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.