Culinary Insights | Farmers’ Market Lunch Box with Jenny Healy | 4:00
Come see how Jenny packs a healthy and yummy lunch box using ingredients available at the market!
Community Partner | Woodside School | 2:30-6:30
Woodside School has been created as an interactive learning environment for children to develop an understanding of the larger meanings of life and the importance of stewardship.
Children’s Program |Bay End Farm & Nature Club, The Buzz on Flowers| 2:30-6:30
Most of our food is the result of a flower; this week, we will learn how that comes to pass. We can smell and taste a variety of flowers, while seeing their shapes and structures. Kids can ‘pollinate’ a few themselves, learning the various ways flowers and insects help one-another, and the importance of bees to our food system.
Music |Ramshackle| 2:30-6:30
Last week at the Market….
Baker & Cook Notes…
TRY THIS | Wicked Good Fresh Tomato Soup
6 T Melted Butter
1 whole Medium Onion, Diced
8 or so large tomatoes, peeled seeded and chopped
4 cloves of garlic (or more) chopped
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Sauté diced onions in butter until translucent. Then add chopped tomatoes, garlic, pinch of salt, black pepper and puree with a submersion blender.. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Chopped Fresh Basil
TRY THIS | Glazed Salmon featuring Simpson Spring Root Beer
1 lb Salmon – could also use Swordfish or Mahi Mahi
2 to 2.5 bottles of Simpson Spring Root Beer
2 T Extra Virgin Olive Oil
2 cloves garlic crushed
Salt & Pepper
Pour Simpson Spring root beer into a small sauce pan and simmer until it has thickened and reduced by about 1 cup. Rub salmon filet with oil and rub Salt, Pepper and the crushed garlic. Grill over indirect heat, skin side down, and brush all over with the root beer sauce. Cooking time will vary based on the thickness of the filet, and may take 15-20 minutes. Once the fish flakes easily with a fork you will know it is ready!
TRY THIS | From Donna Peach Salsa (from Jean’s kitchen)
6 tree ripened peaches, peeled, chopped, and drained
1/2 red pepper, chopped
2 jalapeños, chopped
1/2 medium onion, chopped
Handful of strawberries chopped
1 T of honey
juice of one lime
cilantro to taste
Combine all of the ingredients above. Serve with tortilla chips.
TRY THIS | Dave’s Quick Lunch Platter
Wolf Meadow mozzarella cheese
sliced chicken breast
sliced venison salami
sliced bread from your favorite vendor
drizzled in olive oil
pickles and sauerkraut from Web of Life
Spread on platter! Quick, easy, nutritious, and delicious!
TRY THIS | Christy’s Raw Spaghetti
1 or 2 zucchini per person (depends on size of zucchini)
a couple of diced tomatoes
red bell pepper
sundried tomatoes (optional)
1 clove of garlic
oregano (fresh or dried)
basil (fresh or dried)
a pinch of salt
a pinch of back pepper
Peel the zucchini. Use a vegetable peeler to create ribbons or grate on an old fashioned grater.
OR use a spiral slicer. Cut the peeled zucchini in half or thirds and fit it into the slicer. Turn the handle and you will get angel hair pasta styled zucchini.
You can hand dice all veggies or use food processor as follows: Put tomato and red bell pepper into food processor. The red pepper will give vibrant color and will sweeten the tomato. Add sundried tomatoes dry or in olive oil. If you have dried sundried tomatoes, soak them in water before adding them. Add crushed garlic. If you use a food processor you need to crush garlic. Add herbs, oregano, and basil. Add a pinch of salt. Add olive oil to make it rich and a pinch of cayenne, black pepper. Process it and it is ready.
I also like to use onions (whatever kind you can find at the market) and local (seeded) cucumbers. You can prepare this ahead of time, and keep the zucchini separate from the sauce until you are about to serve it. Serve everything at room temperature.
TRY THIS | Simpson Spring Cream Soda Float
1 Simpson Spring Cream Soda
1 Tall Glass
1 Scoop of your favorite Vanilla Ice Cream
For each person that you want to serve, place one scoop of vanilla ice cream into a tall glass. Pour in enough Simpson Spring Cream Soda to fill the glass. Stir until the ice cream is half melted.
TRY THIS |Donna’s Roasted New Potatoes
1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbs olive oil
2 cloves garlic, minced
1-2 tsp fresh rosemary
1/4 tsp salt & pepper to taste
Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes in a single layer on a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
TRY THIS | Lara’s Summer Treat Dessert
32 oz of your favorite local vanilla yogurt
1 jar ORANGE-CARROT-LEMON JAM
Fresh, local Blueberries (or local berried)
In a large bowl mix the yogurt with the “ORANGE-CARROT-LEMON JAM” until well blended. Pour mixture into individual bowls, then garnish with seasonal blueberries. Notes: This combination is fresh and pleasant, without being fat and sugary as a typical dessert. ORANGE-CARROT-LEMON JAM is made with whole fruits, therefore is rich in vitamins and fibers, the addition of seasonal berries makes this “dessert” even more healthy and pleasant.
TRY THIS | Ashley Kate’s Lobster in White Wine Butter Sauce
2 oz Butter
1/4 c of Olive Oil
12 cloves minced garlic
1 T Dijon Mustard
2 T Worcester Sauce
1/2 c dry white wine
1 T Fresh Lemon Juice
1-2 cups cooked lobster meat
Melt butter and oils over low heat. Add garlic and brown slightly. Wisk in mustard, Worcester and wine, simmer 5 minutes. Add lemon juice and lobster, and cook until heated. Sprinkle with fresh parsley and parmesan cheese. Serve over your choice of pasta with fresh parsley and fresh parmesan cheese.
Vendor List for August 28…
Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors ’
Friend of the Market Specials