She also said that after the first of the year they would look at returning to the market. I sure hope so. Rest assured that all is well with Betty and company and the bakery remains open as usual so if you need that chicken sandwich or scone fix, drive 15 minutes and find 51st
and Telegraph and a blue haired cherub will greet you with an infectious smile and something sweet to eat.
The Green Bags are selling fast and it is great to see the number of them at the markets week after week. Many have asked what exactly they are made of and the answer is "non-spun polypropylene", what this means is that it's strong, reusable, and 100% recyclable. If and when it wears out just drop it in your plastic recycling and get a new one. Although, I have been using these bags for a while now and have yet to wear one out. Come by, pick up a few, and keep them in the car so you have them when you arrive at the market. They are available at the market table and all sales fund the farmers' market programs.
This late heat wave is really sparking the crops for their best and sweetest run this year! I didn't think things could get any better, but the fruit I had last Sunday was out of this world and the tomatoes... oh my!
No news on the relocation. Everything is proceeding along smoothly and the move date is still in the December-January timeframe.
For
more info.
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FROM
OUR MARKETS by
Chef Leslie Stiles |
 It is still all about tomatoes, corn,
melons, stone fruits and basil at your farmers' market. All this heat is pushing
us hard to get the ripening tomatoes picked NOW in the burgeoning
Troy Spencer Memorial Garden. I imagine the farmers' are feeling
the same way on a much larger scale. We are
going to be seeing some pretty full tables
for the next few weeks. Lucky for us we will have big choices of all
this local bounty of fruits and vegetables. Be sure to get plenty
of local corn to cut off the cob and get into the freezer to enjoy
in the winter months knowing it is from Brentwood and very fresh thereby
eliminating some bizarre frozen variety from who knows where.
Living through this heat wave it is pretty
difficult to imagine that we are nearing our fall/summer crossover
season but there is definitely a palpable change in the air touching
my skin as well as the sky my eyes fall upon in the evening.
Butternut squash and other hard winter squashes
are starting to make an appearance on the bulging tables at the
market. I love this time for the ability to be able to prepare a
warm butternut squash salad next to an incredibly luscious heirloom
Caprese.
Fig fantasy is in full swing. Everywhere
I look I see sensuous soft brown globes hanging from trees
begging to be gently twisted off and languidly savored
with eyes closed and taste buds running wild.
After the initial warm fig eaten off the tree rush, try stuffing
w/ gorgonzola or chevre and heating just until the cheese thinks
it is melting on a hot grill and drizzle a tiny bit of thick
balsamic. Oh yeah. Food like this can definitely intensify the
desire for the inward gazing flower.
As promised, find the Corn Fritter recipe on
the side bar and have a fantastic rest of the summer supporting
your local farmer and going fig crazy. Get out there and enjoy the
trails we are beyond fortunate to be the stewards of.
Lesley Stiles is a graduate of the California Culinary Academy
and the Community Relations person for Contra Costa Certified Farmers' Markets.
Lesley
Stiles can be reached at chef@cccfm.org or
on the market hotline 925 431-8361.
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WHAT'S BEEN, WHAT'S IN, WHAT'S OUT by
Barbara Kobsar |
September has always been a momentous
month for kids beginning a new school year, and for parents helping
them choose the right "stuff". Healthy
eating must be part of the plan and choosing a variety of fruits and vegetables gives them the foundation for a healthy diet.
September is 5 to 9 A Day Month. You may have heard of the 5-A-Day
for Better Health Program that's been around for the past 15 years... a great program but now there's more! Research shows that increasing our consumption of fruits and vegetables to five to nine servings a day promotes good health and reduces the risk of many cancers, high blood pressure, heart disease, diabetes, stroke and other chronic diseases.
And how many of us need to increase our consumption of fruits and vegetables? - probably almost all of us. One serving of fruits or vegetables is about the size of the palm of your hand. A large salad for example may actually add up to 2 to 3 servings of the 5 to 9 we need a day.
Here are a few other examples of single servings of fruits and vegetables.
-
A medium sized piece of fruit such as an orange or apple
- 3/4 cup (6 ounces) of 100% fruit or vegetable juice
- One cup raw salad greens
- 1/2 cup raw or cut up fruit and vegetables
- 1/2 cup cooked vegetables
- 1/4 cup dried fruit
September is also Better Breakfast Month. It's a proven fact that breakfast is an important meal to kick off the day. Here are a few quick and easy breakfast ideas using fresh farmers' market produce:
- Sliced strawberries from Medina Farms with skim or 2% milk
- Oatmeal, Tapley Farm orange and 2% milk
- Pancakes topped with Lone Oak Ranch peaches and skim or 2% milk
- Bagel with peanut butter, Alhambra Valley Farm pear and milk
- Granola bar, Devoto Farm apple and yogurt
- Yogurt layered with Ortiz Farm raspberries and cereal
Elephant Heart plums are one of my favorites and I'll be looking for my supply at McKeown
Farms. Jim McKeown is winding up his popular Prune
Plum harvest, but the red-fleshed, rich flavored Elephant
Heart plums are scheduled for picking this week.
Pears are definitely in... creamy smooth, juicy and delicious. The Bartlett pears
from Alhambra Valley Farms are dry farmed giving them the intense
flavor that never seems to disappoint me. During the next few weeks French Butter
Pears will take their place at the stand -don't miss out on your chance to try
a few. For those of you who have been waiting for my Pear Preserve season to
begin - it's
here! Stop by for a chat and a sample.
Enjoy and see you at the market!
Barbara Kobsar can be reached at cotkitchen@aol.com or
call (925) 933-2552. |
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