Magazine article Sunset

The $5-a-Wad Farmers' Market Challenge: Can You Realty Feed 6 People -- Using Fresh, Local Ingredients -- for about $30? Sure, as Long as One of Them Brings the Wine

Magazine article Sunset

The $5-a-Wad Farmers' Market Challenge: Can You Realty Feed 6 People -- Using Fresh, Local Ingredients -- for about $30? Sure, as Long as One of Them Brings the Wine

Article excerpt

Shopping list

We priced ingredients for the menu from our local farmers' markets and a few perishables (cream and yogurt) from a nearby supermarket. We didn't factor in staples: salt, pepper, mustard, sugars, oil, bread crumbs, chicken broth, a few nuts, and a little white wine.

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1 onion                   $0.33
1 red onion               $0.50
3 Green onion             $0.50
1(1/4) lbs. carrots       $1.75
2 qts. baby greens           $2
3/4 lb potatoes           $1.13
1/2 lb Pa pods            $2.50
3 lemons                  $0.75
3 pts Strawberries           $8
3 Garlic cloves           $0.21
3(1/4) Cups parsley          $2
2(1/2) tsp. thyme            $1
1 Grass-fed ground beef   $4.99
1 egg                     $0.25
8 oz. pappardelle         $1.99
1 cup Cream                  $2
1 cup Greek yogurt           $1
TOTAL                    $30.90

Velvety carrot soup with carrot top pesto
SERVES 6 | 45 MINUTES
Get the most out of great fresh carrots by making
pesto out of their tops.

3 (1/2) tbsp. extra-virgin olive oil, divided
1 onion, chopped
3/4 tsp. kosher salt, divided
1 (1/4) lbs. carrots with tops on
4 cups reduced-sodium chicken broth
1 garlic clove
1 tbsp. chopped toasted walnuts

1. Heat 1 tbsp. oil in a medium pot over medium heat. Add onion
and 1/2 tsp. salt and cook until softened, stirring occasionally,
about 8 minutes.2. Remove carrot tops from carrots, chop roughly,
and set aside. Roughly chop carrots and add to pot.
Stir in broth and bring to a boil. Reduce to a simmer,
cover (leave lid slightly ajar), and cook until carrots
are very tender, about 20 minutes.3. Meanwhile, mince
garlic in a food processor, scraping down sides of bowl
as needed. Add 1 cup carrot tops, the walnuts, remaining 2
(1/2) tbsp. oil, and remaining 1/4 tsp. salt and
whirl until blended.

4. Puree carrot-broth mixture in a blender, working in batches,
until very smooth, about 1 minute per batch.
Ladle into bowls and swirl in carrot top pesto.
PER 3/4-CUP SERVING 3 36 CAL, 61% (83 CAL.)
FROM FAT; 3.S G PROTEIN; 9.2 G FAT (l.3 G SAT.);
12 G CARBO (3.1 G FIBER); 623 MG SODIUM; O MG CHOL.
Triple green salad
SERVES 6 | 20 MINUTES
Baby greens, green onions, and loads of parsley
(it's even in the dressing) give this salad lots of fresh spring flavor.

1 cup very roughly chopped flat-leaf parsley leave
 plus 1 cup whole leaves
1/2 tsp. finely chopped fresh thyme leaves
1/2 tsp. lemon zest
2 tbsp. lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp. each kosher salt and pepper
3 green onions, thinly cut on the diagonal
2 qts. mixed baby greens (about 4 oz.)

1. Whirl chopped parsley, thyme, lemon zest and juice, oil,
salt, and pepper in a blender with 1 tbsp. water until very
smooth, 1 to 2 minutes.

2. Toss parsley leaves, onions, and greens in a large
bowl with just enough dressing to coat; reserve any
remaining dressing for another use.

PER 1(1/3)-CUP SERVING 110 CAL, 78% (86 CAL.) FROM FAT;
2 G PROTEIN; 9.5 G FAT (l.4 G SAT.); 4.7 G CARBO
(2.1 G FIBER); 180 MG SODIUM; O MG CHOL.

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Roasted vegetable and mini meatball pappardelle
SERVES 6 | 1 HOUR
Although it's pricier than ordinary ground beef,
grass-fed (which is what you usually find at farmers'
markets) goes a long way when rolled into mini meatballs. … 
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