Spring Salad with Buttermilk Cream Dressing --Photo by Cookgirl

Spring Salad with Buttermilk Cream Dressing

by JanuaryBride

Per Vegetarian Times, "Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we?ve lightened the sauce and added whole-grain mustard and buttermilk for extra tang." All of the salad ingredients are available at the market, so enjoy! 

Ingredients

• 2 large eggs
• 6 ounces asparagus, trimmed
• 1 medium head butter lettuce, leaves separated (4 cups)
• 1 small bunch watercress, trimmed (1-1/2 cups)
• 1/2 small cucumber, thinly sliced into half-moons (1/2 cup)
• 5 radishes, tops removed and cut into quarters

Dressing

• 1 1/2 teaspoons finely chopped shallots
• 1 1/4 teaspoons whole grain mustard
• 1 teaspoon red wine vinegar
• 1/2 teaspoon light brown sugar (or use maple syrup or honey from the market)
• 1 tablespoon low-fat mayonnaise (or use yoghurt)
• 1 tablespoon low-fat buttermilk

 Directions  

1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
2. Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, then stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
4. To assemble salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 tablespoons dressing over each serving.

Adapted from food.com 

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Lemon & Fresh Mint Marinade with grilled tofu. --Photo by Prose

 Lemon & Fresh Mint Marinade

by Kozmic Blues

Here's a recipe that takes advantage of the bundles of fresh mint now available at the market. Use on tofu, meats, and veggies. Perfect for asparagus, tomatoes, chicken, and parsnips on the grill!

Ingredients

• 1/3 cup extra virgin olive oil (Or use sunflower oil from the market)
• 1 lemon, zest of
• 1 1/2 lemons, juice of
• 2 teaspoons dried oregano
• 1/3 cup fresh mint
• 2 garlic cloves (or use equivalent in spring garic)
• 1/2-1 teaspoon crushed red pepper flakes (Visit Savory Accents on South Carroll St.)
• salt and pepper, to taste 

Directions

1. Blend all ingredients in blender until cloves of garlic are small. Flecks of green mint leaves are perfect.
2. Pour over your favortie veggies and let set for up to 3 hours.
3. Grill!   

Adapted from food.com 

 Return to In This Issue Contents 

• July 25, Carandale Farm, Fruits, Berries, and Beyond
• September 5, Shady Blue Acres, High on the (Heritage) Hog

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Cucumbers from Don's Produce. [West Main St.] --Photo by Bill Lubing

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are not all items mentioned or listed below will be at each market. 

Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market.

Take advantage of the mint, parsley, cilantro, and other fresh herbs that can be found in abundance at the market this time of year. Dill, chives, oregano, and green (spring) garlic add that fresh touch to your dishes.

Dick Green from Pleasant Springs Orchard [East Main St.] called this week to let us know that they'll be returning to the market ladened with lettuce. Dick says they'll be bringing red and green butter head and French crisp along with red romaine and red leaf, green oak leaf, and a bib romaine cross. They'll be joining a number of other DCFM vendors who offer some of the freshest lettuce to be found.

Lettuce is not the only green showing up in profusion. Check out the spinach, arugula, mustard, spicy, and other salad greens at this week's market.

Rhubarb is still holding, though the supply is tapering off while aspargus is still available in great quantity. 

The spring garlic is transitioning to garlic scapes while the overwintered potatoes are giving way to new potatoes. Heck's Market [West Main St.] had a huge bin of them last week. 

And lest we forget ... there will be some strawberries at this week's market with more on the way! 

There are plenty of great meats for grilling, including fish, along with some superb cheeses to be found at the DCFM. Have a question? Just ask the vendor. The DCFM is the largest producer-only market in the country. Those folks selling are the ones with the answers.

To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St. 

Cheese

Cheese curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses


                     

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Fresh Cut, Dried Flowers
Cut Flowers
Dried Arrangements   Cut Flowers
Pussy Willows 
Red Curly Willow 
Red Dogwood

  

Fresh Vegetables Beets
Asparagus
Burdock
Carrots
Chives
Cilantro
Garlic
Herbs
Leeks
Lettuce
Micro greens
Mustard Greens
Onions (several varieties, overwintered)
Parsnips
Potatoes
Radishes
Ramps
Rhubarb
Shallots
Salad mixes
Scallions
Sorrel
Spinach
Tomatoes, canned
Tomatoes, fresh
Turnips 

Fruit
Apples
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)

 

Onions, radishes, and parsnips at Nesity Gardens. [West Main St.] --Photo by Bill Lubing

 

Live Plants
Bedding plants
Nursery stock
Prairie Plants
Vegetable, herb, and flower transplants
Woodland plants


Meats (Grass and grain fed)  Angus beef
Beef
Bison
Brats and sausage
Chicken
Conventional cuts
Emu

Elk
Ham
Highland beef
Lamb
Pork
Rabbit
Special cuts
Venison
Fresh and smoked trout
Smoked salmon 

 Specialty Items  

Baklava
Bloody Mary mix  

Candles
Dried Gourds
Eggs
Flavored sea salt
Hickory nuts
Honey
Hot sauces
Infused olive oil
Maple syrup
Morels
Mushrooms
Pasties (frozen)
Persian Toffee
Pesto
Rhubarb Sauce
Salsa
Soup (canned and frozen)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes