March 30, 2012 - Posted by admin - 0 Comments
Come 2 p.m. Monday, April 2nd, Prairieland Market will be on the sunny side of the street. That’s at 305 East Walnut, just around the corner from the current store at 138 South Fourth.
Instead of climbing stairs from gravel, you’ll enter at ground-level from a sidewalk. Instead of through one pane in the door, you’ll see natural light pour from large south and west windows. Inside, the ceiling is high, the walls a dish of fruit and vegetable tones, the feeling as a whole spacious, healthful, and balanced.
Volunteer market supporters wielded the brushes and other tools for this cheering facelift. On Sunday they plan to move all of the food, shelves, and some massive but delicate freezers.
The new space will evolve, a work in progress toward the arrangement best for buyers.
Into the old store will move a stove for baking market food. The space also will serve as a warehouse.
We invite you to come see what Prairieland offers in fresh incarnation, to bring a friend, and to share what you think.
by- Scott Bontz
March 22, 2012 - Posted by admin - 0 Comments
Ingredients
1 bunch of Broccoli
Many options here:
Olive oil, butter or flax seed oil
Lemon zest or juice, balsamic vinegar
Toasted almonds, toasted sesame seeds
Directions:
1. Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.
2. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.
3. Dress to taste with butter, olive oil, flax seed oil, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.
Yield: Serves 2-4
March 14, 2012 - Posted by admin - 0 Comments
Prairieland Market will be moving to it’s new location on 305 E. Walnut at the end of March. There has been a lot of work in preparation for this big step, cleaning, painting, sanding, etc. Thanks to all the volunteers who continue to make Prairieland Market possible!
November 23, 2011 - Posted by admin - 0 Comments
- 1 large head green leaf lettuce
- 1 bunch arugula
- 1 large red bell pepper
- 1/2 lb. mushrooms
- For Dressing-
- 1 tsp. dijon mustard
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. minced garlic
- 1/3 c. olive oil
1. Remove stems and thoroughly wash, rinse and dry lettuce and arugula. Tear into bite-sized pieces and place in salad bowl.
2. Slice peppers into fine julienne, and slice mushrooms. Add to bowl.
3. Put dressing ingredients in jar with tight-fitting lid. Shake well.
4. Pour dressing over salad; toss to coat. Serve immediately.
November 23, 2011 - Posted by admin - 0 Comments
- 2 T olive oil
- 1 medium onion, finely chopped
- ½ tsp curry powder
- ½ tsp salt
- ¼ tsp ground ginger
- zest and juice of 1 lemon, divided
- 2 c diced, peeled red potatoes
- 3 c vegetable broth
- 1 c lite coconut milk
- 2 c asparagus, cut into ½ inch pieces
- freshly ground pepper to taste
Heat oil in large pan over medium heat. Add onion and salt, cook and stir often until golden brown, about 5 minutes. Stir in curry powder, ginger, lemon zest, and potatoes and simmer over low heat, stirring to blend flavors, for about 5 minutes. Stir in broth, milk, and asparagus. Bring to simmer, then partially cover and cook for about 15 minutes until the potatoes are tender. Puree the soup with an immersion blender or food processor. Season with remaining salt and pepper. Makes 4 – 6 servings.
