Great Valley Poultry

Mercado Kitchen: Tortilla de Patatas (Spanish Omelette)

Posted on by Gyongyi Gozon in Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

After last week’s gazpacho recipe, I thought I’d share another one of my favorite dishes I came across when I lived in Barcelona. Tortilla de patatas is a staple in Spanish households and perhaps one of the best-known Spanish dishes.

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Locals eat it for breakfast, lunch or dinner and every self-respecting tapas bar has it in its repertoire. It’s incredibly easy to prepare with only 3 main ingredients: potatoes, eggs, and onion.

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You can eat it warm or cold, serve alongside some castelvetrano olives or a fresh bagel.DSC05493

Ingredients

  • 5 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 5 eggs
  • salt and pepper to taste
  • 4+2 tablespoons olive oil

Directions

  1. Mix together diced potatoes and onion in a bowl and season with salt and pepper.
  2. Heat 4 tablespoons of olive oil in a skillet and add the potato-onion mixture.
  3. Cook, turning occasionally, over medium heat until potatoes are soft.
  4. In a large bowl, whisk the eggs with a pinch of salt.
  5. Add the cooked potato-onion mixture to the eggs, and stir to coat evenly.
  6. Heat the remaining 2 tablespoons of olive oil and add the egg-coated potatoes to the skillet, spreading them evenly to cover the base of the pan.
  7. Once the mixture is half set (you can test this by shaking the skillet), cover the skillet with a large  plate and flip the tortilla onto it. Then, slide the tortilla back into the pan with the uncooked side facing down.
  8. Cook until the second half of the mixture sets as well.
  9. Allow it to cool slightly, then cut into wedges and serve.

 

*Eggs from Great Valley Poultry, potatoes from Happy Boy Farms, onions from Blue House Farms, optional olives from Home Maid Ravioli, optional bagels from Marla Bakery.

Mercado Kitchen: Mexican Style Grilled Corn

Posted on by Gyongyi Gozon in Blog, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes | Leave a comment

With this heatwave going through the city, we wanted to share the recipe of one of our summer favorites: elote asado or Mexican style grilled corn.

You could use store bought mayonnaise for this recipe, but I find that the homemade version tastes better and is really quick to make. However, when using raw eggs, it’s important to buy high quality eggs that you trust have been handled well. You can get organic, pasture raised eggs from Great Valley Poultry at Mission Community Market every Thursday.

Similarly, you can use store bought chili powder to complete this dish, but upon running out said condiment one day, I realized that I can just use a homemade barbecue spice blend I had prepared for another recipe, and it turned out amazing. Of course, I’ll be sharing the ingredients below to that as well. Take advantage of fresh corn from Happy Boy Farms before the season is over!

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Yields 6 servings

Ingredients

  • 6 ears of corn
  • 3 limes
  • 1 cup mayonnaise (see recipe below)
  • 8 oz cotija, pecorino or parmesan cheese
  • Chili blend to taste (see recipe below)

Mayonnaise

  • 1 large egg at room temperature
  • ½ teaspoon mustard (dijon or yellow mustard both work well)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 cup olive oil
  • ½ teaspoon sugar (optional)

You can use your food processor or your kitchen mixer (or even your bare hands if you want to break a sweat). Add egg, mustard, lemon juice, and salt to the bowl of a food processor and process for 30 seconds. Now the trick is to add the oil in tiny amounts – a few drops at a time, until you can see the mayo starting to thicken. This usually starts once I slowly added about a ¼ cup of the oil. After that, you can add the oil to the mixture a bit faster, maintaining a very thin stream as you pour it in. Taste it and adjust salt and lemon if needed. I usually add a bit of sugar to it, but it’s completely optional.

You can store it in an airtight container in your refrigerator for up to two weeks.

Chili blend (recipe adopted from The Chubby Vegetarian’s Signature Memphis Dry Rub)

  • 2 parts chipotle chili powder
  • 2 parts sweet paprika
  • 2 parts smoked paprika
  • 2 parts granulated garlic
  • 2 parts kosher salt
  • 2 parts cracked black pepper
  • 2 parts cumin
  • 2 parts dried thyme
  • 2 parts dried oregano
  • 1 part ground ginger

Mix all ingredients until they are equally distributed and store in a spice jar.

Corn

Clean corn and place into a large 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, stick them in the oven (in lieu of a grill) and broil them for about 5 minutes, turning them every now and again to develop an even brown color.

Now it’s finally time to assemble your dish!

  1. Rub each corn with half of a lime.
  2. Spread as much mayo on them as your heart desires.
  3. Cover with cheese.
  4. Sprinkle with chili blend to taste.

Enjoy!

Mercado Kitchen: Sugar Snap Pea Soup

Posted on by BrittanyG in Blog, Blue House Farm, Great Valley Poultry, Mercado Kitchen, Recipes | Leave a comment

This past week Blue House Farm brought MCM a lovely spring treat: Sugar Snap Peas! These peas traditionally are eaten raw, in a salad, sautéed, or steamed.  But why not warm your hands over a simmering pot of soup during the rainy days upon us? The warmth of the soup, the subtle flavors, the deep hearty broth with a touch of velvety coconut all combine to make a wonderful afternoon meal! Come by the market 4-8pm this week to pick up some of your own peas please!

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Sugar Snap Pea Soup

Ingredients:

Basket of sugar snap peas from Blue House Farm
Bundle of carrots from Blue House Farm
2 eggs from Great Valley Poultry (beaten, as though for a scramble)
2 tbs. Garlic (finely chopped)
1 tbs. Ginger (finely chopped)
1 Lime
Handful of buckwheat soba noodles
4 Cups Vegetable or Chicken broth
Spices: Salt, pepper, chili powder, basil, coriander
2-3 tbs. Coconut oil

Instructions:

In a pot, sauté slivered carrots and snap peas in coconut oil and stir for roughly 5 minutes. Add garlic and ginger. Stir for roughly 2 more minutes then add the entire 4 cups of vegetable/chicken broth. If desired, add a cup of water to balance out the broth.  Wait until the broth begins to simmer before adding spices. Season to taste. After the broth simmers for roughly 5-8 minutes, add soba noodles. Gently drizzle the beaten eggs over the simmering broth. Stir for roughly 3 minutes or until the noddles are fully cooked. Serve with a sliver of lime.

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Mercado Kitchen: Eggs Benedict with Oyster Mushrooms

Posted on by BrittanyG in Arizmendi Bakery, Far West Fungi, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

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This week’s recipe combines three different recipes to create one delicious breakfast treat, perfect for any Sunday morning. Seize the opportunity to learn how to create your own home-made buttermilk biscuits, a delightfully easy mushroom hollandaise sauce, and poached eggs. Stop by the market this week to pick up some fresh oyster mushrooms from Far West Fungi, a lemon or two from Twin Girls Farm, and some delicious cage-free organic eggs from Great Valley Poultry to delve into morning creativity! Recipe to follow after the jump!
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Mercado Kitchen: Navel Orange Pound Cake

Posted on by BrittanyG in Blog, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

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The love that we express on Valentines Day does not have to be just once a year… Extend the love with this week’s Navel Orange Pound Cake recipe! Treat your partner every day of the week and show them (and their stomach) the love they deserve. And speaking of love… We are happy to welcome back Twin Girls Farm to the market this season! Come by their stall to pick up some delicious navel oranges, lemons, blood oranges, pomelos, and mandarins. Get ready for their wide selection of apricots, cherries, grapes, guavas, jujubes, nectarines, peaches, persimmons, plums, pluots, pomegranates, and more as the year goes on. Their amazing variety will change as the season moves into spring and summer. This week’s recipe features their sweet and juicy naval oranges, perfectly ripe and dangerously addicting. Try out our Navel Orange Pound Cake recipe, adapted from Ina Garten’s Pound Cake recipe, after the jump! Read more