July 14th Market News
Beat the heat with some refreshing beverages tomorrow — both alcoholic and non. We are excited to welcome St. James Brewery into our fold. They will be making monthly visits with growlers and pints to be enjoyed at home. We're told their Belgian-style witbier pairs wonderfully with Mariachi Mexico tacos.
Beer not your thing? Try a market-inspired cocktail from KAS Spirits. Last time they visited they struck up a friendship with Deer Creek Collective. They have since collaborated on a Market cocktail—the Hastings—made with lemon balm and chamomile tea and KAS spirits, a spiced honey liqueur made with local honey using an traditional family recipe. You'll have to enjoy at home-no alcohol consumption permitted at the Market. However, at the market you can enjoy a host of other artisanal drinks like Deer Creek's iced teas, Wrights' hand-squeezed lemonade, Calcutta Kitchen's lime coolatta, Mariachi's agua de jamaica (hibiscus water), or Carbon Chocolate's frozen "hot" chocolate for something a little bit more decadent.
Serenata performs tomorrow and Bella Cucina Maria whips up a farro salad with fresh peas and mint. Stop by her tent to try and then make it yourself (recipe below)
On a final note, we want to let our shoppers know, particularly those who use food stamps to make their Market purchases, that we are working hard to maintain our ability to accept SNAP/EBT at the market past July 31st. For a primer on the situation, please read this Modern Farmer article that lays out why farmers' markets across the country may no longer be able to accept food stamps. Want to get involved with our efforts? Please email firstname.lastname@example.org
See you at the Market!
Farro and Fresh Pea Salad
1 cup snow peas, trimmed and cut on the diagonal
1 cup snap peas, trimmed and cut on the diagonal
1 cup of farro
1 cup extra virgin olive oil
½ cup fresh lemon juice, and the zest of the lemons
1 tablespoon Dijon mustard
1 tablespoon water
1 tablespoons minced shallot, 1 small shallot
Freshly ground pepper
Fresh mint, chopped, optional
Bring a medium pot of salted water to a boil. Set up a bowl with ice water next to, or in, the sink. Add peas to the boiling water and cook until bright green, about two minutes. Using a strainer remove the peas and place in an ice bath to stop the cooking. Once cooled drain and set aside in a large bowl.
Add the farro to the boiling pea water and cook for 20 minutes. The farro should be al dente to soft. Drain and combine with the peas.
While the farro cooks make your dressing. Place oil, lemon juice, mustard, water, shallot, and ½ teaspoon each of salt and pepper to a jar. Screw on the lid and shake well to emulsify. Taste for seasoning and add additional mustard, salt and pepper as desired.
Drizzle half of the dressing over the warm farro-peas and toss to combine. Let is sit a little to absorb the dressing. Taste again and add more dressing or seasoning as needed. Add the mint if using and toss again.
Serve room temperature or cold.
Recipe created by Maria Reina of Bella Cucina Maria.