The Cherries Are Coming!

The cherries are coming fresh from Kelly's Orchard to the Caldwell Farmer's Market this week. Come by and pick up some fresh produce from 4-7 p.m. Wednesday at the Waterwheel in Caldwell, then try this tempting treat:

Fresh Cherry Dessert (from about.com)
INGREDIENTS:
1 cup pitted fresh cherries
1/2 cup sugar
1 large banana, peeled and sliced
1/4 cup coarsely chopped walnuts or pecans
1/2 cup whipping cream, whipped
PREPARATION:
Combine cherries and sugar; chill for 1 to 2 hours. Combine chilled cherries with banana and nuts; fold in whipped cream. Serve in dessert glasses. Serves 4.

Eating well...where to start

Looking for ways to eat local and support sustainable agriculture? Eat Well Guide: wholesome food from healthy animals is a great place to begin.

Proof --- eating healthy, local food = economic benefits

A new study from the Leopold Center is providing evidence that eating the recommended five servings a day of locally grown fruits and vegetables can give communities slimmer waistlines and fatter wallets... Check it out...Leopold Center for Sustainable Agriculture

I Scream... you scream...we all scream for ice cream!

New this week at the market... homemade ice cream! This week's market will also feature fresh veggies (asparagus, lettuces, spinach, radishes), fantastic lamb sausage (two new varieties I'm told), plant starts, flowers and art. The ice cream will be available in flavors ranging from classic vanilla to choco-wally-nana (chocolate, banana and walnut.)

Come stay cool at the market from 4-7 p.m. at the Waterwheel in Caldwell. There may even be some visitors from the fire department providing relief from the heat with misters.

See you at the market!

ps - The featured recipe for this week is:
ASPARAGUS WITH CREAM CHEESE AND PROSCIUTTO (from chefdecuisine.com)

Serves 6

24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground black pepper
12 thin slices of prosciutto, cut into halves

Clean and peel asparagus. Cook lightly in salted boiling water or
steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt
and pepper to taste.
Spread each half slice of prosciutto with some of the cream cheese mixture.
Roll around an asparagus spear. Arrange on a baking sheet.
Bake for about 5 minutes or until heated through.

Meet your farmer at the market...

A few photos from this week.... It's the third week for the market and things are growing... not just in the garden. Market attendence has been steady and the farmers are pleasently surprised with the business they are seeing.






Meadowlark Farm's grower Janie shares insight on lamb, eggs, and wool with customers.




Customers stock up on flower and veggie starts... and talk with the women who have grown them.

Something to do with Spinach

Before the spinach season comes to an end you might try this recipe for cream of spinach soup from Karen and John from Pollinator's Paradise.

CREAM OF SPINACH SOUP(from the Sunset Book of Soups and Stews, 1969):
1 bag of spinach leaves, washed
2 tablespoons butter or margarine
2 cups milk
2 tablespoons flour
1/8 tsp thyme
dash nutmeg
1/2 tsp salt
Sour cream or yoghurt
Croutons

Melt butter in a large pan, add the spinach, cover and cook over high heat for 5 minutes or until spinach is limp. Pour into an electric blender and whirl until smooth, or press through a wire strainer to make a puree. Mix the milk with the flour and add to the spinach. Return spinach to pan; add the thyme, nutmeg and salt. Cook over medium heat, stirring, until thickened. Serve hot with sour cream or yoghurt, and croutons added to each portion. Makes 4 servings.