Every market day, volunteers collect food donations directly from farmers and generous customers who drop off their contribution at the Education Station. On Tuesdays, volunteers from Waste Not Napa Valley deliver donations to local organizations, including The Table and NEWS Domestic Violence and Sexual Abuse Services. On Saturdays, Napa Valley CanDo volunteers deliver donations to the Napa Food Bank for distribution at seven sites across Napa County.
Fresh produce donations from the Napa Farmers Market make a big difference for people who don’t have enough to eat in the Napa Valley. Shirley King, director of the Napa Food Bank, said that market produce donations have greatly improved the nutritional value of food for their clients. When asked what market shoppers should buy for donations, Shirley said, “We want anything and everything. Nothing will go to waste, but peppers, cucumbers and berries are especially popular.”
With the news that the Napa Farmers Market is going year-round on Saturdays, Napa Valley CanDo needs more volunteers to continue the fresh food donation pick-up and delivery on Saturdays. A volunteer shift takes only about an hour and ice cream breaks are included. To sign up as a volunteer, contact project leader Karen Garcia at firstname.lastname@example.org.
Food Days at the Napa Farmers Market are a chance to support our community while having fun.
On Tuesday, Oct. 23, complete the “Passport Challenge” for a chance to win fabulous prizes. At the resource fair, customers can connect with a variety of organizations supporting the local food system including Abode Services, CalFresh, Napa County Agriculture Commissioner, The Napa Food Bank, Napa Valley Unified School District School Lunch Program, The School Garden Doctor, UC Master Gardeners of Napa County, Waste Not Napa Valley and Women Infants and Children (WIC).
On Saturday, Oct. 27, at the Chef’s Demo: Chef Terry Letson of Fumé Bistro will demonstrate a recipe at the Napa Farmers Market at 10 a.m. The demonstration is free and recipes and tastes will be provided. Bring your youngsters to the Education Station for Story Time at 9:30 a.m. and 10:30 a.m. followed at 11 a.m. by a persimmon tasting. On the KVYN Music Stage, Bruno Grossi will perform.
This week’s recipe is from Chef Kristine Schug of Schug Winery. During last Thursday’s Farmers Fresh Radio Hour on KVON 1440 AM, Kristine described her dish as “accidentally vegan” because once she finished the recipe, she realized she used no animal products to achieve the desired flavors.
Roasted Yukon Gold Potato and Vegetable Salad with Curry Vinaigrette
Kristine Schug, Schug Winery
4 large Yukon Gold potatoes, in 3/4-inch cubes
4 cups butternut squash, peeled, seeded, in 1/2-inch cubes*
2 cups carrots, peeled and cut into thick diagonal slices
Salt and freshly ground pepper
1/4 cup honey
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1/4 cup Dijon mustard
1/4 cup lemon juice (or to taste)
1 to 2 tablespoons curry powder, to taste
1/2 cup salad oil
1 cup scallions, sliced
1/2 cup celery, in small dice
2 cups fresh apple, in small dice (Honeycrisp or Braeburn are good choices)
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, preferably Thai basil, torn
1/4 cup fresh mint, finely chopped
1 cup slivered almonds, toasted
Place the potatoes, squash and carrots in separate bowls. Toss the vegetables with enough olive oil to coat them lightly, then pour each onto separate baking sheets covered with foil. Sprinkle generously with salt and freshly ground pepper.
Roast the vegetables, one sheet pan at a time, in a preheated 425 degrees Fahrenheit oven (see Note below). After each sheet pan has been in the oven for about 15 minutes, remove the pan, turn the vegetables over with a spatula and continue roasting until they are nicely browned and fully cooked, another 10 to 15 minutes. Remove the pans from the oven and allow vegetables to cool to room temperature.
Make the vinaigrette: Whisk together the honey, mustard, lemon juice and curry powder. Once the honey has dissolved, whisk in the salad oil in a thin, steady stream. Adjust the flavors with more honey or lemon juice as desired.
Place remaining ingredients in a large mixing bowl. Add cooled roasted vegetables to the bowl and 1 cup of the vinaigrette. Stir until vegetables are evenly coated. Correct for seasonings and add more vinaigrette if desired. Add toasted almonds, stir and toss once more. Serve salad slightly warm or at room temperature. Makes 10-12 servings.
Note: In many ovens the burden of trying to roast so many vegetables all at once causes them to steam and not to brown very quickly. If you do have a conventional oven, best results are achieved by roasting the vegetables separately. Success with two sheet pans can be achieved in a convection oven if you have one.