susan sprague diamond
It’s almost time for some local produce markets to switch from winter hours and products to fresh spring harvests, locations and times.
Among them is the ever-popular Wrightstown Farmers Market, which will hold its last indoor market on April 27th and its first spring market on May 4th. The indoor market is held at Chandler Hall in Newtown, while the warm weather market is held at the Middletown Grange Fairgrounds in Wrightstown.
Many winter markets feature warehoused produce such as apples, sweet potatoes, and turnips, as well as baked goods, honey, and other local products. But the growing season has begun in Bucks County, and spring crops are starting to sprout. Sam Marlow of Roots to River Farm in Solebury sold produce from his field at last Saturday’s Wrightstown Market and also had an active business growing vegetables and herbs. .
You can find Roots to River at some local markets, but they focus on community-supported agriculture and provide harvest boxes of produce throughout the growing season. For more information, visit our website, rootstriverfarm.com.
Meanwhile, the Doylestown Farmers Market opens its spring season this Saturday, April 20, outdoors on Hamilton Street in the Borough of Doylestown. Held every Saturday until November 16, the market is also very popular with people looking for fresh produce, baked goods, and other products.
Looking ahead, local herbs, peas and field vegetables will soon be joined by the popular local strawberries. Amy Manoff, who owns Manoff Market Gardens and Cider and sold cider at the Saturday market, said she expects to harvest the season’s first fruit by mid-May. The season typically reaches its peak around Memorial Day, when strawberry shortcake becomes a holiday favorite.
If you’re a fan of vegetables currently available, vegetables this time of year will be fresh, flavorful, and nutritious. You can add it to soups, salads, and pasta dishes like the following from gimmesomeoven.com.
Linzini with arugula, parmesan and garlic
12 ounces linguine or other dry pasta
3 tablespoons olive oil or butter
7 cloves garlic (peeled and thinly sliced)
2 very large handfuls (about 5 ounces) of baby arugula
1/2 cup freshly shredded or grated Parmesan cheese, extra for topping
(Optional: 1/3 cup toasted pine nuts) 1. Cook pasta al dente in a large pot of generously salted water according to package directions.
2. While the pasta is cooking, heat the olive oil (or melt the butter) in a sauté pan over medium heat. Add the sliced garlic and cook for 2 to 3 minutes or until it begins to turn slightly golden. Removed from heat. (If the pasta is not yet ready, transfer the garlic to another plate to prevent overcooking.)
3. Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined.
4. Serve immediately and top with additional Parmesan cheese (and toasted pine nuts, if using).
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