This is the Monthly E-Newsletter of Contra Costa Certified Farmers' Markets for Friday, May 1, 2009
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The Lettuce Leaf

Banner Art

from Chef Laura Cusack


Serves 4
1 cup red quinoa, (available at Whole Foods Market)
2 cups of water
1 small peeled raw beet, finely diced or shredded
1 medium cucumber, cut in 1/4" pieces
1 medium avocado, cut in 1/2" pieces
Juice from 1/2 a small lemon
1-2 small ripe tomatoes, chopped
10-12 large fresh mint leaves, chopped
Juice from 1/2 an orange, (may also add chopped orange sections)
1-2 TBS orange-muscat champagne vinegar (available at Trader Joe's), (or cider vinegar)
1 TBS of real maple syrup, (or agave nectar)
1/2 cup of dry toasted almonds, (available at Trader Joe's)

1 cup chopped cooked chicken, (leftover barbequed chicken tastes great)

Rinse quinoa well and add to boiling water. Turn heat down and simmer for 15 minutes. Keep covered and let stand 5 minutes. Fluff with a fork and cool completely for salad.

In a large bowl, combine the juice of one orange, 1-2 TBS of orange-muscat vinegar or cider vinegar, 1 TBS of maple syrup or agave nectar, chopped mint, lemon juice and the avocado. Add the remaining prepared raw vegetables and marinate for 2 minutes before adding the cooled quinoa.

Mix together the quinoa, the marinated vegetables and the marinade, until evenly mixed. You may add the chicken at this point it you're using it. Serve on a bed of lettuce greens or by itself and enjoy!

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More recipes


Anna Chan is a Concord and Clayton local who collects fruit from neighboring trees - otherwise known as gleaning - to donate to food pantries. Visit her blog at or email her at if you'd like your tree's bounty to find a good home.

CCCFM's Earth Week Tour
The past week has been full of Earth Day and Earth Week celebrations. With a table full of information, pictures, and snacks, CCCFM spread the word about eating healthy, local, and sustainably produced food at four different events recently. We participated in the John Muir EarthDay Birthday, the Mt. Diablo YMCA Healthy Kids Day, the Lamorinda Earth Day Festival, and the Pleasant Hill Middle School Earth Day.

Thank you for inviting us, learning about our mission, and tasting our delicious locally grown orange slices!

Swine Flu Fact Sheet
Information for People living in Contra Costa County
In this Issue:
Goodbye winter, hello seasonal farmers' markets! We can hardly believe that it's almost May already as we prepare for the grand openings of the Pleasant Hill, Martinez, and Orinda markets. Join us for a day of outdoor family fun with music, decorations, cooking demonstrations, and the freshest produce from our local farmers.

Opening days are:

Pleasant Hill:
Saturday May 2nd, 8am - 2pm

Sunday May 3rd, 10am - 2pm

Saturday -open -May 2nd, 9am - 2pm
Saturday –Grand opening -May 9th, 9am - 1pm

And of course, don't forget our year-round market in Walnut Creek – extended summer hours begin in May!

Walnut Creek:
Sundays 9am - 1pm

8am-1pm beginning May 3rd
Open Rain or Shine!
Check for locations and directions.

NEW RECIPES from Chef Jay Holecek
Asparagus Lemon Pepper Pan Quiche

2 T clarified butter
2 medium onions, diced
3 cloves garlic, minced
I bunch asparagus, sliced diagonally
1 lemon, zested and juiced
6 eggs
1/2 T black pepper
1/2 T sea salt
1/4 cup flour (ground raw buckwheat)
1/2 cup water (or stock)


Heat oven to 350 degrees.

Prepare all ingredients prior to starting. Wisk together the lemon zest, eggs, pepper, salt, flour and water.

Melt 2 T of butter in an oven proof sautee pan, when butter is clear, skim off the foam on top and discard. Sautee the onions in this clarified butter, until just beginning to brown. Add the garlic and asparagus at the same time, cooking briefly till fragrant. Add the juice of one lemon, turn up the heat and pour in the egg mixture. Shake the pan to allow ingredients to settle and flatten out.

Place the whole pan into the oven and bake for 15-20 minutes, until eggs are set. Allow to rest before slicing to serve.

Grate some hard cheese over it and serve with a hearty green or grain salad for a breakfast or lunch.

Serves 8

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Spring Market Strawberry Salsa

2 stalks Rhubarb, small dice
1 pint strawberries, stemmed and diced
3 sprigs mint, shredded
1/4 bunch cilantro, rough chopped
2 spring onions, thinly sliced
2 limes, zested and juiced
A few dashes cayenne pepper
1 T honey (or to taste)
Sea Salt, pepper to taste


Bring a small pot of water to boil and lightly blanch the chopped rhubarb, set aside to cool while preparing other ingredients. Prepare remaining ingredients and toss together in a bowl, season to taste.

Serve as a topping for salads or with grilled fish, shrimp, or chicken or as an appetizer with toasted pita triangles, or tortilla chips. You can even puree some of it with some red wine vinegar and olive oil for a tasty dressing. Goes well with anything you would normally use regular salsa for.

Makes 20oz

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Critical Edge Knife Sharpening- New -1st Sun. of each month
Delta Moon Soap- 1st Sun. of each month
Martinez Arts Association -Kids Activities

Pleasant Hill
Critical Edge Knife Sharpening- New -1st Sat. of each month
PH Police Emergency Preparedness May 16

Composting Education May 9
Diablo Valley Quilters-May 16

Walnut Creek
Friends of the Walnut Creek Library at the market
WC clean up day May 9
CCCFM and NEAR (Nutrition Education and Agriculture Responsibility) are seeking 12-20 dedicated high school students to be a part of FOOD FIGHTERS, a summer and extracurricular club meeting twice a week. We will:

foodfighter-volunteer at farms and gardens and take farm and kitchen tours

-put on food, health, and ecology-related plays for middle and elementary schools

-make props and costumes for street theater

-have sustainable food/ag-related movie nights and baking sessions

-go hiking and camping, and more!

Contact Sophie at
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