The Flat Rock Tailgate Market
Thursday, April 29th
3 - 6 pm
Tomatoes in April?!? Yes!! Get your local, organic, vine ripened tomatoes along with cucumbers, arugula, asparagus, the first harvest of spring lettuce, spinach, wheat berries and if the rains were good to us. . .morel mushrooms.
Baked Goods: Brick oven breads, savory tartlets, organic cookies & scones. Fresh local strawberry pies and middle eastern pastries too.
Meats & Seafood: Angus beef, thick cut pork shops (& every other cut available too) pasture raised heritage chicken, free-range eggs, lamb, shrimp, scallops, whole fish & fillets.
Market Favorites: Gourmet mustard, pickled peppers, jams & jellies, handmade cheeses & dried mushrooms.
Plants: Antique roses, native plants, annuals & perennials ready for spring planting. Curly willow & pussy willows for indoor decorating.
Gayann is back and will delight you with her prepared entrees like, Chicken Gruyere Gratin, Spaghetti sauce with sausage & meatballs, Red Pepper Parmesan Soup just to name a few!
Lasagna with Asparagus, Leeks, and Morels2 Tbs Butter (1/4 stick) divided
2 Med Leeks (white/pale green only) thinly sliced
1 Lb Asparagus, trimmed, cut into 1” pieces
4 Oz Fresh Morel Mushrooms and/or Shiitakes coarsely chopped
2 tsp Fresh Thyme, chopped 1 Bay Leaf
3 ½ C Stock 1 ½ C Heavy Cream
2 Tbs All Purpose Flour ¾ tsp Grated Nutmeg
1 - 9 oz package No-Cook Lasagna Noodles
1 ¼ C Grated Parmesan Cheese
Melt 1 Tbs Butter in heavy large skillet over medium heat. Add leeks: cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining tablespoon butter in same skillet. Add asparagus, mushrooms and thyme. Sprinkle with salt & pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks & toss. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens slightly, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt & pepper. (Vegetables & sauce can be made 2 hours ahead. Let stand at room temperature.)
Preheat oven to 375 degrees. Coat 5 quart casserole with vegetable oil spray. Spoon 1 cup sauce into casserole. Place 4 noodles atop sauce (allow space for expansion). Scatter ½ vegetable mixture over, spreading in even layer, drizzle 1/3 of remaining sauce over. Sprinkle 1/3 grated cheese. Repeat layering (reserving the last 1/3 of the grated cheese for later) and finish with remaining sauce over lasagna.
Cover tightly with foil. Bake until noodles are tender, about 40 minutes. Uncover and top with reserved cheese. Bake until sauce is bubbling and cheese begins to brown, about 15 – 20 minutes. Let stand at room temperature 10 minutes before serving.
Ingredient tip: If fresh morel mushrooms are unavailable, pour 2 cups boiling water over 1 oz dried morel mushrooms and let stand until the mushrooms are soft, about 30 minutes. Drain mushrooms reserving liquid and squeeze dry before chopping. Use reserved liquid as part of the stock, it has a lot of flavor.
Mark your calendar for Saturday, May 1st for Three Arrows Farm & Cattle Company's grand opening of their farm store. Festivities start at 9 a.m. with blue grass music from 11-2, free samples, produce vendors & more. Follow the signs on Little River Road. For more information, stop by their booth at the market.
Support Your Local Farmer
Remember, Fresh is Best
SEE YOU AT THE MARKET
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