Market, Play Streets, and More Slaw

Posted on May 17, 2013

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Hi, and welcome back! Sorry for the hiatus; I went home to southwest Virginia and then was just too busy catching up to post last week. I’m sure you all still attended the market and ate good food these past two weeks!

SPRING THANKS

Being involved in Savannah’s local food scene, I regularly hear gripes about the variety and quality of goods at our market. Y’all, we are lucky. This may not be California, but for Savannah’s size, climate, and proximity to farmland, our farmers’ market is fantastic. At Roanoke’s market were no organic producers, no raw milk cheeses, no pastured meats, and most of the stalls are filled with non-food vendors, selling things like like soap, paintings, jewelry (surely by the party responsible for this bedazzled car), and other crafts. Take some time to be thankful for what fresh, local and organic food you CAN get around here this weekend.

NEWS

FORSYTH FARMERS MARKET SATURDAY
Saturday, 9a-1p

All the usual vendors will be in attendance. Keep your eyes out for peas, summer squashes, new potatoes, fresh herbs, garlic, chard and favas. Spring!

Play_Streets_Logo_FIN_4CPLAY STREETS, TAKE TWO
Sunday, 2-5p

This time at the intersections of Pennsylvania Avenue, Crescent Drive and Elgin Street, we’ll do a repeat of the event from a few weeks ago as part of the national Play Streets initiative. The streets will be filled with activities that encourage folks to move their bodies. Come by, check out the activities, maybe get in on the hopscotch or the cycling events, and pick up a free a sample of the southern slaw 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
carrots, turnips, arugula, leafy greens, chard, strawberries

GOING OUT
sweet potatoes, brussels sprouts

RECIPE: AWESOME SLAW

Yes, this is just a variation of the last slaw recipe, but it’s been adjusted to use the produce that’s come available since then. Hellooo, seasonal eating! It’s very flexible, so don’t worry too much about quantities, but do check your seasonings early so you’re sure not to add too much.

INGREDIENTS

  • 3 heads baby bok choy, or1/2 head cabbage
  • 2 carrots
  • 1-2 summer squash
  • 1-2 salad onions
  • 3 c. mixed  greens
  • 1 c. peas (snow, sugar snaps, or regular ol’ green)
  • 1 c. pecans
  • 1″ fresh ginger
  • fresh herbs (cilantro, basil, mint)
  • apple cider vinegar, olive oil, salt, pepper

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

  • Shred the choy/cabbage, carrots, and squash.
  • 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!

Hope you’ll get to spend some time outdoors today, it’s going to be a lovely evening. See you in the morning!

 

–Shub

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