Rise and Shine - Farmers Market Frittatas

From CUESA – Center for Urban Education about Sustainable Agriculture
www.cuesa.org/recipe/asparagus-and-parmesan-frittata
 

The great thing about frittatas is that you can absolutely adapt the recipe to whatever is in season! This recipe calls for asparagus, which will be at Market this Spring, but also check out that MANY variations listed on back for adding spinach, potatoes, mushrooms or leeks! Asparagus (Spinach, Potatoes, and more) Parmesan Frittata

Ingredients - Serves 8 to 12
Extra-virgin olive oil as needed
1 1/2 pounds thin asparagus spears, tough ends removed and cut into 1 1/2-inch pieces
8 eggs
1/4 cup whole milk, half-and-half, or heavy cream
1 tablespoon all-purpose flour (optional)
6 to 8 tablespoons grated Parmesan cheese
Pinch of freshly grated nutmeg or ground cinnamon
2 teaspoons salt
Freshly ground black pepper
1/4 cup chopped green onions or green garlic (optional)

Directions:
Preheat the oven to 350°F. Using about 1 tablespoon olive oil, liberally oil a 7-by-11-by-2-inch baking dish, or a 2-quart round baking dish if you prefer. (or a 10 inch over- proof skillet)

Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain again.

In a bowl, whisk together the eggs, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper.

If using the green onions, in a sauté pan, heat 2 tablespoons olive oil over low heat. Add the green onions and sauté for a few minutes to soften. Remove from the heat and stir into the egg mixture along with the asparagus. Pour the egg mixture into the prepared baking dish.

Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into squares or wedges. Serve warm or at room temperature.

Alternatively, after adding the green onions and asparagus to the egg mixture, heat 3 tablespoons olive oil in a 10-inch flameproof sauté pan over medium heat. When the oil is hot, add the egg mixture. Reduce the heat to low, cover, and cook until set, 10 to 15 minutes, or leave the heat at medium and cook uncovered for about 8 minutes. Meanwhile, preheat the broiler. When the frittata is set, slip it under the broiler for a few minutes to color the top lightly and to set any uncooked egg.

Remove from the broiler and run a knife around the sides of the pan to loosen the frittata. Invert a flat plate slightly larger than the sauté pan over the pan and, holding the pan and plate together, flip them. Lift off the pan and let the frittata cool for at least 10 minutes. Cut into wedges and serve warm or at room temperature.
 

Canned Crushed Tomatoes

From: www.freshpreserving.com

Crushed tomatoes resemble whole or halved tomatoes in flavor, but since they are crushed they're ideal for sauce, soup and stew recipes.

You will need:
2-3/4 lbs tomatoes per quart jar
½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice per quart jar or half that per pint jar
Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)
Glass preserving jars with lids and bands

Directions:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH tomatoes. Score tomato bottoms in an X shape. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat.

Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and
stirring.

Continue until all tomatoes are added, then boil gently for 5 minutes.

ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.

PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoo
n salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Remove air bubbles and adjust headspace, if necessary, by adding hot
tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.
Lid should not flex up and down when center is pressed.
 

Carrot Apple Squash Soup

Local health coach, Emily Geizer, is sharing a chef-created recipe from her upcoming cleanse (beginning in January).

Learn more and register for her Mind Body Thrive Cleanse here: http://www.emilygeizer.com/cleanse/
 

Ingredients:
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 medium butternut squash, peeled and chopped
1 large apple, cored and chopped
2 carrots, chopped
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons curry powder
½ teaspoon sea salt
½ teaspoon black pepper
3 cups broth (chicken or vegetable) or water
½ cup dairy-free milk of your choice

Directions:
Create the soup base. In a large pot, add the extra virgin olive oil. When the oil is hot, add onion
and sauté for 2 to 3 minutes.

Add chopped butternut squash, apple, and carrots, cinnamon, nutmeg, curry powder, sea salt and black pepper to the pot.

Sauté for 3 to 5 minutes.

Add broth (or water) to the pot and stir. Let it come to a boil. Then
reduce the heat and simmer for 15 minutes.

Make it creamy: You can use an immersion blender to make the soup smooth or blend the soup
in batches using a standup blender. When the soup is blended, then add it back to the pot and add the dairy-free milk.

Reheat the soup.

Taste and adjust seasonings. Enjoy!
 

Asparagus and Radish Salad

This quick, healthy and colorful salad is dressed with a sesame-soy vinaigrette. Pair it with
grilled shrimp and rice noodles.

Makes: 4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 bunch asparagus, (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated ginger
1 bunch radishes, trimmed and cut into wedges
2 tablespoons chopped scallion

Preparation:
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer
basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.

Combine vinegar, soy sauce, olive oil, sesame oil, ginger and chile sauce (if using) in a
large bowl. Add the asparagus, radishes and scallion; toss to combine.

Serve warm or at room temperature.

Health Benefits:
Radishes are a top mucus-dissolving food, so that nutrients can flow freely throughout the body. They act as cleansers and detoxifiers, with loads of Vitamin C, silicon and sulfur.
Great for building healthy hair!

Asparagus helps skin stay healthy and youthful, cleanses the digestive tract, supports detoxification, creates proper electrolyte balance through a high potassium and low sodium ratio.
 

Email: emily@emilygeizer.com

Website: www.EmilyGeizer.com

Roasted Carrot-Apple Soup

Adapted from www.blendtec.com/recipes/roasted-carrot-apple-soup

Ingredients

8 medium carrots, peeled, trimmed and roughly chopped
½ medium yellow onion, roughly chopped
1 apple, cored and roughly chopped
1 Tbsp. olive oil
2 cups vegetable broth
½ tsp. dried thyme
1/8 tsp. black pepper
¼ tsp. salt
¼ tsp. celery seed
Optional: ¼ tsp. ground ginger

Directions

1. Preheat oven to 425 F.

2. Place carrot, onion, and apple into a 9x13-inch baking dish, drizzle with olive oil, and toss.

3. Bake for 30-45 minutes (until all veggies are tender), stirring every 15 minutes.

4. Blend all ingredients together until completely smooth.

Soup improves after sitting in the fridge overnight.  Serving suggestion: top with a bit of sour cream.

Strawberry Preserves by April McGreger, Farmer's Daughter

Perfectly ripe, super juicy strawberries are best eaten out of hand or frozen for use in smoothies later.  Firm ripe ones are best for preserves because they are higher in pectin.  Still, all strawberries are pretty low in pectin and make preserves with a soft, “spoonable” texture.  If you like something firmer or more spreadable, you can add about 1 cup of grated green apple to your macerating strawberries to give your preserves a boost of natural pectin.  This recipe makes about 5 cups.

Ingredients

3 ½ pounds strawberries

1 ½ pounds sugar

1/3 cup + 1 Tablespoon fresh lemon juice

Method             

Wash and dry the strawberries.  Top them and cut the large ones in half.  Combine with sugar, lemon juice, and rose geranium leaves.  Macerate and cover at room temp for 4 hours or overnight in the refrigerator.  Place a saucer and 4 metal spoons in your freezer for testing the set of the jam later.

Stir the strawberries to evenly distribute the sugar and transfer to a wide, nonreactive 8-12 quart pot.  Place the pot over medium heat and stir frequently for about 5 minutes until the sugar has melted completely, and the strawberries begin to foam.  Use a skimmer to carefully remove and discard some of the foam if it looks like it is going to overflow your jam pot. Raise the heat to high at this point and boil rapidly, stirring and scraping the bottom of the pot with a silicon spatula occasionally to ensure that the jams are not sticking.

The strawberries will begin to get shiny and thicken after about 20 minutes at a rapid boil.  Be very careful to stir and scrape frequently as they begin to get thick.  Lower the heat if necessary to prevent scorching.  Stir in remaining 1 Tablespoon lemon juice.

Remove it from heat and check its set by placing a small amount on one of your cold metal spoons in the freezer.  Return the spoon of jam to the freezer for 3-4 minutes and then remove it to check the set.  Drop your cooled spoon of jam onto the plate - if it is thick and gloppy it is done.   If the jam still runs, return it to high heat and boil another 3-5 minutes and check again.

Carefully remove any excess foam and discard.  Ladle very hot preserves into very hot, sterilized jars and top with hot sterilized lids.  (You can sterilize your jars and lids in a steadily simmering hot water bath for 10 minutes.)  Process filled jars for 5 minutes in a hot water bath or according to manufacturer’s instructions.

When the preserves are jarred, set aside on a rack at least 1 inch apart and do not disturb for 24 hours.  When completely cool, check the lids to see that they sealed properly by pressing the button on the top of the jar. If the button pops back, store the preserves in the refrigerator to prevent spoilage.

© April McGreger, FARMER’S DAUGHTER 2014

Strawberry Freezer Jam by Sheri Castle

By Sheri Castle, author of The New Southern Garden Cookbook

The idea of preserving jam in the freezer popped up in the early 1980s, but as companies continue to offer premeasured, convenient forms of pectin, including one designed especially for freezer jam, the recipe continues to get easier. These days, there are also plastic freezer jars for this type of jam.

This jam can be made with fresh or frozen berries, but the trick is to start with partially frozen berries, which reduces the wateriness than can plague some freezer jams. If, despite this, your jam turns out juicier than you’d hoped, use it as fruit syrup.

Makes about 5 cups

6 cups whole, capped strawberries
1 1/2  cups sugar
1 (1.6-oz.) envelope no-cook freezer-jam fruit pectin

1.      Place strawberries in freezer until partially frozen, about 4 hours. (If starting with frozen berries, place in refrigerator until partially thawed, about 4 hours.)
2.      Pulse strawberries in a food processor until chunky, stropping to scrape down sides. Pour mixture into a medium bowl.
3.      Stir in sugar and let stand 15 minutes.
4.      Gradually stir in pectin. Stir for 3 minutes. Let stand 30 minutes.
5.      Spoon into 1-cup freezer jars, filling to 3/4-inch from top. Wipe jar rims clean. Screw on lids. Store frozen up to 6 months, or refrigerated up to 2 weeks.

©2014 Sheri Castle

Sweet Potato Tacos with Radish Slaw

Recipe by Erin Jobe, Market Manager

Every night seems to be taco night at my house, and there are an abundance of delicious taco toppings at Market this Spring, including cilantro, green onions, radishes, greenhouse tomatoes and more!

2 medium sized sweet potatoes

Corn or flour tortillas

1 bunch green onions

2 cloves garlic (or use green garlic!)

1 can black beans

1 bunch of radishes

1 tbsp. rice vinegar

1 bunch Cilantro

2 cup of your favorite Market salad greens

2 tbsp. olive oil

Salt and pepper to taste

3 wedges of lime

1 diced greenhouse tomato (optional)

 Cut washed sweet potatoes into ¾ inch cubes. Mince garlic and chop up green onions, separating the white part from the green. Heat a tablespoon of oil in pan and sauté sweet potatoes and garlic until potatoes have softened. Add in the white part of onions and cook for a few seconds longer. You can also add in hot peppers here if you like! Season with salt and pepper to taste, cover to keep warm.

Radish Slaw – Wash radishes and cut in to very thinly sliced semi-circles. You do not need to peel radishes. Toss with equal parts olive oil and rice vinegar (or other mild vinegar of your choice). Add just enough to coat radishes. Squeeze in two wedges of lime juice and add in a small handful of chopped cilantro. Mix ingredients and add pepper to taste. The longer this sits, the more pickled it will taste, but I prefer it freshly made.

Chop washed lettuces, warm tortillas, rinse and strain black beans, and use green onions, extra lime, and cilantro for toppings. Add a diced greenhouse tomato of you have it.  Build your tacos, and enjoy with your favorite hot sauce!  

Molten Chocolate Beet Cake by Erin Jobe

Molten Chocolate Beet Cake

By Erin Jobe, Market Manager

Roasted beets can be a great addition to your favorite chocolate cake recipe! The beets add a rich red velvet color and some nice texture to the cake. The beet taste is subtle, and you could probably even sneak them in without anyone noticing! This recipe is adapted from the “Just Chocolate Cake” recipe in the cookbook Isa Does It. This recipe happens to be vegan, which I prefer since I don’t cook the middle all the way through. 

1 medium sized bunch of beets

1/2 tsp olive oil

1 cup soy milk

1 tsp apple cider vinegar

¾ cup granulated sugar

1 cup all purpose flour

1/3 cup canola oil

2 teaspoons vanilla extract

½ cup unsweetened cocoa powder

½ cup chocolate chips

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Preheat the oven to 350 degrees. Wash and peel one bunch of beets and dice them into 1 inch cubes. Toss with a tiny bit of olive oil, sprinkle with salt and roast for about 30 minutes at 350 degrees. They should still stay a bit crunchy– don’t overcook.  Set beets aside to cool.

In a large bowl mix whisk together soy milk and vinegar and let curdle for a few minutes. Add sugar, oil, and vanilla. Mix well. In a different bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Slowing add the wet ingredients into the dry and mix until smooth.

Use a food processor to finely chop beets. Add the beets to the cake mixture, then add a half cup of chocolate chips (or more if you prefer!) and mix. Pour the mixture into an 8 or 9 inch greased cake pan.

Bake at 350 degrees for 25-35 minutes. The key here is to take the cake out while the middle is still a little bit gooey. Test it with a toothpick to ensure. Take out cake and let cool slightly. The middle will likely sink in a bit. This cake is especially delicious served warm! 

Shiitake Leek Cream Cheese by Margaret Krome-Lukens

Shiitake Leek Cream Cheese Spread

by Margaret Krome-Lukens, Market Assistant Manager

It’s always a good time for a snack when this cream cheese spread is in your fridge.  Make a big batch and munch on it for days, or take it to a potluck and impress your friends.  The quantities of ingredients here can be elastic – adjust to your own taste!  You can also try adding ginger or white wine to this recipe.

Ingredients

1 cup or more of shiitake mushrooms, diced

1-2 leeks

3-5 cloves of garlic

toasted sesame seeds

sesame oil

apple cider vinegar

salt to taste

1 lb of cream cheese

Directions

Dice or press the garlic and let it sit for 10-15 minutes (the healthy compounds in garlic are produced 10-15 minutes after it is chopped; garlic heated immediately after chopping still tastes great but won’t have the same health benefits).

Dice the mushrooms small.  Chop the leeks into slender coins, or if the leek is very large, split lengthwise and then chop.

Sautee the leeks and garlic in sesame oil on medium heat for 2-3 minutes and then add the shiitakes.  Add a splash of apple cider vinegar, and continue to cook.  When it’s getting close to done (I like to let the leeks brown a little bit and the shiitakes should be soft) add the toasted sesame seeds, and salt to taste.

In a bowl combine the hot sautee and the cream cheese.  The heat from the veggies will help soften the cream cheese and make it easier to mix.  Cool & store in the fridge and enjoy on crackers, bagels, or to liven up a sandwich.

Balsamic Viniagrette by Vimala's Curryblossom Cafe

Balsamic Viniagrette

by Chef Vimala Rajendran of Vimala’s Curryblossom Cafe

1 cup  balsamic vinegar

2 Tablespoons Dijon mustard

 3 garlic cloves, pressed, or finely minced

1/2 cup olive oil

Salt and freshly ground pepper - 1 tsp. each or to taste

1 Tablespoon dry greek oregano or basil (optional)

In a blender jar, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly.  Season with salt and pepper to taste and crumble in the herbs if used.

Raspberry & Beet Dressing by Tarheel Foodie

Raspberry & Beet Dressing

By Susan Sink of tarheelfoodie.com

Ingredients 

1/3 cup roasted baby beets, cubed or sliced (preferably red)

2 Tablespoons raspberry vinegar

2 teaspoons white balsamic vinegar

1 Tablespoon honey

1 teaspoon finely chopped fresh rosemary

1 1/2 teaspoons lemon juice

1 Tablespoon plus 1-2 teaspoons olive oil

2 Tablespoons water

1/4 - 1/2 teaspoon Murray River or Himalayan salt

3-4 turns pepper mill with Four Corners Peppercorn blend

Preparation

Gently heat the chopped beets, raspberry vinegar, honey, rosemary, water, lemon juice, salt & pepper for five minutes. Let mixture sit for 10 minutes and then blend in small food processor with olive oil until smooth.

Add water or vinegar to balance the acid and determine the thickness of the dressing.

Store in the refrigerator for up to three days.

This recipe makes enough for 4 people. 

Buttermilk Herb Dressing by April Mcgreger

Buttermilk-Herb Dressing

by April McGreger of Farmer’s Daughter

Makes about 2 cups

2 small gloves garlic, smashed

1 teaspoon salt, divided

½ cup sour cream or greek yogurt

½ cup mayonnaise

2 Tablespoon white wine vinegar

¾ cup buttermilk

½ teaspoon dried dill (or 1 tablespoon chopped fresh dill)

1 tablespoon finely chopped Italian parsley

1 tablespoon finely chopped celery leaves

1 teaspoon freshly ground black pepper

Sprinkle the garlic with a pinch of the salt and chop to a paste.

In a bowl, whisk together the garlic, sour cream or yogurt, mayonnaise and vinegar. Then whisk in the buttermilk and season with herbs, remaining salt, and pepper. 

Maple Mustard Ginger Dressing by Tarheel Foodie

Maple Mustard Ginger Dressing

By Susan Sink of tarheelfoodie.com

This dressing is great as a spread for sandwiches or as a dressing on a salad with beets, apple or pears. With a few adjustments it works well as a creamy dressing for cole slaw, potato salad or shrimp salad. This recipe makes a small amount for up to four people. 

Ingredients

• 2 Tablespoons white balsamic vinegar
• 2 teaspoons whole grain mustard (most similar to a whole grain Dijon but not as strong)
• 3-4 teaspoons maple syrup, grade B or C if possible. 
• 1 teaspoon fresh pink ginger, finely chopped or homemade maple candied ginger (recipe on the Tarheel Foodie website)
• 1/4 - 1/2 teaspoon Murray River Flake Salt or Himalayan salt
• 4 turns of a pepper mill using four peppercorn blend

·        Optional - 2-3 teaspoons Wallaby European style sour cream

Preparation

Using a small whisk, blend the vinegar, mustard, maple syrup and ginger. If you want to add olive oil, you can add a bit. If you want a creamy dressing to use with cole slaw, potatoes or shrimp, add a couple of teaspoons of Wallaby brand European style sour creme.  Season at the end with salt and pepper as the oil or sour cream will dilute all of the flavors. 

http://www.tarheelfoodie.com/2011/11/09/butternut-squash-apple-salad-with-local-ginger-dressing/