Belmont Farmers' Market Weekly Message – June 19th, 2008

Be sure to visit our website at www.BelmontFarmersMarket.org for
further details on vendors and events.

There's a delightful seasonal recipe at the end of this message!

Weather: Thursday should be partly sunny, with highs near 74 and a 30% chance of
showers in the afternoon. Lovely weather to be outdoors, but don't forget the
umbrella!

Thanks to all those who were able to join us for the opening last
week. It was a great success! Remember to come visit our new vendors
and old favorites and bring these local producers your business. You
can read about the profiles of our new vendors at the website
http://belmontfarmersmarket.org/vendor-list

Performance – we are looking forward to hearing Julia L play violin in
the early afternoon at the market.


What's in season?

In addition to garden plants and spring greens, here are some items
which you should be able to find at the market:

Annuals
Arugula
Asparagus (May and early June)
Baked Goods
Bedding Plants
Beef
Chard
Cheese
Collard Greens
Endive
Fennel
Garlic Scapes
Goat Cheese (and other goat milk products)
Greens (Bok choy, Mizuna, Tat soi)
Herbal soaps & lotions
Herbal teas, vinegar, & olive oils
Honey
Jams, jellies, & preserves
Lettuce, head & loose leaf
Mesclun Mix (salad mix)
Onions
Parsnips
Peas & Pea Tendrils
Perennials
Radishes
Rhubarb
Spinach
Vegetable Plants

Recipe:
Pea Tendrils with Coconut based on a recipe from:
Mangoes & Curry Leaves: Culinary Travels Through the Great
Subcontinent by Jeffrey Alford and Naomi Duguid
Serves 4

Note from the book authors:
This is a mallum (sometimes transcribed mallung), a traditional dish
from Sri Lanka that is often made with wild greens. The variety of
greens used to make mallums in Sri Lanka is staggering, a testimony to
the tropical lushness of the island.
This recipe, using fresh pea tendrils, or pea shoots, is a favorite.
Notice that everything is simply put into a pot and cooked together.
There's no oil for frying, no water for boiling other than the water
clinging to the washed greens. Just follow the recipe and see what
happens.
INGREDIENTS
1/2 pound pea tendrils (about 8 cups chopped, loosely packed)
1/2 cup fresh or frozen grated coconut – may substitute unsweetened
dried coconut, but rehydrate first.
2 green cayenne chiles, finely chopped - optional
1/3 to 1/2 cup shallots, or chives, finely chopped
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon paprika
INSTRUCTIONS
1.Wash the pea tendrils and drain. Gather them into a tight bundle and
finely slice crosswise.
2.Combine with all the other ingredients in a medium heavy pot and mix
well.
3.Place over high heat and cook, stirring frequently, for about 1
minute. Then cover tightly and cook for about 3 minutes, until the pea
tendrils have wilted and turned bright green and the shallots or
chives are tender. Serve on a flat plate. Don't overcook.
Note: This makes an easy and welcome green vegetable side with a meal
of roast or grilled chicken and rice.