Susan S. Yeske: Dining In - Recipe of the Week

Reluctant spring won’t hold up market opening



Wildemore Farm in Chalfont will be among those returning to the outdoor Doylestown Farmers Market when the new season begins on Saturday.

Spring has seemed reluctant to arrive this year, but that won’t stop the opening of the area’s first outdoor farmers market of the season.

The Doylestown Farmers Market will open this Saturday, rain or shine, with new hours from 8 a.m. to 1 p.m. and many favorite vendors from past years.

The first day will also be Customer Appreciation Day with vendors offering tastings to customers. It’s just the first of many planned events for the market, said Kelly Unger, chef-owner of The Rooster & the Carrot Cooking Studio in Carversville and the market committee chair for the Bucks County Foodshed Alliance, which operates the market.

There will be cooking demonstrations each month, she said, beginning April 28 with an appearance by Kate Winslow and Guy Ambrosino, local authors of “Onions Etcetera: The Essential Allium Cookbook.”

Unger will take the first of her turns as demonstrator on May 19, but isn’t sure yet what she will be cooking. She is a farm-to-table chef and will decide based on what is in season that week.

Other highlights of the season ahead include three scavenger hunts for kids, with the first one set for May 12. There also will be peach and tomato tastings in August, an Oktoberfest in September and apple tastings in October.

Farms at the market this season include Trauger’s Farm, Roots to River Farm, Wildemore Farm, Rabbits Run Farm, Love Grows CSA, Hershberger Heritage Farm, Sandbrook Meadow Farm, Bedminster Orchard, Shibumi Farm, and Locktown Farm. Other vendors include LoRe Pasta, Maries Soap Company, Fern & Firefly Soapworks, Unionville Vineyards, Goodies, Mediterranean Delicacy, Silver Wolf Productions, Kaeddie Designs, Faber Liquors, Blueprint Brewing, Portch Tea, The Bread Box & Bakery, Bucks County Alpacas, Kind Earth Growers, Howe Sharp, Offbeat Gourmet, Barefoot Botanicals, Perfect Day Coffee, Bucks County Preserves, Carol Cares Aromatherapy and Anita’s Guacamole.

Chef Unger shares this recipe from her website, which calls for the first local greens of the season. Castle Valley Mill grits can be found at the mill outside Doylestown and at local purveyors.

Grits & Greens
1 cup Castle Valley Mill grits
1½ cups Chicken Stock
1½ cups whole milk, plus more if necessary
2 teaspoons salt
2 tablespoons butter
1 cup shredded cheddar cheese, plus more to taste
1 to 2 large handfuls (1½ to 2 packed cups) of greens of your choice (spinach, swiss chard, kale, spring mix)

Put all ingredients except cheese and greens into a medium pot, stir, bring to a boil. Stir, reduce to simmer, cover and simmer for 10 minutes. Stir, add more milk or chicken stock if necessary, add cheese and stir. Turn off heat, add greens and cover. Let rest for 10 minutes covered.

Uncover and stir in wilted greens. Grits should have thickened a bit and will continue to thicken as they cool. Adjust seasoning if necessary and serve.

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