Tasty & SAFE(!) heads of romaine lettuce from Black Earth Valley
That's More Like It
The sun was out, birds were chirping, and spring finally showed up for the second week of the 2018 market season.
We wasted no time in getting the most out of market, and that could be seen on the faces of customers and vendors alike.
The turnout for week two gave us over 30 vendors coming in with an amazing array of fresh produce, eggs, cheese, honey, meat, maple syrup and so much more. We welcomed back Stella's Bakery & Madison Sourdough Company, both with great selections of fresh baked breads and pastries.
Several of our new vendors for the 2018 season made their debut, like Savory Accents with their hot pepper products and Bryant Family Farms with an assortment of poultry and eggs.
With all the fears surrounding romaine lettuce in the news the last two weeks, it was nice to see Black Earth Valley with their heads of romaine free and clear of E. Coli concerns. Just another great reason to shop at the market and know where your food comes from!
We encourage everyone to get creative with their recipes this time of year, as we utilize the early spring produce. This week we've included two tasty chicken options in the Recipe Corner that are sure to please. If you're looking for great chicken, don't forget about JenEhr Family Farm at the end of the market row, bringing us both great organic produce and awesome chicken.
Join us this Saturday for a third helping of market season with more vendors coming each week!
Hot sauce & chili oil options from new vendor Savory Accents
Maple syrup from new vendor Open Kettle Farms
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're not quite to the arrival of many spring favorites, but we've got two great recipes today for those who feel like eating spring chicken, instead of being one. Enjoy!
Braised Chicken, Greens & Beans
(From Christine Gallary & The Kitchn)
- 1 1/2 pounds bone-in chicken pieces
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, finely chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups low-sodium chicken broth
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1 bunch kale (about 12 ounces)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Finely grated zest of 1/2 lemon
- Grated Parmesan or Pecorino Romano cheese, for serving
1. Season the chicken on all sides with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the chicken, skin-side down, and sear until browned, about 5 minutes. Flip and brown the other side. Remove the chicken to a plate and set aside.
2. Reduce the heat to medium and add the onion, garlic, thyme, and pepper flakes to the pot (do not remove any of the fat). Season with salt and pepper and sauté until tender, about 7 minutes. Add the reserved chicken and any of its juices, broth, and 1/4 teaspoon salt. Bring to a boil, then cover and simmer, adjusting the heat as needed, until the chicken is cooked through, 10 to 15 minutes. Meanwhile, wash and coarsely chop the kale into bite-sized pieces, removing the tough stems for another use.
3. Remove the chicken to a clean plate. Add the kale and beans to the pot and simmer uncovered, stirring occasionally, until the kale is tender, about 10 minutes. Meanwhile, shred the chicken (use 2 forks if the chicken is still hot) and discard the bones and skin.
4. When the kale is ready, stir in the shredded chicken and lemon zest. Taste and season with more salt and pepper as needed. Top each serving with grated cheese.
Five-Spice Chicken and Pea Shoot Salad
(From Nigel Slater)
For the salad:
- 2 or 3 large handfuls of pea shoots
- Mixed bag young, small salad leaves
- A few handfuls sprouted seeds or cress
For the chicken:
- 2-inch knob fresh ginger
- 1 small red chile
- 2 teaspoons Chinese five-spice powder
- 2 cloves garlic
- 2 tablespoons peanut oil
- 14 ounces (400 grams) chicken, diced
- 1/2 teaspoon superfine or palm sugar
- Juice from 1 lime
1. Prepare the salad: Wash the pea shoots and salad leaves and spin or shake them dry.
2. Peel the ginger and grate it to a pulp, scraping every bit from the grater into a mixing bowl. Finely slice the chile, add it to the ginger, then stir in the five-spice powder. Peel and crush the garlic, then add it to the ginger. Pour in the oil and mix thoroughly. Add the chicken to the ginger mixture and toss the ingredients together.
3. Get a wok or frying pan really hot. Add the diced chicken and its dressing to the pan and let it cook over a high heat for 6 or 7 minutes, stirring from time to time, until it is cooked through. (A lid will help the chicken to cook right through.) Add the sugar, stir-fry for a further minute, then add the lime juice and salt generously.
4. Add the pea shoots and salad leaves to the wok, toss for a few seconds till they have started to wilt and darken, then tip everything into bowls. Scatter with the sprouted seeds or cress and serve immediately.