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June 25, 2012
Greetings!
 Stone fruit season is truly upon us with Oxbow Produce featuring Frog Hollow Farm from Brentwood and other great local fruit growers. Have you ever grilled a peach? Cut it in half when it is just about fully ripe, remove the pit, and drizzle with a little extra virgin olive oil from The Olive Press; then place on the grill for a couple of minutes, both sides. You might be tempted to add a scoop of Three Twins Organic Madagascar vanilla ice cream or some local honey!
We're so fortunate in Napa to have access to incredible local fruits and vegetables, and a store that is committed to bringing them to us on a consistent basis. This is the season to experiment with fresh seasonal produce. See you at the Market!
Steve Carlin
Founder, Oxbow Public Market
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 TUESDAY, June 26: Napa Farmers Market; Locals' Night w/ special offerings from Oxbow merchants
WEDNESDAY, June 27: Happy Hour: Hog Island, Ca' Momi, Kitchen Door & C CASA; Dine & Donate: Hog Island, Ca' Momi & Pica Pica
 THURSDAY, JUNE 28: Dine & Donate for Napa Humane at Hog Island Oyster Bar
 SATURDAY, JUNE 30: Napa Farmers Market in the Oxbow Parking Lot
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DINE & DONATE FOR A GOOD CAUSE - 6/27
Every Wednesday in June, Hog Island Oyster Bar (from 11:30 am to 2:30 pm), Ca' Momi Enoteca (from 11 am to 4 pm) and Pica Pica (from 12 noon to 3 pm) will donate ten percent of your dining dollars to support the conservation mission of the Land Trust of Napa County. "The Land Trust: Preserving the character of Napa Valley by permanently protecting land."
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DINE & DONATE AT HOG ISLAND - 6/28
Join guest shuckers Nickie Zeller chef/proprietor of Pearl Restaurant and Jeri Gill from the Napa Humane Board of Directors this Thursday, June 28 from 5 to 8 pm for a special dine & donate at Hog Island Oyster Bar. Enjoy an evening of oyster shucking and conversation with Nickie and Jeri -- plus 10% of the evening's proceeds will go to the Napa Humane Society.
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AT THE FARMERS MARKET 
There's always something happening at the Napa Farmers Market. For example, local chefs will blend local seasonal berries, vegetables and herbs with water to create what they hope will be the award-winning infused "spa" water at a contest tomorrow, Tuesday, June 26. The "Spa Water Contest" is part of a campaign started in May by the Children and Weight Coalition of Napa County, the North Coast Nutrition and Fitness Collaborative and other health advocates to educate Napa residents on the sugar content of popular beverages and encourage everyone to "rethink your drink" by replacing sugary drinks with healthier alternatives. In addition to judging the spa-water entries, the public is invited to visit a variety of educational booths, including the Children and Weight Coalition, Napa County WIC program, Community Health Clinic Ole, Napa County Cal-Fresh, Community Resources for Children, Queen of the Valley Community Outreach and the Network for a Healthy California.
Farmer News
Vichy Farms will be back at market this Saturday and Sebastapol Berry Farm is back on Tuesdays and Saturdays. Last chance for blueberries from Stokes' Blueberry Farm is this Saturday. And if you want oranges, Linda from Tenbrink Farms says only one more week... but her tomatoes have started.
The Napa Farmers Market is open Tuesdays and Saturday from 7:30 am to 12 noon through October.
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LOCALS' NIGHT - EVERY TUESDAY STARTING AT 5 PM
Join us for Locals' Night every Tuesday when many of our merchants have special items on the menu and/or special offers. This week's specials include:
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BREAKFAST IS SERVED
With the summer sun rising so early, Pica Pica has launched a breakfast menu to brighten your mornings! Come join us from 8 to 11 am, seven days a week, for an aMAIZING selection of Venezuelan breakfast favorites:
- Just Eggs: 2 eggs any style served with medium-sized arepa, quartered tomatoes and sliced avocado, $4.50; add grilled queso fresco, $1
- Patacon Perico: Venezuelan scrambled eggs (perico) served over two green plantains, Guasacaca (avocado salsa) on the side, $6.50
- Scrambled "Mechada": Scrambled eggs with carne mechada, tajadas and avocado slices, served with medium-sized arepa, $8.75
- Toston'wich: Roasted corn and cheese scrambled eggs in a green plantain sandwich, with sliced avocado and tomato, side of grilled ham or black beans, $6.50
- Cachapa Omelette: Cachapa filled with Venezuelan scrambled eggs (perico), slices avocados, side of bacon, $9.95
With breakfast at Pica Pica, your morning will have just a bit more sunshine -- and it's all 100 percent gluten-free!
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CUPCAKES CELEBRATE PRIDE
It's Napa Valley Pride week and Kara's Cupcakes is excited to support PRIDE! They're showing their support by decorating sweet vanilla cupcakes with rainbow colored hearts (available at Oxbow until Tuesday, July 3). Come in and show your sweet support!
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FRESH CAPRESE SALAD
It's officially summer in Napa and tomatoes are in their prime. Come taste one of Ca' Momi Enoteca's new menu items, the famous Caprese salad from Capri, Naples. The combination of ripe and organic heirloom tomatoes, Mozzarella di Bufala and Pesto alla Genovese (harvested daily from Ca' Momi organic gardens) makes for a delicious and refreshing culinary experience. Complement the Caprese salad with one of Ca' Momi's mouthwatering wood-fired pizzas, available in over 15 varieties. Click here to view the menu online and make a reservation!
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NEW COFFEES OF THE SEASON
Have you stopped by Ritual Coffee Roasters recently to see what is in season? If not, say hello to summer by tasting delicious offerings rolling in from Costa Rica and Guatemala. There is also a new seasonal espresso blend, Poor Baby (made up of two Costa Rican coffees and one from El Salvador). Find a new favorite soon!
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AU REVOIR, FOIE GRAS!
The countdown to California's ban on foie gras effective July 1, 2012 has begun. Say goodbye to foie gras in style! Enjoy a few last shavings of Foie Gras Torchon ($85/lb) atop a tender arugula salad with roasted cherries, la nogalera walnut oil ($17/250 ml) and Acetorium chestnut honey vinegar ($32/ 250 ml) all available at The Fatted Calf. Roast a whole lobe ($55/lb) with fresh summer porcini to share with friends. Or maybe stash a few in the freezer for the day when the Foie Gras will be all gone.
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READY-MADE MEALS 
This week, Kanaloa Seafood Market's Chef Martin will be making delicious swordfish kabobs and his very popular crab cakes! These ready-made meals are perfect for a busy night; just pre-order, pick them up, and pop them in the oven for an easy, fast and delicious dinner! Selections change weekly so be sure to check out Kanaloa on Twitter or Facebook to stay up to date with Martin's Specials!
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MIXOLOGY 101
Sweet summer spinach salads just aren't complete without a perfectly refreshing vinaigrette. The Olive Press suggests their blood orange olive oil blended with black currant balsamic vinegar. This combo is as delicious as it sounds -- try it over a bed of spinach with sliced strawberries, halved grapes, avocado and goat cheese -- yum! Come by for a taste!
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GETTING CREATIVE WITH BEEF
Add this fresh new taste to your steak! This chimichurri sauce was developed by the chefs at Five Dot Ranch. Try it out and let us know what you think!
Chateaubriand with Chimichurri Ingredients:
1 bunch parsley ½ bunch oregano 1 serrano chile or jalapeno 2 cloves garlic ¼ cup red wine vinegar ½ cup olive oil 2 ½ lb. Five Dot Ranch Chateaubriand 4 t kosher salt black pepper (to taste) Combine the parsley, oregano, chile, garlic, red wine vinegar and olive oil in a blender. Pulse to combine. Set the chimichurri aside in the refrigerator to allow the flavors to meld. Preheat a grill on high to 500 degrees. Season the chateaubriand with the salt and pepper. Grill the seasoned steak on high for 10 minutes, flipping half way through. Turn the grill to low, close the lid and cook for 12 minutes more. Pull the steak off the grill and allow it to rest for 5 to 7 minutes before slicing. Serve the steak sliced on a platter with a drizzle of the sauce, serving the remaining sauce on the side.
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IL NOCCIOLO FROM ITALY
Oxbow Cheese Merchant is offering the Il Nocciolo, a cow, sheep and goat's milk cheese from Piedmont, Italy as its Friends of Oxbow special this week at 15% off. This compact beauty is a button-sized, mixed milk cheese without a rind. The texture is soft and creamy and the taste is milky and fresh. What this lacks in size it makes up for in flavor and creaminess. It is delicately decadent without going all the way to over the top. Made in the region of Cuneo in Piedmont, this is an artisan cheese that the Piemontese are extremely proud of and will argue its virtues all night over a good bottle of red. It has creamy, hazelnut-like ("nocciolo" in Italian) notes that distinguish this cheese. The flavors are subtle enough that it is best served on a cheese knife, without a cracker, to fully appreciate the complex delicacy. This cheese has a creamy flavor and soft texture and pairs beautifully with this floral, fruity white from Greece. |
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DOMAINE ZAFEIRAKIS MALAGOUSIA
The 2011 Domaine Zafeirakis Malagousia is the Friends of Oxbow special at Oxbow Wine Merchant this week. This delightful, clean, crisp and fruity summer sipper is produced from 100% Malagousia grapes. Don't worry, they had never heard of it either. Oenologist Chris Zafeirakis continues the family tradition in Tyrnavos area for a fourth generation. Dry, fruity and aromatic with its citrus, jasmine and honeysuckle bouquet, this wine reminds us of a Greek version of Viognier. This is a perfect summer wine for poolside pleasure, patio suppers, or sipping while soaking in the tub. Both the Domaine Zafeirakis Malagousia and the matching cheese are 15% off this week only. |
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OXBOW PUBLIC MARKET
610/644 First Street
Napa, CA 94559
707.226.6529
www.oxbowpublicmarket.com
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