It’s winter now so the offerings at our weekly Farmers’ Market are not as abundant as in the summer, but Bruce and I go every Sunday rain or shine. We call ourselves die-hards, who can’t live without our regular supply of fresh eggs from Lucy, wild salmon from Pat O’Shea, red butter lettuce from Annie at High Ground Organics and juicy, crisp apples from Sylvia and her orchards at Prevedelli Farms.

I’ve been going to farmers’ markets for more than twenty-five years, but never with the regularity and dedication as I have since Bruce started thinking organic about three or four years ago. He used to question the amount of money I spent on buying pesticide free and organic, and wondered if it made any difference. He seemed to think the produce from grocery stores was just as good, until he watched the documentary film, Food Inc., an unflattering look at how much of our foods are processed by the corporate machines, how animals are inhumanely raised and slaughtered, and the positive effects that buying locally and eating organic have on our health, our environment and ultimately our pocketbooks. Ever since seeing this movie, Bruce has been a regular at our Farmers’ Market, shopping there when I’m out of town and even changing a flight to return home on a Saturday rather than a Sunday, so we don’t miss a week of healthy eating. Bruce always handles the money and carries the shopping bags, while I search, squeeze, smell and select.

As far as I know, Lucy, the egg lady, has never missed a week at our Mountain View market. She is hard at work by 2:30 on Sunday mornings. Single handedly she loads the back of her white paneled truck with containers filled with hen and duck eggs that she picks from her coop the day before. She balances her load with heavy crates of other seasonal products, like oranges and kiwi in the winter and ripe tomatoes and sweet cantaloupe in the summer. She drives three hours from Clovis, a farming town near Fresno in the Central Valley, to our market in Mountain View, which claims to be the fifth largest in California. We arrive at 9:00 a.m. when the market opens and make a beeline for Lucy’s stand where we select a half dozen or so smooth browns and whites to last us the week. After buying eggs laid by free-range hens who scratch, peck and feed on real food in an open field, I will never eat store-bought eggs again. Lucy’s eggs have bright, yellow yokes that make the best scramble.

A few steps
away, Bruce gets in line for chewy ciabatta rolls at Acme Bread Company, while I visit Toby across the aisle at Farwest Fungi.

Acme bakes the bread of choice for many top-rated San Francisco restaurants, so we are fortunate they have a bakery in our back yard. At Farwest Fungi I pick out fresh shiitakes, which I put in a brown paper bag for proper storage in my refrigerator. Did you know that shiitakes have four to ten times the flavor of common white button mushrooms? In addition to their robust, pungent, woodsy, meaty flavor, they provide high levels of protein, potassium, niacin and B vitamins, calcium, magnesium and phosphorus. I use this delicious form of multi-vitamin in my version of Milanese risotto, fresh egg scrambles, and my sauteed chicken breasts with mushrooms and fontina cheese.

Pam’s Delicious Chicken Breasts with Shiitake Mushrooms

Lightly season chicken breasts with Kosher salt
Over high heat melt butter and olive oil in saute pan and cook mushrooms, set aside
In same pan heat olive oil and butter over high heat and quickly saute seasoned chicken breasts four to five minutes on a side, depending on thickness (don’t overcook)
Remove cooked breasts and top each with sauteed mushrooms
Cover with fontina cheese and broil until cheese melts into mushrooms
Serve Immediately

Further on down the aisle, we buy the fish we need for the week from Pat O’Shea at Mission Fresh Fish. The salmon fillets sell quickly at $17 a pound, much cheaper than at Whole Foods, but if you buy a larger salmon roast for $12 a pound, they will fillet the fish at no extra charge.

With regular practice, we can pretty much eyeball the perfect size for the two of us, but if we can’t find it, Teresa or Cynthia rummage through the big ice chests in the back and locate just what we are looking for. I love watching determined customers forage through bins filled with fish heads and scraps, and then bargain over the cost if they think the odds and ends are priced too high.

I learn so much from the farmers when I chat them up and taste their samples like honey crisp apples, blenheim apricots and thomcord grapes. Sylvia who owns Prevedelli Farms in Watsonville grows many varieties of apples and berries like olala’s and raspberries from which she makes jam. Speaking from years of experience and bubbling with enthusiasm, she explains that being present at the market is more about educating her customers and less about making money. She has been farming in Santa Cruz County for more than 40 years and is a fixture at our Sunday market.

At $3 a pound, summer heirloom tomatoes are extravagant, but the season is short, so it’s well worth the money. Slice open a reddish-purple calabash, top with some fresh burrata cheese, a sprinkle of chopped basil, a splash of aged Balsamic, and you will think you are eating al fresca at a trattoria in the center of an Italian city like Rome.

A Sonoma county rancher always draws a crowd as he answers questions about what makes grass-fed beef taste better, and an artisan cheese maker explains the importance of using high quality milk from her very own herd.

Even though the prices are considerably higher than traditional grocery stores, I’m impressed with the number of families who shop regularly at Farmers’ Market. Parents make it a productive, educational event with mom pushing the stroller while dad carries a tiny tot on his shoulders for maximum views. What a wonderful way for parents to teach their little ones about how food grows and encourage them to try different things. Today I met an attractive couple pushing a dual stroller with their twins all bundled up. The mom told me she was completing her degree in nutrition, and it’s never too early to expose your kids to healthy eating.

To provide some entertainment for the kids, there’s a person dressed up in a clown suit, making cartoon characters by twisting balloons, and there’s always a crowd around the live music, maybe some blue grass strummers, a string quartet or a solo entertainer on the harp. Bruce and I sometimes meet our good friends Sandi and Bob at the market and sit at the picnic tables to drink coffee, catch up, and people watch together.

One of the things I’ve noticed about Farmers’ Market is that the majority of the shoppers are slim and athletic looking, unlike heavier people I tend to see at Costco. I’m not drawing any conclusions, but it’s certainly my observation. And yes, it’s definitely more expensive to shop at farmers’ markets, but because the food is fresher, I find it lasts longer in the refrigerator and doesn’t go to waste. Occasionally I shop at traditional grocery stores, but mostly to buy non-perishables like aluminum foil and paper towels. However, my market of choice sits in a train station parking lot where I rub shoulders with the dedicated farmers who grow our food and give me the confidence that I’m eating healthy every week.

Local harvests in the beginning of summer are plentiful!

Yes, the video above is a bit quirky, and we’ll almost guarantee you won’t find a robot giving you recipes at the farmers’ market. We thought you might enjoy a quick look at Bay Area Farmers’ Market organic fruits and vegetables fresh right now.

Summer’s Harvest includes: Corn, cherries, white donut peaches, flavor rosa pluots, yellow and white nectarines and peaches, white and red raspberries, blackberries, heirloom tomatoes, spinach, rapini, kale and more organic and Asian vegetables, plus more from family farmers.

Markets in the Bay Area have the best harvests from Salinas, Monterey, Brentwood, Sierra Foothills, Vineyards in Marin, Sonoma, and Napa counties, and throughout California. There are micro-climates which allow for a variety of fruits and vegetables unseen in other areas of the world. Within 100 miles of the farmers’ market you can find weather and soil suitable for a year of interesting, tasty meals.

What to cook? The San Francisco Bay Area is filled with culinary experts, food professionals, farmers, and chefs. We have a library of recipes that we will continue to share with you, and invite you to share your favorite recipes using farmers’ market produce as well. Feel free to come to the market and talk to your neighbors and farmers’ market manager. Throughout the year we also enjoy sharing recipes on our Facebook Page, and love to see your recipes as well.

Saturday’s cooking demonstration was wildly successful. Thank you to all who came out! As recipes ran out at the market rather quickly, you can nab them here to make your delicious mushroom dishes at home.

These recipes were emailed to our subscribers the day before the cooking demonstration. If you would like to receive recipes, cooking demonstrations updates, and other farmers’ market news, please sign up for our email list here: Signup for eblasts!

Mushrooms w/ Lemon and Parmesan

2 pound fresh cremini mushrooms, sliced thin
2 cloves garlic, chopped fine
Juice and peel of 2 lemons
½ bunch Italian parsley, chopped fine
½ pound of parmesan reggiano
2 tablespoons good olive oil
Kosher salt

Mix mushrooms, garlic, parsley, lemon juice and peel, olive oil and salt in a bowl. Shave parmesan on top w/ a vegetable peeler. Serves 4 to 6.

Green Garlic Sautéed with Mushrooms and Gai Lan (Chinese Broccoli) and Asparagus

3 stalks of green garlic, sliced thin
1 bunch of Gai Lan, sliced thin
1 pound asparagus, sliced thin
½ pound of cremini mushrooms, sliced
2 tablespoons olive oil
Sea salt and ground pepper

Heat a large skillet and add olive oil. Let heat for a few seconds and add the green garlic. Sauté for a minute or two and add the broccoli, asparagus and mushrooms. Let cook until the Gai Lan is bright green and season with salt and pepper. Serves 4.

Cream of Mushroom Soup

3/4 to 1 lb. mushrooms
1/2 medium yellow onion
1 potato, shredded
1 carrot, shredded
1/2 cup barley, rinsed

1 1/2 qts. chicken broth
1 cup half and half
2 tbsp. olive oil
2 tbsp. chopped parsley

Clean and chop mushrooms. Heat 1 tbsp. oil in large skillet, sauté mushrooms over medium heat until all water has evaporated, about 9 minutes. Set aside. In large pot heat remaining oil and sauté onion until transparent. Add shredded potato and carrot and cook over medium heat, stirring constantly. Add chicken broth and bring to a low boil, maintain till vegetables are tender. Add sautéed mushrooms and barely, simmer 30-40min. Remove about 90% of the vegetable mixture and puree. Stir back into pot; add cream and heat through. Sprinkle with chopped parsley and serve.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Butter Lettuce and Radish Salad with Fresh Spring Herbs
Recipe from Epicurious.com

2 small heads of butter lettuce, outer leaves removed
4 thinly sliced radishes
1 avocado, peeled, pitted, sliced 1/2 inch thick
1/2 cup assorted whole fresh herb leaves
(such as tarragon, chervil, parsley, and cilantro)

Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.

Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.

Stir Fried Baby Bok Choy
Recipe from Epicurious.com

1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper

Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.

In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.

Spring

Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary

Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.

Fall

Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds

Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!

Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
2 eggs
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about
40 minutes.