Sauteed Turnip & Persimmon with Red Onion, Cranberries and Lemon Thyme
Serves 4
Ingredients:
1 raw turnip
1-2 small, firm Fuyu persimmons
1/2 - 1 small red onion
1-2 TBS finely chopped dried cranberries
1-2 TBS olive oil
1 tsp of fresh lemon thyme
kosher or sea salt
Instructions:
Peel turnip and persimmon and cut into thin matchsticks.
Cut onion in half and slice thinly.
Strip small leaves from the lemon thyme and leave whole, or rough chop.
Add olive oil to pan over medium heat.
Cook onion until soft, about 5 minutes.
Then add turnip and cook about 3-5 minutes.
Add persimmon and dried cranberries, cook about 1-2 minutes more.
Add fresh thyme and salt to taste.
Serve warm as a side dish with meat.
Options:
Add chopped, toasted pumpkin seed meats or chopped toasted pecans to add protein.
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Apple, Walnut Citrus Salad
Autumn is a great time to select full flavor, crisp, sweet greens thriving in the cooler weather. Good in any combination anytime, but especially when apples and walnut are in season and abundant at the farmers' markets!
Ingredients:
1/2 head of romaine lettuce, washed and torn
1/2 head of red leaf lettuce, washed and torn
2 cups of arugula, cleaned (optional)
1 apple of choice, thinly sliced
1/2 cup fresh toasted walnuts, chopped
1/2 cup crumbled blue cheese
2 tablespoons lemon oil
2 tablespoons seasoned rice vinegar
Salt and pepper to taste
Instructions:
Mix greens together in a salad bowl.
Toss in apples, walnuts and blue cheese. Sprinkle on oil and vinegar, salt and pepper and toss.
Garnish with dried cranberries or raisins.
Serves 4 to 6.
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Redeem the Contra Costa Certified Farmers Market coupon in the 2010 issue of the East Bay Eco Metro Guide at our markets!
EcoMetro.com/
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 As we bid farewell to summer, with all of its flavorful, colorful fruits and vegetables, we can look forward to dishes made from their heartier friends. 'Tis the season for the rich, subtle flavors of root vegetables, beets, brussel sprouts, cabbage, kale, and winter squash, and you can find them all at your local farmers' market.
Even with these shorter days farmers still deliver an impressive array of edibles. Dark greens and russet reds sit next to bright oranges and yellows in their stalls. The creative chef will find that these beauties mix well in the kitchen: hearty soups, vitamin-rich salads, and warm desserts based on these earthy foods are nourishment for strong, healthy bodies.
Treat guests and friends with delectable, edible tokens of appreciation by showing off your creative culinary talents. Let them know your fresh ingredients came from the farmers market it's a good way to honor them and the people who grew them!
Pleasant Hill Farmers' Market
Nuts about Nutrition- Put the wow back in school lunches!
California Grapes - The "De-vine fruit"
California Citrus- Sweet oranges, grapefruits, mandarins and tangerines
Neufield Farm brings this years crop of delicious dried fruits and nuts for nutritious snacks and holiday gifts!
- New crop apples and Asian pears from Lone Oak Ranches
- Fresh almonds, walnuts, persimmons, pomegranates and grapes from J & J Farms
- Strawberries are delicious and available.....till the rain falls
- Beautiful vegetables from Barbagelata Farms, JM Ibarra, and C & M Asian specialties!
Returning to the markets in November:
- Incredible Kettle Corn is back!
- Knife sharpening- November 7
- Il Pastaio-Pasta
- Rose Lane Farm
- Martinez Arts Association
EBT is available at the market information booth.
Closing Day is November 14 - Thanks for a great season!
Orinda Farmers market
Cooking Demo with Laura Cusack- November 7
 Fall produce-inspired recipes:
Sauteed Turnip & Persimmon with Red Onion, Cranberries and Lemon Thyme.
FREE INTRODUCTORY TAI CHI CLASS at the Orinda Farmers Market!
SATURDAY, NOVEMBER 14th, 9am to 11am.
Get "Qi", Get Hungry, Get Healthy!!!
Tai Chi produces positive energy in the mind,
body and spirit. Master Marilyn Cooper (www.littleriverwest.com) has been teaching
and practicing kung fu and tai chi for 45 years.
She will introduce all levels to tai chi basics in this
fun, feel-good ongoing group class. Meet us at 9am
at the entrance to the Orinda Farmers Market to learn
warm-ups, stretches, and basic tai chi movements.
Watch the new Orinda YouTube video.
Closing Day is November 21 - Stock up for Thanksgiving!
It's been a great season! Thank you.
Martinez Sunday Farmers' Market
- Closed for the season.
Thanks to all our loyal shoppers come see us at our sister markets!
Walnut Creek Sunday Farmers' Market
- The epicenter of the local food movement...where choices are plentiful & parking is easy!
Open All Year rain or shine.
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Neufield Farm -Healthy delicious snacks of dried fruits and nuts for the holidays!
- Wine from Van Ruiten Winery
- Local Artists and Crafters return to the market with hand made holiday gift ideas-including- soap, candles, jewelry, pottery and glass art.
- Fun for the whole family & kids activities! - Face painting & Balloon twisting
EBT is available weekly at the market information booth.
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Hearty Harvest Vegetable Stew
 1 red onion chopped or 1/2 bunch baby onions, sliced up the greens
4 cloves garlic, chopped
2 carrots, split and chopped
2 zucchini, sliced
2 large Yukon gold potato, cubed
1/2 butternut squash, cubed
1 large eggplant, peeled and cubed
1 red pepper, chopped
1 head of Chinese broccoli, sliced
1 bunch rainbow Swiss chard, sliced
1 ½ c tomato sauce
1 ½ c vegetable stock
2 tablespoons olive oil
1/2 c mixed herbs such as parsley, basil, oregano, thyme, mint - chopped fresh
Salt and pepper
4 cups cooked couscous or 2 cups cooked rice
In a large, pot heat olive oil and saute onions and garlic until brown.
Add the eggplant, potato, butternut squash and carrots. Saute for 10 minutes.
Add tomato sauce and stock. Let simmer 10 more minutes and add the pepper, zucchini, broccoli and chard.
Let simmer until greens are bright colored. Add herbs and season w/ salt and pepper.
Serve over cooked brown rice or couscous.
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