I am both a shopper and a vendor each week at the , held every Saturday from 8 a.m. until noon at Wagner Farm. I sell baked goods and sweet treats at the booth each week, most of which are prepared from ingredients I have purchased from the farmer's booth the week before. So you see, one week I may buy loads of blueberries, and the next week I am selling blueberry pies, or ripe peaches get made into yummy cobbler, etc.
This week I was on a mission for both fresh flowers and fresh herbs, and the market had plenty. I bought two beautiful (and enormous!) geraniums from Zeldenrust Farms. I placed them outside the doors at Zingarella so all the customers could enjoy them on their way in and out. Stop by and take a peek. I also was in search of fresh rosemary and the market did not disappoint. I bought two full and fragrant rosemary bushes and will use the fresh herbs to make our signature Bolognese sauce (see recipe below). I was also excited to see the first cherries of the season, ripe strawberries and I can't wait to go back next week.
Zingarella Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 1 large onion, minced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1/2 pound ground pork
- 2 carrots, shredded
- 1 stalk celery, chopped
- 1 (28 ounce) can Italian plum tomatoes
- 6 ounces tomato paste
- 1/2 cup red wine
- 1/2 cup beef stock
- 1/2 teaspoon dried basil
- 1 tsp fresh parsley
- salt and pepper to taste
