Farmers Market Annex Newsletter

Friday April 18th 2014

APRIL 18th 2014

We hope that you are excited as we are to have the market back in full swing again.

Make sure to come down and join us for our opening weekend on April 26th, 6:30am - 1:30pm.

Below are some recipes to make your Easter a bit more fun.

Hoppy Easter

Make sure that you are like us on Facebook or follow us on Twitter so that you can stay up on all the fun we are planning!

Come and see for yourself what ELSE is new!

Starting April 26th

Saturday and Sunday, 6:30am ~ 1:30pm

It's FUN! It's Local! It's what we're all about.

Like us on Facebook

and stay tuned for the details of our upcoming events.

Fun Easter Dishes

Easter Bunny Veggie Tray

Make enough of this easy to grab snack! People will be eating by the handfuls.

Ingredients

1 Loaf French Bread	1 Small Round Italian Bread
2 Medium Round Italian Bread	6 Scallions
3 Raisins	Carrots, celery, broccoli, cauliflower - any raw veggies of your choice
Toothpicks to assemble bunny
Veggie Dip
2 Cups Sour Cream	1 Cup Mayonnaise
1 tsp Dill Weed	1 tsp Beau Monde
1 tsp Minced Onion	1 tsp Parsley

Directions

1. Mix together the ingredients for the vegetable dip and refrigerate. Let it chill for at least two hours for best flavor.

2. Cut the loaf of French bread in half (to make the ears). Carve a large circle out of the middle of the medium (round) bread (the bunny's belly). Try to be careful to reserve the bread that is carved out. You will flip this leftover piece over and it will become the bunny's tail.

3. Using toothpicks, assemble the general shape of the bunny on a decorative platter, leaving room for the vegetables. Attach the ears to the head with toothpicks, and do the same with the head to the belly. The "cottontail" is the part of the bread that was carved out, turned over...the fluffy part. Using a small knife, carve out tiny spots for the eyes and nose (raisins). This is where the raisins will sit. If they have trouble staying in, just dab a little of the veggie dip in, and it will keep them in. Next to the nose, use toothpicks to poke 3 holes on each side of the nose. Right before serving, insert the scallions into these holes (If you put the scallions in too early, they will wilt).

4. Once everything is assembled, add the dip into the bunny's belly, add the vegetables to the tray, and enjoy!

Ham & Cheese Quiche

Easy to make ahead so you can enjoy your family & friends. This can easily be doubled for a larger celebration.

Ingredients

6 Oz Sharp Cheddar Cheese (Grated)	1/2 Cup Finely Chopped Onion
1/3 Cup Finely Chopped Green Bell Pepper	1 Tbsp Butter
1 1/2 Cooked Cubed Ham	1/2 Cup Chopped Broccoli (optional)
1 Deep-Dish Unbaked Pie Crust	2 Eggs Beaten
1 Cup Milk	1 Tbsp Chopped Fresh Parsley
3/4 tsp. Season Salt (Lawry's)	1/4 tsp Garlic Salt
1/4 tsp. ground Black Pepper

Directions

1. Preheat the oven to 375 degrees.

2. Add the butter to a small skillet over medium heat. Saute the onion and bell pepper (and Broccoli if you added it) in the butter until the onion is wilted and translucent. Take care not to let the onion brown. Let mixture cool.
3. Add the ham, along with the onion and bell pepper mixture to the bowl with the grated cheese. Stir gently but thoroughly. Spread mixture in bottom of the unbaked pie shell. Set the filled pie shell on a baking sheet.
4. Combine the remaining ingredients in a medium bowl. Mix thoroughly and pour over the ham-cheese mixture in the pie shell.

5. Bake for 35-40 minutes or until set.

Lemon Ricotta Pancakes

These light & fluffy pancakes are to die for. The contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake. They don't even need syrup.

Ingredients - Yields 12 Pancakes

2/3 Cup All-purpose Flour	1/3 Cup Sugar
1/2 tsp. Baking Powder	1/4 tsp. Baking Soda
1/4 tsp. Salt	3/4 Cup part-skim Ricotta Cheese
3 Eggs - Separated	2 Tbsp. Fresh Lemon Juice
1/2 tsp. Fresh Lemon Zest	1/4 Cup Milk

Directions

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.

2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

3. Pair with the Blueberry compote below if you choose

Versatile Blueberry Compote

Use this compote in so many different ways - Top pancakes, scones, waffles, ice cream or stir into your favorite vanilla yogurt,

Ingredients

4 Cups fresh or frozen blueberries	1/2 Cup Sugar
1/4 Cup Water	1 Tbsp Cornstarch
1 Lemon Juiced & Zested

Directions

1. In a medium pot over medium heat, whisk together the water, lemon juice & zest, sugar and cornstarch until all the clumps are out.

2. Add 1 cup of blueberries and cook for 6-7 minutes or until the mixture has slightly thickened and the blueberry skins have broken open. Stir frequently.

3. Add the remaining blueberries and cook an additional 5 minutes or until the blueberries have cooked through. Stir occasionally. You don't want the second half of the blueberries to break down as much as the first cup.

4. Cool to room temperature and refrigerate until use -OR- serve warm over pancakes, waffles, scones, etc.

Roasted Spring Veggies with Arugula Pesto

A fresh addition to any Easter meal.

Ingredients

4 Cups Baby or New Potatoes (1 to 2 inches in diameter, halved or quartered depending on size)	5 tsp Extra Virgin Olive Oil (Divided)
4 Cups Peeled Baby Carrots	1 Bunch Asparagus (trimmed & cut into thirds)
1/2 tsp. Salt	1/2 cup baby Arugula (For garnish)
1 Clove Garlic	5 Cups Baby Arugula
1/2 Cup Fine Shred Asiago Cheese	1/4 Toasted Pine Nuts
1/4 Cup Extra Virgin Olive Oil	1/4 tsp. Salt

Directions

1. To Prepare Veggies - Position rack in upper and lower thirds of oven; preheat to 425�F.

2. Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.

3. Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.

4. Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine, and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.

5. To Prepare Pesto - Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

6. Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Easter Basket Cupcakes

Too cute to eat? A sweet treat for the end of Easter brunch or dinner.

Ingredients

24 Sugar Ice Cream Cones	1 Package Lemon Cake Mix
1 tsp. Yellow Food Coloring (if darker yellow color is desired)	1 Tbsp. Lemon Zest (for a little fresh lemon zing)
1 Container Vanilla Frosting	Assorted Food Coloring or Paste
24 Pieces red string licorice (4 inch length)	1 Cup Flaked Coconut
72 Jelly Beans

Directions

1. Preheat oven to 350�F. Trim off the bottom 2 to 3 inches of the ice cream cones. Wrap bottom of cones in small pieces of greased foil. Place cones in muffin pans sprayed with nonstick cooking spray. (Cones should be slightly taller than muffin cups.) Set aside.

2.Prepare cake mix as directed on package, adding yellow food color and lemon zest. Pour batter into cones. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Remove any excess cake from bottom of cones.
3. Tint frosting with desired food colors. Frost cupcakes. Attached string licorice for the basket handles. Decorate cupcakes with coconut and jelly beans.

Framboise Spritzers

Festive Easter spritzer to round out your event

Ingredients

Framboise (Belgium Lambic Beer - Lindemans)	Lime Juice
Champagne or Sparkling Wine	Raspberries

Directions

1. Fill 10 Champagne flutes with ice. Pour 1 Tbsp. framboise into each glass. Add 2 tsp. lime juice to each. Fill flutes with Champagne. Garnish with raspberries, if desired. Serves 10.

Call us. Email us. Stop by and see us in person. We are here to serve YOU so let us know how we can better do that.

We hope to see you soon!

Sincerely,

Audrey Grzeskowiak
Farmers Market Annex, CFO
612-573-0148

www.FarmersMarketAnnex.com