Don't forget that the outdoor market is opening in just a few short weeks! Opening day is May 18th, and is shaping up to be a really fun event! Start looking for our new banner, over the next week or so. Remember also that pick ups for the online market will begin at the South Street location at that time. Have you ever gotten to the market and had your products sold out already? Don't have time to browse the outdoor market on Saturdays? The online market can help YOU! Order before hand, and have your items waiting for you when you arrive. I am looking forward to making the summer smooth sailing with some super happy locavores!

Also don't forget to drop by our facebook page for more updates and market news throughout the week. Thank you, to all who have been forwarding, and passing our newsletter around, every bit helps!

As the weather warms up, the grills start to come out, fresh spring lettuce herbs and greens abound, and the days get longer. This weeks featured vendor, Widdershins offers tasty rib eye steaks. With a few herbs from Leaves and Blooms you can make this tasty herb marinade, courtesy of food.com.

4 tablespoons olive oil
3 tablespoons Worcestershire sauce
2 teaspoons garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1
Blend together all ingredients.
2
Place in a heavy zip-lock type plastic bag.
3
Add your favorite cut of meat.
4
Place in the refrigerator on a plate.
5
Turn often.

Leaves and Blooms also has lots of greens,edible flowers, sprouts, and radishes to make a lovely salad. Try this recipe, courtesy of: Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, or toss together your own ingredients!

Ingredients



1/3 cup finely chopped fresh chives
1/3 cup finely chopped fresh tarragon
1/4 cup Champagne vinegar
1 shallot, minced
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper $
1 cup extra-virgin olive oil $
6 ounces Bibb or baby romaine lettuce $
2 cups baby arugula
2 cups fresh flat-leaf parsley leaves
1/2 cup fresh dill sprigs
Sliced radishes $
Viola blossoms
Mixed peppercorns, crushed
Mustard seeds
Caraway seeds

Preparation

1. Combine first 7 ingredients in a bowl. Whisk in oil. Cover and chill until ready to serve.
2. Drizzle dressing evenly on each of 6 chilled plates. Arrange lettuces and remaining ingredients evenly on plates.


Round out this meal with freshly baked bread, also from Leaves and Blooms,and a gallon of the best Apple Cider around, from Rollins' Orchards. Bread and Butter Pickles from Dick's Baking, a quart of Leaves and Blooms freshly baked beans, and a pint of rich Dark Maple Syrup from Rollins Orchards to pour over some Giffords ice cream, would make your meal a true feast. Hooray for outdoor meals with family and friends!