The Flavor of Green

One of the best things about Lancaster is our abundance of fresh, local fare.  As we see hints of spring, our tastebuds begin to tingle at the prospect of moving from our store of rich, earthy root veggies and soups to the fresh, crisp, green flavors of the season.

Look here for inspiration for your spring time table.  We’ll be adding new recipes often so be sure to stop back!  YUM!!

Many thanks to culinary expert Rachael Vieni for creating some seasonal recipes using many local sources.  Rachel, herself has traveled afar and studies culinary art at Drexel in Philadelphia, but loves returning to Lancaster for the best of fresh.

Central Market Spring Meal

Honey Roasted Organic Chicken with a Bacon Sauce

Served with Lemon Coriander Spring Peas and a New Potato & Feta Gratin

Honey Roasted Organic Chicken

1 roasting chicken (organic), about 5 lbs

Salt & freshly ground pepper

1/2  tsp. Paprika

1/4  cup honey

1 lemon, halved

2 tbsp. lemon juice

2 tbsp. butter

2 tsp. Dijon mustard

1 tsp. grated lemon peel

Preheat oven to 350 degrees. Place chicken in large roasting pan, breast side up. Sprinkle cavity and skin with salt, pepper and paprika, place lemon halves in cavity. Roast 1 hour.

In a small saucepan, mix honey, lemon juice, butter, Dijon and lemon peel. Heat, stirring until butter is melted. Brush chicken with honey glaze. Roast 30 minutes longer until chicken is tender.

*look for organic chicken at Country Meadows Farms, local honey and butter at Maplehofe, paprika at The Herb Shop

Bacon Sauce

4  bacon slices, chopped

¼  tsp.  salt & freshly ground black pepper

¼  cup minced fresh onion

1 ½  cup  unsweetened apple cider

1 cup chicken stock

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan.

Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

*look for bacon at Turkey Lady or Kiefer’s Smoked Meats and Cheeses, apple cider at Kauffman’s Fruit Farm

Lemon & Coriander Spring Peas

1 lb fresh peas

2 tablespoons butter

2 garlic cloves, minced

1 tablespoon fresh lemon juice

2 teaspoons grated lemon rind

1 tsp coriander seeds, toasted and ground

¾ teaspoon salt

½ teaspoon freshly ground pepper

Shell peas, steam for 2 minutes. Melt butter in a medium skillet over medium-high heat; add peas, and sauté. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated

Notes:

The peas should not need to be rinsed. It is suggested by some that the peas be removed from the pods as soon as possible and that only the shelled peas be store in the refrigerator if they are not to be eaten immediately.

Herb and Feta Gratin

2 lbs new potatoes, thinly sliced
1 med onion, thinly sliced
1 large or 2 smaller cloves garlic, minced
about 1/4 cup mixed fresh herbs [oregano, rosemary & thyme], stems removed and coarsely torn
1 cup crumbled feta cheese
1 & 1/3 cup half and half

Generously coat the bottom and sides of a 10 in flat baking dish with olive oil. Layer 1/3 of the potatoes,  1/2 of the onion, garlic and herbs and 1/3 of the feta cheese and season with salt and pepper. Reapeat in a second layer. End with the final 1/3 of the potatoes. Press layers to compact a bit and gently pour the half an half over. Season with salt and pepper and dust top with paprika. Bake at 350 for an hour, scatter remaning feta over top and bake about another 30 minutes until potatos are tender, most of the liquid has been absorbed and the top is nicely browned.

*look for new potatoes at Groff’s Vegetables, feta at Lindendale Farm, half and half at Maplehofe

Dandelion Greens and Spring Lettuce Salad with

Sliced Figs, Candied Walnuts, & Local Chevre, with a Rhubarb Vinaigrette

For 4 servings:

3 oz Dandelion Greens or one extra large handful, rinsed, dried, chilled

3oz Spring Lettuce or one extra large handful, rinsed, dried, chilled

6 dried black mission figs, sliced

½ cup walnut halves

¼ cup sugar

4 cups rhubarb stalk, thinly sliced

2/3 cup water

1 tablespoon honey

2 tablespoon canola oil

2 teaspoon balsamic vinegar

Salt and pepper to taste

2 oz chevre

Begin dressing:

Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.

Next Walnuts:

Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Variation: Mix cayenne, cumin, and salt with the sugar to coat walnuts.

Finish Dressing:

Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice.  This can be done by hand with a whisk, shaken in a mason jar, or blended with an immersion blender.

Cool completely in fridge.

Compose your salad:

Gently toss greens with ½ vinaigrette, sliced figs, candied walnuts, and crumbled chevre.

Notes:

Choose the smallest and most tender dandelion greens, as they will be most flavorful and least bitter (think chicory or endive). Mixing them with the spring lettuce creates a homemade “spring mix” where there is a balance of flavors in the greens.

Dried black mission figs have a malty warm sweetness that   pairs well with the tanginess of the rhubarb and the bitterness of the dandelion. We’ll use dried for this spring recipe since fresh figs are not in season until summer time.

Candied Walnuts are an easy topping or snack to make at home and are good on many things, from salad to ice cream!

Chevre is tart and creamy, a delicious compliment and the freshest cheese you can find from Linden Dale Farms. Maytag Bleu or gorgonzola could also be used for this salad if you prefer.

Top this salad with crumbled browned turkey sausage for complete salty and sweet meal!

America’s Oldest Continuously Operating Farmer’s Market

Taste the flavors of Early Spring.  Market will be open Good Friday and all regular Market days during the renovation.

Tuesday & Friday 6am-4pm,  Saturday 6 am – 2 pm.

Buy Downtown Lancaster Fig® recycled market bags and the proceeds will support Central Market.

See you at Market!

December 11

LIVE at MacHeads!

Live Music and Local Art in celebration of the season! Join us for festivities on College Row. 7pm

December 18

Pennsylvania Academy of Music

All School Concert – A holiday tradition with the Academy’s Children’s Choir, Academy Chorale, chamber ensembles, Philharmonia Orchestra and Sinfonia Orchestra performing season favorites. 7:30 p.m. Tickets are free with advance reservations.  717.399.9733.

DECEMBER 4

Lancaster Chamber Singers

First Friday Holiday Concert, “O Magnum Mysterium.”

St. John’s Episcopal Church, Chestnut and Mulberry Streets

Tickets available at the door.  7:30 pm