Honey-lovers alert – Amos Apiaries will be at the market tomorrow with their local raw honey. They
are only coming once a month because after some heavy bee losses in the last few years they’ve decided to down-size their operation. So this is your only chance this month to get Amos honey at the market. Don’t miss it.
Also, we’ll be loaded with eggs. That’s exciting for us because
it has been months, no, years since we had enough eggs to last through the full
market. Problem solved, at least for now, so stop by one of the egg ranchers
and pick up a dozen or two of farm fresh eggs. If you’ve never had an egg dish
like frittata or even just scrambled eggs from farm fresh eggs you’re in for a treat.
And you’ll feel good knowing that the hens that laid those eggs truly live on
local family farms where they have shelter and access to sunshine and the
outdoors.
Mabel from Harmony Hills is serving ham and pinto beans
tomorrow with cornbread for $3.50. You can eat in or bring a big container and
feast all week (Mabel has containers too but why load up on Styrofoam when you
containers hold more while taking up less room in your fridge?).
William Adkins returns to the market stage. Don’t tell our
other performers, but Bill is my husband’s favorite musician. Bill does popular
music from the 60s and 70s, music which also happens to be very popular with
Phil.
The Market Lady, Carolyn Smith, will be dishing up a market
fresh recipe for sampling.
Tis the season for greens at the market. With the return of 417
Produce we currently have four farms bringing in loads of lovely fresh greens. 417
and Braker both grow hydroponic lettuce – renowned for tenderness. The Braker,
Oakwoods, and Xiong farms also grow lettuce and other greens in their high tunnels.
There’s not room to list what everyone is bringing, so I’ll
just share what one farm, Oakwoods Farm, will have tomorrow:
Greens mix – Suehlihung Mustard, Mizuna and Arugula
Lettuce mix – red and green butter, oak leaf, sweet crisp and
incised lettuces
Zesty salad mix (aka Wild Weed) which combines the two mixes
above
Spinach mix – Red Kitten, Flamingo, Carmel and Gazelle
Plus Siberian kale, Bright Lights Swiss chard, Pea Shoots, Parsley,
Cilantro and Green Onions
Wow! That’s a lot of
different kinds of greens from just one of the farms. The other farms generally
do heads rather than mixes, but there are still lots of choices.
Such an abundance of choice might be a bit bewildering so the market is pleased to announce its second class in the
market kitchen – A Taste of Green – 6 to 7:30 pm on Tuesday, February 23, in
the market kitchen. Cost - $15 per person. Farmer Karen Scott of Oakwoods Farm
will lead the participants through a tasting bonanza – mini-salads of all four
mixes, complete with Karen’s favorite dressings and additions, plus samples of
two prepared dishes incorporating some of the other green ingredients being
harvested now at the farm. Train your palate, expand your culinary horizons and
learn how your food is grown. Reserve your spot by signing up at the
information table at the market or call 417 483-8139. To get you in the mood,
Karen shares the recipe below. All the fresh ingredients, except the cucumbers,
are available at the market.
Spring Rolls adapted from Macheesmo
Yield 8 spring rolls Prep Time 30 minutes Total Time 50 minutes
- 1 skinless boneless chicken breast sliced thinly
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha sauce
- 1 tablespoon vegetable oil
- 1 large carrot, shredded
- 1 cucumber, sliced thin
- 1 cup shredded cabbage
- ¼ cup chopped fresh cilantro
- Pea shoots
- Spring roll wrappers
- Dipping Sauce:
- 1/4 cup soy sauce
- Sriracha, to taste
- Sesame oil, to taste
Whisk together soy sauce, sesame
oil, and Sriracha and toss in sliced chicken. Coat chicken and. Let rest for
15-20 minutes to marinate. Heat oil in a
medium skillet over medium-high heat. Remove chicken from marinade cook in the
oil until no longer pink. Remove chicken,
cool. Also grate carrots and slice cucumbers into sticks.
To make a spring roll, put some warm water in
a large plate. Take one rice paper wrapper and submerge it in the water. Let it
sit for 5 seconds and flip it and let it sit for another 5 seconds. It should
be flexible but not soggy. Move wrapper
to a clean surface. Add a few chicken slices and veggies to the middle of the
wrapper. You can fill them pretty big. Roll wrapper up, pulling on the wrapper
as you roll to keep it nice and tight.
Slice each roll in half and repeat
until you use all your chicken or veggies.
Serve with dipping sauce!
Note: you can substitute tofu for the chicken and
lettuce for the wrap. Last week Market Dude Frank Reiter did an Asian inspired
wrap using lettuce as the wrap. It was delicious. You’ll find his recipe on the
market web site: webbcityfarmersmarket
com
