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.

The California Farmers’ Markets Association invites you to apply for the Downtown Los Altos Farmers’ Market at State Street and 2nd Street on Thursdays 4:30pm to 8pm, May 5th through September. Los Altos Village Association is hosting the farmers’ market, and has agreed to have CFMA manage it. We are committed to providing only the best quality, freshest California fruits, vegetables and gourmet food items. All of our markets are currently filled, with the exception of Downtown Los Altos. You will be notified if you are confirmed or waitlisted for the market as soon as possible.

Many of you may remember when CFMA operated the farmers’ market in Los Altos at Loyola Corners by Bank of America. Los Altos Village Association, the Downtown Los Altos Farmers’ Market sponsor since 2000, is excited by the efforts of CFMA to energize the farmers’ market and Los Altos’ downtown.

CFMA’s staff experience combines over 60 years in developing and operating Certified Farmers’ Markets in the greater San Francisco Bay Area. CFMA successfully integrates Certified Farmers’ Markets in cities through its unique marketing strategies that bring customers in critical mass.

We look forward to working on making the market even more successful. We have started to implement our marketing and promotions programs. We look forward to working together to make this the best yet for the Downtown Los Altos Farmers’ Market

Please return your application by Friday, April 22nd (postmarked).

Application for Agriculture:

Los Altos Farmers Market Certified Producer Application 2011

Application for Prepared Foods:

Los Altos Farmers Market Non-Agricultural Producer Application 2011

Please click one of the links above to download your application. Print, fill it out completely, and mail it back:

Market information:

Los Altos Farmers’ Market has become a community staple in Downtown Los Altos during the longer days and summer nights. Many Los Altos residents come downtown for their pick of fresh fruits and vegetables, and to enjoy local artisan foods.

Season:

May 5th through September, Thursdays 4:30pm – 8pm

FOR IMMEDIATE RELEASE
DATE: May 5th 2011
SUBJECT: Los Altos Farmers’ Market opens with new hours and more farmers for the 2011 Season
DAY, TIME & LOCATION: Thursday, May 5th, 2011, 4:30pm to 8pm, Downtown Los Altos, State Street & 2nd Street

Los Altos… The Los Altos Farmers’ Market is returning bigger and better on the same day, Thursdays, but a new time from 4:30pm to 8pm! This year the Los Altos community will have access to more organic farmers during the Thursday night farmers’ market. The farmers’ market’s big change comes in two helpings.

For the first time, the downtown farmers’ market will be open from 4:30pm to 8pm every Thursday from May 5th through September. The extra half hour allows the farmers enough time to harvest the crops, pack the trucks, drive to market, unpack their freshest harvests into their stalls, move their trucks, and open the farmers’ market by 4:30pm. The Los Altos Farmers’ Market has always been a race against the clock to setup the market by 4. By pushing back the starting time to 4:30pm, farmers will have time to setup in the downtown, offering a higher quality farmers’ market with your favorite farmers and artisan prepared foods.

On May 5th, the Los Altos Farmers’ Market will have an opening day celebration with cooking demonstrations, Cinco de Mayo piñata games for children at the top of each hour, and a street packed with the freshest California harvest direct from certified farmers and food artisans.

The Los Altos Farmers’ Market is now managed by the California Farmers’ Markets Association, which also manages 15 farmers’ markets including Mountain View, Saratoga, and San Jose Blossom Hill. Many of the same great family farms will attend the Los Altos Farmers’ Market throughout the season.

The season’s harvest, direct from California Certified growers and producers, brings you Watsonville’s sweet strawberries, your favorite field flower bouquets, organic produce, and more. Look forward to the first cherries of the year straight from Modesto in mid May. Weekly crop updates will be listed on the Los Altos Farmers’ Market Facebook Page each Thursday. Shoppers can also enjoy free recipes on the farmers’ market Facebook Page and at the market’s information booth.

The farmers’ market provides access to local fruits and vegetables, and heirloom variety produce from family farmers. The expansion of the farmers’ market provides the community with food and nutrition education, new organic farmers, more cooking demonstrations, fresh produce, and opportunities for nonprofit community organizations to share their work. Local non-profit organizations can contact the California Farmers’ Markets Association for placement information.

Los Altos Village Association is hosting the farmers’ market, and has agreed to have CFMA manage it. The Los Altos Certified Farmers’ Market is a location approved by the Santa Clara County Agricultural Commissioner where farmers offer for sale only those fruits and vegetables they grow themselves.

# # #

For more information please contact:
David Gerhard
Director of Communications
California Farmers’ Markets Association
1-800-806-FARM (office) | 925-465-4693 (fax)
CaFarmersMkts@gmail.com | www.CaFarmersMkts.com

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.