Farmer's Market Update (34)

 

 

     What's FRESH at the North Union Farmers Market? Asparagus and Potatoes! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Rosemary Roasted Potatoes and Asparagus. 

 

        INGREDIENTS

1/2 pound fingerling potatoes, cut into 1-inch pieces

1/4 cup olive oil, divided

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1 pound fresh asparagus, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


 

   DIRECTIONS

  1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
  2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

          Yield: 4 servings

Friday, 06 June 2014 18:47

Strawberry-Avocado Salsa

 

Salsa out of a jar can get a bit boring, so spice things up with this simple, healthy & really tasty summer salsa recipe

 

Ingredients

1 cup finely chopped strawberries 

1/4 cup finely chopped & peeled avocado 

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

2 teaspoons finely chopped seeded jalapeño pepper

1/4 teaspoon sugar

 

Preparation

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

 

recipe courtesy of www.cookinglight.com

Friday, 06 June 2014 18:09

Pea Shoot Salad with Black Beans

 
Ingredients
2-3 oz. fresh pea shoots 
2 lbs. asparagus, blanched, and cut and chopped
1 lb. black beans, prepared 
Burr Oak ( or other drier aged cheese), coarsely grated 
olive oil 
salt (we recommend Himalayan pink) 
freshly cracked pepper 
 
7 Easy Steps
1. Prepare black beans.  Soak for 8 hours, drain, add fresh water and boil until tender ( 1-2 hours).  
2. Cool with cold running water or overnight in fridge.  
3. Blanch asparagus for a minute or two in boiling water.  It should remain bright green.  
4. Plunge into ice water bath to stop it from cooking. Drain well. Chop. Set aside. 
5. Coarsely chop the pea shoots and arrange on serving platter or plates.
6. Top with the asparagus and black beans, strewn evenly over. Drizzle with olive oil.
7. Add the grated cheese, and salt. Add a small amount of cracked pepper.
Optionally, you can sprinkle with a little vinegar for brightness, I prefer sherry or wine vinegar.
 
Adapted from a recipe online at Food 52.
Friday, 30 May 2014 11:26

Strawberry Broccoli Salad

 

What's FRESH at the North Union Farmers Market? Strawberries and Broccoli! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Strawberry Broccoli Salad.

 

Ingredients:

3 strawberries, chopped
1 cup broccoli, chopped
¼ cup cashews
2 tbsp toasted coconut
For the dressing:
1 tbsp plain non-fat Greek yogurt
½ tbsp balsamic vinegar
½ tbsp honey
 
Directions:
Combine salad ingredients in a bowl. In a separate bowl, mix yogurt, balsamic and honey. Pour the dressing over the salad and refrigerate for 20 minutes.
 
Friday, 16 May 2014 13:40

Oven-Roasted Asparagus & Mushrooms

 
What's FRESH at the North Union Farmers Market? Asparagus and mushrooms! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Oven-Roasted Asparagus & Mushrooms.
 
Ingredients: 
1 pound asparagus, trimmed
1 (8-ounce) package mushrooms, quartered
1/4 cup red onion, sliced
3 large cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon lemon juice
 
Directions:
Heat oven to 425°F. 
 
Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. 
 
Bake 15-20 minutes until asparagus are tender and lightly browned.
 
 
 
Friday, 09 May 2014 12:05

Crustless Spinach Quiche

 

What's FRESH at the North Union Farmers Market? Eggs, cheese, and fresh greens! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Crustless Spinach Quiche.
 
Ingredients
 
1 Tbsp. vegetable oil
1 medium onion (about 1 cup), chopped
1 tsp. minced garlic
1 (10 ounce) package of spinach (chopped)
5 large eggs, beaten
2 1/2 cups muenster cheese, shredded (or use whatever's on hand)
1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish - optional)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
pinch of crushed red pepper
 
Method
 
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
 
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
 
In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
 
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you'd like, top with additional freshly grated parmesan cheese.
Friday, 18 April 2014 11:39

spring green asparagus & arugula salad

 

What's FRESH at the North Union Farmers Market? Spring Greens! Check out our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for spring green asparagus & arugula salad.

Ingredients:
 
1/4 pound asparagus, ends trimmed and stalks cut into 2-inch pieces
Salt
2 tablespoons pine nuts
4 ounces baby arugula
1 ounce thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 lemon
1 teaspoon olive oil
Small block of Parmesan cheese
 
 
Bring a large pot of salted water to boil. Add the asparagus and boil for 90 seconds, then submerge in an ice bath. Drain once cool and set aside.
 
Toast the pine nuts in a small, dry skillet over low heat. Stir often and cook until lightly browned, about 4 minutes. Set aside.
 
To assemble, arrange the arugula on two dinner plates. Top each with half the asparagus, toasted pine nuts and prosciutto. Drizzle with a bit of olive oil and fresh lemon juice to taste.
 

 

Use a vegetable peeler to cut thin slices off the block of Parmesan. Arrange a few slices over each salad plate and enjoy. Makes 2 large servings.

 

 

 

Opening Day isn't just for Baseball! The North Union Farmers Market returns on Saturday, April 12th at Crocker Park. What's in season now? Fresh greens! Check out this amazing recipe for Kale & Apple Salad with Pancetta and Candied Pecans!

 
Ingredients:
2 cupspecans
1/2 cup confectioners' sugar
1/2 teaspoon cayenne pepper
Kosher salt
1/4 cup extra-virgin olive oil
6 ounces thickly sliced pancetta, finely diced
1/4 cup white wine vinegar
2 tablespoons caper brine (from a jar of capers)
3 tablespoons pure maple syrup
Freshly ground black pepper
2 Granny Smith apples, cut into matchsticks
1 large head radicchio, shredded
One 8-ounce bunch kale—stems discarded, leaves finely shredded
3 tablespoons snipped chives
1 tablespoon chopped tarragon
2 ounces shaved pecorino
 
Directions:
Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper–lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
 
In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.
Wednesday, 22 January 2014 11:35

Healthy Oatmeal Banana Bread

 

Ingredients:

2 cups whole wheat flour

1 cup of regular oats (quick or regular)

2/3 cups of apple sauce (can sub sugar)

1tsp baking powder

1tsp baking soda

A pinch of salt

1 cup of water (can sub milk or almond milk)

5tbsp of melted butter

1 tsp vanilla extract

1 tsp of cinnamon or pumpkin pie spice

2+ mashed bananas (the more ripe the better)

½+ cup of raisins

½+ cup of walnuts

Other ideas:

½ cup blue berries

½ cup cranberries

(Other dried or frozen fruits)

 

Cooking directions:

Heat oven to 350

Coat bread pan with cooking spray

Combine flour, applesauce, oats, baking powder, baking soda and salt in a bowl

Combine bananas, butter, vanilla, water, spices and fruit in another bowl

Combine both mixtures

Spoon into bread pan

Bake about 45 minutes or until knife inserted in center comes out clean

Friday, 05 April 2013 07:59

Kale & Spinach Pesto

 

We are happy to bring back Donita Anderson, finally the start of the outdoor markets at Shaker Square!  The first market is 8 a.m. to Noon on April 5.  What's in season? Tender greens, such as kale and spinach, early spring plants and flowers, sheep shearings, at more! The tender greens have a lot of energy from the earth and the sun, and would go great in this fresh and delicious kale & spinach pesto, pinned to our "Locally Grown" board.  Every week, we'll continue to pin more recipes with what's in season to our Locally Grown board, so be sure to follow us and re-pin your favorites! To see the pin, click the picture below.

Speaking of energy, here is this week's Energy Saving Tips, from Cleveland Public Power - Count On It.. While cooking your tasty locally grown recipes, make sure you plan ahead-- make sure you have all the ingredients, and remove all ingredients for each recipe one at time, to save the escape of energy from leaving the refrigerator door open for long periods of time. It's simple, but every little difference counts.

 

Listen to this week's MP3 here:

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