June Events at the Market

Friends of the Market,

It’s finally June and starting to feel like summer!  Lots of produce is coming into the Market and Chef Jen is ready to cook this Friday, June 3rd.  To date the menu includes carrot top pesto, grilled kale salad, beef  with shiitakes,  edible flowers, curried beets and carrots and ….June 10th is Herb Day featuring Ellen Reynolds of Beagle Ridge Herb Farm.  June 15th marks the Grand opening of the Wednesday Evening Market from 4-7pm and the reopening of the On-line Market.  June 17th is the  2nd monthly Fiber Day. June closes out with the 5th Annual Kids Day on June 24th.  Don’t miss the weekly Kids activities each Friday with Abby from 10-11am.

If you missed the cooking demonstration  and recipes for the Rooted in Appalachia Roadshow, here they are…

Miss Pattie’s favorite Stirfry:

1/2 cup of 5 vegetables:  Pattie chose peas, cauliflower, broccoli, green onions  and mushrooms and  1/4 cup of soy sauce.  She washed and chopped the veggies to small bite size pieces and sauted in a little oil until tender and seasoned with soy sauce.

In addition, Michelle added 2 quick and fun recipes for raw carrots:

“Dirt Dip” from Martha Stewart Living  featured roasted kalamata olives  over a ricotta cheese dip.  Dry the olives for 3 hours in a  275 oven.  Process in a food proceessor until finely chopped.  Set aside.  Mix 1 cup ricotta with 1 tablespoon heavy cream and whip.  Top with olive “dirt” and serve with baby vegetables.

Sesame Carrots featured grated raw carrots drizzled with 1 tablespoon roasted seasame oil and 1 teaspoon lemon juice and topped with roasted sesame seeds.

 

 

 

 

 

 

 

 

 

It’s planting time!


Rick and Jen loaned me their broad fork so I could get a few garden beds ready for early spring crops.  It’s time to start planting peas, spinach, kale, carrots and cabbage outside.  The row cover is handy in case we get another cold snap.

The large bed rake is great for both forming and preparing beds as well marking rows for transplants or seeds.

The lettuce transplant has a nice root system and is ready to be planted. I use a marking stick to give the in row spacing on the rows created by the marking rake.  The holes are a great size for the transplants.  To speed things along, I go ahead and remove all the plants from the cell packs and drop them in the holes and then go back and firm them into the soil and water them in with a transplant solution.  I like Maxicrop, it’s a seaweed based soluble fertilizer.

Happy gardening!

Some Information from the SSAWG Conference

The Organic Vegetable Farm tour went to Elmwood Stock Farm. A 550 acre certified organic farm that features both livestock and crops. Most of the acreage is in pasture with crops on about 75 acres.  They produce feed for their animals which include 80 cows, sheep, laying hens and broilers and turkeys.  The key to their success is integrating the crops and livestock in an 8 year rotation.  After 5 years in perennial forage they plow and plant both feed grains and food crops. Raising their own feed ensures quality and reduces out off farm expenses.

The 1st year planting features high nutrient demanding, long season crops such as tomatoes, peppers, eggplant, potatoes, summer squash, cucumbers and melons.  Plastic and drip are used. The second year crops are early, cool season crops with slightly lower nutrient needs including beets, radishes, carrots, lettuce, brassicas, chard and turnips.  Overwintering spinach, onions and garlic are planted in fall and any spare ground is put in covercrops.  Year three features nitrogen fixing legumes like peas, cowpeas, endame, green and dried beans.  Following harvest the field is sown back to perennial forage for 5 years.  Working with the University of Kentucky, they have shown that levels of organic matter and soil life are nearly the same at the end of the 5 years in pasture as undisturbed pasture.

Next we toured their seed sowing area.  They make use of homemade tools to speed production and help maintain uniformity.  A germination chamber minimizes heated space and speeds germination. On a smaller scale, take away lessons include using vermiculite in a thin layer to cover seeds. It helps retain moisture and can reduce seedling diseases. A small cabinet can be converted to a germination area.  They also use a technique developed by tobacco growers for leafy crops.  Speedling flats (a stiff Styrofoam tray) are floated in a dilute nutrient solution until ready for transplanting.  This minimizes watering and fertilizing time but requires quite a bit of space.

 

CHEF JEN COOKS SEPTEMBER 4TH

CHEF JEN COOKS SEPTEMBER 4th

Poached Chicken:

Chef Jen started the morning by placing a whole chicken in a large stockpot and covering it with water, adding a dozen black peppercorns and bringing it to a boil.  Then she turned it down to simmer for 1-3l hours until the bird was completely tender and falling apart. ( a fresh tender chicken will take 1-2 hours, an older hen 2-3) Periodically, skim the scum and discard.

Roasted Cauliflower:

Break the cauliflower head into large florets, toss with olive oil, salt, pepper and a dash of curry powder and put them in a pan and roast at 350 until golden brown.  This can also be done on the grill.

Hash Browns:

Shred/grate the potatoes, Jen used a box grater but a food processor works too.  Rinse them to remove the starch and then squeeze out all excess water so they don’t spatter and will brown better. Toss cleaned potatoes with a beaten egg and a tablespoon of flour, salt, pepper, paprika, minced onion and garlic. Sauté in a blend of butter and oil until crispy on one side and flip.  You can also slide onto a cookie sheet and brown under the broiler.

Fresh Breakfast Sausage:

Jen took fresh ground pork from Crosscreek Farm and added spices.  She made a seasoning mix  of cumin, Mexican oregano, marjoram, black peppercorns  and freshly ground dried hungarian paprika peppers from Windyhill Farm. She put it all in a coffee grinder and mixed it up.  She added this to the pork and made patties and fried them until done.

Roasted Summer Squash and Okra:

Jen added the seasoning mix to sliced pattypan squash with salt, pepper and olive oil and roasted on the grill to lightly charred on both sides.   Same recipe, sub the okra for the squash.

Pesto:

Niki washed and pulled off 6 cups of mixed basil leaves: thai, lemon and purple Italian.  She added a large handful of garlic cloves, 1 cup of roasted pumpkin seeds,  ¾ cup of grated parmesan cheese, and enough olive oil to form a paste into a blender.

Roasted Crowder Peas:

Shell fresh peas, season with season mix, salt and olive oil and roast at high heat  until hot and crispy.  They’ll be barely cooked.  Tastes very similar to roasted edamame(soybeans)

Fried Okra:

Chop the okra into ½ circles.  Place a beaten egg in one plate. Mix cornmeal, salt and seasoning mix well in another bowl.  Dip okra into egg and then cornmeal mix and fry until brown and crispy.  Drain on paper towels and serve.

Chicken Sandwich:

Jen shredded the poached chicken, reserving the liquid for soup, see the next recipe.  She sautéed garlic and and sliced shiitake mushrooms in butter.  She added a bit of the broth to moisten and added a spoon of roux( roux is equal parts flour and butter mixed together to a texture like peanut butter) and roasted peppers and salt.  She toasted a loaf of Honest loaves baguette, smeared it with roasted garlic and topped with the chicken mixture.

Chicken Soup:

Take the broth from poaching the chicken, add sauté mushrooms , shredded chicken ,and garlic and serve.

RECIPES FROM COOKING DAYS WITH CHEF JEN

1st COOKING DAY

Roasted asparagus, roasted carrots:

Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen used a pan in the grill and closed the lid and roasted until the asparagus began to brown, then stirred and continued until all sides were nicely charred. She used the same technique with the roasted carrots with the addition of a dash of Allepo Pepper which is a mildly hot pepper which can be purchased from Penzey’s spices. A nice Hungarian paprika would also work. You can also do it in your oven at 450 degrees.

Omelet:

Jen started by sautéing diced green garlic scapes, shitake mushrooms, and country ham until softened and then added finely chopped greens and continued to sautéed until they also softened. She put them in another container, wiped out the pan, added equal parts olive oil and butter and heated until quite hot. She poured in well beaten eggs and let set up. Then shake the egg free, flip it over add the filling, and fold the egg over the filling and serve.

Hominy grits:

Start with white hominy grits ( you can find them at the Amish store in Woodlawn)

Use 5 cups of water for every cup of grits. Jen made a big batch, so she brought 10 c water to a boil with a tsp salt. She whisked in 2 c grits and cooked over medium heat stirring occasionally. Cook til softened, about 25 minutes. For each cup of grits,add a ¼ cup butter and a ½ cup of parmesan cheese. In this double batch, that’s ½ c butter and 1 c parmesan. You can eat it now OR pour into a flat pan with tall sides ( a cake pan works well) and cool on the counter. Once completely cool, cover and place in fridge overnight. If you cover while hot, condensation will form on the plastic and your polenta will be soggy, not firm.

Fried polenta:

Slice your chilled grits into 1inch slices, season with salt and pepper and fry in a mix of butter and olive oil until browned on one side, flip and brown the remaining side.

Jen topped hers with sautéed greens.

Orzo with greens:

Cook the orzo according to package directions.

Saute garlic and red pepper flakes in a mix of butter and olive oil. Add chopped greens and continue to sauté until greens are tender and reduced. Then add marscapone cheese( or cottage cheese) stir till melted, then add salt, pepper and parmesan to taste and stir in the cooked orzo to reheat and mix well.

Sausage sandwich:

Jen cooked chirizo links on the grill. She split the sausage and layered it on a split and toasted Honest Bread baguette with sauted onions and cheese.

Sirloin Tips:

Jen sauted onions, shitake mushrooms and garlic scapes in a large pan she added the sirloin tips (Little River Farm) and browned them and then covered with water and covered the pan and cooked over low heat for 4 hours, added more water as needed.


RECIPES FROM JULY 3rd

Cucumber salad:

Jen used Suiyo Long Japanese cucumbers sliced into rounds. She added salt and pepper to taste and ¼ cup each olive oil and vinegar and 2 TB honey ( or to taste) ¼ tsp dried dill and 1 chopped garlic clove. Mix together and serve. You can garnish with lemon basil

Roasted squash:

Slice ¼ inch thick any variety of squash-Jen demonstrated with every kind of squash at the market that day and all were delicious- season with salt, pepper and olive oil. Don’t be skimpy on the oil.

Throw on the grill and leave until starting to brown. Flip and brown the other side. Yes it’s that easy!

Roasted Onions:

Cut an onion in half. Leave the root end on or the onion will fall apart. Season with salt, pepper and olive oil and grill until softened. Eat as is or mix with other grilled veggies.

Sautéed squash with grits:

Slice squash in ¼ inch rounds. Sauté with olive oil and butter. Add a dash of shiracha hot sauce. Serve with polenta. See recipe from 1st cooking day

Omelet with sautéed spiralized squash noodles:

Sauté squash with olive oil, butter, chopped clove of garlic,salt, pepper and siracha. In another bowl, beat 2 eggs very well. When the squash is softened, pour the eggs on top and let set. Flip or fold and garnish with minced chives and parsley

Lamb Stew:

Dredge chunks of lamb in flour seasoned with salt and pepper. Jen used a pound of lamb. Sauté in a mix of butter and olive oil until browned. Add chopped onions, carrots, garlic and potatoes and continue to sauté until browned. Add 4 cups water and ½ cup peas. Simmer until tender. Add more salt and pepper if needed. Jen added a tsp of “better than boullion” to add some depth.

Yogurt with fruit:

Add chopped fresh fruit to yogurt, sprinkle with nuts and serve.

Homemade Gatoraid:

Juice 2 oranges and ½ a lemon. Add 2 TB honey and a pinch of salt and add water to thin and shake and serve with ice.


 

RECIPES FROM AUGUST 7th-TOMATO DAY

Gazpacho:

This is one of those recipes that is more of a guideline than an actual recipe.

You want 3 parts tomatoes to 1 part of a mix of cucumbers, peppers, onions green onions and garlic.  Put it all in a blender or food processor and add salt, pepper, balsamic vinegar and worcestershire sauce and a pinch of cayenne pepper to taste.  Blend, taste and adjust seasonings as needed.

 

Sauteed Eggplant:

3 oriental eggplant sliced into rounds. Into a hot saute pan add olive oil, ¼ cup of garlic , a ¼ of a cayenne pepper, then add the eggplant rounds and saute until tender and browned.

 

Coleslaw:  

Finely chop cabbage.  Mince white onions and rinse under cold water.  Add lemon juice(or apple cider vinegar), olive oil, salt and pepper to taste.  Mix well and let sit so the flavors can come together.  Add shredded carrots if desired.

 

Meatloaf:

Rinse wheat berries, then place in a jar with water and soak 24 hours.  Rinse again and use.

Use equal parts ground pork and beef.  Heartmoss Farm sausage and Little River Beef worked well.  She added coleslaw, wheat berries salt and pepper. Mix well and put in oven proof pan, top with mustard, shiracha, worchestershire, and ketchup.  Jen actually used the condiment pack from Subway!

Roasted Peppers:

Place red or green peppers in a cast iron on high heat, turning to blacken all the skin, remove and cover, when it has cooled enough to handle remove the blackened skin. 

Yellow tomato Italian stew:

Add olive oil to a pan on medium heat, saute  onions and garlic for a moment then add chicken (French Family Farm) chopped into bite sized pieces and sausage removed from its casing.  Once cooked a bit, add white balsamic vinegar and chopped yellow tomatoes and simmer until the chicken is done.  Add chopped roasted peppers and fresh herbs-Jen used thyme and rosemary.

 

Soy glazed green beans:

Get a cast iron pan hot add olive oil and garlic and green beans and a bit of water.  When the water cooks off and the beans are still crunchy add soy sauce and some butter to the pan. Stir until the beans are nicely glazed and a bit burnt, sprinkle with toasted sesame seeds.

 

Spaghetti squash with sausage:

Puncture the squash(Bird and Hopper Farm) and bake for an hour.  Turn 5 or 6 times if cooking in a grill to ensure even cooking.  Cut open and shred the innards.

For the sauce:  squeeze the sausage out of the casing.  Sauté with onions and garlic then add chopped tomatoes.  Cook until tomatoes break down and serve on the squash.

 

Salsas:

Peach Salsa:

To easily remove the skin, drop in boiling water for 1 minute.  The peel will slip off.  This also works for tomatoes.  Chop 8 peeled peaches, ¼ of a minced serrano, 1 medium minced, chopped, rinsed, white onion, a handful of minced cilantro, fresh lime juice and salt to taste.

 

Pineapple Salsa:  this won the “All other Salsa” category

Peel, core and chop a whole pineapple.  Mince ¼ of a cayenne pepper.  Add a handful of chopped cilantro, a squeeze of honey and some fresh lime juice.

 

Fresh tortilla chips:

Get fresh corn tortillas.  Cut into sixths.  Fry in rendered pork fat (Crosscreek farm) until crisp.  Sprinkle with salt while still hot.