Beautiful pansy flowers from Country Bloomer's Greenhouse
We're rolling right into the thick of the spring and week three of the 2017 season was singing it from all corners of the market.
We welcomed back Kevin Lucey of Happy Valley Farm with those most precious spring morsels, morel mushrooms. If you get a chance, ask Kevin about some of his legendary mushroom finds. Spring, summer or fall, Kevin has great story to match the season.
The first spring onions and green garlic appeared this past weekend as we welcomed back Shoua Vang and their bundles of tender rhubarb stalks. Asparagus was spotted as well, and with the rain we've had this week, we can expect to see more this Saturday.
Speaking of more, it's greens, greens, greens all day this time of year! Tasty mizuna, spinach, baby lettuce, bok choi, tatsoi, frilly mustard and more are to be found at JenEhr Family Farm, Crossroads Community Farm and Blue Moon Community Farm.
We love the great produce spring has to offer, but not all that is market gold is green. One wonderful spring return was Creme de la Coulee Artisan Cheese with their washed rind cheeses, and of course, fantastic curds.
Join us this week for a little warmer of a market with no shortage of spring treasures.
See you at the market!
Our favorite green thumb gurus return to the market Saturday, May 6th. Stop by with your garden inquiries and an open ear for garden advice.
Join us Saturday, May 20th for our spring kickoff event Gear Up for the Garden. We'll
be hosting fun activities for kids, free plant availability guides and more!
Spring treasures! Morels from Happy Valley Farm
Radishes are another little gem of the early season. Their versatility makes them great for a light snack, as a tasty side to a delicious breakfast or as that crisp texture in a good spring salad. In our nod to Cinco de Mayo, we're including a fantastic recipe for tortilla soup, accented with fresh radish.
Tortilla Soup with Pork, Squash & Radish
(From Sarah Copeland & Real Simple)
- 2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
- 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
- 14.5-ounce can diced tomatoes
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- kosher salt
- 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
- 1 tablespoon canola oil
- sliced radishes, cilantro sprigs, and lime wedges, for serving
1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.
Highland Spring Farm sent in a tasty little number this week that's sure to get you itching for BBQ season. Add this game changer to your lineup and your rib game will never be the same again. Enjoy!
Slow Cooked Barbecue Beef Back Ribs
(Adapted by Highland Spring Farm from Rosie & I Heart Recipes)
2-3 lbs beef back ribs
18-28 oz bottle barbecue sauce (we use KC Masterpiece Original)
~28 oz water
1-2 tablespoons onion powder
1-2 tablespoons garlic powder
1-3 teaspoons ground black pepper
1-3 teaspoons seasoned salt
1. Cut the ribs into individual rib sections
2. Sprinkle the seasonings on the meat, both sides if possible. The seasoning measurements are definitely an estimate...I just sprinkle until I think it looks good!
3. Place the ribs into the slow cooker in layers, then pour in the barbecue sauce (reserving a small bowl ~ 1/2 cup), and add the water. I pour the water on the side of the bowl so that the BBQ sauce stays on the ribs as much as possible.
4. Cover the slow cooker, and set it on high for 8 hours. (Yes, High for 8 hours, I was skeptical too, but it turns out every time!)
5. (Optional) At about 7 hours you can skim out some of the juice (not all) from the slow cooker and brush the ribs you can get to with some additional BBQ sauce. Cook for the additional hour. Or just serve with some additional BBQ sauce if you don't have time to mess with it!
6. After the 8 hours, the ribs are done.
7. Carefully remove the ribs from the slow cooker, and serve!