Posted August 8, 2013 at 2:54 pm
Happy National Farmers Market Week!
According to the USDA National Farmers Market Directory, the number of farmers markets have quadrupled since 1994. This is great news for local producers, consumers and communities around the country benefiting from these vibrant gatherings.
This week, the vibrant gathering at the Midtown Farmers market will celebrate National Farmers Market week with produce aplenty as well as our Midtown Flavors Cooking Demo with Lisa McDonald, Second Saturday Family Activity with Martha Zemur, gardening advice from Master Gardeners, entertainment, prepared food and more!
This Saturday find:
~Raspberries, blueberries, apples, tomatoes, sweet corn, broccoli, peas, green beans, kohlrabi, carrots, radishes, turnips, beets, cabbage, lettuce, spinach, kale, swiss chard, arugula, scallions, onions, leeks, potatoes, summer squash and zucchini, cucumbers, herbs, pasture raised beef and pork, free-range chicken and eggs, lamb, cheese, butter, yogurt, jams and jellies, pickled veggies, fermented foods, artisan breads, flowers, bedding plants and seedlings
~Coffee, tea, bubble tea, scones, croissants, cookies, fruit tarts, breakfast pastries, sambusas, omelets, kabobs, arepas, tacos, burritos, tamales, kettle corn, and popsicles
~Furniture, birdhouses, jewelry, hand sewn clothing, handmade soap, cutting boards, children’s toys and photography
This Tuesday find:
~Blueberries, tomatoes, sweet corn, broccoli, peas, green beans, kohlrabi, carrots, radishes, turnips, beets, cabbage, lettuce, spinach, kale, swiss chard, arugula, scallions, onions, leeks, potatoes, summer squash and zucchini, cucumbers, herbs, maple syrup, wild rice, artisan breads, flowers, bedding plants and seedlings
~Kabobs, omelets, popsicles, croissants, fruit tarts, kettle corn and bubble tea
~Soaps, oils and other apothecary products
This week at the market:
Saturday, August 10
Midtown Flavors Cooking Demonstration with Lisa McDonald
Featuring Thai-Style Grilled Corn Soup and Couscous with Corn and Blue Cheese (see recipes below).
10am : Second Saturday Activity with Martha Zemur
Buzzzzz….Thanks to bees we have a variety of fruits at the Midtown Farmers Market! Stop by the Second Saturday tent to learn a more about bees, take away an article about them, waggle and circle dance, move in a spiral, and make bee lines to Market produce, honey, and nectar?! Buzzzzzz in and join the fun, everyone welcome!
11am – 1pm Silva Sol & Snapdragon Seeds
Thank you to Saturday’s Market Sponsor!
Midtown Flavors Recipes:
Thai-Style Grilled Corn Soup
This quick summer soup can be served hot or cold. The recipe is from Fine Cooking and serves four.
2 cups low-salt chicken broth
1 14 oz. can of light coconut milk
1 Tbs. red curry paste
2 Ears of Grilled Corn
2 Tbs. of fresh lime juice
1 Tbs. fish sauce
1 Tbs. grated lime zest
¼ teas. Kosher salt
2 Tbs. chopped fresh cilantro
In a medium saucepan, whisk 2 cups of chicken broth, coconut milk and red curry paste over medium high heat until smooth and simmering, about two minutes.
Add the kernels from the 2 ears of grilled corn and simmer, stirring occasionally until hot, about 3 minutes. Off the heat, stir in the fresh lime, juice, grated lime zest and salt.
Serve garnished with the chopped cilantro and thinly sliced red chiles.
Couscous with Corn and Blue Cheese
This is a recipe from Fine Cooking. I use 1/8 of a teaspoon of cayenne because I like the spicy contrast but you can use more or less to taste.
2 Tbs. unsalted butter
1 tsp. coarsely chopped fresh thyme
2 cups fresh corn kernels (from 3 to 4 medium ears)
1 cup sliced scallions (white and green parts)
1 cup couscous
1/8 teaspoon of cayenne
2 Tbs. crumbled blue cheese
Freshly ground black pepper
Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.
Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork, stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and pepper. Serve hot or at room temperature.