Sunday, September 23, 2012

Rain, Rain, Stay Away!

Thanks to Prigel's Family Creamery
for bringing delicious ice cream to the market each week.
September 25th will be their last appearance for this season.
Prigel's ice cream will be in the fridge at the Green Onion, 5500 Harford Road
and Tooloulou's Artisan Pizza at 4311 Harford Road to satisfy your tastebuds!
Prigel's has been a favorite throughout the summer.
Business owners from the Chop Shop
Blue Spark Barber stop for a visit.

The Tuesday Market in Lauraville continues through the end
 of October.  Stay with us ... more to come!

This week, Music by The Tonics

Kinderhook Snacks brings unique treats each week.

Rising Up Bakery delivers some great granola.
AJ's provides dinner & snacks.

Pressed Pananis are still on the menu!

Lauraville - A great place to rest?

Stay till the end and enjoy the beautiful colors as the sun sets in Lauraville.


How to Choose Cauliflower
Look for cauliflower with compact, creamy white florets and crisp, bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.

How to Store Cauliflower
Refrigerate cauliflower unwashed (moisture speeds decay) and tightly wrapped in a plastic bag in the vegetable compartment for up to 5 days; after that, the flavor and the odor may be too strong. Precut florets are best eaten within a day of purchase.

How to Cook Cauliflower

Remove the hard core by breaking off the leaves, turning the cauliflower upside down, and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar-sized florets (so that they cook at the same rate). Cauliflower cooks quickly, so watch the pot carefully. For whiter cauliflower, add a tablespoon of milk or lemon juice to the cooking water. Do not use an aluminum or iron pot; chemical compounds in the cauliflower can react with aluminum to turn the vegetable yellow or with iron to turn it brown or blue green.
How to Use Cauliflower
To preserve its cruciferous-family nutrients, cauliflower should not be boiled. It can be blanched (briefly boiled), steamed, roasted, pureed for an elegant soup, or served raw in salads or on a platter of crudite.

Recipe - Cauliflower & Ham Hash
Serves 4Hands-On Time: 35mTotal Time: 35m



  1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate.
  2. Reduce heat to medium and heat the remaining 1 tablespoon of oil in the skillet. Fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks. Serve on the hash and sprinkle with the parsley.
Recipe can be found at:

Saturday, September 8, 2012

It's All About the Produce ...

Come & Get 'em!
Colorful Peppers

Great local produce brought to you each week by Zahradka's Farm!

How to Roast a Pepper
(as prepared by Ina Garten from Barefoot Contessa)

Ingredients include:
4 peppers (Zahradka's)
2 tablespoons of quality Olive Oil (Green Onion Market)

Preheat oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Roasted Red Pepper Cream Sauce
(a recipe from Bob Bailey)


  • 2 large red bell peppers
  • 2 tablespoons minced garlic
  • 1/4 cup fresh basil
  • 3 tablespoons extra virgin olive oil
  • 2 cups half-and-half
  • 1/4 cup grated Romano cheese
  • 4 tablespoons butter
  • salt and pepper to taste


  1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

                               Nutritional Information open nutritional information

             Amount Per Serving  Calories: 206 | Total Fat: 18.9g | Cholesterol: 42mg
Powered by ESHA Nutrient Database

Monday, September 3, 2012

Farms, Food, Arts & Music

 Fetter's Farm, Zahradka Farm & Prigel's Creamery

It's APPLE season!

Nathan from Fetter's Farm keeps the fresh fruit coming!

Zahradka Family Farm ....
...brings freshly picked veggies
 each week.

Prigel's Family Creamery keeps us cool through the hot summer with amazing, full-of-flavor ice cream.
Prigel's keeps a fresh supply in the freezer at Green Onion Market.

Green Onion Market keeps a fresh supply
of Kinderhook Snacks on the shelf
at 5500 Harford Road.

Pickles, cheeses, salads,
fresh fruit & vegetables
are always ready to
grab & go!

Green Onion supplies the freshest
meat for purchase, and has a great
selection of fresh meat & cheese
and fresh breads for lunch to
eat in or carry out.

For more information about Green Onion market, check out their website:
Check out this new addition to the neighborhood, and while you're there, pick up these ingredients to make a great after school caramel sauce snack!
3 apples
1 cup of sugar
6 tablespoons of butter, chopped into small pieces
1/2 cup of heavy cream
In a heavy bottom pan, heat sugar over medium high heat, stirring frequently until the sugar is dissolved and is a nice caramel color.  Next, add butter and stir till the butter is mixed with the sugar.  Once mixed, remove from heat and count to 5.  Slowly pour in the heavy cream while stirring.  Allow the caramel to cool, then serve with apples!

 Meet Yakira from
Yakira's Creations!
Yakira brings knitted articles to the market...
and can design your henna tattoo!

Music at the Market
Dana Goode & Chris Wolf provide music.
Thank you!

Chris & friend entertain the community & add a
great atmosphere to the Tuesday Market in Lauraville!