Don’t know about you, but my tomato plants have been shivering and the Swiss chard is looking distinctly pale. Even the basil is a rather interesting yellowish hue. That’s why I love to come to the market each week and see what gorgeous GREEN greens are available! Last week I got a veritable hedge-worth of broccoli rabe. Talk about YUM! Plus kale, beet greens, and even the radish tops were emerald hued and tasty. Come on down this week and green up your diet!
MUSIC this week is by TAPAS. A diverse blend of acoustic folk, light rock, easy listening, blues and contemporary songs performed by guitarist and lead singer Mark Ledgard, garnished with tasteful lead work by Linda Magoon on mandolin and guitar. As always, the live music at the market is FREE for the listening! Bring your lawn chair, or grab a seat at our picnic table.
Remember, each week our vendors work hard to bring you the BEST in local farm-to-fork. They harvest, milk, bake, pick, package, pack-up, and haul it all to the center just for you! Please come down and show your thanks for their effort. See you there!
Market Supporters help us to bring the Canterbury Community Farmers’ Market to life! Working together with the vendors and the community, the CCFMA can take real steps toward…
- FOSTERING a broader availability and variety of locally grown produce and agricultural products.
- ENCOURAGING sustainable farming in the Canterbury area by providing an alternative marketplace.
- CREATING opportunities for farmers and consumers
to deal with each other directly.
- ENHANCING the quality of life in the Canterbury area
with an activity that fosters social gathering.
- PRESERVING the Canterbury area’s unique agricultural heritage.
Your support also helps us to advertise, bring great musicians to the market every week, pay the market’s dues to professional organizations, buy supplies and postage, maintain the website, and, on occasion, send a thank you gift.
Stop by the Market Info tent to learn how you can become a Supporter, too.
Thanks in advance!
Now is the perfect time to enjoy the simple freshness of tender asparagus and crispy radishes. The first comes up faithfully year after year, and the second can sprout, grow and be harvested in a matter of weeks. What a pair!
pounds asparagus, blanched, trimmed and cut into 1 inch pieces
bunch radishes, thinly sliced
cup sour cream
cup buttermilk (or kefir)
Tablespoons mayonnaise (or soft, herbed cheese)
Tablespoons olive oil
lemon, zested and juiced
cup fresh dill, chopped
scallions, white and green part, chopped (or green garlic)
cup fresh Italian parsley, chopped
- salt and pepper to taste
Combine all the dressing ingredients in a blender and puree until well incorporated. Toss asparagus and radishes with enough dressing to coat, about 1 cup, and season with salt and pepper. Keep salad well chilled until ready to serve. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.
Wait! Don’t toss the radish greens to the chickens or the compost! Young radish greens can be used in a salad, and are a little peppery like arugula. Older leaves can be stir fried or braised like a mustard green. The “prickles” cook away, and the delicious greens are…well, delicious! And the greens are packed with more vitamin C than the radish itself. Be sure to rinse them well, as radish greens, like beet greens, can hold a lot of grit.
The first Market of the season was this week, and it was simply grand! The weather could hardly have been better, or the early greens more tender. We saw a GREAT selection of farm and garden hats. 136 people turned up, so we are well on our way to reaching our goal of 200 people at the market. Thanks so much for coming! Next week bring a friend (only 64 more people to go…)
By the way, we hope you like the new look to the CCFMA web site. Feel free to browse around and push all the buttons! We have loaded the photo gallery with a huge selection of photos that should make you feel almost like you are at the market smelling the herbs. Almost…but not quite. It’s still much better if you come visit in person!
Rhubarb pie, crisp, crumble, and tea are surely delicious, but tend to be on the sweet side. Sometimes you want something a bit more savory! This salad certainly delivers.
Shop the Canterbury Farmers’ Market for the freshest greens and locally made cheeses!
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon minced shallot
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 cups mixed baby greens
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts, toasted (see tip)
- 1/4 cup golden raisins
- Preheat oven to 450°F.
- Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
- Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.
Tip: Place walnuts on a rimmed baking sheet and bake at 350°F for about 7 minutes. Let them cool before tossing with the greens.
OPENING DAY of the farmers’ market is Wed., June 5, 4-6:30pm, RAIN or SHINE. Let’s hope that the first day of our 7th season is just warm enough to be comfy, and just breezy enough to keep any bugs at bay. We will have a great selection of all the good things you have come to expect at the market – fruit, greens, dairy, cheese, meat, baked goods, sweets and savories. All this and great LIVE music by local talent, Kyle Masterson.
Wear your favorite gardening hat on opening day, and you might win a prize!