Who needs April in Paris when you live in Danville? Spring is officially here, and every shower validates the promise of beautiful days to come. The farmers’ market is coming into bloom as well, with towering displays of plump artichokes, field-grown asparagus, sweet little beets, crunchy peas, carrots, radishes, turnips, and tender young spinach. After months of little more than juicy citrus to satisfy our craving for fresh fruit, we are now blessed with early strawberries; plus hundreds of spring flowers to lift our spirits. So come prepared to stock up! Bags are available at the market, of course, but it makes a lot more sense to carry your own insulated bag or basket. It’s also a good idea to recycle the berry baskets you took home last week, and use them to transport this week’s bounty.
Lots has been written lately about becoming a “locovore”—one who exists only foods that are grown locally, usually within 100 miles of your home. This rules out picking up a candy bar at the convenience store; loading up on boxes of mass-produced (and often chemically-enhanced) items from supermarkets and warehouse stores; and sipping that bottled water from Italy. Nada. Anything that has been shipped thousands—or even hundreds—of gas-guzzling miles is off limits.
Living here in paradise makes this exercise a lot easier than if you lived in, say, Fargo, North Dakota. Most growers at our farmers’ market travel within the 100-mile radius, which makes your purchases legit. In addition to the best seasonal fruits and vegetables, there are farm-fresh eggs, locally-made cheeses and other dairy products, artisan breads and baked goods, olive oil, vinegar, honey, juices, pasta, jam, dried fruits and nuts, and quality meats and seafood—all available in an open-air market, serenaded by live music! Is this heaven, or what? A weekly shopping trip to the Danville market will pretty much fulfill your culinary needs. Well, except for that pesky coffee and tea issue. (You may just need to drink more local wine.)
When you think about it, this is some serious stuff. Your doctor would probably be happy to hear you no longer add salt to your food…but then you may want to take advantage of the “Marco Polo Exemption” adopted by some locovores, which gives you a free pass to eat spices and other products-of-value that have been traded across continents for centuries—providing you purchase them from a local vendor. So like most things in life, there is always an angle. But if you’d like to peruse your personal consumption boundaries, check out www.100milediet.org.
I’m not suggesting it’s practical for all of us to follow this way of life, for it takes a fair amount of time and discipline to succeed; but it is definitely something that will improve our eating habits and raise our awareness of what we consume. Even if you decide to become a locavore for just one day a week, it’s something that will be good for you and good for the planet.
The following recipe (which, yes, includes salt and pepper) is suitable for breakfast, lunch, or dinner. This open-faced omelet is delish on its own, but feel free to add a couple of teaspoons of finely chopped mint or parsley (locally-grown, of course) when you want to jazz it up a bit. Serve with crusty bread from the market, along with seasonal fruit or a salad of locally-grown greens dressed with local olive oil and vinegar, and congratulations—you’ve just become a locavore!
Danville Frittata with Asparagus & Goat CheeseDanville Frittata with Asparagus & Goat Cheese
8 farm-fresh eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons California olive oil
1/2 pound farm-fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup crumbled California goat cheese (about 2 ounces)
1. Break the eggs into a medium bowl. Add the salt and pepper and mix with a fork until just blended. Preheat the oven broiler.
2. Heat the olive oil in a 10-inch nonstick skillet with an oven-proof handle, tilting the skillet to coat with oil. Add the asparagus and cook over medium-high heat, stirring and tossing, until bright green, about 1 minute.
3. Reduce the heat to medium and spread asparagus in an even layer. Pour in the eggs and cook, using a spatula to lift the edges as they firm up to let the uncooked egg flow under, until the underside is fully set (lift with the spatula to check) but the center is still slightly runny. Shake the pan now and then to make sure the frittata is loose and not sticking. Sprinkle with cheese and place under the broiler until the cheese has softened and the top is very lightly browned, 1 to 2 minutes. Slide the frittata onto a warm serving plate, if desired. Serve warm, cut into wedges. Serves 3 or 4.
ASPARAGUS TIPS
When buying asparagus, select firm, bright green stalks with little or no white and tight, dry tips. Asparagus breaks down quickly after harvest, losing sugar and moisture, so check the ends; if they are shriveled and dry, the stalks are old.
Choose asparagus spears that are about the same thickness—that way they’ll cook evenly.
Thick or thin? Like people, it’s all a matter of personal preference. Asparagus plants live 8 to 10 years. Young plants produce thin asparagus; mature plants produce thicker spears.
To store, wrap asparagus in a damp paper towel and refrigerate in a plastic bag for up to 4 days. If the spears begin to go limp after 2 or 3 days, rehydrate by cutting off the ends and standing them in a container with about an inch of water, and then refrigerate for an hour or two.
To remove tough ends from asparagus before cooking: Hold a spear near the middle with one hand and near the bottom-end with the other hand. Gently bend the asparagus; it will snap apart at the spot where it begins to get tough. (If you’re a neat-nik, go ahead and trim the ends with a knife.) Discard the tough ends….or freeze them for stock, or throw them in the compost pile.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
They say that everyone is Irish on St. Patrick’s Day. (Those of us who are also Irish the other 364 days of the year graciously allow that.) Up until the past decade, however, the foods of Ireland gave little cause for culinary rapture; so March 17 was all about the beverages the Irish are known for. Boiling up a pot of corned beef and cabbage may seem authentic, but it is a totally American fabrication.
The eat-local-and-organic movement has hit Ireland now, and some of its chefs stand toe-to-toe with the finest in Europe. Hopefully this heralds an end to all the jokes about over-cooked-everything; though to my mind that certainly wasn’t the worst of it.
I grew up in a family that worshiped at the altar of dulse. Not familiar with that word? It’s seaweed. Deep purple clumps of dried algae, native to the damp northern coasts of the Atlantic and Pacific oceans. Salty, briney, leathery seaweed that requires a fair amount of chewing to get it down. (And for some, I imagine keeping it down is also a consideration.)
Whenever any of my parents’ friends would smuggle in a little tin of dulse from “the old country,” my mother would swoon as though someone had given her a pound of Beluga caviar. Health aficionados now tout dulse for its high mineral content, but back then it was just bonafide contraband…plain and simple. A welcome snack for Irish kids who didn’t know any better.
When it comes to traditional Irish cuisine, soda bread ranks much higher on the popularity scale…for children and adults. This time of year bakeries and supermarkets often sell cellophane-wrapped loaves of dry, leaden, raisin-flecked bread at exorbitant prices; but it’s incredibly easy to make at home. (Just don’t expect to answer the phone while preparing it. Your hands will be a gooey mess.) Unlike temperamental yeast breads, a mere teaspoon of baking soda—when combined with acidic buttermilk—causes it to rise. (Don’t try to use that baking soda that has been sitting in the back of the refrigerator for two years. Trust me, it’s time to shell out 50 cents for a new box.) The only other secret to success is to use moist, freshly dried California raisins from the farmers’ market. The Irish should only have it so good!
While at the market, you may as well buy spuds and cabbage for the classic American-style St. Patrick’s Day dinner. You’ll also find freshly dug beets, early strawberries, and plenty o’ green: artichokes, asparagus, baby lettuces, fava beans, and peas of all persuasions.
Here is the soda bread—or “scon”, as she called it—recipe my mother had already committed to memory when she emigrated to the U.S. in 1928. Or at least it’s a close facsimile. It turns out my sisters and I all have slightly different versions, each hand-written by my mother. Through the years she would tweak it here and there…an egg to make it lighter; a little extra sugar to appease my father’s sweet tooth…but basically this is it. And I think it’s about as good as it gets. Some parts of Ireland favor the addition of caraway seeds or whole wheat flour, but this comes directly from a girl from Donegal, ”where they eat potatoes, skins and all.”
Maggie Doherty’s Irish Soda Bread
4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups California raisins (I use 1 cup each of golden and dark raisins)
2 cups buttermilk
1 egg, lightly beaten
Preheat the oven to 375 degrees. Generously grease a cast-iron skillet or a heavy 9-inch round cake pan. In a large bowl, combine the flour, sugar, baking soda, and salt; whisk gently to blend. Stir in the raisins. Make a well in the center of the flour mixture. Pour in the buttermilk and egg and mix until a stiff dough forms. (Use a wooden spoon if you must, but the most efficient way to mix this extremely soft, sticky dough is with floured hands. Alternatively, the dough can be mixed in a heavy-duty mixer fitted with the dough hook.)
Scrape the dough from the bowl and mound it into the prepared pan, forming a round loaf. Lightly moisten your hands with water to smooth the top. Using a serrated knife dipped in flour, score the top with a large X, about 1/2-inch deep. (This not only ensures even baking; it also scares away the devil.) Bake until the loaf is golden brown with a firm crust, and the bottom sounds hollow when tapped with a knife, about 1 hour. Remove from the pan and cool on a wire rack at least 30 minutes before cutting into slices. Serve warm, at room temperature, or toasted. Makes 1 (9-inch) round loaf. Store airtight at room temperature.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
Market FreshMost of us have been trudging through a self-imposed period of penance since January one, trying to make amends for the excesses of the holiday season. For weeks now it has been a steady diet of Spartan meals, limited sugar, miniscule portions of fat, more sleep, more exercise, and only the occasional tipple of alcohol. Then along comes the 14th of February, like a call from the governor, and suddenly we’re given a reprieve. On Valentine’s Day, life takes a familiar leap backwards into that world we know and love: Viva la champagne! Bring me brunch! Wine and dine me by candlelight! Dip me in chocolate and roll me in rose petals!
Okay, maybe this holiday doesn’t incite quite the same revelry associated with several others on the calendar—but it’s all we’ve got right now, so let’s make the most of it. If Valentine’s Day doesn’t resonate with you, this year it happens to coincide with the beginning of the weeklong Chinese New Year celebration—a traditional time for feasting with friends and family. Between the two of these momentous occasions, you’ve simply got to let loose. So whether your plans include a Chinese banquet; spending a romantic day with one special someone; or it’s just going to be you in your Snuggie, watching a stack of DVD’s, a trip to the farmers’ market is in order.
The winter market is filled with all sorts of goodies to please your senses. Diamonds may last forever, but farm-fresh fruits are better for you. 14-karat gold is real nice, but real carrots taste better. Spend a fortune at the florist if you must, but direct-from-the-grower flowers are cheaper and last longer.
You’ll first want to buy a big sack of juicy tangerines or oranges, as these are commonly exchanged as gifts during the Lunar New Year (since their Chinese names are homophones for “gold” and “wealth”). You may also want to pick up some California-grown grapes, in case your Valentine demands you peel a few. For a more conventional celebration, check out the glistening jars of home-style jams and jellies to slather on artisan bread for a lazy breakfast-in-bed; crisp apples; creamy pears; and assorted salad greens and veggies—including, with Mother Nature’s cooperation, early artichokes and asparagus.
To get the party rolling, here is an easy recipe for snacking or giving. Chocolate seemed too predictable for this day, so I made something chewy, nutty, and slightly spicy. Best of all, these taste rich and indulgent without being laden with fat. I’m also going to go out on a limb and say the dates, walnuts, spices, and orange lend a vaguely Asian quality to these bar cookies—along with symbolic sweetness, of course; hence their name. (Cut me some slack, here. Do you really think it was easy to connect these dots?)
Package up these little squares with a lucky red ribbon as a gift for a friend or neighbor, or just eat them all by yourself. February 14 is that kind of a day.
Chewy Year-of-the-Tiger Squares
1 cup coarsely chopped California walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 cup dark or light brown sugar
2 large eggs, lighty beaten
Finely grated zest of 1 orange
1 cup coarsely chopped pitted California dates
Confectioners’ (powdered) sugar, for dusting
Preheat the oven to 325 degrees. Spread the walnuts in a shallow pan and bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool. Leave the oven set at 325.
Line an 8-inch square baking pan with a 16-inch sheet of aluminum foil; press the foil firmly into the corners to make a snug fit, and let the excess foil drape over the sides of the pan. Coat the foil generously with no-stick cooking spray.
In a small bowl, combine the flour, baking powder, salt, ginger, and cinnamon. Whisk gently to blend.
In a large bowl, beat together the brown sugar, eggs, and orange zest. Gradually stir in the flour mixture until well blended; then stir in the walnuts and dates. Scrape the batter into the prepared pan, spreading evenly. Bake for about 25 minutes, or until the top appears dry and the edges are beginning to pull away from the edge of the pan. (The center may appear soft and underbaked, but will firm as it cools.) Place the pan on a wire rack to cool completely.
Grasp the overhanging foil to lift the “cookie slab” from the pan in one piece; then place it on a work surface. Using a long, sharp knife, cut into 2-inch squares. Dust lightly with confectioners’ sugar. If made in advance, store in an airtight container. Makes 16 squares.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
Market FreshIron Chef Michael Symon was in San Francisco recently to promote his new cookbook. On this particularly chilly morning he deftly fielded questions from journalists while preparing an awesome breakfast for all of us. (Sometimes my job is really tough.)
Between all the cooking and conversation it became apparent that this executive chef and restaurant owner is, first and foremost, a passionate advocate for home cooking. Like most food pros he opts for locally grown products whenever possible. He’s not pushing any sort of crazy health fad—he made it clear that he can get down with the rest of us when it comes to eating fats and making other questionable dietary choices. He just wants to eat natural, flavorful food; and he knows the best way to do this is to make it yourself.
As a dozen pencils sailed across notebooks to capture his wisdom, Symon said, “The easiest way to improve your food is to improve how you shop. If you can buy food, toilet paper, toys for your kids, and a lawnmower all at the same place, it is time to change your food shopping habits.” Needless to say, he then gave a big shout-out to farmers’ markets. I swooned.
Watchdogs constantly remind us of the perils of eating processed foods, but Symon made the point painfully clear when he poured several teaspoons of salt into the palm of his hand. “This is how much sodium is in a can of soup. Make your own soup, and you control how much salt goes into it.” Point taken.
It’s cold outside. It’s dark. The holidays have taken a toll on us, both physically and economically. Everywhere there are cosmic signs directing us to shape up and live right. Making a pot of soup may just be that first step toward change. It’s cheap. It’s healthy. It’s comforting. And it’s the perfect reason to gather family or friends around your table.
Italians have given us plenty of nourishing recipes to make this easy. Zuppa alla pavese involves frying thick slices of country bread in olive oil; placing them in individual bowls, and carefully cracking in a raw egg or two. When scalding-hot broth is slowly poured over the top, it poaches the egg and softens the bread. Sprinkle on a little grated cheese, and you’ve just made dinner. Acquacotta (literally, “cooked water”) pretty much involves cleaning out your refrigerator in order to make a hearty vegetable soup. Somewhere in between lies minestrone, arguably the most popular one of all.
Old-school minestrone might simmer on the stove for hours, but this souped-up version (sorry!) provides equal amounts of comfort and love in a fraction of the time. Minestrone is also receptive to adding just about any other fresh vegetables you may have on hand—Swiss chard, spinach, mushrooms, and potatoes all come to mind. The more the merrier.
A traditional garnish of freshly grated Parmesan is always welcome, but you may want to take another tip from thrifty Italians and freeze the hard rind leftover from a chunk of Parmesan that’s been grated down to near-nothingness: add the rind to your next soup or stew for extra flavor and body. (Just remember to fish it out of the pot before serving.)
Serve this minestrone with a loaf of crusty bread and a salad of tossed greens from the farmers’ market. And since you’ve already opened a bottle of red wine to make the soup, drinking the rest of it with dinner is the sensible thing to do. For dessert? A perfectly ripe pear. Virtue never tasted so good.
40-Minute Minestrone
40-Minute Minestrone
2 (15-ounce) cans kidney beans, undrained
4 cups water, vegetable stock, or reduced-sodium chicken broth
1 (8-ounce) can tomato sauce
3 zucchini, halved lengthwise and sliced
2 celery ribs, chopped
1 leek, white and tender green parts only, halved lengthwise and thinly sliced
1 carrot, chopped
1/3 cup dry red wine
3 garlic cloves, minced
1/4 teaspoon crushed hot red pepper flakes, or more, to taste
Optional: the rind from a piece of Parmesan or other hard grating cheese
1 cup uncooked tubetti pasta or small elbow macaroni (about 1/4 pound)
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
California extra-virgin olive oil, for drizzling
Empty 1 can of the kidney beans into a soup pot. Using an immersion (stick) blender, process until smooth. (Alternatively, puree in a food processor or blender and scrape into the pot.)
Stir in the remaining can of kidney beans, the water or stock, tomato sauce, zucchini, celery, leek, carrot, wine, garlic, pepper flakes, and Parmesan rind, if using. Bring to a boil; then cover, reduce the heat to low, and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 minutes or until tender. Remove and discard the cheese rind. Stir in the parsley and taste, adding salt, pepper, and more hot pepper flakes, if desired. Ladle the soup into warm bowls and drizzle each serving with about 1/2 teaspoon of olive oil. Makes about 2 1/2 quarts, to serve 4 to 6.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
December is often little more than a blur on the calendar. It takes a concerted effort to slow down and keep our lives in balance: to get enough rest, keep stress to a minimum, and to not only eat well, but eat right. Now more than ever, it makes sense to patronize our local farmers’ market—where the freshest fruits and vegetables are sold in a relaxed, friendly atmosphere. It’s also a great place to pick up gifts-of-good taste for just about any grown-up on your shopping list. (From my limited experience, children seem to prefer toys to produce. Go figure.)
Holiday shopping in the open air is a pleasant antidote to indoor malls. I enjoy giving gifts; I just don’t want to spend hours wandering zombie-like through acres of mind-numbing merchandise, with taped carols in the background adding to my mounting anxiety. At the farmers’ market I can easily find delicious ways to pamper my friends, and at the same time support the people who grow the food we eat all year.
A FEW QUICK FIXES FOR SOME OF THOSE TROUBLESOME NAMES ON YOUR SHOPPING LIST:
A bottle of California olive oil costs a lot less than a good bottle of wine, and will certainly last longer than one evening.
Salad lovers will appreciate a bottle of good vinegar and a plump head of garlic to go along with that olive oil…and maybe a little bag of California almonds to toast and toss with greens.
A decorative basket or bowl filled with pomegranates, quince, persimmons, perfect pears, or leafy tangerines makes a fragrant, colorful, and caring gift—both decorative and practical.
The farmers’ market also has plenty of super-fresh flowers, live plants, and wreaths at highly competitive prices.
With only a yard of ribbon and an inexpensive basket from an import store, you can purchase a selection of locally grown produce to rival any gift basket that spent days being shipped across state lines.
FOR A PARTICULARLY THOUGHTFUL GIFT, DECIDE ON A THEME AND RUN WITH IT:
Pile an assortment of crisp apples into a new or vintage pie plate, tuck in your favorite apple pie recipe, and tie it all up with a bow.
Guarantee tonight’s host a great breakfast tomorrow by bringing a few juicy grapefruit; a jar of glistening jam, locally-produced honey, and a loaf of artisan breadwith or without a new cutting board
Give your favorite baker a beribboned loaf pan brimming with locally-grown walnuts, dried California apricots, cherries, or raisins; and perhaps enclose a favorite quick-bread recipe.
Keep friends healthy and happy with a big sack of sweet and juicy organic oranges, paired with a citrus juicer
Once I’ve resolved the gift-giving dilemmas, I move on to my personal needs. I stock up on plenty of fresh vegetables to make nourishing, comforting soups and stews; as I consider what to contribute to all the potluck gatherings in the days ahead. Along with all the rich appetizers piled onto buffet tables this month, the presence of a few crisp vegetables—with or without an accompanying dipping sauce—is always appreciated. I’m not talking about those giant party platters from the refrigerated section of the supermarket or warehouse store—you know, the ones that feature an uninspired melange of stubby carrots, rock-hard cherry tomatoes, and roughly-cut vegetables that have all been rinsed in chlorine, or worse, to preserve “freshness” and reduce contamination. No, I’m talking about locally grown, snappy-crisp vegetables that taste like real food.
In California we often equate guacamole with mounds of greasy tortilla chips and margaritas and poolside summer parties, but it also makes a welcome addition to holiday parties…especially when paired with cauliflower and broccoli florets, red bell pepper strips, radishes, and crunchy sticks of celery and jicama.
Guacamole is best made with Haas avocados—the plump ones with bumpy black skins,which are far richer and meatier than other varieties. This recipe relies on clean, simple flavors, but feel free to add a bit of ground cumin, a clove or two of minced garlic, chopped fresh cilantro, any other Latin flavors that appeal to you.
The added step of rinsing the avocado may seem odd, but it is the best way I’ve found to prevent darkening.
GUACAMOLE WITH JALAPEÑO & LIME
3 ripe avocados
2 tablespoons fresh lime juice
Salt
1 tomato, seeded and chopped
1/3 cup finely chopped white, red, or green onion
1 seeded and finely chopped jalapeño chile pepper
1. Cut the avocados in half lengthwise and discard the pits. Using a large spoon, scoop the flesh from the skins and rinse quickly in a bowl of cold water to prevent the avocado from darkening. Drain well.
2. In a medium bowl, use an old-fashioned potato masher or the tines of a fork to mash the avocados, leaving some texture.
Mix in the lime juice and 1/2 teaspoon salt; then stir in the tomato, onion, and jalapeño.
Taste, adding more salt if needed. Transfer to a small bowl and serve at once, or cover with plastic wrap directly touching the surface and refrigerate for
up to 4 hours. Makes about 3 cups, to serve 10 to 12.
Recipe adapted from Great Party Dips by Peggy Fallon (John Wiley & Sons 2009)
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
The approach of winter may dampen some spirits, but nearly everyone is energized at the thought of Thanksgiving. It’s part holiday; part nostalgia; part family reunion; and a whole lot of good food. No greeting cards to mail or gifts to buy – we simply gather together for a higher purpose. Whether hosting our own extravaganza or merely supplying a potluck appetizer or dessert, Thanksgiving preparations are generally “old school.” This is no time to go hunting in the frozen foods aisle.
The farmers’ market is about as low-tech as it gets; and you are sure to find a wide assortment of must-haves for your holiday meal. (No empty shelves, here! And best of all, no Muzak.) Shopping in the open air is far more appealing than swapping germs in a crowded supermarket. It is also a very efficient way for us to personally give thanks to the people who grow the foods we eat all year ’round.
Kitchen-phobic guests-to-be will probably gravitate toward the plants, flowers, wreaths and other seasonal inspirations so abundant at the farmers’ market-fresh as can be, and at a fraction of the prices charged at a chic floral boutique. Certainly a more memorable option than bringing a bottle of wine for the host.
For aspiring culinary designers, there are pumpkins and winter squash of every persuasion-as well as pomegranates, persimmons, pears, and crisp apples. Unlike fresh flowers destined for next week’s garbage, sturdy winter fruits and veggies assume a second identity when the still-life is disassembled and it’s time to cook another meal.
As you navigate the market in search of farm-fresh salad components; russet potatoes to mash; sweet potatoes to bake; artisan breads for homemade stuffing; seasonal fruits and vegetables; walnuts; and local olive oil, think about picking up some ornamental corn and decorative gourds for your table, foyer, or front porch. Thanksgiving comes only once a year, so we may as well celebrate with abandon!
While exploring your inner pilgrim, consider the fundamental appeal of simplicity. For one thing, not every dish on the buffet needs to be drowning in dairy products or buried under a blanket of gooey marshmallows. Simply roasted Brussels sprouts or winter squash-or steamed veggies like green beans or broccoli-can be equally festive, and are usually a welcome diversion from all the rich side dishes associated with Thanksgiving.
Butternut or any other winter squash will work in the following recipe; I chose acorn mainly because most people find it less intimidating to deal with. It’s also unnecessary to peel; since once roasted, the skin softens and becomes quite tasty…as well as a good source of fiber.
You may need to double or triple this recipe for your Thanksgiving dinner, but it yields just enough for a cozy supper at home. Should there be any cooked squash chunks leftover the next day, think “croutons” and add them to a big fall salad of arugula and other mixed greens tossed with sliced Bosc pear and/or Fuyu persimmon, quartered fresh figs, and a mustardy vinaigrette. Sprinkle candied walnuts or pomegranate seeds over the top for added glitz.
ROASTED ACORN SQUASH
2 acorn squash (about 1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder*
Coarse salt and freshly ground pepper
1. Preheat the oven to 450 degrees. Cut each squash half lengthwise into 4 or more wedges, then cut each wedge crosswise into halves or thirds, forming large chunks.
2. On a large rimmed baking sheet, drizzle the squash chunks with oil and sprinkle with chili powder. Toss well to coat evenly; season with salt and pepper, and toss again.
Bake, stirring once, until the squash is starting to brown at the edges and is tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Serves 4.
* Change the seasoning to suit your menu or your mood…or simply omit it altogether. Instead of chili powder, substitute pumpkin pie spice; or create your own spice blend using cinnamon, freshly grated nutmeg, and perhaps a sprinkling of brown sugar or a drizzle of local honey.
For a touch of India, try a combination of curry powder and ground cumin with a dash of cayenne; or cross a few more borders with chopped fresh thyme or dried Italian seasoning, and about 1/4 cup of freshly grated Parmesan cheese.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
Who needs April in Paris when you live in Danville? Spring is officially here, and every shower validates the promise of beautiful days to come. The farmers’ market is coming into bloom as well, with towering displays of plump artichokes, field-grown asparagus, sweet little beets, crunchy peas, carrots, radishes, turnips, and tender young spinach. After months of little more than juicy citrus to satisfy our craving for fresh fruit, we are now blessed with early strawberries; plus hundreds of spring flowers to lift our spirits. So come prepared to stock up! Bags are available at the market, of course, but it makes a lot more sense to carry your own insulated bag or basket. It’s also a good idea to recycle the berry baskets you took home last week, and use them to transport this week’s bounty.
December is often little more than a blur on the calendar. It takes a concerted effort to slow down and keep our lives in balance: to get enough rest, keep stress to a minimum, and to not only eat well, but eat right. Now more than ever, it makes sense to patronize our local farmers’ market—where the freshest fruits and vegetables are sold in a relaxed, friendly atmosphere. It’s also a great place to pick up gifts-of-good taste for just about any grown-up on your shopping list. (From my limited experience, children seem to prefer toys to produce. Go figure.)
The approach of winter may dampen some spirits, but nearly everyone is energized at the thought of Thanksgiving. It’s part holiday; part nostalgia; part family reunion; and a whole lot of good food. No greeting cards to mail or gifts to buy – we simply gather together for a higher purpose. Whether hosting our own extravaganza or merely supplying a potluck appetizer or dessert, Thanksgiving preparations are generally “old school.” This is no time to go hunting in the frozen foods aisle.