Fresh! Fresh! Fresh! The Proctor Market is teeming with fresh varieties this time of year and each week brings new flavors. While the season came late, it’s in full swing now and with that in mind I headed towards the market with my big vintner’s straw hat, grocery sacks and chilled cart to do a little shopping for the blog. What I came home with was a bundle of amazing scents and flavors.
This will keep me going all week and more. For around thirty dollars I picked up:
Market booty from Proctor Farmer's Market
- Bicolor Corn
- Green & red radicchio
- Flowering oregano
- Purple Stripe carrots
- Walla walla green onions
- Goat cheese
In past week’s I’ve stocked up on beef, lamb, chicken, fish and pork from the various stock as well as hazelnuts and pasta. Upcoming soon to the market will be the hotter weather crops like tomatoes, peppers, cucumbers and aubergine (eggplant).
This will keep me going all week in addition to my own garden bounty. I’ve had little use for the big stores since the Proctor Farmer’s Market opened this season. With the extended season, we get more from the farmer’s and isn’t it great to meet the person who grows the food you bring to table? The brightness of the veggies are a true reflection of their flavor. I love the Market Tokens program, too. I don’t have to worry about bringing cash or holding up line while I juggle checkbook and veggies. Ask about the Market Tokens program at the Proctor Farmer’s Market Volunteer stall. We volunteers LOVE to help.
On Saturday night, I made a fresh salad with a Green Goddess Dressing. It was great over some hard boiled eggs on a bed of radicchio and steamed, cooled potatoes. One of the main ingredients for Green Goddess dressing is onion. The Walla Wallas are all over the market. They’re fresh, sweet, and green. Mine came from Dao Lee’s stall where they also sell bright bouquets.
Radicchio and Carrots with a smear of Green Goddess Dressing
Green Goddess Dressing
- 3/4 cup (or more) plain nonfat greek yogurt
- 1/3 cup mayonnaise
- Handful fresh dill
- Handful chopped fresh basil
- 2 tablespoons chopped green onion
- 1 tablespoon (packed) chopped fresh mint
- 2-4 anchovies
- 1 garlic clove
- 2-4 teaspoons of white vinegar
- Dash of white pepper
Fixings for Green Goddess are fresh from the PFM!
Whiz ingredients together in a food processor and chill. It should be slightly thick. If you want it more pourable, use less yogurt and a drizzle of lemon juice.
This also makes a great dip for fresh cut up veggies. I just dipped my carrots into them. Speaking of carrots, I cut into my purple carrots and what a surprise. Stripes! Just don’t tell anyone picky eaters that there are anchovies in the dip and they’ll never know. Oh! and the garlic from Prana Farms was so fresh and juicy that it squirted me in the eye when I smacked it. Sassy garlic. That’s also where the radicchio came from, less sassy but equally fresh and juicy. Mmmm!
Strawberry Rhubarb Pie
On Sunday, I took some of the bright red market strawberries I had frozen from last week and whizzed them together with the second growth of rhubarb now at the market at Lattin’s Country Cider Mill stall where I also get fresh eggs. There are several vendors that sell eggs. Just ask around if you’re looking for some. Sweet and delicious Strawberry Rhubarb Pie is still fresh with the strawberries being around so late in the season. Everyone has their own secret recipe for Rhubarb Pie. If you don’t, just leave a message and I’ll post the one I have for this tasty one. Remember to peel your rhubarb at this stage of the season, it makes for a much more tender final product. Just peel as like you would celery.
I also boiled some beets to make a quick beet salad and keep in the refrigerator to draw from during the week. This time of year the beets are coming in so don’t pass them up. Their colors are amazing on your table and the earthy flavors balance the zing of those fresh greens.
Quick N Easy Beet Salad
- 1 bunch of baby beets (roots) (about 1-2 pounds)
- 2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons wine or white vinegar
- 2 tablespoons vegetable oil
- Salt & Pepper to taste
- 1/4 cup (or to taste) slivered walla walla onions (optional)
Rinse the beet roots. Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
Drain the beets and rinse. Slide the skins off while the beets are still warm. I like to do this under cool water drizzle in the sink. Allow the beets to cool, and then cut the beets into 1/4″ cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Nasturtiums make for a pretty quiche
The quiche that came on Tuesday was made with the farm fresh eggs and cheese from the market. The goat cheese from Blue Rose Dairy
was creamy yummicious. I took the beet tops, sauteed them and added some of the onions. Finally, I topped them with some nasturtium blooms that were being sold at the Zestful Gardens
stall. Remember the best ratio of egg to dairy for a quiche is 3:1 according to Julia Child. Basically, 1 egg to 1/3 cup of dairy. You can cut down on the liquidity and make a more firm quiche by adding egg yolk instead of egg but use at least one full egg.
Bergamot Mint Tea
As a refreshing drink, this week I steeped some mint from the market with bergamot from Little Eorthe Farm. A squeeze of lemon over the ice, a little sweetener of choice sprinkled in and then the steeped liquid was sieved as it was poured into into the chilled container. I just used my ice tea glass but you can do a pitcher of this easily. The bergamot blossom adds a gorgeous glint of fuscia to the drink. Some folks like their herbed teas sieved, but as a note, if you don’t mind it, the bergamot blossoms get pulpy. This tea is elegant and simple and great to dress up a backyard bar-b-q.
I can’t wait for the tomatoes, eggplants and peppers to start coming to the market. Ayala’s has had cucumbers for pickling so if you’re into canning, the market is a great place to get some fresh produce to put up for the summer.
See you next week at the market!
Francine Mastini – Proctor Market Volunteer
Filed under: Market Shopper | Tagged: beets, cheese, dressing, onions, quiche, recipes | Leave a Comment »