If you're looking for a Farmer's Market in your area visit: agriculture.state.tn.us/Marketing.asp
For more information about Market Square Farmer's Market visit: http://knoxvillemarketsquare.com/farmersmarket/
Want to keep up with Market Square Farmer's Market? Visit their blog: marketsquarefarmersmarket.wordpress.com/
KNOXVILLE, Tenn. (WVLT)-- Market Square Farmer's Market kicks off their new season with strawberries.
From now until November visit Market Square every Saturday 9:00 a.m. - 2:00 p.m. and Wednesday 11:00 a.m. - 2:00 p.m. for all your local favorites! You'll find free range meats, local produce, artisan crafts, baked goods, farm fresh eggs, honey and herbs.
Mark your calendars for the Chef Challenge featuring Rouxbarb vs. Chez Liberty on Saturday May 14th from 10:00 a.m.- Noon.
Also, don't forget about the Market Mixer featuring strawberries on Saturday May 21st. You buy one ticket and walk around to different locations (Preservation Pub, La Costa, Sapphire, Nama Sushi Bar Downtown, and Latitude 35) to sample a drink featuring strawberries. When you're finish sampling you can vote on the best strawberry drink!
Try this simple and refreshing ice cream recipe (Trust me you're going to love it):
Strawberry Lemon Basil Ice Cream
2 C. heavy whipping cream
1 C. whole milk
3 large egg yolks
3/4 C. sugar + 1 Tbsp. for strawberries
2 C. strawberries, rinsed, hulled and sliced
12, 3-4” sprigs of lemon basil
1. Place strawberries and 1 Tbsp. of sugar in a medium-sized mixing bowl. Macerate
berries using a fork or potato masher. Allow strawberries to develop flavor and
release juices in the refrigerator for up to 24 hours.
2. To make ice cream, combine the cream, milk, sugar and lemon basil sprigs in a
saucepan. Bring to a simmer and remove from heat. Allow herbs to steep for 30
minutes. When removing herbs, press them using the back of the spoon to release
any remaining extract.
3. Bring lemon basil-infused milk to a low heat. In a small bowl, gently whisk the eggs
and add 1/4 C. of the warm milk mixture and whisk. Add another 1/4 C. of milk
mixture and whisk. Pour the mixture into the saucepan with the infused milk, and
cook. Stir constantly for until the custard lightly coats a metal spoon, approximately 5
4. Strain the mixture into a bowl, and then cool in the refrigerator for up to 24 hours.
5. Follow manufacturers instructions. Add the macerated strawberries during the last 5
minutes of churning.
6. Garnish ice cream with strawberry fans and a sprig of lemon basil.