Blue House Farm

Mercado Kitchen: Corn, Avocado, and Tomato Salad

Posted on by Jeremy in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Moua's Farm, Recipes, Shoup Farms, Tomatero Farm | Leave a comment

This super easy and quick recipe can be summed up in one word: summer. As you have probably already guessed from the title, the main cast in this colorful salad are tomatoes, corn, and avocado.

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Tomatoes are at their peak season which means each bite is packed with a wonderfully delicious harmony of flavors from sweet to tangy. You could use frozen corn in this recipe, but why not take advantage of the fresh corn available at markets right now. Plus, they are quicker to prepare than you’d think (see below). Then there’s the creamy, melt-in-your-mouth avocado which adds an extra layer of deliciousness to this crowd pleasing dish. And finally, it’s all tossed in a lime and cilantro dressing for a bright and summer infused dish. Need I say more?

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You can pick up all the main ingredients from some of your favorite vendors at Mission Mercado and you likely already have the rest in your kitchen.

It’s a fail-proof recipe that’s a perfect addition to a picnic in the park, a potluck with friends or a quick weeknight dinner. Pair it with a fresh baguette or some grilled chicken and you got yourself a delicious and healthy treat.

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Yields 4 servings

Ingredients

  • 2 ears of fresh corn (or 2 cups frozen corn)
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion

Dressing

  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Clean corn and place into a pot with enough water to cover. Once the water starts boiling, turn the heat down to medium and cook for 10 minutes. When done cooking, I also like to stick them in the oven and broil them for about 5 minutes, turning them every now and again to develop an even toasted color. Once they’re cooled, cut the kernels off the cob.
  2. Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients and pour over the salad. Gently toss to mix and, if you can wait, chill for an hour to let the flavors blend.
  3. Enjoy all the compliments!

 

Mercado Kitchen: Fava Bean Dip

Posted on by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes | Leave a comment

Sick and tired of making the same ol’ salsas and dips for summer BBQ parties? Try Mission Community Market’s fun version of a bean dip! Stop by Blue House Farm this Thursday from 4-8pm to grab your bundle of fava beans and impress your friends with this week’s healthy recipe!

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Fava Bean Dip

Fava beans are similar to other beans and contain what many call “perfect proteins.” They are loaded with amino acids and are also rich in fiber and vitamins A, B, C, K, E, PP, and mineral salts. More information on fava beans can be found here.

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Ingredients:
12 larger Fava Bean stalks from Blue House Farm
3/4 Can of black beans
2-3 Cloves of garlic, minced
1 whole Avocado
Salt, Pepper
2 tbs Olive oil

Directions:
Fava beans require a two step de-shelling process. First, remove the large beans from their pods. Once all the beans have been removed, add to boiling water for roughly a minute, then place directly in ice cold water. The second layer of skin should peel off easily. Little green beans about half the size of their skin should pop out.

In a saucepan, add roughly 2 tbs of olive oil. Add the minced garlic and sauté for just a moment. Add the fava beans, black beans, and spices. Stir for roughly 3-4 minutes. Grab a potato masher, add the avocado, and smash all ingredients until a soft bean dip remains.

Serve warm with organic blue corn tortilla chips.

Mercado Kitchen: Linguine with Zucchini and Mint

Posted on by Mission Community Market in Blog, Blue House Farm, Home Made Ravioli, Marla Bakery, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

zucchinimintAs spring begins to move into summer, more and more vegetables and fruits are popping up at Mission Community Market each Thursday. This past week Tomatero Farm introduced the season’s first zucchini and yellow summer squash, while Blue House Farm across the way had bundles of fresh mint… If you’ve never combined zucchini and mint together, this week’s recipe is a must try! The sweetness of the zucchini is highlighted by the mint when sauteed in fresh olive oil. Combined with Home Maid Ravioli‘s fresh pasta, this dish can be served during spring and summer when the temperature rises and our palates crave cool, sweet flavors.

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Linguine with Zucchini and Mint

Ingredients:
4 zucchinis from Tomatero Farm
1 cup of olive oil
4 cloves of garlic, finely chopped
1 bag of fresh pasta from Home Maid Ravioli
3/4 cup fresh mint from Blue House Farm, finely chopped
1 tbs. finely grated fresh lemon zest from lemons at Twin Girls Farm
Juice from 1/2 of the zested lemon
Salt and pepper to taste

Directions:
First, slice the zucchinis very thin, similar to the shape and size of the linguine you will be combining it with.

Heat the cup of oil in a heavy skillet over moderately high heat until hot, but not smoking. Fry the sliced zucchini in three separate batches, stirring occasionally, until soft, pale, and slightly golden (about 3-4 minutes per batch). Transfer the lightly fried zucchini by a slotted spoon to paper towels to absorb excess oil.

Once all of the zucchini has been fried, add the chopped garlic to the remaining oil and slightly brown to infuse the flavor into the oil. Remove skillet from heat.

Cook pasta in a 6-8 quart pot of boiling salted water, uncovered, until al dente. Reserve 1 cup of the cooking water. Drain pasta in a colander and transfer to a large, shallow bowl.

Toss pasta with garlic oil, fried zucchini, mint, zest, lemon juice, salt, and pepper. Add some of the reserved cooking water to moisten if necessary. Continue to salt to taste. Serve with warmed bread from Marla Bakery.

Mercado Kitchen: California Marinated Artichokes

Posted on by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Twin Girls Farm | Leave a comment

Spring weather is here which means it’s time to drag out that barbecue, wipe it off, and heat it up! At MCM you can now find Blue House FarmTomatero Farm, and Zuckerman’s Farm offering an array of seasonal, local veggies perfect for grilling. Although you can roast almost any vegetable, this week’s recipe highlights the flowering artichoke drenched in healthy oils and grilled (or roasted in the oven) to a crisp, hearty perfection.
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You probably have a bottle of olive oil sitting on their counter for use during cooking, but what you may not know is how beneficial olive oil is to one’s health. A study conducted by the New England Journal of Medicine found that those who ate up to four tablespoons of extra-virgin olive oil a day cut the risk of heart attacks and strokes by 30 percent compared to other low-fat diets. This recipe uses fresh extra-virgin olive oil to enhance the flavor of the artichokes while providing you with a heart-healthy dose of deliciousness!

California Marinated Artichokes

(Recipe has been adapted from the Tony Baker Rio Grill in Carmel, California)

Ingredients:
For the Grilled Artichokes
1 cup of White wine
2 tbs. of Fresh lemon juice from Twin Girls Farm
3-4 Artichokes from Blue House Farm

For the Marinade
1 1/2 cup Extra-virgin olive oil
3/4 cup Balsamic vinegar
2 stalks of Green garlic from Blue House Farm
1 tbs. Fresh oregano, thyme, and marjoram, chopped
Salt and pepper to taste

Directions:
Cut off the top 1/3 of artichoke and trim the tips of leaves. Fill a large pot with enough water to cover artichokes, and add 1 cup of white wine and 2 tablespoons of lemon juice to the water. Boil the artichokes in the water, wine, and lemon juice for about 25 to 30 minutes until soft. The wine preserves the color and gives the artichokes a deep, unique flavor.

Set aside the cooked artichokes and prepare the marinade by combining 2 cups of olive oil with 1 cup Balsamic vinegar, 2 stalks of fresh green garlic, 1 tablespoon fresh oregano, 1 teaspoon fresh thyme, and 1 teaspoon fresh marjoram. Add salt and pepper to taste and mix well.

Once artichokes have cooled, spread the leaves out slightly with a spoon to allow the marinade to infuse into all parts of the artichoke. Drizzle artichokes with the marinade, setting aside enough to coat each artichoke after cooking.

If you would like to grill the artichokes: Wrap each artichoke individually in foil. Place on hot coals in grill for about five to seven minutes. Remove from foil and brush with remaining marinade. Serve hot.
If you do not have a grill, roast them in the oven: Place the marinated artichokes on a pan and cover with foil. Bake at 400 degrees for about 7 minutes. Remove the foil and broil for another 5 minutes to crisp the tips of the leaves. Brush with remaining marinade. Serve hot.

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Mercado Kitchen: Southern Cabbage Recipe

Posted on by Mission Community Market in Blog, Blue House Farm, Mercado Kitchen, Recipes, Tomatero Farm, Zuckerman's Farm | Leave a comment

Mission Community Market is pleased to welcome back Tomatero Farm to market Thursdays! This week we have highlighted a good ol’ head of cabbage..

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To some, one of the most confusing vegetables to prepare. Does one steam, boil, sauté, or bake this round, green beauty? This week’s recipe guides you in the southern style of preparing a cabbage. This quick, easy, and delicious technique will highlight the flavor and texture of this mysterious veggie. To accompany the deep flavor of this recipe, mashed potatoes and blanched carrots make for one hearty, healthy meal! The best part about this recipe is that it’s even better on day two after a night of soaking in the fridge!

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Southern Style Cabbage

Ingredients:
1 head of cabbage from Tomatero Farm
2 tbs. butter
2 tbs. olive oil
1/2 tsp. salt
1/2 tsp. Cajun seasoning
Dash of dill and chili powder
Fresh black pepper
1 1/2 – 2 cups chicken or vegetable broth

Directions:
Cut the cabbage into quarters and slice off the hard stem. Gently slice each quarter into roughly 1-in. thick strips. In a large pot, add the butter, olive oil, salt, pepper, seasonings, and cabbage. Add in the chicken or vegetable broth and toss. Bring pot to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, stirring the cabbage occasionally until it is tender. Do not overcook.

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Zuckerman’s Mashed Potatoes

Ingredients:
Mixed bag of potatoes from Zuckerman’s Farm
2 tbs. butter
Salt, pepper to season

Directions:
Chop potatoes in half and add to a pot of water. Boil for roughly 25 minutes until tender. Drain 90% of the water and mash the potatoes with butter, salt, and pepper until smooth.

Blue House Blanched Carrots

Ingredients:
Bundle of carrots from Blue House Farm
1 1/2 cup water

Directions:
Add water to a pan and simmer the whole, cleaned carrots until tender (roughly 15 minutes). This preparation highlights the sweetness of the carrot, while maintaining nutrition and omitting unnecessary fats!