This week we're adding two Hampton markets: St. Ursula Farmers Market, Duncan Avenue at Kirk Avenue, open 1 p.m. to 7 p.m. Fridays and Saturdays starting June 6, and St. Catherine of Sweden Farmers Market, Wildwood Road at Vitullo Drive, open 1 to 7 p.m. Wednesdays, beginning next week. Both accept senior and WIC vouchers.

Also new to our list this season: The Butler Farmers Market, at Chestnut and Diamond streets, runs from 8 a.m. to noon starting May 24.

Says the market's Martha Schramm, "We have spinach, lettuce, asparagus, rhubarb, green onions and some potatoes. I think that's a good start."

Markets that are open or opening soon:

Ambridge Farmers Market, Park Road and Route 65, 4 to 7 p.m. Thurs.

Avella Farmers Market, Avella Firehall, Route 50, 10 to 1 p.m. Opens Sun.

Beaver Farmers Market, courthouse lot, Fourth and Market streets, 10 a.m. to 1 p.m. Sat.

Beaver Falls Farmers Market, behind Brodhead Apartments, Eighth Avenue and 12th Street, 3:30 to 6:30 p.m. Mon.

Bethel Park Farmers Market, Bethel Park Community Center Playground, 5151 Park Ave., 3 to 7 p.m., Tues.

Bloomfield Farmers Market, Immaculate Conception school, Cedarville Street and Friendship Avenue, 3:30 to 7:30 p.m. Thurs.

Carrick Farmers Market, Carrick Shopping Center, 2100 Brownsville Road, 3:30 to 7:30 p.m. Wed.

City-County Building, 400 Grant St., Downtown, 10 to 2 p.m. Fri. Opens tomorrow.

East Liberty Farmers Market, Penn Circle West, 3:30 to 7:30 p.m. Mon.

Farmers@firehouse, 2216 Penn Ave., 9 a.m. to 1 p.m. Sat.

Farmers Cooperative Market of East Liberty, 344 N. Sheridan Ave. Next to Home Depot, 5 a.m. to noon Sat. Open year round.

Frazer Township Farmers Market, Pittsburgh Mills, Macy's lot 3 to 7 p.m. Opens next Thurs.

Greensburg Farmers Market, North Main Street at the Westmoreland Museum of American Art, 3 to 6 p.m. Tues.

Greentree Farmers Market, Green Tree Park, Greentree Road near Parkway Center Mall, 4 to 7 p.m. Thurs.

Ligonier Country Market, Springer Road and West Main, 7 a.m. to noon, Sat. Opens next Sat.

Main Street Farmers Market, municipal lot, South Main Street, Washington, Pa., 3 to 6 p.m. Thurs.

Monroeville Lions Farmers Market, Gateway High School, 9 a.m. to noon, Sat. Opens Sat.

Mt. Washington Farmers Market, 403 Grandview Avenue, St. Mary of the Mount lot, 3:30-7:30 p.m. Tues.

North Side Farmers Market, corner of East Ohio Street and Cedar Avenue, across from Allegheny General Hospital, 3:30 to 7:30 p.m. Fri. Opens tomorrow.

Original Farmers Night Market, Route 50, South Fayette/Cecil area, 5:30 to 8:30 p.m. Wed. and Fri. through May; Mon., Wed., Fri., June through Nov. Open.

Farmers Market at Pine Community Park, Pearce Mill Road, 3 to 6 p.m. Thur.

Pleasant Hills Farmers Market, Pleasant Hills Presbyterian Church, Caryl Drive lot, 4:30 to 7:30 p.m. Thurs.

St. James Farmers Market, St. James Parish lot, 200 Walnut St., Sewickley, 9 a.m. to 1 p.m. Sat.

Slippery Rock Farmers Market, downtown, in the lot across from Slippery Rock Volunteer Fire Dept., 9 a.m. to noon Sat. Opens Sat.

South Side Farmers Market, South 18th and Carson streets, 3:30 to 7:30 p.m. Tues.

West End Farmers Market, Noblestown Road at Obey Street, 3:30 to 7:30 Thurs. Opens today.

PG TESTED

This takes just 10 minutes prep and 10 minutes cooking time. Fresh mushrooms and spinach are available now at local farmers markets. Broccolini resembles broccoli but has a sweeter taste. It's available at most large grocery stores or you can use broccoli.

• 14.5-ounce box Barilla Plus spaghetti
• 2 tablespoons olive oil
• 1 pound white button mushrooms, sliced
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 cup bite-size broccolini
• 1 pint grape tomatoes
• 1/2 cup vegetable broth
• 1/2 cup prepared pesto
• 1 cup baby spinach leaves
• Freshly grated Parmesan cheese, for garnish

Prepare pasta according to package directions.

While water comes to a boil, heat olive oil in a large nonstick skillet over medium-high heat. Add a layer of mushrooms, red bell pepper and onions. Cook without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minuets longer until other side is same color. Add broccolini, tomatoes and broth, stir in pesto. Bring to a simmer, add spinach and cooked pasta.

Transfer to serving bowl and sprinkle with fresh parmesan. Serves 6.

-- The Mushroom Council (mushroominfo.com)

-- Arlene Burnett