Spring Onions, Roasted

Serves: 4

Ingredients

• 4 bunches spring onions, trimmed, halved lengthwise (Hickory Hill Farm, Woodland Gardens)
• 6 sprigs thyme (Woodland Gardens)
• 6 tablespoons olive oil, divided
• Pink Pepper Corn salt blend (Beautiful Briny Sea)
• 1/2 cup chicken broth (make your own with Grass Roots' Chicken)
• 1 cup fresh breadcrumbs (use a baguette from Start Provisions)
• 1 teaspoon finely grated lemon zest

Preparation

1. Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with Beautiful Briny Sea salt blend. Add stock and roast until tender, 30–35 minutes.

2. When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.

3. Serve onions topped with breadcrumbs.

Imam Bayildi

Ingredients

• 1 medium or large egglplant

• 1 red onion

• at least 4 cloves garlic

• olive oil

• 3–4 large tomatoes

• olive oil

• 1/2 cup water

• 1 tbs honey

• black pepper

Directions

1. Remove the top of the eggplant and halve the eggplant. Make a pocket in each eggplant by slitting them from top to tail, not cutting the whole way through. Peel the skin in alternating strips. Rub them inside and out with salt and set aside for half an hour. This sweats out the bitterness. Rinse the eggplants in cold water, and squeeze the flesh with your thumbs to make the pocket bigger.

2. Meanwhile, make a fresh tomato sauce using the red onion and lots of garlic–both diced. Sautee olive oil until golden brown. Add bit of honey, a twist of black pepper, a generous glug of olive oil, and three or four chopped tomatoes. Cover, and let them simmer for ten minutes or so.

3. Back to the eggplants: squeeze them out and fry in enough olive oil to coat the pan until all sides are golden brown. Set them in an oven safe baking dish, stuff the pockets with a generous heap of tomato sauce, add about 1/2 a cup of water and a big splosh of olive oil, and bake them, covered, in a hot oven for about 45 minutes. If your dish doesn't have a lid, cover with aluminum foil.

4. You can serve them hot; but better still give them time to cool and serve at room temperature. You know how good it is to pick at a cold stew? Same thing.

Okra, Roasted

Serves four

Ingredients

• 1 pound okra

• Salt to taste

• 2 tablespoons extra virgin olive oil or grape seed oil

• Fresh thyme leaves to taste (optional)

• Freshly ground pepper

Directions

1. Preheat the oven to 450º. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil or grape seed oil until coated.

2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400º.

3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Stuffed Delicata Squash

Delicata squash is considered a winter squash because of its texture, taste and growth patterns however it belongs to the same species as the summer squash like pattypan, zucchini and yellow crookneck squash. It takes the farmer roughly 100 days from planting the seed to harvest and then about one week to cure. Right now is the time to get them from our farmers at Freedom Farmers Market. I do consider this a long storage squash but they don’t store quite as well as true winter squash like butternut or acorn squash and more than likely after you taste one of these sweet things they wont last long at your house at all!

Delicata squash can be baked, sautéed, stuffed or steamed, can be eaten as a side, as the main course, or as dessert.

Check out this recipe, I absolutely love making it for dinner!

Ingredients

• 2 medium to large Delicata squashes, halved and seeds removed (it can be hard to cut them evenly so take your time)

• 4 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 medium apples, peeled, cored and finely chopped (you can also use 6 small Gala apples from Moore Farms and Friends)

• 2 medium leeks white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons (remember you can always substitute this for any of your favorite type of onion)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 cup raisins

• 1 teaspoon dried thyme

• 1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts) I sometimes use swiss chard or whatever greens are in season.

• 1 cup cottage cheese, goat cheese will also do very nicely

• 2 eggs

• 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1 tablespoon unsalted butter, cut into 8 small cubes

Directions

1. Adjust oven rack to middle position and preheat oven to 375°F. Halve squash, cutting from pole to pole. Remove seeds with a spoon. Rub with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet.

2. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender, about 25 minutes.

3. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

4. Reduce heat to medium, add kale or greens of choice, cover pan and cook, stirring occasionally, until greens are mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well.

5. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

6. If you have any leftover stuffing, bake it in a greased dish alongside for the during the last 30 minutes.

SERVE and ENJOY!

Shishitos, Sauteed

Ingredients

1 tsp Olive Oil

1 pint shishito peppers

sea salt (Beautiful Briny or 3 Porch Farm)

lemon juice (one fresh quarter wedge or 1 tbs

Directions

1. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a pan-full of peppers.

2. When the peppers are done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

For variety, you can use a little toasted sesame oil or coconut oil instead of olive oil. If you have leftovers, an unlikely incident in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

––

Shishitos are the perfect little treat!

These peppers are small and about a finger-long, slim, and thin-walled. Although they turn from green to red once ripe, most farmers harvest them when they are green.

Sautéed shishitos are undeniably the best thing to nibble on with drinks, add them to eggs or as an appetizer. Here is an easy way to prepare these peppers.

Heirloom Tomato Salad

Serves 4-6

Ingredients

• 2 large heirloom tomatoes (any produce farmer at the market will have heirloom tomatoes)

• 1 cup heirloom cherry or teardrop tomatoes

• 1/4 lb. goat feta or blue cheese (Decimal Place Farm has feta)

• 2 Tbs. extra-virgin olive oil

• 1 bunch fresh basil (Rise N Shine Farm or Woodland Gardens)

• Salt and pepper to taste (Beautiful Briny Sea has plenty of salts to choose from)

• 1/2 Tbs. aged balsamic vinegar

• 2 Tbs. extra- virgin olive oil

Directions

1. Core the large tomatoes and dice into wedges; cut the cherry tomatoes in half. Place all in a bowl. Crumble the feta or blue cheese and set aside.

2. Cut a chiffonade of the fresh basil by stacking leaves, rolling them into a cylinder, and thinly slicing. Add both to the tomatoes.

3. Season with salt and pepper and arrange on the plate as desired. Drizzle with vinegar and olive oil and serve.

Pork Chops + Peaches, Grilled

Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish

Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.

2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.

3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.

4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.

Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!

Serves 4

Lettuce + Mushrooms, Sauteed

This sauté serves as a great accompaniment to grilled meat, vegetables, or seafood because of its combination of freshness and earthiness.
Makes 4 servings

Ingredients
1-tablespoon extra-virgin olive oil
2 tablespoons butter (Banner Butter at Moore Farms and Friends)
1/2 pound mushrooms, steamed, wiped clean and sliced (Sparta Imperial Mushrooms)
Salt and pepper to taste
1 pound chopped lettuce (Hickory Hill Farms)
1/2 cup cream
1-teaspoon fresh thyme

Directions
1. In a medium saucepan, heat the oil. Add the butter, and allow it to melt. When the pan is hot and the butter is beginning to brown, add the mushrooms and let them cook for 2-3 minutes or until brown. Stir the mushrooms, and season with salt and pepper to taste.
2. Once the Sparta Imperial mushrooms are tender and most of the moisture has evaporated, add the Hickory Hill Farm lettuce. Season with additional salt and pepper, if needed, cooking until the lettuce is tender. Add the cream and the thyme. Cook until the cream is reduced and thickened. Remove from heat. Serve warm.

Salsify, Roasted

Ingredients:
3 or 4 pieces of salsify per serving
Parsley
Olive oil

Directions:
1. Top and tail and scrape the salsify. Cut each piece into three pieces approximately  four inches long. Keep in water acidulated with a little lemon juice otherwise it will darken in color. When you are ready cut the salsify in half lengthwise, put in an ovenproof dish, sprinkle over a tablespoon or two of olive oil and season with salt and fresh black pepper.
2. Cook at 400°F for about twenty minutes turning a couple of times until just tender. Serve in a fresh dish and sprinkle over a little chopped parsley.

More About Salsify
Salsify, Salsify, what is this strange root? If you were at market 2 weeks ago and stopped by Good Groceries and saw a strange skinny looking parsnip, you should win the golden farmers market award for finding the most unusual veggie at a market! This yummy root is surely not a normal find at any farmers market. Salsify is a white root or black depending on the variety, like a parsnip but skinnier.    All parts of the plant are edible. The greens are sweet, the root is tasty and easy to cook, and as if that weren’t enough, salsify’s purple flowers are really pretty.

Don’t mind the way the roots look; they are tan and shaggy with coarse side roots.  The taste out weighs the look of this root crop. To make them visually more appealing one can peel them with a vegetable peeler to reveal the snow-white flesh. They will oxidize (turn a darker color) so you can place them into a bowl of water with lemon juice, to keep them snowy white. If you plan to steam them and brown them in butter (I would!) then there is no need for soaking them in lemon juice that snowy white color will be disguised by the cooking process.  You can also use the greens, which look like tall, wide grass blades. The light-colored part of the leaf, the bottom six inches or so, is tender and delicious, like the bottom of a leek, and can be sautéed along with the roots.

The most surprising thing about salsify, the first time you eat it, is its flavor. Traditionally it is called “oyster plant,” and some folks say that they taste like oyster mushrooms. Don’t let that scare you off the root taste a lot like artichoke hearts, which is something we don’t get at a local farmers market in Georgia. I will take salsify over an artichoke heart any day!

Good Groceries at Tewksburry Farm has the white salsify this week and will have the black salsify very soon. Be sure to stop by his booth to get the ever so righteous salsify. Here are some recipes to try out. You can use the white salsify for the black in any of these recipes.

Pesto, Green Garlic

Ingredients
3oz basil, {leaves only}
2 stalks green garlic
2 bunches parsley, {stems removed}
3 oz kale, {stems removed}
1 cup GA pecans
1 1/2 cups parmesan cheese {shredded}
1/2 cup lemon juice
1 cup olive oil
1 1/2 tsp kosher salt

Directions
Add basil, green garlic, parsley, kale, pecans, cheese, and lemon juice in food processor. Blend in processor while slowly adding oil. Finish with salt.

Yield
One Quart

Pesto, Dandelion Pecan

Ingredients
¾ cup unsalted raw pecans (from Moore Farms and Friends)
3 garlic gloves minced

1/4 cup freshly grated parmesan

1 bunch dandelion greens (from Woodland Gardens) (about 2 cups, loosely packed)

1 tablespoon lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Black pepper, to tasted

Directions
1. Preheat the oven to 350°F. Pour the pecans onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.
2. Pulse the garlic and pecans together in the bowl of a food processor until very finely chopped.
3. Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that’s ok.
4. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

Ideas for Dandelion Pesto
• Spread over pizza with cooked potatoes slices (from Hickory Hill Farm), then baked.
• Smeared on crostini (from Star Provisions) over a layer of fresh spreadable cheese (from Decimal Place Farm).
• Use to dress potato salad.
• Toss with pasta (from Storico Fresco), with chicken (from Grass Roots Farm), or roasted vegetables (from Rise -N- Shine Farm).

About Dandelion Greens
Dandelion greens are the most nutritious leafy vegetable that you can buy. The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious (plus they’re packed with iron). They are one of the first spring vegetables, they come on even earlier than asparagus, and they make a great spring tonic. Cultivated dandelion greens from the farmers market’s are generally less bitter than the wild ones, but be sure to nibble on a leaf to determine it’s bitterness and gage how much to include in your dish.
Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne. It is also a wonderful liver cleanser. It is the perfect food for us when we emerge from winter hibernation.
Dandelion greens are excellent in a salad, or strip the stems and use in any cooked dish as you would bok choy or kale. Here is an easy pesto recipe for utilizing some ingredients from Freedom Farmers Market.

Celery + green onion soup

Ryan Smith's brilliant green soup was served chilled
and topped with a salad so incredible, it could've stood
on its own.

Ingredients
2 bunches green onions
2 bunches baby celery
2 tablespoons olive oil
3 tablespoon sea salt
2 cups celery juice
2 each lemons
1 pound razor clams, poached and cleaned and sliced
1/4 loaf sourdough
2 bunches baby carrots, washed and shaved into thin rings

Directions
1. Slightly warm the olive oil up in a large soup pot over medium heat. Cut the white bottoms off the green onions and reserve the tops. Add the onion bottoms to the pot of oil and season with a pinch of salt. Slowly cook the onion bottom stirring constantly to prevent color.
2. While the onions are cooking cut the leaves off the baby celery. Slice the celery stems into inch pieces and add to the pot. Continue to cook the onions and celery for 10 minutes.
3. Add the celery juice and bring to a boil. Once the juice is at a boil add the celery leaves and green onion tops. Cook for 1 minute and take off the heat.
4. Prepare an ice bath and submerge a container into it that will hold the finished soup. Puree the soup in a blender on high until completely smooth. Strain the soup directly into the container in the ice bath. Chill the soup as fast as possible to retain the vibrant green color. Adjust the seasoning and reserve the soup until ready to serve.
5. Dice the sourdough into small bite size pieces. Fry the sourdough in a small pot of oil over medium heat until golden brown.
6. Make a small salad of lemon zest and juice, razor clams, carrots, and the fried sourdough. Season the salad with a little sea salt and olive oil.

To serve
Place 2 ounces of the soup in a bowl. Top the soup with the salad and a little bit of celery leaves and carrot tops.