Don’t forget your Vermillion Area Farmers Market Thursday 3:00-7:00 at the County Fairgrounds. I have heard from vendors that they will have rhubarb, asparagus, lots and lots of fresh greens, vegetable starts (tomatoes, peppers, more), fresh-baked bread, local meat (beef, pork, lamb, goat, poultry), jellies and so much more! You can’t buy fresher goods anywhere.
At market ed this week, get to know your vendors. Walk around with market educator, Krista, to meet and talk with the vendors. Find out how and where their produce is grown or bread baked, how animals are raised. Anything else you might want to know. They might have some great tricks for managing your own garden. (Trouble with rabbits? Ask about it.)
Kids, have some fun with activities at the kids’ tent.
I am going to start putting out monthly rather than weekly newsletters, unless there is something that needs to be reported right away. Watch us on Facebook and Twitter for more frequent news.
See you at the market! Oh, check out the recipes below.
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Easy Rhubarb Cobbler
• Servings: 4
o 4 1/2 cups rhubarb, cut into 1/2-inch pieces
o 1 cup sugar
o 1 1/4 cups flour
o 3 tablespoons sugar
o 1 tablespoon baking powder
o 1/4 teaspoon salt
o 1/3 cup cold butter, cut into pieces ( no subs please!)
o 1 egg, beaten
o 1/2 cup half-and-half cream or 1/2 cup full-fat milk
1. Set oven to 375 degrees F.
2. Grease a 9-inch baking dish.
3. Mix the rhubarb and 1 cup sugar, and place in the baking dish.
4. To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
5. Cut in the cold butter to make a crumbly mixture.
6. In a small bowl, whisk/combine the egg and half and half cream.
7. Add to the dry ingredients; stir with a fork to create a stiff batter.
8. Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
9. Bake for 35-40 minutes.
10. Serve warm topped with ice cream.
Chicken with Mustard Greens, Olives, and Lemon
Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster.
o 2 tablespoons olive oil
o 6 bone-in, skinless chicken breast halves, halved crosswise
o Coarse salt and ground pepper
o 1 medium red onion, halved and thinly sliced
o 4 garlic cloves, smashed
o 1 cup dry white wine, such as sauvignon blanc or pinot grigio
o 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
o 1 tablespoon lemon juice, plus lemon wedges, for serving
o 1/2 cup pitted kalamata olives
1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
2. Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
3. Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.