Welcome to our farmers market!

Open every Thursday, 3-7 pm, May 20 - november 18

At Adams-Ricci Farmers Market  you will find the seasons' best of local vegetables, fruits, pasture raised meats, poultry, eggs, honey, wines, made from scratched baked goods, homemade prepared foods and many hand crafted products.


Our mission is to provide access to fresh local food choices, to support local farmers, to improve health & nutrition education, to serve as a community gathering place and to further the economic development of our community.

 

Click through the tabs and then come visit us at the market
to really get to us in person. We are excited to meet. 

June recipe:

Strawberry Spinach Salad
with Candied Pecans Feta
and Balsamic Vinaigrette 

A delicious and easy strawberry spinach salad with layers
of exciting flavor! It's perfect for a summer lunch with
chicken or serve as dinner side salad.
Servings: 6 servings
Prep: 15 minutes
Ready in: 15 minutes

 

Ingredients
Vinaigrette
1/2 cup balsamic vinegar
1/2 cup olive oil
1 Tbsp dijon mustard
1 Tbsp honey
Salt and freshly ground black pepper


Candied pecans
3/4 cup broken or roughly chopped pecans
1 1/2 Tbsp brown sugar
1/2 Tbsp butter

 

Salad
10 oz baby spinach
1 lb fresh strawberries , hulled and sliced
5 oz . feta cheese , crumbled
1/3 small red onion , thinly sliced

 

Instructions
For the vinaigrette: Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.


For the pecans: Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.


For the salad: In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.


Recipe source: Cooking Classy

food.https://www.cookingclassy.com/strawberry-spinach-salad-with-candied-pecans-feta-and-balsamic-vinaigrette/

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