What's Cooking?

Our bell ringer this week was excellent - she did a fine job opening the market August 4th. Her mommie was on hand from Kimberton Waldorf to lead the children's activity - and what a creative project they had.

 

They painted beautiful stones to decorate the children's flower garden.

What can we say - kids just love the market!

What's up doc??? While popsicles are a favorite at our market this little lady is happy as ever  with her carrot!

Our produce vendors are offering picture perfect veggies - what are you making with your market purchases?

Today I'm sharing a great market menu featuring numerous market vendors. The menu includes a grilled veal flank steak from Red Haven - no special marinades for this meat - the flavor is so delicate all it needs is a sprinkling of salt and pepper before hitting the grill. And that's a Maple Bacon "cupcake" from Dia Doce - yum - savory / sweet cupcakes! 

And the veggie medley is adapted from a Peruvian Sarsa Salad recipe from Cooking Light:

• 1 cup thinly sliced red onion from Maysie's Farm
• 1/2 cup sliced radishes from Taproot Farm
• 1/2 cup frozen lima beans, thawed from Blueberry Hill Farm
• 1/4 cup (1 ounce) crumbled feta cheese from Highland Farm
• 1/4 cup chopped bottled roasted red bell peppers from Blueberry Hill Farm
• 2 tablespoons chopped fresh mint from my garden
• 2 tablespoons chopped fresh cilantro my garden
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced

Preparation

• Combine first 7 ingredients in a large bowl. Combine lemon juice and the remaining ingredients; stir with a whisk. Drizzle dressing over salad, and toss gently to combine.

 Nothing finishes a meal like a delicious chocolate - this selection from John and Kira's did not disappoint! Simply decadent!

 Did you cook up something fantastic with your market purchases - send us the menu and the recipes - we'd love to feature you!