FFM Saturday AND Sunday

Posted on April 26, 2013

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image courtesy http://www.pincookie.com/

Welcome to the weekend! It’s gonna be nuts.

I’ll be consumed with food-related endeavors this weekend, including catering a party Saturday night and doing the Forsyth Farmers’ Market’s food demonstration for the Play Streets event on Sunday, which you should definitely attend. Read on for the deets.

NEWS

FFM RELOCATED
Saturday, 9a-1p

Because SCAD’s Sidewalk Art Festival is this weekend, the farmers’ market vendors will be relocated to the parking lot across Park Ave. Most vendors will still be attending, though, so be patient when trying to locate your favorite farmer. Some vendors will return on Sunday as well.

Play_Streets_Logo_FIN_4CPLAY STREETS
Sunday, 2-5p

As part of the national Play Streets initiative, nearly a mile of Lincoln Street will be blocked off from Gaston to Henry, and the street filled with activities that encourage folks to move their bodies. Come by, shop the mini farmers’ market, maybe get in on the hopscotch or the cycling events, and try a sample of the coleslaw recipe below, which I’ll be preparing throughout the event, all from Forsyth Farmers’ Market ingredients.

WHAT’S IN PEAK SEASON

COMING IN
peas (sugar snap, snow, english, etc.), radishes, fava beans, leeks, garlic, broccoli rabe

STILL GOING STRONG
kale, collards, carrots, turnips, arugula, leafy greens, chard, strawberries

GOING OUT
sweet potatoes, brussels sprouts

RECIPE: KRISTIN’S SLAW

I remember coleslaw as an unappetizing pile of wet mayonnaise-drenched cabbage. I reckon I’ve always tended away from dishes in which most qualities of the main ingredient is masked by some manufactured medium.

I also tend not to each a lot of raw veggies, only because they don’t agree with my vata constitution.

But the way Kristin makes slaw is irresistibly fresh, clean, tangy, and most importantly, easy. Use this list to buy ingredients on Saturday or Sunday, and/or come by on Sunday for your sampling:

INGREDIENTS

  • 1/2 head cabbage (green and/or red)
  • 2-3 carrots
  • 3-4 turnips
  • 1-2 vidalia salad onions
  • 3 c. mixed spring greens
  • 1 c. snow peas
  • 1 c. pecans
  • 1″ fresh ginger
  • fresh herbs (cilantro, basil, mint)
  • fresh lime
  • olive oil, salt, pepper

Combine all ingredients in a large non-reactive (e.g. glass or ceramic) bowl:

  • Shred the cabbage, carrots, and turnips.
  • Thinly slice onions, greens, peas and herbs.
  • Chop pecans
  • Grate ginger.
  • Juice 1/2-1 lime.
  • Drizzle 1-2 T. olive oil.
  • Taste and season with salt and pepper.

Serve immediately, or refrigerate and allow flavors to blend.

THANKS!

Enjoy the activity this weekend, and I’ll see you soon.

–Shub

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