Wednesday, June 22, 2011

Peas on Earth!

This week's harvest was all about the peas. Two fat baggies filled with snow and snap peas to sprinkle in salads, toss into stir-fries, and...let's be honest, snack on all the way home- filling the car with contented crunches, making the guy parked next to you at the stoplight pea-green with envy!

Bursting out of your box this week: sweet onions, spinach, deer tongue lettuce, romaine, beet greens, peas, radishes, quart of strawberries, and some of you have broccoli this week.

In our ongoing effort to turn W. County Line Rd and MacClain into your Paris market experience we are now offering bouquets of flowers from Petal Patch Farms. $7 each, first come first serve. You can pre-order your bouquet each week by Monday evening with an email to us. There is absolutely no reason why you should not enjoy a stroll amidst the hens, listening to Lupe and Zita's bleating with a basket on your arm filled with this week's share, and a bouquet of fresh flowers to weave a little seasonal beauty into your life each week! If we can't make it to France this year, darlings, then France will come to us!

We are offering these stunning bouquets in response to the dozens of men who have beat down our door asking for flowers to surprise their spouses and sweethearts with each week.

Put a fresh linen cloth on the dinner table, plunk these beauties into an old pitcher or glass mason jar, turn on

some salsa music and let the cooking begin!

Weekly recipe here online this week:

Strawberry Shortbread Tarts with Macarpone Cream
Makes 8 tarts

Preheat oven to 400 degrees.

Grease tartlet pans, or make one large tart in a greased 9 inch pie pan.

Whisk together 1,1/4 c all-purpose flour, 1/3 c sugar, 1/4 tsp salt

Add: 8 Tbsp unsalted butter cut into 8 pieces.

Mash together, then add one large egg yolk. Pat dough into prepared pans and bake for 15 minutes after pricking with a fork.

Beat together 1 C mascarpone, 1/3 C very cold heavy cream, and 1/4 sugar in a medium bowl with an electric mixer at high speed until the mixture will hold stiff peaks. Spoon into shortbread shells.

Put 4 1/2 Cups of strawberries, hulled and quartered into a bowl.

In a saucepan combine 2 Tbsp raspberry jam and 2 tbsp of a dark berry liqueur. Bring to a simmer, stirring, and simmer till reduced to about 3 Tbsp (about 2 min.). Pour mixture into berries and stir gently to coat. Mound the berries on the mascarpone cream. Enjoy with someone you love.

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