We all know that asparagus is the best, and often, I simply roast it in the oven with salt & pepper, olive oil, and a splash of lemon, and love life. But, what about when you want something a little more? I cooked up this easy Asparagus-Farro Salad with Feta, using the incredible asparagus that MCM is lucky enough to have from Zuckerman’s Farm. For this recipe you’ll need:
If you’ve been to MCM in the past few weeks, you’ve probably caught yourself staring at the beautiful bounty that is the earliest crop of tomatoes from Happy Boy Farms and Tomatero Farm. A wide variety of heirloom and cherry tomatoes have been making their way into many a market basket! If you’re overwhelmed by all the varieties of cherry tomatoes available, never fear! Just take a peek at this helpful chart from the Happy Boy Farms website and you’ll sound like a pro in no time:
One of my favorite ways to showcase delicious, vine-ripened tomatoes is in a fresh salsa. This recipe is surprisingly simple and easy to create, but do yourself a favor and do not leave out the secret ingredient– ume, or plum vinegar–which adds a sweet tanginess while showcasing the ingredients perfectly. It will most likely involve an extra trip to a specialty store to find it, but you won’t be disappointed by the outcome. I like to use a mix of different tomatoes, to add variety in terms of both color and flavor. Larger heirloom tomatoes are the easiest to dice, but throwing in a handful of a few different types of chopped cherry tomatoes can really add depth and interest to the salsa. Be as creative as you want when choosing your tomatoes. Read more
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)
- Preheat the oven to 375 degrees F. Butter a 9-inch pie plate or baking dish. Set aside 1 tablespoon of the sugar.
- In a medium bowl, whisk together the eggs, remaining 7 tablespoons of sugar, and lemon zest. Add the ricotta and whisk until smooth.
- Pour the mixture into the pie plate and bake for 15 minutes in the lower third of the oven. Top with blueberries, sprinkle with the last tablespoon of sugar, and bake until just set, about 15 minutes more. Serve warm or chilled.
Recipe adapted from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
Featured Treats – Fresh Tomatero Eggs and Local Arizmendi Breads
This week Arizmendi Bakery will be joining us with their savory and sweet concoctions, as well as Tomatero Farm, who will be bringing their pasture-raised eggs that are firm, bright and delicious. Straight from the famer, “our eggs are so fresh they could have been produced less than 24 hours from when you purchase them!”
Local Artisan, Jeffrey May, makes one-of-a-kind pieces of pottery as Smokin’ Pottery, “individually hand crafted to provide the best quality possible.” He will be selling his fire glazed pieces this week, keep an eye out and snag something that supports local artists and will last much longer than machine made.
For Your Entertainment
We are committed to providing quality community arts and music programming, i.e. having fun!! If you or an artist you know is interested in showcasing talents with us, please write our arts co-ordinator [email protected]. We are especially looking to start doing bigger monthly events, so please stay tuned and keep us in the loop if you have ideas! Thankq!
Next time you’ve got a bunch of kale sitting around and you want to try something different, give this recipe a shot. It’s easy, delicious, and inexpensive. It’s our version of the traditional Portuguese soup with a couple of twists that make it extra yummy. You might want to make extra, as this soup is always better the day after you make it
8 oz Spanish Chorizo, diced (or chouriço, or linguiça, or bacon or guanciale from Hapa Ramen)
2 ea Onions, diced (from Arata Farms)
4 ea Garlic Cloves, thinly sliced (more if you’re using bacon or guanciale)
8-10 ea Small Potatoes, medium dice (nicola potatoes from Happy Boy Farms work beautifully, or any other small waxy potato)
1 tb Pimentón (smoked spanish paprika)
Start by adding a splash of olive oil (from Olive Healthy) into a pot over medium-high heat. Throw in your diced pork product and turn down the heat to medium to let the fat render. After a couple of minutes add the garlic and stir. At this point, we like to add a healthy pinch of red pepper flakes to add some heat, but feel free to leave them out if you don’t like spice (at this point you could also a bay leave or two if you’re so inclined). After another minute or two, add the onions and the pimentón, stir and let cook until the onions have softened. Toss in the potatoes and about two quarts of water (you can substitute homemade stock here if you like, but keep in mind this soup was born out of poverty) and turn the heat up to high to bring to a boil. Once the soup is boiling, turn down to a simmer and cook until the potatoes are completely done, about 20 minutes. While the potatoes are cooking, season the broth with salt and pepper. We also like to add a splash of sherry vinegar (you can use red wine vinegar if you don’t have sherry vinegar) and a little bit of honey, about 2 tablespoons, to round out the spiciness of the soup and the bitterness of the kale. When the potatoes are cooked, add the kale and cook for a few more minutes until the kale is tender. Once done, serve with some toasted and buttered crusty bread (hello Arizmendi!) and a little more olive oil on top of the soup. Et Voila!