Lincoln City (OR) Farmers Market: July 2012

Saturday, July 7, 2012

Hey All!!

Hope everyone had a wonderful 4th, enjoyed the time with friends and family, I know we all did! July is an awesome month at the Market, everything is in full swing, vegetables are starting to come to fruition, and we will be seeing more sunshine and gorgeous weather!

Here's whats going on in the Market:

We want to give a shout-out to Walker Farms of Siletz. Congratulations on moving on to the next round in the Mission Small Business $250,000 grand competition! We are behind you and hoping you get it!

Also, this Sunday 7/8/2012 Walker Farms is running a sale on their leg of lamb and chicken backs, stop by and see their wonderful deal!

We have a few new rules posted on the website: www.lincolncityfarmersmarket.org. If you have any questions about any new rules/regulations we have posted, feel free to stop by the Market Information Booth on Sunday and we can have a discussion about it.

Our Farmers are starting to rejoin us now that produce is in full swing, we are seeing a new farmer almost every week! Stop by and see whats growing!

We will be adding a new section to the blog, featuring you, our customers. We as vendors hear stories from our visitors and customers on a weekly basis, that are just begging to be shared with the world. So we will be adding a, What You Hear At The Market, section sometime this coming week!

Hope to see all of you this Sunday!!!!

Enjoy the weather!

Recipes!

Leg of Lamb with Raspberry Sauce

Ingredients

1 1/2 cups vegetable broth
2 cups frozen/fresh raspberries (Can be purchased from several market vendors!)
1/4 cup raspberry jam
2 tablespoons red wine vinegar
1 (3 pound) boneless leg of lamb (on sale at Walker Farm's this week! 7/8/12)
1/2 teaspoon dried/fresh rosemary

Directions

In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

Pair With:

Spiced Brown Rice/Quinoa (from Carmel Knoll Foods)

Mixed Vegetables/Salad Greens (any Farm)

Bread (from Volta/Rockfish/J's)

Sweet Side:

Try Sweet Treat Powder in Coffee/Cocoa (From Great Life By Lucinda)

or Spiced Drink Mixes (From Carmel Knoll Foods)

Fresh Berries (From any of our berry vendors!)

Lincoln City (OR) Farmers Market

Saturday, July 7, 2012

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Leg of Lamb with Raspberry Sauce

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