Pleasant Pond Orchard Joins Our Market!
New Fall Recipe
New recipe - thanks Long Meadow Farm!
Baked Peppers, Potatoes, and Onions
1-1/12 lbs. green peppers
1 lb potatoes
1 large onion
1/4 cup olive oil
Salt and pepper
Cut peppers into 1 1/2 –2-inch pieces.
Peel the potatoes if desired. Cut potatoes
into 1-inch slices or chunks. Peel
the onion and cut into chunks. Place
everything in a shallow ovenproof dish
and pour oil over all. Rub vegetables
with oil. Sprinkle with salt and lots of
pepper. Bake in a preheated 425º oven
for approximately 30 minutes or until
the potatoes are tender.
Optional: addsausages that have been pricked and
blanched in water to release their
juices; or add chicken pieces which
have been rubbed with oil, or with an
oil and garlic mixture.
The Gardiner Farmers Market Welcomes Sherman Farm
Please drop by and get a taste of every new item our farmers bring us each Wednesday. Come and enjoy the treats, the music and most of all, the warm and wonderful people of Gardiner.
Music at the Market with Hope Hoffman's New Maine Fiddle Music
There's more to enjoy at the Gardiner Farmers' Market. Please join us every Wednesday,
September 3, 10, 17 & 24 from 4-6 .m.
All About Zucchini
Parmesan Encrusted Zucchini
2 T butter, melted 2/3 cup coarsely grated parmesan cheese, more or less to taste
Fill a medium pot with water, add a generous amount of salt and bring to a boil.
Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin. Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels. While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray. Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered. Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm.
Zucchini Fritters
Adapted from Chez Panisse Vegetables, by Alice Waters
12 ounces zucchini
Grate the zucchini. Toss with the salt and place in a colander to leech out some of the zucchini's water. Place a plate on top of the salted zucchini to help the process. Allow it to sit for 30 minutes. Rinse the zucchini, then squeeze out as much moisture as possible (a clean kitchen towel can be helpful for this). Combine the zucchini with the remaining ingredients. Heat a lightly oiled skillet or griddle over medium heat. When the cooking surface is ready, make fritters using a few tablespoons of the batter at a time (it's just like making pancakes). Cook on one side until light brown, then flip and cook the other side.
zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1 tsp. garlic powder or garlic puree (optional)
NEW VENDORS JOINING
Laughingstock Farm will be selling fresh squeezed lemonade and lime rickeys every week.
Wellness Day at the Market
July 2, 2-6pm
Participating wellness professionals will be available -
Gardiner Family Chiropractic, The Therapy Zone, Curves and Healthy Communities of the Capital Area.
Enjoy these recipes compliments of Long Meadow Farm-
Skillet Cabbage
Heat in a large skillet:
2 T butter
Add: 2/3 c. chopped scallions
1 clove of garlic, minced
Stir-fry briefly.
Add:
2-3 c. finely sliced cabbage
1/2 c. shredded carrots
Stir-fry about 5 minutes over medium heat, until vegetables are crisp-tender.
Add:
1/8 tsp. paprika
1 ts;. salt
Dash pepper
2 tsp. soy sauce
Stir until thoroughly blended and serve immediately. Indonesian option: When vegetables are crisp-tender, season well and pourover 2 eggs, beaten. Cook a few more minutes over low heat, stirring justenough to allow eggs to becomecooked. Serve as a main dish with rice.
Sugar snap peas
Add:
These are edible raw or you can cook them. You should first string them: snap off the stem tip and pull downward. To cook, braise them in butter: for each cup of peas, melt 1-2 tablespoons. Toss the peas in the butter until they are heated through yet barely cooked. 2-3 minutes should do it. You can also blanch them by dropping them into boiling water, bring back to a boil quickly, and cook for 1 minute. Remove from water immediately. If you are serving them cold in a salad, drain and plunge in cold water to stop the cooking process.
Scallion and snap pea salad
2 cups torn lettuce
1/2 c thinly sliced pac choi leaves and stems
1 1/2 c peas, stringed and blanched
1/2 c chopped scallions (or red onion)
1/2 c feta or blue cheese, crumbled
1/3 c olive oil
3 Tbsp white vinegar
1 Tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
Place lettuce, pac choi, peas, scallions, and cheese in bowl. Toss to mix. Place oil, vinegar, juice, pepper sauce, and salt in jar with tight-fitting lid. Shake well. Pour over salad. Toss and serve immediately.
Pac choi stir fry
2 Tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
2 Tbsp water
1 Tbsp veg. Oil
2 pac choi
4 green onions, chopped
3 cloves minced garlic
Crushed red-pepper flakes
2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut pac choi ribs and leaves crosswise into 2-inch pieces
In a wok or large, deep skillet, heat oils over medium-high heat. Add pac choi, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry until pac choi is wilted, about 3 minutes. Stir in peanuts and serve immediately over rice.
Strawberries are IN!
Meet Me at the Market, Rain or Shine
We are really excited to be bringing you the Gardiner Farmers' Market. The market will feature veggies, corn, breads, baked goods, flowers, seedlings, apples, cider, blueberries, strawberries, raspberries, eggs, sheep and cow milk cheeses and yogurt, chicken, turkey, lamb, beef, goat, pork, maple syrup, pumpkins, honey, jams, herbs, wild mushrooms, handmade soaps, lip balms and more during the market season as they become available.
Our market vendors are Albee Farming (Alna), Borealis Breads (Wells), Echo Ridge Organic Cheese (
A huge thank you to Gardiner Family Chiropractic for sponsoring the Gardiner Farmers' Market brought to you by