One of the benefits to our new site is that it is a blog style, this means we can share articles, ideas and a host of other things very easily. You’ll see many new and interesting things pop up here.
This is the first installment of what I hope to be a relatively regular feature and hope that you find it useful. The goal is to showcase what a wonderful variety of vendors we have at the Market. It is my hope that we show you something you may have missed at the market or to visit a vendor that you may not have visited yet. I will take items I would normally buy at the market as part of our groceries and then make a meal from them. The items will obviously change as different things come in season. I need to tell you I am not a chef nor do I play one on tv, just sharing my ideas. I rarely use a recipe but will really try to give you amounts. Keep in mind what you see is cooked for 5 people so you may need to adjust accordingly. I will start by showing you what I bought and then illustrate how I chose to incorporate them. The intent is to give you ideas and show that it is possible to have an affordable local meal made with fresh ingredients. Also to give you a little information about the ingredients being used and as mentioned above, to showcase the wonderful things we have available to you at the New Glasgow Farmers Market.
This week’s meal happens to be vegetarian. If you cut out the biscuits, it would be gluten free as well.
Thanks for reading….Kristi
This week I bought:
Total cost: $21.00 (keep in mind only a portion of this was used for this meal)
Ingredients used already on hand:
Fresh Garden salad with Ginger-Rhubarb Vinaigrette
Biscuits with Garlic Butter
Whisk eggs in a bowl, add all other ingredients. Melt butter in cast iron skillet over high heat, pour egg mixture in, reduce heat to medium and cover, checking often so as not to scorch the bottom of the frittata. Once the egg is cooked through slice and serve.
The salad is pretty self-explanatory, I just washed the greens and place them on the plate, I topped it with sliced radhishes and shredded carrots.
The Ginger Rhubarb Vinaigrette came from a recipe we shared on our Facebook page, to see the original recipe, click here. I took it and modified it to fit the ingredients I bought and used products you can find at the market.
1 rhubarb stalk, thinly sliced
2 Tbsp. honey
1/2 tsp grated, fresh ginger
2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too) (I used rice vinegar)
2 tsp. grainy Dijon mustard (or to taste)
1/4 cup canola or mild olive oil (I used non-GMO Nova Scotia Canola Oil)
In a small saucepan, simmer the rhubarb with 1/4 – 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. (I’ve done it warm too, and it’s just fine.)
Put the rhubarb into a blender with the honey, ginger, vinegar and mustard. Blend until smooth, slowly pouring int he oil. Makes about a cup.
We have several vendors that offer biscuits on any given week. I made a garlic butter using the garlic from Cindy Anderson and broiled it lightly.