So what are “microgreens” anyway?

If you were at last week’s Opening Day, you surely noticed one of our new vendors, Mini Manna Farms, selling containers filled with tiny sprout-like greens.  These are actually not sprouts, but are just beyond the sprout stage, at the point in which the plant develops its first true set of leaves.  Microgreens tend to have a stronger, more concentrated flavor of the original vegetable, and they have increased in popularity due to research indicating that they have up to 40 times the nutrients of their mature plant. Here’s a great omelet recipe from MarthaStewart.com— of course, you’d want to use some of MeadowSong Farm’s eggs, and you could add some of Ohio Farm Direct’s cheese for a twist!   Also, consider adding them to your salads, sandwiches, and soups this weekend.  They are delicious on Frickaccio’s Jalapeno Cheddar Bread with a spread of cream cheese and some fresh dill!   Mushroom-and-Microgreen Omelet Ingredients 1 tablespoon unsalted butter, divided 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup) Coarse salt and freshly ground pepper 3/4 cup microgreens 3 large eggs Directions 1.  Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens. 2.  Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With...

Shrimp and Asparagus Risotto

It’s Spring, so you know that asparagus is on it’s way!  This recipe comes from Angie, our most awesome Market Manager.  Bon appetite!  SHRIMP AND ASPARAGUS RISOTTO 5-6 Tablespoons Unsalted Butter 2 Tablespoons Extra Virgin Olive Oil or Grapeseed Oil 1 Large Onion Diced Kosher Salt and Fresh Ground Black or Multi Colored Peppercorns 2 Cups Arborio Rice (Good Quality) 6-8 Cups Chicken or Seafood Stock (If purchasing use Kitchen Basics –Unsalted) 1 Cup Heavy Cream or Half & Half 1 Pound Fresh Asparagus 1 – 1 ½ Pounds of uncooked, peeled and deveined 1 Cup of very dry, crisp white wine 1 Cup freshly grated Parmigiano-Reggiano or ½ & ½ Parmigiano and Romano   Prepare Asparagus – Snap ½ – 1” stem bottom off and blanch in boiling water for about 30 sec -1 minute. Asparagus should be crisp. Immediately put in ice water to chill.  When cold, drain and slice diagonally.  Set aside.  The Asparagus can also be grilled.  Just coat the whole Asparagus Spears with oil and a little salt and pepper. Grill until tender crisp then slice diagonally.   Heat the stock and keep it on warm.   Heat 2 Tablespoons of unsalted butter and the Olive/Grapeseed Oil in a large pot on medium heat, add onions season with salt and pepper and cook until softening about 5 minutes.   Bring the heat to high and add the rice to the pot.  Use a wooden spoon to stir the rice and onion until the rice no longer looks chalky and you hear the grains of rice pop a bit (2-3 minutes). Add the wine and...