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From Our Markets by Chef Leslie Stiles  Happy Independence Day Everyone! We are fortunate indeed to be able to exert our independence and shop locally for foods grown by people we can actually talk to about how and where they were grown and what may have been sprayed or not on them. Farmers' markets are a strong symbol of independence as well as success for farmers' and consumers alike.  Summer heat has hit our growing regions bringing an ever expanding assortment of tomatoes, summer squash, green beans, corn, and the ever luscious and juicy stone fruits. Nectarines are abundant in both colors, yellow or white, with the white having a ton of sugar, flowery undertones and the yellow sometimes tasting of soft, ripe mangos. Peach varieties are back in force with white, yellow, donut and more. The cling free varieties such as the J and J Farms' O'Henry will come in around the middle of July.  Heirloom tomatoes are starting to show up in a colossal kaleidoscope of colors, shapes and sizes. These thin skinned starters of the tomato family do not pack or ship well and are a bit slower to mature with smaller yields but they are worth every second of their peevishness. Sliced raw or passed under the broiler with a slice of Manchego, you can not go wrong with local, summer tomatoes. Taste anticipation. I have been told that melons will be a bit late this year due to slow rising mercury in the valley. Maybe they are making up for lost time now. Go watch a parade or better yet march in one, have a spectacular locally grown communal meal and check out the fireworks while remembering just exactly what it all represents to us. Move it and lose it! PS Slow Food Delta Diablo is hosting a farm tour on July 9th in Brentwood and Oakley. Farms visited will include Rose Lane, Frog Hollow and Knoll Organic. The bus leaves Pleasant Hill at 9am and returns at 3:30. Cost is $50.00 per person. The fee includes the bus ride and lunch at Frog Hollow. For more information about this tour contact: chef@cccfm.org. Lesley Stiles can be reached at chef@cccfm.org. |
From Chef Lesley Stiles: Summer Squash Sauteed w/ Lemon and Mint 4 or 5 medium sized summer squashes (could be zucchini, patty pan, crookneck etc.), cut in large chunks 2 cloves garlic, peeled and chopped 2 tablespoons olive oil zest from 1 medium sized lemon 2 tablespoons of chopped fresh mint a couple of chili flakes 1/4 cup chicken or vegetable stock kosher salt and freshly ground pepper Heat oil in a large sautee pan and add the garlic. Cook 2 minutes on medium heat. Add squash and sautee for 3 minutes on medium high heat. Add chili flakes, mint and zest and sautee 1 more minute. Add stock and cover for 2 more minutes. Alternately put everything in the recipe in a pan you use for your grill that may get a bit dirty and set to the side while you are grilling your dinner. Season with kosher salt and pepper. Serves 4. |
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