You will see some new and familiar faces at our markets this summer. Jennifer will be joining the Saturday crew every other week, switching off with Pearl. And you will all get a chance to meet our new apprentices, too. Perhaps you saw Emma the past couple weeks at Sunday, and soon you will meet Heather, who is managing the Tuesday evening market. Marc and Lindsey are both enthusiastic about working markets, so you will get a chance to see them, too! And don't forget to say hi to our regular market-goers, folks like Grace, and Maria (who will be at Saturdays, Tuesdays, AND Wednesdays -- a true superstar) and her daughter Amanda (Saturdays and Wednesdays).
Things have finally started to warm up, after the cool weekend and rainy early week, and now the temps are looking to be regularly in the high 70s, 80s and even 90s. These temps are GREAT for the spring/summer crops like the ripening strawberries, the flowering beans, and the quickly growing summer squash. As the days get longer and longer, and the temps rise, all the growth speeds up and everything comes on.
PLUS! Special event for the coffee sampling: Jim is picking up some FRESH, HOT, HOMEMADE DONUTS from a little bakery in Hagerstown to go with your coffee. Don't miss this! All of us on the farm (not going to market) are jealous we will be missing this!
Tomorrow's market will have so many beautiful veggies: asparagus, green peppers, cucumbers and summer squash, and lots and lots of greens. Plus eggs, breads, baked goods, cheese...AND....STRAWBERRIES! (Ours aren't quite ready yet BUT we are sourcing most of them from the co-op so they are organic...and delicious!)
Grace's recipes this week feature some of these amazing summer flavors: Summer Squash and Mint Sandwiches and Asparagus with Hazelnuts:
4 medium- sized zucchini or summer squash sliced lengthwise
1/4 cup of olive oil
salt and pepper to taste
feta cheese about 1/2 cup crumbled
Set oven to low broil and brush the strips of squash or zucchini with olive oil. Sprinkle with salt and pepper to taste. Put in oven and flip when their is light browning and bubbling (about 3-5 minutes) and broil on the second side.
Slice the bread and place a slice of summer squash on the bread add the mint and enjoy!
Asparagus with Hazelnuts
2 lbs of asparagus
salt and pepper to taste
1 hard boiled egg
1 medium minced shallot
3 Tablespoons of sherry vinegar
1 Tablespoon of mustard
1 teaspoon of honey
1/4 cup of hazelnuts toasted, skinned and chopped
1/4cup of olive oil
1 hard boiled egg- finely chopped
Wash and trim the asparagus. Steam in boiling salted water for 3-7 minutes until bright green but still crisp. Combine the mustard, honey, and vinegar. slowly add the olive oil. Toss the asparagus ion the dressing and then add the egg and the hazelnuts. Serve warm or at room temperature.