It doesn’t take a Master Chef to make something delicious with blueberries!

There’s no wrong way to cook with blueberries!  They taste great, and, they’re delightfully versatile.

So, July 11, grab a carton from our market and make these stunning cookies! (We’ll be closed Monday, July 4)

Blueberry White Chocolate Cookies

Ingredients:

  • 1 cup all-purpose flour (GF is fine)
  • 1⁄2 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 1⁄3 cup unsalted butter, softened
  • 1⁄3 cup + 1 tablespoon granulated sugar
  • 1⁄3 cup fresh or frozen frozen blueberries
  • 1⁄2 cup white chocolate chips (dairy-free works too)

Instructions:

Preheat your oven to 400°F.

  • In a small bowl, whisk together the flour, baking powder, and salt.
  • Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. If using the microwave, this should take about 30 seconds on high heat. If using the stovetop, it should take about 2-3 minutes on medium heat.
  • Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter in color and fluffy.
  • Add the blueberries to the butter and sugar and cream at a high speed. Make sure the blueberries get “mashed” into the mixture so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
  • Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
  • Chill the dough in the freezer for 30 minutes before shaping into 12 balls.
  • Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

If that’s just too much work, (I get it!), just add a handful of blueberries to your pancake batter or just toss them on your cereal in the morning!

Just Wow!

I had an amazing experience at the farmers market yesterday. Honestly, I’m really not sure if I can explain this well.

“Cause ya’ just had to be there. So, let me start by saying how amazingly fabulous our market vendors are. And then, I want to share how beautiful our community supporters and participants truly are also.

We had another iffy Monday with torrential rain, and lightening for about an hour or so, maybe nearly 2 hours. But, who’s counting? I can’t lie, some of the vendors bailed. Can’t say I blame them. But, enough stayed to actually have a decent market. We had fun. I swear!

Low and behold, the umbrellas came out, people were texting me, “should I come?”, and,  “are you open?” messages were coming in from NextDoor, people were pulling up and just waiting, or driving in rolling down their windows to ask for what they wanted and backing out.

It was so heartwarming.

Believe it or not, the vendors did well.

People were happy.

And, today, one of our customers emailed me to say this, “The peaches and tomatoes are way better than what I can get at the grocery store.”

Touché.

 

 

What Are Garlic Scapes?

At our farmers market you can find amazing produce that you don’t see in your average supermarket: red carrots, a rainbow of heirloom tomatoes, purple cauliflower, stinging nettles, green garlic, watermelon radishes, garlic scapes, and more. It’s a wonderful opportunity to savor the biodiversity of our planet. Plus, meeting and talking to farmers and food artisans is a great opportunity to learn more about how and where food is produced.

So, let’s answer that question: What are garlic scapes? Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. (Hardneck garlic is the kind of garlic that typically grows in Canada and the northeastern U.S.) Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans.

What do they taste like?
Garlic scapes taste like a unique blend of onion, scallion and garlic. However, scapes are usually less fiery and have a fresher, “greener” taste than the actual garlic bulbs. The texture is similar to that of asparagus.

Get a free cocktail and then shop the market! We double your SNAP/EBT. Swipe your card at the entrance booth. Bring 5 friends and get a $15 market gift card, valid at any vendor booth!

 

One Pan, Easy Shrimp & Tomatoes

Okay, so I really, really love it when I can put everything in one pan. Because, who wants to clean up a bunch of stinkin’ dishes after dinner? Not me. Here’s a good one for fast, fresh and simple.

This quick and flavorful one-pan dish blends shrimp, parsley and lemon juice with tomatoes. Red pepper flakes give this dinner a kick. Get your shrimp from Got Seafood and tomatoes from The Moon Farm at our farmers market Monday, June 27.

Ingredients

  • 1 tbsp plus 2 tsp EVOO
  • Course salt
  • 1/8 Tsp red pepper flakes
  • 3 garlic cloves sliced
  • 2 tbsp le mon juice
  • 6 plum tomatoes halved lengthwise and sliced 1/2 inch thick or 3 large tomatoes cut into 6 wedges
    (or, a pint and 1/2 of cherry tomatoes will also work)
  • 1 1/2 lb shrimp, peeled, deveined
  • 2 tbsp fresh parsley chopped

Step 1
In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.

Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.

Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.