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.