…to buy buy some lean greens!
Saute broccoli raab lightly with butter or olive oil (3 minutes) and add salt and citrus for a little extra kick. It’s a tasty spring treat.
Stop by and say hello, and thanks to those of you who bring your own bags to the market.
This is our booth on the inaugural opening of the Boise Farmers Market, April 6, 2013.
Have an authentic Idaho dish this spring. Soak beans over night, put in crock pot with broth (2 to 1 ratio), or boil 30 min on stove and simmer 2 hours in broth. After beans are cooked, cut collards into thin ribbons and mix into the hot beans to wilt. Salt and pepper to taste. You can also do this with a ham hock (an Idaho one!).
Chive blossoms make a really fun addition to a vinaigrette -chop in the whole plant for a great allium flavor. Sprinkle these fresh on anything, really.
A taco stand at the market is filling their tacos with Purple Sage Farms Siberian Kale, it’s great to have vendors sourcing local ingredients.
We love getting the chance to visit with you at the market. It’s a great time to hear people’s recipe ideas and share good food stories.
The raab of kale tastes like the leaf, but floral and sweet. It’s great steamed with a pad of salty butter on top. Indulge yourself and leave the stem whole -eat it as finger food.
PS, Here’s what we have this week at Purple Sage Farms: Chervil, Chives, Garlic Chives, Cilantro, Dill, Mint, Mojito Mint, Chocolate Mint, Oregano, Flat leaf parsley, Sage, Sorrel, Tarragon, Thyme, Lemon Thyme, Ruby Streaks, Tatsoi,Mizuna, Giant Red Mustard, Nettles, Gourmet and Spring Mix Salad, Dino Kale, Siberian Kale, Red Russian Kale, Collards.