Let's do it again!

Hello! Can’t believe it’s already time for the Farmer’s Market again! The week flies by with farm work, wedding planning and our full time day jobs! Luckily we’re able to squeeze in lots of family time too since that’s the fuel that keeps us going!
What we’ll have at the market this week:

Salad mix

Romaine lettuce

Radishes

Mustard Greens

Green Garlic (this may be the last of the season!)

Chives

Tarragon

Mint

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 90’s on Sunday and Monday!?! I’m kind of excited since it’s a sign summer is coming… but I’m dreading all the weeding that will have to be done in the sweltering heat. Guess it’s time to just get use to it! Unfortunately the lettuce doesn’t really like the 90 degree weather so to circumvent the possible loss of flavor, (this happens when spring lettuce experiences summer temps) we’re going to have a major harvest this weekend and have TONS of bagged salad at the farmer’s market on Saturday. Look for some fun recipes too!  We REALLY enjoyed the market last weekend! Maybe it was sleep deprivation, but I couldn’t stop smiling the whole time we were down there. The people that frequent the farmer’s market are so awesome and friendly and interesting! Plus there’s 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 haven’t heard Kelly’s Bakery and Café is hosting a Local Flavors night next Friday the 28^th. It’s a 3 course meal made with local fresh food. She’s making strawberry shortcakes with our eggs! Kelly is a huge supporter of local farmers so it’s time we show her our support as well! Here’s a link to more info and how to reserve your spot!

http://kellysbakeryandcafe.blogspot.com/2010/05/friday-local-flavors-may-28th.html

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 minced 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 lemon 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 pistachios, and feta triangles

Our first farmer’s market is only 3 days away! It’s so hard to explain the range of emotions Hans and I are feeling. We’re excited to meet lots of people and talk to them about food and the farm and hear their stories and recipe ideas! We’re anxious about how we’re going to get everything harvested, transported and set up in time (you should see us trying to put up the tent)! We’re frustrated there aren’t 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! We’d love to meet you!

Here’s what we’ll have this Saturday:

Asparagus

Green Garlic

Mustard greens

Salad mix

Chives

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.

Sauté 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!