Friends of the Market,
It’s finally June and starting to feel like summer! Lots of produce is coming into the Market and Chef Jen is ready to cook this Friday, June 3rd. To date the menu includes carrot top pesto, grilled kale salad, beef with shiitakes, edible flowers, curried beets and carrots and ….June 10th is Herb Day featuring Ellen Reynolds of Beagle Ridge Herb Farm. June 15th marks the Grand opening of the Wednesday Evening Market from 4-7pm and the reopening of the On-line Market. June 17th is the 2nd monthly Fiber Day. June closes out with the 5th Annual Kids Day on June 24th. Don’t miss the weekly Kids activities each Friday with Abby from 10-11am.
If you missed the cooking demonstration and recipes for the Rooted in Appalachia Roadshow, here they are…
Miss Pattie’s favorite Stirfry:
1/2 cup of 5 vegetables: Pattie chose peas, cauliflower, broccoli, green onions and mushrooms and 1/4 cup of soy sauce. She washed and chopped the veggies to small bite size pieces and sauted in a little oil until tender and seasoned with soy sauce.
In addition, Michelle added 2 quick and fun recipes for raw carrots:
“Dirt Dip” from Martha Stewart Living featured roasted kalamata olives over a ricotta cheese dip. Dry the olives for 3 hours in a 275 oven. Process in a food proceessor until finely chopped. Set aside. Mix 1 cup ricotta with 1 tablespoon heavy cream and whip. Top with olive “dirt” and serve with baby vegetables.
Sesame Carrots featured grated raw carrots drizzled with 1 tablespoon roasted seasame oil and 1 teaspoon lemon juice and topped with roasted sesame seeds.