Farmer's Market High!

[jilliniowa]

Our AMAZING Saturday morning market opened for the season this morning. I slipped out while the rest of the house was still sleeping, remembering to stop at the ATM on the way! I came home with radishes, spinach, baby lettuces, asparagus, herbs, spring garlic, spring onions, locally made feta and pork chops and bacon, a plate of cinnamon rolls for the kids, Parmesan-pesto bread, some beautiful jewelry for Mom tomorrow, and some fresh-cut flowers for myself. I passed on the morels; they were $20/lb., and I'm the only one here that will eat them. Seemed a little indulgent. While there I munched on some samosas and a BLT pita! This is my absolutely favorite way to spend a Saturday morning.

The asparagus will go into Roasted Asparagus Soup from Fresh Every Day, and the spring garlic will also be made into a soup with Yukon Golds, with a recipe from the vendor. I'm going to go simple with the chops and just throw them on the grill, and enjoy their no-solution-added flavor. Does anyone have a favorite Penzeys spice for pork chops?

Anyone else on a produce-induced high?

[dreamer]

Sounds so wonderful!! With the fresh pork and your SN, I'm thinking you're in Iowa- I went to school there years ago, and have fond memories.
Anyway, your assortment sounds wonderful. I can see why you're on a high!

-dreamer

[Andrea_2]

Wow, I'm jealous! I wish I could find something like that around here!

I hope you have better luck than I did with that asparagus soup. I made that for a group of 10 people, and nobody liked it!

[jilliniowa]

Wow, I'm jealous! I wish I could find something like that around here!

I hope you have better luck than I did with that asparagus soup. I made that for a group of 10 people, and nobody liked it!
Hmmmm...maybe I'll rethink using that recipe. I've never tried it before, but it sounded good. It has definitely returned to soup weather here--chilly and wet. Any good asparagus soup recipes out there?

Yes, dreamer, I was at the Des Moines Downtown Market. :) BTW, Where did you go to school?

[bobmark226]

My mantra...one more week, one more week, one more week.... :)

Thanks for the tease, though, sounds great!

Bob

[cookieee]

Our AMAZING Saturday morning market opened for the season this morning. I slipped out while the rest of the house was still sleeping, remembering to stop at the ATM on the way! I came home with radishes, spinach, baby lettuces, asparagus, herbs, spring garlic, spring onions, locally made feta and pork chops and bacon, a plate of cinnamon rolls for the kids, Parmesan-pesto bread, some beautiful jewelry for Mom tomorrow, and some fresh-cut flowers for myself. I passed on the morels; they were $20/lb., and I'm the only one here that will eat them. Seemed a little indulgent. While there I munched on some samosas and a BLT pita! This is my absolutely favorite way to spend a Saturday morning.

The asparagus will go into Roasted Asparagus Soup from Fresh Every Day, and the spring garlic will also be made into a soup with Yukon Golds, with a recipe from the vendor. I'm going to go simple with the chops and just throw them on the grill, and enjoy their no-solution-added flavor. Does anyone have a favorite Penzeys spice for pork chops?

Anyone else on a produce-induced high?
Hi, this may sound strange, but in one of my orders Penzey sent me a sample of Salsa Salad Seasoning. It has sugar,ancho chili pepper,salt, garlic,onion,cumin,black pepper,cayenne,cilantro, Mexican oregano, chive,bay leaf and chipotle pepper. I have used this on pork, beef, chicken and other things. It's very good.

On the thread, Sunday Game of the Week #1, I posted (#36) a very simple but delicious use for zucchini, if you bought any of that.

[jilliniowa]

No zucchini yet, unfortunately. Cookieee, I'll have to check out that seasoning at Penzeys. One opened here a year ago (unbelievably--we usually don't get any good stores here) but it seems to be doing VERY little business, so I keep well-stocked as I anticipate its' closure.

Just had a Farmer's Market lunch--a big salad with spring lettuces and spinach, crumbled feta and bacon, and a farm fresh EGG over the top. I'm not much of an egg lover, but when I can get them this fresh, I'll go for it.

I'm already planning my purchases for next week: rhubarb, Maytag white cheddar (Maytag Dairy, of bleu cheese fame, is just 45 min. away), and some elk or bison for the grill. One vendor had something new--ramps--what do I do with those?

Hang in there, Bob. Clean out your fridge this week to make room!

[bobmark226]

Hang in there, Bob. Clean out your fridge this week ......


http://im1.shutterfly.com/procserv/47b4ce33b3127cce9e8264aae9cf00000015108AcN2rVm4Ys2

[MiMo]

I was at the Des Moines Downtown Market. :)

Jill,

Now you've peaked my curiosity...when did Des Moines get a Downtown Market? I lived in Des Moines for two years when I attended Drake before I moved overseas to finish my studies in London. I never knew of a market there. This was in the 1992-93, though, so I'm sure a lot about Des Moines has changed since then.

Enjoy your goodies.

[jilliniowa]

Jill,

Now you've peaked my curiosity...when did Des Moines get a Downtown Market? I lived in Des Moines for two years when I attended Drake before I moved overseas to finish my studies in London. I never knew of a market there. This was in the 1992-93, though, so I'm sure a lot about Des Moines has changed since then.

Enjoy your goodies.
I'm not sure when it began; it was here when I moved to the area in '96. I do know it has exploded in size and popularity in recent years. It takes place on Court Ave. (which you should remember if you were the bar-hopping type) between the Des Moines River and Fifth Ave, on Sat. mornings. I would say btween 100-200 vendors at various points during the season (May thru Oct.). It was even written up in BA one year as one of the top Farmer's Markets in the country! Even non-foodies love it--thousands come down to have a cuppa, nosh, and partake of the best people-watching short of the State Fair.

[LaraW]

Yes, dreamer, I was at the Des Moines Downtown Market. :)

I wondered if this was the farmers market you were at. As soon as I read about the Cinnamon Rolls (from Mast Family Farm?) I thought this must be the one you went to. I grew up in Des Moines, and lived there until 5 years ago when DH and I moved to Denver.

I love to go to that farmers market whenever we're back during the summer! Do you ever go to the one in Valley Junction on Thursday evenings? That one has really grown.

ETA: MiMo, the farmers market has been going on for a long time. I can remember going there when I was a kid. My parents moved to Des Moines in 1976, and its been going on probably at least that long.

[jilliniowa]

I do go to the one in Valley Junction occasionally; it's actually not far from my house. That is an evening market--I am usually there to drink beer and listen to the live music instead of shop for produce. :cool:

[swquilts]

Another good Penzey's spice to use on pork is the Greek seasoning.

I envy your farmer's market... :(

[Linda in MO]

Another good Penzey's spice to use on pork is the Greek seasoning.
I envy your farmer's market... :(

Ditto on both counts!! Your farmer's market sounds awesome!

[Lrimerman]

That market in Iowa sounds awesome. I wish we had a good farmer's market. We have lots of farmer's but our market is the same every year, same vendors, no organics (maybe one little item, if that). They did start one in another area about 40 minutes away from us a few years ago that has more organics, but it is on Sundays and we never head out that way.

I did go to the local market (Oakland County Farmer's Market) last weekend and this weekend, it is mostly plants and flowers this time of year, but I did get some nice MI asparagus and some rhubarb both Saturdays. I also got my grandma a nice plant for Mother's Day.

Lisa

[Canice]

Anyone else on a produce-induced high?

I haven't been to the farmers' market in a good two months, unfortunately, but I loved reading about your trip...I definitely know the "high"! There's something so satisfying about having a great breakfast at the market and coming home to unload all those wonderful finds!

You might check out the recipe below; as you'll see by my comments I changed it a fair bit but it's a great place to start...very flexible:

Springtime Soup

1 pound fresh asparagun
1/2 cup chopped onion
3 cloves garlic, minced
1 tblsp. olive oil
6 cups chicken broth
1/2 cup dried orzo (or other tiny pasta)
3 cups snow pea pods (ends and strings removed)
6 cups torn fresh spinach
1/2 tsp. pepper
1/4 cup purchased pesto (optional)
1/2 cup finely shredded Parmesan cheese

Snap off and discard woody bases from asparagus. If desired, scrape off scales.
Bias-slice asparagus into 1-inch long pieces. Set aside.

Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently
for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more.
Stir in spinach and pepper; cook 1 minute more.

Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 tablespoons pesto
into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 side-dish servings.

Canice's notes
•I cut back a bit on the snow peas and spinach, and added one diced small zucchini and a handful of frozen peas for more spring flavor.
•At the end I added the juice of half a lemon and some fresh lemon thyme and oregano - the lemon and fresh herbs really brightened it.
•This was pretty and bright; substantial without being heavy. With other spring veggies you could even skip the spinach.
•I'd considered using tiny shells for the pasta, and they would have been fine - but I wouldn't use anything bigger, as I think the small pasta size helps keep it light.

[gabbyh]

Anyone else on a produce-induced high?

I'm on a "continual" high :D Just found out that our wonderful fruit/veg market is not closing for September and October, like it usually does...and they are open every day except Monday!

~Gail

[jilliniowa]

Thanks for the recipe, Canice. I have everything but the pea pods, so I think I'll sub zucchini and peas, and give it a try!