What’s at the Market

What’s at the market June 20, 21, and 23
Arugula, beets, blackberries, broccoli, bush beans - green and yellow wax, green and yellow broad, and haricot vert; carrots, cauliflower, corn, cucumbers, fennel, greenhouse produced items - basil, cucumbers, and tomatoes; greens: bok choy, escarole, kales, pea shoots, spinach, swiss chard; garlic, herb bunches: basil, cilantro, dill, and parsley; kohlrabi, lettuces: Baby lettuce mix, hydroponic bibb, lolla rosa, and oak leaf, green and red summer crisp, and spicy mesclun mix; mushrooms: oyster and shiitake; onions: yellow, green, and red; peas: English, snow, and sugar snaps; green peppers - bell and hot varieties; red and white new potatoes, radish pods, radicchio, squash and zucchini, strawberries (small quantities,) field tomatoes (small quanities,) turnips, vegetable and herb seedlings, bedding and landscape plants, cut flowers, succulent houseplants; pastured-based meats: beef, buffalo, chicken (limited quantities,) goat, lamb, pork; charcuterie: bacon, bratwurst, breakfast sausage, chorizo, country ham, hot and sweet italian sausage; eggs, fresh and aged cow’s milk and goat’s milk cheeses, honey, pecans, jams, jellies, wine (Wed. & Thur. only,) baked goods, and crafts.

*Produce availability dependent on weather conditions

Recipe of the week

Summer Vegetables with Parsley-Almond Sauce
from Sheila Neal, Market Manager

I’m always looking for a recipe that I can keep in the fridge and pull out to liven things up. This Parsley-Almond sauce is one of them. I have it here with a vegetable ragout, but you can add it to grilled or steamed vegetables, chicken, or fish. I’ve also used it as a pasta sauce.

Ingredients - Sauce
1 shallot, diced
Salt
2-3 tablespoons red wine vinegar
2 tablespoons capers, chopped fine
1 bunch parsley*, leaves chopped fine
1/2 cup almonds, toasted and chopped fine
Olive oil

Ingredients - Vegetables
1 medium size onion*, cut into 1/4” half moons
1 pint sugar snaps*, trimmed
1 bunch of carrots*, cut into 1/4” diagonal
2 cloves garlic*, chopped fine
1/2 cup chicken or vegetable stock or water
Olive oil
1 tablespoon butter
Salt

Procedure

Sauce
Place shallot, red wine vinegar, and a big pinch of salt in a bowl. Let sit for several minutes. Add capers, parsley, and almonds. Toss. Add enough olive oil so the sauce is loose. Keeps in fridge for 1 week.

Vegetables
Steam carrots until they are just becoming tender, about 4 minutes. Add about 2 tablespoons olive oil to a large sauté pan. Do not use a non-stick. When the oil is hot, add the butter. When the butter melts, begin to add the vegetables, starting with the onion. Add a little bit of salt. When the onion begins to glimmer, add the snaps and toss a few times. Add the carrots and some more salt. When all the vegetables are cooked to your liking (to not overcook, stop cooking them before they lose their bright colors), set them aside. Deglaze the pan with the vegetable stock and reduce it by half. Pour over the vegetables. Drizzle with Parsley- Almond sauce. Change up the vegetables in this dish throughout the summer to keep your palate interested.

*available at the Market