Puente at Slow Money

Doniga Markegard from Markegard Family Grass-Fed makes a great presentation on the work Puente has done with agriculture on the South Coast of San Mateo County as well as potential projects for people who want to get involved in the future.


Join Team Backpack!

Puente’s Annual Back to School Supplies Drive

for more than 250 Pescadero and La Honda students

The backpacks have been donated. Now we need to fill them.

Contributions of school supplies or cash donations are welcome 

Deadline: July 31, 2012

School Supplies Wish List

No donation too small; List also available at Amazon.com

Writing                                                               Art

Pencils (thick and regular #2)                          Watercolor marker sets
Pens                                                              Elmer’s white glue & sticks
Highlighters                                                   24-count crayons
Lined paper, wide & narrow                            Fiskars blunt and sharp scissors
Composition books                                        8 count water colors
Pencil sharpeners                                         Construction paper packages
Lined paper                                                   Color pencils set (8 or 12)
Large and pencil top eraser                            Play doh (small sets)

Organizing                                                        Math

Spiral binders                                                  Ruler (inches, centimeters)
Mini-white board & markers                             Graph paper
Mini-chalk board & chalk                                 Calculators
3-ring binders                                                  Compass & Protractor
Scotch tape
Staplers                                                             Lunch
Binder clips/paper clips
Solid color folders                                            Water bottles
3 X 3 post-it notes                                            Reusable lunch bags
Organizer/planners                                           Small boxes tissues
Memory sticks

Drop Off Locations

Please drop off during business hours

Half Moon Bay:  Coastside Farmers Market, Saturdays 9AM – 1 PM: July 21 & July 28

Studio 4 Pilates, 213 San Mateo Road (650) 726-7200

Pacifica: Coastside Farmers Market, Wednesday, July 27: 230-630PM

Pescadero:  Pescadero Grown! Certified Community Farmers’ Market, Thursdays 3:00 – 7:00 PM

Puente Resource Center, 620 North Street (650) 879-1691 (please call for hours)

La Honda: Pescadero Grown! Certified Community Farmers’ Market, Tuesdays 3:00 -7:00 PM

Cash Donations: Payable to Puente, PO Box 554, Pescadero, CA  94060


Bike Church At The Market In Pescadero

The Bike Church will be helping farmworkers and other local bicycle riders to get ready for safe biking, whether it’s a long tour or a cross-town commute. They will be offering advice and lessons on how to fix flats, build and true wheels, and adjust shifting and brakes. Come check out the bike canopy on Thursdays at the Pescadero Farmers’ Market!




Take a look at this and other great recipes in our new and improved “Recipe” section!


Rhubarb, Blueberry & Cream Parfait

This is the perfect red, white, and blueberry dessert to celebrate the Fourth of July, or the entire blueberry-rhubarb season, which runs from about May to July. Depending on your location, Independence Day should hit close to the end of the blueberry season, just in time for a final celebration of that bright berry’s bursting fireworks of flavor.

The crunchy topping is a great complement to the smooth cream and rhubarb. It is also a delicious topping for ice cream and fresh fruit. Alternatively, you can use granola or crumble your favorite gingersnaps over the parfaits. The crunchy topping and rhubarb can be prepared in advance for a quick-fix dessert.

Season to Taste: Substitute strawberries or raspberries for the rhubarb, reducing the sugar to 1/4 cup. Or, substitute blackberries or olallieberries for the blueberries.

Makes 4 servings


Rhubarb Sauce

1/2 cup granulated sugar
2 tablespoons water
1 pound rhubarb (about 4 medium to large stalks), leaves discarded and stalks cut into 1/2-inch pieces
Small pinch of kosher salt
1 teaspoon fresh lime juice

Crunch Topping
1/2 cup unbleached all-purpose flour
1/4 cup old-fashioned rolled oats
1/3 cup gently packed light brown sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, cold, cut into 8 pieces
1/2 cup sliced almonds

1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
2 teaspoons granulated sugar
1 pint (2 cups) blueberries

1. To make the sauce, stir together the sugar and water in a nonreactive saucepan over medium heat until the sugar dissolves. Add the rhubarb and stir to coat with the sugar syrup. Reduce the heat to a slow simmer, cover, and cook until the fruit is quite soft, about 10 minutes. Remove from the heat. Process until smooth using an immersion blender or standard blender, or mash and stir with a fork. Stir in the salt and lime juice, then taste and adjust with sugar or lime, if needed. (It will taste sweeter chilled than hot.) Let cool to room temperature, then refrigerate in a covered container until cold, at least 2 hours or up to 2 days.

2. To make the topping, stir together the flour, oats, brown sugar, ginger, and salt in a bowl. Sprinkle the vanilla evenly over the mixture, then scatter the butter over the mixture. Using your fingertips, rub in the butter until the mixture looks like wet, clumpy sand. Scatter the almonds over the top and mix them in with your fingers. Cover and refrigerate the topping for 30 minutes.

3. While the topping chills, preheat the oven to 375oF, with a rack near the center. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

4. Use your fingers to crumble the topping mixture onto the baking sheet. It should look roughly like granola, with a few larger clumps. Bake until golden brown, 15 to 20 minutes, stirring and turning with a spatula once or twice during baking. Let cool completely before using. (It will keep in an airtight container at room temperature for up to 1 week.)

5. Using a chilled bowl and beaters, whip together the cream, crème fraîche, and sugar until the mixture holds medium-firm peaks.

6. Layer the cream, rhubarb, crunch topping, and berries in four parfait glasses. As a guide—without worrying about using exact quantities—divide one-third of the cream among the four glasses. Layer half of the rhubarb sauce over the cream. Sprinkle about 1 tablespoon of the topping into each glass. Then, sprinkle one-third of the berries over the topping in the four glasses. Repeat the layers, using half of the remaining cream, all of the remaining rhubarb, about 1 tablespoon of crunch topping for each glass, and half of the remaining berries. Top the parfaits evenly with the remaining cream, and then sprinkle evenly with the remaining berries. Finally, sprinkle lightly with some crunch topping. (You will have some crunch topping remaining.)

7. Serve immediately, or cover tightly and refrigerate for up to 24 hours. The crunch will soften but will still add great flavor and texture.

Jennie Schacht
Author of Farmers’ Market Desserts

Recipe from: Chronicle Books Blog