The Grand Island farmers market continues to grow. It is becoming a fun place to be, as well as a source for good food. On Monday, July 10th, for the first time, musical entertainment was added to the mix.
It was one young man, playing a variety of genres on a guitar. There was also more hot food being sold, including sausage and fresh corn. The weather, however, was not as cooperative, and it rained off and on.
There are fruits and vegetables and baked goods for sale, along with foods that are already prepared, such as garlic pesto, made with garlic scapes from the farmers market.
After I tasted the garlic pesto, I decided to prepare my own. I didn't have all of the ingredients, however. What I did have were garlic scapes, olive oil, and walnuts. What I was missing was the parmesan cheese. I decided to replace the parmesan cheese with a bit of lemon juice. It changes the flavor a little, giving it a bit of tartness.
Yesterday, I made an omelet, using mostly ingredients that I bought at the farmers market. Those ingredients were: goat milk (from Teacup Farms in Barker, New York), chevre cheese made from goat milk (also from Teacup Farms), microgreens, and brown eggs . I also used parsley and wood sorrel that I gathered from my own garden. People think of wood sorrel as a weed, but it is highly nutritious. It resembles clover but clover has rounded leaves and wood sorrel has heart-shaped leaves and is very high in vitamin C and vitamin A. It has a mildly lemony flavor.
The goat milk that I mentioned is delicious and is well tolerated, even by people who are lactose intolerant. Teacup Farms pasteurizes both goat and cow's milk in low temperatures, for safety reasons. They do not homogenize the milk. I did not have any difficulty digesting the goat milk.
|smoothie, made with|
plain Greek yogurt, and
My question for you: What sort of taste treats have you prepared, as a result of a visit to a local farmers market?