Wednesday, June 5, 2013
Last Wednesday, we were excited to know about the arrival of peaches and but there was a special surprise waiting for us at Market: blueberries, raspberries and cherry tomatoes! Last week, there were a small quantities of each of these tiny summertime delights. This week, we should expect to see more pints to be scattered around the Market. Another new summer time arrival this week is fresh green beans! As we relish in the new fruits of summer, remember that spring fruits like strawberries and sugar snap peas will be finishing up their season very soon, so get them while they last because they won't be back in season until next spring. Finally, in other changing of the seasons news: asparagus is officially finished for the spring 2013 season.
Anne Everitt will be back at Market today with a simple and delicious cooking demonstration. Anne is a local cooking instructor that will be opening a new business in the spring of 2014 called Triangle Food Fight. Her business will be a prepared food service for people who have cancer or are in remission and want to use fresh foods to fight back.
On the menu today is Basic Sauteed Greens. While the abundance of spring greens are starting to slightly diminish, greens are in season and available almost 12 months a year. They are packed with vitamins and minerals and it is always good to have a simple and delicious recipe for cooking them in your back pocket! Anne will start her demonstration around 4pm. Stop by for a taste and a copy of the recipe. In case you miss it, a copy of the recipe is below...
Basic Sauteed Greens
1 bunch of greens = approximately 3 servings
1 bunch of leafy greens
4-5 cloves of garlic halved or quartered if large.
Wash greens well and remove leafy bits from any tough part of stem. Chop or slice the greens. Heat olive oil (1 Tablespoon per serving) over med-high heat in a heavy and wide sauté pan. I like to use a cast iron skillet. When hot, add large slices of garlic and move them around with a tongs or a wooden spoon until golden then remove. When they start to get golden remove from the pan so they don't over cook. Now add greens, still wet from washing, and move the greens around in the pan . When just tender, but still bright green, add the garlic back in and toss, then remove and add salt or fish sauce to taste.
Use any combination of greens:
Cabbage, Kale, Swiss Chard, Spinach, Collards, Beet Greens.
See you at the market!
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Fruits: BLUEBERRIES, RASPBERRIES, PEACHES, Strawberries
Vegetables: CHERRY TOMATOES, GREEN BEANS, HOLY BASIL, FRISEE, Artichokes, Asian Greens (Bok Choi, Tat Soi, Mizuna), Arugula, Beet Greens, Beets, Broccoli, Broccoli Raab, Cabbage, Carrots, Cauliflower, Cucumbers, Collards, English Shelling Peas, Fava Bean, Fennel, Fresh Garlic and Garlic Scapes, Green Onions, Herbs (including Cilantro, Thyme, Oregano, and Greek Oregano, Marjoram, Dill, Holy Basil, Bergamot, Chammomille, Bay, Lemon Balm), Kale, Kohlrabi, Leeks, Lettuce, Onions, New Potatoes, Pea Shoots, Radishes, Salad Mix, Spinach, Swiss Chard, Sugar Snap Peas, Summer Squash, Greenhouse Grown Tomatoes, Turnips, Zucchini
Meats: Beef, Chicken, Duck, Goat/Chevon, Pork
Eggs: Chicken and Duck Eggs
Flowers: Statice, Lilly, Calendula, Peonies, Zinnia, Lupine, Batchelors Buttons, Sweet William, Zinnia, Sunflower, Agrostemma, Snapdragons and mixed Bouquets
Plants: Vegetable and Herb Seedlings, House Plants, Landscaping Plants
Specialty Items: Creamed Honey, Mustards, Flour, Yellow & White Cornmeal, Grits, Goat and Cow Milk Cheeses, Baked Goods - Breads, Pastries, & Pies, Preserves, Gluten Free Baked Goods, Fermented Items, Nut Butters, Pasta, Tempeh, Herbal Teas, Herbal Salves,
Crafts: Wood Crafts, Pottery, Goats Milk Soaps