Crisp bunches of radishes from Sai's Garden
Extra Cheese Please!
Happy National Dairy Month to all! With all that delicious cheese to enjoy, we'll keep things BRIE-f this week. Oh cheese puns, we love you. You're as GOUDA's it gets. All right, all right. Thanks enough for this week, we shouldn't be MÜNSTERs about it.
Fantastic cheese puns aside, the opening of National Dairy Month started off great with a busy market this past Saturday.
The weather was perfect for a casual shopping trip and not too hot to head out into the garden to plant those starts!
The Double Dollars program returned with great success and we had a full day of music, with Starr Grass Band, the Rhapsody Art Center Fiddle Club and our favorites Moldy Jam keeping our ears full of music all morning long.
There was no shortage of cheese of course, with lots of tasty options and samples to try from Farmer Johns' Cheese and Landmark Creamery. Even Stella's Bakeryhas your dairy desires covered with their famous Spicy Cheese Bread!
This Saturday is gonna be another great market, especially since we've heard rumors of the first strawberries of the season coming in! We're also very excited for the return of Science is Fun to the market (see flyer below for details). Good food, fun times and cheesy jokes! What else is there?
See you at the market!
All natural wool dryer balls from ParKelm Farm
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're all about dairy recipes this month in celebration of National Dairy Month! Enjoy these two spring inspired options this week!
Pasta Primavera with Asparagus and Peas
(From Malissa Clark, "Fresh Pasta, Made Simply")
- ¼ pound sugar snap peas, stems trimmed
- ½ pound asparagus, ends snapped
- 2 tablespoons unsalted butter
- ¾ cup fresh English peas
- ¼ cup thinly sliced spring onion, white part only (or use shallot)
- 2 garlic cloves, finely chopped
- ½ teaspoon fine sea salt, more as needed
- Black pepper, more as needed
- 12 ounces fettuccine
- ⅔ cup grated Parmigiano-Reggiano, at room temperature
- ½ cup crème fraîche or whole milk Greek yogurt, at room temperature
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
4. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Spring Greens with Beets & Goat Cheese
(Taste of Home, April/May 2009)
- 2/3 cup pecan halves
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon water
- 1 tablespoon sugar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon stone-ground mustard
- 1/8 teaspoon salt
- 1/2 lb spring mix salad greens
- 1/2lb sliced beets, cooked and cooled
- 1 cup crumbled goat cheese
1. In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted.
2. Spread on foil to cool.
3. In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving.
4. In a large bowl, combine salad greens and dressing; toss to coat. Top with beets, goat cheese and glazed pecans.