Plymouth Farmers' Market » Recipes http://plymouthfarmersmarket.org Locally Grown and Homemade Sun, 29 Aug 2010 13:26:36 +0000 en hourly 1 “No Cook” Heirloom Tomato Sauce with Pasta http://plymouthfarmersmarket.org/recipes/no-cook-heirloom-tomato-sauce-with-pasta/ http://plymouthfarmersmarket.org/recipes/no-cook-heirloom-tomato-sauce-with-pasta/#comments Sat, 24 Jul 2010 13:25:14 +0000 Barbara Anglin http://plymouthfarmersmarket.org/recipes/no-cook-heirloom-tomato-sauce-with-pasta/

Spaghetti with "No Cook" Heirloom Tomato Sauce

By CucinettaNYC, from food52.com

I am wild about tomatoes, especially, heirloom tomatoes. During the summer, I like to keep them in their purest form. This pasta dish is very easy and quick to make, not to mention delicious.

Serves 8 first courses or 4 main courses
  • 1 pound spaghetti
  • 1 pound assorted heirloom tomatoes, cut into chunks
  • 1 burrata (cheese) – if burrata unavailable, you can substitute with fresh mozzarella
  • 1/4 cup olive oil
  • 2 gloves of garlic, minced – use a microplane
  • 1 teaspoon dried chile flakes (peperoncini)
  • 1 handful torn basil leaves
  1. Place large pasta or stock pot of water on high heat and let boil, at which point add a healthy handful of salt (you want the water to almost taste like the sea) and put in the spaghetti. NOTE: never add olive oil to water and never put a lid on pot after you have put in the pasta.
  2. Next add olive oil to saute pan and place on medium heat.
  3. When pan is hot enough, add garlic and peperoncini and cook until garlic nearly dissolves (but does not burn) and the hot pepper flakes flavor the oil, approximately 1 minute.
  4. Pasta should be done (al dente) in approximately 8 minutes. Drain and put in serving bowl.
  5. Coat pasta with warm garlic-chile flavored oil, toss in heirloom tomatoes.
  6. Using your hands, tear the burrata into bite size pieces and sprinkle on pasta and tomatoes.
  7. Mix all ingredients. The heat from the pasta will "melt" the burrata.
  8. Top with handful of freshly torn basil leaves. Season with salt and pepper and serve. Note: you may want to add a little more olive
]]> http://plymouthfarmersmarket.org/recipes/no-cook-heirloom-tomato-sauce-with-pasta/feed/ 0 Simple Sicilian Potatoe Salad http://plymouthfarmersmarket.org/recipes/simple-sicilian-potatoe-salad/ http://plymouthfarmersmarket.org/recipes/simple-sicilian-potatoe-salad/#comments Sat, 24 Jul 2010 13:16:42 +0000 Barbara Anglin http://plymouthfarmersmarket.org/market-news/simple-sicilian-potatoe-salad/

Simple Sicilian Potato Salad

By Naked Beet, posted about 1 month ago
 

 

Potatoes and mayonnaise are all well and good, but there's always room for something different, something vinegary. I must admit that I'm a bit of a tang lover; if it's got tang, it's got me. This salad is best served warm, soon after the potatoes are cooked which also helps spread the dressing around.

 

 

Serves 4-6
  • 2 pounds yellow potatotes
  • 1 cup pitted and cut Sicilian or green olives (not the pimiento ones)
  • 1/2 large red onion, sliced thinly
  • 3 tablespoons Nunez de Prado olive oil (or equivalent)
  • 4 tablespoons rice wine vinegar
  • salt to taste
  1. Cut the potatoes into large chunks and boil them in salted water until they're fork tender. (You can peel them before or after.) After they cool slightly, cut them into medium, uneven chunks.
  2. In a small bowl, whisk the oil, vinegar and salt until the dressing becomes thick and creamy.
  3. While the potatoes are still warm, combine them with the red onions and olives and coat the salad with the dressing.
]]> http://plymouthfarmersmarket.org/recipes/simple-sicilian-potatoe-salad/feed/ 0 Lavender Honey Lemonade http://plymouthfarmersmarket.org/recipes/lavender-honey-lemonade/ http://plymouthfarmersmarket.org/recipes/lavender-honey-lemonade/#comments Tue, 06 Jul 2010 14:48:33 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1401 LAVENDER HONEY & LEMONADE*

From Local Harvest, a recipe for making your own lavender infused honey

:

Herbal Honey
Take 4-6 stems of fresh lavender, or 2 four-inch pieces of fresh rosemary, and submerge in a one-pint jar of honey. Screw the cap on tight and put in a sunny window for two weeks. Every day or two, invert the jar several times. Taste after two weeks and see if the herbal flavor is strong enough for you. If not, repeat for one more week. You may remove the herbs before using the honey, or leave them in.

Or, you can purchase an herbal infused honey…

And with the flavored honey, try making a refreshing lemonade:


3/4 TO 1 CUP QUEEN BEE LAVENDER INFUSED HONEY
1 CUP FRESH SQUEEZED LEMON JUICE
5 1/2 CUPS WATER
1 CUP ICE
Pour lemon juice & Honey into pitcher & stir until the honey is dissolved. Add water & stir. The pitcher has a nice look with lemon slices & lavender flowers inside. Serve on ice and serve.
We garnish ours with fresh lavender flowers from the garden and  lemon slices…ENJOY!!!
It is also great if you add Vodka… for a special grown up summer drink.


Paul Camello
Queen Bee Honey Products

]]> http://plymouthfarmersmarket.org/recipes/lavender-honey-lemonade/feed/ 0 Celebrate Rhubarb http://plymouthfarmersmarket.org/recipes/1371/ http://plymouthfarmersmarket.org/recipes/1371/#comments Fri, 28 May 2010 04:14:53 +0000 Barbara Anglin http://plymouthfarmersmarket.org/market-news/1371/

Celebrate Rhubarb With A Tasty Gingered Rhubarb Crisp

By Amy Jeanroy

Posted May 10, 2010
on EarthEats

Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe

rhubarb in a box

Photo: Svadilfari (flickr)

Rhubarb is one of those neighborly vegetables, because it is usually grown from rootstock. Ask your local farmer if he has a patch that you can dig your own roots from.

Rhubarb is ready for picking on the farm. It seems to grow as we watch, soon taking over any weeds that even consider growing in the patch.

Not many know what to do with this old fashioned favorite. In our home, we put up many pounds of it and always run out before the following spring.

A Neighborly Vegetable

Rhubarb is one of those neighborly vegetables, because it is usually grown from rootstock. Ask your local farmer if he has a patch that you can dig your own roots from. A patch can be divided every three years, and anyone with rhubarb will eventually have extra roots.

Like asparagus, rhubarb should be planted the first year and not harvested. The second year, a small harvest is fine. The third year, you can harvest for 4 or 5 weeks and then allow the plant to grow and die back undisturbed. After that, pick all you want.

In the fall, after the plant has died down, but before deep frost, add composted manure to the area. Rhubarb is a heavy feeder, and compost will help it grow plenty of stalks the following season.

Cooking With Rhubarb

Now, how to eat all this beautiful bounty?

I like to make pies, breads, sauces and juice from our patch. One easy way that everyone enjoys rhubarb is to make a simple crisp. A crisp is sort of a pie – deconstructed. It is a great way to have a fast, delicious dessert with little fuss.

I’m sharing my recipe, but feel free to experiment. Rhubarb tastes especially nice with brown sugar and seasoned with ginger.

Recipe: Rhubarb Crisp

Ingredients:

  • 6 cups of sliced rhubarb
  • 1 cup sugar
  • 3/4 cup oats
  • 1/2 cup brown sugar
  • 1/3 cup unbleached flour
  • 1/4 tsp ginger
  • 1/3 cup butter

Directions:

  1. Mix granulated sugar with rhubarb and place in a 9 X 13 pan
  2. Combine oats, brown sugar, flour, and ginger in a small bowl.
  3. Cut in butter, until mixture is combined and has created coarse crumbs.
  4. Top fruit with crumb mixture and bake at 375 degrees for 35 to 40 minutes. Serve over vanilla ice cream or top with fresh cream.

Amy Jeanroy lives on a small family farm in Nebraska. She and her family raise organic produce, milk, eggs and meat for sale. When she is not tending to the goats and gardens, Amy works as a freelance writer on gardening and green living topics, with a frugal touch. She is the Herb Gardens Guide for About.com, as well as the author of Canning and Preserving For Dummies, 2nd edition, 2009.

]]> http://plymouthfarmersmarket.org/recipes/1371/feed/ 0 Braised Halibut with Spring Herbs http://plymouthfarmersmarket.org/recipes/braised-halibut-with-spring-herbs/ http://plymouthfarmersmarket.org/recipes/braised-halibut-with-spring-herbs/#comments Tue, 18 May 2010 13:42:49 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1356 Braised Halibut with Spring Herbs
by Charlie Burke


After a meeting this morning of the
New Hampshire Farm to Restaurant Connection in Concord, I drove to the
skating  rink on Louden Road where every Friday a truck comes from Sanders
Olde Mill Fish Market in Portsmouth bringing the freshest local fish and
lobsters to our neck of the woods.

I bought a fabulous Gulf of Maine halibut steak which was glistening and so
fresh it has to be less than a day off the boat.

I planted nearly five pounds of peas this afternoon and after that Jo and I
discovered the Bloodroot is in bloom by our brook, and the Trout Lilies and
Trillium are up. This prompted a trip to our herb garden where we found the
recent rain had caused our chives to be nearly a foot high, and the sorrel and
lovage were large enough to permit us to harvest a few leaves. I then knew how
we would cook the halibut: braised in a broth with lovage, sorrel, the last of our
garlic and the first of our spring onions. The firm flesh of halibut lends itself to
poaching or braising, as well as to broiling as we have described in a previous
recipe.

I like to lightly sear the steak until it’s golden but not cooked through, then it
finishes, covered, in and aromatic broth, similar to how we braise meat. Timing
for the fish, however, is very important because overcooking results in its being
dry. Add what you wish to make the broth; ginger and lemon or lemon grass
would work together, as would parsley and fresh tomato. The acidity of the
white wine adds to the dish, and swirling in some butter at the end helps blend
the flavors and moderate the acidity. I usually add some fennel seeds to fish
preparations and like the subtle flavors of coriander seed and peppercorns. The
saffron is a nod to Jo’s having lived in Spain for six years.

For two:

1 halibut steak, at least 1 inch thick and weighing over 1 pound
2 small stems fresh lovage or celery leaves
6 small sorrel leaves, rolled together and sliced across to make a chiffonade (2
teaspoons grated lemon rind can be substituted)
3 small cloves garlic, sliced very thin
2 small spring onions, sliced or 1 small onion thinly
sliced
1 small bunch of chives, chopped
1 Turkish bay leaf
1 teaspoon fennel seed
½ teaspoon pepper corns
½ teaspoon coriander seeds
1 pinch saffron (optional)
¾ cup each: dry white wine, water and chicken stock
extra virgin olive oil
salt and freshly ground pepper
1 generous tablespoon butter (optional)

Heat a sauté pan large enough to hold both the fish and the broth over medium
high heat and film the bottom with olive oil. Season both sides of the fish with
salt and pepper and sear on both sides for 2 – 3 minutes, or just until it begins to
color. Remove fish from pan and add all ingredients except the chives and the
butter. Bring to boil and reduce heat to medium. Cook uncovered until
vegetables are soft and liquid has reduced slightly. Reduce heat so that liquid is
simmering, add halibut and cover with foil or pan lid. Simmer for
approximately 5 minutes, checking after 3 -4 minutes. The fish is done when the
middle is still slightly translucent. If it cooks until the middle is opaque, it will
be dry and lose its tenderness.

Separate the four sections of fish from the bone, plating two pieces per person.
Swirl butter into broth and spoon broth over fish, sprinkling generously with
the chopped chives. We served this halibut with rice and a sauté of asparagus
and leeks, but feel free to choose your own favorite starch and greens. The
acidity of the sauce would be balanced by a buttery chardonnay, but a very dry
Spanish white (Burgans Albarino –Rias Baixas 2003) which we purchased at the
New Hampshire state liquor store in Hooksett was a perfect match. Perhaps it
was the saffron!

About the author:

An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps
run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH

]]> http://plymouthfarmersmarket.org/recipes/braised-halibut-with-spring-herbs/feed/ 0 Spring Green Risotto http://plymouthfarmersmarket.org/recipes/spring-green-risotto/ http://plymouthfarmersmarket.org/recipes/spring-green-risotto/#comments Tue, 18 May 2010 13:32:09 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1354 Spring Green Risotto (Ina Garten)
Posted on May 13, 2010

The first recipe for the month of May for the Barefoot Bloggers  was chosen by Kimberly of Indulge & Enjoy. This is my first time making risotto, gotta say I actually enjoyed standing by the stove listening to the radio and stirring away for half an hour. I couldn’t get any decent asparagus so I replaced it with  frozen broadbeans, aka fava beans. I didn’t think we’d like it but it turned out quite nice, I’m not saying I did a great job but I did ok, which is good enough for me and thanks to Kimberly I’ve made my first ever risotto.

Serves:

4 servings for dinner, 6 servings for appetizer

 

Ingredients

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering chicken stock, preferably homemade
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest (2 lemons)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese

]]> http://plymouthfarmersmarket.org/recipes/spring-green-risotto/feed/ 0 Spring Seafood Stew http://plymouthfarmersmarket.org/recipes/spring-seafood-stew/ http://plymouthfarmersmarket.org/recipes/spring-seafood-stew/#comments Tue, 18 May 2010 13:19:05 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1353 Recipe: Spring Seafood Stew
From MUM IN BLOOM
 


This is an elegant meal perfect for serving to guests.  Easy to prepare and so fresh and delicious.  You can use frozen seafood or fresh as both would work well.  First you poach the fish in a delicious wine broth, then you make a savoury broth with tarragon, a touch of butter and tomatoes to pour over the fish.  Make sure you have lots of crusty bread as your guests will be cleaning their bowls with it.

SPRING SEAFOOD STEW
from Cooking Light Cookbook

1 teaspoon olive oil
Cooking spray
1 cup thinly sliced leek (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth (I used homemade)
3/4 pound medium shrimp, peeled and deveined
3/4 pound large sea scallops, cut in half horizontally (I didn't cut these)
2 tablespoons chilled butter, cut into small pieces
1 1/2 cups chopped plum tomato
1 tablespoon minced fresh tarragon
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper


Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic; cook 4 minutes or until tender, stirring occasionally. Add wine and broth; bring to a simmer. Stir in shrimp and scallops; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp and scallops are done.
 

Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil; cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.


Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.
 
Enjoy!  


 
]]> http://plymouthfarmersmarket.org/recipes/spring-seafood-stew/feed/ 0 Strawberry Galette with Whipped Cream http://plymouthfarmersmarket.org/recipes/strawberry-galette-with-whipped-cream/ http://plymouthfarmersmarket.org/recipes/strawberry-galette-with-whipped-cream/#comments Tue, 18 May 2010 13:08:59 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1352

Strawberry Galette with Homemade Vanilla Whipped Cream

Monday, May 17, 2010 by Pam

From Taste Spotting

 
I had one pie crust to use up so I decided to bake a strawberry galette with my daughter. It was a fun afternoon cooking with my little sous chef. I think she really liked placing the strawberry slices onto the pie crust and she enjoyed making the whipped cream. This was a wonderful dessert that my entire family loved. Needless to say my daughter was very proud of herself.
 
Strawberry Galette with Homemade Vanilla Whipped Cream:
Recipe and photos by For the Love of Cooking.net
  • 1 pie crust
  • 10-15 strawberries, stems removed & sliced
  • 2 tbsp strawberries
  • 2 tsp corn starch
  • 1 egg, beaten
  • Raw sugar
  • 1 half a pint of Whipping cream
  • Powdered sugar, to taste
  • 1 vanilla bean, seeds removed
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
 
Clean the strawberries then remove the stems and slice them lengthwise. Place the sliced strawberries into a bowl and sprinkle the sugar and corn starch on top. Gently stir the strawberries until the sugar and corn starch are evenly covering the berries.
 
Layer the berries overlapping each other inside the pie crust starting one inch from the edge.
 
Fold the edge of the dough over the strawberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 35-40 minutes.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.
 
]]> http://plymouthfarmersmarket.org/recipes/strawberry-galette-with-whipped-cream/feed/ 0 Lemon Asparagus Pasta http://plymouthfarmersmarket.org/recipes/1351/ http://plymouthfarmersmarket.org/recipes/1351/#comments Tue, 18 May 2010 12:52:59 +0000 Barbara Anglin http://plymouthfarmersmarket.org/market-news/1351/ Lemon Asparagus Pasta
May 11, 2010 By The Local Food Cook

Lemon Asparagus Pasta

This is one of those recipes from Simply in Season that I made last year but it only rated an “OK.” I remember that it was kind of bland. (I know, a common theme in our household LOL). So I decided to kick it up a notch.

Lemon Asparagus Pasta
8 oz angel hair pasta (here’s where I made the first change. I used a garlic roasted linguine that’s made locally).
2 1/2 cups asparagus (cut into 1 inch pieces)
1 Tbs butter
1/2 cup green onions (scallions), sliced (here’s the other change–I substituted chives)
1 1/2 tsp lemon peel (grated)
3 Tbs lemon juice
3/4 cup milk
2 eggs
1 tsp dill weed
1/4 tsp salt
1/8 tsp nutmeg

1. Boil pasta for about 4 minutes; add asparagus and cook for an additional two minutes or until pasta and asparagus are tender. Drain.

2. Melt butter in a large frypan on medium heat. Add green onions and lemon peel and saute’ 1 minute. Add lemon juice and cook until liquid is almost evaporated.

3. Beat together milk and eggs. Add along with the asparagus and pasta to the pan with the green onions. Cook over low heat until the mixture is slightly thick, about 4 minutes. Do not boil.

4. Stir in the spices / herbs and serve immediately.

Servings: 4
The Verdict: MUCH better this time around! I loved the way the garlic linguine added an extra depth of flavor.

Nutrition Facts
Serving size: 1/4 of a recipe (8.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 319.51
Calories From Fat (20%) 65.25
% Daily Value
Total Fat 7.32g 11%
Saturated Fat 3.35g 17%
Cholesterol 117.04mg 39%
Sodium 207.8mg 9%
Potassium 423.59mg 12%
Total Carbohydrates 50.17g 17%
Fiber 3.55g 14%
Sugar 4.72g
Protein 14.1g 28%

]]> http://plymouthfarmersmarket.org/recipes/1351/feed/ 0 Indian Pudding and Corn Chowder http://plymouthfarmersmarket.org/recipes/indian-pudding-and-corn-chowder/ http://plymouthfarmersmarket.org/recipes/indian-pudding-and-corn-chowder/#comments Mon, 16 Nov 2009 06:50:38 +0000 Barbara Anglin http://plymouthfarmersmarket.org/?p=1058 Scroll down for a second Indian Pudding recipe…This pudding is good enough for breakfast or a special dessert!

Indian Pudding #2

smallabweb

 

Indian Pudding

 

True to its name, this dish was a gift to New England settlers from Native Americans, a variation on their cornmeal mush. It was probably the most popular pudding in 18th-century America.

 

As Henry Bradshaw Fearon indicated, in our nation’s early decades pudding came at the beginning of the meal.  You may eat this one for dessert if you like, however! It looks pretty pathetic when it first comes out of the oven (like a not very appetizing mud pie). It looks a lot better with a spot of whipped cream and is satisfying to eat—warm and filling as pudding should be.

 

Like most puddings, it is adaptable; feel free to omit (or add to) the apples and to experiment with spices!

 

Ingredients:

5 cups milk

1/3 cup molasses

1/3 cup white sugar

1/3 cup brown sugar, firmly packed

1/2 cup yellow cornmeal

1 teaspoon cinnamon

1 teaspoon salt

4 tablespoons sweet butter

2 medium apples

 

Instructions:

Heat 4 cups of the milk in a saucepan and add the molasses, sugars, cornmeal, cinnamon, salt, and butter. Cook until the mixture thickens (between 10 and 20 minutes), stirring frequently.

 

Preheat the oven to 300 degrees. Peel and core the apples; then slice them thinly onto the bottom of a 2- to 3-quart baking dish. Pour the cornmeal mixture into the dish on top of the apples. Pour the remaining milk on top, but do not stir it in.

 

Bake for 3 hours without stirring. Serve warm with cream, whipped cream, ice cream, or hard sauce. Serves 8

]]> http://plymouthfarmersmarket.org/recipes/indian-pudding-and-corn-chowder/feed/ 0