by Connie Weathers
Have you been hankering for tasty and fresh food that is simple to prepare? Do you like to chat with the folks who grow or make what you buy? Is a family-friendly outing on your weekend activity list? Norcross Community Market has you covered.
The third season of this fun farmers market kicks off on June 2 at Webb Park in downtown Norcross and runs every summer Saturday through August 25 from 9 am to 1 pm.
Not your average farmers market, Norcross Community Market offers live music, weekly themed activities and food demonstrations featuring ingredients from the market. Local chefs, talented home cooks, food bloggers and Nourish (a program of Georgia Farmers Market Association) volunteers host demos of simple recipes, so you can spend more time enjoying your summer and less time in the kitchen.
The Norcross Community Market also doubles the purchasing power of healthy food for pre-qualified families and seniors receiving food assistance through Supplemental Nutrition Assistance Program (SNAP) and Senior Farmers Market Nutrition Program (SFMNP). Norcross Community Market is one of two markets in Gwinnett participating in SNAP and one of only four markets in the ten-county metro area serving SFMNP recipients. Doubling of purchases is made possible through a partnership of the market with Wholesome Wave Georgia Fresh for Less Program.
Join us starting June 2 at the Norcross Community Market and find locally grown ingredients to make the following recipe courtesy of Young Sun Huh and the Cooking Channel.
BACK TO YOUR ROOTS BEET AND CARROT SLAW
Yield 6 – 8 servings (about 6 cups)
This is a gorgeous and refreshing slaw that combines two root vegetables that may be in season at your local farmers market. A box grater or food processor shredding attachment are good, time-saving alternatives but you can also cut the beets and carrots by hand.
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 small red onion, finely diced (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 1 teaspoon cumin seeds • 1 teaspoon honey
• 1/2 teaspoon sweet paprika
• Pinch cayenne
• 1/4 cup olive oil
• 2 large carrots, julienned
• 1 large beet, julienned
• 1/2 cup fresh cilantro leaves, roughly chopped
Put the lemon juice, vinegar, garlic, onions, salt and pepper to taste in a large bowl. Set aside for five minutes. In a small skillet, toast the cumin seeds over medium heat until fragrant, about three minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in the olive oil in a thin stream. Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.
Recipe photo courtesy: The Cooking Channel