Fresh Veggies, Greens and Fruits are in abundance, Market Customers!
It’s a green summer here at the Market! At the height of our growing season, we have zucchini and summer squash, all sorts of beans and peas, a wealth of leafy greens, peppers and onions, and so much more. Kerr Microgreens will have Speckled Pea, Southern Curled Mustard, and Salad Mix microgreens both this Saturday and next Wednesday – plus many more greens. Pamalot Lavender will have bouquets of beautiful fresh and dried lavender, and Sandia Spice Company has even made a special Herbs De Provence spice blend featuring Pam’s lavender! Oyster mushrooms are also in abundance…have you tried Lion’s Mane? It has been shown to have wonderful health benefits.
When it comes to sweet, pick up some fresh blueberries from Emerald Dreams Farms or juicy raspberries from Killarney Farms. Our beekeepers have a wealth of fresh honey and honey/beeswax products. Sandi Spice has also partnered with Wild Wood Honey to make their Honey Graham Crackers, also available this Saturday!
Take all this product and fruit and make an incredible salad or side dish to go with a burger or sausages from one of our ranchers. Idaho Livestock will have beef patties and smokie sausages for your grill or campfire. And Ramstead Ranch is featuring their succulent pork shoulder. Try their recipe below or at the August Farm to Table Demo 10am-12pm at the booth next to Good Shepherd Lamb Company.
Decorate your table with big, glowing sunflower, which are coming into full bloom right now. And when these flowers are done, you can pull the seeds from the center and dry them for snacking. Some of our vendors are pairing them with mums of every color and size as well as snapdragons that you can use to have fun floral conversations with your kids!
The Food Section
Carpe Diem finally has their trailer! Come check it out and order one of their August crepes of the month: the sweet “Rendez-vous” with a delicious banana, pineapple, and coconut jam from local Sweetheart Co, and the savory “Le Grec” with chorizo, sundried tomatoes, feta cheese, and fresh basil.
Lake City Juice is running a sale this weekend: 15% off 3-Day Juice Cleanses. Their Slim Down 3-Day Juice Cleanse has four uniquely-designed juices, one activated charcoal lemonade, and one vanilla protein shake, times three, for detoxing with real food, energizing, and slimming down that summer body. They’ll also be selling fresh juices and ginger shots.
PoP Club is a free market program for kids ages 5-12 that introduces them to healthy produce with fun hands-on activities and challenges that are fresh and new each week. When a child completes an activity, they get a $2 token that they can redeem around the market for fresh fruit, vegetables, and food-bearing plants.
This week’s fun activity: spiralizing zucchini
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
This North Carolina-style recipe from one of our ranchers is astonishingly simple to make at home!
- 4 lbs pasture-raised pork shoulder roast
- salt and pepper, to taste
- 1 Tbs extra virgin olive oil
- 5 Cups water, broth, white wine or a mixture of liquids
- 1 Cup apple cider vinegar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste
Thaw out your meat in the fridge, if frozen. When thawed, season liberally with salt and pepper.
Heat the oil in a skillet or dutch oven over medium heat. Sear the roast evenly on all sides.
Place the meat into the cooking vessel of your choice and add the liquid. See low and slow cooking options with times and temperatures below. Regardless of the heat source, the cooking vessel should have a well-fitting lid to keep the steam in. When done, the meat should be falling off the bone and fork tender.
While cooking, mix up all the BBQ sauce ingredient in a small bowl or mason jar. Then when the roast is done, remove it from the heat, keep in the cooking vessel, and cool to a safe handling temperature.
Once cooled, separate the meat from the bone and chop the meat into a traditional BBQ small-piece mash. Serve with the meat or toss the meat with the sauce. Enjoy with collard greens cooked in the pork "pot liquor".
Crock Pot: cook on low for 8 hours.
Pressure Cooker: cook on high for 1 hour.
Oven: cook covered for 5-6 hours at 250°F.