Flowers, radishes and vegetables starts were there to reassure us that it was indeed spring, as the nip in the air made for a brisk market this past Saturday.
The positive affirmations of the progressing season help us all keep our sanity in this wacky spring we're having. The trays of colorful pansy flowers from Kopke's Greenhouse and hardy vegetable starts from West Star Organics were good signs of plantings to come.
Another bright spot this past Saturday was the debut of one of our new vendors, Truli Julie. Their assortment of sweet and savory biscotti (pictured) is a welcome addition to the market, and we look forward to their return this weekend.
Speaking of looking forward, the weather this week is amping up for a lovely first market of May. We've heard through the grapevine that the first rhubarb of the season is to be expected at County Line Plants & Produce!
Also joining the market this Saturday will be Fizzeology Foods & Nami Chips with their tasty ferments & veggie chips. Additionally this Saturday will be the first week with our favorite Master Gardeners!
Come see what else is in store this Saturday as we shed our layers and soak up that springtime.
Colorful blooms on the hanging baskets from de Block Nursery
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're going with the classics of spring this week, featuring red radishes and fresh rhubarb. Enjoy!
Roasted Radishes with Brown Butter, Lemon & Radish Tops
(From Tasha De Serio, Bon Appétit - April 2011)
Ingredients: - 2 bunches medium radishes (red or multi-color) - 1 1/2 tablespoons olive oil - Coarse kosher salt - 2 tablespoons (1/4 stick) unsalted butter - 1 teaspoon fresh lemon juice
Directions: 1. Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Slow Cooked Lamb with Rhubarb
(From Nigel Slater)
Ingredients: - 1½ lb lean lamb shoulder, neck fillet, or leg, cut into 1inch cubes - Salt and freshly milled black pepper - ½ tsp dried mixed herbs - 1 tbsp rapeseed or olive oil - 2 small onions, peeled and cut into wedges - 16 oz good stock (beef or lamb) - 2 tsp runny honey - 1-2 fresh rhubarb sticks, roughly chopped - 1tbsp freshly chopped flat-leaf parsley - 1 tbsp freshly chopped mint
Directions: 1. In a large bowl season the lamb with the salt, pepper and dried mixed herbs. 2. Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large flame/ovenproof casserole dish. 3. In the same frying pan cook the onions for 2-3 minutes. Spoon into the casserole dish and add the stock and honey. Bring to the boil, reduce the heat, cover and cook on the stove or in a preheated oven at 325°F for 1½ hours, stirring occasionally. 4. 5-10 minutes before the end of the cooking time add the rhubarb. 5. Garnish with the herbs and serve with seasonal vegetables.