Topic: In Season

  • Garlic Scape Aioli

    by Ellen Laing
    Garlic Scape Aioli… Read more
    Serves 4-6
    Garlic scapes are the stem and flower bud of the garlic plant. Farmers remove the scape in the spring in order to

  • Potato & Pea Salad

    by Ellen Laing
    Potato & Snap Pea Salad
    Serves 4-6
    1 lb potatoes (Sweet Leaf Farm)
    1/2 lb snap peas (about a pint and a half) (Deep Roots Farm)Read more

  • Deep Roots Farm

    by Sean WheatonRead more

    At this week’s market as you peruse the produce brought to you by the good people of Deep Roots Farm, consider that their name is incredibly apt.

  • Rhubarb Spritzer

    Brought to you by Robert Reynolds’ Chefs Studio
    For a refreshing spring drink:
    Simmer 4 stalks of rhubarb (cut in 2-inch pieces) in a syrup (2 cups water, 2 cups… Read more

  • Tip on Asparagus

    Brought to you by Robert Reynolds’ Chefs Studio
    First test the asparagus, figure out where it wants to naturally snap and break it there. This separates the tender stalk from… Read more

  • Eat the Book Backwards

    by Miriam Garcia
    “Psssst!” said the Artichoke. “Over here! I wanna be stuffed with breadcrumbs and Parmesan and drizzled with a fruity EVOO!”
    “I don’t take orders from Artichokes!”… Read more I

  • Recipe: Beets & Greens Soup

    This soup is a great way to use up your beet greens. They add an extra layer of flavor, but their taste is hidden enough that even people who don’t… Read more

  • Recipe: Beet Greens Pesto

    This pesto is great in Spring, when the beet greens are tender and young. It has an earthy flavor that works well with pasta, on crostini, or as a garnish… Read more

  • Recipe: Beet Vinaigrette

    This vinaigrette is a beautiful and vibrant red or golden color, depending on what type of beet you use. It pairs well with shaved asparagus, thinly sliced raw fennel, or… Read more

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Lloyd Farmers Market
Tuesdays, year-round