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Community

Recipe of the Week featuring Swiss Chard

From Kelly Clark, Carrboro & Southern Village Farmers’ Markets Staff
Saturdays: 7am-Noon
Wednesdays: Now open 3:30-6:30pm
Thursdays at Southern Village:3:30-6:30pm

1 3/4 lb Swiss chard, wash thoroughly, strip leaves from stalks, reserve leaves, and discard stalks
2 Small onions, chopped
2 Cloves garlic, minced
2 Tablespoons olive oil
1/2 Cup raisins, plumped in 1 cup hot chicken stock or hot water
1/4 Cup Kalamata olives, pitted and finely chopped
4 oz. Feta, crumbled
1/4 Cup pine nuts, toasted in a skillet until golden
2 Eggs, beaten
1/2 Tablespoon flour
Salt and pepper to taste

Preheat oven to 350 degrees. Heat olive oil in a large pan. Add onions and sauté over medium heat until soft. Add garlic and cook 2 minutes. Add chard by the handful, tossing to coat with oil and allowing leaves to wilt before adding more. Continue until all chard has been added to pan. Cook 5 – 10 minutes, chard should be tender not crunchy or mushy. Add salt and pepper to taste.

Drain chard, onion and garlic in colander. Push down with a large spoon to remove as much liquid as possible. Place drained chard on cutting board and chop into bite size pieces.

Put chard in bowl. Drain raisins, discarding the stock or water. Add raisins, olives, feta and pine nuts to the chard. Toss to incorporate. Add eggs and flour. Mix well and pour into casserole.

Bake for 30 minutes. Serve hot.

Serves 4-6.

Categories
Community

What’s at the Market??

Saturdays 7am – Noon
Wednesdays 3:30pm – 6:30pm
Thursdays at Southern Village 3:30pm – 6:30pm

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Sugar snaps, strawberries, asparagus, greenhouse tomatoes, greenhouse cucumbers, leeks, cauliflower, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, radishes, winter squashes, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, flowers such as anemones, sweet Williams, ranunculus, tulips, poppies, bachelor buttons, snap dragons, agrostema, freesia, pussy willows, ranunculus chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

Categories
Community

Recipe of the Week: Spinach, Arugula and Radish Ribbon Sandwiches

A Duo of Spring Sandwiches
from Dorette Snover of C’est Si Bon Cooking School

Local Ingredients found at the Carrboro Farmers’ Market

These sandwiches are reminiscent of the tea sandwiches popular in a bygone era. They make a wonderful revival and are not overly delicate when it comes to their flavor from the pungency of the radishes, anchovies, and fresh herbs.

Ingredients
1 bunch washed spinach,* stems removed
1 bunch arugula*
1 bunch or 5-6 medium red or pink radishes*
2 flat anchovies
12 ounces herbed soft chevre*
1 loaf unsliced white bread,* outside crusts removed
1/4 cup each fresh chopped chives and parsley,* mixed – for garnish

Procedure
Process the spinach, arugula, radishes, and anchovies in the work bowl of a food processor or chop finely with a knife. Combine with the cream cheese or chevre. Set aside at room temperature. Slice the loaf of bread horizontally into 3 layers. Spread each one with 1/3 of the vegetable cheese then sprinkle with 1/3 of the chopped herbs. Position with the top layer of bread and spread with the remaining vegetable cheese and sprinkle with remaining herbs. Slice vertically into 8-10 sandwiches.

*Available at Market

Categories
Community

What’s Happening at the Carrboro Farmers Market?

NEW TEE SHIRTS ARE IN!!!
You’re looking at it! Here’s to our new 2009 t-shirts! The image was designed by our local artist, Ron Liberti, and yes, it’s a 1967 Ford pick-up. Stop by the Market and see this classic image on our shirts. We have them in all sizes, including the itsy bitsy onesees. Get them while you can! All the money sold from our t-shirts goes back to the Carrboro Farmers’ Market.

April 18th: Cooking at the Market!!
Dorette Snover, chef and owner of C’est Si Bon Cooking School, cooks with us using all local products found at Market that day. Join us for a tasty morning.

April 25th: Annual Tomato Seedling Event for Kids, 8:30 – 11 AM
On Saturday, April 25, 2009 beginning at 8:30 AM, the Carrboro Farmers’ Market will give away Cherry and Sungold tomato seedlings to kids. The Market will supply growing instructions and the Orange County Master Gardeners will be there as well to offer planting advice.

May 4th: Community Meeting: Help Plan for the Future Friends of the Carrboro Farmers Market!
Please join us and help us plan for the future Friends of the Carrboro Farmers Market in a planning meeting scheduled for Monday May 4th at 7:30 p.m. at Town Hall. The Friends of The Carrboro Farmer’s Market is being developed as a tax exempt organization to undertake charitable and educational activities related to agricultural issues. We want to hear your ideas of what you would like to see from a Friends organization and explore opportunities for you to be involved in its formative stages and future projects. Come join us for fun evening and help build greater support for sustainable agriculture! This meeting is open to all, so if you have some ideas you’d like to share, please come and bring a friend.

Thank you for supporting the Market for 31 year!
See you there,
Sarah Blacklin, Market Manager

Categories
Community

What’s at Market?

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Greenhouse tomatoes, tulips, daffodils, irises, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, radishes, winter squashes, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

Categories
Community

April 25th: Annual Tomato Seedling Event

For Immediate Release
April 3, 2009

Contact Info:
Sarah Blacklin
info@carrborofarmersmarket.com
919.280.3326

Saturdays: 7am-Noon
Wednesdays: Now open 3:30-6:30pm
Thursdays at Southern Village: May 7th 3:30-6:30pm

April 25th: Carrboro Farmers’ Market Fourth Annual Kid’s Seedling Event!!

On Saturday, April 25, 2009 beginning at 8:30 AM, the Carrboro Farmers’ Market will give away Cherry and Sungold tomato seedlings to kids. The Market will supply growing instructions and the Orange County Master Gardeners will be there as well to offer planting advice. About 10 weeks later, the Market asks the kids to come back with a clipping from their seedlings. The fruit is then displayed state fair-style for all to see and admire.

The Market’s vendors donate the seedlings for this event. This event is done the same weekend as the Carolina Farm Stewardship Piedmont Farm Tour with the goal of showing kids where their food comes from.

Last year, the Market was able to give away upwards of 400 seedlings to kids! We hope to have another great year this year!

Carrboro Farmers’ Market
Now in its 31st season, it is the Market’s goal to provide a direct marketing outlet for local farmers, to promote local agriculture, and to offer high quality fresh produce. At this nationally recognized Market, customers find farm products, prepared foods, and crafts. All items sold at the Market are produced by the person selling it and within a 50-mile radius of the Market. The Carrboro Farmers’ Market is a membership-run organization meaning the farmers and crafts people who comprise the Market are the ones who make the rules and policies. When you shop at the Carrboro Farmers’ Market, not only are you buying local, you are purchasing directly from the person who produced it. We require our members to sell their own products so customers can ask them directly about how the food is grown or an item is made.
www.carrborofarmersmarket.com

Orange County Master Gardeners
Master Gardener volunteers are part of the volunteer staff of NC State University’s Cooperative Extension Service. They are members of the local community who take an active interest in their lawns, trees, shrubs, and gardens. They provide unbiased, research based educational assistance and programs in horticulture and environmental issues to the gardening public. Visit the Extension Master Gardener web site to learn more.
www.co.orange.nc.us/MasterGardener

Carolina Farm Stewardship Association
CFSA provides support of local and organic food systems through promotion and marketing assistance; education and advocacy efforts; and information sharing/networking. This is accomplished through several means, including the bi-monthly membership newsletter Stewardship News, this website, local Farm Tours, local Organic Growers’ and Gardeners’ Schools, Regional Consumer Resource Guides to Local and Organic Food, our Annual Sustainable Agriculture Conference, active regional chapters, Membership Directory, Apprentice Referral Service, Elementary School Sustainable Gardening Curriculum, Organic Certification education, policy advocacy, research on marketing and production of organic crops, public and media outreach, coalition-building with like-minded organizations and businesses, and technical assistance to farmers. CFSA now offers its membership the Intern Referral Service to support our internship program.
www.carolinafarmstewards.org/news/index.html
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Categories
Community

What’s at Market

Check out what’s at the Carrboro Farmers Market Open Saturdays from 7am-Noon:

Tulips, daffodils, irises, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, carrots, winter squashes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

Categories
Community

Frittata of Turnip and Swiss Chard

Recipe Provided by Dorette Snover, Chef and Owner of C’est Si Bon Cooking School

Ingredients:

3 turnips, peeled and ribboned
salt and pepper to taste
olive oil
5 eggs, room temperature
sea salt and pepper to taste
1 bunch swiss chard

Procedure:
Break the five eggs in a bowl and using a whisk or a simple kitchen fork mix well, add a glug of olive oil, swiss chard, add to eggs, mix all well, and set aside.

Prepare the turnips as per chef’s instructions. season with salt and pepper. heat olive oil in a large heavy skillet heat till hot. add turnips and when caramelized remove to a bowl. Raise heat on pan to medium high. add egg mixture to very hot pan. using a fork stir the eggs in a circular motion towards the center, eggs will cook very quickly. When the bottom of the frittata is well set, level the eggs and cover with a lid to cook the top, keeping heat on medium. When completely cooked, slide off onto a pretty round plate, add the turnips, and serve warm and garnish with a young spring cheese.

The Market is open every Saturday from 7am-Noon. This Saturday, Adam Rose from Il Palio Restaurant is cooking at Market!

Categories
Community

What’s at Market

Check out what’s at the Carrboro Year Round Farmers Market:
Tulips, daffodils, irises, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes.

*Our Saturday Market is open from 9am-Noon on the Town Commons next to Carrboro Town Hall. Starting Saturday, March 14th our hours change to 7am-Noon.

Categories
Community

Braised Baby Bok Choy with Celery and Ginger

Recipe Provided by Kelly Clark, Market Staff and Volunteer

What is Baby Bok Choy and what do I do with it?
Baby bok choy comes from a variety of Chinese cabbage that does not form heads; instead they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery, hence the various names you may see; bok shoi, pak choi, pak choy, taisai, celery mustard or Chinese mustard. Baby bok choy has spoon shaped leaves with flat stems. It may be a dwarf variety of this plant or just small, immature bok. Look for firm stalks and leaves that are not yellowing or wilted.

In the recipe that follows, I used little heads of baby bok choy that were about 3-4 inches long, and had not formed much of a stalk yet. Any of the baby bok choy that I’ve seen in our Market will work.

Ingredients

8 clusters baby bok choy,* thoroughly washed and leaving the cluster intact**
1 Tablespoon olive oil
1 1/2 Tablespoon fresh ginger, peeled and shaved with a vegetable peeler
1/2 cup celery, very thinly sliced on the diagonal
1/2 cup onion,* thinly sliced
2 cups vegetable stock
1 Tablespoon soy sauce

Procedure:
In a pan large enough to hold the bok choy in one layer, heat the olive oil over medium. Add the celery and onion and cook for several minutes. Add the ginger and cook until the ginger becomes fragrant. Add the vegetable stock, bring to a boil then simmer for 5 minutes. Add the baby bok choy clusters in a single layer. Simmer over medium low heat for 5 minutes, and then turn the clusters over. Simmer for another 5 minutes, and then turn again. Simmer for another 5 minutes, turn and sprinkle soy sauce over the bok choy. Serve hot.

*Ingredients Available at Market. Our Saturday Market runs from 9am-Noon at the Town Commons next to Carrboro Town Hall. Starting March 14th, our hours change to 7am-Noon.

Categories
Community

What’s at Market

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Lettuce, bydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes.

The Saturday Market runs from 9am-Noon every Saturday. Starting Saturday March 14th, our hours change to 7am-Noon.