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Monday, October 5, 2009

Pumpkin Time!

Pumpkin Bread Pudding, a fall favorite

Doesn’t Pumpkin Bread Pudding sound perfect for a crisp autumn day?!!


Hands-on time: 20 minutes
Total preparation time: 70 minutes
8 servings

  • 2 eggs
  • 2 cups whole milk
  • 15 ounces canned pure pumpkin
  • 2/3 cup dark brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons vanilla
  • 10 cups 1/2-inch cubes egg or French bread (about 10 ounces)
  • 1/2 cup golden raisins
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup whipping cream

PUDDING In a large bowl, whisk eggs, then whisk in all remaining pudding ingredients except bread and raisins. Fold in bread and raisins. Transfer to lightly buttered two-quart baking dish and let stand 15 minutes. Bake at 350F for about 40 minutes or until tester inserted into center comes out clean.

Serve warm with warm caramel sauce and if you like, topped with spiced whipped cream.

CARAMEL SAUCE Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

NUTRITION ESTIMATE Per Serving (1 generous cup pudding, 2 tablespoons sauce): 396 Cal; 8g Protein; 13g Tot Fat; 7g Sat Fat; 64g Carb; 2g Fiber; 246mg Sodium; 109mg Cholesterol; Weight Watchers 9 points

Recipe from Kitchen Parade

Tuesday, September 29, 2009


We tried roasted kale for the first time last night, and it will not be our last!  Couldn’t be any easier, and it was very tasty….for kale!

Roasted Kale
Kale (any type)
Olive oil
Course Salt

Preheat oven to 450 degrees. Wash kale leaves and dry them. Remove the stems by folding them in half and ripping them out all the way to the top. Spread the leaves out on a baking sheet. Spray them lightly with olive oil or if you don’t have a sprayer toss them lightly with oil. Cook for about 4 minutes. Remove sheet and use tongs to turn the leaves over. Cook for another 3-5 minutes. Watch that edges do not burn. Remove from oven and sprinkle with coarse salt. Kale should be dry and crumbly.

Wednesday, September 9, 2009

Mexican Corn on the Cob


This was a big hit at our house- and we found the recipe here…

Friday, September 4, 2009

Monday, August 24, 2009

Baingan Bhurta/Bharta

With eggplant and tomatoes aplenty these days, this is the next recipe I look forward to trying.

Monday, August 17, 2009

One stop shopping

Between the Bodega and the market, one quick stop at the Felice complex tomorrow and you have a very tasty and very easy addition to any meal.  Details here.

Sunday, August 16, 2009

Vegetable Linguini

Check out the Mennonite Girls Can Cook site for this yummy recipe

Monday, August 3, 2009

Market Day 8/4/09

Stacked Ratatouille ready for the oven

Tomorrow promises to be a great day at the market. Everything just seems to be ripe and ready.  If you are at a loss for what to do with a certain vegetable, check out A Veggie Venture. She has an alphabetical listing of vegetables where you can find tons of great recipes.  This is the one I tried this weekend and really loved-


Hands-on time: 15 minutes for only the Ratatouille, another 15 for the Spinach
Time to table: 40 minutes for only the Ratatouille, 1 hour including the Spinach
Serves as many as you like!

Olive oil
Kosher salt
Asian eggplant (the long narrow ones)
Roma tomatoes (see KITCHEN NOTES)
Small yellow squash and/or zucchini
Oregano (see NOTES)
Fresh spinach leaves (not baby spinach, see NOTES), washed very well and tough stems removed, chopped
Salt & pepper to taste
Juice of a lemon (preserved lemon works too)
RATATOUILLE Preheat oven to 400F. Fill three bowls with a splash of olive oil and a sprinkle of salt. (See NOTES.) Slice thin rounds of eggplant in one bowl, tomato in the second, squash in the third. Splosh these around, covering all sides with oil. (If you're making the spinach too, I'd recommend cleaning it now, letting the vegetable rounds soak in the oil for just a bit. But it's also fine to keep moving.) Create rows of the rounds, eggplant, tomato, squash; eggplant, tomato, squash; arrange in an oven-safe baking dish. Sprinkle with oregano. Bake for about 20 minutes until the vegetables are cooked through. Place the vegetables under the broiler for a minute or two or five, putting a slight 'burn' on the tops.
SPINACH About 5 minutes before the Ratatouille is ready, cook the wet spinach in a hot skillet until just soft. Season with salt and pepper, sprinkle with the lemon juice. Arrange atop the Ratatouille.

Per Serving (Assumes 3 tablespoons Olive Oil for 1 pound of combined vegetables plus 8 ounces of spinach): 127Cal; 10g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 629mg Sodium; 8g Carb; 4g Fiber; 2g Sugar; 3g Protein; Weight Watchers 2 points

Tuesday, July 21, 2009

Too Good to be TRUE……


If you aren’t already a fan of Smitten Kitchen and you like to cook, you must head over there and have a look. 

Her zucchini saute’ is so so amazingly good and easy that it doesn’t seem like it could truly be that easy or good, but it is!  Even my teens are eating their zucchini these days. 

Monday, July 6, 2009

July 7 at the Market

Market festival day_au

Misty Meadows Farm-

Beets and beet greens

Green Beans

Candy Onions


Grape Tomatoes


New Potatoes

Napa Cabbage

Corn on the cob

Finger Pickin’ Farm

Purple carrots

Cippolini onions


White cucumbers

New Link!

Be sure to check out Allison’s wonderful Blog FIELD WONDERFUL   Allison is a member of Finger Pickin’ Farm’s CSA and posts what she gets each week which is fun to see, and she has a gorgeous blog on all the other days too.

Grilled Skillet Peach Pie

peach pie From Better Homes and Garden
  • 3-1/2  lbs. peaches, peeled, halved and pitted
  • 1  Tbsp. canola oil
  • 1/2  cup sugar
  • 1/4  cup snipped fresh basil
  • 3  Tbsp. cornstarch
  • 1  Tbsp. lemon juice
  • 1  15-ounce pkg. rolled refrigerated unbaked piecrust (2 crusts)
  •   Nonstick cooking spray
  • 1 egg, lightly beaten
  • 1  tablespoon water
  • 1  Tbsp. sugar

1. For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat.

2. Cut peach halves into wedges. In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice.

3. On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan. Place the peach mixture into the pie crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.

4. Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool the pie on a wire rack 30 to 40 minutes before slicing.

5. Makes: 12 servings

Nutrition Facts Calories 263, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 24, Sodium (mg) 151, Carbohydrate (g) 39, Total Sugar (g) 20, Fiber (g) 2, Protein (g) 2, Vitamin C (DV%) 14, Calcium (DV%) 1, Iron (DV%) 2,  Percent Daily Values are based on a 2,000 calorie diet

Monday, June 29, 2009

Roasted Cippolini Onions


Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can't find them in the supermarket or an Italian market, substitute pearl onions. Briefly blanching the onions makes them easy to peel. The cooking liquid takes on a beautiful yellow hue from the peel; save it to add to rice or soup.


10 servings (serving size: about 1/3 cup)


  • 2  quarts water
  • 4  pounds  Cipollini onions
  • 4  rosemary sprigs
  • 1  cup  dry red wine
  • 1/2  cup  low-sodium soy sauce
  • 1/3  cup  balsamic vinegar
  • 2  tablespoons  olive oil
  • 2  tablespoons  honey
  • Rosemary sprigs (optional)


Preheat oven to 475°.

Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

Nutritional Information

187 (15% from fat) Fat:
3.1g (sat 0.4g,mono 2g,poly 0.2g) Protein: 3.3g Carbohydrate:
32.5g Fiber: 1.2g Cholesterol: 0.0mg Iron: 1mg Sodium: 522mg
Calcium: 54mg

Cooking Light, NOVEMBER 2002



Sunshine Farms-  Green beans, okra, tomatoes, squash, zucchini, cucumbers, cut flowers and peaches!

Finger Pickin’ Farms-  Cippolini onions, purple carrots, kale, squash, cucumbers, blueberries

Misty Meadows Farm- Blueberries, tomatoes, grape tomatoes, green beans, candy onions, broccoli, yellow squash, zucchini, cabbage, lettuce, cucumbers, eggs, herbs, meat


Tuesday, June 23, 2009

What to expect on June 23 at the market


blueberries  Finger Pickin’ Farms-  Onions, carrots, kale, lettuce, garlic

Sunshine Farms- tomatoes, yellow squash, zuchinni, patty pan, cousa, radishes, cucumbers, zinnias, sunflowers, other cut flowers

Misty Meadows- Tomatoes, grape tomatoes, green beans, kale, onions, broccoli, cauliflower, and blueberries

Mt. Eden Greenhouse-  SPECIAL-  Large pot geraniums $3 each or 2 for $5

Don’t forget to stop by the Bodega while you are at the market!

Saturday, June 20, 2009


2009 A Veggie Venture Fire-Charred Tomatoes 500

These. Are. So. Good.
A Veggie Venture has long been one of my favorite blogs and I've really never made one recipe of hers that wasn't great.
This just sounded so simple, and it was. While you’re there, check out her many many wonderful recipes.  She has an alphabetical index of veggies, so you can always find a recipe for what is in season.

Monday, June 15, 2009

Tuesday Market 6/16/09


Here’s what to look forward to at today’s market:

Finger Pickin’ Farms-  Onions, carrots, lettuce, kale, baby squash

Misty Meadows Farm-  Siberian and Red Russian Kale, candy onions, spring onions, tomatoes, broccoli, baby squash, snow peas

Sunshine Farms-  Sunflowers, zinnias, yellow squash, zucchini, patty pan squash, Middle Eastern (cousa) squash, spring mix, lettuce, cucumbers, pickling cucumbers, onions, swiss chard, collards

Sunday, June 14, 2009

Are you a locavore?



Locavore n   A person who attempts to eat only foods grown locally.

The following list was posted on Life Begins at 30, and there is a wealth of great posts to be enjoyed over there.

10 Reasons to Eat Local Food

Eating local means more for the local economy.  According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy.  When businesses are not owned locally, money leaves the community at every transaction.  (reference)

Locally grown produce is fresher.  While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase.  This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better.  Ever tried a tomato that was picked within 24 hours?  'Nuff said.

Locally grown fruits and vegetables have longer to ripen.  Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping.  This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic.  In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic. (reference)

Buying local food keeps us in touch with the seasons.  By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story.  Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal. 

Eating local protects us from bio-terrorism.  Food with less distance to travel from farm to plate has less susceptibility to harmful contamination. (reference)

Local food translates to more variety.  When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket.  Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes.  Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development.  When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

Monday, May 25, 2009

Swiss Chard

Swiss Chard from Sunshine Farms 5/09

Alice Waters Swiss Chard Gratin

4 servings

1 1/2 bunches of chard
1-cup fresh breadcrumbs
2 teaspoons melted butter
2 tablespoons butter
1 onion, diced (or 4 spring onions)
2 teaspoons flour
1/2-cup milk
A few strokes of freshly grated nutmeg

1. Wash and stem the chard. Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cooked the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.

2. Toss together the breadcrumbs and the melted butter. Toast on a baking sheet in a 350-degree oven, stirring now and then, until lightly brown, about 10 minutes.

3. Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan and add the diced onion. Cook over medium heat until translucent, about 5 minutes. Stir in the chard and season with salt. Cook for 3 minutes. Sprinkle with the flour and stir well. Then add the milk and nutmeg and cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.

4. Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with the remaining butter, cut into bits. Sprinkle the breadcrumbs evenly over the top. Bake in a 350-degree oven until the gratin is golden and bubbling, 20 to 30 minutes.

Sunday, May 24, 2009


I've had several folks tell me lately that this is their favorite way to fix asparagus. I'm hoping to get some asparagus at the market on Tuesday to give this a try.

Simple Roasted Asparagus
1 to 2 lbs fresh asparagus
1-3 T olive oil or melted butter
Sea Salt and Pepper to taste

Preheat oven to 450 degrees. Wash asparagus and snap the ends off by holding at the bottom and at the middle and snapping.
Place asparagus on a flat sheet with a lip in one layer. Drizzle olive oil or melted butter across the asparagus. Sprinkle with salt and pepper and toss to coat.
Place in oven and roast for approximiately 15 minutes, turning after 7.

Friday, May 22, 2009

Lettuce Bread and Grape Salsa

One of our Market Managers, Carrie Hunter, shares these two recipes.

Lettuce Bread

1 3/4 C sugar
3/4 C oil
4 eggs
1 1/2 T Lemon Juice
3 C flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 t cinnamon
1/2 t ground cardamom
2 C shredded spring lettuce (avoid the bitter ones)
3/4 C chopped nuts

Preheat oven to 350 degrees. Grease two 8 X 4 or 4 individual size loaf pans. Mix sugar and oil, add lemon juice. Stir dry ingredients; mix into sugar mixture. Stir in lettuce and nuts, spoon into loaf pans. Bake for 40 minutes if using loaf pans, 30 if using the smaller pans. Test for doneness with a toothpick. Cool 10 minutes in the pan then remove and cool completely. Freezes well. Serve with lemon curd or creme cheese.

Grape Salsa

2 C seedless green grapes
3 scallions finely chopped including several inches of green
2 T chopped green chilis
1/2 jalopeno finely minced, or to taste
2 T rice wine vinegar
1 T lime juice
2 t finely chopped fresh mint
Pinch salt

Pulse grapes in food processor until coarsely chopped. Mix all ingredients. Serve with tortilla chips or with warm brie quesidillas.

Monday, May 18, 2009


Looking for some ideas for radishes? How about this easy dip?

Tuesday May 19

Live music this week by Paul Whitely and Kate Sanders- Down To Earth

Misty Meadow Farms

The folks at Misty Meadows have posted what they will be bringing to market on Tuesday May 19 here.

Check out their new website while you're there.

Friday, May 15, 2009


ah-ROO-guh-lah] Arugula is a bitterish, aromatic salad green with a peppery mustard flavor. - Source Epicurious Dictionary
1/2 cup best-quality extra virgin olive oil
1 small clove garlic, coarsely chopped
1/4 cup pine nuts\
1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive
1/4 tsp. saltFreshly ground black pepper to taste
1/4 cup freshly grated Pecorino Romano or Parmesan cheese
1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.
Makes enough sauce for one pound of pasta.
For more great arugula recipes, check out Seasonal Chef

Welcome Back to the Market!!

Opening day at the Phoenix Hill Farmers Market, May 12, 2009, could not have been a more beautiful day!
We welcomed old friends and new