Fresh in the field this week | Week of January 20, 2014 |
Fresh & LocalDespite the freeze a few weeks ago, Winter has markets humming right along with fantastic produce. We are in the sweet spot of the year with strawberries, tasty greens and cruciferous veggies like broccoli and kale, delicious Brussels sprouts, mushrooms, and root veggies like carrots and turnips. Lots of healthy and interesting herbs are gracing market tables, and our greenhouse vendors are chock full of delicious tomatoes, cucumbers, and peppers! We are trying very hard to keep you abreast of what is at market and what is coming...but the very best way to find out what is in the fields and what is waning is to ask your favorite growers. They love talking to our customers and it is those relationships that make what we do fun! |
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Pick of the Week: Oyster Mushrooms!In December we welcomed James Shoop’s Screaming Oaks Mushroom Farm to market with his beautiful oysters mushrooms. Each Tuesday he brings baskets full of his state of the art mushroom lab delicacies to market for shoppers to enjoy. Oyster mushrooms are one of the most widely eaten mushroom varieties in the world, no wonder when you consider their nutritional benefits; high in iron, fiber, and protein! These babies are also one of the few plant sources of vitamin D. Oyster mushrooms are delicate and perfect for stir-fries and light sauces; add them in toward the end to maintain their robust flavor and texture. Want to know more? Come by Tuesday market and ask James yourself! |
Tuesday’s Green Plate SpecialWe have been so impressed with Hillel’s Kitchen’s delicious, local lunches each Tuesday. This week they are back with some great classics- your choice of falafel in pita with israeli salad; roasted tomato soup with quinoa; or an organic brown rice bowl with tofu curry or chicken and veggies. Finish up (or start your day!) with tasty banana bread and a cup of hot chai tea. |
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Recipe of the WeekWe love Chef Anne Churchill of Bhava for many reasons, and this Savory Mushroom Bread Pudding is one of them! Highlighting the nutty flavor of the mushrooms and the chewiness of French bread, this dish is a fantastic side item or main course for those Meatless Mondays or Sunday Brunch! |
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