The Wrightstown Farmers Market opens its regular season on Saturday at the Middletown Grange Fairgrounds, just in time for Mother’s Day shopping.
Mother’s Day, when we traditionally honor the women who raised us, is Sunday, and those in search of fresh ingredients and premade foods can find them at the market.
The market is known for its many vendors who provide fresh produce as well as beef, pork, dairy products, baked goods, soups, breads, pickles, nut butters, olive oil, flowers and dog treats.
The market offers cooking demonstrations and chef appearances, children’s programs, live music and special events; this Saturday there will be a “Herb Pot for Mom” decoration, flower giveaway and music from the Goose Creek Pioneers. Highlights of the upcoming season include Tomato Tasting Day in August and Pie Tasting Contest in October.
Those in search of breakfast or lunch will find options at the Bonjour Creperie Food Truck and the Macungie Mountain Herb Farm stand. Produce options for fresh Mother’s Day meals include asparagus, broccoli rabe, kale, radishes and spinach.
The market takes place from 9 a.m. to noon Saturdays through Nov. 19 except for Aug. 20, when the Middletown Grange Fair will take place.
Check out the market’s Instagram (@wrightstownmarket) and Facebook (@WRMarket) pages for updates of weekly activities. For more on the market’s vendors and events sign up for the newsletter at wrightstownfarmersmarket.org.
Mother’s Day celebrations vary from family to family, with some preferring to dine out for brunch, lunch, or dinner, while others prefer to cook at home. The asparagus and spinach currently in season locally could be served as a side dish or incorporated into a main dish. Spinach salad with fresh strawberries is a favorite, while asparagus spears that have been cooked and cooled are a nice addition to a green salad. Other local produce including radishes and lettuces would be nice additions for salad.
You can’t grill spinach, but asparagus is nice when done on the grill for those who are cooking outside for the holiday. Both vegetables also are good in risotto. This recipe from thefoodchannel.com incorporates both for a breakfast or brunch dish.
2 tablespoons unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
2 cups cooked spinach
1 cup blanched asparagus tips
4 ounces goat cheese, crumbled
½ cup fresh basil leaves, sliced into chiffonade (thin strips)
½ cup grated Parmesan
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 cup dried breadcrumbs
1. Preheat the oven to 350°F.
2. Melt the butter in a medium skillet over medium heat. Add the leeks and sauté for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
3. In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Mix well.
4. Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
5. Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
6. Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
7. Serve warm or at room temperature.
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