strawberry dressing

Ingredients

• 1 cup fresh organic strawberries from any of our farmers
• 1 tbsp balsamic vinegar
• 1 tbsp organic cane sugar, honey, Beautiful Dreamer from Beautiful Briny Sea or sweetener of your choice
• 1/4 tsp Sea Salt or I use Friends Forever from Beautiful Briny Sea (a sea salt blended with honey)
• 2 tbsp Pecan oil from Oliver Farms

Instructions

1. Mix berries with vinegar and sweetener.

2. Let sit for at least 1 hour.

3. Add salt and pecan oil and liquify in blender or food processor.

4. Refrigerate.

Good on salads, fruit, ice cream, and Greek yogurt.

Alice Waters' Apple Tart

Ingredients

Dough:

• 1 Cup unbleached all-purpose flour

• 1/2 tsp. sugar

• 1/8 tsp. salt

• 6 Tbs. (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces

• 3 1/2 Tbs. chilled water

Filling:

• 2 lb. apples (Golden Delicious or another tart, firm variety), peeled, cored, and sliced (save peels and cores)(Check out the ones from Moore Farms and Friends and Watsonia Farm)

• 2 Tbs. unsalted butter, melted

• 5 Tbs. sugar

Glaze:

• 1/2 C. sugar

Directions

1. To make dough, mix flour, sugar, and salt in a large bowl; add 2 Tbs. of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

2. Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it's ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it's malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

3. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

4. Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

5. Brush melted butter over apples and onto dough edge. Sprinkle 2 Tbs. sugar over dough edge and the other 3 Tbs. over apples.

6. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

7. To make glaze, put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

8. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

9. Brush glaze over tart, slice, and serve.

Blueberry Bread

Ingredients

1 1/2 cup oil

1 cup nuts (recommended walnuts)

1 tsp. vanilla extract

3 cup flour

2 cup (thawed blueberries)

2 cups sugar

1 tsp cinnamon

1 tsp salt

3 eggs

1 tsp baking soda

Directions

1. Preheat oven to 350º.

2. Mix all ingredients together well. Dough will be sticky.

3. Pour into 3 greased loaf pans and bake 1 hour.

Peach + Blueberry Balsamic Dressing

Makes 4 servings

Ingredients

3 tablespoons sugar or to taste

2 tablespoons balsamic vinegar

3 cups blueberries (about 1 pound)

1 pound of peaches sliced (Watsonia Farm)

1/2; teaspoon black pepper (optional)

Directions

1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.

2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.

Spinach (Wilted) Salad

Serves 4

Ingredients:
1 pound fresh spinach leaves, stems removed and washed (Rise N Shine Farm)
1/4 cup chopped green onions (Woodland Gardens)
2 hard cooked eggs, peeled and chopped (most of the farmers have eggs)
1 cup chopped mushrooms (Sparta Imperial Mushrooms)
4 slices of bacon (Riverview Farms)
1/4 cup vinegar
1/4 cup water
1-tablespoon sugar
Salt and pepper to taste
1-cup croutons

Directions
1. Tear the Rise N Shine Farms’ spinach leaves into bite-sized pieces, and place in a large bowl. Add Woodland Gardens’ green onions, chopped eggs, and Sparta Imperial Mushrooms.

Foraged Mushrooms + Oats

Tyler Williams' revolutionary Foraged Mushrooms and Oats
brought a breakfast dish to the level of a risotto you'd lust for
any hour of the day.

Ingredients
Oatmeal
1 cup Steel cut oats, rinsed
4 cups mushroom stock
2 cups wild mushrooms, sautéed
1/2 cup butter
2 tablespoons thyme
salt and pepper, to taste

Caramelized Buttermilk
1/2 cup buttermilk
1/4 cup Non-fat dry milk solids
2 tablespoons sugar

Chef’s Instructions:
For the oats
1. Bring mushroom stock to a boil in a medium stock pot.
2. Add a good pinch of salt and whisk in oats.
3. Bing to a boil and skim off any impurities that rise to the surface.
4. Reduce the oats to a simmer and add the remaining ingredients.
5. Simmer 1 hour stirring often until the mixture has thickened to saturate.
6. Season with salt and pepper to taste.

For the buttermilk
1. Place all ingredients in a small saucepan and reduce until light golden brown and thickened. Transfer to a blender and puree until smooth.

To finish
1. Place 1/2 cup of oatmeal in a bowl and drizzle with the caramelized buttermilk.
2. Top with a fresh seasonal raw vegetable salad from your farmers market and dress with lemon juice and olive oil.

Serves: 4 to 6

Pickles

Bruce Logue's amazing pickels added a lighter counterbalance to his porchetta sandwich,
and made for a great chip dip.

Ingredients
5 heads fennel
3 cucumbers
1 quart water
1 cup white wine vinegar
1 cup sugar
1/4 cup salt
2 garlic cloves smashed
2 sprigs thyme

Directions
1. Combine the water, vinegar, salt and spices and bring to a boil. Turn off the heat and allow to steep for 3 minutes.
2. Slice the cucumbers and fennel to desired thickness and pour the hot liquid over.
3. Allow to cool to room temp. and store for a day before using.

Corn Dog Batter

Ingredients
2 cup unbleached flour
1 2/3 cup Riverview Farms cornmeal
2 tablespoon sugar
3 teaspoon baking powder
1/2 tablespoon dry mustard
2 eggs, beaten
2 cups buttermilk

Directions
1. Add dry to wet all at once
2. Stir to bring together but no more (lumps are OK)
3. Let rest for 10 minutes
4. Stab each sausage with a bamboo skewer
5. Dip the hot dog in a glass filled with batter
6. Deep fry at 350ºF till golden brown and delicious