just when you thought...
...we had all the bases covered at the farmer's market...along comes a new vendor selling Wild Sea Salt - with a healthy twist. Wild Sea Salt, is a blend of natural sea salt, red alaea clay, kelp seaweed (a natural source of iodine) and seasonal, wild edible plants. Think of it as a seasoning that works like a multi-vitamin.
Their current line of seasonings include Stinging Nettles, Rose Hips, Elderberry & Chicory, all seasonal plants and herbs that are known to help ward off colds and flu.
Make sure to stop by their tent and give them a warm Hastings welcome.
Toss a little salt on some of the zaftig shrimp Pura Vida has been bringing lately. Or on one of these babies:
Behold the Honey Nut squash: brain child of Chef Dan Barber and a Cornell University plant breeder who got together to create, in Barber's words: " a butternut squash cross that fits in the palm of your hand and has about ten times the sweetness and squash flavor of the workaday butternut."
Of course, MX Morningstar grows them. I roasted a few last week, with some s & p and a dash of oil, and they were a game-changer in the squash department with their distinct honey maple flavor and delicate edible skin. My first thought was: next time I'll top them with blue cheese or goat cheese.
Since this is a new variety, there aren't that many recipes floating around out there, but I was tickled to find this recipe for these twice-baked honey nut squash stuffed with quinoa and --blue cheese (!) from - a farmer/blogger in the Pacific Northwest.
See you at the market!