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Recipe of the Week: Outdoor markets return


It’s almost transition time for some local farm markets as they switch from winter hours and products to the fresh springtime harvest, locations and times.

Among those is the always popular Wrightstown Farmers Market, which will hold its last indoor market on April 27 and follow up with its first spring market on May 4. The indoor markets are held at Chandler Hall in Newtown, while the warm-weather markets are held at the Middletown Grange Fairgrounds in Wrightstown.

Much of the winter markets are filled with baked goods, honey and other local products, along with produce that has been kept in storage such as apples, sweet potatoes and turnips. But the growing season has begun in Bucks County and spring crops are popping up. Sam Marlow of Roots to River Farm in Solebury was selling field-harvested greens at last Saturday’s Wrightstown market, as well as doing a brisk business in vegetable and herb plants.

While you can find Roots to River at some local markets, their focus is on their Community Sponsored Agriculture, providing harvest boxes of produce throughout the growing season. See their website,, for more information.

Meanwhile, the Doylestown Farmers Market opens its spring season this Saturday, April 20, outdoors on Hamilton Street in Doylestown Borough. Open every Saturday through Nov. 16, it is also a very popular market for those looking for fresh produce, baked goods and other products.

Looking ahead, locally grown herbs, peas and field greens will soon by joined by the favorite crop of local strawberries. Amy Manoff, who owns Manoff Market Gardens and Cidery and was selling cider at Saturday’s market, said they expect the first berries of the season by mid-May. The season usually reaches its height around Memorial Day, making strawberry shortcake a holiday favorite.

If you are a fan of greens currently available, they are fresh, flavorful and nutritious this time of year. You can add them to soups, salads and pasta dishes like this one from

Lingini with Arugula, Parmesan and Garlic

12 ounces linguine or other dried pasta

3 tablespoons olive oil or butter

7 cloves garlic, peeled and thinly sliced

2 very large handfuls (about 5 ounces) baby arugula

½ cup freshly shredded or shaved Parmesan, plus extra for topping

(Optional: 1/3 cup toasted pine nuts) 1. Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.

2. While pasta is cooking, heat olive oil (or melt the butter) in a sauté pan over medium-high heat. Add the sliced garlic and cook for 2 to 3 minutes, or until it begins to turn just slightly golden. Remove from heat. (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)

3. Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula and Parmesan cheese. Toss until combined.

4. Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

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