Farmers Market and Produce Stand Recipes
Gardens in Drummerland are well into production; berries are ready for picking. Lots of fresh produce to be found at the area Farmers Markets and produce stands. Here are a few recipes utilizing the fresh produce now in season.
If you have a favorite summertime recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to email@example.com.
Kale Caesar Salad
1 bunch Lacinato kale, or 4 c. loosely packed
1 bunch curly kale, or 4 c. loosely packed
1/4 c. Caesar dressing (4-6 T. depending on coat level)
1 c. croutons
1/4 c. Parmigiano Reggiano shavings or more as desired
2 T grated Parmigiano Reggiano
Strip the leaves from the stems of the kale and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Chill the greens in the fridge.
Chop the kale into bite-sized pieces, then place into a large mixing bowl.
Add the Caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves.
Toss in the croutons and Parmigiano Reggiano cheeses.
Taste and make adjustments as necessary, maybe some freshly ground black pepper on top. Enjoy! 2 servings
Kohlrabi and Fennel Salad
2 kohlrabi, peeled and cut into matchsticks
2 fennel bulbs, finely shredded using a veg peeler or mandolin
Bunch spring onions, trimmed and sliced
About 12 ice cubes
Juice 2 lemons
2 T. tahini
1 T. white miso paste
1 T. maple syrup
4 T. extra-virgin olive oil
Large bunch mixed fresh herbs, such as dill, flatleaf parsley and mint, plus extra to serve
2 T. toasted sesame seeds (a mix of white and black, if you can)
Handful edible flowers
Put the kohlrabi, fennel and spring onions in a large bowl with the ice cubes and just enough cold water to cover. Squeeze in the juice of half a lemon, cover and leave in the fridge for at least 30 minutes.
Whisk the tahini with the miso, maple syrup, juice of 1 lemon and the olive oil. Season with sea salt and black pepper
Pick over the herb leaves to remove any discolored/dead herbs and thick stalks, then roughly chop, reserving a few whole leaves to garnish. Drain the kohlrabi, fennel and spring onions, making sure you remove any ice cubes, then put in a salad spinner and spin until completely dry. (Alternatively toss in a clean tea towel a few times to dry.)
Toss the vegetables in a bowl with the tahini dressing and chopped herbs. Taste, adding more lemon juice or seasoning as needed. Pile onto a platter or on individual plates, scatter with sesame seeds, then finish with the edible flowers and any remaining herbs. Serves 6
Feta Cheese-Stuffed Tomatoes
24 firm cherry tomatoes
3 oz. cream cheese, softened
1/3 c. crumbled feta cheese
1/4 c. sour cream
1 green onion, finely chopped
3/4 tsp. lemon juice
1/8 to 1/4 tsp. dried oregano
Coarsely ground pepper
Cut a thin slice off the top of each tomato. Using small end of a melon scooper, scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving. Yields 2 dozen
6 T. (3/4 stick) unsalted butter, plus extra for topping
1 lb. yellow onions, cut in 1/2 & sliced (3 large)
2 lbs. zucchini, sliced 1/4” thick (4 zucchini)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
2 T all-purpose flour
1 c. hot milk
3/4 c. fresh breadcrumbs
3/4 c. grated Gruyere (hard yellow Swiss cheese)
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the breadcrumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. 6 servings
Grilled Salmon with Citrus Salsa Verde
2 lg. oranges
1/4 c. extra-virgin olive oil
1/4 c. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T. chopped fresh mint leaves
2 T. capers, rinsed, drained & coarsely chopped
2 T. orange zest
1 tsp. lemon zest
1 tsp. crushed red pepper flakes
Kosher salt & freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4-5 oz.) center cut salmon fillets, skinned, each about 3-inches square
2 T. amber agave nectar
Kosher salt & freshly ground black pepper
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment. 4 servings
1 beef top sirloin steak (2 lbs.)
2 jars (8 oz. each) roasted sweet red peppers, drained & chopped, divided
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed dry
1 carton (8 oz.) spreadable chive & onion cream cheese
1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained and finely chopped
2 T. minced fresh basil or 2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1 jar (24 oz.) pasta sauce
1 T. tomato paste
Preheat oven to 425°F. Cut steak into 6 serving-size pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper.
Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F), 30-35 minutes.
Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce. 6 servings
Raspberry Crumb Bars
1 c. all-purpose flour, spooned & leveled
12 T. (1-1/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 T., sugar, divided
1/4 c. toasted almonds, roughly chopped
1-1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-oz.) containers fresh raspberries
Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps, chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to 16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely. 16 servings
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