June 15th Market

 

GREENS RECIPE FROM CHEF CHRIS DOLE:

Swiss Chard, Quick Sauté

1 bunch                                   Swiss (or Rainbow) Chard

3-6 each                                  Garlic, Spring Garlic, or Garlic Scapes

1 tsp                                         Balsamic Vinegar

3 tsp                                         Extra Virgin Olive Oil

to taste                                   Sea Salt

to taste                                   Fresh Ground Pepper

 

Strip the leaves of the chard from the stems and cut into bite sized bits.  Julienne the stems into matchstick sized strips.  Mince the garlic or scapes.  Heat a stainless steel pan on medium heat and then add half of the olive oil.  Add the garlic and julienned chard and cook until tender, about 3 minutes.  Add the remaining chard and top with remaining oil.  Remove the pan from the heat and toss lightly until slightly wilted.  Add vinegar and season with salt and pepper.

 

Father’s Day Market.

4H will be sponsoring a scavenger hunt Saturday – free seeds for participants complementary of Sylva Sprouts Seed Lending Library and a chance to win a book – connect kids with farmers!!

Specialty Father’s Day items to be found – Angela’s Roasted Garlic Onion Jam and Peach Chutney = great BBQ. Also Lemon Curd. Connie will have pottery shaving mugs as well as coffee mugs for Dad and My Red Stove will feature New Orleans Style Creamy Pecan Pralines specially packaged “Sweets for my SWEET DAD” You can contact Lawrie at 504-812-3000 if you would like to preorder a bag, $10/ half pound bag.

Stop by the Market Information Booth located in the middle row of the market for any questions, free Local Food Guides or Local Foods bumper stickers or to swipe your SNAP food stamp benefits or Credit/Debit card and receive tokens.

See You Saturday!!

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