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!
Green Garlic Soup Au Gratin
8 stalks green garlic
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. butter plus 2 tsp. butter
8 slices old bread
1 1/4 cup chicken or vegetable broth
1/4 tsp. salt 1/4 teas. black pepper
1/2 cup Parmesan cheese, grated
Remove and discard the upper third of the garlic stalks (green leafy ends), thinly slice bulb. Heat olive oil and 1 Tbsp. butter until beginning to foam. Add garlic, saute 1-2 minutes. Reduce heat, cover tightly, and cook 15 to 20 minutes, stirring occasionally. Spread bread using 2 Tbsp. butter, oven toast bread until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of remaining butter. Bake at 450 degrees for 10 minutes until cheese is melted and begins to turn golden. Serves 2.
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. butter plus 2 tsp. butter
8 slices old bread
1 1/4 cup chicken or vegetable broth
1/4 tsp. salt 1/4 teas. black pepper
1/2 cup Parmesan cheese, grated
Remove and discard the upper third of the garlic stalks (green leafy ends), thinly slice bulb. Heat olive oil and 1 Tbsp. butter until beginning to foam. Add garlic, saute 1-2 minutes. Reduce heat, cover tightly, and cook 15 to 20 minutes, stirring occasionally. Spread bread using 2 Tbsp. butter, oven toast bread until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of remaining butter. Bake at 450 degrees for 10 minutes until cheese is melted and begins to turn golden. Serves 2.
Green Onion Salad
2-3 bunches green onions, chopped
2 hard cooked eggs, pealed and chopped
1 cup mayonnaise
1 sleeve of saltine crackers, crushed
Toss together the green onions and eggs until blended. Stir in the mayonnaise. Carefully stir in the crackers until well coated. Stir immediately so the crackers don't get soggy. Serves 6.
2 hard cooked eggs, pealed and chopped
1 cup mayonnaise
1 sleeve of saltine crackers, crushed
Toss together the green onions and eggs until blended. Stir in the mayonnaise. Carefully stir in the crackers until well coated. Stir immediately so the crackers don't get soggy. Serves 6.
