Tis the season to be Merry...
All of our staff at Contra Costa Certified Farmers' Markets would like to thank all our loyal customers and wish you a very Festive Holiday Season. Peace & Happiness |
 From Chef Lesley Stiles: Lentil and Butternut Squash Soup 1 large white onion, chopped 4 cloves of garlic 2 tablespoons of olive oil 2 cups of peeled, cubed butternut squash 1 red bell pepper cut in cubes 1 medium eggplant, peeled and cut into cubes 6 cups of vegetable or chicken stock 2 cups of dried lentils 2 tablespoons of freshly ground cinnamon 2 tablespoons of freshly ground cumin seed salt to taste Sauté onion and garlic in olive oil for a few minutes. Add the eggplant, squash and pepper and sauté for 3 minutes. Add the stock and the spices and bring to a simmer. Add the lentils and simmer on medium heat until the lentils are cooked and the squash is soft. Season with salt. Makes enough soup for a nice lunch or dinner for a couple of days. Printer-friendly version Market Vegetable Soup w/ Rosa marina 1 large red onion, chopped 1 celery root, peeled and chopped 2 carrots, chopped 2 cups of cubed butternut squash 2 tablespoons of olive oil 6 cups of vegetable or chicken stock ˝ bunch of chopped parsley 2 cups of Rosa marina pasta or orzo salt and pepper to taste Sauté onion, celery root, carrots and squash in olive oil for 5 minutes. Add stock and bring to a boil. Add pasta and simmer until the vegetables and pasta are cooked. Add parsley and season with salt. Makes enough for a few days of constant soup. Printer-friendly version More recipes |
|
This
has been a remarkable year here in Walnut Creek. Typical
statement for the end of the year I guess, but every year
is remarkable here in the "Creek". Walnut Creek is a
city ever changing and it can be a challenge keeping up and
changing with it. 2006 has been a year of changes here at
the CCCFM, take the Lettuce Leaf for example, it has gone
from a simple newsletter to weekly news magazine with a huge
following, the markets in Pleasant Hill, Orinda, and Martinez
have flourished and in Walnut Creek we have added so many
new growers and vendors I sometimes don't know where to put
them all. 
I have a new thing to do with polenta and winter greens along
with some of the tomato sauce you put up from the summer, or maybe from a jar.
Sauté a
big pot of mixed greens such as kale, chard etc with garlic and olive oil with
just the smallest pinch of chili flakes. Stir about 1/12 cups polenta into
4 ½ cups boiling salted water and cook until it is soft and pourable.
Place 1/3 of it into a baking dish coated with olive oil, on top of this put
a handful of grated cheese and about a ½ cup of tomato sauce and 1/3
of the greens. Add another layer of the polenta along with the cheese, tomato
sauce and greens and do it one more time ending with the cheese, tomato sauce
and greens. Cover with foil and bake for about 45 minutes on 350°. This
is an incredible side dish or main with a salad. Also a show
stopper dish to take to a holiday party and once again I will say then you
know for sure you are going to like something at the party.Website: www.cccfm.org
© Copyright CCCFM 2006.