Random Thoughts on Opening Day

Yesterday was opening day of the third season of our beloved Farmers Market. The weather was perfect and we walked to the market with good friends...what more could we ask for? As I reflected on the day, I wanted to share some things with you.

Random Thought #1: "Thank You For This Food"
As we walked around the market, I couldn't help but be so happy to be able to spend my money on the best fruits and veggies around...the sweetest and juiciest strawberries, fresh asparagus and crisp lettuce, pastured eggs, local honey and organic herbs. It might seem strange to hear me say I was happy to spend my money, when we are all so careful about how much money we spend these days, but there's no one I would rather give my money to than these hard working people who grow such nutrient rich, delicious food. These are farmers who I have become friends with over the years, people who I want to see succeed in their businesses - not just because they feed me, but because they are doing mankind good by growing crops and raising animals in a healthy way. Thank you!

Random Thought #2: "A Girl and Her Peas"
As much as my face twists when my three year old tells me she wants to eat mac n cheese, PB&J, or chicken fingers, she does like some veggies (peas and corn, if corn counts), but she is not that child who cannot get enough of green beans and broccoli. However, there is something magical about the Farmers Market and the veggies we buy there. She gets to meet the farmers who are growing the lettuce, peas, asparagus. We returned home from our trek yesterday, started to prepare for dinner and as my husband got home, she shouted "we got sugar snap peas at the farmers market"! Then, she demanded she have some with dinner. As this is not a normal request, I quickly said "of course, here they are!" and she ate several in a row nearly without a breath in between each. After dinner had ended, she pranced around the house yelling, "we love sugar snap peas!"

Thank you, Miss Peg, for your sugar snap peas. And, parents and grandparents who are out there reading this...there is hope for the kid who doesn't want to eat his veggies! Take him to the Farmers Market!

Random Thought #3: "Go Home and Make This Now"
I'd like to share with you a recipe for tarragon chicken salad I've been making for years. Luckily, Lime Valley Mill Farm had the tarragon I desperately needed and I added some crisp green lettuce from Blueberry Hill Farm. Yes, there is a bite taken out of the second half of the sandwich. I couldn't help myself and almost finished the delicious sandwich before I took the picture! Please forgive me. Better yet, make the chicken salad yourself and post a thank you in the comment section. (OK, that is a little presumptuous, but if you like tarragon, I think you will enjoy this.)

Lemon-Tarragon Chicken Salad Sandwiches

• 1 1/4 pounds skinless boneless chicken breast halves (about 3)

• 3/4 cup finely chopped celery
• 1/2 cup plus 3 tablespoons mayonnaise
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 12 slices rye bread with seeds
• 2 cups thinly sliced romaine lettuce
• (JEN'S NOTE: I added apple chunks)
  

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. (JEN'S NOTE: You can cook chicken however you want. I put split breasts in the crock pot and left it on high for three hours.)

Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. Can be made 4 hours ahead. Cover; chill. (JEN'S NOTE: This chicken salad is better the next day as the flavors have had time to get to know each other.)

Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

See you next Wednesday!

Jennifer Sanders, HTFMA