Last night I made a quick stop by Yerena Farms and I grabbed a hearty helping of Squash Blossoms. Squash Blossoms are large, yellow, edible flowers responsible for producing squash. However, this particular group of blossoms had a different destiny. Many MCM patrons might not know how to cook these tasty little morsels, so here’s the simple recipe I used for making delicious stuffed squash blossoms. Follow these instructions and you’ll be cooking like a gourmet chef in no time! Read more
Did you miss our Chef’s Market Box last week? If you did make sure to order one for next week! In the meantime here’s a sample recipe for you to try and you can get all the ingredients at our market on Thursday night. This recipe comes from Cynthia of Dandelion Chocolates, one of our vendors, and this is her favorite way to eat nibs!
Ingredients:
Spring Mix with edible flowers from Happy Boy Farms
Ripe Strawberries from Yerena Farms
Nibs from Dandelion Chocolates
-and-
Your favorite Honey Mustard Dressing- don’t have one? Download this recipe book from Urban Sprouts and make your own at home!
Oh! and the beautiful bowl? handmade and local by Smokin’ Pottery.
If you’re looking for a tasty, easy dessert to serve at your next dinner party, look no further than this deliciously sweet-but-not-too-sweet treat. The salt in the ricotta offers a beautiful balance for the sweet fruit, resulting in a perfectly-flavored finish to your meal. This dish is also great because it’s equally yummy if you serve it warm or chilled, making it an easy dish to bring to share at a potluck.
The original recipe that I used called for blueberries, but it’s equally amazing with raspberries or strawberries like the perfectly plump ones that are available right now from Yerena Farms at the MCM.
Lemon-Ricotta Soufflé with Raspberries
1/2 cup sugar, preferably organic washed cane sugar
6 large eggs (grab some fresh, local eggs from Tomatero Farm if you can!)
grated zest of one lemon
1 pound whole-milk ricotta cheese (If I can find it, I like to use a fresh farmer’s cheese instead)
1 pint raspberries (if you substitute strawberries, be sure to cut them up into 1-inch pieces)
Recipe adapted from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
Happy Boy still has dry-farmed tomatoes! Fix up that last minute holiday salsa, can some for the winter, and freeze some for hearty winter soups. Here is a recipe for a new twist, which also utilizes their beautiful carrots:
Tahini Tomato Carrot Roast
Big bunch of carrots, cut into sticks
A few big tomatoes, quartered or cubed
1/2 cup tahini
Olive oil to coat
1 lemon, cut into thin coins
3 cloves garlic, minced
salt and pepper to taste
Combine everything in a roasting pan and roast at 375 degrees for 25 minutes or until done. Voila!
You may have tried kale sauteed as a side, blended into pesto, or massaged into salad. A new and delicious way to consume this nutritious green is as chips! Yes, magically this green turns into a crispy-crunchy healthy craving with just a little seasoning and a few minutes in the oven. Caution: you may want to eat these everyday. Try making them with all the kale varieties sold at Mission Community Market. Only three weeks left in this season!
Kale Chips
1 bunch kale
olive oil to lightly coat kale
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. **Watch them carefully in the last few minutes, as they turn from delicious to too dark brown in the blink of an eye!**
(Recipe adapted from Smitten Kitchen)
