An abundance of berries
Well, we’re eating like kings here in Andersonville. The diversity, volume, and eye-popping freshness of the goods at last week’s farmers market was truly astonishing. Our staff has been happily munching on blueberries, raspberries, and cherries, and trading recipes that make use of the market’s array of fresh veggies, meats, and cheeses. You’ll find a few recipes direct from the farmers below.
We’re also thrilled to announce that it took us only two tries to get the market “just right” in terms of the amount of goods the farmers bring. They brought about three times as much as they had the week before, and by the time the market closed at 8PM there was still a reasonable selection for latecomers but very little that the farmers had to take home. Perfect! And by the way, whenever we do have leftover produce, we will be donating it to Edgewater’s food pantry, Care For Real.
New to the market last week were Bruncow Cheese, whose grilled mozzarella samples drew appreciative crowds (and whose aged cheddar has been a part of most of this writer’s meals since), and Paul Friday Farms, who will soon be adding fresh Michigan Flaming Fury Peaches to their offerings.
Enjoy these recipes from two of our farmers, featuring what’s in season now!
River Valley Ranch’s Cream of Mushroom Soup
4 T butter
1 medium onion
1 celery stalk, diced
1/2 tsp. dried thyme
1/2 cup flour
4 cups broth (mushroom or vegetable)
4 cups water
2 lbs. mushrooms, chopped
up to 1 cup heavy cream
Saute the onion and celery briskly until the onion begins to brown. Then lower the heat, throw in the thyme and flour, and stir. It will be very pasty. Slowly add the broth and water, always stirring to keep the paste smooth. Bring the soup to a simmer while chopping the mushrooms. Add the mushrooms, cover, and gently simmer for about 30 minutes. Puree the soup, then season with salt and pepper. Stir in cream, cook for a few more minutes, fine tune seasoning, and serve.
Videnovich Farms Lavender Lemonade with Blueberries
1/4 cup dried lavender buds
2 cups boiling water
3/4 cup white sugar
8 – 10 lemons
5 cups cold water
ice
1/2 cup fresh blueberries
2 tablespoons water
Steep lavender in a bowl for 5-10 minutes with the boiling water. Strain and stir in sugar. Pour into pitcher filled with ice. Add lemon juice and cold water and stir. Puree blueberries in a blender with 2 tablespoons water. Add to lemonade and stir. Adjust sweetness to taste.
Vera Videnovich
Videnovich Farms Mustard Greens
1/2 C thinly sliced onions
2 cloves garlic, minced
1 T olive oil
1 lb mustard greens, washed and torn into lg pieces
2-3 tbsp chicken or vegetable broth
1/4 t salt, pepper
1/4 t dark sesame oil
In a large saute pan, saute onions in olive oil over medium heat until onions begin to brown and carmelize — about 5-10 minutes. Add minced garlic and cook a minute more, until fragrant. Add mustard greens and broth and cook until greens are just barely wilted. Toss with sesame oil. Season with salt & pepper.
