Weekly Farm Notes :: July 7th, 2015

Hello!

We have posted three new recipes since last week, all perfect for easy, fresh summer eating: Roasted Tomatillo SalsaMillet TabboulehMinted Eggplant Dip. You can find the main ingredients at our stand tomorrow. We hope to see you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

July 8th Produce

Here are some of the items you can expect this week:

  • Heirloom Tomatoes: in my opinion, you have to make gazpacho at least once during the summer. It’s so fresh and easy. Here is a link to Main Street Farmers Market favorite version – yum!
  • Sweet Red Cherry Tomatoes: you can just toss these into our Millet Tabbouleh, or make a super simple cherry tomato salsa. Start by tossing 6 ounces of quartered tomatoes with a tablespoon each extra-virgin olive oil and cilantro, along with 1-1/2 teaspoons lime juice. Add salt and pepper to taste and enjoy!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh or for use in Tzatziki sauce (see recipe below).
  • Japanese Eggplant: try our new recipe for Minted Eggplant Dip!
  • Rainbow Swiss Chard: pick up some of our eggs and give this Greens & Cheese Frittata recipe a try! It makes for a quick lunch or dinner. Don’t forget to stop by Sequatchie Cove and pick up some cheese to use with it!
  • Tomatillos: try our new recipe for Roasted Tomatillo Salsa!
  • Green Sweet Carmen Peppers: I have read that these peppers are great for roasting and I bet they would hold up well on the grill. Give it a try and let us know how you enjoy them!
  • Papalo: we have been experimenting a lot with papalo lately. Try it in our Fresh Tomato Salsa or Roasted Tomatillo Salsa. I have also tried it in guacamole and as a garnish for a Thai inspired soup. Look for more papalo recipes coming soon!
  • Mint: we have numerous suggestions for using your mint this week: try our Minted Eggplant Dip, the Tzatziki recipe below or this recipe that I created a few years ago for Mint & Pistachio Pesto. Buy extra mint and try all three!
  • Pastured Eggs: there is no limit to what can be done with eggs. Pick up a dozen or two – they last for weeks!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe :: Tzatziki Sauce

This recipe is from The Complete Vegetarian Cookbook. They suggests salting and draining the cucumbers to prevent excess liquid from making the dip watery. You can skip this step if you plan to use it all immediately. And given our Diva cucumbers have such thin skins, you could also skip the peeling step as well. Serve with pita, crackers or raw veggies. Makes 2 cups.

Ingredients:

  • 1 (12 ounce) cucumber, peeled, halved lengthwise, seeded and shredded
  • 1 cup whole Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh mint and/or dill
  • 1 small garlic clove, minced

Directions:

  • Toss cucumbers and 1/2 teaspoon salt together and let drain in colander for 15 minutes.
  • Whisk yogurt, oil, mint and garlic together in bowl, then stir in drained cucumber. Cover and refrigerate until chilled, at least 1 hour or up to 2 days. Season with salt and pepper to taste before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She has been experimenting with Chef Watson, and the results are intriguing!


Roasted Tomatillo Salsa

Hi everyone!

This is just a quick post with a tasty recipe for roasted tomatillo salsa. My husband said it was the best tomatillo salsa he has every tried, so thought I should share it!

We hope you enjoy the 4th!

Roasted Tomatillo Salsa
makes about 1 cup

Recipe notes: 1) you can use cilantro in place of papalo, but I would add 3 or 4 times as much; 2) broilers vary widely, so keep a close eye on ingredients in the oven.

Ingredients:

  • 12 ounces (about 20) tomatillos, husk removed, cleaned, and cut in half lengthwise
  • 2 small or 1 medium jalapeno, stem removed and cut in half lengthwise (remove seeds and ribs for a less spicy version)
  • 1/2 medium yellow onion (about 4 ounces), peeled and sliced 1/4″ thick
  • 1 large garlic clove, unpeeled
  • 1/2 teaspoon minced papalo
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons water (more if you want a thinner salsa)

Directions:

  • Adjust oven rack to the upper position and pre-heat the broiler to high.
  • Line a rimmed baking sheet with aluminum foil. Place the tomatillos and jalapeno cut side down on the baking sheet. Add the onion and garlic clove to the baking sheet and spread all ingredients evenly. Broil for about 5-7 minutes, or until most ingredients are blistered and blackened. You may need to remove the blackened items and return the rest to cook under the broiler for a few more minutes. Once cool enough to handle, peel the garlic clove.
  • Transfer all ingredients to a blender and blend on high until ingredients are fully broken down and incorporated, about 15 seconds. Taste and adjust seasoning if needed.

Weekly Farm Notes :: June 30th, 2015

Hello!

Salsa is the perfect dish to bring to a July 4th cookout. It’s fresh, easy and works for just about any dietary restriction. Luckily, we are having a sale on salsa ingredients! For only $6, you get 1 pound of tomatoes, 1 head of garlic, 1 jalapeno and 1 bag of papalo. Wondering how to integrate papalo, also called summer cilantro, into your salsa? Look no further than our most recent recipe!

We will also have July 4th flower arrangements to make this weekend festive. We hope to see you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

July 1st Produce

Here are some of the items you can expect this week:

  • Red, Yellow and Heirloom Tomatoes: give these beauties a try in our salsa recipe. You won’t be sorry.
  • Cherry Tomatoes: did you try the cherry tomatoes last week?! They were so incredibly sweet, I just ate they straight. How do you use your cherry tomatoes?
  • Diva Cucumbers: tomatoes and cucumbers call for gazpacho! There are a million recipes out there but this one is my favorite.
  • Japanese Eggplant: these eggplant have the cutest varietal names: Hansel, Gretel and Fairytale 🙂 Ok, names aside, you need to know that these are the long, skinny variety. They typically have firm, somewhat dry flesh that is best used for sauteing, stewing or stir-frying. See below for Miso-Sesame Glazed Eggplant recipe!
  • Red & Green Cabbage: I made the Venetian Cabbage Soup tonight for dinner and it was oh so tasty. I topped mine with a little Parmesan and a drizzle of extra-virgin olive oil. Simplicity at its best.
  • Tomatillos: salsa verde immediately comes to mind when I hear tomatillos. This bright, tart salsa can be made with raw or roasted tomatillos. I think this recipe for a roasted version sounds wonderful!
  • Jalapenos: buy lots of these now and make pickled jalapenos to enjoy for months to come!
  • Garlic: we are currently testing a batch of fermented garlic cloves. The only downside is the wait – 3 to 4 weeks at room temperature and then another month or so in the refrigerator (if they last that long!). Buy 5 or more heads and test this along with us!
  • Papalo: although papalo has a unique taste all its own, it is a good substitute after cilantro bolts in the heat of the summer. Try it with our salsa recipe or use it in place of cilantro in guacamole.
  • Mint: I made a citrus-mint-ginger syrup recently to drink with iced green tea. Be on the lookout for that recipe coming soon!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe :: Miso-Sesame Glazed Eggplant

This recipe is from My New Roots: Inspired Plant Based Recipes for Every Season. This serves 2 but it can easily be doubled. I made a couple substitution suggestions below in parentheses.

Ingredients:

  • 2 medium Japanese eggplants
  • Knob of coconut oil or ghee melted (or vegetable oil)
  • 2 tablespoons white miso
  • 1 tablespoon brown rice vinegar
  • 1 teaspoon pure maple syrup
  • 1 tablespoon tahini
  • 2 tablespoons sesame seeds
  • 3 tablespoons minced fresh chives (try some mint or papalo in place of the chives)
  • Steamed rice for serving

Directions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Slice eggplant in half lengthwise. Score the flesh on the diagonal and rub with a tiny bit of melted oil. Put the eggplant, cut side up, on the prepared baking sheet and roast until slightly golden and soft, 20-25 minutes.
  • Whisk the miso, vinegar, maple syrup and tahini together in a small bowl.
  • In a dry skillet over medium heat, toast the sesame seeds until fragrant and popping, 5-7 minutes. Remove from the heat and transfer to a plate to cool.
  • Remove eggplant from the oven and turn on the broiler. Using a knife or spatula, spread the miso glaze evenly over the cut side of the eggplants. Sprinkle with the toasted sesame seeds. Cook under the broiler for 2 to 4 minutes, until just beginning to brown.
  • Put 1 eggplant (both halves) on each plate, sprinkle with chives and serve with a side of steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She discusses my favorite way to cook – finding ways to use what you have on hand.