by Market Staff | Jul 9, 2016 | Recipes
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way. Prep time: 15 minutes...
by Market Staff | Jul 9, 2016 | Recipes
Ingredients: 1 cup carrot fronds, large stems removed 2 cloves garlic, rough chopped 4 tablespoons Parmesan, grated 3 tablespoons almonds, toasted 1 tablespoon honey (or less, to taste) 1 tablespoon red wine vinegar (or less, to taste) 1 1/2 teaspoons kosher salt, or...
by Market Staff | Jul 9, 2016 | News
By Pat Mertz Esswein, From Kiplinger’s Personal Finance, August 2016 Population: 285,342 Cost of living: N/A (national median: 100) Median home price: $121,000 (national median: $185,000) Healthy highlight: City Center Park, including the Great Lawn, a natural...
by Market Staff | Jul 13, 2016 | News
Posted: Tuesday, July 5, 2016 11:55 pm Greensboro N&R – Stop by the Greensboro Farmers’ Curb Market, 501 Yanceyville St. in Greensboro, on Saturday for a taste of homemade pesto. From 9 to 11 a.m., chefs Mary Lacklen and John Jones will prepare fresh pesto...
by Market Staff | Jul 9, 2016 | News
The Greensboro Farmers Curb Market will host a sampling of Zoodles (noodles made from spiral cut zucchini) topped with mint chimichurri on Wednesday, July 13th from 9 am to noon. Guest chefs Sherri Vettel and Caitlin Romm from Partners 4 Community Care will...