The Twelve Days of Chico-mas
On the first day of Chico-mas, my true love gave to me: A snow goose in an almond tree.
On the second day of Chico-mas, my true love gave to me: Two water towers, and a snow goose in an almond tree.
On the third day of Chico-mas, my true love gave to me: Three farmers markets, two water towers, and a snow goose in an almond tree.
On the fourth day of Chico-mas, my true love gave to me: Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the fifth day of Chico-mas, my true love gave to me: Five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the sixth day of Chico-mas, my true love gave to me: Six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the seventh day of Chico-mas, my true love gave to me: Seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the eighth day of Chico-mas, my true love gave to me: Eight mule deer prancing, seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the ninth day of Chico-mas, my true love gave to me: Nine small businesses thriving, eight mule deer prancing, seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the tenth day of Chico-mas, my true love gave to me: Ten walnuts cracking, nine small businesses thriving, eight mule deer prancing, seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the eleventh day of Chico-mas, my true love gave to me: Eleven olives brining, ten walnuts cracking, nine small businesses thriving, eight mule deer prancing, seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
On the twelfth day of Chico-mas, my true love gave to me: Twelve craft IPAs, eleven olives brining, ten walnuts cracking, nine small businesses thriving, eight mule deer prancing, seven rice fields growing, six college students learning, five Kleen Kanteens! Four handmade ceramics, three farmers markets, two water towers, and a snow goose in an almond tree.
I absolutely love Chico during the holidays. The lights, the decorated shop windows, the holiday music floating through the air, it’s downright magical. Keep Chico in your heart and in your stomach this Christmas by shopping for your holiday gifts and groceries at the Chico Certified Farmers Market. Try the five special holiday recipes below, made with ingredients you can get at the market!
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#1: Honey Glazed Almond Chicken:
Ingredients:
- Chicken thighs or breasts
- Honey
- Almonds (sliced or chopped)
- Garlic (minced)
- Olive oil
- Salt and pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix honey, minced garlic, and olive oil.
- Season the chicken with salt and pepper, then coat with the honey mixture.
- Place the chicken in a baking dish, sprinkle sliced almonds on top.
- Bake for 25-30 minutes or until the chicken is cooked through.
#2: Pomegranate and Walnut Salad:
Ingredients:
- Salad greens (mixed)
- Pomegranate seeds
- Walnuts (toasted)
- Feta cheese (optional)
- Olive oil
- Balsamic vinegar
- Salt and pepper
Instructions:
- In a large bowl, combine salad greens, pomegranate seeds, and toasted walnuts.
- If desired, add crumbled feta cheese.
- Drizzle olive oil and balsamic vinegar over the salad, season with salt and pepper.
- Toss gently and serve.
#3: Roasted Vegetable Medley:
Ingredients:
- Carrots (peeled and sliced)
- Sweet potatoes (cubed)
- Cauliflower florets
- Olive oil
- Garlic (minced)
- Rosemary (fresh or dried)
- Salt and pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss together carrots, sweet potatoes, and cauliflower with olive oil, minced garlic, and rosemary.
- Season with salt and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until golden and tender.
#4: Persimmon and Fennel Salad:
Ingredients:
- Persimmons (sliced)
- Fennel bulb (thinly sliced)
- Kale leaves (stripped from stems and torn)
- Olive oil
- Lemon juice
- Salt and pepper
Instructions:
- In a large bowl, combine persimmon slices, fennel slices, and torn kale leaves.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Toss gently and let the salad sit for a few minutes before serving.
#5: Eggplant and Tomato Bake:
Ingredients:
- Eggplant (sliced)
- Tomatoes (sliced)
- Garlic (minced)
- Olive oil
- Basil (fresh or dried)
- Mozzarella cheese (optional)
- Salt and pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- Arrange alternating slices of eggplant and tomato in a baking dish.
- Drizzle with olive oil and sprinkle minced garlic and basil over the top.
- If desired, add slices of mozzarella cheese.
- Bake for 30-35 minutes or until the vegetables are tender and the top is golden.
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