Tag Archives: farmers market

Carrots All Day

Munching carrots all day longcarrots
Breakfast, lunch, and dinner
Sunny colored, tasty sweet
That veggie is a winner

The hazard of selling your wares at a farmers market is that you are often too busy serving customers to shop and when you are not selling, a visit to a market is not always the first choice of activity. I miss the days of strolling through the market and laying carefully selected fresh produce into my big red shopping basket.  Now my shopping trips are more of a grab and run affair. At a market recently, I saw my friend from Winter Moon Farm and his rainbow array of root vegetables.  With only a few minutes to spare, I said a quick hello and filled a bag about to the bursting point with yellow, pale orange, bright orange, and red carrots and one ridiculously large daikon radish and rushed back to my booth.  My hubby saw the bag and reminded me that I had just bought several pounds of carrots at the supermarket. Not to worry I assured him; I had a plan that would use a lot of carrots. Now all I had to do was figure out what that plan was…
With a bit of creative thinking, I made a new recipe for low-fat carrot bread, a carrot and daikon salad, and I used the carrots for a “nest” under a roasted chicken. We also ate carrots with homemade white bean dip, carrots in chicken salad, and a few carrots found their way into meatloaf. Suddenly, the worry about what to do with all those carrots was replaced with counting the days until the next market when I can get more!

Low-Fat Carrot and Cranberry Bread carrot bread
2 cups grated carrots
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
2 egg whites
1/3 cup orange juice
zest of one medium orange
1/2 cup dried cranberries
(Loaf pan and cooking spray for pan)

Heat oven to 350 degrees. Mix flours, baking powder, baking soda, and sugar in a large bowl. Stir in egg whites, orange juice and zest and mix until combined. Add carrots and cranberries and stir until blended together. Spray the loaf pan with cooking spray. Pour the batter into the loaf pan and bake for about 45 minutes until well browned and cooked in the center.

Carrot and Daikon Salad with Dried Cranberriescarrot salad
3 1/2 cups of shredded carrots
1/2 cup shredded daikon
1/3 cup dried cranberries
1/2 cup cider vinegar
1/4 cup orange juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine carrots, daikon, and cranberries in a bowl. Mix the remaining ingredients and pour over the carrot mixture. Chill in refrigerator in a covered bowl or jar for at least two hours (overnight is better).

 

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Double Goat Burgers

goat burgerFor the last several years on the opening day of the farmers market in my town (Arlington MA) I celebrate by making a dinner from whatever I find at the market.  This year Chestnut Farms brought ground goat and Smith Country Cheese  brought fresh goat cheese from Westfield farm and I thought that these would be delicious paired together.  I served my double goat burgers with  baby tomatoes which I quick pickled and steamed asparagus both from Kimball Fruit Farm.  Young goat provides a mild-flavored, rather lean meat and the addition of goat cheese along with some fresh chopped herbs from my garden gave it a richness and brought out a hint of sweetness. It was a perfect pair!

Double Goat Burgergoat burger raw
1 pound ground goat meat
3 ounces soft goat cheese
1 tablespoon chopped herbs (I used a mix of rosemary, sage, basil)
2 tablespoons sherry wine

Combine all ingredients and make into 1/3 or 1/4 pound patties
Sear both sides of the burgers in a hot pan
Cook for a few minutes and then pour sherry over the top of the burger and cook until done to your taste.

Neep and Cheddar Souffle

turnip souffleNeeps is one of several old English names for Turnips.  Yesterday I bought some magnificent yellow top turnips from Red Fire Farm at the Wayland Winter Farmers Market.   As for the turnips, I married them to a tasty cheddar cheese sauce and some local eggs and made mini Neep and Cheddar Souffles.

I served the souffles with a side of crumbled bacon and crispy shallots cooked in turnip souffle detailthe bacon fat.  If you are serving a vegetarian crowd, you could just make the shallots in butter or olive oil. I hope you will try the recipe below and eat your neeps!

Neep & Cheddar Souffle
3 cups yellow turnip, peeled and cut in one inch chunks
4 eggs, separated
1 cup milk
1 cup grated cheddar cheese
2 tablespoons flour
2 tablespoons butter
pinch fresh-grated nutmeg
1/4 teaspoon white pepper

Heat the oven to 375 degreesturnip souffle before
Boil the turnips until quite soft, drain, mash, and set aside
In a medium saucepan, melt the butter
Stir in flour and cook into a thick paste
Gradually add milk and cook until well thickened
Take off the heat and add cheddar and spices
Separate the eggs
Add a little of the cheese sauce to the eggs to warm them
Add the eggs to the cheese sauce and mix well
Stir the mashed turnips into the cheese sauce
Beat the egg whites until stiff
Gently fold the whites into the cheese mixture
Pour into 8 1 cup ramekins or 1 8″ round casserole
Bake the small souffles for 20 minutes and the large for about 30 minutes
Serve immediately