Sautéed Broccoli Raab
4-6 servings

4 bunches (12-16 oz each) Broccoli Raab, stems trimmed
¼ cup olive oil
3 garlic cloves, chopped
½ teaspoon dried, crushed red pepper flakes
⅓ cup raisins
salt, to taste
2 Tablespoons pine nuts, toasted

Working in batches, cook the broccoli raab in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli raab to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli raab and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli raab and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli raab is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Sausage and Broccoli Raab
4 servings

1 large bundle broccoli raab, approx. 1 ½ lbs
Salt, to taste
2 Tablespoons extra virgin olive oil
1 lb bulk Italian hot or sweet sausage

Trim ends of the broccoli raab and cut into 3-inch pieces. Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli raab and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli raab and stir to combine.

Broccoli Raab with Garlic & Lemon
4 servings

1 ½ lbs Broccoli Raab, stems trimmed, coarsely chopped
Salt, to taste
½ teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 Tablespoons Extra Virgin Olive Oil
1 lemon, zested and juiced

Bring 1-inch of water to a boil in a deep skillet. Add raab, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain raab. Return pan to heat and sauté garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add raab, coat in garlic oil. Cook raab in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss raab to distribute lemon flavor and transfer broccoli raab to serving dish. 

  Recipes courtesy of FoodNetwork.com

Grow Green Gardens have joined Locavore Market!  Owners Kenneth & Libby Dews of Winterville grow a wide variety of vegetables including okra, tomatoes, peppers, sweet corn, & much much more!  In addition, Libby bakes a delicious assortment of breads and baked goods using local and organic ingredients.  You may learn more about Grow Green Gardens at: http://www.locavore-market.com/grow-green-gardens.html

Come out to Tipsy Teapot today from 12noon-2pm for fresh picked local strawberries!  We'll also have local spinach, broccoli raab, free-range eggs, raw honey & more!  See you there!

We would like to welcome 'R Garden of New Bern to Locavore Market! 

'R Garden grows an astonishing variety of produce including varieties which are often hard to find in Eastern NC farms. 

We will have some of their Broccoli Raab and Spinach at the market on Thursday at ECU from 2-6pm.

We're getting ready to go to market at Young Chef's Academy!  Come check out the fresh LOCAL asparagus, greenhouse tomatoes and free-range eggs!  3-6pm today!!

Since it is our first week and people are still getting a hang of the ordering system, we have extended the order deadline until 5pm today, April 6th. 

The Virtual Farmer's Market will be open this Sunday April 4th!  Please submit your order by 12 noon on Tuesday April 6th.  The order deadline applies to both Thursday and Saturday markets.  For more info on placing your order click here.

This week we will have the following items for online purchase:
          * Pature-raised all-natural Beef
          * Free-range brown eggs
          * Jams/jellies/pickles/etc
          * Fruit Juice/Cider
          * Bread
          * Honey

We were really hoping to have some fresh produce by now, but the cold, wet winter has delayed harvest for most farmers in the area.  Never fear---strawberries, cabbage, and hothouse tomatoes should be ready in the next two weeks! 

We will, however, have a limited amount of fresh, local Asparagus as well as some potted Strawberry Plants for sale at the market.  Its first-come-first-serve for these two items so come and pick up your order early!