Friday, June 19, 2009

June 20, 2009 Farmers' Market Offerings

Greetings, supporters of the Botetourt Farmers’ Market! Here are some of the market offerings for Saturday, June 20th at Ikenberry’s from 8 a.m. - 1 p.m. (or sell out).

Brambleberry Farm will bring eggs, asparagus, snow peas, red and black raspberries, cookies, pound cake, and herbal soaps plus apple wine vinegar and blackberry vinegar.

Ellen Morrow will be there Saturday with both garlic and regular chives, basil, oregano, tarragon, and lavender! I'll also have the candles and some hand-knit dishcloths.

Earl and Linda will have turnips, beets, new red potatoes, rhubarb, cabbage, herbs, and an assortment of home canned fruits and vegetables. We will also have some freshly milled whole grain breads and sweet treats! See ya all on Saturday.

Hi! Full Circle Farm will be there with freshly milled whole wheat products and PORK!

Blue Ridge Poultry Co-op will be there with fresh and frozen chickens.

Al, the soap man, will be at the market with Keltic Myst soaps, body butters, salves, and laundry soap.

Land D Eggs will be there with Eggs, Cherry jam and jelly, greens and new potatoes. See you on Saturday!

Wendy will be bringing Cherry Quinoa Muffins, Banana Date Muffins, Cappuccino Muffins, Tart Apple Scones and Sour Cherry Scones.

SNOW PEAS are available from a few of the market vendors. They won’t be around much longer as the weather heats up. They’re great in salads; you can steam carrots and throw in a handful of snow peas during the last five minutes of cooking.

Description - The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage. The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three inches. The pods of sugar snaps are plump like regular English peas but are sweet and tender, thus eaten whole without being shelled, eaten raw or cooked. The vigorous growing vine is a legume.

Selection - Purchase smooth, thin, crisp pods of snow peas with little or no seed enlargement. Fresh pods are turgid and shiny, not wilted. Sugar snap pods are at best when crisp, tender, plump but with little or no string along the suture (top of pod leading to the little point). Wilted or tough pods will not be sweet and crisp inside.

Storage - Edible podded peas can be stored for up to two weeks in a refrigerator at 40 degrees. F. Wash, drain and place pods in plastic bags before refrigerating them.

Nutrition Information - Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories.

Preparation - Slice through the stem end of each pod but do not sever the string on the side of the pod. Pull the stem end and string down the pod and repeat the procedure on the other side. You may leave the strings intact, if desired. Steam in a small amount of water or stir-fry in a little oil. Whichever method is preferred, keep cooking time short; one to two minutes is sufficient for heating through. Serve along or in combination with fresh mushrooms or water chestnuts, or in stir-fry recipes. Snow peas can be served raw in salads, but blanching them in boiling water for one minute brings out their vivid green color and heightens their crispness.

Microwave Instructions - Cut ends. Place pods in 9" pie plate with two tablespoons water. Cover with plastic wrap. Cook 1/4 lb. for two to four minutes on high.

2 tsp olive oil
3 garlic cloves, peeled and minced
1 tbsp sesame seeds
1/3 cup sliced, dried apricots
1/2 cup apricot preserve
1 tbsp soy sauce
1 tbsp dijon mustard (or regular)
1/2 lb (250g) snow peas, trim ends
tofu (1 medium package), or 1 lb chicken
1/2 tsp grated fresh ginger

In a large frying pan over medium heat, add oil. Add garlic and sauté for 1 minute. Add chicken if that is what you want, and cook until no longer pink. Or add cubed tofu and cook for 2 minutes.

Add the sesame seeds and sauté for 2 minutes. Add the apricots, water, apricot preserve, soy sauce, mustard and ginger. Bring to a boil.

Reduce heat to low and simmer for 5 minutes. Add snow peas and simmer until tender-crisp, about 5 minutes. Can be served with rice.

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