2017 Farmer’s Market Begins!

After a winter that couldn’t decide what it wanted to do, our farmers are ready to get back outdoors at the DRA Round Top Farm starting Friday, May 19th, for another season of the Damariscotta Farmer’s Market.  Markets will take place from 9-noon On Fridays through September.

This season brings back the same cast of characters as all our members are back on board for the 2017 season: Hootenanny Bread, Meadowcroft/Seacolors Yarnery, Shepherds and Such, Pemaquid Oyster, Erskine Farm, Appleton Creamery, Morning Dew Farm, Borealis Breads, Goranson Farm, Mana Medicinals, Oyster Creek Mushrooms, Fuzzy Udder Creamery, Pemaquid Lobster, New Roots Cooperative Farm (Batula’s Farm), Mainely Poultry, Jyang Lee Kitchen, and Chase Farm Bakery.

IMG_7251

We’re looking forward to another season of the Kids Club with nutritionist Lara Cogar a little later in the summer.  She is planning on 6 kid sessions and will be adding 2-4 adult sessions.

DFM has been working with Marilee Harris from FARMS and The Maine Federation of Farmers Markets to get EBT and credit card processing at our markets this year.  Look for an information booth and more info in June.

Spring has sprung!  Join us on Friday, May 19th to kick off another great Farmer’s Market season!

Cast Iron Skillet Frittata

YIELD: 4 servings 35 minutes
INGREDIENTS

8 large eggs
2 tablespoons chopped fresh herbs
3-4 ounces grated/crumbled cheese
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
PREPARATION

Preheat broiler.
Whisk together eggs, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
Gently add the potatoes, bacon, and remaining tablespoon oil into onion mixture, spreading it evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Remove lid. Broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).