Hello everyone! We hope you have a great week and are able
to check in at our next delicious Pathfinder Produce market at the Village
Commons, on Thursday from 1 to 5 p.m. We’re starting to feature some
freshly picked spring items, which are “Ooh, so good!” (Who remembers Mr. Food segments
on our regional television shows?)
We’re pleased to offer our tremendous customers the convenience
of online ordering … just cruise over to our website at http://pathfindervillage.org/our-village/pathfinder-produce
, and shop at our virtual markets. The online markets are open from
Friday mornings through Wednesdays at noon, with produce pick-up at either our
Edmeston or Morris locations on the following Thursday (Edmeston pick-ups are
from 1 to 5 p.m.; Morris pick-ups are from 3 to 6 p.m.).
THANK YOU to all the participants, sponsors, and visitors to
Saturday’s Splash Path … our splashiest Splash Path ever! You can check
out all the pictures
(with more to come) at our Pathfinder Village Facebook page, and plan on coming
to our 6th annual event which will be on Saturday,
May 18, 2019 (click link to add to your Google Calendar).
This year’s event proceeds will support a new Mobile Market for
Pathfinder Produce. Once this is up and running, we’ll be able to expand
on our programs that help area families have greater access to fresh and
healthy produce. Stay tuned for more news on this as it happens right
here!
Below, my colleague Martha Spiegel shares some new ways to
prepare and combine those delicious spring produce items. The fresh
season is upon us, so be bold!
***
I
love when the spring vegetables start arriving at markets! We had some
delicious grilled asparagus last night; generally when preparing this favorite,
I just toss it with a bit of olive oil and whatever seasoning sounds good, then
throw it on the grill. That’s my go-to method for asparagus, but recently I’ve
been thinking about more creative ways to use spring vegetables. The
following links are what I’ve discovered online.
This
asparagus, egg and bacon salad from the blog Skinnytaste looks fairly easy
to prep and pack for lunch or for a picnic. You could experiment with different
dressings to vary the taste, too.
I’ve
never done much with savory pancakes, but I was intrigued by this recipe from Bon Appetit
for pea pancakes. It looks quick and simple to prepare, and features fresh
peas, which have such wonderful flavor. If you’ve never had anything but frozen
or canned peas, give the fresh ones a try while they are in season. There’s a
world of difference! I think these pancakes would make a great change-of-pace
side dish.
This
next dish is from Food
Network and Ina Garten. It contains asparagus, shallots, sugar snap peas,
and broccolini, which is similar to broccoli but with smaller florets and
longer, thin stalks. In addition to the bright flavors, this side contains so
many valued vitamins and minerals: Vitamins C, A, E, and several of the Bs,
plus iron, potassium, and calcium to name a few!
This
Fennel
Apple Slaw from a site called Chowhound would make an interesting
alternative to a cabbage slaw for your next cookout. While typically a fall and
winter vegetable, cabbages can be planted early for a spring crop as well. I
discovered fennel a couple of years ago and tried a couple of ways to cook it,
but I much prefer it raw. The taste is similar to black licorice, so it’s
probably not for everyone, but I am a fan. I usually cut it up and eat it in
sticks, but I think I’ll give this slaw a try next time I get a fennel.
I
hope this gives you some ideas to use fresh, seasonal produce. You can find
even more from Chowhound
here. Then gather your recipes, make your list, and come to Pathfinder
Produce!
Until
next time, savor the flavors!
Martha
(and Lori)
