To Market, To Market


Garden Shares




greens mix- spinach, mizuna, arugula

sweet onion


West Slope

corn and cucumber

Fruit Shares


gala apples



 Farmers Market Feasts

In this newsletter I would like to showcase some recipes using our vegetables, Western Slope fruit, and other ingredients that you can source locally through the farmers markets.  We have 2 wonderful farmers markets in the area.  One is in  Salida is on Saturdays in Alpine Park from 8:00am – 12:30pm and  the other is held on Sunday in Buena Vista on E. Main St. behind the B.V. Roastery from 9:00 am – 1:00 pm.

Beans and Bacon

Find amazing locally produced bacon from Dennis and Elaine of Wind Kist Ranch.  This bacon is lean and very flavorful; a perfect companion with fresh green beans.

Zucchini Crostini

Pick up a baguette from The Salida Bread Company, Mountain Oven, or Styria Bakery to make this delicious recipe with your Weathervane zucchini.

Grilled Pears with Honey

Visit Sweet Pea Farm at the markets for a great selection of honey for this recipe.

Apple and Blue Cheese Salad with Spinach and Arugula

Make the base of this salad with your mixed greens in share this week.  In lieu of blue cheese, track down Jumpin’ Good Goat Dairy’s delicious First Snow.




One comment on “To Market, To Market

  1. Wow, that salad looks fantastic! Here’s a few more recipes to use the lovely carrots from our recent shares (plus the tops!) and one for that ever-present summer zucchini plus the eggs from Weathervane’s layers which are incredibly rich in color and flavor … the eggs, not the layer hens, that is. On a related note I’m about to sit down to my first roast chicken from this summer’s harvest. What a blessed season.

    Carrot Top Soup

    6 small to medium carrots with tops and roots
    2 tablespoons butter
    3 tablespoons white rice
    2 large leeks, white parts only
    2 thyme or lemon thyme sprigs
    2 tablespoons chopped dill, parsley, or celery leaves
    salt and freshly ground pepper
    6 cups vegetable stock, chicken stock, or water

    Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

    Zucchini Fritters

    * 6 eggs
    * 3 zucchinis, shredded
    * 1 zucchini, diced
    * 1 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 3 tablespoons grated Parmesan cheese
    * 1/4 cup chopped fresh basil
    * 1 1/2 cups all-purpose flour
    * 2 cups vegetable oil for frying

    1. Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
    2. Heat the oil in a large skillet to 375 degrees F (190 degrees C).
    3. Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

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