Attention Visitor!
Sadly we must say "farewell" to Havelock Farmers' Market! It was decided in late March 2011 that Havelock Farmers' Market will no longer exists! We will miss you terribly, but all is not lost... this website will stand as a way for our customers to get back in contact with us. The market might be gone, but the vendors are still very much alive and still can be found at many Lincoln farmers' markets and surrounding areas. We thank you for the many years of joy, laughter, friendship and support. We'll see you around!
BBQ Sauce with a Kick
1 6-8 oz. jar pepper jelly
1 cup ketchup
1 cup cider vinegar
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. liquid smoke
Cook down about 45 minutes and use as any other BBQ sauce. Sweet with a little zing.
1 cup ketchup
1 cup cider vinegar
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. liquid smoke
Cook down about 45 minutes and use as any other BBQ sauce. Sweet with a little zing.
Green Garlic Pesto
1/2 pound green garlic
1 Tbsp. vegetable oil
1/2 tsp. salt, plus more to taste
1/4 cup pine nuts
1/4 cup virgin olive oil
1/2 cup freshly shredded pecorino cheese or other hard cheese
Trim and discard ends of green garlic. Finely chop, rinse thoroughly and pat or spin dry. In a large frying pan-over medium high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature. In a blender or food processor, pulse nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle olive oil. Pulse in reserved pine nuts and cheese. Taste and add salt as needed. Makes enough to coat 1 pound of cooked linguine. Keeps very well, covered and chilled up to 3 days of frozen up to 2 months.
1 Tbsp. vegetable oil
1/2 tsp. salt, plus more to taste
1/4 cup pine nuts
1/4 cup virgin olive oil
1/2 cup freshly shredded pecorino cheese or other hard cheese
Trim and discard ends of green garlic. Finely chop, rinse thoroughly and pat or spin dry. In a large frying pan-over medium high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature. In a blender or food processor, pulse nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle olive oil. Pulse in reserved pine nuts and cheese. Taste and add salt as needed. Makes enough to coat 1 pound of cooked linguine. Keeps very well, covered and chilled up to 3 days of frozen up to 2 months.
Green Onion Pesto
One big bunch of green onion tops, trim to remove the white bottoms and use the green parts
1/4 cup shelled sunflower seeds
Juice of 1-2 limes
One clove of garlic
1/4-1 cup of vegetable oil, more for sauce like, less for thick garnish type
Chop the green onion tops ruffly and toss into the blender along with the sunflower seeds, garlic and lime juice. Turn on the blender and drizzle in the oil until the desired consistency is reached. Season with salt.
Use with sour cream for the veggie dip. Toss with hot pasta, keep it thick and use as a spread on sandwiches, toss with streamed potatoes or use to coat boiled white fish fillets.
1/4 cup shelled sunflower seeds
Juice of 1-2 limes
One clove of garlic
1/4-1 cup of vegetable oil, more for sauce like, less for thick garnish type
Chop the green onion tops ruffly and toss into the blender along with the sunflower seeds, garlic and lime juice. Turn on the blender and drizzle in the oil until the desired consistency is reached. Season with salt.
Use with sour cream for the veggie dip. Toss with hot pasta, keep it thick and use as a spread on sandwiches, toss with streamed potatoes or use to coat boiled white fish fillets.
