The Food Goddess is on the
loose at the Farmers Market

Wow!  I think we are going to have an amazing bounty of local farm fresh fruits and vegetables this season!

I went to our local Farmers Market at the Redding Civic Center on Saturday and was just delighted to see some familiar faces selling beautiful produce.

I am impressed that there are now two entrepreneurs selling their fresh-baked goods, and there was a lovely array of soaps, plants, eggs, and, of course, nuts, honey and olive oil.

Our Farmers Market has started to grow, yet is small enough for each and every one of us to meet and greet our local food purveyors.  Get to know someone who grows or makes your food!  Introduce yourself.  Ask questions.

A few years ago at the Farmers Market I asked about an odd white carrot-looking vegetable, the grower told me it was a daikon, and used in Asian cooking. It is now one of my favorites!

I think you will find the people who participate in our Farmers Market will enjoy talking to you, and may even let slip a farming secret (or two!).

Well, when I arrived on Saturday to check out all of the offerings of the Farmers Market, I noticed that there were quite a few tables dedicated to large piles of sweet delicious snap peas.  Big plump snap peas.  As delightful as the snap peas are alone, there is another fantastic way to share your treasure with friends and family.  I came across this recipe a few years ago and just love its simplicity.

Serving up a bowl of snap peas  is a great healthy snack. It can also be used as a quick appetizer for a friendly gathering.

So, enjoy the early season, friends! Please go and meet your local farmers who are dedicated to bringing you the amazing food that finds its way to your table, and also the passionate bakers who share their love of food through their trade.

Remember, this is a chance to meet the person who actually grows the food you will eat!

You don’t get this at your local “super” market.

Enjoy friends!  See you all at the Farmers Market on Saturday!  Say hello to your farmers, and me!

Printer-friendly recipe

Snap Peas in a SNAP

Remove string from peas, toss in about ½-1 tablespoon dark sesame oil.  Toss with sea salt to taste. Drizzle juice over peas.  Sprinkle with sesame seeds.

That is it! Wow! Too good!

(If you are ambitious, toast the sesame seeds, or if you can find them, use the black sesame seeds for a more distinctive flavor.)

Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2008 Andrea R. Charroin