logo8 
Kennedy Plaza Farmer's Market 
WEDNESDAYS
10:00 am - 4:00 pm
SATURDAY MAY 4, 2013 
9:00 am - 2:00 pm
Belmont Park *
May 11, 2013 is opening Da 
SATURDAYS
11:00 am- 4:00 pm
Kings Park Farmer's Market 
SUNDAYS 
9:00 am - 2:00 pm

 

Markets & Times of Operation

 

 

Long Beach at Kennedy Plaza:

Wednesday & Saturday

1 West Chester St.,

 Long Beach NY

May 2013 through November 2013

Wednesdays Hours: 10:00 A.M- 4:00 P.M.

Saturday Hours: 9 AM - 2 PM

 

 

 ...

 

Kings Park:

Sunday

Municipal Lot. 25A and Main St.

Across from the Fire Dept.

May - November 2013

Hours 9 am -2 pm

 

 ...
 
Elmont:
Saturdays

Belmont Park

Hours 11:00 am -4:00 pm

May  11- July 

Saturday and Sundays September - October  2013

 

 

 

 

 

 

Ellen Martin

Licensed Acupuncturist

Post Sandy location

2881 Davison Street

Oceanside , NY

www.ellensan.com

646 -942-8164

 

 

 



 

 


May 22, 2013
 
Hello Farmy Friends,
 

I hope everyone had a wonderful and relaxing holiday weekend.  I'm sure you are all totally over burgers and barbecue and are looking for something light and fresh.  So this Wednesday at market I am going to be preparing Vietnamese salad rolls with peanut sauce using the 3 Nuts peanut butter.  If you haven't tried their nut butters, you really should.  They are amazing.  Salad rolls are also amazing, and can be filled with a variety of veggies you can find now at the farmers market.  Add some cooked shrimp, shredded chicken, or tofu, and you have a whole meal.

Since I was away for the weekend and haven't thought too much about any clever tips and wise words for you, I am going to take a minute to talk about improvising in a recipe.  I'm talking about taking a recipe and doing a little changing up, a little using what you have in the pantry, a little this for that, a little this instead, a little leave that out altogether.  Don't be afraid people!  I have to say some of my finest dishes have come from taking a risk, or simply making a mistake while cooking.  Now let me be clear that I am talking about cooking and not baking, because baking is somewhat of a science experiment, and the chemical proportions need to be just right most of the time.  But when you're cooking, take a chance: use chard instead of spinach, use swiss for cheddar, throw in a leek instead of an onion, leave out the hot sauce if you don't like it!  This is an especially helpful principle to live by when you shop at the farmers market.  Since it is sometimes hard to know what you will find before you arrive, being adventurous enough to make substitutions in your dishes will allow you to more easily utilize ingredients you find at market.  So go ahead, throw caution to the wind this week.  You might just come up with a new favorite!

 

Vietnamese Salad Rolls with Peanut Dipping Sauce

Author: Jennifer Hill

Prep time: 30 mins    Total time: 30 mins

Serves: 4-5

 

Ingredients

1 tbsp salt

4 cups boiling water

4 ounces dry vermicelli noodles (if they are in tied bundles, use 3)

1 tbsp fish sauce

1 tbsp lime juice

1 carrot, peeled and shredded*

1/2 cucumber, shredded*

1 cup bean sprouts

1/4 cup packed cilantro and/or shredded mint leaves*

20 small rice paper circles or 10 large

1/2 cup natural peanut butter*

3 tbsp soy sauce

Juice of 1 lime

1/2 tsp hot asian chili sauce

1 tsp granulated sugar

1 clove garlic, minced

1 tsp finely grated fresh ginger

hot water, as needed

 

Instructions

1. To make the salad rolls: Pour boiling water into a deep baking dish and stir in salt to dissolve. Add vermicelli noodles and soak 2 minutes, until soft. Remove noodles from water (leaving the water in the dish), and transfer to a bowl. Sprinkle fish sauce and lime juice over top, and stir.

 

2. Soak a clean dishtowel in warm water, then ring it out and lay on work surface. Take one rice wrapper and dip it in the reserved hot water for about 15 seconds, just until softened. Lay it on the damp towel, and top the bottom third with some noodles, carrot, cucumber and bean sprouts.

 

3. Fold the bottom of the wrapper up over the filling, tuck in the sides, and roll the whole thing up. Transfer to a plate and cover with damp paper towels. Repeat with remaining rice wrappers.

 

4. To make peanut sauce: Microwave peanut butter for 30 seconds to loosen. Stir in remaining ingredients and add hot water as needed to reach desired consistency.

 

Recipe by Foodess.com at http://www.foodess.com/2012/06/vietnamese-salad-rolls-with-peanut-dipping-sauce/

*Available NOW at the farmers market

 

Article written by Dana M. Youkilis, MS, RD.  Dana is a nutritionist, registered dietitian, mom, and resident of Long Beach.  She will be cooking at the market every Wednesday from 11-1 PM.  Dana loves working with families and is available for private nutrition counseling, group presentations, farmers market tours, and cooking classes.  Come say hi at the market or contact her at dyoukilis4@gmail.com. Also be sure to check out her blog at www.brilliantbites.wordpress.com .

 

 

 

 

Sea GAL Bakery

The art of the tart has been the cornerstone of European bakeries since the 13th century. Sea Gal Bakery is preserving this obsession at Kennedy Plaza Farmers Market. Some sweet and some savory, girlfriend and family size, no one can resist Sea GAL's tarts. Buttery shortbread or savory crust heaping with a delectable filling these treats are sure to surprise and satisfy.

 

Sweet Tarts:

Blueberry Bliss (cooked and fresh blueberries)

Midnight Magic (chocolate lovers delight)

Lemon Berry (lemon butter crust topped with blackberry jam)

Coco - nana (buttery crust topped with coconut and banana)

PB & J (Sea GAL's spin on the popular comfort sandwich - peanut butter and jelly)

 

Savory Tarts (aka quiche):

Green and White (zucchini and green onion)

Spring Tart (asparagus, leek, and gruyere cheese)

Quiffins (spinach, mushroom, onion, mozzarella)

 

 

 

 

We are thinking of doing a little light stretching and Yoga with Nick Meola on Wednesday Mornings at the Market.  

Let me know if you are interested.  Class will be of the Integral Style, and on donation basis.  Thank you NICK!

 

Art in the Plaza should be back with us this coming Saturday!  

 

 

Our Friend Shiran in town is opening a new meditation/healing studio, you can contact her at:

 

 

                             

  

OK so the Ravioli Guys Now Have MEAT Ravioli

and Sausage and Pepper too!

(gotta say it sorta weirded me out eating a ravioli that tasted just like the sausage and peppers my Dad used to make)

But you will soon get over it!    

 

  

    

 

 

  

Lots more to come folks so please stay tuned!!!

Find Us Online!

www.ligreenmarket.org

On Twitter @ligreenmarket - interact with us and ask questions!

On Facebook Ligreenmarket.org page has all the info you need to stay in the loop

 

  

 

 

 

Thank you for your support !
...
Now, grab your hat, your cash, credit, debit or EBT card and some reusable bags, and head on down to the market !
See you at the market!
...
Thank you, 
Bernadette