Recipes

WINTER SQUASH SOUP WITH DRIED FIGS AND TOASTED PINE NUTS

2 tablespoons toasted pine nuts

2 tablespoons olive oil

1 yellow onion coarsely chopped

2 carrots coarsely chopped

1 cup coarsely chopped fennel or celery

1/3 cup dry white wine

4 cups chicken or vegetable broth

4 cups peeled, coarsely chopped Amish neck squash (interchangeable with butternut, acorn or turban squash)

1 peeled, seeded and quartered Fuji apple

2 tablespoons fresh thyme

½ tsp. ground coriander

1 tsp ground cinnamon

½ cup coconut milk

salt and pepper to taste

maple syrup to taste

4 or 5 dried figs sliced into thin rounds

In an 8-quart stock pot, warm olive oil over medium heat. Add onions, carrots, fennel or celery. Cover and cook until soft and caramel in color. Add wine, squash and apple. Add enough broth to cover. Simmer uncovered until squash is very soft. Puree soup in the pot with a hand-held immersion blender or put in the food processor in batches then return to the pot. Add thyme, coriander, cinnamon, salt and pepper. Add coconut milk and taste for sweetness. Add a little maple syrup to taste. Heat and thin with extra broth if necessary. Serve sprinkled with dried fig slices and toasted pine nuts. - Bill Otto

Fingerling Potato Salad With Bacon-Molasses-Balsamic Vinaigrette

from Chef Joseph Bonaparte,

International Culinary Schools,

Art Institute

4 oz bacon - diced

4 oz onion – diced

3 cloves garlic – chopped

1 Tbsp fresh rosemary – chopped

4 oz balsamic vinegar

3 Tbsp dark molasses

4 oz chicken stock

8 oz oil

Salt and black pepper – to taste

1. Sauté bacon until crisp. Add the onions and sweat.

2. Add garlic and sweat. Don’t brown. Add chopped rosemary and cook 1 minute.

3. Deglaze with the balsamic and the stock.

4. Add the molasses.

5. Whisk in the oil to form a temporary emulsion.

When serving, keep the dressing in a warm water bath, or at room temperature. Not on ice.

The amounts of each of the ingredients below are up to you – use more or less of what you like.

For the Salad:

Fingerling Potatoes – Boil in heavily salted water with lots of herbs (rosemary and thyme) until almost tender. Drain and let cool. Cut the potatoes in half lengthwise. Heat a sauté pan with about 1/4 inch of olive or canola oil until very hot. Carefully place the potatoes in the oil cut side down, and cook until very crisp, about 5 to 8 minutes. Stir the potatoes and let the other side crisp a little. Season with salt and pepper. Remove them from the oil and let them cool a little.

Alternatively – roast in the oven in the typical fashion.

Arugula – Cleaned

Tomatoes – Cut in various shapes depending on the type of tomato

Cucumber - diced

Roasted Pepper – julienne or diced -optional

Toss all ingredients gently together. Stir the dressing and add some (as much as you like) to the salad. Season the salad with a little sea salt, and fresh cracked pepper. Very gently toss together. The greens will wilt some because the dressing is slightly warm.

Cheese is optional. Use either goat cheese or bleu cheese on top or tossed in.

Cabbage and Ground Beef Casserole

Longtime customers know that if you give grower Effret Clayton (Grandpa's Garden) half a chance, he'll tell you that cabbage is his favorite vegetable. He'll also tell you about the delicious cabbage casserole his wife, Myrtice, makes. Here's her recipe:

Cut up a head of cabbage in thin strips. Brown a pound of ground beef (from Baucom's Best) along with a diced whole onion or a half dozen thick green onions(from Effret or any market farmer). Add salt and pepper to taste.Drain the ground beef mixture. Put a layer of cabbage in the bottom of a deep 13x9-inch casserole dish. Top with a layer of ground beef, then another layer of cabbage.

At this point Myrtice mixes a can of condensed tomato soup with a bit of water and pours it over the top, but she says you also can use a cup or more of sauce made from fresh tomatoes (greenhouse tomatoes are available from Stumpf's Gourmet Greenhouse Tomatoes). Bake the whole thing at 350 degrees for an hour and serve hot.

THE BEST TOMATO PIE EVER. FOR REAL.

This very versatile recipe sent in by Robin Rose can be varied by using different types of tomatoes and cheeses.

3 or so tomatoes (or enough sliced to cover a paper towel-lined cookie sheet)

Handful of fresh basil, chopped

1/2 to 3/4 cup chopped green onion (depending on taste)

prebaked pie shell

1 cup shredded sharp cheddar (room temperature)

1 3/4 shredded Italian blend cheese (room temperature)

1/2 to 1 cup mayo (I use 1/2 cup)

salt and pepper

Prebake pie shell for 8-10 minutes in 350 degree oven.

Mix chopped basil, chopped onion, three pinches of salt and pepper with mayo. Add all the cheese and mix. I use a big Kitchen-Aid mixer for this, otherwise you get a big, hard to mix glob of cheese. It helps to let the cheese come to room temperature before mixing.

Put a small layer of cheese mixture on bottom of pie. Layer some tomatoes on top. Add more cheese, more tomatoes and finally top pie with cheese mixture.

Bake in 350 degree oven for 20-35 minutes, until topping is browned and bubbly.

Take pie out and let it sit for as long as you can--it takes a good 20 minutes to set up. If you can, wait at least an hour. The longer you wait the better it will be.

TIPS

Drain the tomatoes for as long as you can. Slice them and lay them on a paper towel lined cookie sheet or on paper towel on top of newspaper for at least 30-45 minutes. After they've drained, pop out the seeds with your fingers before layering the slices in your pie.

Since Celiac's Disease is an issue in my house, we don't even bother with a pie crust. It's a little messier, but still just as yummy.

The cheese-mayo mixture will be hard to mix, but power through. Resist the urge to add more mayo. I usually use 1/2 cup. The pie will be moist from all the oils in the cheese. I recommend using Duke's mayo.

Play with the flavors of cheese depending on whether you like sharper or milder cheeses. ENJOY!!

PEACH BERRY COBBLER

submitted by Cindy Morris

For fruit

1 1/4 lbs firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges

12 oz strawberries (about 3 cups), hulled, or blueberries or blackberries, or a combination

1/3 cup sugar

1 Tbs cornstarch

For topping

3/4 cup all purpose flour

3/8 tsp baking powder

pinch of salt

3/4 cup unsalted butter, room temperature

3/4 cup sugar

1 large egg

2 tsp lemon zest

1/2 tsp vanilla extract

1. Preheat oven to 375 and butter an 8 inch square baking dish

2. Make the fruit: Cut up peaches and hull strawberries, if using. Cut larger strawberries in half. Toss in sugar and corn starch then set aside. Allow the fruit to sit about 5 minutes, stirring occasionally, before pouring into prepared pan.

4. Make the topping: Mix flour, baking powder, and salt in a bowl and set aside. Cream the softened butter with the sugar until light and fluffy (about 2 minutes in a stand mixer). Add in egg, lemon zest, and vanilla extract, then slowly beat in flour mixture until just combined. Spoon batter over fruit and bake until filling is bubbly and topping is a golden brown, around 55 minutes.

GREEN BEAN, TOMATO AND FETA SALAD

submitted by Cindy Morris. Many of the ingredients here can be purchased at the farmers' market.

2 lbs fresh green beans, trimmed

1 1/2 tsp salt

2 garlic cloves, minced

1/4 cup olive oil

1 cup Kalamata olives, pitted and sliced

2 tomatoes, seeded and chopped

2 Tbs red wine vinegar

1 Tbs fresh oregano, finely chopped

1/4 tsp pepper

4 oz package crumbled feta cheese

1. Place beans in boiling water seasoned with 1 tsp. salt. Cook 6-8 minutes or until crisp tender. Drain.

2. Plunge beans into ice water to stop cooking. Drain well and place in shallow serving dish.

3. Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant. Remove from heat.

4. Stir in olives and next 4 ingredients, and remaining 1/2 tsp. salt. Pour mixture over beans, tossing to coat.

5. Chill at least 3 hours. Sprinkle with feta before serving.

PEACH AND FIG EMPANADAS

These sweet treats were a big hit when Chef Adam Reed and Sous Chef Terra Ciotta of Sante Restaurant made them at a recent market cooking demonstration.

1c peaches diced

1c figs, diced

Salt, to taste

Sugar, to taste

Lemon juice, to taste

Corn starch, 1 T

Cold water, ¼ cup

Your favorite pie dough recipe

1 egg

Cold water

Make your pie dough according to the directions. Set aside in refrigerator at least 15 minutes while you prepare the filling.

Saute the peaches and figs in a small amount of butter. Season with salt, sugar, and lemon juice.

Combine the cornstarch and water. Stir into peach mixture. Bring to a boil. Allow to cool.

Roll pie dough out to ¼-in thickness. Place a rounded teaspoon into center of dough. Combine egg and about 2T of cold water. Brush edges of pie dough with egg wash. Fold dough in half over the filling.

Fry in 350°f oil until golden brown and filling is hot. Drizzle with honey and serve hot.

ROASTED POTATO SALAD

Market customers also loved this creation by Sante Sous Chef Terra Ciotta.

1 lb. red potatoes, quartered

¼ cup olive oil

Salt and Pepper to taste

1 tablespoon basil, chopped

1tsp. rosemary, chopped

1 tablespoon, thyme, chopped

2 tablespoons parsley, chopped

1 red bell pepper, minced

1red onion, minced

4 oz Bosky Acres Plain Goat Cheese

Preheat oven to 425°F. Toss potatoes in olive oil, salt, and pepper. Pour into roasting pan and roast until golden brown and cooked through. Set aside to cool for about ten minutes.

Meanwhile, chop herbs and mince bell pepper and onion. Combine with goat cheese in a large mixing bowl. Pour warm potatoes on top of cheese mixture. Toss to coat. Adjust seasoning if necessary.

Serve warm or at room temperature.

(We used olives and cherry tomatoes instead of onion.)

Roasted Butternut

Squash Soup

by Chef-owner Adam Reed, Sante Restaurant

Ingredients:

1 three-pound butternut squash, split lengthwise and seeded

2 tablespoons butter

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped fennel

1 clove garlic

1/2 teaspoon tumeric

1/2 teaspoon curry

1 pear or apple, peeled and chopped

1 cup white wine

2 cups chicken stock

2 cups milk

zest of one orange

salt and pepper to taste

Method:

Place squash on a baking pan, flesh side down. Roast in a 325 degree oven until baked through. Test for doneness with a knife.

Put butter and oil in a large pot and bring to mediium-high heat. Add onion, celery, fennel, apple and garlic. Saute until tender. Add spices. Add white wine and reduce. Add stock, milk, zest, salt and pepper and bring to a boil, then reduce immediately to a simmer.

Add cooked squash, scraped away from the skin. Continue to simmer for 20 minutes, then puree together. Adjust consistency to your liking by thinning with either stock or milk or thickening with a roux or a slurry.

Grandma Nellie's Cheese Grits

1 cup Bost Grist Mill grits

4 cups water

1 tsp. salt

1/2 cup butter

1 1/2 cups grated sharp cheddar cheese

1/2 cup milk

2 eggs, beaten

Slowly cook grits in 4 cups boiling salted water. Add butter and cheese. Stir in milk and beaten eggs. Mix well. Pour into greased casserole. (Cover with crushed cornflakes - optional)

Bake at 350 for 45 min. Serves 12. - Robin Rose

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Baked Zucchini with Bacon

Slice zucchini in half lengthwise. Slice a thin strip off the bottom to level and lay on a baking sheet.

Put a slice of bacon on top of each zucchini half and bake at 350 degrees until tender,. 10-15 minutes depending on size.

Just before removing from the oven, top with grated parmesan cheese.

If you want the bacon crispy, change to broil for a few minutes, then top with cheese.

The bacon juices cook into the zucchini so even the non-zucchini lovers will love this dish. Enjoy! - Candy Cross

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Easy Blackberry Cobbler

1/2 cup butter

2 cups self rising flour

2 cups white sugar

2 cups milk

2 1/2 to 3 cups blackberries

Pre heat oven to 350. When oven reach's temperature melt butter in a 9x13 pan. In a medium bowl mix flour,sugar,and milk. Batter should be slightly lumpy.Pour batter on top of melted butter ( do not mix!) Drop blackberries onto batter. Bake at 350 for 55 to 60 minutes. Let cool and sprinkle with powdered sugar. - Bill Albritton

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Crostini

Buy a French baguette from a farmers' market baker. Cut it into half-inch slices. Brush with olive oil. Put under the broiler until light brown. Flip toast other side. Remove and let cool slightly. Spread with a light layer of pesto sauce, then a generous layer of Bosky Acres plain or garlic-chive goat cheese. Top with a spoonful of steamed and drained locally grown spinach from any market farmer. Drizzle with a few drops of Sambucca. Top with some chopped tomatoes and some freshly grated parmesan cheese. Put back under the boiler on a lower rack just until the cheese melts - no more than 5 minutes. This is a great appetizer or even a light dinner. - Bill Otto

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Bosky Acres goat cheese freezes very well. Place the package in a zip top freezer bag and squeeze out as much air as possible. Freeze up to 3 months. Thaw it in the refrigerator for 24 hours and use it in your favorite recipe! It's great in this dressing...

Goat Cheese Salad Dressing

(from Food and Wine magazine)

4 oz. soft goat cheese, at room temperature

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

Pinch of superfine sugar

2 tablespoons buttermilk

Salt and freshly ground white pepper

1 tablespoon minced scallion or chives

In a small bowl, stir the goat cheese, vinegar, mustard and sugar until smooth. Stir in the buttermilk and 2 tablespoons of water until smooth; if necessary, stir in more water. Season with salt and white pepper. Stir in the scallion or chives just before serving. The dressing can be refrigerated, covered, for up to 3 days. This is great over a salad of Tega Hills lettuce. - Cindy Morris

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Bok Choy or Kale with Baucoms Best Beef and Rice

This is a very simple dish that is good and good for you. In the spring and fall you can buy most of the ingredients at the farmers market. It is a great way to introduce new vegetables to your family.

2-3 bunches of bok choy or 1 large bunch of kale (Baby bok choy is fine also), coarsely chopped

1 large onion, sliced

2-3 tablespoons olive oil

2-3 cloves of garlic, minced

2 lbs of ground beef

3-4 Tbsp Worcestershire sauce

2 cups brown rice, cooked

Slice onions and sauté' in a small amount of olive oil. Add garlic and cook 2-3 minutes more. Stir in ground beef. Cook until browned. Add chopped bok choy or kale and Worcestershire sauce plus 1 cup of water. Cover and simmer until bok choy or kale is tender. Serve over cooked rice. - Bernadette Franco

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Sliced fresh strawberries, spinach leaves and chopped green onions lightly mixed with with a honey mustard vinaigrette make a great spring salad. -Jenifer Mullis

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In the spring it is cool enough to have soup but warm enough to have chilled wine and eat your meals outside. Buy carrots from market farmers and make a savory carrot soup. Top it with sour cream and garnish with Tega Hills Greenhouses micro-greens. Follow it with a salad of sliced farmers market beets and Bosky Acres goat cheese. Make a simple vinagrette using Dancing Bees local honey and fresh herbs from market farmers. Pair this meal with a wonderful, but inexpensive Austrian white wine called Gruner Veltliner (wine geeks call it Gru- Ve). It also goes perfectly with asaragus, pork, spring onions, arugula, etc. - Deborah Oikemus

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Great Spring Salad With Pea Shoots

Take a handful of Fisher Farms pea shoots, cut in 1-inch pieces, and some Tega Hills Greenhouses buttercrunch lettuce. Mix and place on a salad plate. Take a couple of tablespoons of Bosky Acres Farm soft goat cheese and dab it around the edge of the plate. Sprinkle on a generous handful of Carlea Farms pecans that have been toasted and glazed with sugar. Follow with a

handful of Down Home Baking Co. croutons. In a small bowl, mix a spoonful of By Lucille strawberry jam with a tablespoon of walnut oil, a couple of tablespoons of Signolia's balsamic vinaigrette and salt and pepper to taste. Drizzle over salad and enjoy! - Maria Fisher

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Use Bosky Acres goat cheese - any flavor - instead of mayonnaise on your sandwich. - Laura Paynter

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"As Hot As Possible" pepper jelly is great as a glaze for pork chops, chicken, ham or even vegetables like sweet potatoes or carrots. Warm it at low power in the microwave or over low heat in a saucepan to melt, then brush it on. For flavor variations, add some orange peel and orange juice, or some Dijon mustard or a splash of balsamic vinegar. Add some tequila and chopped cilantro for a Mexican twist. - Cindy Morris

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Carrot Tops Make A Tasty Dish

Cooking the greens or tops of some root vegetables like beets and turnips is common in the South, but did you know you can make tasty dishes with fresh carrot greens?

One of the market's newest volunteers, Miyako Loesner, moved here from Kyoto Japan last September, was quick to enlighten us. "Please don't throw away the carrot tops," she said "You can make real home-style Japanese dishes with them instead."

A little research turns up the fact that carrot tops are very nutritious, high in chlorophyll, vitamin K and potassium.

Japanese homestyle dishes"When I see carrot tops, they remind me of my grandmother," Miyako said. "She used to make a very popular dish called "Gomaae" using fresh carrot tops. I use her recipe."

The dish which in which greens are tossed (ae) with a sesame seed (Goma) dressing, is often made with spinach, turnip greens or green beans as well. To demonstrate, Miyako made the the dish using different greens and then photographed them. The plate on the lower right shows rice balls and a rolled omelet made with carrot tops.

Here's Miyako's recipe for enough carrot leaf Gomaae to serve two people:

One small bunch of fresh carrot tops

Pinch of salt

Sesame dressing: Mix together 2 tbsp white sesame seeds ground into coarse bits, 1/8 tsp sugar, 1/2 tsp soy sauce. (Add more of less of the above ingredients to your taste depending on the quantity of carrot tops.)

Wash carrot tops. Stems might be too tough, so use only the green leaves. Boil leaves in a pot of slightly salted water until tender, then rinse in cold water and let soak for a couple of minutes. Drain, squeezing out as much water as possible, the chop into 1/4-inch pieces.

Toss with the sesame dressing.

Escarole and Bean Soup With Pancetta

This old Italian family recipe has been passed down through several generations.

Submitted by Pauline Wood

1/2 cup olive oil

1/4 lb of pancetta, sliced 1/4 inch thick, diced in 1/2 in pieces (other Italian ham, such as capicola, can be substituted if necessary)

4 cloves garlic, minced

4 cups chicken stock

2 heads of fresh escarole, washed and roughly chopped

3 16oz cans white Cannellini beans, rinsed and drained

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp. cayenne pepper

freshly grated Parmigiano reggiano

Pour the olive oil into a large soup pot. Over low heat, saute the pancetta for five minutes (until just brown), the add the minced garlic and saute for another couple of minutes. Add the chicken stock. Turn up the heat and bring to a boil. Add the chopped escarole (which will wilt considerably). Stir in salt, pepper and red pepper. Simmer over medium-low heat about half and hour, then stir in the cannelini beans. Cook another five minutes. Adjust seasonings to your taste , then serve topped with lots of freshly grated Parmigiano reggiano cheese and accompanied by fresh bread. Makes 8 servings.