Walnut Creek Hours:
May-November - Peak Season
8 - 1
December-April - Winter Season
9 - 1
The Market is CLOSED on December 30.
NEW LOCATION: On the street on N. Locust south of Target.
MOVE DATE: January 6, 2008
Martinez, Orinda & Pleasant Hill: Markets closed for the Winter.
From Chef Lesley Stiles:
Mashed Butternut Squash with Potatoes,
Celery Root and Parsnips
This is an exceptional way to get more nutrition
out of your mashers. Works well with cauliflower
too. You can use chicken stock in place of the
veggie stock if desired.
4 or 5 large yellow or red potatoes, cubed
1 medium sized butter nut squash, peeled and
cubed
1 celery root, peeled and cubed
2 parsnips, peeled and sliced
Water to cover
2 teaspoons salt
1 cup stock
3 tablespoons butter
2 tablespoons chopped parsley
1/2 cup grated aged Gouda cheese
Salt and pepper to taste
Place veggies in a pot of salted water, cover
and bring to a boil. Let simmer until soft. Drain
most of the water, leaving some to mash with.
Add stock to desired consistency. Stir in cheese
and season with butter, salt and pepper and garnish
with parsley.
Serves 8.
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Wishing You....
every happiness this Holiday Season and prosperity in the New Year.
Thank you, for supporting the Markets.
We look forward to continuing our relationship in the coming year.
All the Best to you and your families!
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In this Issue: |
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Next issue of The Lettuce Leaf Newsletter will be on December 28.
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Walnut Creek:
Music
12/23: Paulette Rene
Manager: Keith Farley.
E-mail: wmarket@cccfm.org
From Keith Farley, Manager:
It has been a very busy few weeks since you last heard
from us. 99% of the work is done on the new location
and all that is left is getting everyone over to North
Locust.
One o'clock, Sunday the 23rd will mark the end
of an era in Walnut Creek. I don't want
to be overly dramatic, but for 25 years the farmers'
market has been a constant, there when you needed it. We
are very proud of our markets and the service they
offer the community and we are very fond of our shoppers.
On Tuesday, we had a chance to thank some of the people
that have made the Walnut Creek market a success and
have helped make the relocation a smooth one. We
took the opportunity to speak at the city council meeting
and personally thank the Mayor,
City Council as well the city staff for all their hard work and support
over the years. There are far too many to mention
here, but just know that we are eternally grateful
for all the support. I cannot forget all our
loyal shoppers and friends, what would the market be
without you? Nothing but an empty lot. Thank
you too!
It sounds like I am saying good-bye,
in a sense I am. I (we) will miss our old home with
all its problems and graces. Nevertheless, as the curtain
rains down on the old it rises for the new. The
new location is going to offer so many new possibilities!
Parking, more vendors, more community services like
our partnership with John Muir
Health. We are
truly excited about this partnership! Did I mention
PARKING? With anything new, there will be a few bugs
to work out so please be patient with us while we transition.
We are working hard to make this move smooth and the
market to better than ever.
Remember, this Sunday,
the 23rd is the last market
of the year and the last in the library parking lot.
January 6, 2008 we will open on N.
Locust Street and
the hours will remain the same, 9am–1 pm.
Happy Holidays and see you this Sunday!
For
more info. |
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FROM
OUR MARKETS by
Chef Lesley Stiles |
On the eve of our new location for the next 25 years
I look back over the years and realize people gonna eat no matter
where you are! Yippee, get down to the new location on January 6th
and join the madness. Come early because we are a very together
operation so the insanity won't last long. Before any of us
know it we won't remember the old location but we sure will
be grateful no matter where we are to have year round access to
the most amazing fruits and vegetables Northern Californian farmers' have
to offer us.
As far as the holidays go, a little thought before
shopping and cooking can make life very sweet during cooking and partying.
Take something you want to eat to holiday parties so you don't
go hungry or get real sorry you didn't around 3 in the am when
you wake up yucky. When you are baking cookies and bars use white
whole wheat flour from the Trader along with turbinado sugar. It makes
a nutritional difference with fiber and carbs. Not much but at least
a few more cookies worth. Blow peoples minds with a big plate of peeled
winter citrus fruit from the market or just a big bowl of lightly
blanched snow peas.
 Try peeling and cubing a butternut squash and
sauteeing with garlic and olive oil for a few minutes. Douse
with some really fun fig or cherry balsamic and put a lid on it. Let
it reduce as it steams the squash and turns to a thick syrupy bowl
of marroonish orange love. Pay close attention to all those fresh
shelled walnuts and pecans too. These will make the difference in
your holiday baking, believe me. They are also really good tossed
with some frothy egg whites mixed with ground cinnamon,
cumin, garlic, salt and honey. Toast at 200 degrees for about an hour until set and crunchy.
They will also crunch up a lot as they cool. Do not forget that big
pot of Black Eyed Peas for the New Year!
Get out there and walk before and after parties,
check out the lights in your neighborhood on
foot accompanied by loved ones, especially the
ones that are plopped in front of the tube, for a much better perspective
on beauty. Don't forget to breathe and have a great holiday!
Lesley
Stiles can be reached at chef@cccfm.org or
on the market hotline 925 431-8361. |
WHAT'S BEEN, WHAT'S IN, WHAT'S OUT by
Barbara Kobsar |
It's been over a decade since the Walnut Creek farmers' market began leaving its doors open year round - rain or shine. This year's schedule remains the same EXCEPT the market will be in its new location beginning January 6th.
 There are several cool weather vegetables arriving on the scene each week - broccoli,
broccoli rabe, broccolini and Chinese broccoli leading the way. They sound like different kinds of broccoli but the differences may surprise you.
The sooner I get to the fresh cut bunches of broccoli the sweeter the taste. It loves the cool weather and matures quickly. Occasionally I come across purple sprouting broccoli - small, tender, and delicious. Broccoli
Romanesco is an heirloom variety with an extra touch of cauliflower flavor - it actually looks more like a cauliflower with its compact head.
Broccoli raab goes under several other aliases - namely rapini, broccoli de raab and broccoletto. The dark green leafy stems combined with a few small florets looking similar to broccoli may be blanched or steamed to add zest to mild foods such as pasta or potatoes. Although bunches of broccoli raab look very similar to broccoli it's actually the flower shoot of a type of turnip.
Broccolini is a hybrid vegetable (cross between broccoli and Chinese kale) and look like a "pint size" bunch of broccoli. Broccolini boasts a longer shelf like than other broccoli and a more tender, juicy stem.
Chinese broccoli is really not broccoli at all but Chinese kale or more commonly now labeled Gai Lan. I love its peppery flavor and dense crisp stalks. The leafy greens at the top surround clusters of tightly packed buds - some may bloom into white flowers.
The Walnut Creek market will be out of its current location after this Sunday, December 23 to make room for the new library and parking structure. All of us are looking forward to seeing you at our new location beginning January 6th on North Locust between Giamona and Lacassie.
Enjoy the holiday season with family, friends and good food. Best Wishes for 2008.
Barbara Kobsar can be reached at cotkitchen@aol.com or
call (925) 933-2552. |
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