Laurel Neighborhood Newsby John Frando and Kathleen Rolinson | |
Kayaking | |
Purple Lawn Cafe: youth interns Sephia and Cesar cook and plate delicious, wholesome food for hungry patrons at the Laurel District Farmers’ Market. Photo by John Frando.
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Enjoy a different view of the city and refreshing perspective on life by paddling quietly along the Alameda estuary and to the bird sanctuary at Martin Luther King Jr. Regional Shoreline with Pastor Paul Holt and Pilgrim Lutheran Church. Pastor Holt reminds us that he is still leading kayaking trips. He has been kayaking with his family for over ten years. All ages and experience levels are welcome. For more information, call 531-3715, or go to Pilgrimlutherans.org.
Daffodil Planting
Every year the Laurel Village Association participates in the citywide daffodil bulb planting sponsored by the Keep Oakland Beautiful program of Oakland Public Works. The city provides flower bulbs and support to neighborhood volunteers who plant the bulbs and agree to help maintain the site throughout the year.
On Saturday, November 22 between 9 a.m. and 1 p.m., we invite everyone to join us at the little pocket park at 35th Ave. and Delaware St. Work gloves, safety vests, tools, and light refreshments will be provided. Contact Stella at stella.lamb12\@yahoo.com.
Laurel District Farmers' Market
Everyone seems to love the new farmers' market in the Laurel. On Saturdays between 10 a.m. and 2 p.m., the parking lot beside the Laurel Office Building (4173 MacArthur) is transformed into a market with fresh, organic produce, live music, and delicious, wholesome food by the Purple Lawn Café. It's a fun addition to the grocery options in the Laurel.
You can talk directly to the growers about the produce and meet and chat with neighbors.' Someone pointed me to Epicurious.com for a recipe with the small pumpkin and colorful winter squash I bought.
Pumpkin with Wild Rice, Leeks, and Corn
9 ounces wild rice
2 teaspoons coarse kosher salt
3 1/2 cups pumpkin (or butternut squash), peeled and cut into 1/2-inch cubes
6 tablespoons butter
1 1/2 cups finely chopped leeks
1 1/2 cups frozen white corn, thawed
1 tablespoon chopped fresh Italian parsley
Rinse rice in strainer under cold water, drain. Bring 6 cups of water and 2 teaspoons salt to boil in a large sauce pan. Add rice; bring to a boil. Reduce heat, simmering uncovered until rice grains begin to split and become tender but still slightly chewy—40 to 45 minutes. Watch closely and test rice before draining. Drain and spread on a baking sheet to cool. Set aside.
Preheat oven to 350 degrees. Remove cooled rice from baking sheet and set aside. Oil baking sheet. Toss pumpkin cubes in a bowl with olive oil to coat. Spread cubes on baking sheet; sprinkle with salt and pepper. Roast until tender, but firm enough to hold its shape—10 to 15 minutes. Cool, and set aside.
Melt 4 tablespoons butter in a large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender—5 to 7 minutes. Add corn, simmering a couple minutes longer. Add rice and squash. Stir in remaining butter and parsley. Season with salt and pepper. Transfer to bowl and serve.