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Corn and Zucchini Salad with Feta | Modesto Certified Farmers Market
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Raquo; Corn and Zucchini Salad with Feta. Corn and Zucchini Salad with Feta. July 20, 2015. 4 ears of corn, husked. 4 small zucchini (about 1 lb.), thinly sliced lengthwise on a mandolin. 8 10 zucchini blossoms, torn into large pieces (optional). Cup coarsely chopped fresh basil. Cup coarsely chopped fresh flat-leaf parsley. Cup white wine vinegar. Teaspoon crushed red pepper flakes. Freshly ground black pepper. 4 oz feta, crumbled (about 1 cup). Cut kernels from cobs and place in a large bowl.
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News | Modesto Certified Farmers Market
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2015 COOKING CLASS SCHEDULE. May 5, 2015. Announcing the 2015 COOKING CLASS SCHEDULE! Save the dates and plan to attend! The Modesto Certified Farmers Market 2015 season kicks off Thursday, April 2nd! Through the generous sponsorship of local family-owned Direct Appliance, Inc. on McHenry Avenue, the Saturday markets will continue to include cooking demonstrations, as well as hands-on, interactive cooking classes featuring fresh […]. November 25, 2013. May 13, 2013. Spring Fresh Cooking Class 2013. Here&...
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Become A Vendor | Modesto Certified Farmers Market
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Raquo; Become A Vendor. We hope you will join us this year at the Modesto Certified Farmers Market as we complete our transformation to become the Central Valley’s premiere public market and an irreplaceable asset to our surrounding agricultural community. For years we have been reaching out and listening to local farmers and our customers to guide our work; planning and implementing changes at our downtown market to once again have farmers as a main component of our weekly offerings. Download a Stanisla...
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About | Modesto Certified Farmers Market
http://modestocfm.com/about
The Modesto Certified Farmers’ Market began in 1979 from humble beginnings. A farmer, MJC Ag Instructor and then Mayor Peggy Mensinger brought fresh produce direct to the Community long before “Buy Local, Buy Fresh” became a catch phrase. We continue to be a grassroots organization, supporting our local farmers and Community while striving to maintain a balance and meeting the needs of an ever changing consumer landscape. CA Certified Farmers Markets.
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Summer Veggie Pasta | Modesto Certified Farmers Market
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Raquo; Summer Veggie Pasta. June 12, 2015. No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids. Serves 4 (serving size: 1 1/2 cups). 1/2 pound uncooked whole-grain linguine. 1/2 pound yellow squash. 1 pound tomatoes, finely chopped (3 medium tomatoes). 2/3 cup finely chopped red onion. 2 tablespoons extra-virgin olive oil. 2 tablespoons champagne or white wine vinegar. 1/2 teaspoon kosher salt. 2 garlic cloves, minced.
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Ratatouille | Modesto Certified Farmers Market
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August 10, 2015. 4 to 6 servings. 1 large onion, cut into 1/4-inch dice. Pinch crushed red pepper. 4 cloves garlic, smashed and finely chopped. 3 large tomatoes, cut into inch dice. 1 small bundle fresh thyme. 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice. 1 medium eggplant, cut into inch dice. 1 large or 2 small summer squash, cut into inch dice. 1 large zucchini, cut into inch dice. 6 fresh basil leaves, cut into chiffonade. Add the peppers and cook for 5 minutes.
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Recipes | Modesto Certified Farmers Market
http://modestocfm.com/category/recipes
September 4, 2015. Difficulty: Easy Total Time: 50 minutes Makes: 4 to 6 servings When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowders, this version has milk, cream, and chunks of potatoes, but to add […]. August 10, 2015. August 10, 2015. August 10, 2015. Makes 6 to 8 servings Ingredients 1 to 1 1/2 pounds fresh ripe strawberries (3 pints) 1 tablespoon sugar, plus...
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Zucchini with Potatoes and Thyme | Modesto Certified Farmers Market
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Raquo; Zucchini with Potatoes and Thyme. Zucchini with Potatoes and Thyme. July 20, 2015. 4 tablespoons extra-virgin olive oil, divided. 1 pounds waxy potatoes (such as Yukon Gold), peeled, cut into ’ cubes. 3 garlic cloves, quartered. Sea salt and freshly ground black pepper. 2 tablespoons fresh thyme leaves. 1 pounds zucchini, cut into ‘ cubes. Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. You must be logged in.
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Calendar | Modesto Certified Farmers Market
http://modestocfm.com/calendar
Thursday Farmers' Market Thursday Farmers' Market. Hours 7AM-1PM Shop with the most knowledgeable, friendly vendors in the area. Musical entertainment by Stephen Bernd 409-8450. Afican/Carribean Celebration Afican/Carribean Celebration. Board of Directors Meeting Board of Directors Meeting. Monthly Board of Directors Meeting at Perko's in Riverbank. 2120 Patterson Rd. 863-0200. Open to the membership. Thursday Farmers' market Thursday Farmers' market. Hours 7AM-1PM Shop Local Shop Fresh! Hours 7AM-1PM...
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Sautéed Baby Squash with Basil and Feta | Modesto Certified Farmers Market
http://modestocfm.com/sauteed-baby-squash-with-basil-and-feta
Raquo; Sautéed Baby Squash with Basil and Feta. Sautéed Baby Squash with Basil and Feta. June 12, 2015. This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash. Are not available, substitute four cups of thinly sliced zucchini or yellow squash. 6 servings (serving size: 2/3 cup). 1 tablespoon olive oil. 4 cups baby pattypan squash, halved (about 18 ounces). 2 cups sliced leek (about 2). 1/8 teaspoon freshly ground black pepper. Stir in salt and pepper.
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