Asian Cabbage Slaw

Recipe provided by Erin Jobe
Adapted from a recipe from Dog Hollow Farm in "From Asparagus to Zucchini"

Ingredients:
5 cups finely chopped napa cabbage and/or bok choy
3/4cups sliced radishes
1 cup crunchy wonton sticks.
1 cup slivered almonds
2 tablespoons rice vinegar
4 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon honey

Instructions:
Combine cabbage and/or bok choy in large bowl, pour in rice vinegar, sesame oil,
soy sauce and honey and mix well.

Top with slivered almonds and wontons.

Cover and refrigerate. Drain off excess liquid and mix before serving. (I think the flavor gets better if it is left refrigerated for a few hours before serving!)

Makes 8 servings.
 

Apple Fig Preserves (Sugarless) by Rose Shepard

by Rose Shepherd of Blessed Earth Farm
www.blessedearthfarm.com

Ingredients:
16 cups apples, peeled, cored & sliced
12 cups figs, quartered or chopped
12 cups unsweetened apple juice/cider
1 cup lemon juice
2 Tablespoons pectin blended into 1½ cups hot apple juice
2 Tablespoons calcium water
Yield: 35-36 8oz. jars

Directions:

Put figs, apples, apple juice, and lemon juice in 5 quart kettle; bring to a boil.

Dissolve pectin in hot juice; add to boiling fig and apple mixture all at once. Stir until
pectin is well incorporated into the mixture. Return to boil; remove from heat; stir
in calcium water.

Use hot fill & hold method.

Have ready: prepared jars & lids. Immediately ladle into clean, hot ja
rs being sure that the temperature of the fig mix is 180 degrees or higher. This temp must
hold for at least 6 seconds.

Leave a ½ inch headspace; wipe rims; screw on lids
and immediately flip jars upside down onto a towel covered surface.

Leave undisturbed overnight then flip right side up and shake the product down
into jar.

Label & store.

Notes:
Smaller amount
10 cups figs Yield: 27 8oz. jars
10 cups apples
8 cups apple juice
2/3 cup lemon juice
4 Teaspoons pectin in 1 cup hot apple juice
2 Tablespoons calcium
 

Watermelon and Feta Salad by Margaret Krome Lukens

Ingredients:

2/3 of a large watermelon

1 pound of feta cheese

2 small to medium onions

1/3 cup of balsamic vinegar

Fresh basil, to taste

Directions:

De-seed and cut the melon into cubes; place in a colander to drain while you prepare the other ingredients.  There should be around 6-8 cups of cubed watermelon.

Peel & quarter the onions and slice thinly; set aside.

Cut the feta into small chunks and set aside.

If you will not be serving the salad immediately, you can store the prepared ingredients in the refrigerator until you are ready to serve.

Cut the basil into small pieces.  Mix all the prepared ingredients together and toss with the balsamic vinegar.  Enjoy!

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.

Coconut Curry Sweet Potato Soup by Erin Jobe

This vegan soup is a quick meal that only requires a little bit of prep! It is great for a cold night, and I love to pair it with toasted bread and a kale salad. This recipe also works well with butternut squash instead of sweet potatoes if you have them handy!

 Ingredients:
4 large sweet potatoes
1 can light coconut milk
1 can regular coconut milk
1 large sweet onion
4 cloves of garlic
1 tablespoon coconut oil
3-4 tablespoons curry powder
2-3 cups vegetable broth
Salt
Splash of soy sauce (optional)
Handful of diced green onions (optional)
Lime juice (optional)

Directions:

1.       Finely dice onions and garlic. If you have a food processor, you can do this in there to create a wet pulp. Using a large pot, sautee onions and garlic on medium heat in a tablespoon of coconut oil. Add in a tablespoon of curry powder and a pinch of salt and pepper. Sautee until onions are clear but not browned. Set this aside to add later.

2.       Peel and cube sweet potatoes into large chunks. Add sweet potatoes, vegetable broth, and coconut milk to the pot, and stir together. Stir in a pinch of salt and 2 more tablespoons of curry powder. Let this simmer while stirring occasionally until the sweet potatoes are soft. This only takes around 20 minutes!

3.       Once the sweet potatoes are tender, use an immersion blender to puree all ingredients together.

4.       Once blended you can tweak the consistency and flavor of the soup. Add a bit of water or vegetable broth to thin out the soup, add more curry powder if you want more flavor, or a little bit of cayenne pepper if you need more spice. Sometimes I even add a little bit of brown sugar or cinnamon. As the soup cools it will thicken a bit, and I think it also gains flavor! I like to mix in a few splashes of soy sauce and juice from ½ of a lime before serving. Top with green onions and serve with fresh bread!

Kale, Sausage & Potato Soup by Margaret Krome-Lukens

Ingredients:
1 pound of breakfast sausage
1.5 to 2 liters of broth (vegetable, lentil, or chicken)
1 pound of potatoes
1 large onion
½ to 1 bag or bunch of curly kale
1 tsp. thyme
Salt & pepper to taste
A splash of white wine vinegar

Note:  Adding extra liquid when you cook lentils will leave you with lentil broth that you can save in your freezer, and it adds great flavor to soups! Blending the potatoes into the broth made it rich and thick.  This soup goes great with a hearty slice of buttered toast.

Directions:

1.       Cook the sausage on medium heat until slightly browned, and set aside on a different plate. Pour excess grease out of the pan but don’t clean it; use the greasy pan for cooking onions.

2.       Chop the potatoes into cherry-tomato-sized chunks, and add to the broth.  Boil on medium high heat until the potatoes are tender. Blend the potatoes and the broth together until smooth (you may still have some potato skins floating around), return to pot, and keep warm on medium-low heat.

3.       Chop the onion and sauté in the sausage pan on medium to medium-high heat until they begin to brown.  A splash of white wine vinegar will help to deglaze the pan.

4.       Add the onions to the broth-potato blend.  Add the sausage (chopping first if needed), the thyme, and salt and pepper to taste.  Turn heat to low.

5.       Wash and chop the kale into spoon-sized pieces.  Add to the soup and cook only as long as it take for the kale to turn bright green.  Remove from heat and serve.

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/