Lemon Garlic Pasta with Arugula and Zucchini

Ingredients

Garlic & Black Pepper Fettuccine (Gourmet Texas Pasta)
Zucchini (Animal Farm)
Arugula (A.Y. Raam Farms)
Garlic (Bernhardt’s Farm)
Olive Oil (Texas Hill Country Olive Co)
Lemon
Salt
Pepper

Instructions

Cook Pasta.

Slice Zucchini into thin rounds and add to separate pan. Add one clove of finely chopped garlic. Drizzle with olive oil and a pinch of salt and pepper. Sauté until slightly browned.

Add pasta to bowl and top with zucchini and fresh arugula. Add a drizzle of olive oil, fresh squeezed lemon, and salt and pepper to taste.

Spring Pea Shoot Salad
By Market Chef Monique Santua of Gastromonique

Ingredients

1 bag pea shoots, cut into bite sized pieces
3 rainbow carrots, sliced thinly
1 container peas, sliced on the diagonal
1 bunch brassica flowers, removed from stem
1 container pickled beets, cubed
1/4 c Rosemary Olive Oil
1/4 c White Lemon Balsamic Vinegar

Instructions

In a small bowl, whisk together olive oil and vinegar to make the dressing

Toss remaining ingredients with the dressing and enjoy!

To our deeply valued Texas Farmers’ Market community, we want y’all to know that here at TFM the health and well-being of our shoppers, vendors, and staff is paramount. We are taking the Corona Virus issue very seriously, and are working to ensure a safe and vibrant market for our vendors and customers. To this end, we wanted to let you know a few actions we’ll be taking to achieve this goal at our upcoming markets:

1.  We are increasing the amount of hand sanitizer access points for staff and customers.
2. We have implemented an hourly sanitation schedule for TFM staff to execute in our TFM booth and cafe area.
3. Sample the Market booth will no longer be self-serve.
4. We have asked that vendors follow the same steps we have outlined above and not offer self-service samples or condiments at their tents.
5. We implore all of our market shoppers, vendors and staff that if they feel something coming on and they don’t believe that it is just cedar fever, to please stay home.

With these action items in mind, we deeply hope that our local community will continue to support our farmers’ markets. Our markets are year-round, rain or shine and will continue to run every week unless instructed by the local government otherwise. Now, more than ever, we all need to be eating fresh, seasonal, local food to keep ourselves as healthy as possible. In addition, our markets are a vital part of the livelihoods of our farmers, ranchers, artisans and musicians and they need our markets to stay robust and stong now more than ever.

We also know that our fellow Austinites are hurting due to the cancellation of SXSW and many other events. If you are able, we ask that you check out these local resources to help our fellow central Texans during this difficult time: www.austincf.org/Stand-with-Austin,
www.ilostmygig.com, www.supportaustin.org, and www.gofundme.com/f/bandingtogether2020

Thank you for being a member of the Texas Farmers’ Market community and we hope to see you (with washed hands) at the markets!

Balsamic-glazed Brussels Sprouts
By Market Chef Maggie Perkins
Yields 4 side servings

Ingredients
2T neutral-flavored cooking fat, divided
1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for a vegan/vegetarian option!)
1 qt baby brussels sprouts, trimmed & halved
Seasoning salt, to taste
4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar (or vinegar of choice)

Instructions

Heat cooking fat to a shimmer over medium high heat in a wok, or similar large frying pan. Add slices of prosciutto or similar seasoning meat to oil and fry a few minutes stirring frequently , until crisped. Add trimmed brussels sprouts to pan, tossing to coat in oil. Toss occasionally to keep from sticking, and cook until browned and crisp on cut edges, and crisp-tender. Season to taste. Drizzle balsamic vinegar over sprouts, tossing to coat. Cook, stirring frequently, for several minutes, until vinegar coats sprouts with semi-sticky glaze. Serve warm.

Nena Johnson has worked in the good food and farm movement since 2004. As part of the leadership team at Stone Barns Center for Food and Agriculture, she spent nearly a decade working to connect the public with where their food comes from and the people who grow it. In 2008, she founded the Growing Farmers Initiative and the National Young Farmers Conference at Stone Barns – programs focused on training and supporting the next generation of agriculturalists.

In 2013, Nena left the U.S. to pursue an MBA in Advanced Farm Management at the Royal Agricultural University in England. Her studies took her from weeding alongside first-time farmers on Welsh hillsides to sinking her hands into compost piles on the Prince of Wales’ Duchy Home Farm. While there, she worked with the Soil Association on their Future Growers program, wrote for the Sustainable Food Trust on young farmer issues, and developed business training curricula for Bristol Food Producers’ farmer training course. She graduated from the RAU with merit in July 2015 having completed a dissertation on the business case for new entrants to small-scale vegetable production in the UK.

Additionally, Nena manages the family farm business (a cow dairy in the Andes of Ecuador) via WhatsApp and frequent visits to the equator. Besides the cows, Hacienda La Chima also boasts a small flock of Dorper sheep, layers and trout. Since returning to the U.S., Nena has continued to follow her passions of working with and for farmers and the organizations that support all aspects of the movement in the region and beyond.