Tulips at stand of Kelly Lor, Kenny, Pa Her

May 8, 2008    *Thank Mom Regally*

Hi Everyone,

It is Mother’s Day this weekend! What better place to find the perfect treat for Mom than at the Market?

The traditional gift is always flowers. Oh, the possibilities! You could get a nice hanging basket, some wildly colorful bedding plants, or some cut flowers. Kim Reinke of Pasque Flower Farm can help you pick out plants that your mom might want for her garden. Natalie Ortega’s daughter Heidi will be tending the stand this week and can help you choose the right hanging basket for your location – they’re coming “loaded to the hilt … baskets bigger than bushel baskets and brimming with flowers,” Natalie said. (Incidentally, Natalie’s mom, Marlene Platt, and dad Gerald, also host a WCM stand.) Pa Her, a mother twice now (with husband Kenny, whose mom and business partner is Kelly Lor) has lots of gorgeous cut flowers, tulips, daffodils, maybe even some lilacs this week, to make the perfect bouquet.

The King of Spring, regal asparagus, is finally beginning to show his face. Did you know it is a member of the lily family? Depending on the micro-climate where grown, it can have a fairly lengthy season. In Germany there is a saying "Kirschen rot, Spargel tot," that means “cherries red, asparagus dead.” First things first: Let the local asparagus feasting begin! Vivian Green of Green’s Pleasant Springs Orchard says she will have a limited amount of asparagus and as well as rhubarb, both old fashioned, deep red varieties. Also look for Vivian’s wildflower honey.

Evie commented this week that she liked knowing what her milk farmer looked like. This struck us as quite a profound statement. Each week we go to Nick and his gang at the Blue Marble Dairy stand and buy our standards (two half gallons of skim and a pint of cream), then choose a treat—chocolate or smoothie. Last week, Isthmus featured Nick and how he came to run his micro-dairy. Nick stated he wanted to know what happens to his milk – and knew it made a difference to both the animals and the milk quality to “keep it small.” When Evie saw the paper's cover featuring Nick’s (with baby, hats off to wife and mother Kim!) picture, she said, “Hey, he grows our milk!” What a privilege to know your farmer. Head on over to Nick’s stall this week for samples and many people’s staple – milk. A tall glass of raspberry smoothie is a great way to toast Mom.

Eric Johnson of Jordandal Farms wants folks to know that the Golden Ranger chickens so happily foraging his field will be ready by Memorial Day weekend. (Congratulations to shopper Dee Leopard for winning a $5 gift certificate in the game to name the breed. It always pays to read this newsletter carefully!)

If planting is what your mom likes to do, head over to the Primrose Community Farm stall for tomato seedlings galore. Cassie’s and Mike’s delicious green garlic also goes well sauteed with asparagus.

Can’t wait for that fresh tomato taste? Check out the Sun Gold preserves at Tomato Mountain. Believe me, it is a gift that says, “I love you, Mom.” The salsas, soups, and Bloody Mary mix can make a Mother’s Day brunch a spectacular occasion.

Of course there will be greens of all varieties, maybe some rhubarb, bread, and other baked goods, also meat, honey, crackers and more. Morels? Don’t forget to stop by the Info Tent, say “Hi” to the Info Tent staff, and enter the raffle, which rewards five lucky customers with a $5 gift certificate each week.

Being a mom is the best job I’ve ever had; Happy Mother’s Day to all moms out there!

See you Saturday,

Jen Lynch for the WCM

 

P.S. Once again, the Market is pleased to host Moldy Jam, whose members will entertain shoppers with traditional folk dance tunes. Starts 10 am.

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RECIPE CORNER

The first two recipes we make every single year at this time. They embody the taste of spring, and we always look forward to making them. The third is from WCM vendor Sandy Hunter of DOLCI Italian-American Sweets (those yummy biscotti). Enjoy!

 

Spring Pasta

10 oz. pasta (any shape will do)

1 tbs. olive oil

8 oz. fresh mushrooms (any kind), sliced

1 lb. fresh asparagus, sliced on diagonal into 3/4 chunks

1 clove of garlic

3 sprigs fresh thyme

3/4 cup half-and-half (can use cream or evaporated milk)

1/2 cup fresh parmesan cheese

salt and pepper

Prepare pasta according to package directions, drain and set aside. Heat olive oil in large skillet, saute mushrooms until almost dry, add garlic and asparagus, cook until crisp/tender, about 2 minutes, add salt and pepper to taste. Add half-and-half and cheese, reduce sauce until thick, stir in thyme. Pour veggies and sauce over hot pasta, serve immediately. This is a versatile recipe. Other spring treats to use might be fresh peas shoots, ramps, arugula, or dandelion greens.

 

Rhubarb Sauce

1 lb. rhubarb

1 cup sugar

1/4 cup water

Cut rhubarb into small pieces; combine rhubarb, sugar, and water in heavy saucepan. Bring to a boil, watching carefully; lower to simmer and cook until rhubarb falls apart. The result is a relatively smooth sauce that can be eaten is so many ways.

As a kid I ate it for breakfast with cream. It is good over ice cream. Or use it as a sauce for chicken or elk; try it on pancakes or in yogurt – the only limit is your imagination.

 

Asparagus with Tomatoes and Shallots

1 lb. asparagus, steamed

2 tomatoes, chopped

1 shallot, minced

1 T extra-virgin olive oil

1 T balsamic vinegar

Salt & Pepper to taste

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.

Meanwhile, combine tomatoes, shallot, oil, balsamic vinegar, salt and pepper in a medium bowl. Serve the asparagus topped with the tomato garnish.