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Well, it seems like Spring is finally here to stay in the Northeast and better late than never, I suppose!  Spring is a season that is full of possibilities and it inspires me to try something new every year.  If you’re like me and are looking for something new to try this year, maybe think about finding a local farm or store that you have never visited before and buy something new!  If you live in the Lehigh Valley, here are some of our favorite places to visit and support local.  [If you live elsewhere, check out your area’s Buy Fresh Buy Local website and type in your zip code to locate farms, stores, and restaurants near you!]

 

  • Godshall Farm – this is a local, family-owned farm that uses organic farming practices to grow vegetables and herbs and also sells delicious prepared foods, pasture-raised meat and egg products and even some items from other local vendors at their roadside stand. We belong to their Local Food Club (and their CSA for the previous 8 years) and pick up fresh produce from their farm every week.

 

  • Pappy’s Orchard – this is a local, 3rd generation family-owned orchard and bakery that uses IPM (Integrated Pest Management) practices to grow fruits and vegetables. We purchase fruits in bulk from this orchard every year during canning season.

 

  • Trauger’s Farm Market – this is a local, multi-generation family-owned farm that uses IPM (Integrated Pest Management) practices to grow fruits and vegetables. They also operate a Farm Market at their farm in Kintnersville that sells all sorts of local items.  We purchase a CSA card (which you use like a credit card at their farm store and gives you discounted pricing on all of their items) and shop at their store year-round, as well as taking advantage of their pick-your-own fruits and vegetables in the growing season. 

 

  • Crazy Acres – this is a local, family-owned farm that sells their extra vegetables and eggs at their roadside stand for very low prices. We stop in about once a week to pick up three dozen eggs and throughout the summer to pick up vegetables.

 

  • Saylor’s & Co – a local, family-owned grocery store that sells a variety of products, including their own homemade baked goods and locally sourced meat products that are antibiotic-free and hormone-free. They even make their own lunch meat, hot dogs, meat sticks, bacon, sausage and other smoked meat products. 

 

  • Frey’s Better Foods – a local, family-owned health food store that sells vitamins, homeopathic medicine, organic groceries and more. We stop in here about once a week throughout the year to pick up local and organic staples that I can’t find in the regular grocery store.  We also preorder certain items in bulk at a discounted rate, such as brown rice, dried beans, oats, wheat flour, dried fruits, and nuts.

 

And, of course, my family also loves to shop at our local farmers’ markets during the growing season.  One of our favorites is Saucon Valley Farmers’ Market at Water Street Park in Hellertown.  The market runs from May through October on Sunday mornings from 9am-1pm.  Water Street Park is located right along the Saucon Rail Trail and includes a bike park, playground, basketball courts, sand volleyball courts, a pavilion and public restrooms.  The kids love to come along on our market days because they know that it will mean some fresh air and playtime and usually a treat from at least one of the market vendors or food trucks!

Opening day at Saucon Valley Farmers’ Market is this Sunday, May 6, and you will find me at my Life From Scratch tent offering a free cooking demonstration and samples of recipes prepared with local ingredients from the market vendors.  I will be at the Saucon Valley Farmers’ Market on the first Sunday of every month (except for August and October).  And I will also be doing cooking demonstrations with free samples at the Macungie Farmers’ Market on the first Thursday of every month, starting on Thursday, June 7.  For more information, you can check out the events listed on my Facebook page each month.

Below is a recipe for a Spring Panzanella Salad that I will be preparing this Sunday at the market.  I hope that you stop by to say hello and try a free sample!

And be sure to share your favorite local farm or store in the comments section.  I love to try new things!

 

AuthorMaria

Spring Salad
Yields6 Servings
 1 loaf crusty bread, such as ciabatta, cut into thick slices
 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 6 cups spring greens, such as wild arugula and baby spinach
 1 ½ cups radishes, cut into bite-sized pieces or thinly sliced
 1 cup spring onions, sliced
 1 cup pitted kalamata olives, cut in half
 ½ cup crumbled feta or goat cheese
Lemon-Caper Vinaigrette
 ¼ cup fresh lemon juice
 1 ½ tsp Dijon mustard
 3 tbsp capers, drained
 ¾ cup extra-virgin olive oil
 salt and pepper, to taste
1

For bread croutons, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.

2

Toss bread cubes in a large bowl with greens, radishes, onions, olives, and cheese.

3

For vinaigrette, whisk lemon juice, mustard and capers together in a small bowl. While whisking constantly, pour in olive oil. Add salt and pepper, to taste, and whisk again. Pour some of the dressing over the salad and serve the remainder at the table. Enjoy!

Ingredients

 1 loaf crusty bread, such as ciabatta, cut into thick slices
 1 tbsp extra-virgin olive oil
 2 garlic cloves, minced
 6 cups spring greens, such as wild arugula and baby spinach
 1 ½ cups radishes, cut into bite-sized pieces or thinly sliced
 1 cup spring onions, sliced
 1 cup pitted kalamata olives, cut in half
 ½ cup crumbled feta or goat cheese
Lemon-Caper Vinaigrette
 ¼ cup fresh lemon juice
 1 ½ tsp Dijon mustard
 3 tbsp capers, drained
 ¾ cup extra-virgin olive oil
 salt and pepper, to taste

Directions

1

For bread croutons, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.

2

Toss bread cubes in a large bowl with greens, radishes, onions, olives, and cheese.

3

For vinaigrette, whisk lemon juice, mustard and capers together in a small bowl. While whisking constantly, pour in olive oil. Add salt and pepper, to taste, and whisk again. Pour some of the dressing over the salad and serve the remainder at the table. Enjoy!

Spring Panzanella Salad

 

This Post Has 2 Comments
  1. Your blogs have helped me to improve my food habits, gaining health without losing all the FUN in eating!

    See you at the Farmers Market in Hellertown 🙂

    AND, the new website is great – full of good stuff. Well done!

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