Coming Round the Bend
Dreamfarm never disappoints with their flavor creations!
Coming Round the Bend
Happy Summer Solstice to everyone! We at the farmers' market have more reason than most to celebrate the longest day of the year and the official transition into summer time. It marks the end of our spring session, bringing us into Session II this Saturday. Thoughts of sweet corn, zucchini, raspberries and so much more are on our mind. Before we get there though, we had one great market this past week to send off our spring session. It was hot, but nothing could keep down the crowds of happy market goers on the hunt for June's bounty.
For some it was the new quail eggs available from Bryant Family Farms, or the mulberries coming in at Urban Gourmet. For others the treasures were garlic scapes from Blue Moon Community Farm and those elegantly arranged floral bouquets from Country Bloomers Greenhouse (pictured). While we'll just have to wait each week to see what new flavors join us for market, we're very excited to take it all in. We hope you'll make some room to try something new along with your summer favorites this season. After all, summer time is a time to go wild! See you at the market! Ben Zimmerman Market Manager
The season's first new potatoes from Don's Produce
Gold zucchini from Crossroads Community Farm, a sign of summer!
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Recipe Corner
Got to go for the fresh stuff while it lasts! The Recipe Corner is all about new fresh produce this week with two simple and tasty recipes. Enjoy!
Salt-Baked New Potatoes
(From Carrie Purcell, Delish-March 2013) Ingredients: - 4 c. kosher salt - 2 lb. small new potatoes - 2 tbsp. coriander seeds - 1 tbsp. fennel seeds - 2 tbsp. olive oil - Chopped chives - Grainy mustard Directions: 1. Preheat oven to 400 degrees F. Meanwhile, in an 8- by 12-inch roasting pan, spread 2 cups kosher salt in a single layer. Arrange new potatoes atop salt in a single layer. 2, Sprinkle with coriander seeds and fennel seeds; cover with another 2 cups kosher salt. Bake until tender, about 40 minutes. 3. Remove potatoes from pan with tongs, and brush away excess salt. Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped chives. Serve with grainy mustard on the side.
Sugar Snap Pea Salad with Radish, Mint & Ricotta
(From Melissa Clarke & NY Times Cooking) Ingredients: - ¾ cup sliced radishes - 4 ounces sugar snap peas, sliced (about 1 1/4 cups) - 4 ounces ricotta salata, crumbled (about 1 cup) - ½ bunch mint leaves, torn (about 1/3 cup) - 1 clove garlic, minced - Pinch kosher salt, more to taste - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon balsamic vinegar - 3 tablespoons extra virgin olive oil - Freshly ground black pepper to taste Directions: 1. In a large bowl, toss together the radishes, peas, ricotta and mint. 2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste. 3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
