From the kitchen of Juliann Zoetmulder (President of WWFM)

• 1/4 cup lemon juice
• 1 tsp dijon mustard
• 8 anchovy filets
• 1 garlic clove
• 3/4 c olive oil
• 1/2 c parmesan cheese
• 1 hard boiled egg, finely diced
• Salt and pepper to taste
• 2 bunches of kale
• 1 T capers diced
• ¼ cup toasted pinenuts

Remove ribs from kale. Roll up kale in bunches and chiffonade or cut into small ribbons. Transfer to large bowl.

Blend first four ingredients until smooth. Stream olive oil with blender running. Transfer dressing to small bowl and add 1/4 cup of cheese.

Toss salad. Serve with diced egg, capers, pine nuts and sprinkle with parmesan.

• 1 tablespoon olive oil
• 2 tablespoon diced Garlic*
• 2 tablespoon diced Ginger*
• 3 tablespoon diced Mint*
• 1 onion, diced (1 cup) *
• 1 red bell pepper, diced (1 cup) - Market Fresh*
• 1 Roasted eggplant, diced (1/2 cup) - Market Fresh*
• 1 Okra, sliced (1/2 cup) - Market Fresh*
• 2 carrots, diced (1/2 cup) *
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean) - Market Fresh*
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Roasted Black pepper
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed

For the Mole

6-8 assorted hot peppers
1 medium onion
3 cups stock of choice
Approx 24 cloves
3 oz bittersweet chocolate (highest cacao % available)
TBSP whole corriander seed
TBSP dried Mexican oregano
Small amount Masa Harina (few TBSP)
Salt to taste

For the chili

1 beef tongue (~4 lbs)
2 lbs oxtail
1/2 cup Muddy Dog Roasting Co coffee BBQ dry rub
6-12 sweet whole peppers (bell peppers, etc)
3 cup dry pinto beans
3 cup dry black beans
Several whole bay leaves
3 TBSP whole corriander seed
1TBSP Mexican oregano
1 head garlic
4 cups diced pumpkin
64 oz canned tomatoes
1 can tomato paste
Salt to taste

Directions:
Make the mole up to one week in advance:
Stud the onion with the cloves. Stem and seed the peppers. Toast corriander seeds and oregano, crush well with mortar and pestle. Add all to the stock.  Simmer gently for an hour (or more).  Remove cloves from onion, return onion to stock.  Purée all with immersion blender.  Process blended stock through food mill.  Return to heat, bring to simmer, add chocolate. Salt to taste. Add masa harina slowly at a high simmer stirring constantly to achieve desired consistency. Refrigerate until ready to use.

To make the chili:
Cook the beans in up to one week in advance.  Place beans in pressure cooker with 6-8 bay leaves and a few TBSP salt. Pressure cook at 15 psi for 60 minutes. If you don't have a pressure cooker, soak the beans overnight, the simmer aggressively for two hours, or until beans are soft. Store beans in refrigerator until ready to assemble chili.

Next, prep the tongue and tail a couple days in advance.  To prep the tongue, place it in a large pot and bring to a low boil. Boil for about 20 minutes.  Remove tongue from hot water. Allow to cool until tongue can be handled. Use a sharp knife to remove the casing and the tough muscles on the underside. Once cleaned, cut into 1" cubes. Place tongue cubes in a large bowl with the oxtail. Toss the beef with the coffee BBQ rub. Allow to stand at least 2 hours.

Roast the sweet peppers. Peel and stem. Chop roasted peppers.  Set aside.

After standing, brown the beef well on all sides. Place in slow cooker with tomatoes and tomato paste, roasted peppers, coriander, garlic, and oregano. Slow cook as long as possible but at least 12 hours. At least a few hours before serving, oven roast the pumpkin till al dente, then fold in the beans and pumpkin with the beef and tomatoes.  Continue slow cooking for at least a couple more hours.

Serve chili with mole; fold in desired amount of mole for a little heat.

• 1 whole Fryer Chicken, Cut Up*
• 1 whole Medium Onion, Diced*
• 4 cloves Garlic, Minced*
• 1 large red pepper, finely chopped*
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced*
• 1-1/2 Tablespoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper
• Salt, for Taste
• Pepper, for Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn flour) OR Cornmeal*
• Grated Monterey Jack, To Taste
• Sour Cream, For Garnish
• Cilantro, For Garnish*

Stir-Fried Swiss Chard and Red Peppers

Spinach and Red Pepper Frittata

Grilled Eggplant and Pepper Salad

Pureed Red Pepper and Potato Soup

Ingredients:

• 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
• 2 teaspoons extra-virgin olive oil, or canola oil
• 1 bunch scallions, white parts only, finely chopped
• 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
• 1/4 cup water
• 1 1/2 cups thinly sliced small radishes
• 1 tablespoon butter
• 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions:

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

Ingredients:

• 1 cup fresh corn kernels (about 2 ears)
• 2 pounds fingerling potatoes, cut into 1-inch pieces
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain Dijon mustard
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup vertically sliced red onion
• 3/4 cup diced zucchini
• 1 cup cherry tomatoes, halved

Directions:

1. Preheat oven to 425°.
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped onion
• 2 cups cubed peeled Yukon gold potato (about 3/4 pound)
• 2 cups cubed peeled sweet potato (about 3/4 pound)
• 1 tablespoon chopped fresh sage, divided
• 3 garlic cloves, minced
• 1 cup cubed peeled cooked beets (about 1/2 pound)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 5 teaspoons red wine vinegar, divided
• 4 large eggs
• 1/2 teaspoon Dijon mustard
• 6 cups torn frisée or curly endive

Directions:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
3. Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.

Roasted Potatoes, Carrots and Parsnips

Ingredients:

Baked Spinach Potatoes

Ingredients:

• 2 medium shredded potatoes
• 1 cup vegetable (any vegetable you choose)
• 1 slightly beaten egg
• 1 tablespoon chopped onion 
• 3 tablespoons flour
• 1/4 to 1/2 cup water or milk (to obtain desired consistency)
• Salt, pepper and cajun seasoning (to taste)
• 2 tablespoons vegetable oil (for frying)

Directions:

1. Blend all ingredients, except vegetable oil, to thick "Pancake Batter" consistency.
2. Add oil to hot fry pan, high heat.
3. Add large serving spoon of batter to pan.
4. Turn over when edges start to turn golden and 1 or 2 bubbles in pancake.
5. Slightly mash down the pancake, fry until golden brown, flip over for few seconds.
6. Serve with butter, jam, jelly, fruits or salsa for toppings.

Ingredients

• 4 slices whole-grain bread, torn into quarters
• 1 tablespoon minced garlic
• 1 tablespoon extra-virgin olive oil
• 1/3 cup finely shredded Parmesan cheese
• 4 medium tomatoes, sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

Ingredients

Crust

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water

Filling

• 3 large eggs
• 1 cup milk
• 1/2 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels (about 1 large ear; see Tip)
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper

Preparation

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
2. Preheat oven to 400°F.
3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

Ingredients

• 5 pounds cored whole tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon chopped fresh
• 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
• 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
• 1 3/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1-2 teaspoons sugar (optional)

Preparation

1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.

Ingredients

• 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
• 1 cup small cherry tomatoes, halved
• 1 teaspoon freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
• 1 (6-ounce) smoked ham hock
• 1 large onion, peeled and quartered
• 1 thyme sprig
• 2 cups peanut oil
• 6 tablespoons buttermilk, divided
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/4 cup coarse-ground cornmeal
• 30 whole baby okra, trimmed
• 3 applewood-smoked bacon slices, cooked and coarsely crumbled
• 6 tablespoons minced fresh chives
• 1 small garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons crème fraîche
• 6 tablespoons torn fresh basil

Preparation

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
3.  Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.
4. Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
5. Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

Try these delicious recipes featuring the wide variety of meat available at the farmers' market!

Grilled Beef Tenderloin and Escarole

• 1 cup grape tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely shredded Parmesan cheese, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• ¾ teaspoon salt, divided
• ½ teaspoon freshly ground pepper, divided
• 1 clove garlic, minced
• 2 large heads escarole or romaine lettuce, outermost leaves removed
• 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 ½ inches thick

1. Preheat grill to medium-high.
2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with ¼ teaspoon salt. Season both sides of steak with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Steak and Purple-Potato Salad

• 1 teaspoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon salt, divided
• 1 clove garlic, mashed into a paste
• 8 ounces sirloin steak, trimmed
• ¾ pound small purple potatoes, (see tip), scrubbed
• 2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground pepper
• 4 large radishes, sliced
• 3 scallions, thinly sliced
• ¼ cup chopped fresh cilantro

1. Mix lime juice, chili powder, ¼ teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into ¼-inch-thick slices.
4. Whisk vinegar, oil, cumin, pepper and the remaining ¼ teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.

Grilled Chicken Ratatouille

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon salt
• Canola or olive oil cooking spray
• 1 red bell pepper, halved lengthwise, stemmed and seeded
• 1 small eggplant, cut into ½-inch-thick rounds
• 1 medium zucchini, halved lengthwise
• 4 plum tomatoes, halved lengthwise
• 1 medium red onion, cut into ½-inch-thick rounds
• 4 boneless, skinless chicken breasts, (about 1 ¼ pounds), trimmed and tenders removed (see Note)
• ¼ teaspoon freshly ground pepper
• 1 tablespoon red-wine vinegar

1. Preheat grill to medium-high.
2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

Bacon Stuffed Mushrooms

• 3 slices bacon
• 8 crimini mushrooms
• 1 tablespoon butter
• 1 tablespoon chopped onion
• ¾ cup shredded Cheddar cheese

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain dice and set aside.
2. Preheat oven to 400° F (200° C).
3. Remove mushroom stems. Set aside caps. Chop the stems.
4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5. In a medium bowl, stir together the mushroom stem mixture, bacon and ½ cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Jamaican Goat Curry

• ¼ cup vegetable oil
• 6-8 tablespoons curry powder
• 1 tablespoon allspice (see step 1)
• 3 pounds goat (can use lamb or beef if you can't find goat)
• Salt
• 2 onions, chopped
• 1-2 habanero or Scotch bonnet peppers, seeded and chopped
• A 2-inch piece of ginger, peeled and minced
• 1 head of garlic, peeled and chopped
• 1-2 cans coconut milk
• 1 15-ounce can of tomato sauce or crushed tomatoes
• 1 tablespoon dried thyme
• 3-4 cups water
• 5 Yukon gold potatoes, peeled and cut into 1-inch chunks

1. Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.
2. Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.
3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
4. Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)
5. Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
6. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
7. Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.
8. You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

Braised Lamb Shanks

• 2 Lamb shanks
• Salt
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3-4 medium potatoes, cut into 2-inch chunks
• 1 garlic clove, minced
• 1 ¼ cup stock or boiling water with a bullion cube
• 2 teaspoons fresh thyme, or 1 teaspoon dried
• 1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried
• 1 teaspoon dried oregano
• 1 bay leaf

Optional, and highly recommended:

• ¾ cup raisins, soaked in ½ cup sherry for a couple hours
• ½ cup of fresh mint leaves

1. Preheat oven to 350° F. Season lamb shanks with salt. Heat a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Add the olive oil and brown the lamb shanks in the casserole pan on all sides. Remove shanks to a dish.
2. Add onion, carrot and celery and sauté for 5 minutes, stirring often. Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.
3. Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 ½ or 2 hours or until shanks are tender.
4. Remove the shanks, strip the meat from the bones and return the meat to the pan.

Honey Soy Grilled Salmon with Edamame

• ¼ cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• ¼ teaspoon black sesame seeds
• 1 ¹⁄₃ cups cooked edamame
• Lime wedges, optional garnish

1. Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
2. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
3. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
4. Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Ingredients

• 8 farm eggs
• 1 quart heavy cream
• 1 cup Chapel Hill Creamery crumbled Smoked Farmers Cheese
• 1 cup Chapel Hill Creamery Country Sausage
• 1 8" pie crust (frozen works just fine)

Method

There are hundreds of types of berries that grow around the world. Berries are a delicious summer treat that are packed with vitamins, fiber and cancer-fighting antioxidants. Try these delicious recipes featuring farmers' market berries!

Strawberry Sorbet

Ingredients:

• 1 lb. strawberries, washed, hulled, and chopped
• ¾ c. sugar
• 1 tsp. lemon juice
• Pinch of salt

Directions

1. Combine sugar with chopped strawberries and stir until sugar begins to dissolve. Allow to stand for about an hour, stirring frequently.
2. Add lemon juice and salt. Blend strawberries in your blender and then freeze according to your ice cream manufacturer’s instructions. Place in a freezer-safe container and freeze 1-2 additional hours.

Fresh-Raspberry Gelatin

Ingredients

• ¾ cup sugar
• ¾ cup water
• ½ bunch fresh mint, leaves removed from stems, rinsed well (about ½cup)
• ½ cup white grape juice
• 1 tablespoon freshly squeezed lime juice
• 1 ½ teaspoons unflavored gelatin (½ envelope)
• 1 six-ounce container fresh raspberries, rinsed

Directions

1. Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
2. Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

Blueberry-Beef Burgers

Ingredients

• 2 slices whole wheat bread, torn into pieces
• ¹⁄₃ cup fresh blueberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• ¼ teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 12 ounces ground beef

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into ½-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

Ingredients:

Crust

• 1 ¹⁄₃cups plus about 3 tablespoons whole wheat pastry flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed light brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract

Blueberry Filling

• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon freshly grated lemon zest
• 2 cups fresh blueberries
• 1 tablespoon lemon juice
• Confectioners' sugar for dusting (optional)

Preparation:

1. To make crust: Preheat oven to 350° F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
2. Whisk together 1 ¹⁄₃cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
3. Transfer two-thirds of the dough to the prepared baking dish; cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
4. To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
5. To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
6. Combine blueberries and lemon juice in a medium saucepan; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
7. Push down the higher outside edges of the baked crust with a wooden spoon; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
8. Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners' sugar if using. Store at room temperature in an airtight container.

This year, bring Mexico to your Cinco de Mayo celebration but with North Carolina-grown specialties! Throw a local fiesta by offering your guests a taco bar filled with local fish, shrimp, pork, chicken, beef and much more. Top your tacos with seasonal farmers’ market finds. You can even wash down your Mexican fare with an almost-local margarita.

Baja Style Fish Tacos

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup dark Mexican beer

• ¹⁄₃ cup mayonnaise
• ²⁄₃ cup sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper

• Oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 2 pounds skinned halibut cut into 5 by ½-inch strips
• Freshly ground black pepper
• Corn tortillas
• 2 cups shredded cabbage or lettuce
• 2 cups tomatillo salsa, for garnish, optional
• Pickled jalapenos, for garnish, optional

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:

Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350° F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage or lettuce, tomatillo salsa and pickled jalapenos, if desired.

Wine-Braised Pork Tacos

Ingredients

• ½ pound bacon, thinly sliced crosswise
• 2 large onions, halved and thinly sliced
• 1 carrot, quartered
• 1 stalk celery, quartered
• 3 cloves garlic
• 1 jalapeno pepper, stemmed and seeded
• 2 pounds boneless pork shoulder, cut into 6 pieces
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• ½ orange
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 to 2 cups beef stock or broth
• ½ cup sour cream
• 12 to 16 corn tortillas, warmed
• ¾ cup grated parmesan cheese
• Fennel slaw, for serving (below)

Directions

Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl.

Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325° F.

Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate.

Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.

Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours.

Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.

Fennel Slaw:

Mix ¼ cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, ½ teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.

Brisket Tacos with Red Cabbage

Ingredients

• 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 4 to 4 ½ pounds brisket
• Freshly ground pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 3 tablespoons canola oil
• 3 large red onions, halved and thinly sliced
• ¼ cup packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup dry red wine
• 2 cups beef stock
• 2 bay leaves
• 16 to 20 small flour tortillas
• Red cabbage slaw, for topping (below)

Directions

Preheat the oven to 325° F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.

Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste.

Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.

Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.

Red Cabbage Slaw:

Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.

Shrimp Tacos

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, minced
• 2 tomatoes, chopped
• 1 green bell pepper, stemmed, seeded, and diced
• 1 pound shrimp, peeled and deveined, chopped
• 1 cup canned tomato puree
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper
• 8 corn tortillas
• ½ cup shredded mozzarella cheese
• Lime wedges, for serving
• Hot sauce, for serving

Directions

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

Chipotle-Lime Chicken Tacos

Ingredients

• 1 bone-in, skin-on whole chicken, rinsed and dried
• Kosher salt and freshly cracked black pepper
• 1 lime, zested and juiced (lime halves reserved)
• ¼ cup water
• 1 cup sour cream
• 2 chipotle chiles in adobo sauce, finely minced into a paste
• 8 (6-inch) corn tortillas, warmed

Directions

Preheat the oven to 400° F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add ¼ cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165° F on an instant-read thermometer, when inserted in the thickest part of the thigh.

Remove the chicken from the oven to a carving board, let sit until cool enough to handle.

In a small bowl, combine the sour cream, minced chipotles, remaining lime zest, and salt and pepper, to taste.

Once the chicken has cooled, pull the meat from bones and shred.

Put some of the shredded chicken on each tortilla, top with chipotle cream and garnish with some zest from the remaining lime. Serve with lime wedges.

Rice and Black Bean Pilaf

Ingredients

• 1 cup brown rice, uncooked
• 2 ¼ cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced (1 cup)
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 1 stalk celery, finely diced
• 1 large carrot, finely diced
• 1 teaspoon ground cumin
• ½ teaspoon dried chili flakes
• 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
• 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

Homemade Guacamole

Ingredients

• 2 ripe small Hass avocados
• 1 lemon, juiced
• 1 large clove garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 small plum tomato, seeded and finely chopped
• ½ small yellow skinned onion, finely chopped
• 1 teaspoon coarse salt
• Corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with corn tortilla chips.

Frozen Strawberry Margaritas

Ingredients

3 cups ice

Directions

Puree strawberries, orange-flavored liqueur, lime juice, 3 tequila, honey and a pinch of salt in a blender. Add ice and blend until smooth. Divide among 4 stemmed glasses; garnish with strawberries dipped in sugar.

Farmers’ Market Omelet

Ingredients:

• 4 eggs
• 1/4 cup water
• 2 tsp. grated Parmesan or Asiago cheese
• 1 teaspoon fresh basil leaves, chopped
• 1 fresh garlic glove, chopped
• 2 teaspoons butter

• ½ cup sliced mushrooms
• ½ cup thinly sliced yellow summer squash
• ½ cup thinly sliced zucchini
• ½ cup chopped bell pepper
• 1 link sausage, cooked
• 2 tablespoon water

1. Combinefilling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cookand stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Removefrom pan; keep warm.
2. Beat eggs, 1/4 cup water, cheese, basil and garlic in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges.
3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
4. When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.

Farmers’ Market Frittata

Ingredients:

• 1/2 pound unpeeled yellow potatoes, cut into 1 inch chunks
• 1/2 pound asparagus, cut into 1 inch length
• 1/2 cup grape tomatoes
• 2 1/2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 6 large eggs
• 1/4 cup milk
• 4 oz goat cheese
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)

Directions:

1. Rinse the potatoes, tomatoes, and asparagus first. Steam the potatoes until tender, for about five minutes, then set aside.

2. Heat 2 tablespoons of oil and the butter in a 10-inch oven-proof skillet over high heat. Add the potatoes, season with salt and pepper. While the potatoes are cooking, you can prepare the eggs.

3. In a large bowl, beat the eggs with milk, salt, pepper, and a dash of cayenne pepper if you want a little spice.

4. When the potatoes are brown and crisp, remove with a slotted spoon and turn the heat to medium-low. Add the asparagus and saute until crisp-tender, about two minutes. Add the tomatoes and saute two minutes longer, then flatten the tomatoes a little by smooshing them down with a rubber flipper or wooden spoon.

5. Stir back the potatoes, and pour the egg mixture in. Crumble the goat cheese on top, pressing on the pieces lightly so that it is nestled into the egg mixture. Reduce the heat to low and cook until the edges begin to set, but the top is still runny, about seven minutes. Set a large flat plate over the skillet and invert the frittata onto the plate. Add the remaining oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about three minutes. Slide the frittata onto a large plate and cut into wedges.

Pizza with Prosciutto, Spinach and Egg

Ingredients:

Pizza Dough

• 8 ounces water
• 1/8-ounce yeast
• 1/4-ounce salt
• 1 pound bread flour
• 1/8 cup olive oil
• 1/8 cup cornmeal

Garnish

• 4 cups tomato sauce
• 4 cups shredded spinach
• 2 cups grated Parmesan
• 12 slices bacon, cooked until crispy
• 2 eggs

Directions:

1. Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

2. Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.

Hard Boiled Egg Oatmeal Cookie

Ingredients:

• 2 oz flour (1/2 cup minus 1 tablespoon)
• 2 oz unsalted butter, cold, cut-up
• 1/4 cup oats
• 1/4 scant teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons light brown sugar
• 1/2 tablespoon honey
• 1/8 teaspoon vanilla
• 1/2 of a hard boiled egg
• Handful of raisins
• Handful of walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F.

2. Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into two large balls and bake at 350 degrees F for 20 minutes.

3. Remove from oven and let cool completely before serving.

Corned Beef Brisket from Scratch

Ingredients:

• 1 (8 -10 lb) beef brisket
• 4 garlic cloves , peeled and cut in thirds

The Brine

• 2 quarts water
• 1 cup kosher salt
• ½ cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• ½ teaspoon mustard seeds
• 1 pinch ground cloves

The Simmering Liquid

• Water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• ½ teaspoon mustard seeds
• ½ teaspoon whole allspice
• ¼ teaspoon whole cloves
• 4 garlic cloves, sliced

Directions:

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag, place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine.
3. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
4. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything.

Shepherd’s Pie

Ingredients:

• 2 pounds baking potatoes (about 4), peeled and thinly sliced
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil, such as safflower
• 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
• 6 celery stalks, thinly sliced
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 2 pounds ground beef chuck
• 1 cup whole milk
• 1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions:

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Irish Blue Cheese Fondue

Ingredients:

• 8 ounces blue cheese, crumbled
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 3/4 cup Irish lager
• 1/2 cup half-and-half
• Coarse salt
• Sliced apples, for serving
• Bread cubes, for serving
• Steamed broccoli, for serving
• Red and yellow peppers, for serving

Directions:

1. In a medium bowl toss blue cheese, flour, cayenne and dry mustard together; set aside.
2. Place lager and half-and-half in a fondue pot over medium-high heat; stir to combine. Bring liquid to a simmer and slowly stir in cheese mixture; continue stirring until cheese is completely melted. Season with salt. Serve immediately with apples, bread, broccoli, and peppers.

Irish Coffee Bars

Ingredients:

• 1 cup unsalted butter, plus more for pan
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 cups light brown sugar , packed
• 3 tablespoons freshly ground coffee
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup sliced almonds, skin on

For the glaze

• 1 tablespoon melted butter , warm
• 2 tablespoons Irish whiskey
• ¾ cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan, and line with parchment.
2. Whisk together flour, baking powder, and baking soda. Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds.
3. Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
4. Make the glaze by whisking together 1 tablespoon of melted butter and whiskey. Gradually whisk in confectioners’ sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour.
5. Cut blondies into 2 inch squares.
6. Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Irish Crème Brulee

Ingredients:

• 1 pint (2 cups) whipping (heavy) cream
• 3/4 cup Irish cream liqueur
• 3 eggs
• 3 egg yolks
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar

Directions:

1. Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.

2. In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
3. Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
4. Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
5. Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.

Grasshopper Ice Cream Cocktail

Ingredients:

• 1 shot green creme de menthe
• 1 shot white creme de cacao
• 2 scoops vanilla ice cream
• Fresh mint sprig, for garnish

Directions:

1. Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
2. Pour into a 12-ounce glass. Garnish with a sprig of mint.

Green Salad with Bacon-Shallot Vinaigrette

Ingredients

• 2 slice(s) bacon, cut into 1/2-inch pieces
• 1 to 2 heads salad greens
• 1 medium shallot, minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 2 to 4 large eggs

Directions

1. In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from lettuce; cut leaves into bite-size pieces. Place greens in large bowl.
3. Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
4. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with lettuce and toss until evenly coated.
5. Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
6. To serve, divide salad among 2 to 4 plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

Herb-Coated Filet Mignon

Ingredients

• 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
• 1 teaspoon Dijon mustard

Preparation

1. Preheat broiler.
2. Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
3. Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.
4. Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.

Coriander-Crusted Pork Chops with Sautéed Apples and Caramelized Onions

Ingredients

• 3 tablespoon(s) unsalted butter
• 1/4 cup(s) vegetable oil
• 2 medium yellow onions, thinly sliced
• 1 teaspoon(s) salt
• 1 teaspoon(s) fresh-ground pepper
• 2 apples, each cored and sliced into 8 wedges
• 2 tablespoon(s) coriander seed, crushed
• 1 teaspoon(s) ground cumin
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) honey
• 4 (6- to 8-ounce) boneless pork chops

Directions

1. Caramelize the onions: Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and translucent and continue cooking until onions are browned. Stir in 1/2 teaspoon of salt and 1/4 teaspoon pepper and set aside.
2. Sauté the apples: Melt the remaining butter in a large skillet over medium-high heat. Add the apples and cook until lightly browned on one side. Turn the wedges over and continue to cook until browned. Remove from heat and keep warm.
3. Cook the pork chops: Preheat oven to 400 F. Combine the coriander, cumin, mustard, honey, and remaining salt and pepper in a small bowl. Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan. Sear pork chops for 2 minutes on each side and transfer to oven. Continue to cook in the oven until done--5 to 7 more minutes. Serve with Sautéed Apples and Caramelized Onions.

Sautéed Spinach with Red Onion, Bacon, and Blue Cheese

Ingredients

• 2 teaspoon(s) extra-virgin olive oil
• 1/2 cup(s) thinly sliced red onion
• 2 clove(s) garlic, minced
• 1 bunch(es) fresh spinach, tough stems removed
• 2 strip(s) center-cut bacon, cooked and crumbled
• 1 tablespoon(s) crumbled blue cheese or goat cheese

Directions

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.

Slow-Roasted Tomatoes

Ingredients

• 3 tomatoes, halved lengthwise
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) fresh thyme leaves or 1/4 teaspoon dried
• Coarse salt and ground pepper

Directions

1. Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

Dark Chocolate Pudding

Ingredients

• 7 ounce(s) dark chocolate
• 2 cup(s) whole milk
• 1 cup(s) heavy cream
• 3/4 cup(s) sugar
• 1/4 cup(s) cocoa
• 1/4 teaspoon(s) salt
• 1/4 cup(s) cornstarch
• 1/4 cup(s) (1/2 stick) butter
• 3/4 teaspoon(s) vanilla extract

Directions

1. Chop the chocolate into very fine pieces. Combine chocolate, 1 3/4 cups milk, cream, sugar, cocoa, and salt in a large saucepan. Stir vigorously using a whisk over medium heat until mixture simmers and is smooth and thick. Stir the remaining 1/4 cup milk and cornstarch together and whisk into the chocolate mixture. Simmer for a minute, whisking and scraping down the sides with a rubber spatula. Add the butter and cook 1 more minute. Stir in vanilla.
2. Serve pudding. Store refrigerated in an airtight container with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming.

• 1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces
• 8 large garlic cloves, peeled
• 1/3 cup extra-virgin olive oil
• 4 (14-ounce) cans diced tomatoes, drained
• 1/4 teaspoon sugar
• 6 tablespoons mayonnaise
• 1/4 cup crème fraîche
• 1 tablespoon water

• 1 cup dried lentils (preferably French green lentils; 7 ounces)
• 4 1/2 cups cold water
• 1 1/2 teaspoons salt
• 1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
• 3 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1/2 teaspoon fennel seeds
• 1 1/4 pounds sweet Italian sausage links
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon red-wine vinegar, or to taste
• Extra-virgin olive oil for drizzling

Directions

For the Steak:

Ingredients

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 leek, white and light-green parts only, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 2 1/4-to-2 1/2-pound flank steak, trimmed
• 1/2 pound sliced provolone cheese (about 8 slices)

For the Crust:

• 3/4 cup breadcrumbs
• 3 teaspoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained horseradish
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

• 1 bunch mustard greens, cleaned
• 1 bunch turnip greens, cleaned
• 1 bunch kale, cleaned
• 1 bunch Swiss chard, cleaned
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 1 1/2 cups chicken broth

Directions

Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.

Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 2 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 1 tablespoon light brown sugar
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Ingredients:

2 teaspoon olive oil

1 small onion, chopped

8 ounces sliced mushrooms

3 garlic gloves, pressed or minced

28 ounces chopped tomatoes (you can use canned tomatoes, drained or fresh chopped tomatoes)

1 butternut squash (about 2 ½ pounds), peeled and cut into 1/8-inch-thick slices

1 container (15 ounces) ricotta cheese

1 package (8 ounces) mozzarella cheese

¼ cup grated Parmesan cheese

Directions:

Heat oven to 350 degrees F.

Heat olive oil in large skillet over medium-high heat. Add onions and mushrooms; cook 5 to 7 minutes. Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but ½ cup tomatoes and simmer 5 minutes.

Place remaining tomatoes on bottom of 13x9-inch baking pan. Layer half of squash on top of tomatoes. Spread ricotta evenly with back of spoon over squash. Sprinkle with 1 cup mozzarella cheese and half of tomato mixture. Layer with remaining squash, tomato mixture and mozzarella cheese. Sprinkle with Parmesan cheese.

Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before serving.

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I found some amazing cauliflower from Red Bud Farms last Saturday and did not want to make the standard gratin dish or just steam it. This recipe was delicious and the fresh dill sets it off perfectly. Enjoy.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings. Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.

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Our friend and market supporter, Ginger Zucchino of The Gardener’s Kitchen, shares her recipe for Cubed Steak which she purchases from Smith Angus Farm.

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During a North Carolina winter, it can be challening for even the most committed locavores to eat local produce. The carrots are frozen in the ground and everything else is growing very slowly. We're seeing lettuces, leafy greens and some root vegetables at the market these days. Does a green leaf salad feel like winter food?

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Makes a 2-layer cake or ~32 cupcakes 3 ounces unsweetened better quality chocolate, chopped 2 ¼ cups all purpose flour 2 tablespoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ¾ sticks unsalted butter, softened to room temperature 1 ¼ cups plus 2 tablespoons sugar 3 large eggs ¾ cup of stout beer (I prefer Young's Chocolate Stout or other chocolate

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Shelby McKenzie (Shelly Mac Farm) has shared one of her favorite recipes this week: Peachy Pork. This can be done quite "locally," using Shelly Mac's peach jam and farmers' market pork. The recipe also calls for salsa. When tomatoes are back in season, try making your own! There are many delicious ways to serve this dish - over a bed of greens, wrapped in a tortilla, over rice or on it's own.

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The past several weeks of heavy holiday eating left me craving something lighter this week. Feeling frugal and also seeking a way to use my leftover Coon Rock Farm smoked ham from Christmas, I turned to my pantry and fridge to see what could be transformed into a respectable meal.

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Happy New Year! Here in the South, Hoppin’ John is a traditional New Year’s dish, and they say it brings wealth and luck for the new year. The peas are said to represent pennies or coins, and the collards, the color of money, represent cash. With the nutritional punch this dish delivers, why not take a chance on wealth and good luck for the new year?

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A few weeks ago, I baked a few pans of a local, seasonal frittata to share with market customers in celebration of the last day of our regular season. I intended to post the recipe right away, but since I had "eyeballed" the ingredients, I needed to re-create the recipe, this time jotting down the proportions.

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Chef Martin Sreshta of Martin’s Curry Rice in Morrisville shares this fusion recipe of French and Manglorean pickling of pork with vinegar and mustard, pepped with Indian seasonings. “Its a great dish to make a large portion and keep,” Chef Martin said. “It’s a great snack with white wine and a fine recipe to enjoy locally raised pork.” He gives credit to his sister Berna for documenting the recipe.

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This past Saturday, I got a bag of peaches from Andy at Clayton Orchard. An overflowing bag-full, I gave a few to my mom and shared one with my sister Saturday after the market. This morning, I still had 7 perfect peaches on my counter and was contemplating what to do with them.

Of course, a perfectly delicious option is to simply eat and enjoy them whole, as is, but I had the itch to “make something.” Crepes came to mind. My daughter is returning from a visit with grandma in Asheville this afternoon, and she loves crepes. They are a simple, tasty snack and kind of a blank slate to which you can add anything you like. Similar to a pancake but in my mind, more versatile. With a greater proportion of egg in the mixture, crepes are more pliable than pancakes and can be used like a tortilla — breakfast, lunch, dinner or dessert. And you can put just about anything you like inside, wrap it up and enjoy!

So I whipped up a batch, then prepared one for myself, thinking I would add my fresh sliced peaches and a drizzle of maple syrup. But then I opened the fridge and saw the basil from Ben's Produce. On top of the peaches went chopped basil. And some goat cheese from Hillsborough Cheese Co. A last-minute decision was the drizzle of local honey instead of maple syrup. Mmmmm. The dish was light, fresh, sweet but not too sweet, and so easy! I ate two, and there are plenty left for my daughter.

So, whip up a batch at home and add your favorite local ingredients for an easy, delicious dish - anytime. The photo isn't the clearest, but it gives you an idea of how my crepe creation came together.

Crepes

Yield: Eight 8-inch crepes

• 1 cup flour
• 1½ cups milk
• 2 eggs
• 1 TBS oil

Whisk all ingredients together. Let batter sit for 30 minutes. Into hot skillet, pour batter, ¼ to ⅓ cup at a time. As soon as batter is poured into skillet, move the pan around to spread the mixture, forming a thin circle. Cook for 20-30 seconds on each side or until lightly browned. Layer crepes with waxed paper to prevent sticking to each other.

Submitted by Market Manager Kim Hunter

You have to love the simplicity of the tomato sandwich come summer time. Fresh sliced tomatoes, a little salt and pepper, a touch of mayonnaise, on toast. That's one of my favorite lunches in the summer.

But if you're looking for a recipe that highlights the great flavor of tomatoes, is easy to put together and has a bit of “wow” factor, the Tomato Stack Salad is it!

I made this last summer for myself and a group of friends after reading that it won first place in The Washington Post's Top Tomato contest. Enjoy! (Photo by James M. Thresher for The Washington Post).

Curious about local cheeses and which wines to pair them with? The May/June issue of North Carolina Wine Press magazine features “North Carolina Cheese Plate,” an article on a variety of local cheesemakers, including market vendor Hillsborough Cheese Co. The article tells the stories of these cheesemakers and also pairs different local wines with the cheeses. Check out the article and a local TV news segment about it.

Ginger Zucchino of The Gardener's Kitchen joined us in the Education Tent on April 24 with samples of two delicious jellies, including her original Lemon Balm Jelly. Ginger holds gardening workshops as well as canning workshops. Contact her to learn how to preserve all those wonderful flavors from the garden and the market.

Lemon Balm Jelly

Copyright © 2009, The Gardener's Kitchen
Makes 3 to 5 pints

• 3 cups water
• 1 lemon thinly sliced
• 2 cups lemon balm leaves, washed and air-dried
• 6 1/2 cups sugar
• 1 bottle liquid pectin
• finely grated peel of lemon

On the night before you plan to make the jelly, slice one lemon thinly and place in 3 cups of water to soak overnight. Next morning, strain the lemon slices from the water, retaining the water.

Bring the lemon water to a boil and add the lemon balm. Steep the lemon balm in lemon water for 10 to 20 minutes. Strain. Bring the lemon balm infusion and sugar to a rolling boil. Add pectin and bring to a boil. Stir for 1 minute. Test for jelly point. Stir in grated lemon peel. Remove from heat, place in jar and seal.

Process the sealed jars in hot water bath for 10 minutes.

Thanks to Herons Executive Chef Scott Crawford and AmyLynn LaFreniere, Chef Tournant (in photo at right) for coming to market earlier this month with his delicious North Carolina Shrimp and Potato Salad for shoppers to taste! Thanks also to him for the recipe below.

NC Shrimp and Potato Salad

Serves 4

• 8 raw shrimp, peeled and deveined, cook and dice
• 6 red bliss potatoes, dice and cook
• ¼ cup fresh peas, shucked, blanched
• 1 TBS bacon, small diced and rendered
• 1 shallot, small diced
• 1 TBS capers chopped
• 1 tsp wholegrain mustard
• 1 TBS roasted red pepper puree
• Duke’s mayonnaise, to taste
• Salt and pepper, to taste
• 1 TBS fresh herbs, cut (dill, parsley, chives)

1. Once the shrimp have been cooked, place in an ice bath to cool, once cool, small dice and place in a mixing bowl.
2. Small dice the red bliss potatoes, bring to a boil on the stove with water and salt, and reduce heat to a simmer, and cook until tender. Remove from water, then place on sheet pan to cool. Once cool add to the mixing bowl with the shrimp.
3. Once the peas have been shucked, blanched and cooled down, also place with the shrimp in the mixing bowl.
4. In the mixing bowl with the shrimp, add the capers, diced shallots, whole grain mustard, red pepper puree, Duke’s mayonnaise. Add mayonnaise, salt and pepper to taste. Thoroughly mix all ingredients together.
5. Once the ingredients are mixed together, put it serving bowl and garnish with bacon and fresh herbs.

Please note: this recipe is better if you mixed the ingredients together the night before. Wait till serving time to garnish.

Leek and Asparagus Quiche
With eggs, leeks and asparagus from the market, you can't go wrong with this dish for breakfast, lunch or even a light dinner. This recipe is from Stacey Snacks, a food blog that has a lot of really tasty recipes--and plenty of pictures to go with them. This recipe calls for gruyere cheese too, but if you want even more local ingredients, check with Hillsborough Cheese Co. on whether they have a substitute they might recommend. (photo by Stacey Snacks)

Beet Tabbouleh with Lemon, Mint and Feta
A lot of people are puzzled about what to do with beets. Thanks to Juliann Zoetmulder for this delicious recipe. Yield: 8 servings (4 cups)

Vinaigrette:
3 TBS lemon juice
2 TBS minced shallots
2 tsp honey
salt and pepper to taste
1 TBS olive oil
1 TBS walnut oil

Tabbouleh:
2 cups presoaked bulgur (1:1 bulgur/water soak one hour)
1 cup diced cooked beets (boil beets until tender)
1/3 cup chopped fresh parsley
1/3 cup chopped mint leaves
¼ cup chopped toasted walnuts
¼ cup crumbled feta cheese

Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Add olive and walnut oils and whisk until blended. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette.

Garnish salad with feta cheese.

Thanks to Market Manager Kim Hunter for sharing this seasonal recipe with market shoppers!

Ingredients

• 1 butternut squash neck (peel neck of squash then thinly slice)
• 2-3 medium sweet potatoes, peeled and sliced (about 2 ½ cups sliced)
• 6 red potatoes, peeled and sliced (about 2 ½ cups sliced)
• 1 ½ tsp salt
• ¾ cup panko-style bread crumbs

Sauce

• 3 TBS flour (plus more for pan)
• 3 TBS butter
• ¼ cup heavy cream
• 2 cups milk
• 6 ounces goat cheese (can replace with another cheese such as cheddar or gruyere)

Directions

Preheat oven to 350 degrees. Butter a 9x11” pan. Place squash, sweet potatoes and red potatoes in pan, creating 3 or 4 layers, sprinkling each layer with about ½ tsp salt. Set aside.

To prepare sauce, melt butter in medium saucepan over medium heat. Add flour to melted butter and whisk. Add cream to butter and flour, whisk gently for about one minute, allowing mixture to thicken. Add milk and stir gently. Heat mixture until steaming but not boiling. Stir in cheese and remove from heat.

Pour sauce over the squash and potatoes. Bake in oven for 35-45 minutes, until potatoes are tender and the top is slightly browned. Remove from oven and heat oven to broil setting. Top the dish with panko bread crumbs and broil for 4-5 minutes until browned.

Thanks to Herons Chef Scott Crawford for braving a chilly morning at the market on Oct. 17 to share samples of his delicious Butternut Squash Soup with Coconut & Malt and the recipe with shoppers. If you missed it, here's how you can make it at home.

• 1 large locally grown butternut squash
• 2 6-oz cans coconut milk
• 1 TBS sugar
• 2 TBS malted milk powder
• 2 TBS butter
• 1 TBS maple syrup
• 1 tsp vanilla extract
• 1 cinnamon stick
• Pinch fresh nutmeg
• Kosher salt to taste

Preheat oven to 350 degrees. Cut butternut squash in half and remove seeds. Melt 1 TBS of butter and brush the butternut with butter using a pastry brush. Season the squash with salt and place on a baking sheet. Roast the squash for 45 minutes or until squash is soft and flesh is bright orange in color. Remove from oven and allow squash to cool for 10 minutes. Scoop the squash away from the skin with a spoon and place in a blender.

In a small sauce pan, gently heat the coconut milk, malted milk powder, vanilla, maple syrup, cinnamon and nutmeg. Remove from heat and allow mixture to steep for 5 minutes. Turn on blender and add liquid mixture to butternut squash a little at a time until you achieve the desired consistency (You do not have to use all of the liquid). Add the remaining butter and sugar while blending. Season with salt to taste.

Serves 4.

Thanks to Chef Todd Mohr who conducted three cooking demonstrations Sept. 12 at the market, all focused on healthy cooking with locally grown produce.

Last spring, we met Chef Todd when he visited the market, chatted with our vendors and made this video, which he posted on YouTube. His passion and energy for local food are addictive!

Thanks to Chef Sarig Agasi (left) of Zely & Ritz for celebrating National Farmers’ Market Week with us and serving his refreshing gazpacho on August 8! Chef Sarig used market ingredients to make this delicious soup.

Thanks also to nutritionist Marda Heuman (right) for sharing her expertise about the health benefits of eating the foods available at market.

Summer Gazpacho

Ingredients

• 12 large heirloom tomatoes
• 1 onion
• 1 English cucumber or other seedless variety
• 1 sweet pepper – any color
• 6 cloves garlic
• 2 Tbl Salt – real salt, sea salt or kosher salt – not course
• 2 tsp Black Pepper – freshly ground
• ½ cup sherry vinegar
• 12 leaves of fresh basil
• Cherry tomatoes

Preparation

Cut, core and dice tomatoes. Peel and dice onion. Scrape seeds out from cucumber and dice – keep skin on. Take out seeds and dice pepper. Peel & dice garlic.

Mix all the above ingredients in a large stainless steel bowl. Add 2 Tbl salt & 2 tsp freshly ground black pepper. Add sherry vinegar and cover with plastic wrap. Marinate vegetables in refrigerator over night. Add fresh basil leaves just before blending well in blender.

To Serve

Serve cold and garnish with cucumber slivers and a few sliced floating cherry tomatoes. Serves: 10-12, depending on serving size.

In Part I of this article, we talked about a new trend in which huge corporate chains are positioning themselves as “local” and how different that is from our market’s definition of local. Now here is more about why eating local matters in North Carolina and nationwide.

1. Health & Taste. Foods harvested locally are picked ripe, which means they are at peak nutritional value (and taste!). Grass-fed beef, for example, has about half of the saturated fat content than traditionally fed cows and is much higher in Omega 3 fatty acids. These help to reduce the risk of heart disease and stroke, and also reduce symptoms of hypertension, depression, joint pain and some skin ailments.
2. Environment. Foods grown locally have a minimal environmental impact, compared to grocery store foods. These foods travel an average 1,500 miles on our nation’s highways and even further in crates flown around the world. Locally grown foods do not require processing, warehousing and packaging, which all have negative environmental repercussions.
3. Animal Welfare. Unlike factory farms, local farmers allow their cows, pigs and chickens to graze in green pastures in the open air. They are not fed engineered corn or injected with growth hormones to make them grow faster. They are grown and fed naturally.
4. Economy. Buying food from local growers helps sustain and foster the community in which we live and save family farms. It keeps the dollars local and helps farmers make a reasonable living. At the market, farmers retain 100 percent of their profits.
5. Land Preservation. Supporting local family farms helps prevent further development of land for business and preserves our state’s agricultural history. Unlike huge industrial farms, local farmers rotate and diversify their crops, which helps to replenish nutrients in the soil. This, in turn, packs the produce with nutrients.

The Informed Buyer

For more information about why corporate America is jumping into the “local” trend, take a look at The Dirty Tricks Behind Local-washing. For information on some differences between local and industrial farming, check out this series: The Truth about Frito-Lay’s “Lay’s Local” Marketing Campaign. For more on why eating local is important, check out The Sustainable Table web site.

When we eat local, we eat in season. It’s a bit old-fashioned, admittedly, but food really does taste best when it’s in season. Come to the market every Saturday for the freshest food in town.

Marda Heuman, RD, LDN, of Heuman Nutrition, has visited the market several times to educate shoppers about about how foods available at the market are better for you than what you can buy at the grocery store. Marda has lots of great information on the health benefits of eating food from grass-fed animals, plus all about the nutrients in the seasonal produce at market right now. Marda is in private practice in the Cary/Apex area. For more information, contact her at Heuman Nutrition, (919) 271-5893, heumannnutrition@nc.rr.com.

We would like to give a big thank you to Trish MacPherson, master gardener, who so graciously donated her time to answer all our gardening questions at the Market on July 4. If you are interested in becoming a master gardener, please check out this link.