CARA MAE WOOLEDGE
Here we are again in the home stretch of another difficult year. I bring good news: The Napa Farmers Market will be open to safely serve our community during the holiday season!
Our last Tuesday market is December 28 and will return on April 5, 2022, after a three month winter break. Although the Saturday market continues throughout the year, we will be closed on December 25 and January 1. So be sure to stock up on December 28, or you’ll have to wait until we debut in 2022 on Saturday January 1. 8.
Join us for a very special celebration of the Rainbow Winter Holidays at our last Saturday 2021 market on December 18th. In partnership with First 5 Napa County, Rainbow Action Network, Teens Connect and LGBTQ Connection, the event will feature various vacation characters sharing winter. story time, music and movement for thematic and bilingual children. Kid-friendly and family-friendly activities include lantern-making and a farmer’s market scavenger hunt.
With news of the omicron variant emerging across the world, getting the COVID vaccine is now more important than ever. The St. Helena Hospital Foundation’s mobile health program will be in market on Tuesdays, December 14 and 18 with free flu and COVID vaccines, including Pfizer and Moderna recalls. No appointment or health insurance is necessary, bring a photo ID and proof of vaccination.
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Once again, the Napa Farmers Market is part of the annual Give! Guide campaign and we are soliciting donations to support our food aid programs. We expect our total requirement for 2022 to be $ 71,000. Our goal is to raise $ 15,000 through the Give! Guide to help close the funding gap. Every amount helps; please make your donation at www.candogiveguide.org.
The fruit of the December harvest is the pomelo. I’ll be honest, I didn’t know about this massive fruit until I started working at the market, but it quickly became one of my favorites in the winter.
Also known as shaddock, Bali lemon, or Chinese grapefruit, pomelo is a Southeast Asian citrus fruit that prefers warmer climates, such as California. Pale green or yellow when ripe, the flesh inside is sweeter than its ancestor, grapefruit. Unlike grapefruit, don’t try to eat grapefruit with a spoon. It is best to throw in the rind first by making four slices lengthwise, without cutting into the flesh, then peeling the rest by hand and tasting the giant sections like candy.
Cauliflower is the star vegetable this month. Mark Twain once said of this often underrated vegetable: “Cauliflower is nothing but cabbage with a university education. Perhaps being described as “broccoli with BA” would be more accurate since both cousins are members of the Brassicaceae family. There are four major groups of cauliflower: Italian, Northwestern European biennial, Northern European annual, and Asian.
Although white is the most recognizable of the bunch, cauliflower also comes in orange (from a mutant plant naturally occurring in Canada), green (also known as romanesco), and purple (rich in antioxidant also found in purple cabbage and red wine).
Roasted Cauliflower with Chickpeas and Lemon Tahini Vinaigrette
This recipe is adapted from EatFresh.org, an online recipe and nutrition resource developed for individuals and families eligible for CalFresh, and a great tool for anyone interested in eating healthier on a budget.
1 head of cauliflower, cut into small florets
2 carrots cut diagonally
1 red onion, halved and sliced lengthwise
15 ounces canned chickpeas, drained, rinsed
1 tablespoon of canola, grape seed or safflower oil
1 tablespoon of Dijon mustard
2 tablespoons or more tahini, to taste
1/4 teaspoon crushed red pepper flakes
Preheat oven to 400 ° F. Combine cauliflower, carrots, red onion, chickpeas, oil over high heat, salt and pepper in a large bowl. Toss to combine and transfer to a baking sheet. Roast until cauliflower is al dente, about 30 minutes.
Combine lemon juice, Dijon, olive oil, tahini and crushed red pepper in a small bowl and whisk until well combined. Stir in the parsley and set aside.
In a large bowl, toss the roasted vegetable mixture with the dressing and toss gently to combine. Taste for the salt and pepper. Serve hot or at room temperature.
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Cara Mae Wooledge is the Market Manager at Napa Farmers Market.