Posts by hlfmmarkets
Herbs, Spice, Everything Nice Recipes from the 8/20/16 Market Demonstration
Lavender Shortbread 1 lb butter 1 cup sugar 4 1/2 cup flour 1 tbsp. dried lavender flowers Cream butter and sugar. Add lavender flowers and flour. Press dough into ungreased 10″x15″ pan. Prick dough with fork. Bake @ 325 degrees for approximately 40 minutes. Cut into squares while warm but leave in pan until cool.…
Read MoreTomato Festival Recipes!!
On Saturday, August 5, 14 of our vendors will pair with 14 local star chefs. These chefs will create unique recipes for our Market attendees to sample.
Read MoreIron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak with Warm Sweet Corn and Tomato Salad
Executive Chef/Owner Lion Gardner, Blue Moon Iron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak, w/ warm sweet corn and tomato salad Ingredients: 2 (6 ounce) portions flank steak 1 Cup Chimichurri ½ cup parsley, chopped ½ cup cilantro, chopped ¼ cup chives or shallots, minced 1 tablespoon garlic, minced 2 teaspoons coriander seeds, toasted…
Read MoreChef Jordan Miller’s Oyster Stew
Yield:4 main-course servings Ingredients 4 tablespoons (1/2 stick) butter 2-3 russet potatoes, peeled and diced 1 cup chopped onions 1/2 cup chopped celery 2 cups milk (or half and half for a richer stew) 1 cup reduced sherry wine 2 dozen oysters, shucked, drained and reserve liquid Salt and cayenne Fresh black pepper 1…
Read MoreGreat Success at 2016 Hoedown Fundraiser
Our 2016 Hoedown Fundraiser was held on Saturday, May 7, and boy did we have a good time! Thank you to everyone who came, donated, bid, volunteered, danced, and ate, all to benefit our 2016 Market season!
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