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Farmers Market logo Dec 2012

Visit the 2012 Flavors of Farmers' Market page for recipes from last year.

Persimmon Pudding

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.

From saveur.com

Ingredients

Instructions
  1. Preheat oven to 350° F. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs, Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well.
  2. Sift together flour, baknig pwoder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
  3. Grease a 9" x 13" baking dish with some of the butter. Stir remaining butter into batter.
  4. Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream, if you like.

Red Rice with Roasted Squash, Fennel and Beets

Author: Lemons & Anchovies

Serves 2-3

Ingredients

Instructions

  1. To prepare the rice: Rinse the rice and transfer to a 2-quart (or similar size) sauce pan. Add water to cover rice. I always use the finger-joint method and dip my middle finger into the water until it touches the top of the rice in the pan. The water level should reach the first joint of your middle finger. Cover, bring to a boil, then simmer until cooked, about 30 minutes.
  2. To roast the veggies: Preheat your oven to 375°F. Toss the veggies in olive oil, salt and pepper on a baking sheet. Arrange in a single layer and bake for about 40-45 minutes until the vegetables are tender. You might want to toss the veggies once or twice while roasting them.
  3. Five minutes before you take the veggies out of the oven, sprinkle the granulated or fresh crushed garlic over the top. Roast for a few more minutes to allow the garlic to cook before taking out of the oven.
  4. To prepare the condiment: Combine the vinegar, garlic, salt and soy sauce in a small bowl.
  5. To assemble: Place one serving o rice and veggies on a plate. Drizzle a teaspoon or two of the vinegar/garlic condiment and garnish with chopped parsley and chives. Serve warm.

Winter Greens Gratin

From epicurious.com

Makes 8 to 10 servings

Ingredients

Preparation

Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotteds poon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.

Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.

Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.

Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.

Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.

Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.

Kale and Onion Pie

From seriouseats.com by Blake Royer

Ingredients

Procedures

  1. Preheat the oven to 375°. In a large (12-inch) skillet, heat the butter over medium heat until the foam subsides. Add the kale and onion and cooke, stirring occasionally, until the leaves are tender, 10-12 minutes. Season liberally with salt and pepper.
  2. Add the chopped herbs and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat.
  3. In the meantime, combine the yogurt or sour cream, mayonnaise, and whisked eggs. Add in the flour, baking pwoder, and a good pinch of salt and whisk until just smooth.
  4. Pour half the batter in the bottom of a 12-inch pie dish or a 9" x 13" dish. Layer in the kale mixture, then cover with the remaining batter. Bake for 45 minutes, until the top is shiny and golden. Cool for 15 minutes and serve warm.

Butternut Squash Soup from Laughing Planet Café

From the annual Soup Tasting at the Bloomington Community Farmers' Market on November 2, 2013.

Ingredients

Thai Coconut Pumpkin Soup from Sahara Mart

From the annual Soup Tasting at the Bloomington Community Farmers' Market on November 2, 2013.

Ingredients

In a large pot sauté onion in olive oil over medium high heat until onions are translucent, then add garlic, coriander powder, cumin powder and fresh ginger. Continue to sauté until it become aromatic. Now add pumpkin and stir until it is fully coated with spices. Add the stock to the pumpkin and bring to a boil, then turn heat down to simmer for approx. 30 minutes or until the pumpkin is soft. Add salt and pepper as needed. Once the pumpkin has cooked, remove the pot from the stove and let it cool. Pureé the soup in a food processor. Pour the soup back in the pot, add coconut milk and set stove to medium heat. Once the soup has thoroughly warmed, add ¾ of the chopped cilantro leaves and remove from heat. Use the remaining cilantro leaves for garnishing the soup.

Jerusalem Artichoke (Sunchoke) Orecchiette

Pairings suggested by Nigel Slater, www.happyolks.com

Ingredients

Jerusalem artichokes, sunchokes to some, are stubborn buggers to clean. If Nigel Slater hadn't warned me otherwise, I would have been tempted to just be done with the caked on mud and peel the darn things. I'm glad I was patient - cooking the 'chokes with their skins helps preserve their crispness and earthiness. Just make sure you spend a good ten minutes scrubbing the tubers or else dinner is likely to be on the gritty side. I washed them, sliced them thin, then rinsed them again to dislodge the soil from the deep notches.

Once you've sliced them thin, throw them in a steaming basket for about 5-10 minutes just to loosen up the fiber. While you wait, bring a large pot of water to a boil for the pasta. In a large sauce pan or dutch oven, bring a bit of olive oil and butter to a sizzle. Transfer steamed 'chokes and sauté for about 10 minutes to absorb the fat and slightly brown. Kill the heat. By now the pasta water should be boiling. Cook per packaging instructions until just past al dente. Remove. Strain. Rinse. Let dry. Then toss with the 'chokes. Toss the chokes and orchetta with lemon juice and parsley just before serving.

Old Fashioned Pumpkin Pie from Scratch

http://www.simplyrecipes.com Elise Bauer on November 20, 2011

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust


* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

Method

  1. Preheat oven to 425°F
  2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
  3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  4. Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  5. Serve with whipped cream.

Roasted Rutabaga Beer Cheese Soup

http://thesepeasarehollow.blogspot.com Sunday, October 30, 2011

Ingredients

Directions

Preheat oven to 425° F. Toss the diced rutabagas and parsnips with olive oil to coat and season well with some of the salt and pepper. Spread evenly on a lined baking sheet and roast until browned and cooked through, about 45 minutes - 1 hour.

Meanwhile, in a large stockpot or dutch oven melt 4 tablespoons of the butter (1/2 stick) over medium heat. Add the onions, garlic, and bay leaves and sweat until the onions are very soft and translucent, about 20-30 minutes (if you are doing a half recipe, this probably wont take as long). At this point I opted to remove the onions with a slotted spoon into a bowl and add back into the soup a bit later. I felt that making a good roux would be easier if I didn't have to worry about mashing up the onions.

So, turn off the heat, and using a slotted spoon, remove the onions to a bowl and set aside, leaving whatever liquids are left in the pan. In a small saucepan, gently heat your milk over medium-low heat. You do not need to boil it, you just want it hot to add to your roux. Add the rest of the butter to your stockpot and melt over low heat. When the butter starts to bubble, add the flour and cook over medium-low heat, whisking constantly until light golden brown, about 5 minutes. Slowly whisk in the hot milk and continue cooking until it is completely combined and slightly thickened, just a minute or two.

In a few additions, add the cheese to the milk mixture and stir over low heat until cheese has completely melted. Add the beer, vegetable stock, and adobo sauce, and bring to a very gentle simmer. You want to be careful not to scorch your cheese. Add your onions and roasted vegetables to the soup, season with salt and pepper, and cook over low heat about 30-40 minutes until soup is nice and thick.

Make sure to taste the soup a few times while it is simmering, you may need to add more salt and pepper, or perhaps some more adobo sauce. You want to have a little heat at the end, but not have it overwhelmingly taste like chipotle peppers. Also, if the beer you used is bitter (I used an IPA the first time I tried this soup) you can add a few big spoonfuls of sugar to balance it out.

Garnish with fresh parsley, and serve with some n ice crusty bread. To take the soup to another level, grill some bratwursts and serve them sliced on top of the soup. It almost makes you feel like you are in Wisconsin, which is a good thing entirely.

Braised Kale with Bacon, Apple and Cider

From Judy Lockhart, Cooking Light, January 2004

Ingredients:

Preparation

  1. Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 t drippings in pan. Crumble bacon and set aside.
  2. Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

Kershaw Squash Pie

From http://rocksrecipies.blogspot.com/

Ingredients:

Preparation

  1. Heat oven to 450° F
  2. Stir together cushaw and cream; add beaten eggs and mix well.
  3. Add sugar, flour, salt, nutmeg and allspice. Mix well.
  4. Blend in lemon extract and butter.
  5. Pour mixture into pie shell; bake 10 minutes.
  6. Reduce oven temperature to 350° F and bake an additional 40 minutes.

Lima Bean Spread with Cumin and Herbs

From EatingWell August/September 2005, November 1997, The EatingWell Diabetes Cookbook (2005)

Ingredients:

Preparation

  1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
  2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.

Tips & Notes

Charoset

From http://motherwouldknow.com/

Ingredients:

Preparation

Peel the apple, chop the apple and nuts, then mix everything together. How finely you chop is purely personal preference. The proportions are rough - feel free to adjust them. Hints - if your apple is very large, you may want to increase the other ingredients to compensate. If your apples are very sweet, you can add less sugar or add a few drops of fresh lemon juice. If you are making more than one apple's worth, try mixing different types of apples.

Creamy Avocado Tomatillo Salsa Verde

First place winner in the "specialty" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Luz Marie Lopez

Ingredients:

Preparation

Preheat the oven to 450° F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil. Roast in the oven for 15 minutes, until the exteriors are blistered but the insides are slightly raw.

Meanwhile, halve the avocados, remove the seeds, and scoop out all the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.

Place half the tomatillos, onions, jalapeños and garlic in a food processor. Pulse until mostly smooth.

Add half the cumin, salt, cilantro, and avocado. Pulse until the avocado is puréed into the mixture. Taste for salt.

Repeat with the remaining ingredients. If you desire an extra-tart quality, add a bit of lime juice at the end.

This salsa is made with fresh organic ingredients and is very common in central Mexico where it is used for tacos Al Pastor or other grilled meats.

Optional: add chopped fresh onion, cilantro, and small pieces of avocado on top for better flavor.

Cantaloupe Dreamin'

Second place winner in the "specialty" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Harold Adkisson

Ingredients:

Preparation

Cantaloupe, Anahiem, red bell pepper roughly the same size; dice. Add the green onion, cilantro and Serrano to the same bowl. Toast the sesame seeds in a nonstick pan until light borwn, add to the cantaloupe. Combine honey, lime, spices, mix well in another bowl and pour over the cantaloupe. Gently stir until well coated. Let sit 10 to 15 minutes. Serve with pita chips.

Summer Berry Salsa

Third place winner in the "specialty" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Shaina Dwiel

Ingredients:

Preparation

  1. Using a food processor, blend the 2 c blueberries and 10 strawberries. Empty into bowl.
  2. Again using the food processor, blend the leek, lime zest, lime juice, and jalapeño. Add to the bowl.
  3. Chop the cilantro and add to bowl.
  4. Cut up the remaining ¼ c blueberries into fourths and add to the bowl.
  5. Cut up the strawberries coarsely and add to the bowl.
  6. Salt and pepper to taste.

Unnamed Salsa by Bill Adam

First place winner in the "raw" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Bill Adam

Ingredients:

Preparation

Coarsely chop tomatoes, chop garlic, chop peppers, chop onion and chop cilantro. Combine ingredients in a stainless steel bowl ... enjoy!

Tony's Fresca Salsa

Second place winner in the "raw" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Tony Wyborny

Ingredients:

Preparation

Place all ingredients in your kitchen chopper/slicer. Chop to desired consistency. Chill overnight for best flavor. Makes one 16 oz. container.

Silent But Deadly

Third place winner in the "raw" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Braxton Jones

Ingredients:

Preparation

Wash hands and vegetables. Precut all ingredients. Dice tomatoes, onion, and cilantro and put in bowl. Blend the following: diced tomatoes, cilantro, onion, pepper, then pour into bowl. Mix diced ingredients and blended ingrdients. Add lime and salt. Refrigerate and enjoy.

Kaitlin's Blue Ribbon Salsa

First place winner in the "cooked" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Kaitlin Carrico

Ingredients:

Preparation

Chop everything except parsley in food processor and combine in large pot. Bring to a boil and lower heat to simmer for 30 minutes. Remove from heat and let cool for one hour. Add finely chopped parsley. Can in pint jars or eat straight out of the pot.

Unnamed Salsa by Ignacio Flores

Second place winner in the "cooked" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Ignacio Flores

Ingredients:

*all local

Preparation

In 4-quart saucepan, combine everything excluding cilantro and salt. Cook at medium heat for 20 minutes. Purée, fold chopped cilantro and salt together.

Sundry Roasted Salsa

Third place winner in the "cooked" category of the 2013 Bloomington Community Farmers' Market/Bloomingfoods Market and Deli Salsa Contest! by Eliza Goehl

Ingredients:

*grown by Sundry Farm

Preparation

Roast tomatoes, peppers, and garlic bulbs whole. Peel skins off everything. Blend in food processor. Add salt, vinegar, cumin, and chopped cilantro. Refrigerate and serve cold.

Ratatouille Tart

From Smitten Kitchen, Sunday, Dec. 2, 2007. Serves 8.

Ingredients:

Preparation

Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.

Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternating vegetables. You'll probably have a few left over.

Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.

Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm or at room temperature.

Asian Pear Slaw

From Gourmet on Epicurious, December 2000

Ingredients:

Preparation

Peel strings from celery with a Y-shaped vegetable peeler and cut celery into ¼-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Peach and Tomato Gazpacho

We use ice in this recipe because it gives the gazpacho jus tthe right chill without the soup having to be refrigerated for any length of time. I fyou don't have precrushed ice, crush about ¼ c ice in a blender.

Ingredients:

Preparation

Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 T oil, 1 T vinegar, 2 t tarragon, ¾ t salt, and ¼ t pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.

Toss together remaining tomatoes and peaches with remaining 1 T oil, remaining ½ T vinegar, remaining teaspoon tarragon, and remaining ¼ t each of salt and pepper in a bowl.

Serve soup in bowls topped with tomato peach salsa.

Green Tomato and Honeydew Melon Salad

Gourmet, July 2008; by Paul Grimes

Ingredients:

Preparation:

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.

Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in ¼ t oil and salt to taste.

Whisk together cumin, vinegar, chile, ¼ t salt, ⅛ t pepper, and remaining 2 T oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.

Sauerkraut

From Chef Seth Elgar, Upland Brewing Company, July 2013

IMPORTANT: Always wear gloves when processing foods for fermentation; sanitation is of the UTMOST importance. All equipment should be freshly sanitized as well.

Ingredients:

Preparation:

  1. Bring 5 c of the water up to a boil with the salt and all spices.
  2. Allow water to simmer 5 minutes, turn off burner and let spices infuse for another 15 minutes more. Strain hot liquid back into the cold water remaining.
  3. Pack the cut cabbage into a food-safe container (glass, stainless steel, food-safe plastic) that will still have at least 4" room at the top.
  4. Pour the liquid over the top of the cabbage.
  5. Place the cheesecloth over the top of the cabbage and tuck the edges of the cloth down the sides of the container, trapping the loose cabbage under it.
  6. Weight the cabbage down with small plates (ceramic, 2-3 total) to keep any of the cabbage from floating and spoiling.
  7. Leave the cabbage at room temperature (70 degrees) for one day.
  8. Refrigerate the sauerkraut for at least 2 weeks, but up to 2 months depending on your preference (longer time = stronger sour profile)
  9. When soured appropriately, drain the cabbage and bring the liquid up to a boil.
  10. Cool the liquid to room temperature, then pour it back over the cabbage and refrigerate.
  11. Theis sauerkraut can be served raw (probiotic) or cooked with sausages, etc.
  12. Recommendation: 1 part kraut liquid, 1 part lager beer, 1 part stock for cooking!

Five-Bean Salad

From Martha Stewart Living, July 2007

Ingredients:

Directions:

  1. Make the beans: Stir together water, 2 t salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
  2. Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1½ minutes for haircots verts; 2 ½ minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
  3. Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
  4. Add beans to dressing, and toss. Let stand at room temperature for 1½ hours, tossing occasionally, or marinate in the refrigerator overnight before serving.

Habanero Peach Jam

From theviewfromthegreatisland.blogspot.com

Ingredients:

Preparation:

  1. Put your jars through the hot cycle of the dishwasher to clean. You can reuse the glass jars, but always purchase new lids for each new batch of jam. This is to ensure that they seal properly. They sell extra lids right next to the jars in the grocery store.
  2. Peel and slice your peaches over a bowl, to catch the juices.
  3. Weigh the peaches and then weigh out the same amount of sugar.
  4. Put the peaches, sugar, habanero peppers and lemon juice in a large, heavy-bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
  5. Let sit for an hour.
  6. Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
  7. Check to see if the jam is ready by dropping a small amount on a very cold plate. When it is ready it will jel as it cools on the plate.
  8. When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
  9. Let the jars cool, and then turn them right side up and refrigerate.

Cucumber-Yogurt Soup with Pepperoncini

From foodandwine.com

Ingredients:

Preparation:

  1. In a blender, pureé the chopped cucumbers with the chopped pepperoncini, the pickling liquid, 2 T of the dill, the yogurt and buttermilk until very smooth. Stir in the cumin and the remaining dill and season with salt. Refrigerate until chilled, about 30 minutes.
  2. Ladle the soup into 6 bowls. Serve each bowl with a whole pepperoncini and cucumber spears on the side.

Horseradish-Pickled Wax Beans

From foodandwine.com

Ingredients:

Preparation:

  1. Trim the stem ends so the beans fit into pint-sized canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill and tarragon sprigs. Add 1 t each of the peppercorns and horseradish to each jar.
  2. In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Close the jars and refrigerate the beans for at least 24 hours before serving.
  3. Make ahead. The beans can be refrigerated up to 3 months.

Pickled Napa Cabbage, Carrots, and Snow Peas

From Epicurious

Ingredients:

Preparation:

Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.

While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salt water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.

Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.

Blanch cabbage in same pot of boiling water five seconds, then transfer to ice water, drain, and pat dry.

Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

Cooks' notes: Pickling liquid can be made one day ahead and chilled, covered. Vegetables can be blanched one day ahead and chilled separately in sealed plastic bags lined with paper towels.

German-Style Stuffed Kohlrabi

Gourmet on Epicurious, October 1992

Ingredients:

Preparation:

Trim ¼ inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon ball cutter or spoon, leaving ¼-inch thick shells, and chop it fine (there will be about 2¾ cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, ½ c of the kohlrabi pulp, ¼ c of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to held them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, sitrring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Arctic Char with Horseradish Cream, Sweet-and-Sour Beets, and Dandelion Greens

By Cef Michael Cimarusti, from Bon Appétit, September 2003

Ingredients:

Horseradish Cream

Beets

Fish and Greens

Preparation:

For horseradish cream

Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead.) Cover and chill.

For beets:

Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead.) Cover and chill.

Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix ½ c vinegar and 2 T sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.

For fish and greens:

Preheat oven to 350° F. Sprinkle fish with salt and pepper. Heat 1 T oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.

Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 T oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.

Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

Whipped Feta with Cucumbers

By Jimmy Bannos Jr., from foodandwine.com

Ingredients:

Method:

  1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 T of the olive oil and 1 T of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.
  2. Meanwhile, in a bowl, toss the cucumbers with the reamining 2 T of olive oil and 1 T of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
  3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

Pickled Beets

from Simply Recipes

Ingredients:

Method:

  1. Remove greens from beets, save for future use. Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350° oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
  2. Drain the beets, rinsing them in cold water. Use your finges to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
  3. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Serves four.

Strawberry Tiramisu for Two

from allrecipes.com

Ingredients:

Directions:

  1. Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
  2. In a blender, place 2 c of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
  3. In a medium bowl, combine mascarpone cheese, ¼ c cream, ¼ c sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1½ minutes until thickened.
  4. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out ½ c of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
  5. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
  6. In a small mixing bowl, combine ¼ c heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
  7. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Roast Beef Tenderloin with Morel Cream Sauce

from foodandwine.com

Ingredients:

Directions:

Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.

Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.

Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to ½ cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.

Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast ½ inch thick and serve with the sauce.

Morel & Asparagus Pasta

from Tyler Ferguson, a regular Market customer

Ingredients:

In a skillet sauté shallots in butter, add wine, simmer until wine is reduced by half. Add broth and morels, simmer for 10 minutes. Add cream and goat cheese. Stir until cheese is melted. Stir in asparagus, chives and salt and pepper to taste.

Southern Cabbage Recipe

from Divas Can Cook

Ingredients:

White Cheddar Grits with Grilled Ramps

from Saveur.com

Ingredients:

Instructions:

  1. Bring 5 cups salted water to a boil in a 4-quart saucepan over high heat. Gradually whisk in grits; reduce heat to medium-low, and cook, whisking constantly, until thickened and tender, about 5 minutes. Remove from heat and stir in cheddar, half-and-half, butter, cayenne, garlic paste, and season with salt and pepper. Pour grits onto a serving platter.
  2. Heat a cast iron grill pan over medium-high heat. Grill ramps in 2 batches until leaves are wilted and ramps are tender and slightly charred, about 5 minutes. Place over grits, drizzle with oil and season with salt and pepper.

Spinach Frittata with Bacon and Cheddar

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, bacon and cheddar cheese. It's perfect for holiday brunches or other special occasions-even dinner.

For this frittata we cook everything in a cast-iron skillet because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. But any other large skillet that is safe for both stovetop and oven should be fine.

If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

Ingredients:

Preparation:

  1. Preheat oven to 450°
  2. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼-inch pieces, or just crumble it up.
  3. Reserve about 2 T bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.
  4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
  5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
  6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!
  7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
  8. Add the grated cheese, spirnkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.