Tuesday, May 31, 2011

Kids at the Market!

Celebrate the warmer temperatures by joining us at the Dublin Farmers' Market this Wednesday, June 1st from 3:30-6:30PM for Kids at the Market! This month, we welcome the Washington Township Fire Department and continue our journey through the Farmers' Market Passport Program. Help us spread the word--tell your friends and family!

We look forward to seeing you at the market this Wednesday, and every Wednesday through September!

Dublin Farmers' Market
At the Dublin Community Church in Historic Dublin
81 West Bridge Street

Every Wednesday, May through September
June, July, and August, 3:30-6:30PM
September, 4:30-6:30PM

For more information, please visit our website at www.dublinfarmersmarket.com.

Friday, May 20, 2011

Farmers' Market Survey

How often do you visit the farmers' market? What can we do to improve your experience?

Tell us what you think about the Dublin Farmers' Market by clicking here to participate in our online survey.

This survey is being conducted as a group project for the Leadership Dublin organization. Leadership Dublin has been given the task of helping the Dublin Farmers’ Market increase visibility in the community and attract new business. We appreciate your honest feedback and hope to see you at the Dublin Farmers’ Market soon!

RECIPE: Asparagus Soup

Asparagus Soup

Serves: 8-10

8 tablespoons (1 stick) butter
3-4 cups chopped onions
8 cups chicken stock
2 pounds asparagus
1/2 cup cream
salt and pepper
lemon thyme or dill

Heat butter in soup pot. Add onions and cook until tender. (If using dried herbs, add here. If you're using fresh, add with salt and pepper.) Add stock; bring to a boil.

Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes.

Puree in a food processor and return to pot. Add tips; cook gently 5-10 minutes.

Stir in cream. Add salt and pepper to taste.

Wednesday, May 11, 2011

RECIPE: Maple Cream Fudge

Maple Cream Fudge
(also known as Penuche)

Recipe from: Moffitt Maple Farm

3 cups maple syrup
1 cup cream
1 tablespoon corn syrup
1 teaspoon vanilla (optional)
walnuts (optional)

Butter or spray 8 x 8 pan.

Mix cream, maple syrup and corn syrup in three quart pan. (You can be on the generous side with the cream and corn syrup.) Stir and heat until mixture starts to boil. Stop stirring. Reduce heat to medium low and cook to soft ball stage (140˚). Remove from heat and cool to lukewarm (about 115˚). Add vanilla and walnuts. Beat until mixture goes dull. Immediately pour into 8 x 8 pan and press flat with spoon or spatula. Fudge will set up quickly. Cut and enjoy.

This is sometimes called penuche or maple penuche.