Posted by Madison Whitley 3 weeks ago
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
- In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
- 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.
- Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
- 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.
- 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.
- 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
- Preheat broiler.
- Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
- 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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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
- 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.
- Serve pudding. Store refrigerated in an airtight container with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming.
Posted by Madison Whitley December 9, 2011
Ingredients
For doughnuts - 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
- 2 tablespoons warm water (105–115°F)
- 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
- 1 cup whole milk at room temperature
- 1/2 stick (1/4 cup) unsalted butter, softened
- 3 large egg yolks
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- About 10 cups vegetable oil for deep frying
For glaze - 1/4 cup boiling-hot water
- 5 teaspoons instant-espresso powder or instant-coffee granules
- 1 1/2 cups confectioners sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- About 1/4 cup sanding sugar (optional)
- Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer
Preparation Make dough:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
Make glaze:
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
Posted by Madison Whitley December 9, 2011
Ingredients
- 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
Preparation Soak and poach cod:
Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
Make confit and cook fish:
Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
Preheat broiler.
Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.
Posted by Madison Whitley December 9, 2011
Ingredients
- 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
Preparation Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
Posted by Madison Whitley December 9, 2011
Ingredients
- 3/4 stick unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons minced shallot
- 1 Turkish or 1/2 California bay leaf
- 6 black peppercorns
- 3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
- 6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
- 1 cup finely chopped onion
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon dried hot red-pepper flakes
- 1 tablespoon cider vinegar, or to taste
Preparation
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
Discard stems and center ribs from greens, then coarsely chop leaves.
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
Stir in lardons, vinegar, and salt and pepper to taste.
Posted by Madison Whitley December 9, 2011
Directions
For the Steak:
Ingredients
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.
Posted by Madison Whitley December 9, 2011
Ingredients 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.
Posted by Madison Whitley December 9, 2011
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
- 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.
- Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
- Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
Posted by Madison Whitley October 5, 2011
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.
Posted by Kim Hunter September 22, 2011
Recipe provided by Madison Whitley
Ingredients:
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
2 eggs
1/3 cup brown sugar
½ cup pumpkin puree
½ cup skim milk
¼ cup molasses
¼ cup butter
Directions:
Combine dry ingredients. In a separate bowl , beat eggs and sugar until fluffy. Beat in pumpkin, milk, molasses and butter into the egg mixture. Add wet ingredients into dry ingredients and stir just until moistened. Do not over stir.
Cook waffles in waffle maker until cooked through.
Posted by Kim Hunter August 24, 2011
Recipe by Kim Hunter
Makes 4 servings
Ingredients:
1 pound of hearty greens (swiss chard, collards, kale)
1 teaspoon salt
1 Tablespoon white balsalmic vinegar
3 Tablespoons olive oil
½ teaspoon sugar
1/3 cup chopped pecans
1-2 apples, thinly sliced and tossed with ½ teaspoon lemon juice
Extra ½ teaspoon lemon juice
Optional: ¼ cup shredded parmesan cheese
Instructions:
Chop greens, removing tough center stems. Sprinkle with salt, toss to combine and let sit for 2 hours. The salt draws out the moisture in greens and results in a nice wilted green with less dressing required. Combine white balsalmic, olive oil and sugar, whisking gently and allowing sugar to dissolve. Up to an hour before serving, drizzle dressing over wilted greens and toss to combine. Add the extra ½ teasppon lemon juice and gently mix again. Top with chopped pecans and sliced apples and optional cheese. Enjoy as a side dish or light lunch.
Posted by Kim Hunter July 5, 2011
Recipe provided by Kim Hunter
Ingredients:
1 lb chicken, cooked and chopped
2 -3 peaches, cubed
1 pepper (sweet or spicy), diced
½ onion, diced
2 Tablespoons chopped fresh basil
2 Tablespoons olive oil
4 ounces goat cheese
Salt & pepper
Add peaches, pepper, onion, and basil to the cooked chicken. Gently toss in olive oil and finish with goat cheese. Salt & pepper to taste.
Enjoy in a lettuce wrap, tortilla, on crackers on by itself!
Posted by Kim Hunter July 5, 2011
Recipe provided by Kevin Gordon
Topping:
1/4 c. honey
1.5 c. chopped almonds or pecans
1 tsp. cinnamon
1 stick real butter cut into small pieces
Chop all ingredients except honey in a food processor. Add honey and continue to chop until ingredients are mixed. If you chop too much and end up with a paste, still use it, as it looks and tastes great.
Filling:
1/4 c. honey
1 tsp. cinnamon
1.25 c. fresh blackberries, rinsed
1.5 pounds peaches, peeled and diced
4 TBSP real butter
Directions:
1. Preheat oven to 350°
2. Saute filling ingredients in butter for 10-15 minutes
3. Sprinkle filling with topping
4. Bake 10-15 minutes or until topping is golden brown and filling is bubbly
5. Enjoy, preferably with a side of homemade ice cream!
Posted by Kim Hunter June 30, 2011
Celebrate July 4th with a fresh, local dessert to take to your family picnic. Try North Carolina Peach Pound Cake, recipe courtesy of Madison Whitley:
Ingredients:
1 cup + 2 tablespoons butter
2 1/2 cups sugar, divided
4 eggs
1 teaspoon vanilla extract
3 cups all purpose flour, divided
1 teaspoon baking powder
2 cups fresh peaches, peeled, pitted and chopped
1/2 teaspoon salt
Directions:
Preheat oven to 350º. Grease a 10-inch Bundt pan with 2 tablespoons of butter and dust with 1/4 cup of sugar; set aside.
Using an electric mixer, cream together remaining butter and sugar. Continue beating and add eggs one at a time. Once fully incorporated, gradually add 2 3/4 cups flour, baking powder and salt to mixture, beating until fully incorporated.
Dredge peaches with remaining 1/4 cup flour and fold into batter. Pour batter into prepared pan and bake for 1 hour and 10 minutes. Remove from oven and allow to cool.
Posted by Kim Hunter May 27, 2011
Market vendor, Bruce Roberts of Little River Ranch, prepared these tasty sliders for Cabbage Day.
Read more »
Posted by Kim Hunter May 27, 2011
Alice Loyd, senior gardener, food preserver and market educator extraordinaire, shared samples of Kimchi and Sauerkraut in honor of Cabbage Day. She uses Sally Fallon's recipe from
Nourishing Traditions. Makes 2 quarts
Read more »
Posted by Juliann Zoetmulder May 22, 2011
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.
Posted by Kim Hunter May 11, 2011
Recipe provided by Lynne Berla of Olifant & Castelo
Read more »
Posted by Kim Hunter May 11, 2011
Posted by Kim Hunter March 16, 2011
Posted by Kim Hunter February 12, 2011
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?
Read more »
Posted by Kim Hunter February 9, 2011
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
Read more »
Posted by Kim Hunter January 19, 2011
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.
Read more »
Posted by Kim Hunter January 5, 2011
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.
Read more »
Posted by Michele McKinley December 31, 2010
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?
Read more »
Posted by Kim Hunter December 15, 2010
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.
Read more »
Posted by Michele McKinley November 28, 2010
Originally a Spanish tradition for workers who took small meals into the fields, tapas has become popular everywhere as a delicious and fun way to try lots of little dishes. Jim Pellegrini of
Muddy Dog Roasting Co. recently enjoyed a Farmers' Market Tapas Night with his family; they shared Curried Sweet Potatoes and Chard, Pepperonata, October Bean and Tuna, NC Shrimp Skewers and Marinated Shitake Skewers
Take a look at Jim's
Food Whisperer blog for the recipes and photos. Thanks, Jim, for buying your ingredients at the market and sharing!
Posted by Michele McKinley November 21, 2010
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.
Read more »
Posted by Michele McKinley November 21, 2010
Many thanks to WWFM volunteer Kevin Gordon for sharing this recipe and manning the griddle at the market this weekend for Volunteer Appreciation Day! Kevin prepared and served up the pancakes as we celebrated all the volunteers, musicians and guest educators who their time and talent at market each week. Kevin adapted this recipe from pg. 478 of
Nourishing Traditions by Sally Fallon (available at Wake County libraries, local bookstores, and Amazon).
Ingredients:
2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
2 cups yogurt, buttermilk or kefir
1 large sweet potato
1 cup crispy pecans (pg. 513 in Nourishing Traditions (optional)
2 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder (optional)
2 TBS melted butter
Preparation:
Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. Bake sweet potato until soft (400 degrees for 0.5-1hr) and mash or puree. Chop/grind pecans to desired consistency.
After soaking flour, stir in all other ingredients, and add water to obtain the desired thinness. Cook on a hot, buttered griddle or cast iron skillet. The pancakes cook longer than regular pancakes, have a slightly chewy texture, and mild pleasantly sour taste. Top with butter, maple syrup, raw honey (with plain yogurt if more tanginess is desired), pureed fresh fruit (with maple syrup if more sweetness is desired). Makes 16-20 pancakes.
Posted by Michele McKinley November 16, 2010
The shopping list at market for this recipe is simple: shrimp from
Southport Seafood Co., mustard greens from
Fickle Creek Farm or another produce vendor, cheese from
Hillsborough Cheese Co., and grits from
Muddy Dog Roasting Co.!
Thanks to Jim Pellegrini at Muddy Dog for sharing this recipe and the photo! You can read his
blog post about the process and see photos; Jim warns this is simple but not necessarily quick--so consider it for a weekend meal when you have more time.
For four servings (to double, double everything except butter, as 1/2 lb produces enough clarified butter to poach 2 lbs shrimp if you do it in batches)
3 cups water
1 tbsp salt
8 cups chopped mustard greens
1/2 lb butter
2 bay leaves
2 garlic cloves
1/2 cup cream, milk, or buttermilk
1/2 cup grated cheese of choice (gouda, cheddar, asiago, parmesan, manchego all good choices)
1/3 cup raisins (optional)
Prepare grits: place dry grits in large saucepan with salt, bay leaf and water. Bring to a boil, then reduce to a simmer. Simmer 45 minutes, stirring occasionally. Add milk and cheese. Simmer another 15 minutes. If grits seem too thick at any point in the process, add small amounts of milk or water (1/8 cup at a time) to adjust consistency. If they are too loose, simmer them harder to evaporate liquid. They should be soft, but a scoop should stay in one place and not ooze all over a plate. (Kind of like the consistency of mashed potatoes or maybe just a little more loose than that.)
While grits are cooking, clarify the butter. Melt it GENTLY in a small saucepan. As soon as it's all melted, remove from heat. Allow milk solids to settle. Skim foam off butter and add the foam to the grits. Then carefully pour off the clarified butter into a shallow saute pan, taking care not to transfer the milk solids.
Add the milks solids to the grits. Add a bay leaf and smash garlic cloves to the clarified butter and bring the clarified butter to about 170F (not higher than 200F). Allow to stand at that temp for at least 10 minutes to infuse garlic and bay leaf flavors.
Prep the greens: Wash well and remove leaves from stems. Retain stems and use them as you would celery. This recipe used mustard greens, but any greens will suffice: collards, kale, chard, spinach, bok choy, tat soy are all great substitutes. Coarsely chop the leaves.
When the grits are done, poach the shrimp by adding them to the 170F butter. Adjust temp to maintain 170F. Let the shrimps poach until they start to look cooked, about 4 or 5 minutes. Turn the shrimps, cook another 3 or 4 minutes.
While shrimps are poaching, wilt the greens in hot oil (use a little clarified butter in a separate saute skillet). Add some raisins (optional). The greens will only need a 20 seconds or so to wilt, so do this immediately before you are ready to plate.
Plate by putting on a thin layer of greens. Add a generous dollop of grits (maybe 1-2 cups). Top with a few poached shrimp. Drizzle with clarified butter (2 TBS per plate). Garnish as you like.
Note that your infused clarified butter will keep well in the fridge and can be used to cook fish, can be added to soups (especially a soupe de poisson, bouillabaisse, etc), eggs, etc., so don't discard it right away. Experiment!
Posted by Michele McKinley November 2, 2010
Thanks to Jim
Pellegrini of
Muddy Dog Roasting Co. for this recipe and taking the fear factor out of dealing with "big, gnarly, hard-to-handle ingredients" like pumpkins and squash. Try this recipe out, and read what he has to say about cooking with "difficult ingredients" at his
Food Whisperer blog.
Jim suggests serving this as a main dish with a nice green salad or as a side dish.
1 small to medium pumpkin (1-2 lbs), seeds and rinds removed, cubed into 1-inch pieces
1 medium onion, diced
6 TBS olive oil
6 cups cooked rice (still warm)
2 eggs, beaten
4 TBS minced herbs of your choice (sage and parsley work well)
2 cups grated semi-hard or hard cheese of your choice
salt
pepper
Saute the pumpkin and onion till squash is
al dente, about 5-10 minutes depending on cube size. Mix the squash saute with the rice, add herbs and eggs, salt and pepper to taste. Spread mixture into two small to medium oiled or buttered casseroles. Sprinkle one cup cheese on each.
Bake in 375 degree oven until cheese starts to brown, about 20 minutes. Broil if desired to brown cheese.
Posted by Michele McKinley October 27, 2010
Market Manager Kim Hunter recently made this
Ginger Pumpkin Cake twice. Here are Kim's notes about using locally grown pumpkin to make this recipe.
"The recipe calls for 15 oz pumpkin. You can use canned, but for the local spin, bake some fresh local pumpkin. I had a
medium-sized baking pumpkin from Farm Front Gardens, which was enough to make this recipe on two different occasions. (I froze half of the cooked pumpkin.) And you can toast the pumpkin seeds (toss with a little olive oil and salt) for another good snack.
Directions for cooking fresh pumpkin: Cut stem from top to allow steam to escape. Bake pumpkin in a 350°F oven (on a piece of parchment paper of aluminum foil lined cookie sheet) until soft. (About 45-60 minutes for a small to medium pumpkin. Check it with a fork at 45 minutes--you want it tender, no resistance to the fork. )
Remove seeds and keep in a separate bowl if you will be toasting them later. Scrape pulp from inside of pumpkin into a large bowl. Freeze any portion not being used. Squeeze out any excess moisture before cooking with pumpkin and process in a blender or food processor until smooth.
Posted by Michele McKinley October 26, 2010
Give this easy but delicious recipe a try this fall as the green beans are in at market and the basil in your garden hasn't been bit by the frost yet. Consider it as a fresh, healthy alternative to green bean casserole for your Thanksgiving celebration.
Serves 4 to 6.
2 lbs green beans, trimmed and broken in half if large
2 cloves garlic, minced or pushed through a garlic press
20 basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tsp Dijon mustard
4 TBS red wine vinegar
1/2 cup olive oil
3 scallions
Bring water to a boil and cook beans until tender crisp. Pour immediately into a colander and pour ice water over them to stop the cooking action. (This can be done ahead--drain and store in a zipped storage bag.)
In a blender or food processor, put the garlic, basil, salt and pepper. Pulse on and off, then add mustard and vinegar. Pulse until smooth. Add the oil slowly in a thin stream, with the machine running, just until blended.
Place beans in serving bowl and pour vinaigrette over them. Toss to coat thoroughly. Garnish with scallions.
Posted by Michele McKinley October 20, 2010
This simple dish has great flavors and warmth for the fall--perfect for any dinner or a side dish for Thanksgiving.
Serves 4
1 medium butternut squash, peeled, seeded and cut into 3/4" cubes
1 medium carrot, peeled and cut into 1/2" cubes
1 small onion, peeled and chopped
1 1/2 TBS fresh rosemary, chopped
2 TBS extra virgin olive oil
salt and pepper
Preheat oven to 400 degrees. In a medium bowl, toss ingredients together until evenly coated with oil and herbs. Season with salt and pepper. Place evenly on a non-stick baking sheet and roast until tender, about 30 minutes.
Enjoy!
Posted by Michele McKinley October 4, 2010
I bought two dozen littleneck clams and a pound of shrimp from
Southport Seafood Co. last weekend at market, but I didn't really have a plan as to how I was going to prepare them. A quick online search yielded a simple and really tasty recipe from Giadia De Laurentiss,
Mussels, Clams and Shrimp in Spicy Broth.
I made the recipe as it is featured with only a few minor changes: no mussels and only half of the crushed red pepper so that my kids would eat it. Paired with bread from
La Farm Bakery and a salad of mixed greens from
Ben's Produce and
Farm Front Gardens, we enjoyed a great Sunday night dinner that was almost entirely local!
According to people who reviewed the recipe, you also could add fish. Don't be afraid to alter recipes for the ingredients you have or to put a seasonal spin on them!
Posted by Michele McKinley September 28, 2010
Thanks to sponsor
Whole Foods Market of Cary for sharing this
Brown Rice Salad recipe and free samples at market.
This is a versatile recipe that can be tailored to which vegetables are in season. Saturday, Whole Foods Market prepared this salad with brown rice and a bit of white rice, radishes, cherry tomatoes, peppers and basil and parsley. It was refreshing and tasty!
We appreciate Whole Foods Market of Cary's support of the WWFM and local growers everywhere!
Posted by Michele McKinley September 22, 2010
Thanks to Linda Spain of
Spain Farm for these recipes--something for the meat lover and for the vegatarian too!
Beef Burgers with Mushrooms and Aioli
5 large Spain Farm shitake mushrooms, stems removed
1 1/4 lbs lean ground chuck
1 1/2 tsp salt
3/4 tsp freshly ground black pepper
3 TBS olive oil
1/2 cup mayonnaise
2 tsp fresh lemon juice
1/2 tsp minced garlic
4 4-inch square or round ciabatta or foccacia squares, halved horizontally
2 cups fresh arugula
Directions:
Combine the ground chuck, salt and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch thick) patties.
Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
Mix the mayo, lemon juice and garlic in a small bowl to blend. (The patties, mushrooms and garlic may can be prepared up to this point 1 day ahead. cover them separately and refrigerate.)
Prepare the grill (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes for side for medium rare. Grill the mushrooms til just tender, about 5 minutes per side. Grill the focaccia squares cut side down, til lightly toasted, about 2 minutes.
Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange them over the mayo. Place the burgers on top. Spread garlic mixture on the cut side of tops and arrange a handful of arugula on each. Cover the burger with roll tops and serve. Enjoy!
Shitake and Black Bean Quesadillas
4 8-inch whole wheat flour tortillas
1/2 lb Spain Farm shitake mushrooms, sliced
2 TBS balsamic vinaigrette
1 cup black beans, rinsed and drained
1 2-oz jar dice pimiento, drained
1 cup (4 oz) shredded Mexican cheese blend
1/4 cup thinly sliced green onions
2 TBS olive oil or butter
chopped fresh cilantro (optional)
salsa (optional)
Directions:
Stack tortillas and microwave for 1 minute, or put into a warm oven. Keep warm.
Heat oil or butter in a large nonstick skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes, or until tender. Add vinaigrette, beans, and pimientos. Cook, stirring constantly, 1 to 2 minutes, or until liquid evaporates. Mash bean mixture slightly with a potato masher or fork.
Spoon about 1/3 cup bean mixture onto each warm tortilla. Sprinkle each with 1/4 cup cheese and 1 TBS onions. Fold tortillas in half.
Wipe skillet with paper towel; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan and cook 2 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Garnish with cilantro and salsa, if desired.
Posted by Michele McKinley September 8, 2010
Fall is in the air, and the apples have come to market! Many thanks to
The Produce Lady for sharing some great apple buying and storing tips, as well as this
Apple Crisp recipe.
In her September newsletter, The Produce Lady says to look for apples that are firm and have no bruises, then store them in the refrigerator for one to two weeks. Larger quantities can be stored in a cool dry place, such as a garage or cellar. Be aware that apples stored at room temperature turn soft faster.
"This is a wonderful, healthy substitute for apple pie. Leave the peel on the apples to increase nutrients and save time. Additional mix-ins, such as fresh or dried cranberries, walnuts, pecans or almonds, can be included as well," The Produce Lady said.
4 cups sliced apples
2 TBS butter
¾ cup quick-cooking oats
¼ cup sugar
¼ cup whole wheat flour
2 tsp cinnamon
1 tsp lemon juice
Preheat oven to 375 degrees F. Coat baking dish with nonstick cooking spray. Peel apples and cut into slices. Melt butter in a small bowl in the microwave. In a medium bowl, combine all ingredients except apples. Stir until well blended. Place apples in baking dish and spread oat mixture on top. Bake 45 to 50 minutes until desired brownness. Serves 6.
Posted by Michele McKinley August 6, 2010
Market Manager
Kim Hunter shares this recipe featuring protein-packed whole grain quinoa, plus peppers, peaches, goat cheese and basil that you can buy at the market.
Summer Ginger QuinoaMakes 4-6 servings
1 cup quinoa
1 ½ cups water
1 ½ teaspoon freshly minced ginger
1 teaspoon olive oil
1 teaspoon salt
½ medium onion, finely chopped
1 clove of garlic, diced
½ teaspoon finely chopped hot pepper (optional)
1 bunch of chopped fresh basil (about 10 basil leaves)
1 teaspoon lemon juice
2 peaches, cut into thin bite sized pieces
2 ounces goat cheese
Preparation:
In a medium pot, soak quinoa in water for 15 minutes. Drain and rinse, then return quinoa to pot and add 1 ½ cups water. Stir in the oil, salt and fresh ginger. Bring quinoa to a gentle boil over medium-high heat. Once boiling, immediately reduce heat to medium low and cover the pot. Cook for 15 more minutes. After 15 minutes, remove from heat and keep covered for five minutes.
While quinoa is cooking, sauté onion, garlic and hot pepper in a skillet until onion is lightly browned and tender. After quinoa had cooked, add onion mixture.
Top quinoa with goat cheese, basil, and peaches and drizzle with lemon juice….enjoy!
Posted by Michele McKinley July 27, 2010
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
Posted by Michele McKinley July 19, 2010
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).
Posted by Kim Hunter July 8, 2010
Mini burgers, or sliders, are all the rage these days and shoppers were able to sample a local version in the Education Tent last weekend. Created by market shopper and volunteer Andy Hethcote, the burgers were aptly named firecracker sliders in the theme of Independence Day, with hot chile sauce providing the 'just beyond subtle' spiciness. Most of the slider ingredients can be found at the market, including ground beef, lettuce, red onion, eggs and feta cheese. Buy your ingredients at the market for a local rendition on traditional summer grilling!
Firecracker Sliders (makes 24)
1 lb ground beef
1 egg
3 T bread crumbs
2 T Worcestershire sauce
2 t salt
1 t pepper
toppings (below)
3/4 cup blue cheese or feta dressing (below)
6 hot dog buns, sliced into quarters for 4 slider buns per hot dog bun
Combine beef, egg, bread crumbs, Worcestershire and hot chili sauce. Divide meat mixture into 24 pieces, forming small round patties. Cook beef on grill, stovetop or "slider maker". Assemble sliders in sliced hot dog buns, adding toppings and 1/2 tsp of dressing to each.
Toppings:
thinly sliced red onion
chopped lettuce
blue cheese or feta dressing
Dressing: (makes about 1 1/2 cups)
1/3 cup blue or feta cheese
1/4 cup cider vinegar
1 t Worcestershire sauce
1/2 t hot sauce
1 cup olive oil
salt & pepper to taste
Combine all ingredients in food processor. Pulse until combined.
Posted by Michele McKinley June 28, 2010
Many thanks to Linda Watson of
Cook for Good for joining us at market with all of her great advice and savvy tips on cooking fresh market ingredients to stretch your food dollar. Linda's mantra is that you'll save money by cooking and eating delicious, seasonal food from scratch. You'll make a positive difference, too: for your health, your family, and for your community and planet.
The average Cook for Good meal here in North Carolina costs less than $1.18 per meal using thrifty ingredients and only $1.83 using green (mostly organic or sustainably grown) ingredients. That's less than the food stamp allowance of $1.99 per meal per person. And Linda shows how quick and efficient cooking can be.
Linda prepared
Noodles in Spicy Peanut Sauce with Seasonal Vegetables at the market and shared samples as she talked about how to cook with out wasting anything! This dish is great for any time of the year because you can change it easily based on what vegetables are in season, and it takes less than 20 minutes to prepare!
Linda is teaching "Beans: The Basis for Thrifty, Healthy Eating" on July 17 and "A Tale of Two Sauces" on August 14 at Chatham Marketplace in Pittsboro. Check out her
web site for details, more recipes and to sign up for her free e-newsletter.
Posted by Michele McKinley June 20, 2010
Nearly all the ingredients in this simple, beautiful and delicious
Summer Peach and Tomato Salad are at the market right now! I made this salad with peaches, heirloom tomatoes, feta cheese, basil and honey--all from the market--last night to bring to a friend's house for dinner. It's a cool, fresh and light salad perfect for these hot days. (Photo credit: Gentl & Hyers; Styling: Kendra Smoot)
We finished off dinner with this
Peach Cobbler recipe--couldn't be easier or tastier!
Posted by Michele McKinley June 14, 2010
Market Manager
Kim Hunter shared samples of this recipe last week at the Wake County Human Services building in Raleigh as she shared information with folks that our market is accepting, EBT, debit and credit cards! Kim says you can substitute almost any local seasonal produce in this dish.
Summer OrzoServes 6
1 lb orzo, cooked as directed
2 medium zucchini, chopped
2 medium squash, chopped
1 red onion, diced
3 cloves garlic, diced
Salt & pepper to taste
¼ cup olive oil, plus 1 tsp for skillet sauté
2 TBS balsamic vinegar
3 chopped tomatoes or 1 pint cherry tomatoes
1 large bunch basil, chopped
2/3 cup of your favorite strong-flavored cheese such as parmesan, goat cheese, or feta
Cook orzo as directed, rinse in cool water and set aside. Heat about 1 tsp olive oil in skillet, then saute onion and garlic until tender, about 5 minutes. Add chopped zucchini and squash, sauté another 5 minutes. Add salt and pepper to taste. Remove from heat.
In large bowl, add sautéed vegetable mixture to orzo. Mix in the olive oil and balsamic vinegar. Stir in tomatoes, basil and cheese. Add salt and pepper to taste. This dish can be served hot or cold. Enjoy!
Posted by Michele McKinley June 14, 2010
Thanks to
Southport Seafood Co. for this recipe!
Serves 2-4
Ingredients:1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
lemon pepper and salt to taste
3 TBS butter
1 1/2 TBS extra virgin olive oil
1 TBS fresh Italian parsley, finely chopped
2 cloves garlic, minced
2 lbs sea bass
Preparation:Combine onion powder, garlic powder, paprika, lemon pepper, and salt in a small bowl. Sprinkle on both sides of fish. To prepare butter sauce, combine butter, garlic, and parsley, in a small saucepan. Remove from heat once butter has melted. Preheat grill for medium high heat. Place fish on lightly oiled grate, cook for 7 minutes. Turn fish and coat with butter sauce. Cook for 7 more minutes. Once fish flakes easily, remove from heat, drizzle with olive oil, and serve.
Posted by Michele McKinley June 6, 2010
Thanks to Chef Tara Davis,
The Studious Chef, for joining us at market on June 5 with her delicious Mini Caprese Frittatas. The eggs, tomatoes, garlic, basil and cheese can all be purchased at the market! Here is her recipe, which is great for breakfast or brunch.
Makes 18 mini frittatas
1 dozen eggs
1/2 cup milk
3 tomatoes, diced
2 large cloves garlic, minced
1/3 cup basil, chiffonaded (finely sliced)
1/3 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 TBS good extra virgin olive oil
1. Preheat oven to 375 degrees. Grease muffin pan or muffin pan fitted with silicone muffin cups. (These work really well to ensure a perfect non-sticking frittata.)
2. Heat a large pan, add olive oil. Saute garlic for 30 seconds or until fragrant--do not brown. Add tomatoes and season with salt and pepper. Drain tomatoes in a colander and set aside.
3. In a large mixing bowl, whisk together the eggs with milk. Add tomatoes, Parmesan, feta and basil. Season again with salt and pepper.
4. Pour into prepared muffin cups (filling just below the top) and bake for about 15 minutes or until eggs have puffed and are a light golden brown. Remove from oven and let rest--they will fall and become uniform in size after a few minutes. Garnish with fresh basil and a pinch of Parmesan. Buon Appetito!
Posted by Michele McKinley June 2, 2010
Kim Hunter, WWFM market manager, is so passionate about local food that she also has launched
Sarah Cecilia's Good Food Co., aimed at providing fresh, local "real" food for everyone in the area to enjoy, regardless of their income.
Last week, Sarah Cecilia's served up its
Local Shrimp Summer Rolls with Vinaigrette Dressing to rave reviews in Raleigh. When you're eating locally, you're eating in season, which means you may need to improvise a bit on traditional recipes to make them seasonal. In this dish, Sarah Cecilia's used a variety of veggies and herbs from the farmers' market to make this recipe work seasonally. Check out the
recipe and some thoughts on how budget friendly this dish is.
Posted by Michele McKinley May 27, 2010
We enjoyed this
Macerated Berries dessert last year when the stawberries were still in and the blueberries had just arrived! I followed the recipe exactly with one exception: I skipped the pistachios. Be sure to whip your cream instead of buying at the store--SO much better homemade! Despite the light reviews, this was incredibly easy, refreshing and delicious!
Posted by Michele McKinley May 25, 2010
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.
Posted by Michele McKinley May 15, 2010
Thanks to Chef Sarig Agasi of
Zely & Ritz for sharing a taste of his delicious Saute Escarole with Green Onion & Garlic Chives and Green Onion Vinaigrette at market today. Here is the recipe to try yourself at home.
1 head of escarole, cut by 4
1 bunch of green onions
1/2 bunch of garlic chives
1/3 cup cider
1/2 cup grape seed oil
Blanch the escarole and chives in salted water and shock in ice water. Chop the white part of the onions very fine and saute in a pan over mid heat with olive oil, salt & pepper. Add the blanched escarole and chives, and saute for 2 minutes. Transfer to a plate and mix with the vinaigrette.
Vinaigrette:
Cut the green part of the onions and blanch in hot water and then put in ice water bath like the escarole. Using a blender, blend the green part of the onions with 1/4 cup cold water. Add 1/3 cup cider and 1/2 cup grape seed oil. Add salt to and pepper to taste.
(Option: leave the garlic chives out.)
Serve with roasted or grilled sausage and a local beer or glass of rose.
Posted by Michele McKinley May 9, 2010
So in 2010, the question isn't "Where's the Beef?" but rather "Where's the Flavor?" according to a recent
Wall Street Journal article. Author Mark Schatzker comments on how USDA rules, mass production and efficiency have compromised the taste of beef over the years. He points out that "cheap beef doesn't taste good. What we've gained in yield and efficiency, we've lost in flavor," he says.
All is not lost, according to Schatzker, however. He says that you can find an excellent steak by "combing the farmers' markets." He also notes that beef from grass-fed cows is healthier for you, as it has "less saturated fat, more heart-healthy omega-3s and is denser in vitamins and antioxidants."
Posted by Michele McKinley May 8, 2010
Thank you to Chef Gayla Bonke of
Chatham Street Cafe & Catering for joining us at market with two delicious salads featuring seasonal market ingredients. Thanks also for the recipes!
Panzanella Salad with Beans and Greens
Yields 8 to 10 servings
1 bunch red chard or mustard greens , trimmed and roughly chopped
1 bunch kale or turnip greens – trimmed and roughly chopped
(both bunches to total approximately 1 lb, once trimmed)
2 TBS olive oil
½ loaf day old French, Italian or ciabatta bread, cubed
1 cup chopped sundried tomatoes, drained
1 or 2 cans cannellini or white beans, drained
3 TBS balsamic vinegar
6 TBS olive oil
1 tsp kosher salt
½ tsp freshly ground pepper , more to taste
Trim and chop greens and place on a cookie sheet lined with foil, drizzle two tablespoons olive oil over greens and cover with another piece of foil and fold sides and ends together to form an envelope like tent for baking. Place in a 400 degree oven and roast for 20 minutes. Remove, un-tent and let cool slightly. Be careful to not get burned by the steam.
In a large bowl combine bread, sundried tomatoes and cubed bread, whisk olive oil and vinegar and salt and pepper together, add greens to bread mixture and toss with the dressing. Serve immediately as a side dish or main vegan entrée.
Orzo Pasta Salad
Yields 8 to 10 servings
1 lb. orzo pasta (small rice shaped pasta)
1 cup chopped sundried tomatoes
8 oz crumbled feta cheese
1/3 cup olive oil
½ cup finely chopped parsley or cilantro
Salt and pepper to taste
Bring a stockpot full of boiling salted water to a rolling boil, add orzo and cook til al dente’, approximately 8 minutes. Drain and place in a large bowl.
Add sundried tomatoes, crumbled feta, chopped parsley or cilantro, olive oil and salt and pepper. Toss and serve, or cover tightly with plastic wrap and refrigerate. Set salad out for a few minutes prior to serving to take the chill off.
This salad is also great at room temperature. To make this more of a hearty main course, toss in some roasted chicken or cooked shrimp.
Posted by Michele McKinley April 26, 2010
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.
Posted by Michele McKinley April 26, 2010
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)
- Once the shrimp have been cooked, place in an ice bath to cool, once cool, small dice and place in a mixing bowl.
- 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.
- Once the peas have been shucked, blanched and cooled down, also place with the shrimp in the mixing bowl.
- 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.
- 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.
Posted by Michele McKinley April 12, 2010
We're launching our new
"Market to Menu" series, showcasing your favorite recipes! Share your recipes with us, and we'll post them for all our shoppers to enjoy. Please send recipes to
info@WesternWakeFarmersMarket.org and provide a link and/or source along with your name and the recipe, and notes about how you tweaked the recipe, if at all.
A quick thought on shopping the market: If you see ingredients at market that you're not sure how to cook, ask the vendors. They are experts! Or step out of your comfort zone and substitute an item from one of your favorite dishes.
Here are two seasonal dishes to get our Market to Menu series started, and remember to check the
Learn tab for recipes posted earlier this season and last year. Bon appetit!
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.
Posted by Michele McKinley April 3, 2010
Chef Ricky Moore of
Giorgio made a whole lot of his fantastic Greek doughnuts at market today! The loukoumades were made with local goat cheese and honey from the market. Thanks to Chef Moore for joining us at market, sharing his samples and this recipe!
Ingredients:
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp white sugar
2 eggs, beaten
1/2 cup local goat cheese
1/2 cup Greek yogurt
1/4 tsp vanilla extract
1/2 cup confectioners' sugar for dusting
Method:
1. Heat oil i a deep fryer to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, yogurt, goat cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time. Loukoumades will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Yield: 25 balls
Posted by Michele McKinley November 15, 2009
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.
Posted by Michele McKinley October 19, 2009
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.
Posted by Michele McKinley October 10, 2009
Many thanks to Cary resident
Ginger Zucchino for joining us in the Education Tent on Oct. 10 with her delicious apple butter that she made and canned! Ginger teaches classes on raised bed, organic gardening as well as preserving foods by canning them. She has a passion for educating people about growing fresh, healthy food in a sustainable way. Ginger is currently offering workshops on winter gardening and preservation. Yes, in Cary and Morrisville, you can garden year-round! Check out her web site,
The Gardener's Kitchen, for workshop details and additional information.
Posted by Michele McKinley September 22, 2009
Thanks to Market Manager Kim Hunter for sharing this recipe. It’s quick, inexpensive and loaded with flavor and nutrients. Plus, all the fresh ingredients are currently in season in North Carolina—buy them at the farmers’ market!
Kale and Potatoes
(4 servings as a side dish, 2 servings as a light main course)
Ingredients:
Extra-virgin olive oil
1/2 onion, chopped
2 medium potatoes, chopped into 1/2 inch squares
1 T finely chopped red pepper, if desired
1 bunch of kale, chopped and ribs discarded
1 clove garlic, minced
Salt and pepper
4 slices of bacon from a local producer, fried in skillet then drained and coarsely chopped
Instructions:
If using bacon, fry in skillet until crispy. Remove bacon and excess grease from pan. Drain bacon, set aside.
Add about 1T olive oil to the skillet, just enough to coat the bottom. Once heated, add onion, potatoes and red pepper (optional). Sauté on medium heat about 10 minutes, until onion is slightly browned and potatoes are just tender. Add chopped kale, garlic and 2 T water to pan. Sauté for an additional 3-5 minutes until kale begins to darken in color and is slightly wilted. Add salt and pepper to taste.
Remove from heat and stir in chopped bacon. Serve.
Posted by Michele McKinley September 21, 2009
Many thanks to Linda Watson of
Cook for Good for joining us at the market and sharing her wonderful
Southern Summer Pesto and
Vichysoisse Encore samples and recipes! Linda shared a lot of great information with market shoppers about how to prepare these items in a more healthful way (less cheese, for instance, in the pesto, and yogurt in the vichysoisse rather than cream), as well as how to stretch the food budget when preparing these dishes. Making the soup after the pesto, she explained, allows you to use all the basil stems and the parmesan rinds for flavorings. Check out Linda's
web site for more recipes and tips on saving money while cooking in a healthy way with local ingredients!
Posted by Michele McKinley September 16, 2009
Posted by Michele McKinley September 8, 2009
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!
Posted by Michele McKinley September 7, 2009
Thanks to
Chatham Street Cafe Chef/Owner Gayla Bonke for sharing her wonderful savory pesto cheesecake and cheddar chile cheesecakes and the recipes.
Pesto Cheesecake
½ cup fresh or ready-made pesto
1 ½ TBS butter at room temperature
¼ cup fine breadcrumbs, lightly toasted
¼ cup good parmesan, asiago or romano cheese, grated
2 cups small curd cottage cheese
1 lb (2 8-oz blocks) cream cheese at room temperature
¾ cup good parmesan, asiago or romano cheese, grated 4 eggs
Preparation:
Preheat oven to 325 degrees. Butter the bottom and sides of a 9 inch springform pan using a pastry brush. Mix breadcrumbs and ¼ cup parmesan cheese. Sprinkle the mixture into the pan and turn it to coat the sides and bottom completely. Refrigerate.
In the bowl of a food processor with the blade or in a blender, mix the cottage cheese, cream cheese and parmesan until smooth. Add the eggs and pesto and blend completely. Pour the mixture into the chilled pan and set it on a baking sheet.
Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake approximately 1 hour with the oven door ajar. Transfer to a rack, remove the springform ring sides and cool to room temperature before serving.
Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.
Cheddar Chili Cheesecake
1 ½ TBS butter (softened to grease springform pan)
¼ cup fine breadcrumbs, lightly toasted
¼ cup sharp cheddar cheese, grated finely
6 oz thinly sliced ham
1 ½ lbs (3 80z blocks) cream cheese, softened
¾ pound sharp cheddar cheese, shredded
1 cup small curd cottage cheese
¾ cup green onion, chopped
4 eggs
3 TBS jalapeno pepper, seeded and finely chopped*
2 TBS milk
1 clove of garlic, finely minced
*you may substitute 2 teaspoons of Vesta Fiery Gourmet Topping “Hot” or more to taste for the jalapeno
Preparation:
Heat oven to 325 degrees. Butter a 9 inch springform pan, bottom and sides with a pastry brush. Mix breadcrumbs and ¼ cup cheddar cheese together and sprinkle into pan. Tilt the pan and lightly cover the sides and bottom with the crumb and cheese mixture. Refrigerate.
Dice about half of the ham; reserve remaining slices. In a food processor using the bowl and the blade mix the cream cheese, cheddar, cottage cheese, onion, eggs, jalapeno, milk and garlic, process until smooth. Pour slightly more than half the filling into chilled pan. Top with reserved ham slices in an even layer. Cover with remaining filling. Set pan on a baking sheet.
Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake in the oven with the door ajar for approximately 1 hour. Transfer cheesecake to a cooling rack, remove the springform ring and cool the cheesecake to room temperature before serving.
Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.
Posted by Michele McKinley September 1, 2009
Thank you to
Herons Chef Scott Crawford for sharing his Sweet and Sour Eggplant at the market on Abundance Day and the recipe!
2 cups local eggplant peeled & diced
¼ cup sake
2 tablespoons rice wine vinegar
1 teaspoon yuzu juice or lime juice
1 tablespoon white sugar
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon Kanzuri paste or Thai chili sauce
1 sprig fresh cilantro chopped
3 chives sliced
Method: In a large sauté pan simmer the Sake, vinegar, sugar honey, soy sauce and chili sauce until it thickens slightly. Add eggplant and cook for 2-3 minutes until it begins to soften. Add yuzu juice and fresh herbs, can be served hot or chilled.
Makes 4 servings.
Posted by Michele McKinley August 6, 2009
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.
Posted by Michele McKinley August 2, 2009
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.
- 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.
- 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.
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.- 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.
- 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.
Posted by Amy Lee August 1, 2009
The first Sat. in August at the market we learned a ton about bees and their important role in making healthy & sweet honey! Thanks to Sandra Sarlinga from "
The Farm Fairy", many questions were answered about these incredible creatures:) It was really interesting to be able to watch the bees at work right there at the market! Typically gathering the bees for a short trip short not be so hard, but apparently when it rains, the bees become all a buzz. Thanks Fabian, (Sandra's bee-mate and husband) for taking a few stings to bring them to share with us! If you missed a test taste during the education, you can try the yummy honey their bees produce by visiting their tent at the market. Look for "T
he Farm Fairy" sign:)
Posted by Michele McKinley July 29, 2009
When you hear the phrase, “eating local,” what does it mean to you? In Frito-Lay’s new ad campaign, the company suggests its potato chips are wholesome because a "local" farmer in Texas or Michigan, for instance, grew the potatoes. Recent Wal-Mart ads tout its “local” produce--like Georgia peaches in Georgia stores--although most of its food is shipped from far and wide.
In these tough economic times, in particular, more Americans are choosing to spend their dollars at local businesses. According to Packaged Facts, a market research firm, local food sales will increase from $4 billion in 2002 to $7 billion in 2011.
If imitation is the sincerest form of flattery, it’s not all bad news that big business wants in on the “local” action. This marketing trend proves that consumers do have an impact on corporate decisions, and that American companies have noticed consumers’ increased local spending.
Local Benefits
At the Western Wake Farmers’ Market, when we say “local”, we mean that all the foods are grown, harvested, caught or crafted within 125 miles of the marketplace at Carpenter Village. (In fact, most vendors are within 80 miles; we went out 125 miles to get the local seafood!) Local matters for a variety of reasons: health and taste, environment, animal welfare, economy and land preservation.
Stay tuned for Part II with more information on why eating local matters.
Posted by Michele McKinley July 26, 2009
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.
Posted by Michele McKinley July 20, 2009
Wondering what to do with all that wonderful seasonal produce from the market or even your own garden? Here are a few links for recipes you may want to try.
Farm to Table @ Epicurious.comExplore this entire series for recipes, tips, gardening, local restaurants and farmers, plus an NC ingredient map.
Healthy recipes too.
Crazy for Tomatoes?Here are
25 different things you can do with farm-fresh tomatoes. Plus
light tomato recipes.
A visual guide to
12 heirloom tomato varieties.
Peachy Keen FlavorsClick on June 2009, choose Desserts. Plus
lighter peach recipes.
Peel Back the Flavor: CornSandwichSaladOrganic Recipes from bloggers who love organic
Herbs: Visual Guide and Recipe Ideas for 13 Herbs
Cooking with Fresh Figs
Posted by Juliann Zoetmulder July 5, 2009
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.