This week at the market, we’re looking forward to some first-of-the-season brassicas: broccoli and kale!! plus lots more greens and herbs! Here are some recipes to help you make use of all the greens that are available this time of year.
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
Heads-up: there’s local buttermilk at Green Top Grocery!
Farmer’s Market Quinoa Salad – also from Bon Appetit, from a whole series on broccoli. And if you’re looking for pea shoots to complete the salad, Finding Eminence farms grows microgreens and pea shoots, and they’re available at Green Top!
Kale is often the subject of whole “what do I do with X” posts, so we’re going to take advantage of that here, here, and here.
The quick and global version of “what to do with kale” is this: cold: add to any salad for texture and/or flavor; just chop fine or massage the dressing into the leaves. hot: add to stir-fries or soups, or just sautee to add to a bowl of mixed meat/veg/salads. Use just a bit of oil/fat, and low, gentle heat until it softens a bit.
This is also a good time of year for frittatas! Add any vegetables you like, some of those gorgeous local eggs, and enjoy!
I honestly can’t tell most days whether it’s supposed to be fall or still summer. The leaves are just starting to change, the root vegetables are ABUNDANT, and occasionally there’s an actual chill in the air in central Illinois.
Since we’re wrapping back around, in a way, to some beginning-of-the-season offerings (greens, herbs, radishes), I thought I’d pull up selections from prior weeks. Do you have any favorites? We’d love to hear from you! Check out our Facebook page and message us!
Carrot salad w/ harissa & feta & mint
This dish is one of my favorites from Smitten Kitchen, and a great alternative to green salads when you have vegetarians to feed. It’s absolutely amazing when made with locally-grown carrots. If you haven’t had them raw, you’re in for a treat; they’re almost as surprising as a local tomato, I think. This recipe is great with or without the harissa — a spicy, garlic-y paste/spice mix. You can make your own, substitute it with another garlic-y chili paste, or just leave it out altogether. Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese.
Vegetable Frittata with Greens and Potato
Here’s a base recipe for the frittata (from Epicurious). To that base, add what you have! I like greens, herbs, potatoes, cheese, maybe some bacon or ground pork. If you have leftover roasted root veggies, chop them up (bite-sized) and add them as well; I think it actually works best when you have pre-cooked potatoes (or carrots or sweet potatoes)!
Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).
(Be sure to check out this post on soups generally)
So easy, though it does call for a lot of stirring. There are a lot of recipes out there for polenta with a braised or steamed green (try beet greens!). This recipe from Food.com has swiss chard and a topping with dried fruits and nuts, as well as cheese (which is a must for polenta, in my opinion).
Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.
Green Chickpea & Chicken Curry w/ Beet Greens
Green Chickpea & Chicken Curry w/… The recipe is written for swiss chard, but did you know that beet greens are like identical cousins? They’ll do very nicely in this recipe. Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, greens
Magic Sauce – From 101 Cookbooks, this stuff is like liquid gold… use it on eggs, pasta, potatoes, just about anything. Pantry Check: fresh rosemary, fresh thyme, fresh oregano, paprika, garlic, bay leaves, red pepper flakes, lemon juice
Be sure to check out Jen’s post on beets — we can’t get enough of beets in my house, even though at least half of them end up pickled…
Can you believe it’s mid-July already? So many weeks of the market, it’s hard to keep track without having a calendar handy. So we’re switching to dates in the title instead of week numbers.
I visited the farmer’s market in the adorable town of Port Townsend, WA last weekend, and there were some noticeable differences in available produce: cooler-weather crops like fava beans and radishes (since it’s still in the 50s-70s there!), and a large variety of currants. Market day was a “hot” one, which meant upper 70s, possibly low 80s in the sun. Dry as can be, though, which was a nice contrast to our current weather of 90+ F and 90+ humidity! The currants were lovely, and I might have been tempted to grab some and make a quick pot of jam, except that I knew there were currants waiting in the Refuge Food Forest here in Normal!
Back in Bloomington-Normal, our extended heat through July-August means several things for your weekly local farm and garden haul:
chickens may slow down or stop laying for a bit when it’s this hot, so you may have to ration those eggs!
cilantro and basil in your gardens will likely bolt, sending out seed heads that you can save and replant, or let nature do its thing and replant them for you.
lettuces are going to bolt as well; without a hoop house to keep the temperatures low, farmers can’t grow lettuce in this kind of heat. Give it some time, and you can replant in the fall.
provided they get sufficient water, your tomatoes are going to be happy and ripe!
chile peppers of all varieties are going to start coming with a fury! they love the heat, and give it right back to you in flavor 🙂
In addition to the Saturday morning market, you can also find local produce at Common Ground in downtown Bloomington, and Green Top Grocery just east of downtown on Washington Street. And just this week, Browns’ Produce opened their farmstand on Brown Street just off of West Market — be sure to stop by!
This Week’s Menu:
I’m feeling like salads day and night right now, and other things that are FAST and require little tending on the stove. Here are a few of my favorites:
Slightly Savory Granola – an unusual granola recipe from the NY Times, made with olive oil! It’s a tad addictive, especially with yogurt. I used to buy Traderspoint Creamery yogurt in Indianapolis, but haven’t found a new local favorite yet — recommendations always welcome!
Eggy Polenta w/ Mushrooms – From The Kitchn, and a great way to incorporate local grain (corn — I know, not technically a grain) and mushrooms AND eggs! I’d be inclined to use those gorgeous duck eggs I’ve been seeing lately at the market… they’d be delicious!
Chicken Meatballs and Polenta – There are a number of different variations on this recipe; I like chicken instead of turkey, and kale makes a nice addition at the end to plate with the dish.
Cumin-Scented Black Rice and Quinoa – This recipe from Bon Appetit takes a little time to cook (the grains cook separately), but once made, it’s easy to reheat and enjoy through the week. You can add chunks of sweet potato, some greens and a little tahini dressing, and you’ve got a quick meal.
Is it gazpacho season yet? Are you drowning in tomatoes? If not yet, I’ll put this here for later. I generally make Mollie Katzen’s version, which is full of veg and herbs, but I’ve also posted the NY Times version above. Regardless of which recipe you use, make sure to let it rest in the fridge for a few hours before serving; the flavors take a little time to develop.
Are we really two months into market season? It’s been a great one so far: beautiful spring greens are about to give way to the veggies that come with the heat of mid-summer. Are you ready? Yeah – we are, too!
So what’s new this week at the market?TOMATOES! We should start seeing early-season tomatoes coming, though getting some is probably going to require your showing up in time for the starting bell. I heard a rumor that, last week, one farmer brought a small number of her first tomatoes to the market and (thoughtfully) rationed them to one per customer to an eager line of tomato-lovers. That’s the kind of pent-up demand for “real” tomatoes you see in June at the market!
Commercial tomatoes sold in most grocery stores have been grown from plants that were developed to withstand cross-country shipping and distribution. In short, they are bred for durability rather than taste. Heirloom tomatoes are often very delicate, come in a range of colors (even striped!) and have distinctive flavor profiles.
In season in June: Green beans, cabbage, broccoli, carrots, lettuce, cucumber, spinach, squash, potatoes...
If you’re one of the lucky shoppers who got the prized early tomatoes, slice one up and enjoy it with a crispy egg and whole grain toast from one of our market bakers. (What? You’re not doing the crispy egg? My friend, we have to talk.)
This is the time of year when I start to keep a bowl of cucumber salad in the fridge at all times. I keep making it, and we keep eating it. I usually don’t do much beyond slicing cucs, putting them in a bowl with enough water to cover, and add a bit of vinegar and sugar (a teaspoon or two each) until I like the balance (here is a recipe for something very similar). My grandmother made them this way, and also sometimes with sour cream. Like many salads, there are wonderful variations on this theme across a world of cuisines, which should keep you from getting bored of cucumbers for quite some time.
You might pair this with a healthy and hearty lentil salad or chick pea salad. In our household, we try to cook extra proteins over the weekend if we are grilling so we can add leftovers to salads, too.
Caprese salads have become a summer standby – grab some basil and fresh mozzarella to go with your farm fresh tomatoes and you’re in business.
Other salad ideas for lunch or dinner: broccoli salad (again, so many variations here). My version includes a slightly sweet dressing (yogurt, vinegar or lemon juice, a teaspoon of sugar) and sometimes raisins, apples, and/or carrots.
Here’s a great tip: get some really great bread and grill it when it starts to get a little stale and you need to use it up.
I had some great local bread from Chad at The Garlic Press and it was a few days old. My parents were visiting and my mom sliced it, and grilled it in a pan with a bit of canola oil (olive oil is too delicate for this) and sprinkled sea salt. It was phenomenal. (Evidence is to your left.) We ate it with pasta and a salad and it might have been the best part of a fantastic meal.