BelAir Farmers Market

What did you bring home? and my latest summer addiction.

I often post messages on this blog about the wonderful things you will find at the farmers' market--a shopping list of sorts. But this week, I'd like to turn it around and ask all of you a question:

• What did YOU bring home from the farmers' market this week?

• What are you going to do with what you brought home?

I love taking note of the things I see people walking out with as they leave the market each week and I always wonder what they'll be doing with their purchases. Where are they planting those petunias? What will they do with that loaf of honey wheat bread, that package of steaks, those eggplants...So please, take a quick moment to leave a comment or send an email. I'd love to hear about what came home in your arms this week. 

Personally, I tend to get a bit addicted to certain dishes in the summer. Last summer it was tomatoes, fresh  mozzarella, basil and balsamic vinegar. I've still made it several times this summer, but it's not quite at the addiction level it was last summer!

This is the summer of cucumber yogurt dip. I can't stop making it. I have yet to find a summer main dish it doesn't compliment perfectly. And it is simple to make. Remember, I'm not one for exact recipes. With this dip I mostly mix it to my preferred taste.

Here are the basics:

Peel and remove seeds from 4-5 fresh (local) cucumbers. Thinly slice them and place in a colander. Salt the cucumbers and allow them to drain off their water. (I usually place them in the refrigerator for about two hours.)

Once the cucumbers have drained mix them with plain yogurt and a small dollop of sour cream. Add about two teaspoons of olive oil and one teaspoon of red wine vinegar. Add salt, pepper and dill to taste.

I've yet to find something it doesn't taste good with--well, maybe my peaches. But it is still so good.

Happy Eating Local.

 

strawberries' slow goodbye and a favorite pea

Strawberry season is quickly coming to a close. And I find myself racing around to be sure I've made all my strawberry favorites--shortcake, a pie, a batch of jam. They've even become a regular part of my breakfast--on top of cereal, in yogurt or just plain. I'm sure my children will mourn the passing of strawberry season, especially the youngest in my crew, who eats them by the chubby fist-full.

So today, for me, it's one more batch of jam--to be sure I have enough to make it through the winter months, with a little extra to pass around to friends.

You will still be able to find strawberries at the market this weekend, but I recommend you get there early to guarantee yourself a box before they are gone.

You'll also be able to find sugar snap peas at the market this weekend, too. Here's a great little article that talks about the snap pea--a cross between English peas and snow peas. My favorite part about the snap pea is that the whole thing is edible and can be popped into your mouth for a sweet, crisp, healthy snack.

Here are two new recipes that just might entice you to pick up a bunch of the snap peas at the market this weekend:
Sugar Snap Peas with Toasted Almonds
Sugar Snap Peas with Sesame

And remember, be sure to check out the sidebar on our blog for a complete list of what you'll find in season now at the market!

See you there!!

Changing Seasons at the Market

There's something about the changing seasons that always draws me to the farmers' market. Slowly saying goodbye to some of summer's favorites like peaches and tomatoes, but gladly welcoming something new--mums, pumpkins, apples, gourds, winter squash...
I don't know what it was about last week's market, but I couldn't stop admiring all the color that the market had to offer. When I came home to download my pictures, I had to double check the settings on my digital camera to be sure I hadn't accidentally over-tweaked the images. The colors were beautiful and vibrant--deep reds and purples, oranges, yellows and greens. It was stunning. Somehow the gray skies and light drizzle provided a perfect, subtle background for the beauty of the market.

I came home with my arms full. This time a chubby yellow mum, an elegant swan-shaped gourd and two big bags of apples. The mum sits happily on my front porch and reminds me, especially today, that cool weather is on its way. The gourd is tucked in gently beside the mum and the apples--they are long gone. We made lots of applesauce. And it is too good and too easy not try making some for yourself.

Here's what I did:

Peel, core and slice 8-12 apples. (this time, I used MacIntosh)
Place apples in a large pot and add a small amount of water.
Bring to a boil and then turn back to low and simmer until apples are soft.
Mash with a potato-masher, until they reach your desired consistency.
Add a small amount of sugar and cinnamon to taste.

Serve warm (yum.) or chill until ready to eat.

Several times this week, I've walked into my kitchen to find the refrigerator door standing wide open, and a spoon-wielding toddler ducked behind it, making light work of the bowl of applesauce. It's that good.

And with the extra apple, we did a few of these:

And if that's not enough to get you to the market this week, don't forget it's Doggy Dress-up Day, Deer Creek Beef will be firing up their grills for a tasting, and you can get the latest market shopping list, right here.

See YOU at the market!

from farm to table

Over the next few days, we'll be featuring some favorite recipes straight from the market farmers. They'll be packed full of wholesome ingredients that will all be available at the market this weekend.

Amy at Quigley Farm in Whiteford, shares her favorite way to prepare sweet corn:

At Quigley Farm, we like the following cooking method for fresh sweet corn from the farmers market:

Fill a large pot with approximately 2 inches of water and place on stove on a medium to high setting until water boils.

• Remove the husk and silk from the sweet corn.
• Carefully place the sweet corn into the boiling water with tongs.
• Put the lid back on the pot and steam for 5 minutes exactly (we recommend using a kitchen timer).
• Remove the sweet corn with tongs and place on a large serving tray.
• Allow to cool slightly and serve.

We particularly enjoy the spray-able "I Can't Believe It's Not Butter" and a little Old Bay on our corn for some extra Maryland flair!

Coming up: Baked Peach French Toast, and Grilled Ratatouille Salad.

BE SURE TO VISIT YOUR FARMERS' MARKET THIS WEEK IN SUPPORT OF
NATIONAL FARMERS' MARKET WEEK
 

the early bird gets the strawberry

By the time I get myself and my children organized on Saturday mornings and make it to the market, the strawberries are usually long gone. But this week, I'm determined to get there early. Every year, at strawberry season, I tell myself that this is the year I'm going to make jam, or freeze strawberries for a special mid-winter treat.

I've done jam before, so this year I'm determined to try freezing berries. So if you think you'd like to try it too, here are a few pointers I've found as I've searched the internet for helpful hints.

FREEZING WHOLE STRAWBERRIES:
     red, firm berries freeze best. wash them briefly under cold water and pat dry. It is best to first spread the berries out on a cookie sheet and freeze them. After they are completely frozen (about 24 hours) place them in freezer containers.

WHOLE, SLICED OR CRUSHED (in simple syrup)
    clean the strawberries in the same way as above. Slice or crush the berries, if desired. Place them in freezer containers with half an inch of headspace. And cover with any version of simple syrup below:

    Simple Syrup:
    light: 2c. sugar, 4c. water
    medium: 3. sugar, 4c. water
    heavy: 4 3/4c. sugar, 4c. water

WHOLE, SLICED OR CRUSHED (packed in dry sugar)
    Clean the strawberries using the same method and prepare them as desired (whole, sliced, crushed). Add 1cup of sugar to 6cups strawberries and toss gently with a spoon.  Spoon into freezer containers, leaving 1/2 inch of headspace and freeze.

How about you? What are you going to do with your strawberries this year? Do you have a favorite  strawberry recipe? Then please share and I'll post your ideas here and give you all the credit! Leave a comment on this post, or send me an email at belairfarmersmarket@gmail.com

See you at the Market!

Getting Your Green at the Market

This time of year the market is full of greens--leaf, arugula, butterhead, spinach, and red leaf lettuces--to name a few. No bag of grocery-store prewashed salad mix can rival the flavor of lettuces freshly-picked that morning and brought to the market table.

So pick up a bag or two of your favorite salad mix this weekend at the market, and be sure to try this easy recipe for homemade raspberry walnut salad dressing. It's one of my favorites--though I have to confess to not having specific measurements for some of the ingredients. I often tend to cook by taste rather than exactness. Try your own combinations and adjust depending on your taste--whether you like a sweeter dressing or stronger vinegar flavor for your salads. Enjoy!

RASPBERRY WALNUT SALAD DRESSING

Mix (shake) together:
2 parts olive oil
1 part raspberry vinegar (available at the market)
a splash of walnut oil
grainy mustard
honey (available at the market)

I like to make mine in a small glass canning jar so that it is easy to shake and store for later use.
And why not pick up some good cheese at the market to top it off? Add some dried cherries or craisins, nuts or seeds, and you'll have a healthy, tasty salad you can feel good about!