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fresh apple cider ~ carrots ~ romaine ~ basil ~ spelt breads & waffles ~ recycled bottle jars ~ handmade soaps and balms ~ raw milk cheeses ~ farm-raised bison ~  wine cheese ~ lettuce ~ knife and scissor sharpening ~ homemade granola ~ fresh spinach ~  buckwheat, spelt, and hard spring wheat flours ~ chorizo ~ spinach ~ empire biscuits ~ potatoes ~ leeks ~ buckwheat flour ~ arugula ~ fresh pasta ~ handcrafted cheddar ~ dark chocolate brownies ~ Easter, Spring, and St. Patrick's Day cards ~ fresh & frozen pork ~ carrot cake jam ~ rolled oats & puffed spelt ~ fresh roasted specialty coffees ~ radishes ~ all natural dog brownies ~ spinach pies ~ apples ~ grass fed beef ~ apricot-ginger and cognac-fig chevre ~ kale ~ and more! 

Have you been thinking about joining a CSA?  Now is the time to do it!  Visit the market information booth for a list of area CSAs or simply ask at your favorite vendor's booth.  Slots are filling up quickly, though, so act soon!

This Saturday, in addition to the usual plethora of goodness, you can enjoy the wonderful traditional music of Lisa and Heather Malyuk in the cafeteria.  And don't forget to buy a raffle ticket (details below) - one market shopper is going to win an incredible grand prize!  Why not you?  Stop by the info booth to buy a ticket.

• Grand Prize is $25 in market tokens for 25 weeks throughout the market season.   
• A beautiful quilt donated by last year's raffle winner Mary K. Ball; 
• Market goodies valued at $50.   

Raffle tickets will be on sale at the information booth for the remainder of the winter markets, and the drawing will take place on 4/23 at 11:45. Winners need not be present to win.

Digging in to Farm to School 

Is your school interested in incorporating local foods into the cafeteria and curriculum? This day-long conference on March 30 is for you.    

Growing Hope Food Summit 

Join us as we engage in dialogue to develop strategies aimed at creating a localized food system that increases accessibility, strengthens our economy and empowers the residents of Summit County. April 1-2. Free childcare provided! Click above to register. 

For more information on these and other Countryside Conservancy events, visit our website.  

Baby Bok Choy with Sherry and Prosciutto

from www.simplyrecipes.com

serves 4 to 6

** Denotes ingredients available at the market! 

Ingredients

• 1 Tbsp. vegetable oil
• 4 medium cloves garlic, thinly sliced
• 6 heads baby bok choy, cut in half lengthwise**
• 1/8 teaspoon kosher salt, more as needed
• 1/4 c. dry sherry
• 1/2 c. chicken broth
• 1 Tbsp soy sauce
• 1/4 teaspoon sugar
• 1 teaspoon cornstarch mixed with a tablespoon of cold water
• 1/3 to 1/2 cup of thinly sliced prosciutto cut into 1/4-inch strips, or finely chopped

Preparation:

1. Put the oil and garlic into a large, heavy-based saute pan with a lid.  Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minutes.

2.  Add the bok choy halves.  Use tongs to turn the pieces in the oil.  Season with salt.  When the bok choy leaves begin to wilt, add the sherry, turning the pieces again.  Add the chicken broth, soy sauce, and sugar.  Reduce heat to medium.  Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes.  Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.

3.  Whisk the corn starch slurry into the cooking fluid.  Simmer until liquid has thickened, about 30 seconds.  Remove the pan from the heat and add the bok choy back to the pan.  Add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto.  Season to taste with salt.  Serve immediately.