May marks the beginning of the Summer season

May marks the beginning of the Summer season

To our community: the market will go into its full season this month. That means we will have music, entertainment, hot food selections, and even more vendors. This season is completely booked, so expect great choices. Spring season spoiled us this year, and we are finally starting to see strawberries making their first appearance at the market. Asparagus, radishes, and other staples of the spring season are now in full swing, making it so easy to go back to healthy lighter eating.

In the next few weeks, you will start seeing a lot of familiar faces. We have welcomed back our heirloom vendor, N&M Nursery, where you can find a wide selection of home and outdoor plants and have a free consultation about the care of your green friends. Martinez Farm is coming back and bringing its excellent selection of herbs and vegetables, always reasonably priced. H&A farm and its beautiful display are coming back with their in-season selection; this is where you will find delicacies like zucchini flowers that are so tender and tasty and make for a great appetizer!

For those of you that have a sweet tooth, we have great news! Bavarian Nut Company is back in Oregon after a few years in Nashville; when we heard that they would like to get back to their favorite market, of course, we welcomed them with arms widespread. What is even better, what started as a female-led business with a roaster that was imported from Germany, turned into a multi-generation business. Seeing the grandkids helping out with giving out samples and interacting with the marketgoers makes our hearts swell. Another vendor that is back this season is Sweet Treats by George. Find your selection of unique flavors nut brittles, toffees, caramels, fudge, and more! With an assortment like Lemon Cashew Delight, coconut Almond Toffee, Serrano Brittle, and Butterscotch Peanut Toffee – one is bound to find something that will satisfy your sweet tooth craving.

 

Asparagus Salad Recipe

Ingredients:

  • 2 bunches of asparagus, tender parts, chopped into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ garlic clove, grated
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 cup frozen peas, thawed
  • Avocado Dressing (Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.)
  • ⅓ cup crumbled feta
  • 3 radishes, thinly sliced
  • ¼ cup pine nuts
  • Mint or basil leaves, for garnish

 

Instructions:

  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
  2. At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.