Spring is here at Local Roots
After a cold, snowy, icy winter, green vegetables and plants are making a welcome return to Local Roots Market. The first potted herbs and tomatoes are in, as well as other plants, for eager gardeners. Spinach and other greens, as well as the first fresh cut herbs are coming from producers’ farms to tempt tired palates.
Progress continues on construction of the new café kitchen, restrooms, and offices. Plumbing and electrical work are being finished, and volunteers will begin adding drywall soon. Stop in to see the changes.
Local Roots is also holding a pots and pans drive in connection with the upcoming Parkview Cook-a-Roo event. Please bring gently used pots, pans, and other useful kitchen tools to share with families in need.
On Thursday, April 7, Karen Geiser of Karen’s Garden Delights will share ideas for growing a “gourmet salad garden.” She will provide samples and have plants and seeds available for purchase. Cost is $6 for Local Roots members and $8 for non-members. Register by Tuesday, April 5.
If you want to sample fresh greens in a new way, here’s a simple quiche recipe from member Carol McMullen:
Farm Fresh Quiche
1 Tablespoon olive oil
2 medium yellow onions, diced OR 4 shallots, minced
teaspoon salt
teaspoon white pepper
1 cup spinach, chopped
cup fresh flat leaf parsley, chopped
4 eggs
cup half-and-half or fresh cream
8 ounces gruyere or Swiss cheese, grated
1/8 teaspoon ground or fresh grated nutmeg
2-4 strips cooked bacon, crumbled (optional)
1 pie crust
Preheat oven to 375 F.
In large skillet over medium heat, heat oil. Add onions, salt, and pepper. Cover and cook until onions are softened, about 5 to 6 minutes. Add spinach and parsley and cook 2 min. more.
In separate bowl, whisk eggs and half-and-half. Stir in cheese, nutmeg, and onion mixture (and bacon, if using).
Place tart or pie pan on baking sheet. Pour egg mixture gently into shell; it will be quite full. Bake until filling is set and a knife inserted into the center comes out clean - about 45 minutes. Let rest for 5 minutes. Cut quiche in wedges and serve.
As a year-round market for locally-produced foods and other agricultural products, Local Roots Market is located at 140 S. Walnut St. in Wooster. The market is open Wednesdays through Fridays from 11 a.m. to 7 p.m. and Saturdays from 9 a.m. to 3 p.m. Membership is not required to shop. To learn more about weekly news and events at the market, visit the website at www.localrootswooster.com and sign up for the newsletter.
Progress continues on construction of the new café kitchen, restrooms, and offices. Plumbing and electrical work are being finished, and volunteers will begin adding drywall soon. Stop in to see the changes.
Local Roots is also holding a pots and pans drive in connection with the upcoming Parkview Cook-a-Roo event. Please bring gently used pots, pans, and other useful kitchen tools to share with families in need.
On Thursday, April 7, Karen Geiser of Karen’s Garden Delights will share ideas for growing a “gourmet salad garden.” She will provide samples and have plants and seeds available for purchase. Cost is $6 for Local Roots members and $8 for non-members. Register by Tuesday, April 5.
If you want to sample fresh greens in a new way, here’s a simple quiche recipe from member Carol McMullen:
Farm Fresh Quiche
1 Tablespoon olive oil
2 medium yellow onions, diced OR 4 shallots, minced
teaspoon salt
teaspoon white pepper
1 cup spinach, chopped
cup fresh flat leaf parsley, chopped
4 eggs
cup half-and-half or fresh cream
8 ounces gruyere or Swiss cheese, grated
1/8 teaspoon ground or fresh grated nutmeg
2-4 strips cooked bacon, crumbled (optional)
1 pie crust
Preheat oven to 375 F.
In large skillet over medium heat, heat oil. Add onions, salt, and pepper. Cover and cook until onions are softened, about 5 to 6 minutes. Add spinach and parsley and cook 2 min. more.
In separate bowl, whisk eggs and half-and-half. Stir in cheese, nutmeg, and onion mixture (and bacon, if using).
Place tart or pie pan on baking sheet. Pour egg mixture gently into shell; it will be quite full. Bake until filling is set and a knife inserted into the center comes out clean - about 45 minutes. Let rest for 5 minutes. Cut quiche in wedges and serve.
As a year-round market for locally-produced foods and other agricultural products, Local Roots Market is located at 140 S. Walnut St. in Wooster. The market is open Wednesdays through Fridays from 11 a.m. to 7 p.m. and Saturdays from 9 a.m. to 3 p.m. Membership is not required to shop. To learn more about weekly news and events at the market, visit the website at www.localrootswooster.com and sign up for the newsletter.
Published: March 23, 2011
