Eat In at Las Lomas High School

Join us for a community pot-luck picnic at Las Lomas High School in Walnut Creek.

This event is free!

We are gathering in support of healthy school lunches. This is one of over 200 eat-ins being staged across the US on September 7 this year to send a message to Congress. As a national day of action, Slow Food is hoping to persuade our members of Congress to increase funding to school lunches and make a commitment to improving the quality of food served to our children every day.

Bring your friends and family! For the month of September only,new donations to Slow Food at any level will provide a one-year membership in Slow Food USA. This is a wonderful time to join Slow Food and support good, clean and fair food.

So gather with neighbors and others who share your views on feeding our children and have fun at Las Lomas on September 7.

Listing on Slow Food USA

http://www.slowfoodusa.org/index.php/events/detail/slow_food_delta_diablo_time_for_dinner/

Delicious Dinner for School Garden

Slow Food Dinner, August ‘09



Passed appetizers:



-sweet corn pizza with arugula, hobbs bacon and tomato

-fresh fig pizza with sweet gorgonzola and parma prosciutto

-marinara pizza: tomato sauce, olive oil, dried oregano, garlic



1st:

-burrata bruschetta with olive oil braised tuscan kale and maldon sea salt



2nd:

-local spiny lobster salad with heirloom tomatoes and a medley of green and Romano beans



3rd:

-hot-smoked Alaskan king salmon with fresh shelled beans and sweet corn ragout



4th:

-roasted lamb with Watsonville artichoke hash and olivada



dessert:

-farmer al’s peaches with tocai sabayon and crushed raspberries



cheese:

-reggiano parmesan with 25 year aged balsamic

The Start of Knoll Farms, in Kristie's Words

Basically, I grew up in Southeast Texas from the time I was zero until 11. Then from the time I was 11 to 19 I lived in Orange County, California....I basically lived in Orange County ‘til we moved – ‘ til Rick and I moved up here in ’79.

We thought it would be kinda cool to live in the Bay Area. We were dying to get out of LA, Orange County. We both came from garden backgrounds. I grew up with a big garden in Texas and Rick had a big garden in Norwalk where he grew up. We decided we both wanted to eat healthy. We had a nice backyard garden. Our whole backyard was garden. Then when we had the opportunity to move up here we had the idea to buy a 1-acre place with a nice house. We looked at some properties and they were way over what we wanted to pay and this was way over what we wanted to pay. 10 acres of alfalfa, that’s it and one building. We actually became farmers as soon as we moved here.

When we moved onto this property, we had 3 mortgages. The little garden that we planted and the alfalfa that we were growing were our pocket money. I got a job as an inventory clerk at the John Deere dealer. I wanna say we farmed the alfalfa another year. In the early winter of ’81, we decided to plant the fruit trees. We figured if we could eat fruit for as long as we could, we’d be happy. So we planted 9 different varieties of cherries, 3 different varieties of apricots, 2 different plums , 9 peaches, 9 nectarines, 3 figs, 3 pears. Each variety was a 200 foot row. Right around 600 fruit trees. And we had part of the property out back. So in the summer we decided we wanted to plant melons, Crenshaw melons into ground that had been alfalfa, they were to die for.

By January, we were out of money.

We tried for several years to make the money last all year but we couldn’t. We had to farm. If we were going to farm we needed something to keep us going year round.

We weren’t like the other people around here. We didn’t come from a farming family didn’t have it in our blood. So he thought that having a degree would give him more credibility. Planting the 600 fruit trees made it a little more than a garden. The 600 fruit trees was insane. Other than providence taking its course, you know, maybe we were supposed to be here. It wasn’t really anything that we planned. Except for the thing when I said, we’re gonna have to have income year round: leafy greens and stuff. Then he got the bright idea.. planted garlic in the fall.... He decided he would make it a product. He started planting it in beds. We were gonna haul ‘em all out of the ground and sell ‘em when we needed the money. We knew nothing really when we started doing this, it’s amazing.

Anne Tom, Oral History

When we first arrived: Everyone was so friendly. We had, you know, lots of Mexican students and -- Chinese Asian, my kids were the only ones, the three in elementary school. There were grown Asian Chinese people they were the children of the owner of Centro-Mart. But they were, you know, already grown. But I met the owner Mr. and Mrs. Wong who owned a small grocery on Oak Street, just right next to Chevron gas station now. They were the nicest people and welcomed us. “Oh we have not seen Chinese students in this community for long, long time.” Especially Welling, he was such a rascal, he was active and he would not just stay around-- he roamed around, just raced around the store. And, so Mr. Wong was very happy to see a little Chinese boy running around. And always gave him bubblegum and stuff like that. And also, we were fortunate and have nice neighbors on Eureka Avenue. And in a way, nothing much changed on Eureka Avenue.... Mr. Wolfe always came by and advised me. ... Gradually, he even taught me how to prune trees....Especially now that he is gone, my memory of him – every time when I prune trees, I thought of him... I am so different – ethnic, look -- and whatever – I am so totally different -- but we were accepted to this neighborhood.

I always bumped into friendly people. They always looked at my 3 boys, they were like a little 3 steps because age-wise they were so close and they were handsome... Wherever we went I met friendly people and they had good friends in school and their parents also were nice....We were accepted to this family and that made me feel at home.

Now: The new residents seem to have no respect for anybody. Among themselves and more so to the older residents whether in age or in, you know, chronological order. They have no respect for the people who already live here. On the roads they say, you know, “Who cares about you farmers? Who cares about you? Small town people.” That is the arrogance... They have no respect to anybody who is their neighbor. For instance, let me illustrate how bad it can be. A few years ago when the new Safeway opened there was a big thing in Brentwood and I shopped there too. And I met a young mother with a cute little baby boy, wearing boots, like hiking boots -- so cute on him. I was getting in line to pay and she was ahead of me and I just made a remark, “Those are beautiful boots! What are you going to do with them? Are you going hiking?” Or something -- just talk to the baby. And the mother--I don’t think she’s probably in the mid 20’s or late 20’s -- and she turned around and looked at me: “Oh do you like my baby? You want to work for me?” And I looked at her as okay, I dress sloppily and I am an ethnic person – I need work? But I would not expect someone to say to me ...“be my babysitter!”, you know, a nanny or something. And I said “no, I have a farm to take care of.” That would be even worse. “A farm, why you want to work on a farm?” so I said, “It’s my choice.”....So, that’s how I come to see the new people, especially the younger people. They show no respect to other people. They come here and they get a big house -- they are the queen and king. You know, “we can do anything here.” So that kind of attitude really upsets me.... All they know is: “I drive an SUV, I drive an expensive car, I have a big house and blah, blah, blah.” That’s all! “We are above you, we are superior to you.” You can have your way, I am happy with my way.

Summer Recipes

So,my computer is still broken so I am posting more recipes for summer shares instead of emailing them. This one is a favorite in my household. Summer comfort food.
Franco's Pasta with Zucchini and Potatoes
Epicurious | September 1996
by Faith Willinger
Red, White & Greens
Can be prepared in 45 minutes or less.
Yield: Serves 4 to 6
1 large (about 1/2 pound) boiling potatoes cut into 1/2-inch dice
2 1/2 tablespoons fine sea salt plus additional to taste
2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taste
preparation

In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.

Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.

Now, what to do with all the apricots? For your information, the Blenheims in this week's share are listed on the Slow Food Ark of Taste. I think they are the essence of apricots; what apricots should be. I've never tried the recipe below, but how bad could it be with apricots, butter and sugar? It's from a website called Kitchen Parade. Enjoy!
FRESH APRICOT BARS
A showcase for orbs of apricot
Hands-on time: 20 minutes
Time-to-table: 1 hour
Serves 12 or 20

* 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
* 1-1/4 cups sugar
* 2 eggs
* 1/2 teaspoon almond extract
* 2-1/2 cups flour, fluffed to aerate before measuring
* 2 teaspoons baking powder
* 1/2 teaspoon table salt
* Fresh apricots (halved) or canned apricots (well-drained), enough to fill the tray
* Icing sugar

Preheat oven to 400F. With an electric mixer, cream the butter until light and fluffy. Add the sugar and continue beating until light and creamy. One at a time, add the eggs and beat until batter becomes glossy. Add the extract and incorporate. Stir together the flour, baking powder and salt, add to butter mixture and incorporate fully but do not overbeat. With your fingers, spread evenly in a well-greased jelly roll pan or a baking sheet with sides, even a 9x13. Arrange apricots cut-side down in rows so that when cut, an apricot half sits in the center of each bar. Bake for 15-20 minutes or until cooked clear through and slightly golden on the edges. Let cool slightly and sprinkle with icing sugar. Any leftovers should be covered and refrigerated.

What to Do with Wild Greens and All that Fruit!!

Well, eaters, I am sorry there is no newsletter this week. My computer is in the shop. I hope to get it back tomorrow. In the meantime, I am using an old one belonging to my son but I don't have all your email addresses. I hope the recipes I post here will serve as a replacement.

Lambsquarters Greek Salad
2 cups Lambsquarters greens
2 Cucumbers
2 Tomatoes
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)
Dressing:
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper
Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving. from Prodigal Gardens

Thotakura Vepudu Recipe
6 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
1 big onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 dry red chillis de-seeded
5-6 garlic flakes, crushed
1 sprig curry leaves
2 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive oil

Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed.

Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.

Add the boiled leaves and saute uncovered for 15-20 mts or till done. Serve hot with rice. www.sailusfood.com

The stone fruits we get each week during the summer are full of antioxidants as well as vitamins and minerals. Eating them out of hand is easy and delicious. But when we get as many as we did this week, recipes help a lot. You can use any stone fruit in this recipe but the apricots and almond flavor are wonderful.

Apricot-Almond Clafouti
1 pound fresh apricots (about 8 medium), pitted and cut into wedges
1/4 cup almond liqueur, such as amaretto, or orange juice
1 lemon
1 tablespoon plus 1/3 cup sugar, divided
2 large eggs
1 large egg white
1 cup low-fat milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
Pinch of salt
1 tablespoon sliced almonds
Confectioners’ sugar for dusting

Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.

Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.

Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.

Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm. - another healthy recipe from EatingWell

Pork Tenderloin with Roasted Plums and Rosemary
Roasted plums
1 pound black or red plums, pitted and cut into eighths (6-7 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split (see Substitution Tip)

Pork
2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.

Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.

To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.

Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums. -- another healthy recipe from EatingWell