Vegetables abound at Austin farmers’ marketPublished 9:23am Wednesday, June 6, 2012
If you haven’t been to the market yet, you’re missing out!
Here are some items that you can find at our market this week: Lettuce, spinach, kale, heirloom beets, spring onions, radishes, cilantro, fresh mint, and peas. There is a wide selection of new vendors at our downtown Thursday market. They include many different varieties of products including award winning unique BBQ sauces in radical flavors, such as Raspberry Chipotle or Black Cherry Mango. Delicious! SuperFresh Garden Center is one of our new vendors, selling their delicious baked goods and potted herbs. There are many new crafters, selling handmade wood crafts, crochet items, and handmade jewelry. You will find a large selection of chemical free homegrown produce as well. And don’t forget the delicious home baked goods, canned goods and local honey! Come on down and find out what you’re missing!
Spring Confetti Salad
1 pound (dry) Rigatoni pasta
2 carrots, chopped, about 1/2 cup
1/2 cup fresh peas
1 bunch broccoli florets, about 1/2 cup
1 pound fresh asparagus
1 red bell pepper, chopped, about 1/2 cup
3 red radishes, sliced
8 ounces baby spinach leaves, washed
1 pint cherry tomatoes, halved
1 small bunch green onions, sliced, about 1/2 cup
4 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, chopped
Sea salt and ground pepper, to taste
Cook pasta according to directions on package.
While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix. Mix olive oil, balsamic vinegar, basil, salt and pepper. Add to salad and toss gently. Place one fourth of the spinach leaves on each serving plate. Top with pasta salad and garnish each salad with tomatoes and green onions.
The Austin Area Farmers’ Market is open Thursdays, 3:30 to 6 p.m. downtown, Main Street, Mondays, 3:30 to 6 p.m. at Oak Park Mall and Saturdays, 9:30 to 11:30 am., Oak Park Mall. We accept all major credit cards and EBT. EBT users, don’t forget the BCBS double your bucks program, for the first $5 you spend, you will receive $5 in matching bucks!