Welcome back Yang Family Produce with tender stalks of asparagus!
Now that we're five markets into the 2017 season, we're to the point where the abundance of the growing season is up to our knees. Fortunately, being waste deep in the market season is something we're happy to push on into.
The market this last Saturday held even more goodness, especially as we welcomed back Yang Family Produce with fresh asparagus and the first fresh mint of the season.
The nice weather brought plenty of eager gardeners out to the market this past weekend, and Country Bloomer's Greenhouse was there to satisfy those green thumbs with beautiful flower starts. Beyond their plants, Country Bloomer's has added home-grown popping corn to their lineup, perfect for a rainy night movie snack.
Speaking of delicious snacks, the curds went flying from the shelves last weekend and we can thank Murphy Farms, Creme de la Coulee Artisan Cheese and McCluskey Brothers' Shillelagh Glen Farms for satisfying the need for cheese.
The harvest only grows as we push on into late May. While rain is in the forecast for this Saturday, don't expect the market to slow down, with more plants for the garden & veggies for the table headed your way.
See you at the market!
Gear Up for the Garden EVENT POSTPONED
With a full day of rain in the forecast for this Saturday, we'll be postponing our spring kickoff event Gear Up for the Garden. Join us Saturday, May 27th for fun activities for kids, free plant availability guides and more!
Harvest Moon Herbs will be absent from the market this Saturday, but will return Saturday, May 27th.
The rack of naturally leavened breads from
Cress Spring Bakery
Our favorite green thumb gurus return to the market Saturday, May 20th. Stop by with your garden inquiries and an open ear for garden advice.
Yang Family Produce brought out the first fresh mint of the season, so this week we're featuring a delicious and easy Moroccan chicken dish with fresh mint.
Tasty Madison Sourdough baguette, with Landmark Creamery Petit Nuage cheese and
B's Honey pumpkin honey drizzle
Italian Sausage Skillet with Spring Vegetables
(From Erin Clarke & Well Plated)
- 3/4 pound potatoes, cut into 1" pieces
- 3 to 4 carrots, peeled and cut into 1/2-inch pieces (about 8 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3 Italian Sausages, cut into 1" pieces
- 1 teaspoon ground oregano
- 8 ounces mushrooms of choice, quartered
- 3 cloves garlic, minced
- 1/2 small bunch of green onions, chopped and divided (about 2 large or 3 to 4 small)
- 1 pint whole grape tomatoes
- 1 cup peas, fresh
1. Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
2. Return the skillet to medium-low heat. Add the sausage pieces and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the quartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown and the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.
3. Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2 to 3 additional minutes to warm through. Sprinkle with remaining green onions, then serve.
One-Pot Moroccan Chicken with Mint
(From Kim Conte & Cafe Mom)
- Olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 (14-oz.) can diced tomatoes
- 1 cup water
- Juice from 1 lemon
- 1 pound boneless chicken breasts
- 1 bunch fresh mint, chopped
- 1/2 cup slivered almonds, toasted
- 1 large eggplant, cut into 1-inch cubes (optional)
- Black olives (optional)
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds, ground
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
1. Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add spices; stir 1 minute. Add tomatoes, 1 cup water, and lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender and cooked through, about 20 minutes longer.
2. Optional step: While this is simmering, brush large rimmed baking sheet with olive oil. Toss eggplant cubes in olive oil to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, about 25 minutes.
3. Stir fresh mint (and olives and eggplant if using) into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Serve topped with slivered almonds.