Please join us this Wednesday from 3-6pm for our weekly afternoon market!
Stillwater Farm and Food will have chicken and duck eggs
S&H Farm will be at the Wednesday market with:
Hester Produce and Cloverfield Farm will bring spring onions, cat crafts, bluebird houses and Japanese Maple trees
Blue Crown Farm will have:
Rinsed, Spun, Bagged, and Cooled-
Spinach & Kale $4 per 8oz bag
Lettuce – Greenleaf and Redleaf $3 per 8oz bag
Lettuce – 2 types Greenleaf and 1 type Redleaf
Radish 3-color mix $2.50 per lb (mixed sizes)
Piquant greens mix- $3 per 4oz bag- Spice up your salad with mizuna, arugula,
Mint $1.50 per bunch
Flowers $1.50 4 pack (Salvia mix and Vinca Minor Cora)
Also, will pull small amount of turnips and kohlrabi to bring.
For pre-orders and confirmation call or text 919-280-4997 Bob – Blue Crown Farm
Abanitu Organics will have: sugar snap peas, kale, chard, onions, green garlic, head lettuce, endive, chickory, and spicy salad mix. Oh, and mustard!
Please click any links above to place pre-reserved orders for market pick-up
Enjoy Wednesday at the market!
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Spring Pea and Leek Soup with Mascarpone Cheese
BY: Icing on the Cakery, Jillian Whitlow
2 lbs. Fresh or Frozen Spring Sweet Peas
3 Leeks, white and light green part only, washed thoroughly and chopped
3 garlic cloves, crushed
1 tsp. Crushed red pepper
2 Tbsp. Olive Oil
8 Cups Chicken Stock
Salt and Pepper to taste
8 oz. Mascarpone Cheese
Heat large Stockpot with Olive oil, toss in crushed red pepper, garlic and sauté for 2 minutes over medium heat. Add in Leeks and sauté until translucent – about 3-4 minutes, add in Peas. Cover with all the stock and bring to a simmer, add salt and pepper, simmer for 5-8 minutes. Puree thoroughly until very smooth, use a hand held blender or a blender. Return to stock pot and over low heat add in Mascarpone cheese until melted and combined, taste and adjust seasonings.
Great served with fresh bread or croutons!