The Market Lady will visit the C-Street Farmers Market in Springfield, Mo., on Saturday, May 14.  The Market Lady and video crew will begin at 11:30 a.m., with a cooking demo incorporating products from the market and will be interviewing producers and consumers until 1 p.m.  The Market Lady will also be providing selection and storage tips of spring greens that can be found at the market.

“We’re proud to host the Market Lady at our C-Street Market, ‘the sweetest little market in town.’ Commercial Club is working to make our market more social and engaging both for our guests and our vendors.  The Market Lady is an exciting step in that direction,” said Mary Collette, market committee, Commercial Club of Springfield.

One recipe The Market Lady will be preparing at the market is a Wilted Spinach Market Salad.  Below find the recipe for printing in your publication.  Be sure and come out the C-Street Market on May 14 to meet The Market Lady and join in the downtown celebration from 10 a.m. to 2 p.m., on Historic Commercial Street at Jefferson Ave Footbridge. At 10am, C-Street Market vendors will be joined with live music, street-wide sidewalk sale, fun kids activities and a preview of the current exhibition “Commercial Street: The Jewel of the Moon City” by the Springfield Greene County History Museum.  Live music begins on the Jefferson Avenue Footbridge Stage at 10am with Live Oak, followed by Jah Kings at 11am, Maple & Volz at Noon and The Seed at 1pm.

Wilted Spinach Market Salad
From The Market Lady
10 to 12 ounces fresh spinach, washed and torn into bit-size pieces
1/4 cup minced onion
5 to 6 radishes, thinly sliced
2 hard-cooked eggs, 1 chopped, 1 sliced
2 to 4 slices bacon
1 to 1 1/2 tablespoons bacon drippings
1 1/2 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
3 oz. feta cheese or crumbled goat cheese
2 tomatoes, chopped

Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Fry or microwave bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve bring mixture to a boil. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg, feta cheese, chopped tomatoes and crumbled bacon.