www.siloamsprings.locallygrown.net

May is National Strawberry Month, National Egg Month, and National Asparagus Month. We are so pleased that we have farmers who sell all of these products! Here are some recipes for both of these products:

Strawberry Spinach Salad with Candied Pecans

Serves: serves 4 to 6

Ingredients:

2 tbsp butter
1 cup pecan halves
2 tbsp brown sugar
6 oz baby spinach leaves
1½ cups sliced strawberries, stems removed
¼ cup crumbled goat cheese (or feta cheese if desired)
balsamic vinaigrette

Instructions:

p. Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.

In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don’t pour dressing on salad until ready to serve. Enjoy!

(http://www.iwashyoudry.com/2014/05/05/strawberry-spinach-salad-candied-pecans/)

You can purchase spinach at market from Xiong Farm, Vang’s Fresh Market, and Rainbow’s Produce.

You can purchase strawberries at market from Rainbow’s Produce and Xiong Farm.

You can purchase Feta or Chevre from White River Creamery via the online market and pick it up at the Saturday market.

SCOTCH EGGS

6 hard cooked eggs cooled and peeled
1 lb pork breakfast sausage
2 cups breadcrumbs (more if needed)
1/2 cup flour or cornstarch
3 eggs beaten

Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C).

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel, and dry.

Flatten the sausage and make a patty to surround each egg. Very lightly flour the egg. Flatten a sausage patty and wrap an egg, sealing it around the egg. Coat with beaten egg. Roll in bread crumbs, slightly pressing crumbs onto sausage to cover evenly.

Deep fry until golden brown, or pan fry while making sure each side is well cooked.

Eat out of hand or serve with a mustard sauce.

(You may either cook the eggs until hard cooked or slightly runny yolks. Totally up to you!)

**Courtesy of Deborah Rowden

You can purchase eggs from:

Opossum Hollow Produce: Online or at Tuesday/Saturday markets.

R Family Farm – Online or Saturday market day.

J.D. Hudson Farm – Tuesday market day

Roasted Garlic Asparagus

INGREDIENTS

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

PREPARATION

Preheat oven to 400°F.

Line a large jelly-roll pan with parchment paper. Set aside.

In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

Transfer to a platter and serve hot.

(http://www.epicurious.com/recipes/food/views/roasted-garlic-asparagus-364212)

You can purchase asparagus at market from Xiong Farms.

You can purchase garlic at market from Xiong farms and Vang’s Fresh Market.