Archived Story

Farmers Market teaming up with SuperFresh

Published 4:48pm Saturday, April 28, 2012

Are you in the mood for a spring fling?

Get ready and mark your calendars. The Austin Area Farmers Market is teaming up with SuperFresh Gardens to offer you a wonderful opener to the Market season.

This event, called “It’s All About Community,” 3 to 7 p.m. on May 10 at SuperFresh Gardens. There will be Minnesota wine tasting, wonderful food, local arts and crafts and much more. Come on down and support your local community.

Would you like to be a friend of the market? We are now offering friend memberships for a minimum donation of $10.

Your membership will make you eligible for weekly prize drawings during the season and special deals from participating vendors. Show your support for local agriculture today.

For more information, contact us at 433-2545 or by email at austinafm1@yahoo.com. Morel mushrooms are now showing their wonderful heads in the wilderness and on some market shelves.

Who knows, you may even find some at the farmers’ market this year. If you are lucky enough to know where to get some, enjoy the following recipe.

 Fettuccine Alfredo with Morels

Ingredients

•1 stick (1⁄2 cup) unsalted butter

•1 cup heavy cream

•2 tablespoons Cognac

•11⁄4 pounds fresh morels, rinsed, drained, and patted dry, or 1⁄4 pound dried (source above), soaked, drained, and patted dry

•1 pound fettuccine

•1⁄2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment

 Preparation

In a skillet melt two tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil.

Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the fettuccine for 3 minutes, or until it is al dente.

While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands.

Add the morel mixture, 1⁄2 cup of the Parmesan, and pepper to taste and toss the mixture well. Serve the pasta on heated plates with the additional parmesan.


By using this website’s user-contribution features, including comments, photo galleries, or any other feature, you agree to abide by the terms of use. Please read this agreement in its entirety because it contains useful information that will help you better understand the rules and general "good manners" that are expected when contributing content to this website.

Sign in to Comment | Need help commenting? Click here

Editor's Picks