North Grand Farmer's Market inside one last weekend!  Stop by on Saturday, May 5, til 9 and Sunday May 5 from noon to 5.  This will be our last weekend inside for the Spring.  Join us on Wednesday, May 9 for our first outdoor market, normal hours 3 to 6.  Open Weekend Market is Saturday, May 12 from 8 am to 1 pm.  Stop by for Mother's Day treats!  Here's what we had at this week's market.  It's not too late to stop by!

Frozen Ravioli for August 6 NGFM!

We hope to have a big crowd this weekend.  The Story County Cattleman will be at the market selling burgers starting at 9:30.  Stop by for a great lunch!  You can even pick up some lettuce leaf basil and make your burger gourmet!!  Then come back for frozen ravioli.  We'll have several flavors to choose from including those listed below:

Black Bean & Red Pepper Ravioli in Cilantro Dough

Mountain Asparagus Ravioli with Artichoke Hearts & Lemon in Spinach & Egg Doughs

Pecorino Toscano & Roasted Red Onion Ravioli in Purple Onion & Egg Doughs

Spicy Coastal Crab Ravioli

 

We'll also have plenty of fresh herbs, dry pasta, and few veggies.  We're hoping that our tomatoes will start to be available.  We have plenty of green ones on the vines but we'll see how many are ready for picking on Friday.  Hope to see you at the market Saturday!

Fresh basil makes tasty debut!

It was a wonderful Saturday for the start of the July market!  We had plenty of basil available, including Italian, Greek and Lettuce Leaf.  Lettuce Leaf basil is a great addition to burgers or sandwiches, or cut into strips and add to a salad for a tasty fresh flavor.  Next weekend should bring even more types as the warm weather is the favorite of basil plant. 

What happened to June!

Hard to believe that the whole month of June has passed by and no time for posting!!!  June was a busy month with the real start of the market.  Thanks to those that came out on the good days and the rainy days!  More importantly, there was lots of planting, weeding, watering, and waiting patiently to do.  Patience paid off we are finally to basil season!!!  To celebrate the 4th of July weekend we'll have our first fresh basil of the season!  That means tomatoes are just around the corner.  Hope to see you on Saturday at the North Grand Farmers' Market!  We'll also have nine new types of pasta.  Stop by to pick out a new favorite. 

June Market - Hope to see you on Saturday!

Each week brings more veggie opportunities which are nice compliments to our pasta.  We hope to see you this weekend! 

New Recipes for Pasta Salad and Asparagus and Kale!

Our arugula crops is growing a little faster now and we enjoyed some on a shrimp salad sandwich this weekend!  The shrimp salad was great when served with home-baked bread from the North Grand Farmers' Market.  Here's the recipe for the Shrimp Salad!

Shrimp Salad on Light Wheat Oat Bread with Arugula and served with Garlic Chive Pasta Salad

Shrimp Salad Sandwich with Arugula

Mix together the following dressing by hand til creamy.  Chill overnight before adding to shrimp and veggie mixture:

1/3 cup of Greek (or plain) Yogurt

2/3 cup of mayonnaise

1 oz of dill*, finely chopped

2 to 3 tablespoons pinot grigio (or white wine vinegar)

Kosher salt and freshly ground cracked pepper to taste. 

Shrimp and Veggie Mixture:

2 lbs of 31 – 40 count size shrimp, cooked and coarsely chopped

1 large red bell pepper, diced

5 green spring onions*, diced

3 stalks of celery, diced

4 to 5 fresh arugula* leaves per sandwich

Final preparation:

Mix together shrimp and veggies, add dressing to taste. (Use extra for other salads.)  Salad can be made the day before and chilled overnight.  When ready to eat, slice fresh bread from the Farmers’ Market such as Light Wheat Oat Bread* or Italian Herb Bread*.  Add shrimp salad mixture.  Place fresh arugula* leaves on top and enjoy.  Makes 6 to 8 sandwiches.

*Available at the North Grand Farmers’ Market.

In addition to the Shrimp Salad Sandwich with Arugula, we also tried two types of pasta salad, same recipe but with two pasta types.  We enjoyed the Garlic Chive Seashell and the Herb Blend Trumpet.  Both were yummy.  Here's the recipe for the Pasta Salad.  

Herb Blend Trumpet Pasta with Shrimp Salad Sandwich on Italian Herb Blend Bread. 

Garlic Chive Seashell* Pasta Salad or Herb Blend Trumpet* Pasta Salad

8 oz Pappardelle’s* pasta (gluten free* available if needed); available at the North Grand Farmers’ Market

¼ to ½ lb of fresh, baby kale*, stemmed and sliced in ¼” ribbons

¼ to ½ lb of fresh asparagus*

Dressing:  Hand stir the following ingredients. 

¼” cup of freshly squeezed lemon juice

1 tbs of vegetable oil

2 tbs of Farmers’ Market honey*

3 tbs of pinot grigio (or white wine vinegar)

Bring water to boil, add pasta of choice and cook 8 to 12 minutes to desired tenderness.  Pasta’s shown here are Garlic Chive Seashell* and Herb Blend Trumpets*.    Cool pasta and drain.  Steam asparagus* til tender-crisp, about 3 to 5 minutes, then shock in ice water to retain green color, and drain.  Slice asparagus into 2” pieces.  Gently mix together pasta, sliced kale*, and prepared asparagus.  Pour dressing over salad and chill for at least two hours.  Black olives can be added as desired prior to serving.  Four to six servings.

*Available at the North Grand Farmers’ Market.

Lavender Pasta - A New Favorite!

Tonight we had a wonderful meal of fresh sauteed asparagus and lavender pasta.  The asparagus was sauteed in butter, topped with freshly grated Parmesan cheese.  Accompanied by home-baked bread from one of the other market vendors, it was a great meal!  Lavender pasta is a new one for us and it smells heavenly.  Almost too pretty to eat, but you get over that quickly.