Fresh Produce, Live Music, and Art for Kids at the Needham Farmers Market
This Sunday, September 28th, Needham Farmers Market will have a wide variety of fresh produce. The Neighborhood Farm's featured produce includes 25 varieties of garlic, onions (cippolini, red, gold, and white), alliums, pears and apples from Cold Spring Orchard.
MacArthur Farm's featured produce is corn (Mac special $3 for 14 ears), winter squash, apples (Carlson, Lookout, and Brookdale Fruit Farms), broccoli, cauliflower, leeks, romano beans, green beans, Yukon and gold potatoes, and 8" mums (3 for $10).
Both farms have a large selection of produce including heirloom tomatoes.
Recipe
Here is a great recipe to try that includes fresh produce available at the market. Thank you Jeanne Gerber for this excellent find in the Mar/April 2014 issue of Eating Well Magazine.
Roasted Cabbage with Chive-Mustard Vinaigrette
Cabbage
1/2 medium green cabbage ( 1-1 1/2 pounds), outer leaves removed
1 TB EVOO
1/4 tsp. salt
1/4 tsp. ground pepper
Vinaigrette
2 tsp. dijon mustard
2 tsp. white balsamic or white-wine vinegar
1 tsp. lemon juice
1/4 tsp. ground pepper
1/8 tsp. salt
3 TB minced fresh chives
2 TB EVOO
1. Preheat oven to 450. Coat a large baking sheet with cooking spray.
2. To prepare the cabbage: Cut cabbage half into four wedges as intact as possible. Drizzle the cut sides with 1 TB oil and sprinkle with 1/4 tsp. each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
3. Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and toast until browned on both sides, about 8 minutes more.
4. To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 tsp salt in a small bowl. Add chives and oil, stir until well combined.
5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
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