Great trip to the one of the last winter farmer's markets of the season. Even though they are right at the door, I always missed Green Gardens. Shame on me! They are an awesome farm in Battle Creek. With unique items like sunchokes and the largest beets I have ever seen, I am excited to start using their produce. They had a bunch of spinach, which makes me think of one of my favorite salads, fruited spinach salad with poppy seed dressing. Pretty sure that will be next on the menu.
Crisp Country Acres still has all the root veggies and apples, but today they surprised me with green beans! They look so good, but they are for my family this week, but I know will turn up in a near future menu. Roasted, steamed or raw, there is so much we can do. Maybe in spring veggie pasta. They also had some interesting microgreens that they plan to have for a while. I am intrigued by the beet microgreens and hope to have a pesto.
Summer Sun Greenhouse in Lawerence provided us this week with very large red lettuce leaves for the ginger peanut lettuce wraps. So much nicer and bigger than I have found at the grocery store. We are also using their garlic chives in that menu, which should give an nice punch to the wraps and the soup.
Finally, this week we are also using some unique produce and products from local shop, Pacific Rim off Oakland Dr. They are moving to Kilgore, but still operating on Whites Rd. We use their shiitake mushrooms, ginger, garlic, maybe bok choi, bean spouts, noodles and other shelf items. This week is Asian Noodles and Ginger Peanut Lettuce Wraps! Check them out for a wide variety of premade, pantry and fresh items.
Fun menu this week as we have a slow cooker recipe. Never a bad time for soup especially when it cooks itself. Black Bean soup with veggie fritters. It will be interesting to see what veggies pop up in those since we are starting to see more at the market. We are also adding a bonus this week - Nachos! I made them for a few high school foods classes. We loaded them with beans, fire roasted tomatoes, olives and green onions and, of course homemade vegan nacho cheese. Nothing fake here though. No fake cheese. Its made with cashews and carrots and it is YUM!