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!
Pork Chops with Rhubarb
1 Tbsp. flour
Salt and pepper to taste
2 bone in loin pork chops, 1/2-3/4 in. thick
2 Tbsp. butter
1/2 pound fresh or frozen rhubarb, chopped
1 Tbsp. honey
1/8 tsp. cinnamon
1 1/2 tsp. minced fresh parsley
In large plastic bag, combine flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in the butter until juices run clear. Remove and keep warm. In same pan, add rhubarb, honey and cinnamon; cook until the rhubarb is tender. Serve over the chops. Sprinkle with parsley to garnish. Serves 2.
Salt and pepper to taste
2 bone in loin pork chops, 1/2-3/4 in. thick
2 Tbsp. butter
1/2 pound fresh or frozen rhubarb, chopped
1 Tbsp. honey
1/8 tsp. cinnamon
1 1/2 tsp. minced fresh parsley
In large plastic bag, combine flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in the butter until juices run clear. Remove and keep warm. In same pan, add rhubarb, honey and cinnamon; cook until the rhubarb is tender. Serve over the chops. Sprinkle with parsley to garnish. Serves 2.
Spinach Strata
8 slices of stale bread
4 oz. shredded mozzarella cheese
1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
1 Tbsp. butter
2 cups milk
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
Grease 8 inch square pan. Put 4 slices of bread on bottom. Top with half the cheese. Layer the spinach on top and then remaining cheese. Spread remaining bread with the butter and place in dish buttered side up. Beat eggs, milk, salt and pepper together. Pour over bread.
Prick with fork and push bread down to adsorb egg mixture. Cover and chill overnight or at least one hour. Bake at 350 for one hour. Let stand 10 minutes before cutting.
4 oz. shredded mozzarella cheese
1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
1 Tbsp. butter
2 cups milk
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
Grease 8 inch square pan. Put 4 slices of bread on bottom. Top with half the cheese. Layer the spinach on top and then remaining cheese. Spread remaining bread with the butter and place in dish buttered side up. Beat eggs, milk, salt and pepper together. Pour over bread.
Prick with fork and push bread down to adsorb egg mixture. Cover and chill overnight or at least one hour. Bake at 350 for one hour. Let stand 10 minutes before cutting.
Tomato Bacon Quiche
1 frozen deep dish pie crust
6 slices bacon, cooked and crumbled
4 medium green onions, sliced (1/4 cup)
3 medium tomatoes, seeded, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup half and half
2 Tbsp. flour
2 eggs
1/2 cup shredded Swiss cheese
1/2 cup shredded Cheddar cheese
Heat oven to 375. Place frozen pie crust on cookie sheet; let stand 1 minute, then prick with a fork. Bake 9-11 minutes or until golden brown. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust.
In a bowl, stir together half and half, flour and eggs. Stir in cheeses. Pour over ingredients in pie shell. Bake 25-30 minutes or until knife inserted in center comes clean. Let stand 10 minutes before serving. Serves 6.
6 slices bacon, cooked and crumbled
4 medium green onions, sliced (1/4 cup)
3 medium tomatoes, seeded, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup half and half
2 Tbsp. flour
2 eggs
1/2 cup shredded Swiss cheese
1/2 cup shredded Cheddar cheese
Heat oven to 375. Place frozen pie crust on cookie sheet; let stand 1 minute, then prick with a fork. Bake 9-11 minutes or until golden brown. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust.
In a bowl, stir together half and half, flour and eggs. Stir in cheeses. Pour over ingredients in pie shell. Bake 25-30 minutes or until knife inserted in center comes clean. Let stand 10 minutes before serving. Serves 6.
Fresh Penne with Green Garlic
1 pound fresh penne
2 Tbsp. butter
4-5 stalks green garlic, finely sliced
Salt to taste
Black pepper to taste
Parmigiano reggiano, grated to taste
Cook pasta in boiling water until done, drain reserving some of the water. While the pasta is cooking, melt the butter in a saute pan, bring careful not to let it brown, and add green garlic. Saute on medium to medium low until softened but not browned. Turn heat up to medium high. When the butter bubbles, add about 1/4 cup pasta water and whisk until a sauce forms. Add pasta and toss, adding more water if too dry. Season with salt and pepper. Plate and top with grated cheese.
2 Tbsp. butter
4-5 stalks green garlic, finely sliced
Salt to taste
Black pepper to taste
Parmigiano reggiano, grated to taste
Cook pasta in boiling water until done, drain reserving some of the water. While the pasta is cooking, melt the butter in a saute pan, bring careful not to let it brown, and add green garlic. Saute on medium to medium low until softened but not browned. Turn heat up to medium high. When the butter bubbles, add about 1/4 cup pasta water and whisk until a sauce forms. Add pasta and toss, adding more water if too dry. Season with salt and pepper. Plate and top with grated cheese.
Penne with Ricotta and Green Garlic Sauce
1 1/2 cups fresh ricotta
1/2 cup finely minced green garlic
2 Tbsp. minced parsley
Salt and pepper to taste
1 pound penne
2 Tbsp. butter
1/4 cup Parmesan cheese plus some for table
Combine ricotta, green garlic and 1 Tbsp. of the parsley in a large bowl; season with salt and pepper.
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al denta. Drain; reserving 1/2 cup cooking liquid. Whisk enough liquid into the ricotta mixture to make it smooth, creamy sauce. Add pasta and butter to sauce and toss to coat well. Add the 1/2 cup of Parmesan and toss again. Add a little more of the cooking liquid to loosen if needed. Taste and adjust seasonings. Serve topping with remaining parsley and additional Parmesan for passing.
1/2 cup finely minced green garlic
2 Tbsp. minced parsley
Salt and pepper to taste
1 pound penne
2 Tbsp. butter
1/4 cup Parmesan cheese plus some for table
Combine ricotta, green garlic and 1 Tbsp. of the parsley in a large bowl; season with salt and pepper.
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al denta. Drain; reserving 1/2 cup cooking liquid. Whisk enough liquid into the ricotta mixture to make it smooth, creamy sauce. Add pasta and butter to sauce and toss to coat well. Add the 1/2 cup of Parmesan and toss again. Add a little more of the cooking liquid to loosen if needed. Taste and adjust seasonings. Serve topping with remaining parsley and additional Parmesan for passing.
