Thursday, January 21, 2010

Bloomington Winter Farmers' Market begins this Saturday, Jan. 23

Bloomington Winter Farmers Market kicks off its exciting 6th year, this Saturday morning, 9-12 at Harmony School, 902 Second Street.

Parking available at the school, on surrounding streets, and at the nearby IU garage.

Local farmers will again offer as much fresh produce as the season allows, including butternut squash, root crops, and early greens.
Also available will be fresh farm eggs, meats from local farms, and alpaca yarns and fibers, and a full line of garden seeds! Exciting new products include locally made tofu, goat cheese, and breads.

Come on down and enjoy eclectic world music all morning by Dan Willens and Mano Joven.
Here is a wonderful recipe that you could make with beets, greens, bread and goat cheese from the market:


Serves 4

* 1 bunch (about 1 1/2 pounds) small to medium beets
* Salt and freshly ground black pepper
* 8 cups baby spinach or arugula
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon fresh lemon juice or balsamic vinegar
* 3 ounces goat cheese, sliced

Preheat oven to 400̊F. Trim beets and scrub them, leaving about 1/2 inch of stems attached (reserve greens for another use). Place beets in a casserole dish and drizzle with a little olive oil (about 1 tablespoon). Sprinkle with salt and freshly ground pepper.

Cover tightly with aluminum foil. Roast in middle of oven until tender, about 1 hour.

When beets are cool enough to handle, slip off skins and stems.
Quarter beets and place in a bowl. Drizzle with balsamic vinegar or lemon juice and toss. (Beets may be roasted 1 day ahead and chilled, covered).

In a bowl whisk together the remaining 2 tablespoons of oil, lemon juice or vinegar, and salt and pepper to taste. Toss greens with the dressing and salt and pepper to taste.

Serve salad greens topped with beets. Arrange cheese slices on the side, or shave on top, and serve with a crusty baguette.

(Thanks to Susie Quick from Honest Farm in Midway, KY, for sharing this recipe!)

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