Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Williamsburg Art Month Continues at the Williamsburg Farmers Market

Saturday, September 24

8:00 a.m. – 12 noon

Tidewater Oyster Gardener Association will bring an exhibit, Williamsburg Art Month continues at the Market, Riverwalk Restaurant will be at the Chefs Tent at 9:30 and 10:30 a.m., and Me & Jo will perform 9:00 a.m. – 11:00 a.m.. An array of seasonal products from local farmers, bakers, watermen and growers will be for sale along with beverages at the Williamsburg Farmers Market.

 
 

Vegetable & Buckwheat Pasta Salad Recipe

Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on May 7, 2011.

INGREDIENTS:

VEGETABLE SALAD:

1/2 Lb Oyster Mushrooms

1 Bunch (approx. 12 stalks) Asparagus

1 Cup Roasted Virginia Peanuts

1/2 White Onion, julienned

1/2 Cup Rice Wine Vinegar

2 Tbsp Local Honey

1 Tbsp Red Pepper Flakes

1 Tbsp Soy Sauce

 

PASTA:

1 Lb Buckwheat Noodles

1 Bunch Green Onions, trimmed and cut on the bias

1 Cup Crumbled Feta Cheese

 

DIRECTIONS:

VEGETABLE SALAD:

Clean oyster mushrooms and lightly chop.

Clean 1/2 inch off asparagus stalks, then cut in half.

Blanch mushrooms and asparagus in boiling water for 6 minutes.  Place in an ice bath and set aside.

To julienned onion, add vinegar, honey, pepper flakes and soy sauce.

Combine and toss all ingredients.

 

PASTA:

Cook buckwheat noodles al dente in lightly salted and oiled water.  Drain and chill.

Lightly toss noodles with green onions and feta cheese.

Plate 3-4 ounces pasta mixture.  Top with 3 ounces marinated vegetables and serve

 
 
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