From Chef Lesley Stiles:
Barley with Balsamic Roasted Celery Root, Kohlrabi and Squash
1 ½ cups barley, soaked overnight
6 cups stock
1 yellow onion, chopped
4 cloves garlic, chopped
1 celery root, peeled and cubed
1 carrot, sliced
2 cups cubed butternut squash or a hard winter squash
3 tablespoons chopped fresh oregano
½ cup red or white balsamic vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper to taste
Fresh grated Parmesana reggiano
Toss all the vegetables with the olive oil, salt, pepper, oregano and vinegar
and roast in a 400* oven for 15 minutes. Meanwhile bring the barley and the
stock to a boil and simmer until tender about 20 minutes. Add the vegetables
to the barley and cook for about 10 minutes more. Serve w/ fresh grated Reggiano
Parmesan.
Serves 6
Winter Squash Fritters
1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh cubed, peeled and seeded winter squash
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
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 ½ 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
2 teaspoon cardamom pods, seeds only
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed
Place all spices in a dry, non stick sauté 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.
Lesley Stiles is a graduate of the California Culinary Academy and the Community
Relations person for Contra Costa Certified Farmers' Markets.
She can be reached at chef@cccfm.org, or
the market hotline at 925 431 8361.
For
more recipes
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 Orinda:
Music: Joe Domitrowich - Capricious Accordion
Manager: Janice Faust. E-mail: omarket@cccfm.org
From Jan Faust, Manager:
Hello Orinda Shoppers,
November is here and, as is typical in November, the Orinda Farmers'
Market's footprint becomes
a little smaller. Sou Vang Farm has completed their season,
as has Alhambra Valley Pears and
Calderon Farm. But don't despair because those growers and
vendors who remain have delicious
fresh, seasonal produce and goodies to please everyone's palate. Citrus
fruits have begun to make
their appearance, and the grapes, persimmons and apples this fall
are stellar! Lone Oak Organic
Farm has some really delicious pomegranate juice for the anti-oxidant
boost we all need. McKeown
Farm has a beautiful crop of walnuts this season. Stop by
and ask Jim to demonstrate his famous
inertia nut cracker featured in Edible East Bay Magazine. We
still have tomatoes and berries, which
is one of the true joys of living in California. We have added
Sconey Island to our non-agricultural
line-up with freshly baked scones in many varieties. We will
be here rain or shine through November
18th. Thank you for supporting our local growers and producers
by shopping at the Orinda Farmers'
Market. This week, please bring a friend.
For
more info
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 Walnut Creek:
Music: Legends of Martinez
Manager: Keith Farley. E-mail: wmarket@cccfm.org
Market Hours:
May thru Nov.- 8am to 1pm.
On Dec. 3rd the winter hours change to 9am to 1pm thru
April.
Cooking Demo: Chef and food stylist Kelly
Burgoyne. She
will be demoing a succulent butternut squash risotto Sunday
from 10 to noon.
From Jessie Neu, General Manager:
Yippie... kye eye aye... he'll be back in the saddle again...
The last three weeks have been spectacular, the air has been filled with good,
high energy from all of you and the activity at the market. This is my favorite
time of year! Crisp, clean, fresh air. It's been a good productive opportunity
to stand in for Mr. Keith while he has been on vacation. I was able to reconnect
with the folks who make the market what it is... the participants and the customers.
With out a doubt one depends on the other! Both rise to the occasion nicely.
You have to earn to go year-round... what a hearty loyal group! I have a renewed
appreciation for the work the site managers do for us... especially, making sure
the library lot is clear of cars at 4:30 am. Thanks to the Walnut Creek police.
The transformation of the parking lot is quite a site to watch... the metamorphosis
begins to unfold with the arrival of the first farm trucks before dawn. These
are a very loyal group of hard working people. Ideally, everyone is in place
by 7am.
It was fun visiting with so many old friends. I appreciated your comments, ideas, suggestions, and complaints. It is always good to hear how we are doing and how we can improve. Thanks for coming by to say Hello.
November brings the artists and crafters back to the market. We will have new additions each week as space becomes available... they will be invited in.
Hunter Holding is back with his Angus Beef. He has now
joined the "Creek-side"
vendors. They have created a lovely setting... don't miss
it. They are a big draw. I love the music and conversation...
what ambiance! Have a cup of Hawaiian coffee, get a massage...
from Tara, buy some fish, kettle corn, and sausage.
Michelle from Rainbow Orchards introduced Caramel Apples last week! All Star Tamales is working on bringing Breakfast Burritos! Give them both a try!
The "Frequent Shopper Cards" are off to a good start. Many of you were dialed
in and requested one right away. This program is available at the Walnut Creek
Market during the months of November thru April. You’ll
be rewarded with 3 market bucks for being a frequent shopper
during the winter. Please one card per family! Bring your
friends and neighbors to the market with you every week...
we are open every Sunday rain or shine! Remember to use
the neighboring parking garages. We validate parking! Walnut
Creek is an aerobic market... get some exercise walking
in... get some air in those lungs! The veggie valet booth
will be available soon so, you can drop off your purchases
at the table, go and get your car and return to the loading
zone. We want lots of bag stretch but we don't want it
cutting into your wrists!
The ice rink is taking shape and should be ready soon!
How’s
your skating legs? Mr. Keith will be back this week...
stop by and ask him how his trip was.
For
more info. |
Martinez
& PLEASANT HILL:
Markets closed for the season |
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FROM
OUR MARKET by
Chef Leslie Stiles |
It was really fun being a little fish in a big
pond at the Ferry Plaza Farmers' Market last weekend. Karen and I
arrived early so that we could shop for the demo supplies in the
market. We made Winter Squash Fritters w/ Sweet and Sour
Tomatoes. This
program is pretty awesome although I think that Shanti may be on
the path to less coddling of her chefs. She has a really sweet set
up with a couple of six burners, a couple convection ovens, power
for a blender, grinder or food processor etc and hot and cold running
water with sinks attached. Pots, pans, bowls,
utensils, pantry, ummm. All the stoves are powered by propane with
a cute little tank sitting proudly by to do the bidding of the chefs.
It inspired me to get some info regarding some kind of funding for
a truck or something similar to beef up our demos.
We had a blast of a morning and afternoon and
were repeatedly asked back as well as us inviting our new really
good friend, Shanti, who runs the program, out to Walnut Creek to
do a demo representing CUESA.
We did see some of our Pleasant Hill and Walnut
Creek shoppers out there to support us as well as meeting a slew
of new people that have said they are coming out to us. We stirred
up a whole big soup pot of interest when I started talking about
the gardens and salad bars and may have garnered a few folks to
come out and get their hands dirty as a result. Huge fun and awesome
shopping on the inside for the Cow Girl Cheese and Miette's
cookies. When Karen tasted Miette's she became aware of a
whole new realm of cookies. Just what we all need. The weekly produce
shopping was mostly saved for our own little farmers on Sunday for
obvious reasons the least of which is that everything, bar none,
is 3 bucks a pound cheaper!
The College Park Organic Garden is moving right along and we are
having a work party on Saturday, November 11 at the garden at College
Park High School on Viking Drive. The garden is in the back by the
weight room, and are in search of hard working volunteers to help
put in an irrigation system, move dirt and plant. We will be starting
at 9 am and ending around 2 probably, that is of course if all you
dedicated workers show up. Bring a shovel, gloves and a good attitude
and we will give you water, pizza and something sweet along of course
with some nice fruit!
Today we took another group of the special
ed kids across the street to the organic garden at DVC. This is
what we want to be when we grow up. Karen Talbot who runs the Adaptive
Hort Program over there is amazing. She has a way with people and
plants and it shows in the lush, beautiful seasonal garden she has
going over there. The kids rooted some lavender so when we are ready
we have in the DVC greenhouse, lavender, chard and peas that these
kids have planted with their hot little hands and enough enthusiasm
to melt you liquid.
We may have another week of berries left and it
is last call to get some loaded into your freezer
for winter smoothies or pies. Peppers are still around and they are
as sweet as they are going to get all year. Try just a little sauté in
some olive oil and garlic. Let them go a good long time on a low heat.
They will turn to sugar and mix really well with some
roasted butternut squash and whole wheat pasta.
Finish with a drizzle of lemon oil and some reggiano. This is simple
to prepare and a good way to nurture body and soul simultaneously.
Another good one is getting out into these amazing hills surrounding
us on all sides. Don't forget to breathe, listen, feel and look up
at the nature around you.
Lesley Stiles can be reached at chef@cccfm.org or on the market hotline 925 431-8361
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News
From Our Sister Market in Nelson, New Zealand |
Thanks
to an alternate indoor market site, our first
anniversary celebration complete with balloons,
streamers and hoopla, came off as well as could
be expected. The reason: We woke up to horrendous
winds and gusting rain and there went our outdoor
program, as well as fun for the kiddies in
the shape of pony and train rides, llamas,
chickens and rabbits. However, we survived
indoors with our regular stalls, live guitar
music, cooking and tai chi demonstrations,
and a new touch, cooked bratwurst on the barbeque,
all wrapped up in a hotdog bun with onions,
sauces, etc. They sold well, too.
Our coffers will sparkle with
part of the revenue, as well as the money from
the raffle with a prize of a market bag full
of goodies, plus a bottle of wine and a four
pack of organic ale from the brewery next door.
We ended up with a round of 'Happy Birthday'
with everyone present treated to a slice of
chocolate cream cake. We're not out of the
woods yet by a long shot, but yesterday, even
with its seeming adversity and thanks to a
bunch of spirited people, projected its own
special shaft of light. Glad you got to see
some of your advertising gift in action. Happiness.
Geoff. |
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