- June 19, 2011
ARTHURDALE FARM STAND Returns to Center Hall Saturday, June 25th at 11 am. Come out and help us celebrate the first weekend of Summer. Don’t miss our first Saturday, Museum & Craft shop will be open.
Come visit the Grand Opening of THE NEW DEAL exhibit !
THIS WEEK FEATURING:
- LOCAL PRODUCE
onions, peas, lettuce, asparagus, cabbage,
new potatoes, & more
- HERBS, SPICES
basil, mint, parsley, cilantro, sage
- JAMS, JELLIES
- POTTED PLANTS
flowers, herbs, vegetable plants
- CUT FLOWERS
- FARM FRESH EGGS
- NEW DAY BAKERY BREADS
rustic italian, walnut wheat, onion rye, sevengrain
- HOMEMADE TREATS
pepperoni rolls, cookies, muffins & more
- BAMBOO TOMATO STAKES
Always new surprises each week!
NEW THIS SEASON:
West Virginia Senior Farmers Market Nutrition Program , (SFMNP) and Women and Infant Children Farmers market Nutrition Program (WIC FMNP)
Program: July 1 through October 31, 2011
Funded through the US Department of Agriculture
and State of West Virginia.
coupons accepted by participating vendors
THIS WEEK’S RECIPE:
Asparagus and Green Bean Salad
Recipe courtesy Rachael Ray
Prep Time: 15 min
Cook Time: 5 min
Serves: 4 servings
- 1/2 pound green beans, trimmed of stems
- 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
- 1/2 red onion, thinly sliced
- 1 cup flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup basil, 12 leaves, a couple of handfuls
- 1 small clove garlic, cracked from skin
- 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 2 plum tomatoes, seeded then thinly sliced lengthwise
Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
To request a recipe or order items for next week, stop at our sign-in table.
Be A Locavore
Support Your Local Farmer
Shut-ins: We are happy to deliver any requested items to those who can’t get out to the Farm Stand.
NEW VENDORS ALWAYS WELCOME
Call 304-698-8846 for more information. Gladly receiving produce donations for sale all benefits Arthurdale Heritage, Inc. non-profit organization.
OUR MARKET keeps GROWING!