While fervently waiting for the first market to open and the first spring greens to show up there, many of us could be harvesting a nutritional powerhouse from right outside our back doors. The lowly dandelion, scourge of lawn fanatics everywhere, is about ripe for the picking--at least, for those who don't use herbicides on their yards. Young leaves picked early in the season are tender and mild-flavored--perfect for salads or on sandwiches. Mature leaves tend to be bitter and are best steamed or sauteed with soy sauce or lemon juice and garlic. Either way, dandelion greens are one of the most vitamin-rich foods on the planet, packed with potassium and Vitamins A and D. Use them as soon after picking (or purchasing) as possible; otherwise store them in the fridge with the stem ends in a glass with a bit of water, the entire thing wrapped in plastic, and try to use them within a few days. Incidentally, the dandelion blossom can be eaten in salads as well as the greens and add a lovely touch of color.
Sunday, April 27, 2008
Dandelions
While fervently waiting for the first market to open and the first spring greens to show up there, many of us could be harvesting a nutritional powerhouse from right outside our back doors. The lowly dandelion, scourge of lawn fanatics everywhere, is about ripe for the picking--at least, for those who don't use herbicides on their yards. Young leaves picked early in the season are tender and mild-flavored--perfect for salads or on sandwiches. Mature leaves tend to be bitter and are best steamed or sauteed with soy sauce or lemon juice and garlic. Either way, dandelion greens are one of the most vitamin-rich foods on the planet, packed with potassium and Vitamins A and D. Use them as soon after picking (or purchasing) as possible; otherwise store them in the fridge with the stem ends in a glass with a bit of water, the entire thing wrapped in plastic, and try to use them within a few days. Incidentally, the dandelion blossom can be eaten in salads as well as the greens and add a lovely touch of color.
Saturday, April 19, 2008
The Market Cookbook Project
To further good relations among SJFM members, the board has decided to undergo the creation of a cookbook which will also serve as promotion of participating members. The book is slated to be 200 pages and we estimate ordering 200 copies by July 1, 2008. For more information, please follow the link below.
St. Joseph Farmers' Market Cookbook
St. Joseph Farmers' Market Cookbook
New Season Begins May 9!
The 2008 market season in St. Joseph will open May 9 in its outdoor location north of St. Joe near the Lake Wobegon Trail Center. In addition to our returning market members, we'll have several new members this year. For a complete listing, see the Market Members page at our new website: St. Joseph Farmers' Market.
The first market will include many of the products that have been featured at our monthly winter markets: free-range chicken and organic eggs, maple syrup, honey, dried herbs and herbal teas, artisan breads and baked goods, and organic herbal lotions and soaps.
And soon it will be asparagus season!
The first market will include many of the products that have been featured at our monthly winter markets: free-range chicken and organic eggs, maple syrup, honey, dried herbs and herbal teas, artisan breads and baked goods, and organic herbal lotions and soaps.
And soon it will be asparagus season!
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