Sunday, May 3, 2009

Farmer’s Market – Napa Style

Yesterday kicked off the Farmer’s Market season in Napa Valley. There is a new location, new vendors, and a new found enthusiasm. We look forward to each Saturday morning mingling with our community, and hearing direct feedback about Drink the Leaf loose leaf teas. There is no better focus group than your community!

The Tea Drinker will need to put sleeping in on Saturday mornings behind him until the end of October. Moving forward the alarm will be set for 6am, the truck loaded with tea and props, the kettle on- all ready for lift off at 6:45am. The market opens at 7:30am, and goes straight through until noon. Yesterday morning was cool and rainy, and in our opinion, a perfect day for a steaming cup of Keemun Hao Ya A.

After my early morning torture, I stopped by the booth to offer my congratulations and support to my husband. Wishing him another successful summer filled with loads of new tea fans and ambassadors all spreading the word about As I chatted with Dan, it was great to see past customers, and win over new friends with tea. Everyone is there for the same cause- to support local businesses. Or maybe they just don't feel like cleaning the house or mowing the lawn. That works for us, too.
This will be our 3rd market, and every year we walk away with new loyal customers that continue to seek us out the rest of the year. We look forward to continuing this trend. So, come by and see us, and bring your friends . Pick up fresh and locally grown produce, a bag of your favorite tea, and head home and make a tasty brunch for your family.

Farmer’s Market Frittata
Serve with a side of mixed greens tossed with olive oil and white wine vinegar. Treat yourself to a handful of Organic strawberries. Chase it all down with a mug of Jade Oolong. Or if you are like me, a refreshing glass of Sauvingnon Blanc will suffice.

4 eggs
1/8 cup non-fat milk
Pinch of cayenne
Pinch of salt
Pinch of pepper
Feta Cheese- crumbled
**Whisk the above ingredients in a bowl

Organic cauliflower – thinly sliced, 1 cup
Olive Oil

Heat olive oil in pan, cook cauliflower about 5 minutes until golden. Sprinkle lightly with kosher salt and freshly ground pepper. Add egg mixture- stir to combine. Heat for 3-4 minutes- transfer to oven (heated at 350) and cook for 15 minutes. (Make sure your pan is oven proof. If not, pour mixture into oven proof dish.) Remove pan from oven, cover, and let stand for 5 minutes. Serve warm or room temperature. Delicious, and healthy.

Serves 2
Recipe adapted from Food Network
Support your local farmer's market today!
Napa Location- Napa Valley Wine Train parking lot. Website coming soon.

1 comment:

Alexa Bond said...

Non-fat milk?? Gimme a break!!