Oyster Mushrooms!

Have you met our newest vendor, the Five Funghis?  If you come to the market, as I do, late in the day you may not have met them yet as they sell out fast.  And having had their oyster mushrooms, I can sure see why. Thought I’d share a recipe using them to inspire you, although we thought ours just sauteed in butter were pretty tasty!

How might we….?

Lots of interesting ideas here, all centered around the question,

“How might we better connect food production and consumption?”

Check it out.  Any ideas?

WELCOME BACK!!!

Tomorrow is opening day at the Phoenix Hill Farmer’s Market for 2011. (Many thanks to some of our farmers and vendors who have continued setting up through much of the winter.)

What better way to finally welcome spring than to meet your neighbors at the market?

Our Spring Festival will be May 24.

Hope to see you tomorrow!

Recipes to spark your creativity

One of our market managers scoped out this recipe using the pattypan squash that is so plentiful right now. Looks pretty good!

And for the garlic lovers, doesn’t this sound good?!

And if you’re looking for something completely different to try with the great peaches you get at the market, how about this?http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646370

I”m hoping to give this a try this weekend with the corn I get tomorrow.

How about this tomato peach salsa?

And how about this tart?!

And check this out! When I think of all the work I have gone to to peel and prepare peaches for the freezer and THIS could be done?! Totally trying this tomorrow.

Cool supper for a Hot Night!

Yep, this is going in the meal plan rotation..

As for the apricots, Bruce from Mayan Cafe’ did peaches this way last year at the market one day and they were to die for!  Enjoy!

Who is brave enough to try….?

Now, I love beets.  Love them.  But I’m just not so sure about this recipe for a raw beet sandwich……  Alanna has never steered me wrong.  Someone give it a try and report back…..

Blueberries!

 

BLUEBERRY NUTRITION FACTS
• Only 80 fat-free calories per cup, blueberries are a good
source of dietary fiber and vitamin C.
• Blueberries rank high in antioxidants that help protect
against cancer, heart disease and other age-related
diseases.
• Researchers have found compounds in blueberries that
help prevent urinary tract infection.
• Just one-half cup of blueberries helps meet the
recommended 5 to 9 servings a day of colorful fruits
and veggies.
For more blueberry information visit the
U.S. Highbush Blueberry Council at www.ushbc.org.

BLUEBERRY SERVING SUGGESTIONS
• Add blueberries to your favorite muffin recipe—about
1 cup for each batch of 12 muffins. Gently stir in the
blueberries at the end (unthawed, if frozen).
• Dot pancake batter with blueberries as soon as batter
has been poured on the griddle.
• Make a breakfast parfait by layering blueberries with
flavored yogurt and granola cereal in a tall glass.
• Sprinkle blueberries and chopped walnuts over dressed
mixed greens.
• Serve blueberries with sour cream or yogurt or with a
scoop of cottage cheese.