Culinary Insights | James Gibney, British Beer Company| 4:00
Chef James will be shopping the market to see what is on hand to create a dish for the audience. Like in Iron Chef, there WILL be a secret ingredient….local fish, maybe? You have to come to see!!
Community Partner | Wildlands Trust | 2:30-6:30
Music | Ray Papile| 2:30-6:30
Special Guest | On the Edge Knife Sharpening | 2:30-6:30
On the Edge Knife Sharpening specializes in hand sharpening kitchen knives (serrated and straight edge, as well as Japanese knives). She also hand sharpens scissors, including dog grooming shears, utility scissors, garden tools, hunting knives, other pet grooming tools – sheep shears and other edges. Her tools include a whet stone, ceramics and different types of polishing stones. Bring your (carefully wrapped) dull edges, drop them when you get to the market and bring ’em home sharp!
Last week at the Market….
Baker & Cook Notes…
The Recipe Box…
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.
TRY THIS | Simpson Springs Strawberry Soda Ice Cream
1 14-oz can of sweetened condensed milk
1.5 c of half & half
3/4 c of Simpson Spring Cream Soda
1/2 c whipping cream
1 c frozen fresh strawberries, thawed and mashed.
Whisk the condensed milk, half-and-half, Cream Soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
TRY THIS | Farmer Dave’s Pasta Dinner
Saffron Spaghettini from Valicenti
a whole collection of various mushrooms from Nantucket Mushrooms
escarole, radicchio, dandelion greens & garlic from Plato’s Harvest, or one of the other fine organic vendors
a giant skirt steak from Dufort
1 Mayflower pale ale
Begin by pouring a pint of pale ale, this gets everything rolling. Saute mushrooms in a pan full of butter. Saute greens and garlic separately. I had grilled the steak the night before, cut into pieces and added to mushrooms at the end. Throw the whole mess over cooked pasta. Refill glass. Salt liberally. It was a bit bitter because of the greens, with lots of different textures, easy to make and delicious. And all sourced at the market!
TRY THIS | Dufort Farm’s Sloppy Joes
This yields quite a bit, 12 good servings. It’s summer and I have better things to do then cook – so freeze the extra! It’s great over brown rice with a bit of fresh cheese.
2lbs Dufort Farms grass fed ground beef
1-2 large onions, chopped
1-2 green peppers, chopped
4 garlic cloves, minced
1-2 T chili powder
2 tsp cumin
1/4 -1/2 tsp black pepper
28 ounce can crushed tomatoes
1 6 ounce can tomato paste
2/3 cup of water or broth
3 cups cooked black beans or 1 15 ounce can black beans (Rinse before using)
Combine first 4 ingredients into heated Dutch oven. Cook until meat is browned. Add the rest of ingredients to pan, bringing to boil. Cover and reduce heat to a simmer, cooking for 30 minutes. Serve over rice or on a roll. Yum! Fresh cukes on the side? Even better! This recipe can easily be reduced to half.
Vendor List for July 31…
Wondering who will be there on Thursday? Check out the complete list of 2014 Outdoor Season Vendors ’
Friend of the Market Specials