Add a little extra to color to life with purple snap peas from Ka Vang Thao
The strawberries were flying off the table, Moldy Jam was picking up a storm and lots of happy faces could be seen in every direction at last weekend's market.
Those are the joys of a summertime market, with so many wonderful things happening all around us. So many tasty things to find like ripe cherry tomatoes from Black Earth Valley (pictured), string cheese from Farmer Johns' Cheese and fresh baked loaves of naturally leavened bread from Cress Spring Bakery.
We're grateful for all those good things, especially with the Fourth of July coming up this next week. With all the cookouts planned, the market is the place to find the best options for the grill, sides and dessert!
Highland Spring Farm & ParKelm Farm have your meat needs covered with their pastured options. Those burgers will be pretty lonely without a nice slab of McCluskey Brothers Farm cheese and some fresh lettuce from Natalie's Garden & Greenhouse.
We spotted the first raspberries of the season last week from Shoua Vang and we expect to see more of them this week along with even more strawberries. Both would make a great crisp for the dessert table!
The forecast is looking hot again for market this weekend, so come out early and beat the heat!
See you at the market!
Tasty ferments from the Fizzeology/Nami Chip's booth
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're going for intense flavors this week, featuring some great early summer produce. Enjoy!
Dill Garlic Scape Pesto
(Adapted from Picket Pocket Farm)
- 1 cup Garlic Scapes, chopped in one inch pieces
- 1/2 cup fresh dill leaves
- 1/2 cup Basil
- 2 TBSP pine nuts or walnuts
- 1 tsp salt
- 1tsp pepper
- 1/3 cup olive oil
- 1/3 cup Parmesan cheese, grated or nutritional yeast for vegan version
1. Blend the scapes, dill, basil, pine nuts, salt, and pepper in a food processor.
2. Process, adding the oil a bit at a time, until desired consistency.
3. Stir in Parmesan cheese. Taste and adjust seasoning accordingly.
Makes about 1 1/2 c. pesto.
Spicy Kale Chips
(From Peas and Crayons)
- 1 bunch of curly kale
- spray oil or your favorite healthy oil
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground cayenne pepper, adjust to taste based on heat-preference
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder (optional)
1. Pre-heat your oven to 300 degrees F.
2. Rinse and dry your kale thoroughly. You can allow it to air dry, spin dry in a salad spinner, or pat dry with paper towels.
3. Tear kale leaves off their stem/ribs into pieces the size of potato chips.
4. Lay, spaced, on a wire baking rack and place atop a foil lined cookie sheet.
5. If you're making a boatload of kale, make two sheets/batchs so they cook evenly.
6. Spritz lighlty with a natural cooking spray or drizzle a little bit of oil in your hands and lightly massage it into the kale leaves. The key to crispy kale chips is to coat lightly in oil without getting too much liquid on the leaves. The wire baking rack also ensures maximum crisp factor.
7. Sprinkle with salt, garlic powder, onion powder, and cayenne pepper, to taste. The more cayenne you use the spicier they will be. Want them super mild? Skip the cayenne or try sweet paprika instead!
8. Bake sheet on the center rack for approx. 18-20 minutes until edges are crispy.