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DM, Greenville SC
“I’m really happy with everything I received. How juicy and tasty
I’m so thankful for reliable growers and market.” ~ MC, Greenville SC
Harvest News / Market Open.
Flowers and leaf are excellent addition to any salad and make a beautiful garnish on your plates. Nasturtium and other cresses are considered interchangeable in the kitchen and are popular in Europe and North America where they are used for spreads (especially those based on cottage cheese) and salads. In Europe, cress leaves are not commonly combined with other fresh herbs but they are compatible with the fines herbes of French cuisine and may be used together with each of them. Leaves or flowers of nasturtium are commonly used to flavour herbal vinegar and cress is also very good for herb sauces.
4 ounces unsalted butter (1/4 pound – 1 stick), softened
12-18 nasturtium flowers – rinsed and drained – chopped small
3-4 fresh chives (optional) – chopped small
2-4 fresh nasturtium leaves or a few sprigs fresh parsley – chopped small
Mix all ingredients until well blended. They can be rolled into logs and wrapped in plastic wrap. Can be frozen. Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, etc.
NASTURTIUM GOAT OR CREAM CHEESE DIP / SPREAD
8 ounces (1/2 pound) cream cheese or soft goat cheese (chevre)
4 teaspoons tender nasturtium leaves, chopped
4-6 nasturtium flowers for garnish – or can be chopped and mixed in if you wish.
Mix all ingredients until well-blended. We serve the Chevre and Nasturtium Leaves Dip/Spread with crackers. If you desire a creamier consistency, add a add a little bit of milk, cream or sour cream.
2 cups nasturtium leaves?
1/2 cup thinly sliced nasturtium stems?
1/2 cup toasted pine nuts?
4 cloves garlic?
1 cup olive oil?
1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.
Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
Basil & Nasturtium Summer Salad
1 cup basil leaves
1 cup nasturtium (leaves)
7 cups salad greens (baby)
1/2 tsp. kosher salt
4 plums (ripe, seeded, and quartered)
1/2 cup toasted pecans
12 nasturtium (blossoms)
1/3 cup plus 2 TBS vinaigrette (Lemon)
Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup vinaigrette over salad, gently tossing.
2. Divide salad between 4 salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with 3 nasturtium blossoms.
We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.