by Susan Reda - Food...Celebrating Our Market's Bounty,posted May 11 2012 3:02PM
I am just over the moon about this upcoming event and wanted to share information with chapelboro.com followers. Next Sunday, May 20, from 4 – 7 pm there will be what Bon Appetit magazine has dubbed the "Best All You Can Eat Feast in the Country" and it is being held right here practically under our noses!
The 2012 Farm to Fork picnic will feature pairings of 28 of the Triangle's best chefs with 28 local farmers whose combined talents and resources will result in amazing dishes that they are eager and delighted to share with you. If that weren't enough, there will be 11 food artisans whose creations range from farmstead cheese to local mint julep jelly.
Talk about celebrating our markets' bounty!
The event, held annually at the Breeze Farm in Hurdle Mills, is sponsored by the Center for Environmental Farming Systems (CEFS), Orange County/Breeze Farm Incubator, Slow Food Triangle, and the NC Agricultural Foundation. Proceeds from the event will support new and beginning farmer programs at CEFS and the Breeze Farm Incubator, including apprenticeships, education, and mentoring for aspiring farmers. With the average age of North Carolina farmers at 59, recruiting new farmers is necessary to meet the state's future food needs.
One of the event's participating chefs (and farmers) is Isaiah Allen, Chef de Cuisine at Il Palio restaurant and a new farmer who, along with his wife, established Rocky Run Farm in Hillsborough. Says Allen, "With a culinary background, growing good honest food just makes sense. Farming has fallen into place for us and has been heavily influenced during my time spent at Il Palio…Our plan for Rocky Run is to grow produce as sustainably as the land and resources will allow."
Isaiah and Whitney Allen with rapini, a key ingredient in Il Palio's Farm to Fork dish
This event usually sells out early, so purchase your tickets soon to join in an afternoon of revelry and culinary deliciousness!
Tickets for the event are $100 per person, which includes drinks (non-alcohol, beer and wine), and may be purchased at www.farmtoforknc.com.
by Susan Reda - Food...Celebrating Our Market's Bounty,posted May 4 2012 12:11PM
Several times this week I enjoyed a simple though perfect lunch of deep green spinach leaves and radishes from Peregrine Farm, amazingly juicy tomatoes from Sunny Slope Farms with shredded basil from my herb garden. When ingredients are this fresh, there is no need to do anything except to sprinkle with sea salt and cracked black pepper, and add a couple of shards of grana padano cheese. Hmmm, these colors remind me of the Italian flag. Buon Appetito!
Aioli, Mais Oui! by Susan Reda - Food...Celebrating Our Market's Bounty,posted Mar 30 2012 7:00AM
The debate over favored mayonnaises can get heated and personal. I prefer Duke's to Hellman's, though my absolute, hands-down best recommendation is homemade aioli. This Provencal sauce is simple to make and has very few ingredients. You will be whisking up a storm, though the silky and supple finished product will have you proudly exclaiming, "mais, oui" and feeling very gratified!
Many vendors at the farmers' market sell fresh eggs. Use them. It will make a difference in the taste and color of your aioli. Trust me.
I love to whisk up aioli, especially, in the spring. I add a tablespoon of chopped dill when I am spooning it over grilled tuna or salmon cakes on a bed of spinach from the farmers' market (last photo); tarragon over spring asparagus; chives and parsley when the aioli is used as a dip for an elegant platter of raw radishes, baby carrots, pea pods, and artisanal bread.
Ingredients:
1 large egg yolk
1 small clove garlic, finely minced
½ kosher salt
2 t water
¼ cup grape seed oil
¼ cup extra virgin olive oil
pinch of cayenne pepper
fresh lemon juice
freshly ground pepper
The ingredients
Method:
Using the widest part of your chef's knife, smash garlic clove with ¼ t of the salt, making a grainy paste.
Place egg yolk, garlic salt paste, and water in a small bowl. Whisk, enthusiastically, until ingredients are incorporated.
Whisking, somewhat vigorously, add grape seed oil, one teaspoon at a time, until the sauce is emulsified and begins to thicken.
Whisking, constantly, drizzle in the evoo.
Stir in cayenne and add lemon juice, pepper and additional salt to taste.
Kale Chips by Susan Reda - Food...Celebrating Our Market's Bounty,posted Mar 20 2012 7:00PM
Cindy Soehner and me with kale in our hands
This past Saturday I was at the Carrboro Farmers' Market, which seemed to have sprung back to life as a result of the incredibly warm weather we have had this past week. The song "Morning has Broken" began playing through my mind as I wandered through the venue filled with shoppers anticipating our local farmers' first offerings of spring. After a mere half hour my market tote was filled with spinach, kale, arugula, eggs, tulips, baby carrots and Big Spoon Peanut Butter.
I was on a mission to find kale and Cindy and John Soehner, of Eco Farm, had an abundance of three kinds of kale. I bought only the Red Russian and Curly Kale, as the fortunate person ahead of me snagged the last bag of Dinosaur Kale! Well, I take what I can get, when I sleep in on market day!
A friend sent me this website as she shares my passion for healthy and delicious eating. I have been beyond inspired by this video and Dr. Wahls' tenacious path to well being. I hope you will find it worth17 minutes of your time. One of the foods that Dr. Wahls steadfastly promotes is kale. I decided to make kale chips for a weekend family snack. They were so simple to make and were a big hit with everyone! The batch I made was gone in no time, so Emily and I made another.
Give them a try and please let me know what you think of the video and the kale chips.
Ingredients:
1 bunch of kale, washed, stemmed and torn into pieces.
3 T. extra virgin olive oil
1 t. sea salt
1 t. freshly ground pepper
(optional: sprinkle of cayenne or any other spice you enjoy)
Method:
Place kale in a large bowl.
Drizzle with olive oil and sprinkle with salt and pepper.
Now, really get in there with your hands and massage the oil into the leaves making sure you reach all the nooks and crannies.
Spread them out on a baking sheet. Don't let the leaves overlap or you will have steamed kale instead of crispy chips!
Bake at 350 degrees for 15 minutes. I used two baking sheets that had to be on separate racks in the oven. I switched their positions half way through.
We have Sir Walter Raleigh to thank for debunking the notion that potatoes were poisonous and, indeed, planting them on property he owned in Ireland in the 16th Century. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. I love all kinds of potatoes; russets for baking, red and new potatoes for roasting. And Yukon golds for soups. My Irish mother always impressed upon me not to peel thin-skinned potatoes, as there were many vitamins within those skins. Just add them in the pot! The Yukon gold boiling potatoes have a moist, almost succulent texture with a faint buttery yellow color. I am learning that these "new" varieties are actually heritage varieties that date back centuries.
Potatoes are low in sodium, high in potassium, and important source of complex carbohydrates and vitamins C and B-6. And, only 120 calories for a 6 oz. potato. Forgo the butter and cheese and enjoy the texture and nutrients, by adding a drizzle of olive oil, salt & pepper and fresh chopped herbs, like parsley and chives.
Inspired by knowledge that a potato offers more potassium than a banana, that leeks are sulfur rich and important to a healthy diet, I decided to create this simple yet, super nutritious and delicious recipe to share with Chapelboro readers.
Grace's Potato and Leek Soup
Preparation:
Pre-heat oven to 350 degrees
Mis en place vegetables, ingredients and utensils
Ingredients:
Olive oil
Salt and pepper
6 med. sized Yukon gold potatoes, cut in 1- 1 ½ inch cubes
2 leeks, white and light green only, rinsed and cut in ½ inch slices
3 large cloves of peeled garlic
1 qt. chicken or vegetable stock
2-3 cups of buttermilk
Directions:
Toss cut potatoes, leeks and garlic with 1 – 2 T olive oil. Season with salt and pepper. Place in a roasting pan loosely covered with foil. Roast in 350 degree oven for 30 minutes or when potatoes are almost fork tender.
Transfer roasted vegetable to stockpot. Add 1 quart of stock. Bring to gentle boil and cook partially covered for 10 minutes. Cool until almost room temp. Add 2 cups of buttermilk.
Process with immersion blender or by parts in a blender or food processor. Re-combine and stir. Garnish with chives or tender parts of the leeks.
This spring soup, served room temp, chilled or warmed is delightful as a component for a brunch, a shooter starter, or a mid course palate cleansing.
Here's to your health and gustatory gratification!
Turn to Turnips by Susan Reda - Food...Celebrating Our Market's Bounty,posted Mar 2 2012 10:08AM
The saying "You can't squeeze blood from a turnip" is thought to have Biblical origins, though I suggest you forget about that and embrace this root vegetable and its greens as a delicious and versatile source of Vitamins C, A, and K, as well as calcium and foliate. Turnips are considered a winter-time produce, though you may find them at local farmers' markets through March.
I met up with Stanley and Linda Hughes at their Pine Knot Farm stand at the Carrboro Farmers' Market and could not resist purchasing their purple top turnips. These freshly dug turnips are so sweet that the white, glistening, raw slices are simply delicious sprinkled with a bit of sea salt and freshly ground pepper!
I imagine that Stanley was in the fields early that morning pulling on the sturdy turnip greens to release the tubers from the organically nourished soil. And, to be sure, Linda was supervising and developing tasty offerings for their market customers.
Stanley's niece with turnips
Invited to a recent girls' night out celebration, I decided to present the guests with shot glasses of Creamy Turnip Soup, garnished with a dab of yogurt and turnip greens. I am pleased to report overwhelmingly positive responses.
Shot glasses of Turnip Soup
Creamy Turnip Soup with Turnip Green Garnish
Ingredients:
1 head garlic, separated into cloves, and wrapped in aluminum foil
5 turnips, medium size, peeled, cut into quarters, reserve turnip greens
1 medium onion, peeled and cut into quarters
4 cups vegetable, chicken stock or water
½ T Sea salt and 1 ½ t. freshly ground pepper
½ t. freshly ground nutmeg
½ cup of Greek yogurt
Instructions:
Place ¼ cup olive oil in bottom of heavy roasting pan. Add turnips, onions and toss to coat and season with salt and pepper. Add packet of garlic. Bake in 425 degree oven for 30 to 40 minutes, tossing once or twice during cooking process, or until turnips and onions are fork tender. Unwrap garlic and when cool, squeeze out the flesh and discard papery skins.
Place roasted vegetables in a large stockpot. Add liquid and bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes. Puree until smooth with and immersion blender of food processor. Return soup to pot, stir in nutmeg, and ¼ cup of the yogurt. Reheat. Taste and adjust seasonings. Wash several tender turnip leaves and tear them into ½ inch strips. Serve soup in preferred vessel, garnish with a dollop of yogurt and several strips of greens.
Enjoy!
PS:
Turnips were an important food for the Romans, especially in the time of the Republic, before their Empire spread and brought in rich agricultural lands. At the beginning of the 3rd century BC the war hero and consul, Curius Dentatus, was approached by envoys from the hostile Samnites while he was roasting turnips over a fire. They offered him a large amount of gold to defect to their side; but he preferred to attend to his turnips.
Big Spoon Roasters by Susan Reda - Food: Celebrating Our Market's Bounty,posted Jan 14 2012 7:00AM
If you follow my postings, you are familiar with my passion for the farmers' markets and local artisans. Celebrating Our Markets' Bounty, indeed! Let me tell you about when I met Big Spooners, Mark Overbay and partner, Megan Lynam in April 2011 on their first day as a vendor at the Carrboro Farmers' Market.
First impression: Two engaging and enthusiastic 30 something year olds. An eye-catching venue staged with a huge (I'm estimating 4 ft.) spoon, a basket of polished apples, and precisely stacked towers of jars of nut butters: peanut, peanut pecan, peanut cashew, and peanut almond. Gracious samplings of apple slices schmeared with nut butters being offered to curious shoppers who wandered up to check out the new kids on the block.
In less than a year, Big Spoon Roasters has not only garnered quite a large and faithful following in the local area they have even been touted in nationally acclaimed bon appétit and Food & Wine! Visit www.bigspoonroasters.com for the inspirational story of their philosophy, conception, product information and to learn what the culinary aficionados have to say about this dynamic duo.
They had me with "would you like a taste?" on that spring Saturday and it is a rare day when the pantry lacks a jar of Big Spoon Roasters' deliciously fragrant and mouth-watering nut butters. Made with nuts, wildflower honey and sea salt, these are simple, straightforward and sublime! Favorite breakfast: BSR nut butter on Box Turtle Bakery's thinly sliced honey wheat bread; a nutritious combination of protein, grain and good fat. Over the past nine months, appreciative friends and family in FL, CA and NY have received more than a few jars of fresh roasted nut butters. My son and his roommates re-cycle the jars to use as "glasses" for coconut milk and beer!
All of us Big Spoon groupies were delighted when November's Bon Appétit magazine featured Megan's recipe for Peanut-Pecan Butter and Oatmeal Cookies! Megan, whose day job is Director of Admissions at Duke Fuqua School of Business, credits her mother, "an amazing cook and cookie producing machine", as responsible for her love of baking. "I love the predictability of the outcomes, and mostly love the time in the kitchen, with Mark, good music, and how my love and energy can get channeled into something that brings a smile to the faces of others."
I, admittedly, am an improvisational cook, not a baker, though I was determined to tie on the "rule follower" apron and give it my best shot. I followed the directions to a "t", though, per Megan's instruction, used 2/3 cup of BSR peanut-pecan butter instead of the peanut butter and toasted pecans. I do believe she would be proud of the results! As my friend, Mary-Ann, said, ""Yum! These are fabulous! The peanut and pecan flavors are rich and true and the texture is wonderfully moist and chewy."
Milk and cookies, anyone?
Notes:
Porcelain drinking vessel courtesy of Eddie Smith Pottery, a vendor at the Carrboro Farmers' Market.
Box Turtle Bakery is a vendor at Carrboro Farmers' Market.
If you run out of BSR during the week, you can find your favorite nut butter at Johnny's in Carrboro.
Mark and Megan's dog, Riley, was the official taste tester for Big Spoon. They would count the number of licks after a taste of nut butter to determine how good it was!
The beginning of January is the "re" time. Resolve, re-invent, re-invigorate, renew, reactivate, rebound, reorganize, replace, repose, restore and revel. All action verbs used in a most positive way to embrace the infinite potential of things to come in the New Year.
After continuous and cherished days of visiting and visitors, on January 1, I happily returned to my favorite room in our home, The Kitchen, to relax in a day of culinary therapy. I requested of Rob to load the CD player with "cooking up a storm" music and he did not disappoint. Carole King and James Taylor's Live at the Troubadour (Ms. King cooks in her rendition of "I Feel the Earth Move"), The Temptations' Greatest Hits, Bruce Springsteen's Born in the USA, Elton John's Greatest Hits, and Rod Stewart's Greatest Hits. Records to sing along with (Maggie May) and dance with Rob (Something in the Way She Moves), remembering concerts (a seat behind the stage at the Boss' concert actually provided an excellent view) and where I happened to be the first time I heard Philadelphia Freedom (1975, Stoneybrook Steeplechase).
Re-stocking the freezer with soup made from scratch was the inspiration for cooking up a storm. I love soups, every season, though in the winter I find them especially comforting, convenient and practical. This nutritious and wholesome recipe, representing the essence of soups' simplicity, was inspired by a visit to the farmers' market where I purchased curly kale and sweet potatoes from Joann Gallagher of Castlemaine Farms.
"Super Soup with Lentils, Kale and Tomatoes" is a flavorful vegetarian soup packed with nutrients and antioxidants. Lentils, next to soybeans, have the highest protein content of all vegetables. They are also a good source of calcium, vitamins A and B, iron and phosphorus. Kale provides ample amounts of vitamins A and C, folic acid, calcium and iron. Tomatoes, also known as love apples, add an extra boost of lycopene, vitamins A, B, C, potassium, fiber and iron. Like most soups, Super Soup, improves with time. I suggest that you refrigerate it the day it is made and enjoy it the day after. Freeze a quart or two to share with a neighbor or to pull out on a Sunday evening to have with a grilled cheese sandwich.
Super Soup with Lentils, Kale and Tomatoes
Ingredients for soup:
2 cups lentils, picked over and rinsed
1 T olive oil
1 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped, with ½ cup of leafy greens
1 28 oz can of diced tomatoes
7 – 8 cups of water
3 cups of kale, rinsed well, deveined, finely chopped
S&P to taste
1T Worcestershire
Instructions:
Bring 6 cups of cold water and lentils to a boil. Reduce heat and simmer for 20 minutes.
In the meantime, heat oil in a soup pot over medium heat. Add onions, celery, carrots and carrot top greens. Sauté until tender, 5 to 8 minutes. Stir in tomatoes, lentils and 4 cups of water. Continue cooking, adding remaining 3 cups of water to achieve desired consistency. Adjust seasonings, adding Worcestershire. Bring back up to a simmer, stir in kale. Cook until kale is wilted. Taste and adjust seasonings. I like heat so I spice it up with Tabasco and/or red chili pepper flakes, which are sources of Capsicums, rich in A, C and carotenoids.
Serves 8 to 10
Enjoy this renewed lentil soup recipe.
Top with a spoonful of yogurt, sublimely reinforced with baked and pan-sautéed sweet potato coins.
A poached egg on top of the soup would be nice and add extra protein.
Suggested wine pairings: Sauvignon Blanc, Zinfandel or Chianti
Winter Market Salad by Susan Reda - Food: Celebrating Our Market's Bounty,posted Dec 21 2011 7:00AM
The days from that third Thursday in November to the first day of January are filled with celebrations of all kinds. Family dinners, brunches, cocktail parties, a lunch with special friends and every now and then an extravagant multi- course dinner at a five-diamond restaurant! I love it all and toast the season every chance I get. It is just about now, that I find myself craving something clean, fresh and bright, which is exactly what I created to balance out recent culinary heavy hitters.
Join me in celebrating our markets' bounty with this Winter Market Salad. Ingredients are easily found either at the Chapel Hill Farmers' Market or Carrboro Farmers' Market on Saturdays, and this week on Thursday afternoon. That would be my first recommendation, though a good grocer should have these same ingredients or similar. This could not be easier to put together and will leave you feeling guilt free and satisfied with its delicious flavors and textures. Plus, it is a visual delight and we know we eat with our eyes first!
Winter Market Salad
Ingredients:
Arugula
Radishes
Roasted beets
Carrots
Bread
Cheese
Extra Virgin Olive Oil
Vinegar, I used cider vinegar
Sea salt and freshly ground pepper
Directions:
Trim greens from radishes, beets and carrots. Wash the tubers and dry with a kitchen towel. Reserve greens for steaming or tossing into a soup, as their nutritional value is very high.
Wash the arugula to remove any sand or soil. Spin dry of pat dry with kitchen towel.
Roast the beets in a shallow pan with water covering the bottom. 350 degrees until easily pricked with a fork or tip of a sharp knife, about 30 minutes, depending on size of the beet. When cool enough to handle, remove the peel by rubbing with your fingers or paring knife. Slice into 1/3-inch thick rounds.
Thinly slice radishes and carrots.
Cover slice of your favorite artisanal bread with grated cheese. Toast until cheese melts and begins to brown. Remove from heat and slice into large "croutons".
Mound arugula on a plate. Scatter with vegetables. Dress with a splash of vinegar and oil. Top with croutons and garnish with sea salt, ground pepper and a sprig of parsley or tarragon.
Picture This by Susan Reda - Food: Celebrating Our Market's Bounty,posted Nov 7 2011 3:48PM
Picture this: Crisp autumn day. Trees showing off in brilliant hues of crimson, orange, and yellow. Clear, pristine Carolina blue sky. Crunchy leaves and acorns under foot. Clean car, top down, sun and breeze in our faces. Got it? Then you have a mental image of the beautiful composition that made up a recent afternoon in my life. I did my best to soak up every sight, sound, smell, touch and taste of a glorious trip to the Carrboro Farmers' Market. Certainly didn't hurt that I was in the company of Rock Star Chef, Jimmy Reale, from Carolina Crossroads Restaurant located in The Carolina Inn.
A little about Chef: Born in NY, raised in Fayetteville, NC in a large Lebanese-Italian family that valued family, friends and food. Culinary education at Johnson & Wales University in Charleston, SC. "Strong Mediterranean and Italian influences show through today in Chef's artful pairing of personal heritage with traditional southern elements. He feels very strongly about the use of local, organic and sustainable products and works very hard to strengthen Carolina Inn's relationship with local farmers." *
Our mission: Shop the Carrboro Farmers' Market for ingredients for his new fall prix fixe menu. Specifically, pumpkin soup. Brinkley Farms' "Long Island Cheese" Pumpkin Soup. This buff colored fruit is named for its resemblance to a wheel of cheese. Usually, 6 – 10 pounds, flat with deep ribs. It is referred to as a "long keeper" and offers tasty flesh and nutty seeds.
At market: Chef was in his element. Smiling, shaking hands, slapping backs, chatting, carefully selecting produce and protein. Pork from Eliza at Cane Creek. Beauregard sweet potatoes from Rose at Lyon Farm. Pumpkins, peppers, chard and green beans from Michael at Brinkley Farms. Peppers from Howard at McAdams Farm. Check out photos from our visit at chapelboro.com, Scene Around Town.
Chef's Treat: The recipe, just for you! I made it this weekend and it is sublimely delicious!
Brinkley Farms "Long Island Cheese" Pumpkin Soup Executive Chef Jimmy Reale
The Carolina Inn
Yields 1 gallon
Ingredients
1 tsp oil
2 cups White Onions, Peel and Rough Chop
1 cup Celery, Remove Leaves and Rough Chop
1 cup Carrot, Peel and Rough Chop
2 cups Sweet Potatoes, Peel and Rough Chop
3cloves Garlic, sliced
½ cup Brown Sugar
6 cups Roasted Long Island Cheese Pumpkin, May Substitute Pie Pumpkin
Veg Stock See Recipe Below
½ cup Heavy Cream
1Tbsp Cider Vinegar
Salt & Pepper to Taste
Cut pumpkin
Method
1. Cut pumpkin in quarters, remove seeds, and drizzle with olive oil and salt and pepper
2. Roast in a 350 Degree oven for 35 minutes or until soft
3. Scoop out 6 cups of pumpkin from the shell and reserve
4. Heat a large pot, add oil and sauté onions, celery, carrots and sweet potato for 5-7 minutes
5. Add garlic, pumpkin, brown sugar, salt & pepper then mix well until sugar melts
6. Add strained vegetable stock and bring to a slow simmer
7. Cook for 20 minutes, add heavy cream and cook additional 10 minutes
8. Add cider vinegar than remove from heat
9. Carefully Puree hot soup in blender until smooth
10. Taste for proper seasoning
11. Enjoy!!!!!
*I have served this soup in Carolina Crossroads Restaurant with toasted pumpkin seeds and drizzle of fig vincotto vinegar
Soup in bowl
Vegetable Stock Ingredients
1 tsp oil
1 cup White Onions, Peel and Rough Chop
1 cup Celery, Remove Leaves and Rough Chop
1 cup Carrot, Peel and Rough Chop
2 tsp Whole Cloves
2ea Cinnamon Sticks
2tsp Ground Nutmeg
4ea Dried Bay Leaves
12 cups Water
Method
1. Heat a large pot, add oil and sauté onions, celery, carrots for 5 minutes
2. Add remaining ingredients and bring to a slow simmer
3. Cook for 30 minutes
4. Remove from heat and pour through a fine mesh strainer
A Fine Mess O' Greens by Susan Reda - Food: Celebrating Our Market's Bounty,posted Oct 27 2011 5:45PM
In the South, a large amount of cooked greens has long been referred to as a "mess o' greens" and my personal favorite is collards. They are considered a staple in southern cuisine, year round, though gain significant popularity on New Year's Day when served with black-eyed peas and cornbread to sop up the pot likker. Tradition has it that the greens represent dollar bills, the peas, pennies, and are sure to guarantee financial prosperity and good luck for the coming year! Locally, you have an excellent chance of finding them, twelve months of the year, as a side dish at Mama Dip's and Crook's.
Collard greens have been cooked and used for centuries. The Southern style of cooking greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the leaves (pot likker) is of African origin. The slaves of the plantations were given leftover good from the kitchen, which included tops of turnips and other greens, ham hocks and pig's feet. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region where they lived, began to evolve into present-day Southern cooking. * Our original locavores!
Collard greens are in the same plant species as cabbage and share a cultivar group (Acephala, which means "without a head" in Greek) with kale and spring onions. It grows on an upright stalk, with dark beautifully veined leaves, often up to two feet tall. John Soehner of Eco Farm plants the "flash" variety, which when ready for harvest are cut off at the base of the stalks, bundled with rubber bands and ready to go to the farmers' markets.
John, Cindy and me
I snagged this recipe from Il Palio's executive chef, Adam Rose, though knowing that he hails from NY, I can say with a great deal of confidence that his Mississippian wife, Hailey, had an undeniable influence on this rendering of a fine "mess o' greens"!
Collards
from Adam Rose's home kitchen
Ingredients:
Slab of cured bacon or pork neck bones* from John and Cindy at Eco Farm
2 bunches of collard greens, washed, stemmed and cut into 1 inch strips
Olive oil
Salt and Pepper
1 large onion and 3 cloves of garlic, both chopped
Chicken stock
Directions:
In heavy bottomed soup pot, cook 6 strips of bacon until the fat renders. Add onion and garlic and cook until onion begins to soften. Careful not to burn the garlic.
Bacon and onions
Add the greens, making sure they are coated in the bacon fat.
Add ½ to 1 cup of chicken stock. Cook partially covered for 45 minutes, or until tender. Season to taste.
Pot of cooked greens
4 – 6 Servings. Add red pepper flakes and or vinegar if you wish.
*(if using neck bones, place them in a pan, season with salt and pepper and cook in oven at 350 degrees until bones and meat are browned)
Collard Confidential:
Some say cooked collards are sweeter after the first frost.
My dear friend, Teresa, and I refer to collards as "Manna from our Mamas," and deliver them to each other whenever comfort food is in order.
Fresh collards can be stored in your refrigerator for 3 to 5 days. Once cooked, they can be frozen and stored for 2 months.
Collards are an excellent source of Vitamins A and C, soluble fiber and contain multiple nutrients with anticancer properties.
Fans can find screen-printed "collard tee shirts" at Bloom in Southern Village.
Unfortunately, there are no known remedies for the somewhat odious smell emitted while cooking. Just ignore and think of their sublime "soul food" taste and buttery mouth feel!
Just returned from the west coast where, on October 8, my daughter was married to her longtime sweetheart. The wedding was held right across the Golden Gate Bridge, outside San Francisco, on Mount Tamalpais, not too far from its 2571 ft. peak! Crystal blue sky, with breath-taking views of the Pacific Ocean and the Bay. Small gathering of friends and family who after the ceremony found the way down the mountain's switchbacks to Stinson Beach Community Center, the site of the celebratory reception, dinner, and dancing. The bride was simply resplendent, and, yes, "I Left My Heart in San Francisco" was on the playlist!
We were blessed with a bounty of beauty, love and moments to be treasured forever.
Wedding photo
As wonderful as the wedding weekend was, it is nice to be back home and return to cooking and visiting our farmers' markets. I was at the Carrboro Farmers' Market on Wednesday, where tomatoes may have been scarce, though the tables were abundantly laden with greens, onions, mushrooms and fall squashes. It did not take me long to decide upon a dish for this posting. Just take a look at these remarkable farmers with their hands full of offerings! I found everything necessary to create my favorite kind of pie: pizza dough from Porcino; topped with onions from Elysian Fields Farm; arugula and shiitake mushrooms from Eco Farm, cheese from Chapel Hill Creamery and eggs from Perry-winkle Farm.
Will of Eco Farm, Sara and Andrea of Porcino, Flo of Chapel Hill Creamery, Cathy of Perry-winkle Farm, Elise of Elysian Fields Farm
Fall's Bounty Pizza
Ingredients: 1/3 lb shiitake mushrooms, stemmed and cut into 1/3 inch slices
2 small red candy apple onions, sliced same size as mushrooms
2 T extra virgin olive oil
1 ½ T unsalted butter
1 t sea salt
1 15oz whole-wheat pizza dough
1/3 lb Calvander Cheese, grated, I used almost all of the 1/3 lb on the pie, Rob snuck a few bites as he was grating the cheese! Workman's comp, I suppose.
2 – 3 cups of arugula
3 eggs, free range/rotation grazing
Instructions: Preheat oven to 500 degrees.
Sauté first four ingredients over low to medium heat for 10 minutes, or until onions are soft and mushrooms are slightly browned. Add salt and toss. Remove from heat.
onions and mushrooms cooking
Roll out pizza dough as instructed on Porcino's packaging. Cook in 500-degree oven for 3 minutes.
Remove crust from oven. Add mushrooms, onions and cheese. Return to oven and cook for 3 minutes or until cheese begins to melt.
Now, scatter arugula evenly over pie and top with 3 eggs. Back in the oven to cook until the egg whites have set.
pizza pie with eggs
Enjoy Fall's Bounty pizza pie with a glass of sauvignon blanc or pinot grigio!
I want to share with you the story of a young man, who is evolving from a restaurant chef to an urban farmer. Isaiah Allen, Chef de Cuisine at Il Palio Ristorante, is passionate about cooking and the food he prepares for their guests. For the past four years, he has been an integral part of Executive Chef, Adam Rose' culinary team, which sources much of their produce and proteins from local farmers and artisan vendors. Currently, when he is not in Il Palio's kitchen, he can be found digging in his urban farm in Hillsborough!
Compost pile with Isaiah
SR: When and why did you decide to "dig" into urban farming?
IA: It was a combination of a few events. My wife, Whitney, and I share a passion for planting, gardening and harvesting food for our table. We began researching the differences between the products from local and regional farmers and products provided by industrial agricultural companies. One of the first things that struck us was the astonishing impact that the meat packing facilities have on our environment. Slowly, over the last year or so, we started eating better and more consciously, taking into account our footprint, conservation, and sustainable agriculture practices.
We fell into composting, naturally and on a large scale because of the crazy amount of leaves that fell on our yard every fall. 50 lawn and leaf bags.(i.e. no sunlight in the spring and summer) The more I composted the more I learned about the effectiveness of different strategies.
Whitney began interning at Ever Laughter Farm and would invariably come home with stories about the projects that they were undertaking. She loved the hard work as well as the gratitude and fun that farming offered her.
I got to thinking about the way that I like to work. I've always taken pride in hard work. I like to be creative. Also, being a chef and growing direct just seemed right. I would have an instant market for all of my produce!
SR: Have you had formal training in sustainable agriculture practices?
IA: I've heard people talk about the sustainable program at C.C.C.C. and thought I would give it a try. Both Will and Sam at Ever Laughter have taken the program and highly recommended that I enroll. The people in my class come from so many different backgrounds, though, we are all there for the same purpose: to grow honest food, for our own good and that of our customers.
SR: What is your goal?
IA: Our ultimate goal is to have our own little piece of heaven with lots of diversity of livestock and produce. We would like to have an on site certified kitchen to sell a wide array of packages specifically designed to cater to what ever the guest wants. For instance, if someone wanted to harvest produce and and cook a fine dining meal we would be able to make it happen. If someone wishes to hold a "farm" wedding we will do that too!! At the end of the evening, we can all sit in rocking chairs, look at the stars, enjoy a bottle of wine, and listen to some good music. Ah, the simple life!!!
Isaiah standing in rows
SR: What crops are in the ground now? Any animals?
IA: Right now we have planted 100 ft. of carrots mixed with radishes. The radishes will grow in 30 days and when harvested, will provide room in the soil for the carrots to grow. We've planted 50 ft. of three varieties of beets. We have 30 strawberry plants as well as swiss chard, Tuscana kale, broccoli, Brussels sprouts, green cabbage, and artichokes. We are experimenting with some quinoa. The carrots, beets, and strawberries are overwintered crops. They will come up in December, lay dormant through January only to take off again in early spring. The cool soil will add sweetness to the root vegetables. Everything else is going to be covered with row cover which is a season extension technique. The cover will protect the tender vegetables from the frost.
We will soon be raising New Zealand white meat rabbits. Chickens are in the plan for winter, and possibly sheep in the long term.
SR: So, when I come to Il Palio for the amazing butternut squash ravioli, will you be on the line to prepare it for me?
IA: Of course! In between clearing and covering "block 2" for next fall's planting and preparing for an orchard of fig and peach trees, blackberry bushes and Muscadine grape vines!
Chapelboro readers, I will keep you posted on Isaiah's and Whitney's progress and hopefully savoring samplings from their farm!
In Defense of Okra by Food... Celebrating our Market's Bounty - Susan Reda,posted Sep 22 2011 10:17PM
There are several vegetables that, in my never-to-be-humble opinion, have gotten a bad rap. Beets, Brussels sprouts and okra rank high in the category of "Oh, I'll just pick around it" foods. I happen to like all three, and okra has been a favorite since I can remember. My family's late summer Sunday dinner (mid day, after church) boasted fried chicken, mashed potatoes and fried okra. Yes, two fried foods on one plate; after all it was the 50's in Charlotte. And, yes, we would have tall glasses of Mama's sweet ice tea.
I admit that I have become a bit defensive of okra. I "encourage" friends and family to be more open-minded and to try it prepared in ways that will erase that memory of slick and slimy cafeteria renditions. (Actually, our local K&W makes crisp and tasty fried okra) I, once, brazenly put out a tray of tiny okra pods along side several sea salts and offered them up to my guests. A few people were gracious enough to take a nibble and, to their amazement, were delighted with the taste. More okra converts!
Turns out okra fans are in excellent company, at least here in the southern part of heaven:
Neal's Deli's, chef-owners, Matt and Shelia make their own Pickled Okra, which is wonderfully seasoned with everything from cinnamon to fresh dill.
Lantern's award winning chef, Andrea Reusing, shares a recipe for fried okra with Indian spices and hot tomato relish in "Cooking in the Moment", page 108.
Crook's Corner's current menu features grilled okra served "straight up" with salt and lemon wedges. It is also an ingredient in their chicken soup.
Award winning cookbook author, Jean Anderson, has devoted 6 pages to okra in "A Love Affair with Southern Cooking". Can't wait to make "Limpin' Susan", also know as Okra Pilau!
Last Saturday, I was at the market chatting with John and Cindy Soehner of Eco Farms and there, in front of me, was the inspiration for the recipe I will share this week. Okra, tomatoes, onion, squash and garlic. I'll call it "Late Summer Side", though, I swear, I could sit down to a bowl of this and be a very sated woman!
Late Summer Side
Ingredients:
1 – 2 T olive oil
1 cup chopped onion
2 med. cloves of garlic, chopped
2 cups okra, sliced into ½ inch rounds
2 cups summer squash, sliced into ¼ inch rounds
2 cups tomatoes, 1 inch chop
3 sprigs, fresh thyme
½ cup chicken stock
salt and pepper
Directions:
Heat olive oil in iron skillet or heavy bottomed skillet. Add onion and let it cook, over med to low heat until it begins to soften. Do not brown. Add garlic, okra, tomatoes, squash, thyme, 1-2 t salt and 1/2 t pepper. Cook for about 5 minutes, stirring frequently to make sure all of the vegetables are combined and coated with the oil and liquid they will give up when heated. Add stock. Lower heat and partially cover. Cook for 20 minutes, stirring occasionally to prevent sticking. Add more stock if necessary. The vegetables should be soft, though not mushy. Taste and adjust seasonings as desired.
I served Late Summer Side with roasted potatoes and country ham to a couple of friends last Sunday evening. My go-to sommelier, Hailey Rose, suggested pairing the meal with Gruner Veltliner, an Austrian white wine that is dry and light, with crisp acidity and citrus notes. It was the perfect partner for the plate, and, guess what, I made another okra convert!
Growing up in the piedmont area of North Carolina, it was always a treat when Daddy was travelling and making summer sales calls in the sand belt of the state. That meant when he arrived back home, and pulled into the driveway, his sedan would have the intense fragrance of peaches. There on the backseat, beside the binders of plumbing and heating catalogs would be at least three baskets full of these velvety skinned fruit. On these occasions I would be more than happy to assist in unpacking his car! Inside, Mama would carefully lay the red-blushed yellow peaches out on tea towels on the dining room table creating a wonderful opportunity for a still life painting. Then the peaches would be divvied up, 3 to 6, and placed in paper sacks. My brother and I would be assigned to take a bag down the street to the Hunters and the Weltons, another, across the street to Mr. Ambrose and one, next door to the Braswells. Although, we didn't live a financially abundant lifestyle, my parents always loved to share what they had. For that, I am extremely grateful. As an adult, I can't see or smell a peach without those fond memories flooding back to me.
Jan Harmon Williams, from the township of Eagle Spring, NC in Moore County knows a thing or two about peaches. She was raised on a peach farm in Montgomery County, which was once declared as the Peach Capital of the US. Today, at 55, she and her husband Art, own 30 acres on which they grow more than 3,000 peach trees of 35 varieties, yielding 8,000 bushels a year! Kalawi Farm was established in 1985 and named for their first three children: Katie, Laura and Will. The farm's name was already well known in the community, so when the youngest son, Ben, was born, he was honored by having the family ice cream shop named for him.
Kalawi Farm and Ben's Ice Cream can be found on route 211.
THE GOOD NEWS is that, without leaving the southern part of heaven, you can buy Carolina Gold peaches and Ben's Ice Cream at the Southern Village Farmers' Market on Thursdays, 3:30 to 6:30 and at the Chapel Hill Farmers' Market on Tuesdays, 3 to 6 and Saturdays, 8 until noon. The fall peach season will continue until the end of this month, so grab your basket and tell David that I sent you!
Now, Beyond Cobbler. Don't get me wrong, I love cobbler and I am certain, beyond a doubt, that Sheri Castle's, recipe for Peach Cobbler with White Cheddar Biscuit Topping would have me at first bite! (The New Southern Garden Cookbook, page 217) I, simply, lack the patience for baking, so I want to share an alternative use of the "Persian Apple":
GRILLED PEACHES, which have been marinated in balsamic vinegar.
Mis en place:
Cutting board, paring knife, mixing bowl
4 ripe medium peaches (washed), ½ cup balsamic vinegar (I use Blue Sky Oil and Vinegar's "Black Cherry")
Grill skillet or outdoor grill, lightly oiled
Directions:
Half peaches, remove pit, cut each half into 6 to 8 wedges
Toss peaches with balsamic vinegar, place in mixing bowl and let stand for 10 to 15 minutes
Heat skillet or grill to medium-high
Place peaches on grill, cook 2 – 3 minutes on one side, flip, then cook 1 minute or until you get nice grill marks. This indicates that the sugars in the fruit have caramelized, via the vinegar and heat.
Here, I plated the grilled peaches on ginger snaps and topped them with Hillsborough Cheese Company's jalapeno chevre for a sweet and tangy dessert.
Other suggestions:
on vanilla ice cream with amaretti cookies crumbled on top, garnish with mint leaves
on pound cake, drizzled with reduced balsamic vinegar
BLP, bacon, lettuce and grilled peaches, with aioli
As an ingredient in fruit salsa. Imagine it on grilled pork or salmon
This Thursday, September 15, come to the Southern Village Farmers Market to experience the markets' bounty of late summer/early fall produce, artisanal cheeses, crackers, breads and sweets. I will be on hand grilling peaches for you to sample, and, yes, David, with Kalawi Farm will have Carolina Gold Peaches and Ben's Ice Cream. See you there!
In closing: " A proper peach caresses all our senses with its full blush of color, sweet perfume, downy skin, dripping juice, and incomparable flavor. That's the truth of a peach." Sheri Castle
Yes, I certainly wish my 31year old daughter lived on the east coast, though visiting her in Northern California's East Bay Area is not exactly a hardship. San Francisco, Berkeley, Oakland. One of the high spots on my visits to this culinary Mecca is savoring a meal at Chez Panisse, Alice Water's revolutionary restaurant. I am inspired by her loyalty and support of local and sustainable foods and have several of her cookbooks. I would like to share this excerpt from "The Art of Simple Food" and later on, two recipes from this tome.
"When I started shopping at the farmers' markets, one of the best things about the experience was meeting farmers and learning from them – and influencing them, too, by asking if they could grow vegetables and fruits that had almost disappeared from commerce. After years of this weekly connection, I realized that I had become dependent on this family of friends – and they were dependent on me. By choosing to buy food grown locally and sustainably, in ways that are healthy and humane, I had woven myself into a community that cares about the same things". Alice Waters
Eggplant, peppers and onions are bountiful at our farmers' markets these late summer days. On Wednesday's Carrboro Market, I filled my basket with colorful peppers, candy onions, tomatoes and eggplants from Eliza at Cane Creek. Back home, this cache inspired a perusal through "The Art of Simple Food"…What Would Alice Do. WWAD. Alice would make Eggplant Caviar to enjoy with cocktails or as a spread on pitas and Ratatouille to serve for dinner with a slice of crusty bread.
Place cut side down on a baking sheet and roast until soft, about 30 minutes. Test for doneness, the stem end should be very soft. Remove from oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree.
Add:
2 T fresh lemon juice
¼ cup olive oil
S & P
1 garlic clove, peeled and pounded into a paste
2 to 4 T chopped parsley, mint or a combination of both
Mix well and season to taste, adding more salt and lemon juice as needed. Garnish with chopped parsley, mint and lemon slices.
Serve with pita, saltines or crudities.
Ratatouille
6 servings
Easily doubled. For very colorful ratatouille, use different colored peppers, squash, and tomatoes.
Cut into ½ " cubes, 1 medium eggplant (I used three small ones, see photo)
Toss the cubes with salt and set in a colander to drain for about 20 minutes.
Heat in an iron skillet, over medium heat: 2 T olive oil
Pat the eggplant dry, add to the pan, and cook, stirring frequently, until golden. Add a bit more oil, if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
Pour, into same skillet, 2 T olive oil
Add 2 medium onions, cut into ½ " dice. Cook for about 7 minutes, over medium heat, until soft and translucent.
Add 4 cloves of chopped garlic
1 bunch of 4 stems of basil, tied in a bouquet with kitchen twine
Salt
Pinch of dried chili flakes
Cook for 2 minutes
Add 2 sweet bell peppers and 3 ripe medium tomatoes, both cut into ½ " dice
Cook for 10 minutes and stir in the reserved eggplant. Cook for 15 minutes longer until all of the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors. Adjust seasoning with salt. Finish with a swirl of olive oil and 6 fresh chopped basil leaves.
This food journal began this spring with information and recipes inspired by the bounty from our local markets. From simple spring sides to fava bean spread to poptails to homemade ricotta to ratatouille.
Thank you for reading and responding to my postings. Let me know if there is something at the market that peaks your interest as I will be pleased to check it out.
Trend Spotting by Food... Celebrating our Market's Bounty - Susan Reda,posted Aug 18 2011 9:50PM
My introduction to padron peppers was at the Farm to Fork Picnic this spring. Alice and Stuart White, of Bluebird Meadows farm had a plate of them at their table. You know how you discover something new, then every time you turn around there they are again? This has been my experience with padron peppers. Audrey Lin and Debbie Donnald, owners of Two Chicks Farm sell them at the Southern Village Farmers Market along with shishito peppers.
Then I was flipping through Andrea Reusing's new book, Cooking in the Moment and found that she has a recipe for using them as an hors d'oeuvre. Audrey confers with Andrea who writes "The spice level of both shishitos and the fleshier pimiento de padron are unpredictable- most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time". Unable to resist adding some suspense to a sharing of a new food with friends, I bought a half lb. of each to try.
I followed Audrey's simple instructions for preparing them and served them up with poptails to Linda's and John's delight. (see blog posting last week)
½ lb. padron peppers, originating from Spain
½ lb. shishito peppers, originating from Japan
1 T. grapeseed oil, originating from France
sprinkle of Maldon sea salt flakes, originating from England
Heat the oil over med. high heat, preferably in your grandmother's iron skillet. Add the peppers and cook until blistered. Stirring occasionally to blister all sides. Remove from heat, place on platter or serve right out of the skillet. Sprinkle with salt. That is it. Use the stem as a little handle; just make a discard spot on the side of the platter. Competitive souls may want to have their own stash of stems to determine who ate the most.
So simple, yet so tasty and beautiful, just the way it should be!
One of my favorite summertime memories from childhood was making popsicles. Mom had a set of aluminum molds that she would fill with some mixture involving Jell-O and carefully place in the freezer. It seemed like it took forever for the popsicles to freeze, like when you were 8, waiting for your ninth birthday to arrive!
My brother and I were given our frozen treat with a napkin and sent outside to the front porch to enjoy our mid afternoon snack. We would compete to see who could make their popsicle last the longest, licking it into a thin and fragile sliver. I never won; my self-discipline was not as well formed as his, and still isn't. Mine would be gone in just a few minutes and I would have a sticky chin and fingers. (Dan is one of those people who could make a coke last through an entire movie.)
I was inspired by those memories to transform adult summertime cocktails into cool and refreshing popsicles. "Poptails" is such a clever name; wish I had coined the term first. Here are two recipes that I hope you will enjoy. Melons are peaking now so get to the market and start thumping to find the ripest ones.
Call your friends to come at 5:30 for a poptail party, and keep the napkins handy!
Honeydew Cucumber Margarita Poptails
1 cup honeydew melon juice (about a 1 lb melon)
1/3 cup cucumber juice (about a 5 oz cucumber)
½ cup tequila
1 T triple sec
1 T fresh limejuice
2 t lime zest
1 T mint simple syrup*
Place honeydew chunks and peeled cucumber in food grinder, processor or blender. Process until everything is pureed.
Add remaining ingredients and process 20 – 30 seconds to combine well.
Pour mixture into 3 oz "bathroom" cups, leaving a little room for the mixture to expand as it freezes. (I found clear plastic, recyclable, cups at Food Lion)
Freeze for about 2 hrs; insert popsicle sticks and finish freezing overnight.
I placed the cups in the sections of a muffin tin to ensure stability. Makes 6.
*Mint simple syrup. ½ cup water, ½ cup sugar, 1 cup loosely packed mint leaves.
Heat water and sugar over med. heat until sugar is dissolved. Cool to room temp, add mint leaves and muddle them. This will be more than enough for both of these recipes, though is convenient to have for iced tea or other cocktails.
Watermelon Mojito Poptails
8 oz watermelon juice (about 2 ½ cups, chopped, seedless watermelon)
2 oz fresh limejuice
1 oz simple syrup
8 oz rum
14 oz club soda
Place watermelon in food grinder, processor or blender. Process until pureed.
Combine remaining ingredients and pour into 3 oz cups. Freeze for about 2 hrs; insert popsicle sticks and finish freezing overnight.
Homemade Ricotta by Food... Celebrating Our Market's Bounty by Susan Reda,posted Aug 1 2011 10:42AM
I read cookbooks like my friends and family read novels. Curling up with a new food tome is one of my favorite pleasures. Unlike when I read a story of fiction, last page first to see if it has a happy ending. With a cookbook, I progress from the jacket cover, to the final entry for the letter Z in the index, savoring each and every word.
The Barefoot Contessa, Ina Garten's "how easy is that" was a recent purchase for my cookbook collection. On page 74, I came across a recipe for homemade ricotta and knew I wanted to make a batch to use as a cool condiment for a platter of crisp, delicious and colorful vegetables from the market. My friend, Isaiah Allen, sous chef at Il Palio, offered some helpful tips and I must credit him for the smooth as silk resulting product. The process was quite simple and in the end, I felt quite accomplished and wanted to share the recipe with you. I added fresh savory herbs, though I imagine it would be divine with the addition of chocolate mint or spearmint spread on a gingersnap or shortbread cookie and drizzled with honey.
Homemade Ricotta
Makes about 2 cups
Ingredients:
4 cups whole milk
2 cups heavy cream
1 t kosher salt
3 T white wine vinegar
Mis en place: milk, cream, salt, vinegar, large sieve or colander, cheesecloth, large bowl, stainless steel soup pot, wooden spoon.
Set a large sieve or colander over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve w/ cheesecloth.
Pour the milk and cream into the pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 or 2 minutes until it curdles. It will separate into the thick parts (curd) and milky parts (whey).
Slowly pour the mixture into the cheesecloth-lined sieve or colander and allow it to drain into the bowl, at room temperature for 20 to 30 minutes, occasionally discarding the liquid that collects in the bowl. The longer the mixture drains, the thicker the ricotta.
Transfer the ricotta to a bowl and let it cool. At this point I added 1 T each of finely chopped fresh tarragon, basil and parsley. Taste and season as desired. I added lemon zest, a little more kosher salt and pepper.
End result: an appetizing platter of produce* from our farmers' markets and homemade herbed ricotta. Enjoy the season's bounty!
PS Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Spoon extra into 1/2-cup ball jars to share with friends.
* Steamed okra, green beans, zucchini ribbons and potatoes. Red onion, yellow and green peppers and sungold tomatoes.
Thank you:
Isaiah Allen, sous chef, www.ilpalio.com
BarefootContessa.com
Let me know how this recipe goes for you in the Comments section!
Summer Gazpacho by Food... Celebrating our Market's Bounty - Susan Reda,posted Jul 21 2011 9:31AM
Summertime
And the livin' is easy
Fish are jumpin'
And the cotton is high
Maybe that was George Gershwin's state of mind in the summer when he wrote these lyrics, though, my reality of mid summer last week was that of preparing for an outdoor party in sweltering heat. Not so easy! My daughter, Sydnor and her fiancé, James will be married this October in California, though they were here on the east coast for an annual summer trip. I was excited to have a celebration, at our home here in Chapel Hill, for friends who would not be making the trek in the fall.
Back in May, an afternoon of swimming, horseshoes and snacks on July 16 sounded like a good idea, though as I found myself in the "oppressive" (I pronounce it "uh pressuv" with a dramatic southern accent) heat of July, I planned an indoor buffet menu of cool and refreshing "snacks" for the guests who "glow" in 85 + degree temps. Several of my girlfriends graciously contributed their signature dishes to the table; Kim made pimento cheese that rivals Crook's Corner, Vicky 's shrimp and crab bruschetta was gone in a blink of an eye, Nancy brought delicious almond shortbread hearts, and Sissy made her grandmother, Ola's chocolate cookies. I heard Cassie and Syd admit to eating 10 a piece!
I was inspired to make gazpacho, after devouring a bowl of the refreshingly cold soup when dining at Revolution, prior to an ADF performance, a few weeks ago. The tastes of summer were sublime, though the unexpected kick of heat made it memorable. Chef de Cuisine and Partner at Revolution, David Bernstein, generously shared the recipe and I will in turn share it with the "insiders" of chapelboro.com.
The gazpacho was served in small glasses from CB2 and poured from my mother's glass pitcher. Garnished with a slice of lime, a dollop of yogurt and a pinch of lime mint. The soup was met with rave reviews, and I have filled several guests' requests for the recipe. A thank you goes to Chef and to the farmers who provided the very best ingredients!
It turned out to be another cherished time at "Camp Reda" with some friends lingering poolside way past 5 o'clock. A handful of guys who pitched horseshoes in an attempt to take down husband Rob, though as told by him, he still rules his pit.
Syd and James are back in CA, I have sent photos to their friends, mailed my thank yous and am contemplating my post for next week. May just be a focus on mints; chocolate mint, orange mint, spearmint… Stay tuned and do let me know if you enjoy the gazpacho in your kitchen or at Revolution.
Summer Gazpacho
Courtesy of Chef de Cuisine and Partner,
David Bernstein of Revolution Restaurant Group, LLC
4 med. cucumbers (skins off and seeded)
3 carrots
1 head celery
1 large red onion
10 Roma tomatoes
1 container of V-8 juice, 46 oz., Original
5 cloves garlic
1/2 jalapeno
1 bunch cilantro
1 bunch flat leaf parsley
4 dashes Tabasco
1oz Worcestershire
lemon and lime juice as needed for acidity
3 oz white vinegar
s and p
The secret, of ease, is to process all the vegetable ingredients through the kitchen aid food grinder.
You then add: V-8, Tabasco, Worcestershire, juice of half of a lemon and lime, vinegar and salt and pepper. Taste and adjust seasonings. Serves 8 to 12 depending on serving vessel.
Added Flare and Garnishes:
Homemade blue and yellow tortilla chips
Sautéed garlic shrimp (served cold)
Cilantro and celery leaves are great for the top
A drizzle of good olive oil
Crème fraise (Greek style yogurt or sour cream with lime juice mixed into it)
Hints: The best thing to do is taste...taste...taste as you go. Makes things so much more fun that way. And Gazpacho, you can kinda tweak to your liking.
This cold preparation of soup is best made a day in advance so that it will allow all the flavors to marry with each other.
Susan Reda's notes: I did not (though now do!) have a food grinder when I made this the first time. My knives got a work out that afternoon! I mixed all of the ingredients together and did a coarse puree as I like the texture of the vegetables. Enjoy and let me know if you have questions!
Susan Reda - Food...Celebrating Our Market's Bounty
May 11
I am just over the moon about this upcoming event and wanted to share information with chapelboro.com followers. Next Sunday, May 20, from 4 – 7 pm there will be what Bon Appetit magazine has dubbed the "Best All You Can Eat Feast in the...
Susan Reda - Food...Celebrating Our Market's Bounty
May 4
Several times this week I enjoyed a simple though perfect lunch of deep green spinach leaves and radishes from Peregrine Farm, amazingly juicy tomatoes from Sunny Slope Farms with shredded basil from my herb garden. When ingredients are this fresh,...
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