May 16, 2011
Posted on May 16, 2011 in In season, Info, News, Recipes
What did you make when you got home from the market last week? Which market ingredients did you seek out or which ones did you find that inspired you to make a recipe you would love to share with us? Did you make something sweet, savory, simple, complex or was it pure comfort food? Did you make up the recipe or did it come from your favorite cookbook or on-line or from a friend.
Send your favorite market recipe to manager@mediafarmersmarket.com so that we can share the many unique and fun ways to cook up the harvest. If possible, please also send a photo of the market ingredients you used or of the finished product. So what inspired you this past week? Mushrooms, strawberries, goat cheese, fresh eggs, asparagus, bacon, ground beef or sausage? We look forward to sharing the many ways our market inspires you in the kitchen!
Mar 21, 2011
Posted on Mar 21, 2011 in In season, Info, News, Recipes
Open a dozen of eggs from market vendor Red Haven Farm and you’ll find that no two eggs are the same. Market-goer Alisha Stevens captured the variety and beauty she found after opening a container of Red Haven’s finest. (pictured left) The eggs may vary in size, color and texture – depending on the breed of the hen – but on the inside they all share the same deep, rich, golden (and firm!) yolk that can only come from a freely-ranging hen.
The hens who live at Red Haven Farm fed grain, but they also forage in the open air, feeding on the farm’s green fields. Some studies have shown that the nutritional content of free-range eggs such as Red Haven’s, is higher than eggs from conventionally-raised hens. Mother Earth News has conducted several tests in accredited labs comparing the nutritional value of free-range vs. conventionally-raised eggs. The benefits of free-range are clear: 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene and 4 to 6 times as much vitamin D.
So this spring, enjoy the fresh goodness of eggs from pasture-raised hens. As we eagerly await the return of Red Haven at the market, let us know your favorite egg recipe. Whether it’s an omelet, quiche, egg salad or anything else you dream up, please send your favorite egg recipe to manager@mediafarmersmarket.com. Include a picture if you are able! Thanks and enjoy!
Oct 4, 2010
Posted on Oct 4, 2010 in In season, Recipes
Here’s a snack that’s so easy and so satisfying for all ages, you’ll make it every time you have kale in the house. And few other snacks are so packed with healthy nutrients…as kale is rich in iron, Vitamin C, Vitamin A, and Vitamin K. Market vendors such as Stratton Wynnorr Farm and Hillside will have just-harvested kale at the market this week.
Kale Chips
1 bunch of Kale
Olive Oil (to taste)
sea salt (to taste)
Preheat oven to 375 degrees. Tear kale leaves away from stems and place in a large bowl. Continue to tear kale leaves into 2 or 3 inch pieces. Drizzle Olive Oil over the kale and mix well. Add salt to taste. Place kale evenly on a cookie sheet, making sure not overlap any of the pieces. Bake for 15 minutes. Enjoy!
Aug 18, 2010
Posted on Aug 18, 2010 in In season, Info, Recipes
I recently discovered a perfect way to enjoy eggplant. It’s a recipe so simple yet rich in flavor – the best flavors of the late summer months! This recipe comes from the online recipe warehouse, epicurious. I topped my soup with some fresh basil and parmesan cheese (I had just used up my last bit of Shellbark Hollow‘s Sharp 2 Chevre – ugh!). The flavors of the roasted vegetables are so rich and satisfying, I found no need for the heavy cream. But the choice is yours to make!
Roasted Eggplant Soup
3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock
1 cup whipping cream
3/4 cup crumbled goat cheese
Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups of chicken stock and bring to a boil. Reduce to a simmer. Cook until onion is very tender, about 30 minutes. Cool slightly.
Working in batches, puree soup in blender or food processor until smooth. Return to saucepan. Stir in cream. Bring to a simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
