May 23, 2012
Photo courtesy of Frank Vincentz
This week, Hillside Farm and Herrcastle Farm will be returning to the market. Both feature freshly harvested seasonal vegetables; additionally, Herrcastle grows fruits and Hillside features cut flowers. You can expect amazing spring salad greens, peas, kale, spinach and other cool season vegetables this week, and of course, asparagus.
Recipe: Asparagus and White Bean Salad
My daughter-in-law made this salad for our Mother’s Day Brunch. As soon as I tasted it I immediately asked her for the recipe. She said, “It is so easy!” I said, “It is so good!” With that combination of superlatives, I thought, “What better recipe could I share with Media Farmers’ Market friends?” Not only does it use my favorite spring vegetable, it includes protein and fresh lemon – perfect for this time of year.
- 1 lb. asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
- 1 (1/2-lb) piece Parmigiano-Reggiano or Birchrun Farms “Clipper”
- 1/4 cup chopped fresh flat-leaf parsley
Cut asparagus on a diagonal into 1/8-inch-thick slices.
Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. ( I used an old-fashioned, four-sided grater instead of a vegetable peeler. It worked very well. I also used a bit more cheese than the recipe called for.)
If you want to give your family and friends an extra treat, consider making these toast rounds to go with the salad:
- 4 slices country-style bread
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, halved crosswise
While beans are standing, spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
Of course, you can purchase the asparagus you need for this recipe, as well as the flat-leaf parsley at the farmers’ market. Birchrun Farms makes a cheese called Clipper that is a great stand in for the Parmigiano-Reggiano. And Great Harvest makes a nice small baguette style loaf that would work well for the buttered and garlic toasts.
We’ll be at the Market, rain or shine, with Hometown Fresh Food!
May 16, 2011
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 email@example.com 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!
Mar 21, 2011
Open a dozen of eggs from market vendor Red Haven Farm and you’ll find that no two eggs are the same. Market-goer Alisha Stevens captured the variety and beauty she found after opening a container of Red Haven’s finest. (pictured left) The eggs may vary in size, color and texture – depending on the breed of the hen – but on the inside they all share the same deep, rich, golden (and firm!) yolk that can only come from a freely-ranging hen.
The hens who live at Red Haven Farm fed grain, but they also forage in the open air, feeding on the farm’s green fields. Some studies have shown that the nutritional content of free-range eggs such as Red Haven’s, is higher than eggs from conventionally-raised hens. Mother Earth News has conducted several tests in accredited labs comparing the nutritional value of free-range vs. conventionally-raised eggs. The benefits of free-range are clear: 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene and 4 to 6 times as much vitamin D.
So this spring, enjoy the fresh goodness of eggs from pasture-raised hens. As we eagerly await the return of Red Haven at the market, let us know your favorite egg recipe. Whether it’s an omelet, quiche, egg salad or anything else you dream up, please send your favorite egg recipe to firstname.lastname@example.org. Include a picture if you are able! Thanks and enjoy!
Oct 4, 2010
Here’s a snack that’s so easy and so satisfying for all ages, you’ll make it every time you have kale in the house. And few other snacks are so packed with healthy nutrients…as kale is rich in iron, Vitamin C, Vitamin A, and Vitamin K. Market vendors such as Stratton Wynnorr Farm and Hillside will have just-harvested kale at the market this week.
1 bunch of Kale
Olive Oil (to taste)
sea salt (to taste)
Preheat oven to 375 degrees. Tear kale leaves away from stems and place in a large bowl. Continue to tear kale leaves into 2 or 3 inch pieces. Drizzle Olive Oil over the kale and mix well. Add salt to taste. Place kale evenly on a cookie sheet, making sure not overlap any of the pieces. Bake for 15 minutes. Enjoy!