Tag Archives: recipe

Local Recipe: Peach and Mint-Infused Grape Granita!

10 August 2012

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Recipe submitted by local WDFM customer Marc Barrett.

This was a great dessert for hot summer evenings, using the champagnel grapes (from the Urban Gardening Coalition booth) and peaches (Lightsey Farms) from the Waco Downtown Farmers Market.

Note: The granita is easy once the seeds are removed.

Wash and stem the grapes (2lbs).

Add about 3/4 – 1 cup of water , 2/3 cup of sugar to the grapes in a medium sauce pan. Heat over medium heat until just a simmer. Continue to simmer for about 10 minutes. Remove from heat and while still warm add 2 sprigs of fresh mint. Remove mint after 10-15 minutes. If too hot, the mint flavor will still be okay but not as defined. If too hot, the mint wilts and loses it bright green color.

The easiest way to deal with the seeds is to use a food mill and medium aperture disc. A chinois will work but takes more time.

Remove unwanted solids from the liquid by passing through a fine mesh strainer.

Add a squeeze or two of fresh lemon juice.

Place the liquid in a medium flat bottom container and place uncovered in the freezer. As the ice crystals form, scrape from the edges with a fork . Continue about every 30 minutes until I’ve crystals have replaced the grape-mint liquid.

Prepare slices of fresh peaches and place in martini glass or something similar. Top peaches with the granita. Garnish with fresh mint.

Serve!

Tips on Shopping at Farmers Markets – from Local Harvest

26 July 2012

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July 14th Market – Photo by Randy Woodruff.

Some great words – clipped right from the LocalHarvest newsletter:

It’s farmers market season, and while many of you are already experienced farmers market shoppers, we sometimes hear from people who find the whole idea a little intimidating. This month we’re sharing our best ideas for how to get the most out of a trip to your local farmers market.

1. Go prepared.
If you’ve been reading this newsletter for a while, you know that I am a big fan of menu planning, so before I go to the market I always look ahead at what’s coming up for supper. I take a list of any ingredients I may be able to get there; once I’m at the market, though, I keep my eye out for anything that looks particularly good, whether or not it’s on my list. It is easy enough to change the menu if something unexpected and great shows up at the market. If I buy it and it needs to be cooked, though, I make sure to make a plan for when to serve it so it won’t get forgotten in the frig. (No need to make plans for fruit and raw veggies at my house – they get eaten first.)

Other things to bring include a handful of the plastic bags you have lying around your kitchen and a shopping bag. If you’re going to be out for a while, you may also want to bring a cooler so that your heat-sensitive veggies do not wilt on the ride home.

2. Talk to the farmers!
The experience of shopping at a farmers market is enriched when you begin talking with the farmers. Some good topics: what to look for when choosing a particular kind of vegetable, the farmer’s favorite ways of preparing a particular vegetable, when the_____ might be ready for harvest, and the impact of the recent weather on the crops. Try not to be shy, but don’t monopolize the farmer either!

Other aspects of etiquette include remembering that this produce (or meat, flowers, honey, etc.) represents the fruit of many hours of labor, most likely performed by the person standing before you. Your utmost respect is required, even if the quality is not pristine. You don’t have to buy it, but don’t make faces or negative comments.

If you are looking for organic produce but don’t see a sign saying that it is certified organic, you might want to ask about whether it is conventionally raised, or what they use for fertility and pest control. It can be a sensitive topic, so tread lightly.

In most areas I’ve visited, the price is the price, but in some places haggling is acceptable. If you want to try it, ask first. “Are you open to talking about the price on those?” vs. “I’ll give you $1 for three; they’re not very big.”

If you want a large quantity of an item, you may want to arrange ahead of time for the farmer to bring you a lug of “#2s”-for example, apples that have imperfections you may not mind cutting away if you are making sauce, for example.

3. Pick a strategy.
Some people like to walk through the whole market, looking at everything before deciding what to buy. Others hunt and gather their way through the market, buying as they go. Some like to buy most of their produce from one vendor, others like to buy a little here and a little there. Whatever your style, if you’re at a new market you may feel most comfortable if you pick a strategy.

4. Become a familiar face.
Being a “regular” at a farmers market is fun. You’ll feel like you belong there, you’ll get to know the farmers and other regulars a little bit, and you’ll be known as a loyal customer. All nice things.

5. Talk it up.
It’s your community’s farmers market! The more you and your neighbors go – and spend money! – the stronger and more diverse your market will become. If your town gets a reputation as a place that supports local food, more new farmers will want to try farming in your community.

Do you have other farmers market shopping tips you’d like to share? We want to hear them!

Until next time, take good care and eat well.
Erin

Erin Barnett
Director
LocalHarvest
Click here for our readers’ comments.

June 23 Market: Waco Bike Works and Hailey’s Cooking Show.

22 June 2012

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Waco Bike Works will be our featured Community Organization this Saturday, June 23rd.  Their main goal is keeping old or abandoned bikes out of landfills.  Not only will they be hosting quick fixes and bike repairs at Market, but Waco Bike Works have bikes for sale, bike parts of sale, and Waco Bike Works t-shirts for sale!

ALSO, Waco Community Cable Channel will also be recording Hailey’s Cooking Show at the Market this Saturday – featuring Jordan Vanderpool from the Seeder Shak!

Summer Recipe: Peach and Berry Cobbler.

14 June 2012

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PEACH AND BERRY COBBLER

Peach season is in full swing! Find them from many farms at our local farmers markets (along with last-of-the-season blackberries and strawberries—watch for blueberries coming soon!) For more peach recipes, go to edibleaustin.com and search for “peaches.”

4–5 cups sliced peaches
1 cup strawberries, blackberries or other berries
2 T. sugar (to taste)
2 T. quick-cooking tapioca

For the crust:
2 T. sugar
1 c. flour
1½ t. baking powder
¼ t. salt
¼ c. butter
¼ c. milk
1 egg, lightly beaten

Mix the peaches, berries, sugar and tapioca together. Set aside for at least 30 minutes.

Preheat oven to 350°.

Combine all of the dry ingredients. Cut the butter in with a fork until it reaches the consistency of course crumbs. Stir in the milk and egg until just combined. Don’t over mix.

Turn fruit into a buttered, 2-quart glass baking dish. Using a large spoon, drop the batter over the fruit.

Bake for 35 – 40 minutes or until the crust is lightly browned.

Recipe: Lamb Stew with Couscous

24 February 2012

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Lamb Stew with Couscous (recipe submitted by WDFM customer Stephen Pluhacek)

Ingredients:

Stew
1½ lbs very lean boneless lamb, preferably from the shank or shoulder, cut into 1½ inch chunks.
3 cups water
5 garlic cloves
1 piece ginger (about the size of the combined garlic cloves), peeled
2 tsp ground cumin
2 tsp salt
2 tbsp tomato paste
2 tbsp harissa, or to taste
1 large onion, 8 oz., sliced
8 oz. large white turnips (about 2), peeled and cut into 1½ inch chunks
1 small eggplant (about 8 oz.), trimmed and cut into 1½ inch chunks
2 carrots (about 3 oz.), peeled and cut into 1½ inch chunks
1 ripe tomato (about 8 oz.), halved, seeded and cut into 1-inch dice
1 medium zucchini (about 6 oz.), trimmed and cut into 1½ inch chunks
1 16-oz. can chickpeas, drained and rinsed
1/3 cup water

Couscous
1¾ cups water
2 tbsp butter or olive oil
1 cup couscous
4 oz. (about ¾ cup) dried apricots, but into ½-inch pieces

3 tablespoons harissa

Preparation:

For Stew

Put the lamb in a large Dutch oven or other heavy pot and add the water. Puree the garlic cloves and ginger in a mini-chop or food processor (you should have about ¼ cup) and add to the Dutch oven, along with the cumin, salt, tomato paste and 2 tbsp harissa. Bring the mixture to a boil and boil gently, covered, for 45 minutes. Add the onion, turnips, eggplant and carrots, return to a boil, and boil gently for 15 minutes. Add the tomato, zucchini and chickpeas, with the 1/3 cup of water, return to a boil and boil gently for 15 minutes longer. The stew can be made ahead to this point and reheated before serving.

For the Couscous

Bring the water to a boil in a small saucepan and add the butter or olive oil. Add the couscous and the dried apricots. Remove the pan from the heat and let stand for about 10 minutes.

At serving time, reheat the stew if necessary. Pour 1 cup of broth from the hot stew into a serving bowl and add about 3 tbsp harissa (depending on how much heat you want). Stir well and place the harissa on the table so guests can add it to the stew if they wish. Fluff the couscous and put it on individual plates. Make a well in the centre of each mound and fill with a few pieces of meat and vegetables and some of the juices. Serves 4.

Recipe: Ten-hour Braised Lamb Neck.

14 February 2012

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Recipe submitted and tastefully approved by Waco City Council Member – and Mayoral Candidate – Malcolm Duncan.  Originally posted on Gourmet.com.

Image from Gourmet.com.

We have prepared this 2x with excellent results- just make sure you start early and have your ingredients in stock- 10 hours of low and slow makes the difference. Smith and Smith usually has a package of 4 necks in stock, but special orders would be best. We did not have kale at the market this week, but used some local arugula and Homestead yellow grits using the slow cooker version found on Southern Foodways Alliance or Anson Mills (see below)- it is too easy and virtually foolproof.

Be sure to ladle some of the braising liquid over the dish and serve the remainder on the table. I used a cheap tempranillo but any light wine works. Make the vegetable stock a day ahead for best results, but you have plenty of time during the first 6 hours of braising to complete.

http://www.ziplist.com/recipes/362562 recipe for stock

Recommended wine pairing- a traditional Cote Rotie from the Northern Rhone or try a lighter domestic syrah, if there is such a thing. The weight and balance of a traditional (little oak) Cote Rotie is a thing of great beauty and does not translate to domestic wines, but the acidity will allow them to develop for decades.

The original recipe in Blackberry Farms cookbook calls for toasted morels to be added to the greens- any whole mushroom of comparable size will work, but we used dried morels (reconstitute in hot water) and they were a great addition. Sprinkle the mushrooms with olive oil, salt and pepper then roast @ 425 for 15-20 minutes until crispy, then toss with the wilted greens.

TEN-HOUR BRAISED LAMB NECK WITH WILTED CREASY GREENS
SERVES4

ACTIVE TIME:45 MIN
START TO FINISH:10 1/2 HR

OCTOBER 2009
Watch a preview of this Gourmet’s Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
FOR LAMB NECK

2 large carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 1/2 lb lamb neck
3 cups Pinot Noir or other light red wine
3 cup vegetable stock, chicken stock, or lamb stock

FOR GREENS

1 tablespoon vegetable oil
6 cups creasy greens, tender arugula, or watercress, tough stems discarded

Preheat oven to 250°F with rack in middle.
BRAISE LAMB

Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours.
About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1 1/2 cups, about 10 minutes. Add stock and return to a boil.
Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more.
Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat).

COOK GREENS

Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute.
Serve lamb with greens.

COOKS’ NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving.

What to do with all those greens?

10 February 2012

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(Submitted by WDFM Board Member Bethel Erickson-Bruce)

Tis the seasons of greens – but those greens are are full of color and packed with nutrients.  Ruby Red and Bright Lights Swiss Chard.  Red Russian, Green Curled, and Lacinato Kale.  Georgia and Southern Collards.  Purple Osaka and Spicy Mizuna Mustards.  The options are endless.

My best suggestion for what to do with all those greens:  Grab your skillet.  Add some butter or olive oil.  Chop up some garlic and onions.  Sautee.  Chop up your greens.  Add.  Season with pepper and salt.  Sweet and simple and delicious.

Here’s a photo journal of one of our greens-and-eggs sandwiches (which also included home-made chevre from, made and gifted by a friend):

Swiss Chard - grown by Tennyson Middle School students. Purchased from the Urban Gardening Coalition booth.

Chopped Chard sizzling in the frying pan (with butter, garlic, & onions).

Happy pastured eggs - from my backyard chickens.

Add eggs to greens in pan (look at those beautiful yolks!)

Season with herbs - fennel and green onions.

Put on bagel or bread. Yum!

WDFM Recipe: Chicken Posole.

20 January 2012

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Chicken Posole

¼ cup plus 1 tablespoon extra-virgin olive oil
1 large yellow onion, halved lengthwise and thinly sliced crosswise
2 teaspoons dried oregano
1 teaspoon chile powder
½ teaspoon cumin
1½ pounds chicken breasts
4 cups homemade chicken stock
salt and freshly ground black pepper
2 15-ounce cans of hominy, drained and rinsed
1 pound roma tomatoes, chopped
1 small red onion, minced
juice of 1 lime
hot sauce
lime wedges, thinly sliced radishes, sliced scallions, cilantro leaves, tortilla chips, for serving

1. In a large pot, heat ¼ cup of olive oil. Add the yellow onion and cook over moderately high heat, stirring until the onion begins to soften, about 3 minutes. Stir in the oregano, chile powder, and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock, season with salt and pepper, and bring to a boil. Simmer over low heat until the chicken is cooked through, about 30 minutes.

2. Using tongs, transfer the chicken to a plate and let cool. Coarsely shred the chicken, discarding any skin and bones. Add the shredded chicken and the hominy to the broth and simmer over low heat for 15 minutes.

3. In a bowl, toss the tomatoes with the red onion, lime juice, and remaining 1 tablespoon of olive oil. Season the salsa with salt and hot sauce.

4. Sever the posole with salsa, limes, radishes, sliced scallions, cilantro leaves, and tortilla chips.