By Chef Lippe
Our first week of farmers markets has been a smashing big hit! Our move to Florida took a lot longer than planned…. moving an entire warehouse plus two dogs and your own house was not easy. We only lost a few wine glasses however, so I call it a successful move. Still unpacking boxes and still trying to find where the new home is for a lot of things that I know I unpacked but do not remember where I put it on the warehouse shelf.
We are still working on our schedule for the farmers markets but have the following schedule so far:
Monday evening: Audubon Park Community Market
Tuesday is cooking day so we are off
Wednesday: Cocoa Village Farmers Market
Thursday: Cape Canaveral Farmers Market
Friday: Farmers Market in Satellite Beach
Saturday: Farmer’s Market Oceanside Vero Beach
Sunday: Stuart Green Market
So if you are in the area please stop buy say HI and check out some of our fresh made items that are not available on our website. Our stand is called Fratello Sole which means bother sun which seems to be a destiny that we had not even seen a few years ago. When we first started our online store we were living in Washington DC. We named our company Sunshine Corporation (first step of our destiny). Then my parents retired and moved to Florida (step two) and to keep the family together we moved to Florida also. So what better name for a Farmers Market stand than Fratello Sole! This week I made a garden fresh asparagus salad with some of our Fregola sarda pasta, tomatoes and asparagus that I got from my neighbor stand and 30 minutes in the kitchen start to finish. This was such a big hit we sold out of both the fresh salad and the pasta. Hope you enjoy it as well.
Fregola sarda salad with garden fresh tomatoes and aspargus
4 oz. fregola sarda
8 spears asparagus, woody ends discarded and chopped into 1 inch segments
1 large heirloom tomato (approx. size of a beef tomato, substitute two plum tomatoes)
Half scallion or shallot, finely chopped
2 tablespoons goats’ curd (or mozzarella)
2 tablespoons chopped flat leaf parsley
Dressing: 1 tablespoon balsamic vinegar and 3 tablespoons extra virgin olive oil
salt and pepper
Cook the fregola for 10-12 minutes in boiling water until al dente. For the last two minutes add the asparagus, they will cook in this time. Drain water to arrest the cooking process, put to the side.
Remove the tomato core and seeds and dice. Mix with the shallots, fregola, asparagus and parsley and dress. Season to taste.
Add the cheese, I pulled small chunks off with my fingers and dropped them onto the salad.