Kennett Square’s Winter Farmers Market is winding down and we are looking forward to a fantastic new season of weekly markets beginning on May 3rd.  We are excited to welcome back John from London Vale Farm, as well as Dia Doce Cupcakes.  Down To Earth Farm has moved to Rambling Roots Farm and will be front and center on State Street.  New vendors include Naughty Nutty Love (!!) and Vera Pasta.  Take a moment to meet them and sample their products.  Market Manager Abby works hard to create a balanced blend and always appreciates hearing your feedback. Stay tuned for the full list of returning and new vendors!

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Have you met Troy, owner of Rex Farms Orchard? He has been with the Market all winter and is staying on for the regular season.  Besides the very best in tree fruit products (fruits, cider, juice, butters, and sauces), Rex Farms also grows some vegetables.  Troy brings amazing onions, using a special curing process that allows them to stay fresh all through the winter.  Try the apple salad recipe below with Meadowset pecorino and Abdel’s Olive Oil. Or add a Rex onion to a Maiale salami sandwich served on Big Sky’s hearty bread! Discover the other wonderful items our vendors will be bringing to Market this week.  Hope to see you there!

THIS WEEK’S VENDORS

Big Sky Bread still makes bread the old -ashion way. This week they promise to bring everyone’s favorite breads, as well as some sweet treats and granola!    

Sweet Salvation Truffles will tempt you some of their remaining Easter treats at 50% off!  Indulge! 

Golden Valley Coffee Roasters features their locally roasted, naturally grown coffees.  Have you tried the Breakfast Blend?  It’s worth waking up for! 

Guinea Hen Gardens raises herbs, chickens, sheep, bees, and their own vegetables.  At Winter Market, find eggs, honey, some greens, and herbs.  

KAS Cake Emporium prepares Southern style desserts, including mouth-watering sweet potato pies, luscious coconut cakes, and fudge.  If you don’t see it, ask!

 

Maiale Meats & Charcuteries  prepares everything from the salumi to meatballs in house and from scratch. They believe that better tasting food is made from fresh and local ingredients.

Meadowset Farms  is produces grass-fed lamb and beef, in addition to their superb line of raw sheep’s milk cheeses.  

Take Me Bake Me Pizza have amazing pies each week. Their freshly made bake-at-home pizzas use fresh toppings on deliciously healthy crusts. Pre-order your pie as they sell out quickly:  Mompops10@gmail.com 

 Crossan Concessions  will bring assorted flavors of their Kettle Corn, including traditional, cinnamon, and sweet cheddar.  Look for more flavors to come! 

Taste Artisanal brings their tasty cheeses and phyllo products, among other prepared items.  

Sunset Park Cookies can satisfy the sweet tooth for all. Gluten-allergy? Lactose intolerant? Or just love eating healthy food? Their homemade gluten-free, vegan cookies include chocolate chip, oatmeal, peanut Butter/Oatmeal and 
snickerdoodle.  They also do special orders!

Abdel’s Tunisian Oils invites you to sample their unfiltered organic extra virgin oil.  This is a first cold press oil which generally not available in stores.  It has a stronger, fruiter, even green flavor with more olive particles.  It is said to be much healthier with higher nutrients and antioxidants. 

 
KALE, APPLE, ALMOND & PECORINO
SALAD

Kale Salad with apples1 Bunch Curly Kale 

1/3 C. toasted almonds 

1/2 C. Pecorino cheese – small squares

1 CRUNCHY apple, sliced thin 

Juice of 1/2 lemon (about 3 Tbsp)

1/3 C. olive oil 

Salt and Pepper

 

Wash and dry kale leaves. Fold them in half and pull stem out removing it all the way up, even through the bottom part of the leaves where it is thick. Tear the leaves into bite sized pieces or chop the leaves crosswise in 1/2 inch ribbons. Place them in a bowl.

Toast almonds in a skillet over medium heat until light brown. Remove from heat and cool.  Cut cheese into 1/4 inch dice. Cut apple right before tossing in the dressing to avoid browning.

To make the dressing, whisk lemon with olive oil until combined. Add a pinch of salt and black ground pepper. Drizzle dressing on kale a little at a time.  When it is all coated, add the cheese, almonds and apples and toss together.

Let sit about 15 minutes before serving. It lasts in the refrigerator one day.

 
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