Recipe: Spring Vegetable Hash – Try it for Easter! Plus: Deadline is 3/24 to Order a Roast from Lilac Hedge Farm!

Click HERE to view and print the latest vendor schedule.

Scroll down for the recipe for the delicious potato, scallion, and greens “Spring Vegetable Hash” that Amy created at our March 20 market day!  Quick, easy, and nutritious, it works for breakfast, a casual lunch or dinner, or even as a tasty and healthy holiday side dish. See the handy “prep the day before” notes and serve it with your holiday meal.

LAST CHANCE for HOLIDAY ROASTS from Lilac Hedge Farm!  To paraphrase an email from our farmers, they were so busy farming that the holiday crept right up on them!  But, no fear: If you place your order by end of day Thursday March 24, you can pick up your holiday roast at the pickup location most convenient for you.

Click HERE for the details and to order a ham, lamb, or specialty beef roast for your Easter or other celebratory dinner.

Now, here is the recipe, perfect for all occasions and can be made with veggies you can get year round from our farmers! At the market, Amy used veggies from Oakdale Farms (potatoes and scallions) and Farmer Dave’s (celeriac, spinach, tatsoi, bok choy) and Pseudo Salt seasoning from Soluna Garden Farm.

Spring Vegetable Hash

  • 2 medium red potatoes
  • 2 scallions
  • 1 celeriac
  • bunch spinach
  • bunch tatsoi
  • bunch bok choy
  • 1 Tbsp olive or other oil
  • ½ tsp Pseudo Salt or other seasoning blend to taste

1. Scrub potatoes, (leave peel for color and nutrients) peel celeriac, and chop both into small cubes, then chop greens and scallions, keeping the latter two items so as to add separately.

2. Boil potatoes and celeriac in water to cover for 3 minutes and drain.

3. Heat oil in a frying pan or skillet and sauté potato and celeriac for 5 minutes or until just tender.

4. Sprinkle with seasoning, and continue sautéing for another minute.

5. Add chopped greens and cook until wilted. Taste for seasoning and enjoy.

Note: To prep the day before for a holiday meal, complete steps 1 and 2 (or 3) and then cool and put in the fridge. On the feast day, heat in a frying pan or skillet and complete the recipe immediately before serving, or “heat and hold” in a crock pot or other warming container.

HOLD THE DATE!  Our final market day of this winter season with be held on Sunday April 17.

Be sure to come prepared to stock up on all your favorites because the Melrose and Wakefield Summer Markets don’t start until June!  🙂

As always, the market accepts SNAP benefits and will match up to $10 per market day, and “market money” accepted by all the vendors can be purchased via your credit or debit card. NOTE: you can exchange any Wakefield Market Bucks that you may still have for Melrose market money at the Market Manager Table. 

For more information, see and/or and if you don’t get our emails in  your inbox, sign up for our newsletters via the handy signup form on the websites to get the latest details and updates. See you at the market!

Cindy Chabot
Wendy Dennis
Co-Market Managers
LIKE us on Facebook!
Follow us on Twitter @MWwintermarket

Comments are closed.