St. Stephen's Annual "PB and J Sale" This Saturday our neighbor, St. Stephen's Episcopal Church is hosting the "PB and J Sale" - Plants, Baked Goods, and Jumble! This popular, annual event helps to fund the church's multiple outreach efforts in the community. The fun begins at 8 a.m. and ends at noon! | Family Fun at Fall Line Farmers Market Families of all sizes and ages had a great time at the market last week. Pictured here is William Hasty, age 7, who helped make his own smoothie using the bicycle-powered blender from Salamander Springs Farm. If you missed out, there is no need to fret - the bicycle-powered blender will be back this week and making fresh lemonade ices! | What Can You Find at the Market this Week? Here is a list of just a few things several of our farmers will be selling this Saturday morning. Make sure to come by and see the full selection for yourself! Don't forget carrots are currently in season. If you want a new way to enjoy them, try our featured recipe this week! Babe + Sage: - Peas
- Spinach
- Rocket flowers
Elm Street Gardens: - Homemade granola
- Asparagus
- Strawberries
Evergreen East: Fort Creek: - Grass-fed beef
- Dog bones
- Eggs
The Little Farm: - Rutabagas
- Carrots
- Sugar Snap peas
Rocking Chair Ranch: Rocky Hill Honey Farm: - All natural honey
- Honey sourdough bread
Salamander Springs: - Blended lemonade ice made on the bicycle-powered blender!
- Herbs and perennial flowers
- Blackberries and Elderberries
Three Centuries Farm: - Sausage
- Country Style ribs
- Porkchops
| | | | | Featured Recipe contributed by Ginger Carter Miller Moroccan Carrot Salad | | Ingredients: - 1 large lemon, washed, sliced into thin rounds, and then quartered
- 1/4 cup extra-virgin olive oil, plus extra for lemons
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 pinches cayenne pepper
- 1/2 teaspoon orange zest, plus 1/4 cup orange juice
- Kosher salt and freshly ground black pepper
- 8 medium carrots, peeled and grated (about 4 cups)
- 1/4 cup chopped fresh parsley
- 2 tablespoons toasted pine nuts
Directions Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste. Store in the refrigerator until serving time. Your Favorite Recipe? Do you have a tested recipe to share with our readers that uses some of the fresh, seasonal produce, pastured meats and/or other ingredients that are available for purchase at the Fall Line Farmers Market? Please send it to us at: fall.line.farmers.market@gmail.com | | |
2 comments:
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Health Shop Warwick QLD
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