Good looking bouquets from Lor Farm
We don't want to jinx it, but it seems like the rainy days are over. At least for now...
A huge thank you to everyone who came out to the market this past weekend, umbrellas and all. Seeing all you wonderful people out at market really makes the difference for vendors who are out there all day in the rain.
At least the rain makes the produce look all shiny and fresh, like these tasty grapes from Black Earth Valley (pictured). From piles of eggplants from Ka Vang Thao to those tasty Flyte Family Farm blueberries, the "rain effect" gives everything that little extra glisten.
All that aside, we couldn't be happier to see uninterrupted sunshine in the forecast, especially as we push into September and the canning/pickling season. There's lots to do in the kitchen and in the garden and a little sunshine can go a long way.
This weekend we'll be soaking up that sunshine, stocking up on market goods and enjoying the last Science is Fun visit of the 2018 season. The Master Gardeners will also join us again this week, sharing their end of season gardening knowledge.
Join us Saturday for the fun and a dry stroll up the market aisle.
See you at the market!
Cookbooks For Sale
We're selling copies of FairShare CSA Coalition's two cookbooks up at the Information Tent for the rest of the season. Their two books, From Asparagus to Zucchini & Farm-Fresh and Fast are both excellent sources of tested recipes and can be great inspirations for those who like to experiment.
From Asparagus to Zucchini - $19.95
Farm-Fresh & Fast - $24.95
Buy both for $40 and save $5!
Cash or Check accepted
McCluskey Brothers Shillelagh Glen Farms maple syrup
Please note not all vendors present every week. Please check newsletter for anticipated absences.
With fresh ginger and lemongrass available at the market, now is the time for some great recipes featuring these tasty flavors. Enjoy!
Lemongrass Ginger Carrot Soup
(From Katherine & Ryan Harvey, Bare Bones Broth Cookbook)
- 2 tablespoons ghee or olive oil
- 1 1/2 cups diced onion
- 1 1/2 pounds thinly sliced carrots
- 2 tablespoons peeled and minced fresh ginger
- One 2-inch-long piece lemongrass, pounded
- 4 cups Chicken Bone Broth
- Sea salt
1. In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
2. Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
3. Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
4. Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
Garlic Ginger Summer Stir-Fry
(From Cook Nourish Bliss)
For the sauce:
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or pure maple syrup
- ¼ to ½ teaspoon red pepper flakes, to taste
- 3 large cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch
For the stir-fry:
- 2 tablespoons olive oil or coconut oil
- 1 large zucchini, halved lengthwise then sliced
- 1 large red bell pepper, sliced
- 8 ounces fresh green beans, halved (about 2 ½ cups)
- ½ cup walnuts, chopped
- 1 ½ to 2 cups cooked and chopped protein of choice
- 1 large red onion, sliced
- cooked brown rice or quinoa, for serving
For the sauce:
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the stir-fry:
Add the oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the pepper, zucchini and green beans and cook for about 6 to 8 minutes, until tender to your liking. Add in your protein of choice, the walnuts and sauce (give it a quick whisk first). Continue to cook for about 1 minute, stirring frequently, until the sauce has thickened. Remove from the heat and serve as desired.