Week 5 Market Menu: Summer is Coming!

This week at the Downtown Bloomington Farmers’ Market and Artists’ Alley:

Seasonal: Greens: Arugula, LOTS of Lettuces, Kale, Swiss Chard, Spinach and Collard Greens!  Root Veg: Beets, Carrots, Potatoes, Radishes, and Turnips.  Summer squashes, including Zucchini!!  Herbs: Cilantro, Dill, Mint.  Kohlrabi and Cabbage!  And Strawberries!!!!

All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.

 

 

It’s a short one this week!!

Breakfast Ideas:

I’ve been starting to crave smoothies in the morning, now that it’s getting warmer. And it might be all in my head, but I do feel like greens in the morning help keep me awake and alert until lunch. A quick trip in the blender, pop it in a cup and I can hit the road with my breakfast, which is an extra plus for me. I usually wing it, as far as a recipe. I start with around 12 oz milk (almond or soy milk works, too!) and protein powder. Then, flavor!  Frozen bananas and a handful of kale is my go-to, but I also like kale with frozen peaches, or spinach and frozen mango and banana!  Citrus is a nice balance to the green. I use a regular blender, and just start with a handful of greens at first. Search “Green Smoothie” and you’ll find literally dozens of recipes/combinations. Check out this list from DailyBurn.com.

 

Lunch Ideas:

Last week, I mostly stuck to a bagel or crackers, some Little Bloom on the Prairie with a touch of honey, and a handful of greens for lunch. Add just a touch of good olive oil and a splash of your favorite flavored balsamic vinegar to the greens, and you’re good to go! Here are a few other ideas for enjoying local produce in your lunches this week:

  • Radishes with garlic scape butter – add some crackers and cheese, and you have lunch!
  • Roast chicken (whole or parts) w/ a little olive oil, cool, then break down and portion out
  • Wheat berries are delicious in salads!
  • Hard-boil some eggs over the weekend, and add them to your lunchboxes during the week

 

Dinner Ideas:

  • If you’re grilling burgers or brats, slice up some turnips (less than 1/4″ thick) and put the finished grilled meat on top of the slices. The heat (temperature) of the meat softens up the turnips and dulls the heat (bite!) of the turnip. For someone like me, who’s not accustomed to the flavor of turnips, it’s a nice way to enjoy their flavor without the spiciness.
  • Pasta salads are a lovely way to avoid having the stove on at dinnertime. You can cook the pasta the night before, and dress it with your favorites. This one with swiss chard and garlic scape pesto looks delicious. Green garlic or garlic scapes would be great, especially with a little lemon zest and radishes.
  • Did you remember to pull some meat out of the freezer for tomorrow’s dinner? I wish I could consistently remember to do that!
  • Double up on things that require the oven, like casseroles or roasted veggies or meat. Plan to have leftovers for dinner the next day! Something like this chicken and kale casserole, or this spinach and egg strata.
  • If you grill or roast veggies and have leftovers, and are wondering what to do with them, why not try a Buddha bowl? Just add some grain and your favorite things from your fridge, basically. It works. Surprisingly well.

 

 

Week 4 Market Menu: Better Late Than Never!

This week at the Downtown Bloomington Farmers’ Market and Artists’ Alley:

Seasonal: More greens, BEETS, more vegetable plants for your gardens! Arugula, Asparagus, Carrots, Chard, Collards, Kale, Mint, Potatoes, Radishes, Rhubarb, Spinach, Turnips, and more! And some STRAWBERRIES at Olive Berry Acres!

All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.

This week and weekend got away from me in epic fashion, but as I get ready to prep some meals for the week, I’m pretty encouraged by what I see in my fridge:  arugula, turnips, carrots, chicken, eggs (including a duck egg from Above Normal!), lots of bok choy, bread from Pekara/Central IL Bakehouse, bacon from Huelskoetter Farms, some chevre, and a pretty good array of staples. Sounds like bacon and eggs for a couple of breakfasts (oatmeal for the rest), salads for lunches (with chicken or hard-boiled egg, and maybe some strawberries), egg salad with radish, a chicken stir-fry with the bok choy, and the carrot-feta salad I posted about in week 1.

 

Nothing fancy! Nothing too time-intensive, or that requires long hours in the kitchen over a hot stove.

Here are some additional notes/explanations/recipes:

  1. When it’s strawberry season, I love them on salads, but only with this poppyseed dressing. Arugula or other greens, strawberries, chopped carrot, maybe a little red onion, and that’s it. Add chicken if you want protein on the salad. A bit of chevre (soft goat cheese) wouldn’t hurt at all.
  2. Grain salads are very forgiving, and will happily accept your fridge full of fresh veg. I wouldn’t say I’m a fan of turnips, but I’m working on it. This farro and turnip salad, which uses the greens from the turnips as well, is one I’m looking forward to trying this week.
  3. We posted about roasting your bok choy last week, but I always enjoy it in a stir fry (which doesn’t have to take a long time on the stove!). This recipe from the NYT has you steam before adding them. It’s a pretty simple recipe, though: chicken broth, sherry, soy sauce, cornstarch, oil, garlic and ginger, sugar and sesame seeds.
  4. I’d like to try this radish and egg salad recipe this week (hold the sprouts).

In case anyone is wondering what to do with those whole oats at the market, I’ve been experimenting with different ways of cooking them. I like the nutty bit of a bite to them, but I also like a creamy sort of porridge. For me, that requires a short trip in the food processor or slightly longer time with the stick blender, to break open some of the berries. They don’t all have to be chopped, though. Just enough to let some starch out. Super tasty!

Week 2 Market Menu:

This week at the Downtown Bloomington Farmers’ Market and Artists’ Alley:

Seasonal: More greens, and lots of vegetable plants for your gardens! Arugula and Spinach and Collards and Chard and Kale, Carrots, Chives, Mint, Potatoes, Radishes, Rhubarb, Turnips, and more. And confirmed with at least one vendor that there will be asparagus!

All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.

This week’s Market Menu:

The name of the game this week is “work with what you have!” We have a lot of turnips, so I’ve gathered several recipes to help us make salads with them. But if a recipe calls for something you don’t have, don’t worry! I substitute heavily when I cook, with a few notable exceptions:

  1. vinegar – try to use the same kind specified. If there’s one kind of vinegar I try never to run out of, though, it’s plain white.  At the very least, it won’t overpower a dish if you have to use it in place of apple cider vinegar or white wine vinegar. I’ve made the mistake in the past of keeping a deep pantry of balsamic, and then finding I was out of every other kind of vinegar.
  2. spices – omit something you don’t have, rather than substitute (or at least taste first!)
  3. butter/oil – follow your heart and taste buds here, but I like to use whatever the recipe calls for.

Breakfast Ideas:

Wheat Berries w/ dried fruit & nuts – New York Times
Pantry Check: Wheat Berries, optional spices (anise or fennel, cinnamon, nutmeg), raisins or other dried fruit, nuts, yogurt, brown sugar or maple syrup

 

Fried-and-Scrambled (aka Frambled) Eggs – Epicurious
Pantry Check: Eggs, Butter, optional add-ins (sausage, greens)

 

Lunch Ideas:

Salad w/ New Potatoes and Pickled Spring Onions – Smitten Kitchen
Pantry Check: new/fingerling potatoes, asparagus, spring peas or beans (optional), radishes, spring onions, white wine vinegar, whole-grain mustard, smooth dijon mustard

Your Custom Salad: Green, Big, and Single-Subject Salad, and Dressings! – New York Times, “How to Make Salad”. I plan to make several versions of this throughout the week, using whatever greens I grab at the market. Arugula for sure.
Pantry Check: whatever looks good to you!!

Turnip and Cabbage Slaw with Yogurt Dressing – New York Times, “In Praise of Turnips, Year-Round”
Pantry Check: turnips, green cabbage, greek yogurt, dill

Shaved Turnip and Radish Salad with Poppyseed Dressing – Splendid Table
Pantry Check: lemon, Dijon mustard, shallot, poppy seeds, honey or maple syrup, turnips, watercress, radishes, asparagus, chives

Dinner Ideas:

Swiss Chard Pancakes – Smitten Kitchen
Pantry Check: milk, AP Flour, eggs, onion, chives, shallot, garlic, parsley, chard, yogurt (optional)

Creamed Chard and Spring Onions – Smitten Kitchen
Pantry Check: swiss chard, onions, butter, AP flour, milk

Green Chickpea & Chicken Curry w/ Swiss Chard – The Crepes of Wrath (apologies in advance for that page being VERY heavy with photos. It takes forever to load completely on the iPad I use in the kitchen, but I promise the recipe is worth it!)
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, swiss chard

Kale Puree (which you can use in nearly anything) – Edible Manhattan (they suggest using it in a polenta, but I love it as an alternative to tomato sauce on pasta)
Pantry Check: garlic, kale, sea salt (Maldon, ideally), extra-virgin olive oil. That’s it, really!

 

Bonus: Maple-Butter Collard Greens!  This is my favorite way to enjoy collards, and doesn’t require anything you don’t probably already have in your pantry. If you haven’t tried them before, give this recipe a shot! Chop collards roughly and discard stems. Slice a yellow onion and cook over medium heat in a large pan with a little olive oil until they start to caramelize. Add your collards and a splash of water — you want enough water to keep the collards from burning in a dry pan, but not so much that you’re boiling or braising them. Continue cooking over medium heat for about 15 minutes. When greens are tender, set the greens aside in a bowl and wipe out the pan. Add the following to the pan over medium-high heat:  2 Tbs butter, 1 Tbs apple cider vinegar, 1 Tbs maple syrup (the real stuff!). Cook while stirring, until the combined and slightly reduced to make a sauce. You can either put this on the table in a small gravy pitcher, or toss the collards in the pan with the sauce before serving. This makes 2-3 servings of sauce, but you may want more.
Pantry Check: apple cider vinegar, butter, maple syrup (REAL maple syrup!)

Extra-Bonus: Magic Sauce – 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