Plus: Make sure to get to the Rockmart Farmer’s Market this week to pick up fresh produce
Summer vegetables are increasing as late spring produce continues to arrive Thursdays at the Rockmart Farmers Market.
Sugar snap peas, green beans, and summer squash are abundant along with green tomatoes onions, garlic, and cabbages. Red tomatoes are trickling in and also look for kale, collards, and chard as well as, carrots, broccoli, cauliflower, kohlrabi, and beets. Blackberries, blueberries, and peaches will all be in attendance.
Shoppers can also find pork, chicken, beef, goat, and lamb and also find fresh eggs and honey and as always a wide variety of canned goods, baked goods, and freshbaked breads along with homemade soaps.
Stop by the Market Booth for tickets to the Progressive Farm-To-Table Dinner scheduled for June 25th. The Farm- To- Table evening begins with a tour of Timberland Farms while enjoying appetizers prepared with local ingredients.
The party then moves to the lawn of Church Street Manor for a smallplate dinner using local ingredients catered by The Kendal Catering Company, with entertainment by Rex Garner, and a guest speaker.
You can take a short stroll to the Silver Comet Trailhead building for dessert along with horse and carriage rides around Downtown Rockmart provided by Indian Branch Drafts. Tickets are available on Eventbrite.com for a small service charge.
Don’t forget to stop by the Community Booth and check out the cooking demonstration and sign up for up-coming cooking classes. Cooking classes will be available on a variety of topics. Most classes are offered without fees though occasionally there will be small ingredient charges.
Unique recipes are also available at the Market Booth: Honey Roasted
Dill Carrots Fresh carrots (greens attached), fresh dill, chopped, olive oil, sea salt and honey
Cut off carrot greens and set aside. Wash and dry carrots (don’t peel).
Lay on a baking sheet lined with parchment paper. Brush with olive oil on all sides. Sprinkle liberally with sea salt.
Drizzle with honey. Roast in the oven for 35 to 40 minutes at 375 degrees until golden. Drizzle with olive oil. Snip fresh dill and carrot greens and gently toss together with roasted carrots.
Cauliflower Roasted with Lime and Cilantro
1 head cauliflower, cut into florets, ½ teaspoon cumin, 1-tablespoon limejuice, salt and pepper, 2-tablespoon olive oil, ½ teaspoon paprika, 3 tablespoons cilantro, chopped
Preheat oven to 400 degrees. Place cauli- flower on baking sheet and sprinkle with cumin, paprika, salt and pepper. Drizzle with olive oil and limejuice and toss to coat. Roast in oven for 25-30 minutes, stirring once. Cauliflower should be browned and tender.