Farmers Market Schedule
- Tuesdays at Truckee River Regional Park, 8am-1pm
- Tuesdays at Kings Beach SRA, 9am -1pm
- Thursdays at Tahoe City's Commons Beach, 8am-1pm
Recipes for the Slow Food kitchen
Salmon-Fennel Potpie
Courtesy of 'Fine Living - Pairings with Andrea'.
Yield: 4 servings
Ingredients:
1 1/2 cups low-sodium chicken broth
1 1/2 cups fresh fennel
1 Tbs. fennel fronds, chopped, with a few fennel stalks reserved
8.5 oz. puff pastry, thawed
1 Tbs. olive oil or vegetable oil
3 Tbs. unsalted butter, divided
1 small shallot, minced
1/4-cup dry white wine
1 cup mushrooms, sliced
2 tsp. finely chopped tarragon or chervil, optional
1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
1 cup milk
1/4-cup cornstarch
kosher salt and freshly ground white pepper
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage
Courtesy of the website 'Eggs on Sunday'.
Ingredients
2 delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)
1 large garlic clove, minced
extra-virgin olive oil
1 15-oz can small white beans (such as navy beans), drained and rinsed
about 4 large handfuls greens - baby spinach, chopped chard, chopped collards, etc. - washed and spun dry
1 tablespoon minced fresh sage leaves
1/2 cup fresh breadcrumbs
1/4 cup grated parmesan cheese
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