Before I begin this week’s blog, I need to give a shout out to Goats R Us. They are right across from us at the South of the James Farmer’s Market. She has goat cheese spreads that are so tasty! My very favorite thing she has is her Feta Cheese! Last week I featured an Arugula, Watermelon and Feta Salad from “The Barefoot Contessa” on the Food Network. The feta cheese I got from Goats R Us was the best feta I have EVER had! So if you want to make this recipe and get our Arugula, I suggest you step across the way and get some Goats R Us feta.
With that being said, why should you buy from the local farmer’s market when you can go to Wegmans, Whole Foods, or Fresh Market? It is simple, our food is grown within 20 miles of market. It is all harvested the Friday before market which ensures the freshest and most nutritious food. You simply can’t get food picked at the peak of freshness from a store. You can also meet the farmer, Matt Powell. He is happy to talk to you about his growing practices and he is a great one to give you gardening tips! I have to say, eating with the seasons is truly the best way to eat. Buying from local farmers also helps them support their families and their dreams.
This week, Matt is bringing the very best radishes! They are called Easter Egg Radishes and are beautiful, fresh, and awesome! They come in red, purple and white.
I have several favorite ways to use these. The simplest is to slice them thin and put them in Matt’s Field Greens. I toss the salad with a simple, fresh, dressing. 1/4 cup of orange juice, 1/4 cup of lemon juice, 1/2 cup of olive oil, 1/4 cup of chopped red onion, 1 tablespoon of honey, and a dash of salt and pepper. I always make it in a mason jar and give it a shake. Nothing beats fresh dressings, and they are so easy to make! My friend Gina shared a recipe with me, Pesto, Radish, and Sea Salt Crostini. We have plenty of basil coming to market and making the pesto for this is so easy (15 minutes and done)! I had a customer tell me that one of her favorite things to do with them is to roast the radishes! Just toss them in olive oil, salt and pepper and roast them at 350 for 30 minutes.
Squash is in full season and are so delicious! Matt’s squash is outstanding. I have eaten squash in every way for several weeks now. I am not tired of them yet.
Matt is growing these awesome zephyr squash along with yellow and green zucchinis. I love these roasted. Just like everything I roast, you only need to toss them in olive oil, salt and pepper, and a red onion. Roast for 30 minutes on 350 and it is outstanding. I have also used them to make a pizza ! It is a fun summer squash pizza with goat cheese and walnuts. Matt loves to grill them, slice them long and brush them with olive oil and give them a little salt and pepper. The charring makes them wonderful! I have used them for various kabobs on the grill, just add whatever meat you desire!
Summer is on and so is the harvest! So, what’s coming to market this week?
- Salad and Arugula
- Swiss Chard
- Kale Galore
- Purple and Orange Carrots (the purples sell out fast)
- Bok Choi
See you at market this Saturday! We will be there from 8:00-12:00. Come early to get the best treats!