Big slicing tomatoes from Black Earth Valley
Double Baskets Galore
July is such a great month in the long arc of the market season with the onslaught of summer produce that comes in.
Keeping up with what's available starts to be a challenge, in a good way! You want to try a bit of everything, especially when it's all looking so good. The stack of JenEhr Family Farm broccoli (pictured) has to be tried, but don't forget to save room for those big zucchini from Don's Produce and the early leeks from Ka Vang Thao. Let's face it, July is screaming for a second market basket.
Fresh produce certainly is to be fully enjoyed in the peak of market season, but with so many other great things to find at the market, it's hardly the only show to see.
Last Saturday, Bryant Family Farms was leaving quite the impression with an assortment of fresh chicken products, including packs of fresh chicken wings. We're hoping to get treated again with more fresh chicken later in the season.
While they had some of the first hot peppers of the year ready to try, Savory Accents was keeping us satisfied with their tasty hummus; a great option to dip all that produce in!
We're looking forward to another great market this weekend, and we've heard rumors of the first melons and apples of the season coming in from Green's Pleasant Springs Orchard. Yum!
See you at the market!
Chris & Lori's Bakehouse will be absent from the market this Saturday, July 14th.
As tasty as it looks! Thai (opal) basil from Sai's Garden
Please note not all vendors present every week. Please check newsletter for anticipated absences.
This week's Recipe Corner is all about good herbal flavors to brighten up your summer dishes.
Parsley & Dill Potatoes
(From Page Grandjean & Cooking Light, July 2017)
- 1 tablespoon water
- 1 pound baby golden potatoes, quartered
- 1 tablespoon olive oil
- 1 garlic clove, grated
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
1. Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.
2. Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.
Thai (Opal) Basil Pesto
(From Farmgirl Fare)
- 1/2 cup (about 2½ ounces) roasted & salted whole almonds
- 3 to 6 cloves garlic, peeled
- 4 ounces fresh Thai (opal) basil leaves (about 4 cups packed)
- 1 ounce (about 1/2 cup) finely grated Pecorino Romano (substitute nutritional yeast for a vegan version)
- 10 ounces fresh tomatoes (about 3 smallish) any kind, quartered
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil, or more to taste
1. In the bowl of a food processor use the S-blade to whiz the almonds and garlic until finely chopped.
2. Add the basil, cheese, tomatoes, and salt, and process until thoroughly combined and the consistency you like.
3. With the motor running running, slowly drizzle the olive oil through the chute. Add more salt to taste if desired. Store your pesto in the refrigerator for several days or freeze.