UPDATE: Here’s some pics from the Book Sale and Farmer’s Market, compliments of my older daughter, the budding photographer. It was great fun and the sun felt wonderful. We got a pile of books, a beautiful yellow Fox Tail (originally from Tibet, now being grown in Cranston) and some yummy-looking greens. Woo-hoo!
School Committee member Steve Stycos provided the following update, with information on the Pawtuxet Village Farmers Market and annual book sale this Saturday. They’re talking about Saturday bringing us some much-needed sunshine, so this might be a great time to get out, enjoy the sun, and browse the books.
BOOKS, BOK CHOY AND CHAMPION TREES
This Saturday’s Pawtuxet Village Farmers Market features our summer used book sale, a guided tree walk and a great selection of vegetables. The rain has slowed plant growth, but our farmers will have salad baby summer squash, lettuce, strawberries, scallions, clams, basil, turnips, spinach, kale, swiss chard, free range eggs, herbs, bok choy, garlic scapes and more.
The book sale benefits the market’s environmental projects, including the berry box recycling program and tree planting. Thanks to generous donations, we have a completely new selection of books, including children’s literature and some great CD’s.
If you still have books to donate, they can be dropped at 10 and 18 Williams Avenue, 25 Berwick Lane and 37 Ferncrest Avenue or at the sale before 9 AM.
The sale runs from 9 AM until noon and we can use some help with packing up at noon. If you can help, just show up.
Also, at 10 AM, starting at the market’s recycling table, the Rhode Island Tree Council’s John Campinini will lead a tree walk. John is the Willie Mays of Rhode Island trees and will demonstrate how to measure champion trees for the council’s ongoing effort to locate Rhode Island’s largest trees.
YUM YUM KALE
Heidi Blais sends along this recipe for pesto which includes Vitamin A packed kale.
1 bunch of kale (about 15 – 20 leaves), ribs and stems removed
1 cup fresh basil leaves
4 cloves garlic, peeled
3/4 cup pine nuts
1 cup grated parmesan or romano cheese
1 1/4 cups olive oil
salt and pepper to taste
1. Wash and remove the stems from the kale. Place in large microwave safe bowl. Add 1/2 cup water. Cover and microwave on high for 5 minutes. Stir and microwave for another 2-3 minutes. Remove lid to cool. (Kale can also be steamed if you prefer)
2. In a food processor, chop garlic cloves until finely minced. Add basil and cooked kale. Process until finely chopped and well blended.
3. Add olive oil, and pine nuts. Process until well blended.
4. Add cheese, process until well blended. Add salt and pepper to taste.
Makes approximately 16-20 oz. of pesto. Use as you would any pesto: As a sauce for pasta, add to soups and stews, use as a base for salad dressing. This freezes well. I freeze it in 4 oz. containers (enough for 3-4 servings on pasta). The amounts of the ingredients are approximate – you may like more olive oil, less cheese, or more garlic. Experiment and see what works for you.
HALL LIBRARY OUTDOOR CONCERTS
The Hall Library’s outdoor summer concert series starts Thursday July 9 with music from Avenue A and continues July 16 with the United States Navy Band Northeast. Bring a lawn chair or a blanket and enjoy the music. Both concerts begin at 6 PM in front of the library on Broad Street.
See you Saturday at the market.