Toyota farm to table tour 2011 is partnering in Walnut Creek with Contra Costa Certified Farmers' Markets Inc. Local chefs and local farmers will join forces to expand your taste bud palette on March 27, 2011, 9am- 1pm. Click here for more details.
WALNUT CREEK: Sundays 9am-1pm winter hours
The Walnut Creek Farmers' Market is Open Rain or Shine.
March ushers in a new season at the market – moving from the chill of winter and tables bursting with citrus and greens to the first flush of local asparagus and strawberries. It's an exciting time to enjoy what’s new at market and to anticipate what each season will bring during the year.
Eleazar and Ana Juarez are one of the latest additions to our group of family farmers at the Sunday Walnut Creek market. Eleazar's history with organic production began in 2004 with the Small Farmer Education Program offered by the Agriculture and Land-Based Training Association. Their 5 acre organic farm in Salinas produces year round and this month Ana is behind their stand selling asparagus and baby lettuces along with chards, radishes, spring onions, squash, potatoes and carrots.
The Juarez grow heads of baby lettuce- one of those delightful unique vegetables found at our farmers’ market. Some of the varieties to choose from include Baby Romaine, Red Oak, Butter Lettuce and Red Leaf. In addition to making an interesting statement on a salad plate these heads of baby lettuce offer subtle flavors that can be complemented by a light drizzle of your favorite vinaigrette.
Cecchini and Cecchini Farms from Brentwood are returning with bundles of fresh cut asparagus. The debate continues over which spear size is best – fat or thin! Fat spears definitely have my vote - larger spears of asparagus hold more water so they’re naturally more tender. Growers tell me those pencil thin asparagus spears come from the older, stressed plants, but since these spears have a lower water content they’re a perfect fit with frittatas where the moisture is unnecessary.
Asparagus may be served raw, but blanching for a minute helps to release some of its sweetness. To serve as a cooked vegetable it needs only a minute more cooking time or the once-sturdy spears turn dull and mushy.
Remember simple preparation is best for asparagus. Bend each spear gently and it breaks naturally between the tender upper green part and the tough white portion at the bottom. Wash under running water to remove any sand that lingers in the tips.
To cook, place the prepared asparagus in an inch of boiling water in a large flat pan or bottom of a roasting pan. Simmer for 2 to 3 minutes. Drain immediately and serve with a dab of butter or a little fresh lemon juice.
If necessary, store asparagus wrapped in a damp paper towel in the refrigerator for up to 3 days.
Enjoy and see you at the market!
Eat Right with Color
"Adding a splash of colorful seasonal foods to your plate makes for more than just a festive meal. A rainbow of foods creates a palette of nutrients, each with a different bundle of potential benefits for a healthful eating plan," says registered dietitian and ADA Spokesperson Karen Ansel.
"Food variety supplies different nutrients, so to maximize the nutritional value of your meal, include healthful choices in a variety of colors."
For information on how to "Eat Right with Color," visit ADA's National Nutrition Month website for a variety of helpful tips, fun games, promotional tools and nutrition education resources.
Understand what's killing the Honey Bees.....
The Environmental Protection Agency has the power to investigate and ban the pesticides thought to be responsible and has acknowledged it should look into the causes of "Colony Collapse Disorder" Despite their own scientists' advice and under pressure from pesticides companies, they are slow to act.
Learn more about how to counter the pesticide lobby's pressure and hold the EPA to that commitment.
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