A Sunday at my community's market - the Logan Square Farmer's Market - is always a summer treat. Farmers' markets make healthy eating all the easier: I choose what's freshest, and center my meals on veggies and fruits.I just recently received the perfect little cookbook - Fresh from the Farmstand - which is filled with recipes that will make the most of all my farmer's market finds. There are chapters for every meal of the day, including recipes for canning and freezing.
Here's one I'd like to try this upcoming weekend:
Marinated Mushrooms from Fresh from the Farmstand
- 3/4 c. oil
- 1/2 c. red wine vinegar
- 1-1/2 t. salt
- 1 t. sugar
- 1/2 t. dried basil
- 1/4 t. dried thyme
- 6 peppercorns
- 1 clove garlic, split
- 1 bay leaf
- 1 - 1/2 lbs. small mushrooms, trimmed
In a large saucepan over medium heat, combine all ingredients except mushrooms. Heat to Boiling; cover and chill several hours to overnight, stirring occasionally. Drain; discard bay leaf. Serve as an appetizer or on a relish tray. Makes about 3-1/2 cups.
Something else that popped into my inbox today:
To celebrate its 100% Pure Florida orange juice, Tropicana Pure Premium is sending one lucky family to Florida to experience the groves in person! (How cool would that be!)
Visit Tropicana’s Facebook page at www.Facebook.com/Tropicana learn more about the Florida groves where many of Tropicana Pure Premium’s oranges come from, with photos, stories, grower profiles and fun grove facts.
From March 19 through April 20, 2012, visit Tropicana’s Facebook page to enter to win one of 100 prizes. Prizes include a one-year supplies of orange juice and a trip to a Florida orange grove for a grand-prize winner and three guests!
Disclosure: Special thanks to Gooseberry Books for providing me with a copy of Fresh from the Farmstand. All opinions expressed are my own.
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