Market News

In celebration of reaching 20 registered vendors, this issue will feature a large majority of our vendors from new sellers to long-time growers. This year of perpetual rain has stunted and submerged many gardens in the area. The produce may not be as bountiful or as beautiful as it has been in years past, but it is still fresh and we have many vendors this year selling local produce. All past and future issues of the Celina Thymes can be found on our Facebook page in addition to more pictures and information about our vendors.

Baked Goods and Other Food Vendors

Cakes by Design – Barb Lockwood has a passion for baking from scratch fresh cookies, cupcakes, brownies and much more. She also bakes and decorates custom orders.

Eat Food For Life – “Our family mission is to grow and distribute nutrient-dense, traditional, safe foods that nourish, protect, and support life for improved health and energy. We currently offer beef, chicken, buffalo, turkey, lamb, pork, grains, fats, oils, sweeteners, fermented foods, eggs, raw milk cheese, raw milk, and more.” Eat Food For Life is now offering a pick up spot for their products right here in Celina. Fill out the order form at www.eatfoodforlife.com

Cheffe’s Cosmic Seasoning – Seasoning mixes and rubs ready for the barbecue season.

83 Bakery – Tammara Highley bakes cookies and cupcakes from scratch, and all recipes are original or family recipes. She loves in creating new and interesting avors including her “manly” cupcakes infused with Jack Daniels Whiskey and topped with bacon. Tammara is not able to sell every week due to her kids’ busy summer schedule so when you see her be sure to grab a cookie!

Tony Rotondo- Tony’s eclectic stand sells a variety of items including stones, leather, beeswax, candles, mushroom flake popcorn, and raw cherry blossom honey. Tony stumbled across the fruity, oral honey after purchasing beeswax from a dealer in Michigan for several years. After tasting the delicious honey he began purchasing it by the gallon. “We sell a wide variety of items. I want to sell whatever Wal-Mart doesn’t”

Joe and Anna Zehr- This Amish family’s home each week is filled with the mouth-watering aroma of steaming pies and fresh bread as Anna and her two daughters prepare for the market. Their tables are filled each Saturday morning with bags of hand made noodles, a colorful spread of pies, fruit bars, bread, cookies, and cinnamon rolls. Come early if you want to catch their famous shoe y pie!

Our Fathers Foods- After seeing what was being added to commercially processed our, the Bihn family began looking for an alternative. Years later they discovered that crushing the wheat berries seemed to increase the shelf life without needing to add preservatives and was easier to digest. They created and patented a machine for crushing the grain and sell samples of the crushed wheat our as well as crushed ax at the market.

David and Anna Troyer,- They bring a supply of Amish baked goods made fresh at their home. The smell of their delectable pies, cookies, bread, cinnamon rolls, and other baked goods fills the air. The spread of sweets changes throughout the year, but the Troyers always bring a selection of ready to eat breakfast treats, including doughnuts and half moon fruit pies, for those who suddenly discover their morning meal was inadequate.

Limberlost Layers- There is no substitute for the taste of eggs from chickens who are free to roam widely on fresh green pasture, engaging in all the normal behavior typical to hens and closely watched by their protective roosters. The heritage breed chickens are supplemented with non-GMO, antibiotic free feed fortified with ax seed and other natural nutrients so they can produce eggs with enough Omega-3 to be the equivalent of a sh oil pill, 3X normal vitamin D, and Zeaxanthin and Lutein that help prevent muscular degeneration of eyes.

Medium sized eggs are made into noodles which come in 5 different flavors including spinach, tomato, and Cajun. After a recent inspection from the Ohio Department of Agriculture, it was discovered that because the eggs are produced a few miles from the Ohio boarder, the Stein family would need to purchase a license to sell eggs in Ohio in addition to the Indiana license to sell eggs they already have. This is because Ohio does not have any reciprocity laws in place for farmers’ markets which would allow producers from counties which boarder Ohio to participate under an identical license issued by the bordering state. The Stein family have had to increase the cost of their eggs to cover the cost of purchasing the Ohio license.

Produce Vendors

The post Celina Thymes Summer 2015 appeared first on Celina Farmers Market.

Market News

The post Celina Thymes Spring 2015 appeared first on Celina Farmers Market.

Market News

The market grew tremendously in June with 10 vendors supplying customers with baked treats, hand crafted items, and fresh produce. July promises more growth with two new produce vendors, Bill Keck and Robert Collins joining the market. July is a great time to stock up on local produce that can be eaten fresh or frozen for future use. Don’t forget to come and visit the market during the Lake Festival and come early for the best selection.

Interview Thyme

Since July is the first month which offers a large supply of local produce, three of the largest produce vendors were interviewed this month. The Bowman Family has been selling produce at the Celina Farmer’s Market for nearly as long as the market has been in existence. Joseph Bowman runs the Celina Market where they sell fresh produce and baked goods the entire season, plants in the Spring and mums and pumpkins in the Fall. Joseph sets up shop every Saturday 8-1, May thru October, no matter the weather. In July the Bowmans will have Georgia peaches, fresh blueberries, and a variety of other fruits available.
The Wakelands have been selling produce at the Celina Farmer’s Market for 4 years. Their fresh produce comes from Amish growers in Indiana. Currently they sell cauliflower, zucchini, cucumbers, Georgia peaches, candy onions, broccoli, green peppers, and kolhrabi. They will be featuring sweetcorn and watermelon in July. Kyle Sudhoff is new to the market this year. He has a half acre of garden space full of tomatoes, zucchini, cucumbers, kohlrabi, turnips and green beans. He uses only organic sprays on all of his produce. Kyle also sells an array of cut flowers including sunflowers and zinnias. Many of the produce vendors sell out fast so come early for the best variety at the market

What’s Cooking

Zucchini pancakes

Servings: 3-5

Total Time: 30 min

2-3 medium zucchini (about a pound), shredded 1 tablespoon finely chopped onion
2 eggs
1 clove garlic, minced

1/2 cup flour
1/2 cup grated parmesan cheese salt and pepper to taste

Place shredded zucchini into a colander with a weighted bowl on top. Let drain for 15 min and discard liquid. In a large bowl, mix together the remaining ingredients and then fold in the zucchini until just combined.. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown.

Keep pancakes warm in a 300 degree Fahrenheit oven while cooking remaining pancakes Or cool, and place in layers in a freezer container with waxed paper between layers. To reheat; preheat oven to 425 degrees and bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes about 15 pancakes.

What’s Growing

The garden’s bounty explodes in July filling every shelf of the refrigerator and spreading onto the counter tops and tables. July brings with it the first taste of cucumbers, early tomatoes, eggplants, green beans, and the extensive summer squash family. The picture of a cylindrical yellow vegetable with a straight neck or crooked neck may be entering your mind with the mention of summer squash, however, this term is a category, not a variety. Back long ago when people could not wander into a store in January to buy fresh produce, it was important to devote some garden space to vegetables and fruits which could be stored in a cool place for the winter months without spoiling. Members of the squash family with thick, inedible skin on harvest day were good for long-term storage and were categorized as “winter”. Winter squash typically need to be cooked to be edible and come in a wide range of sizes, shapes, and colors.

The squash varieties with tender skin which do not store well were considered “summer” squash varieties since they should be eaten in the summer and will rot before winter arrives. The generic yellow squash and green zucchinis are the only varieties likely to be found in the supermarket, but venture into the summer squash section of a local farmers’ market and you may find scalloped squash, squash which resemble lemons, white squash, patty pan, and even the warty decorative gourds can be eaten as summer squash when picked young.

All parts of the summer squash, including the skin and seeds, are edible. Even the squash blossoms themselves can be eaten. It may be surprising to know that if you are seeking a meal high in antioxidants, put down those blueberries and have a bowl of steamed squash instead. Squash contains high levels of copper, magnesium, vitamin C, potassium, several types of B vitamins, vitamin K and much more. If mothers want to serve their children a vegetable which is “good for their eyes”, perhaps they should leave the carrots in the bottom of the fridge and grab a squash instead. They contain an unusual amount of antioxidant nutrients, including the carotenoids lutein and zeaxanthin, which are especially helpful in the protection of the eye, including protection against age-related macular degeneration and cataracts.

When selecting summer squash, choose those which have unblemished, shiny rinds. The rinds should not be hard since this indicates the squash is over-mature and will have large seeds and stringy flesh. Store unwashed in an air-tight container in the refrigerator for up to seven days. Summer squash can be frozen for later use, though it can make the flesh softer depending on the variety. To freeze, cut up the squash into cubes or grate them and steam for 3 minutes to minimize nutrient loss. Cool before dividing into freezer bags. Cubed, frozen squash can be added to winter soups and dishes while grated squash can be used in breads and to make squash (zucchini) pancakes.

The post Celina Thymes July 2014 appeared first on Celina Farmers Market.

Market News

The first month at the market couldn’t have been better. The first week brought 7 vendors and 2 more arrived the following week. Shoppers salivated over a variety of baked goods and desserts supplied by the Zehr family, the Troyer family, and Michelle Adams’ French macarons.. Others browsed Christine’s handcrafted jewelry and Deb Shellabarger’s natural soap. A display of raw honey from Mike Pence glistened in the early light. The Bowman family provided an array of produce and plants Newcomer Kyle Sudhoff sold lettuce mixes, cabbages, kolhrabi, radishes, turnips and tomato seedlings from his farm in St. Anthony while Lisa Snyder sold vegetable starts ready for the garden. The products and produce avaliable continue to grow as the season unfolds and new vendors Teresa Simonson (handcrafted items), Elizabeth Shoaff (baked goods), Dylan Rose (homegrown popcorn), and the Wakeland family (produce) will soon arrive to sell their goods. Stop by every week to see what is new at the market.

What’s Growing

June is the month where the garden transforms from a patch of sparce green to a rolling carpet of cabbages, potatoes, greens, peas, and a few persistent weeds. The garden is starting to produce meals instead of snacks, but the bountiful harvest is still another month away. Large cabbages make their first appearance in June along with the usual displays of radishes, lettuce, spinach, and turnips. June is the first month to offer the locavore a source of fresh fruit. The market in June
is crowded with juicy red strawberries, blueberries and fresh, sweet raspberries, but to truly eat in-season there is one more berry that needs to be mentioned.  Mulberries, those stubborn little trees which find their way into cracks beside buildings and in the middle of a prized shrub. The red mulberry tree is native to Ohio and is an important food source for many birds. The berries are an excellent source of vitamin B, vitamin C, vitamin K, and iron.. One tree contains several pounds of berries which can be added to granola, desserts, pancakes, used as an ice cream topping, or made into jams. Since mulberries are native to Ohio, they can often be found in borders between fields and along roadsides. Several of these trees line the Celina bike path and the purple spots on the pavement are a sure sign that a mullberry tree is nearby. Make sure you have permission to pick if the tree you spot is on private land. Mulberries begin to ripen late May through July, turning from pink to an almost black color. Their rich juice can stain your fingers so wear gloves if attempting to pick by hand. To avoid picking every berry individually, place a wide tarp, blanket, net, or sheet below the branch of the tree or bush and shake it with your hand or with a rake or branch hook. Picked berries should be washed before use and the small green stems do not need to be removed. If no mulberries reach the fridge this season a bountiful supply of more common berries can be found at the market.

How To Shop Local

The Celina Farmers’ Market provides locavores with goods and produce, but what about locally raised meat and dairy? Sources for these items and more can be found at localharvest.org. This website is about linking real farmers producing real food with the members of their community. Simply log on to the website and enter Celina, Ohio into the search bar. The list that follows may be surprising and includes a producer of wool, certified organic produce, raw milk, pasture finished beef, and even a hydroponic farm. Click on a farm that interests you to find out more about the type of product they sell. Farms provide a list of seasonal goods at the bottom of each page that contain links for recipes and ways to use each item. Many of the vendors selling at the Celina Farmers’ Market, and the Celina Farmers’ Market itself, have a page on local harvest as well. Visit their page then come see them at the market.

Interview Thyme

May is normally the month when a buzzing fills the hot afternoons and busy bees can be seen moving from flower to flower sampling this year’s pollen bounty. This year, however, in many parts of Mercer county there is an eerie silence. The flowers remain empty and apple trees full of blooms lie still and unchanged. It was a long, bitter cold winter for everyone, including the bees. Local bee keepers have seen a loss of as much as 80% of their hives this season. Other areas around the country are reporting similar numbers as colony collapse disorder continues to sweep the nation.

Mike Pence has been a regular at the Celina Farmers’ Market for a number of years. He started caring for bees five years ago with just a couple of hives and he kept growing his farm until he reached 8 thriving hives last year. Unfortunately, Mike lost all of his hives over the harsh winter. He began his bee farm again this year, from scratch, starting with two hives. “I’m not sure I am going to get to harvest any honey this year.”

Mike’s bees collect nectar from clover, wild flowers, buckwheat, and fruit orchards in Sidney, Ohio. Mike says, “some describe the honey from the fruit trees as having a slight lemony or minty flavor. The type of honey depends on what is in bloom. Honey from wild flowers is light in color and tends to have a sweeter taste. The darker honey, such as Buckwheat honey, has a stronger flavor.”

Mike’s honey is in the raw form and is never heat processed like the honey found in the store. Pasteurization kills beneficial enzymes and many companies add high fructose corn syrup.

Raw honey is more than just a sweetener to top buscuits and cornbread. It is a great natural alternative sweetener to the common beet sugar which is now genetically modified. Honey can be used in yogurt, oatmeal, muffins, coffee, breads, beverages, cakes, cookies, and other desserts. Some cake recipes may need to be altered to avoid a slightly denser texture, but for a majority of recipes honey can be substituted cup for cup in place of sugar. Raw honey also has a rating lower than sugar on the glycemic index chart which makes it a better choice of sweetener for diabetics.

Raw honey is naturally anti-bacterial, anti-fungal, and anti-viral. It is still used in many parts of the world to dress surgical wounds and minor cuts. The anti-bacterial/anti-fungal qualities also mean raw honey has an unlimited shelf life. It will crystallize as it ages and this does not mean that the honey has spoiled. To return the honey to a syrup form, simply set the jar or bottle in a bowl of warm water for a few minutes.

Honey also has medicinal properties. A tablespoon of raw honey dissolved in a cup of warm water is a great remedy to sooth a sore throat. Since local, unprocessed honey is made from local pollen, when taken regularly it can decrease the severity of seasonal allergies.

If you are interested in starting a hive in your backyard or if you would like to know more about colony collapse disorder give our local apiary inspector, Tom Piper, a call at (419)586-1435 or stop by Mike’s booth at the market.

What’s Cooking?

Old-Fashioned Mulberry Rhubarb Cake

Servings: 12 servings

Ingredients
1/2 cup butter, softened 1-1/4 cups sugar, divided
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Total Time: prep:20 min, bake: 35 min

2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt
2 cups chopped rhubarb 1 cup mulberries

Directions
In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon. Sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For a traditional milk topping, combine 1-1/2 cups milk, 1/3 cup sugar, and 1 teaspoon vanilla
extract. Pour over individual squares.

The post Celina Thymes June 2014 appeared first on Celina Farmers Market.

Market News

The 2014 Celina Farmers’ Market has officially begun. This year brings with it even more opportunities to buy products and produce from local vendors and to help support the community. Produce, milk, and meat are projected to see large price increases this year as the drought continues in California, which produces well over half of the produce in grocery stores around the country. It is now more important than ever to grow your own food or buy from local farmers. Take it a step further by introducing friends and family to the unique varieties and tastes only a local market can provide.

What’s Growing

People often assume that if you eat local, in-season produce winter is the time of scarcity and famine. In fact, winter is the time to feast on the glut of fall and to enjoy preserved garden goodies. Late spring is the true time of sparce pantries and emptying freezers. This is when the garden remains mostly fallow, except for a few cool season crops that can survive an unexpected frost. Fortunately, perennial vegetables get a jump on the season and are the first source of fresh greens when snow may still be in the forecast. Vitamin rich greens are a welcome addition to any locavore’s diet, but what about fresh fruit? Shortly after the days begin warming above 50 degrees a curious little patch of red caps begin emerging from the gardens of those lucky enough to have it. The caps unfurl to reveal the contrasting green leaves belonging to rhubarb. Although this relative of spinach is classified as a perennial vegetable, it is used almost exclusively as a fruit. Its early emergence in April means it is baked into pies and muffins long before the smell of apple blossoms drifts through the air or that first juicy strawberry is ready to be picked. Replacing out of season fruit with rhubarb in a recipe may lead to a new family favorite. Just don’t eat the leaves. They contain high levels of oxalic acid which can lead to kidney problems and rob the body of calcium. Experience the first fruit of the season at the market.

Why Shop Local?

When looking outside, it is easy to see that spring has arrived.. Tulips and hyacinths are displaying their vibrant colors against a background of fresh green grass and trees are dappled with swelled buds which open to reveal new, soft leaves. Walking through the produce section does not harbor this same picture of the new spring outside. The strawberry display may be a bit larger and there may be a tiny display of short, rubbery rhubarb stalks, but for the most part the potatoes, apples, lettuce and peppers are all sitting on the shelf in the same place where they resided for the past 4 months in winter. Having a dependable supply of the same staple produce means that virtually any recipe can be created no matter what season is being viewed outside the window. It is difficult for some to leave the display of abundance only to view the sparse farmers’ market offerings which display the true menu of spring.. Eating in season may at first appear like a culinary sacrifice, but in fact the opposite is true. Letting the seasons set the menu means that only the freshest and most flavorful produce fills each dish and the main ingredients are constantly changing. A few weeks of rhubarb and asparagus recipes are relished only to be replaced with juicy strawberries, crisp cabbage, and spring greens a few weeks later. Not having access to fresh, flavorful tomatoes during the winter and spring means that their appearance in July is a cause for celebration and knowing that the first frosts will bring their demise is comforting when all of the tomato recipes have been exhausted in September. Eating local and in season is not about learning to live with less, but instead learning to welcome each new harvest and to live in the present. Discover the bountiful harvest each season has to offer at the farmers’ market.

What’s Cooking

Rhubarb Buckle

Servings: 12

Dough:
1 1/2 cups all-purpose flour 1/4 cup sugar
1 stick cold, unsalted butter 2 egg yolks
2 tablespoons heavy cream

Total Time: 85 min

Filling:
13 oz chopped rhubarb
1/2 cup sugar
1 teaspoon finely grated lemon zest

Crumb Topping:
1 cup all-purpose flour
1/4 cup light-brown sugar
1 teaspoon salt
6 tablespoons unsalted butter, softened

Heat oven to 400 degrees.. Stir together rhubarb, 1/2 cup sugar and lemon zest; set aside. Make the crust: Whisk together flour and sugar in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together yolks & cream with a fork & stir into flour mixture until combined. Gently knead mixture in bowl with floured hands just until a dough forms. Flatten dough into the bottom of a lightly greased or parchment lined 9 x 13 cake pan or a 9×9 for a thicker bottom crust.. Top with rhubarb mixture.. Stir together flour, brown sugar, & salt. Add the butter & mix with a fork until clumps form. Sprinkle on top of the rhubarb. Bake for 30 minutes, then reduce heat to 350 & bake for about 35 minutes more or until golden on top and cooked through. Let cool completely in pan on wire rack. Cut into squares & enjoy.

Interview Thyme

The Bowman Family has been selling produce at the Celina Farmer’s Market for nearly as long as the market has been in existence. The Bowman Family Farm began in the 1950’s growing crops on a few hundred acres and milking dairy cows. Rue Bowman, along with his wife and brother, took over the farm in the 1980’s and ran it as a conventional grain and dairy farm until 2002. At that time, Rue felt the dairy industry was heading in a direction that he didn’t want to go so he began searching for an alternative way to make a living on the family farm. One day a neighbor announced that he had a greenhouse on his property that someone could have for the hauling. Rue scrambled to get his truck and Bowman Produce was born.

Over the past 10 years the farm has expanded into cold frames, hot houses, high tunnel grow houses and acres of vegetables to supply plants and produce to farmer’s markets in Troy, Piqua, Sidney and Celina, as well as over a dozen weekly CSA members and a few local restaurants. Rue has plans to add a hydroponics systems in the near future for lettuce, herbs and spinach that can
be produced year round. Every year he tries to grow something new. This year you will find ground cherries, napa cabbage,
bok choy and okra amongst the flats of tomato, pepper and eggplant seedlings. His high tunnel house is already crowded with lettuce, radishes, carrots, spinach, green onions and newly sprouted squash seedlings. In a nearby bed the sweet potato slips are protected from the cool April weather by a layer of plastic and behind them lies almost an acre of asparagus. The cold spring has delayed the asparagus but nearby the rows of rhubarb are beginning to unfurl their large leaves and the peas are up. Two helpers are tucking over 10,000 onion plants into the ground while the tractor and planter put in green beans, red beets and more peas. Rue points to several rows of mounded soil and describes the four varieties of potatoes that are planted, including a blue potato and a purple sweet potato. Rue admits that not everything they sell at the farmer’s market comes from the farm. Market customers have requested produce that cannot be grown in our area, such as tropical fruits and sweet corn. The customers also love the fruits that are purchased weekly from other growers. This produce arrives at the farm late Friday and is delivered the following morning to the market customers at the various markets. “I realize a lot of people come to the market to buy local produce. However, others come expecting to find the same produce the grocery stores sell but with a better quality and often a lower price. We work to listen to our customers and meet their needs. For those that only want locally grown, we work to display the purchased fruits and vegetables separate from what we grow.”

Rue’s youngest son, Joseph, runs the Celina Market where they sell fresh produce and baked goods the entire season, plants in the spring and mums and pumpkins in the fall. The Celina Farmer’s Market runs every Saturday 8-1, May thru October, no matter the weather. Come support local farmers at the market.

The post Celina Thymes May 2014 appeared first on Celina Farmers Market.

Market News

What a relief it is to finally be feeling those spring temperatures! After that brutally cold winter, it is a pleasure to announce the opening of the Celina Farmers’ Market season. The market will be open this year starting in May with the first taste of spring produce, baked goods, and seedlings ready for your garden. The bountiful harvest will continue growing throughout the season until the Market closes in October. This year brings with it new vendors and plenty of local, fresh produce. Also new this year is our market newsletter. Inside each edition you will find market news, a showcase of what is in season along with recipes, and interviews with market vendors and local farmers. We hope you will stop by to enjoy everything the season has to offer. The market is open every Saturday from 9 to 12 starting the first Saturday in May. It is located in front of the Celina courthouse on Market and Main street. Come early for the best selection.

What’s Growing?

There is a reason why the market does not open in April. The What’s Growing garden is recovering from the long winter and is ready for planting, not harvesting. Luckily, there is one perennial edible that reliably starts poking sprouts through the soil in mid to late April and it goes by the name of asparagus. Asparagus is one of those vegetables which causes a love it or hate
it response from most shoppers.. Unfortunately, the hate it response is often born from the experience of eating out of season supermarket asparagus. The season for asparagus is late April to early June and it is a vegetable that is best served hours after being picked.

Wait much longer and the delicate sweet taste dissolves into bitterness. Wait another day or two and you have reached the quality of supermarket asparagus, which is often shipped from Peru, 3,500 miles away. Taste the difference of fresh at the market.

Why Shop Local?

There are numerous reasons to buy local products and produce. Money spent in the community tends to stay in the community and creates more jobs close to home. Purchasing locally grown produce decreases our use of fossil fuels while increasing the taste and the quality. Farmers’ markets may offer unique produce which cannot be found at conventional stores and the farmer behind the table can offer tips on how to prepare the produce he sells. Local products actually cost less because they do not require government subsidies or assistance, shipping costs, and extra time to reach the buyer’s home. Find out the true cost of food at www.sierraclub.org/truecostoffood/movie.asp

Whats Cooking?

Grilled Asparagus & Feta Salad

Servings: 4

Total Time: 15-25 min

1 bunch fresh asparagus, ends trimmed
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, from one lemon
1 tablespoon freshly squeezed lemon juice, from one lemon 1/3 cup crumbled feta cheese

Preheat grill to high. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper. Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 11⁄2” pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste.
If you can’t find a grill. try roasting cut up spears in a 425 oven with olive oil and seasoning until brown. Then add the feta and lemon. Serve or place under broiler to melt and brown the cheese. From http://www.onceuponachef.com

Come Find Homemade and Home-grown Products At The Celina Farmers’ Market Every Saturday May – October 9 am to 12 noon in front of the Celina Courthouse.  Come early for the best selection as supplies are limited and vary throughout the season.

Do you have something handmade or home-grown to sell?

$20 & a completed form gets you a spot to sell for the entire season. Stop by the Celina Mercer County Chamber of Commerce office at 226 N. Main St. to pick up an application or download one from our sell at the market page.

The post Celina Thymes April 2014 appeared first on Celina Farmers Market.