By Kim Dannies
The sun is out, time to play! It’s that wonderful time of year when a profusion of fresh produce, baked goods and local products are readily available for busy folks. All you have to do is make a game plan to hit local farms like Adams Farm Market on Old Stage Road or Williston’s weekly farmers’ market, held Wednesdays from 4-7 p.m.
Adam’s Farm Market, a cross between a farmer’s market and a CSA, sells what they grow and features produce and items from a dozen more Vermont farms. Adam’s crew will harvest four times a day to ensure freshness. A cut-your-own herb garden and flowerbeds overflow with unusual varieties. New this year is a scoop shop featuring Kingdom Creamery ice cream from Hardwick. And, it’s the only place in town to enjoy a cider slushie on the newly completed bike path!
The Williston Farmers’ Market is underway on the green next to New England Federal Credit Union.
“We’re engaging the Williston Community to make this market sustainable by recruiting volunteers for set up and break-down, running children’s activities, supervise sampling of local foods and much more,” said Becca Rimmel, Williston Farmer’s Market manager.
Vendors include Williston’s own Boutin Family Farm, The Squeezed Lemon, Marsha Drake Jewelry, Comeau Family Farm of Williston, Parker Family Farm & Kammel Fudge, Scratch ’n’ Earth Farm and Edward Smith Fine Woodworking.
(courtesy of Becca Rimmel)
Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown, but not burned, 10-15 minutes.
Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at kimdannies.com. [email protected]