Applesauce

Ingredients
7 Apples, peeled, cored and sliced or chunked
1/2 CUP Apple Cider
1 TBSP Lemon.luice
1 Cinnamon stick
1/4 CUP Brown Sugar
3 TBSP Honey or Maple syrup
1 tsp Ground Ginger
1/2 tsp Nutmeg

Directions
In heavy-bottomed stockpot or casserole, place apples, cider, lemon juice and cinnamon. Cover and simmer over medium heat for 15 minutes, stirring often, until apples are tender.

Add remaining ingredients and cook for 2 minutes longer, stirring all the while.

Mash apples into a coarse puree with potato masher,

YIELD: 2 Quarts


Bill Markowitz is demonstrating this recipe at the Kamm's Corners Farmers' Market this Sunday!
Courtesy of Gary Richmond

Penne with Garlicky Butternut Squash

Ingredients

1/4 cup olive oil
4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash)
4 large garlic cloves, minced
1/4 cup water
1/4 teaspoon grated nutmeg
6 sage leaves, minced or 1/4 teaspoon powdered sage
1/4 cup minced fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked penne (can substitute gluten free-rice penne)
Grated Parmesan

Directions
Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and sauté 5 minutes, or until it begins to get golden. Sprinkle in the garlic and sauté 2 minutes. Pour in the 1/4-cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table. Yield: 4 servings.

Purple Bean Salad w/ Hummus

This recipe shared by HAPI Fresh. You can find them on Fridays 11am-2pm at Downtown Farmers Market at Public Square.

• 6 oz green or purple beans, chopped
• 3T hummus
• 1t lemon juice
• 1 sprig parsley and oregano, minced
• 3 ounces romaine lettuce, shredded
• 1 tomato, thinly sliced
• Fresh ground pepper to taste

Steam the beans for 4 minutes, set aside. In a small bowl, combine hummus, lemon juice, oregano, and parsley. Set aside. Place salad lettuce in bowl, top with tomato slices and warm steamed beans. Season with pepper and and pour hummus mixture over salad. Toss lightly to coat. Serve immediately.

Vanilla Chai Spice

This recipe shared by Diana Zimmer of Just Good Scents. You can find her on Fridays 11am-2pm at Downtown Farmers Market at Public Square.

• 2 cups whole milk
• 2 cups hot water
• 4 tsp India Spice Tea
• 4 tsp Irish Breakfast Tea
• 1/4 tsp fresh cut vanilla bean
• 3 tbsp cane sugar

Pour whole milk into saucepan. Add India Spice Tea, vanilla bean, and cane sugar to milk. Bring milk mixture to a boil. Remove from heat and cover for 5 minutes.

Meanwhile, bring water to a boil in a kettle. Add Irish Breakfast Tea to a glass teapot. Pour hot water over tea and steep for 5 minutes.

Add milk mixture to Irish Breakfast Tea. Stir and strain immediately.

Heirloom Tomato Salad with Buffalo Mozzarella

Heirloom Tomato Salad with Buffalo Mozzarella

3 lbs heirloom tomatoes, assorted shapes, sizes, and colors

1 cup cherry tomatoes, halved

½ cup extra-virgin olive oil

¼ cup packed small basil leaves

1 t kosher salt

1 lb buffalo mozzarella cheese, sliced thin

Salt and freshly cracked black pepper

Cut tomatoes into wedges or slices.  In a bowl, gently toss all tomatoes in the olive oil, basil, and salt. Arrange tomatoes on a plate and sprinkle cheese evenly on top. Season to taste.   

Corn on the Cob with Chili Lime Butter

1/4 c unsalted butter, softened

1 T finely minced shallot

1 t minced Thai or Serrano chili pepper; preferably red, include seeds

1 t finely grated lime zest

2 t freshly squeezed limejuice

½ t sea salt

4 ears corn, husked and cleaned

In a bowl, combine butter, shallot, chili, lime zest, limejuice and salt. Cover and refrigerate for at least an hour before using.

Make ahead: place butter in plastic wrap, roll into a log, and refrigerate for up to 1 week or freeze up to 3 months.

In a large pot of boiling unsalted water, cook corn until tender, about 3 minutes.  Using tongs, remove corn and, while still hot, spread with chili lime butter.  

Peach Johnny Cakes

The recipe for the corn meal pancakes was found at Los Angeles Times here. Where you have the option to use sugar, syrup or honey, I would suggest using pure maple syrup or honey to retain moisture and flavor.

Once you’ve made your pancakes, top with chopped peaches, pure maple syrup and powdered sugar. Enjoy!

Cheese Grits and Greens

Ingredients (4 to 6 servings)

• 1 lb. mixed greens, such as dandelion, mustard and collard greens, trimmed and well rinsed
• 1 Tbs. vegetable oil
• 4 cloves garlic, minced
• 1/2 cup quick-cooking grits
• 6 oz. shredded low-fat cheddar cheese
• Salt and freshly ground black pepper to taste
• Cajun seasoning to taste

Directions

1. Chop greens coarsely; with water still clinging to leaves, put in large pot. Steam over medium heat until wilted – a few minutes. Remove from heat and drain. When cool enough to handle, press greens to remove excess water.
2. Meanwhile, heat oil in large saucepan over medium heat. Cook garlic 2 to 3 minutes, or until fragrant. Add grits, and cook according to package directions. Stir in shredded cheese, salt and pepper, and continue stirring until cheese is melted throughout.
3. To serve, divide greens among 4 plates, and spoon grits mixture over top. Sprinkle with Cajun seasoning.

________________________________________________

Ingredient Cost: $2.25/serving

Nutrition Per Serving
• Calories 220
• Protein 15g
• Total Fat 7g (2g saturated)
• Carbohydrates 25g
• Cholesterol 10MG
• Sodium 310mg
• Fiber 3g
• Sugar 3g

Recipe Source 


Ingredient Substitutions/Alterations
• Can substitute any seasoning
• Can add onions
• Can serve with brown rice

Chickpea and Eggplant Pita Pockets

Ingredients (4 to 6 servings)

• 4-inch pita breads
• 2 Tbs. olive oil
• 1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes
• 1 1/4 cups chopped sweet onions, preferably Vidalia
• 1 15.5-oz. can chickpeas, drained, 1/2 cup liquid reserved
• 1 Tbs. fresh lemon juice
• 2 tsp. ground cumin
• 3 Tbs. minced fresh mint

Directions

1. Preheat oven to 350°F. Stack pitas in foil, and wrap. Bake until heated through, about 10 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add eggplant and onions, and cook, stirring often, until softened and beginning to brown, about 10 minutes.
3. Add chickpeas, lemon juice and cumin, and cook, stirring occasionally, about 5 minutes, or until heated through. If mixture seems dry, add enough chickpea liquid to moisten.
4. Stir in mint. Season to taste with salt and pepper.
5. Remove pitas from oven, and fill with eggplant mixture. Serve warm.

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Ingredient Cost: <$1.50/serving

Nutrition Per Serving
• Calories 224
• Protein 11g
• Total Fat 6.5g (1g saturated)
• Carbohydrates 58g
• Cholesterol 0
• Sodium 541mg
• Fiber 8g
• Sugar 7g

Recipe Source

Ingredient Substitutions/Alterations
• Can substitute whole wheat pitas
• Other beans can be used in place of
chickpeas: navy beans and black-eyed
peas; less costly in dry bulk

Farfalle with Tomatoes and Swiss Chard

Ingredients (4 to 6 servings)

• 2 Tbs. olive oil
• 6 large cloves garlic, minced
• 1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
• 4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
• 2 tsp. dried oregano
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 12 oz. dried farfalle (bow tie) pasta
• 1 large bunch swiss chard, tough ribs trimmed, rinsed well and coarsely chopped

Directions

1. In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.
2. Stir in tomatoes, swiss chard, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
4. Meanwhile, bring large pot of lightly salted water to a boil. Add pasta, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well.
5. Stir pasta into tomato and chard mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.

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Ingredient Cost: $1.50 to $2.25/serving

Nutrition Per Serving
• Calories 265
• Protein 8g
• Total Fat 8g (1g saturated)
• Carbohydrates 43g
• Cholesterol 0
• Sodium 608mg
• Fiber 6g

Recipe Source

Ingredient Substitutions/Alterations
• Can substitute whole wheat pasta
• Other herbs for salt to reduce the sodium
• Fresh oregano for dried
• Kale and/or collard greens in place of swiss chard
• Eggplant or roasted squash or potatoes in place of leek

Watermelon Gazpacho

A recipe perfect for summer. Courtesy of Acenda Live. 

Ingredients: 

1 watermelon

3 tomatoes

1 cucumber

1 green pepper

1 red pepper

Juice of 1 lime

½ inch minced ginger root

2 thin sliced green onions

½ cup cilantro leaves

½ minced jalapeño

Sea salt & pepper to taste

Blend ½ watermelon, dice remaining.

Dice tomatoes, cucumber & peppers.

Combine all in large bowl and stir to mix.

Serve chilled.

Zucchini Pasta

Zucchini Pasta:

2-3 Zucchini, peeled

Olive oil

Italian herbs and spices

Slice zucchini into fine julienne strips on a mandolin or run them through a spiralizer to create “noodles”. Drizzle olive oil over noodles and toss with herbs and spices and a pinch of sea salt. Set out uncovered.

Marinara:

1 cup sundried tomatoes soaked 2-6 hours, drained

2 heirloom tomatoes

Juice of ½ lemon

1-2 cloves garlic

1 small yellow onion

1 tbsp agave or soaked medjool date

1 tbsp. chopped fresh oregano

Sea salt and pepper to taste

Place all ingredients in a high power blender and blend until smooth.

Pesto Alfredo:

1 cup raw cashews soaked 4-6 hours, drained

½ cup coconut water

Juice of ½ lemon

2-3 cloves garlic

1 bunch fresh basil

1 tbsp. olive oil

Sea salt and pepper to taste

Place all ingredients in blender and blend until smooth. The sides of the blender may need to be scraped down with a spatula and more coconut water added if necessary or to adjust to desired thickness.


Posted by Kamm's Corners Farmers' Market

Organic Ginger Ale

• 1/4 cup organic ginger root
• 6 cups water
• 5 peaches (optional)
• 3/4 cup raw honey
• 1 quart seltzer water

Boil water. Place ginger root in a glass or ceramic tea pot (coffee pots will also do) and pour the boiling water over the ginger root. Cover and steep for 10 minutes. Pour and strain the ginger root infusion into another glass or ceramic tea pot. Add raw honey and stir. Let cool at room temperature.

Hint: Prepare ginger and honey infusion the day before. Place in the refrigerator with slice peaches overnight. Fill pitcher half-way with ice and top with seltzer water. Serve on a hot summer day!

This recipe shared by Just Good Scents.

Baked Stuffed Romanesco Zucchini

Baked Stuffed Romanesco Zucchini

(Adjust ingredients for desired serving quantity)

First cut approx. 12 inch Romanesco zucchini in half lengthwise, and scrape out the seeds (don’t discard).

Cover zucchini in baking dish with olive oil, salt & pepper and bake for about 10 minutes at 350°.

In the meantime, sauté garlic, onion. Chop seed scrapings from zucchini, a couple tomatoes and a bunch of fresh basil. Add to garlic & onion and cook down until the juice is gone.

Remove from heat, stir in some panko bread crumbs, grated cheddar cheese, chopped walnuts and salt & pepper.

Stuff the zucchini halves with the mixture, sprinkle with additional cheese and panko bread crumbs, and bake uncovered at 350° for 15 minutes.

This recipe shared by Por Bar Farms.

Cucumber Salad

A yummy salad for any picnic or gathering. Of course I think this salad is BEST with fresh from the garden OR MARKET ingredients.

2 large cucumbers
chopped onions (to taste)
1 1/2 t. salt
1 cup sour cream
2 T. lemon juice
1 T. sugar
dash of pepper
1 1/2 T. parsley

Toss cucumbers with salt and refrigerate for 2 hours. Toss remaining ingredients. ENJOY!


Posted by Gordon Square Farmers' Market

Freezer Slaw

This recipe is extra special when you are able to use fresh veggies from your garden or from a farmers' market. A good ‘slaw’ is a nice addition to any summer picnic. Enjoy!

Slaw
3 lb. head of cabbage
2 green peppers
2 red peppers
3 carrots

Dressing
1 cup vinegar
1 cup sugar
3 tsp. salt
1/4 cup water
1/2 cup oil
1 tsp. garlic salt
1 tsp. onion salt

Boil dressing, let cool. Add to cabbage, peppers and carrots.

Posted by Gordon Square Farmers' Market

Jalapeno Corn Bread

Serves 8

2 cups cornmeal
1/2 cup all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 cup fresh corn kernels, removed from the cob
1 cup chopped onion
2 fresh jalapenos, seeded and chopped
3/4 cup Colby cheese, grated

Preheat oven to 400 degrees

1. In a mixing bowl mix together the cornmeal, flour, soda, and salt.

2. Separately, mix together the buttermilk, eggs, oil, and corn. Pour into the cornmeal/flour mixture and stir to mix.

3. Stir in the onion and jalapeno and pour 1/2 the mixture into a 10- to 12-inch greased, cast iron skillet or 9-inch square (or equivalent proportions) glass or metal baking pan. Sprinkle with the cheese, top with remaining batter and bake for 40 minutes or until golden.

Brought to you by:



Posted by Kamm's Corners Farmers' Market

Sage Sausage Stuffed Peppers

Kissel Farms Cubanelle Peppers stuffed with Hickory Acres Sage Sausage

modified from Saveur.com

This was a big hit with the whole family and the tri-colored Cubanelle Peppers were festive and seasonal! This recipe would work with bell, pablano or chili peppers too.

SERVES 8

8 fresh peppers - Cubanelle from Kissel Farm
1⁄4 cup oil - Grape Seed Oil from the Olive Tap
1⁄2 medium onion, peeled and diced - White Onion from H-W Organic
1⁄2 lb. sausage - Sage Sausage from Hickory Acres Meats
Salt and freshly ground black pepper
1 large tomato, peeled, seeded, and chopped
1 pinch ground nutmeg
1 1⁄4 cups cooked brown rice
1⁄4 cup shredded cheese - Hickory Acres Mozzarella

1. Char peppers over under a hot broiler, turning to blacken all over. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1⁄2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

2. Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and cook until golden, about 20 minutes. Increase heat to medium-high, add sausage, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, 1/8 cup of cheese and 1 tbsp. of the oil.

3. Preheat broiler. Spoon about 1⁄4 cup filling into each pepper and place on a cookie sheet. Sprinkle with remainder of cheese, drizzle with remaining 1 tbsp. oil, and broil until golden.

Posted by Kamm's Corners Farmers' Market

Ara-zagna

Recipe by Arabelle Romeo

No stove necessary - pull out the veggie peeler or mandolin and the blender
or food processor and you're on your way to a delicious, nutritious and
raw food lasagna!

Cashew Ricotta

2 cups raw cashews, soaked 4-8 hrs

Juice of ½ lemon

1tsp. Nutmeg

1/8 -1/4c. water

Sundried Tomato Marinara

2 cups Sundried tomatoes, soaked 4-8 hrs

2 Medjool dates, soaked with tomatoes

2 medium sized heirloom tomatoes

2 cloves garlic

1/8 cup olive oil

Juice of ½ lemon

2 tbsp fresh oregano, chopped

Sea salt & pepper to taste

Pistachio Pesto

2 cups fresh basil leaves

1/2 cup raw pistachios

1/4 cup raw pine nuts

1 clove garlic

1/4 cup olive oil

Sea salt to taste

For Assembly:

3-4 Zucchinis, peeled

2-3 tbsp. Olive oil

Pinch of sea salt

Dried Italian herb mix

3 firm heirloom tomatoes

1 bunch spinach leaves

Assembly:

Slice zucchini thinly with mandoline or vegetable peeler. Toss with olive oil,
herbs and salt and let marinate. Drain cashews and combine Cashew Ricotta
ingredients in blender until smooth. Set aside. Drain sundried tomatoes and
combine marinara ingredients in blender until smooth. Set aside. Combine
pesto ingredients in blender or food processor and pulse until coarsely
blended. Slice heirloom tomatoes and layer ingredients as follows in
9X13 glass dish:

* Marinated zucchini

* Cashew ricotta

* Spinach leaves

* Heirloom tomato slices

* Pistachio pesto

* Marinara

Repeat layers until ingredients are all used ending with marinara on top.alt to taste

dried tomatoes and comb

Arabelle Romeo acendayoga.com (216)633-1575 

Posted by Kamm's Corners Farmers' Market

Garlic Scape Pesto

This week Chef Brian Pew created tasty flatbreads using home made pizza dough, garlic scapes from Bay Branch Farm, olive oil from The Olive Scene and raw milk cheddar from Ohio Farm Direct.

Garlic Scapes are the green tops of garlic which grow out of the ground while the garlic bulb grows beneath.

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), cut into ¼-inch slices
1/3 cup toasted almonds
¾ cup olive oil
¼-1/2 cup grated cheese (white cheddar, parmigiano or use none at all)
½ teaspoon salt
black pepper to taste

Put the above ingredients in a food processor and blend until smooth. Great as a pizza sauce, pasta sauce, on sandwiches, crackers and more.
Photo courtesy of the Washington Post 

Posted by Lakewood Farmers' Market

Pickles & Peppers

Cucumbers and peppers are starting to find their way to our local farmers markets. These are probably the items that I look forward to most at the market because pickling is so easy. I’ve had a cupboard filled with glass jars all winter so I’m happy to finally put them to good use! (They also work well as a vase for fresh-picked flowers).

Anywho, throw in your veggies then just fill the jar with 1T salt, 1T sugar and equal parts water and white-distilled vinegar. My favorites are Hungarian hot peppers and pickles. And, both are great in a late-morning bloody mary!

Here’s a few pickle recipes I’ve tried:

• Dill: fresh dill, peppercorns
• Garlic/Dill: fresh dill, garlic cloves, peppercorns
• Spicy Garlic: fresh dill, red pepper flakes, garlic cloves, peppercorns - these are the best!

The finished product - homemade pickles and pickled peppers (sweet and hungarian hots)

Posted by Downtown Cleveland Farmers' Market

Bessara - Fava Bean Dip

After last week's market, I whipped up some Bessara using the beautiful fava beans from Por Bar Farms. If you like hummus, you'll love this Moroccan bean dip. It's refreshing and perfect for a summer cookout!

• 2 cartons fava beans
• 1 lemon (juice & zest)
• 2 cloves garlic
• 1/3 cup olive oil

First, peel the fava beans and remove the waxy covering. Combine the ingredients in a blender and blend until smooth. Add salt and pepper to taste.

Serve cold with pita chips from Judy's Oasis or tortilla chips from Blaze Gourmet (shown here).

Posted by Downtown Cleveland Farmers' Market 

Quick & Easy Wasabi Sauce

This sauce is so simple and can really be added to anything (quesadilla's, salad, grilled cheese, tacos), but I'm going to suggest topping a burger with it!

Need Wasabi Powder? Look for this guy!

• 2 tablespoons wasabi powder from Spicehound (add more if you like it hot!)
• 1 cup plain yogurt
• Cracked black pepper to taste

Combine ingredients and drizzle over your burgers before eating. Here's how I would prepare my burgers:

• Grassfed beef burgers (Hickory Farms of Oberlin)
• Grassfed, organic cheese (Ohio Farm Direct)
• Lettuce, sliced avocado and wasabi sauce

Enjoy!

Chipotle Corn Pasta

• 4 bundles of Ohio City Pasta linguini
• Butter and/or olive oil
• Fresh garlic
• 4 corn cobs (cook and remove corn from cob)
• 1 tablespoon pureed chipotles in adobo sauce – this stuff is spicy!
• Fresh cilantro
• Goat cheese
• Salt and pepper to taste

Prepare pasta and set aside (Ohio City Pasta only takes about 1 minute to cook). Saute garlic, corn and chipotle in butter/olive oil. Toss with pasta and fresh cilantro and top with goat cheese. Enjoy!

Hint: A can of chipotles will go a long way. Puree in a mini-food processor and save in the freezer for future use. It adds great flavor to so many dishes, including soup and chili, and is always good paired with corn!

**One bundle of Ohio City Pasta equals about one serving. Feel free to tweak this recipe to feed as many folks as you need.

Posted by Downtown Cleveland Farmers' Market