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Vegetable “Festable”

Join the Boalsburg Farmers’ Market for a Vegetable “Festable”!
Join the Boalsburg Farmers’ Market for a Vegetable “Festable”!
 
The Vegetable “Festable” takes place Tuesday, July 15 at the Pennsylvania Military Museum in Boalsburg from 2:00 to 5:00 pm.
 
Demonstrators will share creative ways to prepare local fruits and vegetables, along with recipes, nutritional information, and free samples. Everyone who attends will receive a complimentary recipe book.

Pickled Carrots with Carrot Top Pesto
1# carrots with tops (from your local farmers' market), washed, peeled and cut into even lengths; save the trimmed tops for the pesto!
 
Place in pot with water to cover and bring to simmer until fork tender, let carrots cool and place in ceramic jar, add 1/4 cup apple cider vinegar and 1/4 cup water, add herbes de provence (a spice mix of lavender, fennel, oregano, and rosemary), refrigerate at least 24 hours for the flavors to concentrate.
 
Carrot Top Pesto
Take the carrot tops, trimmed of any woody stems and blend with 1/4 cup olive oil, 4 Tablespoons of water, pinch salt, pepper, and 1/4 cup toasted pecans. Blend to savory consistency.
 
At cocktail time....present platter of carrots, with pesto on the side. The pesto complements almost every vegetable.
 
Pickled Kohlrabi with Ricotta cheese
1# Kohlrabi (This vegetable is in the cabbage family and is hottest one selling at farmers' markets as we speak), washed, peeled, and trimmed into julienne sticks.
 
Do not boil, place directly into earthen ware vessel with 1/4 cup apple cider vinegar, and 1/4 cup water along with a pinch of salt and pepper. Refrigerate overnight or at least 12 hours. Serve with a dollop of ricotta cheese and toast points. Buon Apetito!!!!

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