Weblog Entry

Good Morning,
The Market is open, and it is looking nice. Remember: order to your heart’s content. No need to hold back. It’s Spring, after all. In a few months time, you’ll be missing all the Spring lettuces and roots and greens, and you’ll say, “Doi! Why didn’t I order more?” At least, that’s how the conversation plays out in my head.
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Nodes of Taste for the market this week…

Farm Girl has Poulet Libre: a variety of chicken with which basic roasting yields an unbelievably crispy golden skin over well-balanced and buttery, nearly sweet meat. Sounds delicious. Also, though they aren’t avaIable at the moment, I bought a Farm Girl stew chicken (i.e., retired laying hen) and slow cooked it the other week. The meat was flavorful and much more complex than standard chicken. I learned that it is true: with age comes beauty.
ANP’s Green Garlic: delicious pureed with garlic cloves, salt, and a little olive oil. Pungent and tangy.
Crimmins’ & Ratchford’s Beet Greens: don’t give up on them. They make delicious oven chips, with a little olive oil, salt, pepper, and 450 degrees.
Crimmins’ Bright Lights Swiss Chard: I’m guessing this chard is the origin of neon color. You won’t believe how bright they are. In fact, all of Crimmins’ lettuces and produce are just beautiful right now. Like little edible works of art.
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Plants. I’ve been really pleased with how many plants are coming through our market. Our Food Club members clearly have green thumbs. In fact, according to Bo Bennet of the Whole Foods’ produce department, Little Rock’s Whole Foods sells more plants than the mother Whole Foods in Austin, by a big margin. I dare say we have a rich connection to the land, and we’ve got more than enough plants for sale right now. There is also a Plant Swap this Saturday at the Bernice Garden, along with barbecue and poultry swapping. Sounds like a wicked Saturday.
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Speaking of events, a lot is coming up this month. The Earth Day Festival. The Sustainability Summit. The Literary Festival. Farmers’ Markets opening. Don’t forget our Bake Sale on the 20th! Proceeds go to purchasing a new, prettier design for our market. Please consider contributing some baked goods and send us an e-mail at littlerockfoodclub@gmail.com. Loblolly will be there with Vanilla Coffee Floats!
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AND, last but not least, a recipe to share, from
Kelly Carney of North Pulaski Farm, for his very own broccolini:
- North Pulaski’s broccolini, chopped
- 2 tbsp mayo/sour cream
- A good dash of sugar
- Dried minced onions
- 1/4 cup milk
- Crisp bacon
All tossed in a bowl and ceremoniously consumed in a matter of minutes (according to Kelly).
Enjoy!
Sincerely,
Sam Hedges