Recipe from Southern Living July 2011 Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Come and get your fresh and local ingredients for this quick and easy recipe at the East Nashville Farmers market this Wednesday.
1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs
Whisk together pepper jelly, lime zest and lime juice in a bowl; stir in watermelon and next 3 ingredients. Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with Salsa. Garnish, if desired.
Take your cut of pork tenderloin, one is usually 1-2#, and slice into quarter inch discs. Season the discs in a mix of 1.5T salt and 1.5T pepper. On a hot sauté pan coated in olive oil, sear the pork discs for a crisp side till soft pink on the opposite side.Using the pork fat from the sear, add a half cup of fresh blueberries to the pan with 2/3 tbsp of fresh chopped garlic. If the berries are especially tart, add 3tsp of butter and a 1/4tsp of white pepper to ease the bite. Sauté the mixture, moving constantly with a spatula, until a sauce is developed. Strain and drizzle on the tenderloin discs.Serve with roasted vegetables like zucchini or any summer squash.
Could also be paired with garlic sautéed spinach. Sauté for only until the greens have just wilted before removing from heat — they will carry over cooking. Serve tenderloin atop the spinach or vegetable for the complete dish.
Don’t believe it can be this easy? Come taste this dish for yourself at the East Nashville Farmers Market on Wednesday July 2nd. Then shop for your ingredients on site with our local farmers.
Come out to the East Nashville Farmers Market to get your fresh ingredients for this wonderful summer recipe.
2 cups Fresh Tomatoes, Chopped (Roma Preferred)
3 cloves Garlic, Finely Minced (may Add More Or Less To Taste)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
½ cups Basil, Chopped
Kosher Salt And Fresh Cracked Pepper To Taste
1 whole French Baguette, Sliced On The Diagonal, 3/4 Inch Thick
1 clove Garlic, Peeled And Sliced In Half
Goat Cheese, To Taste
In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit, the better it will be. Make a few hours ahead or overnight. Add kosher salt and pepper to taste.
Toast baguettes on a cookie sheet just until slightly browned. Rub halved garlic clove over the toasted side to infuse bread with flavor. Spread with goat cheese to taste. Spoon tomato mixture on top of the bread and serve. Also goes well with pasta.
The idea of cooking radishes may not appeal to some people. Try it. You’ll be pleasantly surprised. After all, onions aren’t just for salads and neither are radishes. You can find the freshest local ingredients including radishes, onions and beef at the East Nashville Farmers Market.
1-1/2 pounds lean flank steak, cut across grain into 1/4-inch-wide strips
1/3 cup dry red wine
1 tblsp honey or maple syrup
1-1/2 tsp coarsely cracked black pepper
1 teaspoon crushed fennel seeds
3/4 cup low-salt chicken broth
2 tblsp low-sodium soy sauce
1-1/2 tblsp cornstarch
3 tsp sunflower or olive oil
24 green onions, cut diagonally into 2 inch pieces
24 radishes, cut into 1/4-inch-thick slices
Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish. Cover and refrigerate at least 2 hours, turning once to coat. (Can be prepared 1 day ahead. Keep chilled.)
Mix broth, soy sauce, and cornstarch in small bowl. Heat 1-1/2 teaspoons oil in large nonstick skillet over high heat. Add half of steak and half of juices from dish and sautée until steak is brown, about 1 minute. Transfer mixture to plate. Repeat with 1-1/2 teaspoons oil, steak and juices. Return all steak and juices to skillet. Add green onions and radishes and sautée 1 minute. Stir broth mixture, add to skillet and sautée just until steak is cooked through and sauce thickens, about 4 minutes. Transfer to plates and serve.
Makes around 6 servings.
I thought I would post a recipe for an item that often gets overlooked at the farmers market. This is a simple addition to the grill that tastes great. You can steam the onions by placing them in foil and sealing it or grill them directly using a grilling screen or rack made especially for vegetables and other small objects. I recommend staying away from the foil and love the grilled taste.
Grilled Green Onions
Ingredients: 12 green onions, rinsed, ends trimmed
6 spring garlic greens (or 3 cloves of garlic, chopped in half)
3 tbsp sunflower, olive, or melted butter
A few shakes of smoked paprika
Salt and ground pepper to taste
Place onions and garlic with oil in a bowl and work the oil over the greens to cover. Preheat grill to medium-low heat. Place greens on a grilling rack. Grill until tender, around 10 minutes.
Cut a sheet of aluminum foil to about 12 by 15 inches. Arrange the greens side by side in the center of the foil sheet. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. After removing from grill, sprinkle with smoked paprika. Salt and pepper to taste.
Makes around 4 servings.
Our new location in beautiful Shelby Park next to the children’s playground next to the baseball diamonds
It’s Market Time Again!!! We are excited to report that we had a very nice turn out for the very first market day of the season at the East Nashville Farmers Market. Although it was a bit wet outside we enjoyed serving your families and a chance to splash in the puddles.
Be sure to stop by on May 21st to catch all of the Grand Opening Activities that were postponed due to the inclement weather. We will have face painting, a farm animal petting zoo, live music from Johnny Campbell & the Bluegrass Drifters, yoga, a seed planting activity from Plant the Seed, food trucks, ice cream and much, more.
We look forward to seeing all of your friendly faces with us again this week. Our local vendors are ready to serve the needs of your families with their bushels of fresh produce (including fresh strawberries), specialty food items (pimento cheese, salsa, honey), baked goods, dairy items, grass-fed beef, and more. It is also a great time to pick up some plants and compost if you want to grow your own herbs and tomatoes.
See you there!
Come and join us for our rescheduled Opening Market Celebration at our New Location in Shelby Park, Wednesday, May 21st.
This weekly producers only market is a great place to find locally sourced foods from grass fed meats to organically raised produce, fresh pastured eggs, artisan craft cheese to honey. The market will be open from 3:30-7pm and feature hourly giveaways, food trucks, a barnyard petting zoo, yoga, face painting, free seed planting activity, CSA sign-ups and live music! Fun for all ages! SNAP/EBT Accepted. Leashed dogs are welcome.
This week’s music will be provided by Johnny Campbell and the Bluegrass Drifters.
To find our new market location in Shelby Park take Shelby Ave directly into the park once you cross 20th Street. Follow the winding road down the hill to the lake and turn right. Continue until you pass the Old Timers baseball field and must turn left onto Davidson St. You are now driving along the Cumberland river, just pass the baseball field on the left you will find our farmers market on the left next to the children’s play ground. The photo below is the location.
Ever since the hubs gifted me with a fabulous immersion blender, I’ve been slightly obsessed with pureeing. It’s come in super handy with a baby in the home – applesauce and baby food purees abound! It also makes soups and mashed potatoes (both white and sweet varieties) a snap. When I learned that the skin of a butternut squash was edible, I thought this would be the perfect job for the immersion blender – and it’s amazing.
3 lbs butternut squash
1 head garlic
2 cups chicken or vegetable broth
Preheat oven to 350 degrees. Halve the butternut squash and scoop out the seeds. Drizzle with olive oil and season liberally with salt and pepper. Cut the top off the head of garlic and drizzle with olive oil. Lay the squash cut side up on a foil lined baking sheet. Wrap the garlic head in aluminum foil and set on the same baking sheet. Roast in the oven for an hour.
Remove from oven, allow to cool until you can handle the squash and garlic. Place the squash halves in a bowl and puree with immersion blender (or blend in a stand mixer). Squeeze 5 to 6 cloves of the roasted garlic into the puree and run the blender to combine. (Wrap the rest of the head back in aluminum foil. It should keep in the refrigerator for up to a week.) Add the broth a 1/2 cup at a time until the soup reaches a consistency that is appealing to you. Add thyme, salt, and pepper to taste.
With the influx of fall greens added to the last of the season’s tomatoes and peppers, I dusted off this recipe and updated it a bit. I’ve made a couple of tweaks (using farro instead of ground beef) that both make the recipe vegetarian and account for what I have in my pantry. Never be afraid to experiment! Cooking is at it’s best when it is personalized. This is a great recipe to use up leftovers – both vegetable and protein as well. You could break up leftover burgers, chop up leftover chicken, use leftover rice, and add any number of leftover vegetables to add to the filling. A variety of cheeses can be substituted (cheddar, mozzarella, feta – again, experiment!) or can be admitted to make this recipe vegan.
4 medium bell peppers (I like red, but used green here)
5-8 cloves roasted garlic (I use 8; I like garlic!)
1/2 cup chopped, sautéed swiss chard
Preheat oven to 350 degrees. Using a paring knife, cut off tops of peppers and carefully remove seeds and ribs of peppers. Drizzle small amount of oil inside each pepper. Place cut-side up in a baking dish.
Filling: In a bowl, combine farro, 1/2 cup of the cheese, tomatoes, garlic, and chard. Stir to mix and salt and pepper to taste. Divide into four parts and and spoon into the peppers. Top with the rest of the grated cheese. Add a 1/4 cup water to the baking dish.
Bake in the oven for approximately 35-45 minutes and serve. Delicious as a side or entree!
With the cooler weather, I’m craving soups and toasty breads. Since I’m the veggie lover in our household – as well as the soup lover – I’m trying to encourage our littlest man to enjoy them too! This soup, however, was all about my tastes since it’s pretty spicy. It was really easy and can be made with minor adjustments (vegetable broth instead of chicken) to be vegetarian and vegan.
3 lbs red bell peppers halved and cleaned
1 head garlic (or less, if you prefer)
1/2 onion, chopped
3 cups chicken or vegetable broth
2 Tb olive oil
2 bay leaves
1 tsp thyme
1 tsp rice wine vinegar
crushed red pepper or hot sauce to taste
Preheat oven to broil (around 350 degrees). Lay the red bell pepper flat, skin side up on a cookie sheet (I put down a layer of aluminum foil first for easier clean-up). Core the tomatoes, wrap in aluminum foil, and set them on the cookie sheet as well. Cut the top off the head of garlic so a few of the cloves peek through, drizzle in olive oil, and wrap in aluminum foil. Place foil wrapped garlic on pan too.
Place the baking sheet under the broiler for 15 to 20 minutes or until the skins of the peppers blacken. Turn off the oven, pull out the peppers, and toss them into a gallon sized ziploc to steam. Return the pan to the hot (but off) oven and let the tomatoes and garlic finish roasting.
In a 2-quart pan, drizzle olive oil and heat over a medium-high heat. Add thyme, bay, and onion. Sauté until onion is soft – 5 to 7 minutes. Add broth. While broth is heating, pull out peppers and rub to remove skins. Add each pepper half as you have removed the skins. Remove tomato and garlic from oven. Add whole tomato and squeeze out as many of the garlic cloves as you like. (I like my food garlicky, so I added 7 or 8.) Add rice wine vinegar. Continue to simmer for another 5 to 10 minutes. Turn off heat. Remove bay leaves. Using a stand blender or immersion blender, process until smooth. Return to pot and season with salt, pepper(s), and/or hot sauce to taste. Serve hot!
A trip to Seattle had me out of pocket the last couple of weeks. The little man and I survived two 4 1/2 hour flights (he did beautifully), and we had a truly lovely time in the Pacific Northwest. On our last full day, we dutifully visited Pike Place Market. It was wonderful, as always, and also made me miss our little market. Can’t wait to get back to it today – even if it rains!
While I’m super-excited to hear that we’ve got Fall green coming into the market, today’s recipe is one that I made (twice) before I left. It’s a southern favorite of mine, and I can’t get enough of it. The simple combination of tomatoes and okra is just quintessentially summery. The tomatoes cancel out okra’s tendency to be a little slimy while the okra balances the tomato’s acidity. Perfection.
Tasty Tomatoes and Okra
2 cups cherry tomatoes, sliced in half
2 cups chopped okra (remove tops and tips)
2-3 cloves garlic (I like a little more)
In a 2-quart saucepan, heat 2-3 Tablespoons of olive oil. Add tomatoes and garlic, salt liberally (2-3 tsp), and sauté until the tomatoes begin to burst and release their juices. Add the chopped okra (approximately 1 inch pieces). Stir to combine. Allow to simmer with pan partially covered for 10-15 minutes, stirring occasionally. Salt and pepper to taste. Okra is ready when tender but still maintains a slight crispness to the bite.