Mailing list for the Person County Beekeepers Association, Roxboro, NC

[Mary Deitz <mdeitz625 AT gmail.com>]

FYI

---------- Forwarded message ----------
From: Person County Farmers Market <personcountyfm AT gmail.com>
Date: Tue, May 12, 2015 at 3:00 PM
Subject: This Wednesday at The Market
To: Person County <personcountyfm AT gmail.com>

Please join us this Wednesday from 3-6pm for our weekly afternoon market!

Stillwater Farm and Food will have chicken and duck eggs

S&H Farm will be at the Wednesday market with:
carrots
dill
green garlic
kale
lettuce mix
Swiss chard

Hester Produce and Cloverfield Farm will bring spring onions, cat crafts, bluebird houses and Japanese Maple trees

Blue Crown Farm will have:
Rinsed, Spun, Bagged, and Cooled-
Spinach & Kale $4 per 8oz bag
Lettuce - Greenleaf and Redleaf $3 per 8oz bag

Whole Head:
Lettuce - 2 types Greenleaf and 1 type Redleaf
Pak Choi
Chinese Cabbage
$1.50 each

Radish 3-color mix $2.50 per lb (mixed sizes)
Piquant greens mix- $3 per 4oz bag- Spice up your salad with mizuna, arugula,
and mustard!
Mint $1.50 per bunch
Flowers $1.50 4 pack (Salvia mix and Vinca Minor Cora)
Also, will pull small amount of turnips and kohlrabi to bring.

For pre-orders and confirmation call or text 919-280-4997 Bob - Blue Crown Farm

Abanitu Organics will have: sugar snap peas, kale, chard, onions, green garlic, head lettuce, endive, chickory, and spicy salad mix. Oh, and mustard!

Please click any links above to place pre-reserved orders for market pick-up

Enjoy Wednesday at the market!
And click links below for more to Read, Like, Follow and Share!

Person County Farmers Market

Market Blog
Facebook
Twitter

Spring Pea and Leek Soup with Mascarpone Cheese
BY: Icing on the Cakery, Jillian Whitlow

Ingredients:
2 lbs. Fresh or Frozen Spring Sweet Peas
3 Leeks, white and light green part only, washed thoroughly and chopped
3 garlic cloves, crushed
1 tsp. Crushed red pepper
2 Tbsp. Olive Oil
8 Cups Chicken Stock
Salt and Pepper to taste
8 oz. Mascarpone Cheese

Directions:
Heat large Stockpot with Olive oil, toss in crushed red pepper, garlic and sauté for 2 minutes over medium heat. Add in Leeks and sauté until translucent - about 3-4 minutes, add in Peas. Cover with all the stock and bring to a simmer, add salt and pepper, simmer for 5-8 minutes. Puree thoroughly until very smooth, use a hand held blender or a blender. Return to stock pot and over low heat add in Mascarpone cheese until melted and combined, taste and adjust seasonings.
Great served with fresh bread or croutons!