Get Your Asparagus While it Lasts!

  1. Great recipe from “Super Natural Cooking” by Heidi Swanson.

    Straw and Hay Fettuccine Tangle with Spring Asparagus Puree

    by Heidi Swanson
    From Super Natural Cooking

    Serves 4 to 6

    1 bunch asparagus spears, trimmed and halved crosswise
    3 handfuls baby spinach leaves
    2 cloves garlic
    1 cup freshly grated Parmesan cheese, plus more for topping
    1 cup toasted pine nuts
    1/4 cup extra-virgin olive oil, plus more for topping
    Juice of 1/2 lemon
    1/2 teaspoon fine-grain sea salt
    4 ounces dried spinach fettuccine or 6 ounces fresh
    4 ounces dried egg fettuccine or 6 ounces fresh

    Bring 2 pots of water to a rolling boil, one large and one medium. You’ll use the large one to cook the pasta and the medium one to blanch the asparagus.

    To make the asparagus puree, salt the asparagus water and drop the spears in the pot. Cook for 2 to 3 minutes, or until the spears are a bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup Parmesan, and 3/4 cup of the pine nuts. Puree and, with the motor running, drizzle in the 1/4 cup olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.

    Salt the pasta water well and cook the pasta until just tender; you’ll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.

    Thank you market customer Heidi Griffith for sending us this recipe!


Made in the Shade

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This song makes me look forward to one of our new vendors, Made in the Shade Lemonade. Walking to the market last week, and smelling fresh lemons wafting through the warm breeze was such a welcome surprise! It took a little while for the line to thin out, but when it did, I discovered what the buzz was all about. As the lemons were squeezed before my eyes, my mouth began to water. One for me and one for my daughter…the perfect size for each of us.  She wanted straight lemonade, but mine was infused with raspberries. This cool and refreshing drink immediately hit the spot. I’m thrilled that Aldo Pinero and his thirst quenching drinks will be at the market to compliment a pastry or cool us in the hot summer months. Stop by and taste for yourself!

Calling All Market Recipes

What did you make when you got home from the market last week? Which market ingredients did you seek out or which ones did you find that inspired you to make a recipe you would love to share with us? Did you make something sweet, savory, simple, complex or was it pure comfort food? Did you make up the recipe or did it come from your favorite cookbook or on-line or from a friend.

Send your favorite market recipe to so that we can share the many unique and fun ways to cook up the harvest. If possible, please also send a photo of the market ingredients you used or of the finished product. So what inspired you this past week? Mushrooms, strawberries, goat cheese, fresh eggs, asparagus, bacon, ground beef or sausage? We look forward to sharing the many ways our market inspires you in the kitchen!

Welcome Back Fruitwood!

For many reasons, we are thrilled that Fruitwood Farms will be back at the Media Farmers Market this year. To begin with, Fruitwood’s Mike Nelson had such a positive presence at the market last year: he was always willing to lend a hand to other vendors when they had tent issues, or encourage us all to stay open on rainy days, or bring flood lights to keep the market going on those fall evenings when it grew dark before 7pm.

But the main reason we are thrilled Fruitwood is back is because of the quality and selection of their produce week after week. Fruitwood’s offerings are consistently abundant yet diverse. A sampling of their many fruits throughout the spring, summer and fall include strawberries, Rainier cherries, peaches, nectarines, seedless watermelons, Asian pears and Golden Delicious apples. But Fruitwood also reliably offers those veggies that are on every summer menu:  beans, tomatoes, peppers, corn, squash and so much more.  And don’t forget about Fruitwood’s raw honey – so delicious and nutritious!  You can find Fruitwood at the first market on May 12th, so stop on by and visit them!