Thursday, May 20, 2010

Let's do it again!

Hello! Cant believe its already time for the Farmers Market again! The week flies by with farm work, wedding planning and our full time day jobs! Luckily were able to squeeze in lots of family time too since thats the fuel that keeps us going!
What well have at the market this week:

Salad mix
Romaine lettuce
Mustard Greens
Green Garlic (this may be the last of the season!)
Free range eggs
Pasture-Raised Beef (various cuts and ground)
Potted plants and herbs

Can you believe the temperature is going to be in the 90s on Sunday and Monday!?! Im kind of excited since its a sign summer is coming… but Im dreading all the weeding that will have to be done in the sweltering heat. Guess its time to just get use to it! Unfortunately the lettuce doesnt really like the 90 degree weather so to circumvent the possible loss of flavor, (this happens when spring lettuce experiences summer temps) were going to have a major harvest this weekend and have TONS of bagged salad at the farmers market on Saturday. Look for some fun recipes too!  We REALLY enjoyed the market last weekend! Maybe it was sleep deprivation, but I couldnt stop smiling the whole time we were down there. The people that frequent the farmers market are so awesome and friendly and interesting! Plus theres just this satisfaction that shoots through my whole mind and spirit when I can share healthy food that Hans and I grew. Come see us this weekend… downtown Bloomington, across from the Courthouse! 7:30-Noon rain or shine. (FYI… we pretty much sold out by 9am last week so get there early for the good stuff!).

(Hans and I at 5:45am on Saturday before the first farmer's market (part ecstatic... part exhausted!). 

One last thing… if you havent heard Kellys Bakery and CafĂ© is hosting a Local Flavors night next Friday the 28th. Its a 3 course meal made with local fresh food. Shes making strawberry shortcakes with our eggs! Kelly is a huge supporter of local farmers so its time we show her our support as well! Heres a link to more info and how to reserve your spot!

A recipe out of the vault (Will also be available at the market this weekend)!

Herbed Romaine Salad with Strawberries
1/2 cup raw (unsalted) pistachios10 to 12 oz. romaine lettuce hearts, cored and roughly chopped
1/3 cup fresh tarragon, torn into small pieces
1/3 cup fresh mint leaves, torn into small pieces
12 ounces strawberries, hulled and quartered lengthwise
1/4 cup fresh lemon juice
2 teaspoons m
inced shallot (about 1 medium)
2 teaspoons honey
1/8 teaspoon salt
3 tablespoons mild olive oil
6 ounces good-quality mild feta cheese (see Notes), cut into triangles
Preparation1. Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.
2. In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemo
n juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.
3. Divide lettuce mixture among plates, and then top with remaining strawberries, toasted pista
chios, and feta triangles

Wednesday, May 12, 2010

Our first farmers market is only 3 days away! Its so hard to explain the range of emotions Hans and I are feeling. Were excited to meet lots of people and talk to them about food and the farm and hear their stories and recipe ideas! Were anxious about how were going to get everything harvested, transported and set up in time (you should see us trying to put up the tent)! Were frustrated there arent more things ready to be picked but hopeful what we do bring to the market will be high quality and the absolute freshest!  Stop by and say hi! Wed love to meet you!

Heres what well have this Saturday:

Green Garlic
Mustard greens
Salad mix
Potted tomatoes, peppers, herbs and perennial flowes
Free Range Eggs
Pasture-raised Beef

Here's a tasty idea for weekend brunch using fresh PrairiErth eggs and our green garlic!

Green Garlic Scrambled Egg Toasts
·       1 stalk green garlic for every 3 eggs 
·       butter
·       milk or cream
·       dense wheat bread or levain
Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster.
SautĂ© green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. . The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size.

***Bloomington Farmer's Market Info*** 
Downtown Bloomington THIS SATURDAY on the Square (our stand is right in front of the old courthouse). Hours are 7:30-noon rain or shine!