This page contains news, event information, and other items added by the market managers.
Spring has arrived!
Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net
Only 5 weeks until the physical market opens up! April 19th is the official Opening Day for the 2014 season. The online market will still be available and we hope to add our additional produce vendors online. Orders will continue to be accepted from Sunday -Wednesday each week and pick up will be at the market in the park each Saturday. Meal planning couldn’t be easier with the online market. Plus, you can browse the additional selections before or after you pick up your order.
Here is another recipe to try using spring onions and eggs. Enjoy!
10 thin spring onions
4 large eggs, lightly beaten $
1 cup milk $
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper $
2 tablespoons butter
5 ounces Gruyere cheese, cubed
1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
Andrea Reusing, Southern Living