January 13, 2007

Please come to the market to meet and welcome two new Winter Market vendors.

They are:

Homestead Gardens – greenhouse tomatoes and cucumbers and other greens and fresh herbs So Very Special - indoor foliage and herb plants and herbal soaps and lotions

Try this recipe as a new way to use the delicious mushrooms available at the market:

Celery and Mushroom Salad with Parmigiano-Reggiano

Serves 8

• 16 inner celery ribs with leaves (from 2 to 3 bunches)
• ½ lb crimini mushrooms, trimmed and thinly sliced
• 1 ½ tbs fresh lemon juice or to taste
• ¾ t salt
• 6 tbs extra virgin olive oil
• ¼ lb piece Parmigiano-Reggiano

Thinly slice celery ribs diagonally and coarsely chop leaves. Toss with mushrooms in a large bowl.

To make the dressing whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until well combined.

Add dressing to celery and mushrooms, tossing to coat, then shave large pieces of cheese onto salad with a vegetable peeler and gently toss.


From Gourmet Magazine, January 2007

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu