24 Sep Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm

Ingredients:

  • 6-8 oz. Lion’s Mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or other medium to high heat oil)

Directions:

  1. Cut or tear Lion’s Mane not bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, mix up corn meal, parsley, garlic, and onion.
  4. Heat a skillet with oil on medium.
  5. Roll Lion’s Mane to coat in seasoning/breading mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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18 Sep Roasted Zucchini or Summer Squash with Cheese and Herbs

From SMFM vendor Comeback Creek Farm

Ingredients:

  • 2 medium summer squash or zucchini
  • 3/4 cup shredded parmesan cheese
  • About 2 tablespoons fresh herbs
  • Olive oil to lightly coat the squash slices
  • Kosher or other flaky salt to taste
  • Fresh cracked black pepper to taste

Directions:

  1. Preheat oven to 375F.
  2. Trim ends of zucchini/squash and slice lengthwise about 1/4″ thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don’t burn.
  3. Ona. baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice to taste.
  4. Add cheese and herbs on top of each slice.
  5. Bake zucchini/Squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted. Serve warm or at room temperature.
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05 Sep Succotash

Ingredients:

  • 10 ounces fresh or frozen baby lima beans (2 cups)
  • 4 center-cut bacon slices
  • 1 cup chopped sweet onion
  • 4 ounces fresh okra, cut into 1/2 inch thick slices (1 cup)
  • 1 garlic clove, finely chopped (1 teaspoon)
  • 3 cups fresh corn kernels (4 ears)
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 5 ounces cherry tomatoes, halved (1 cup)
  • 1/4 cup thinly slices fresh basil

Directions:

  1. Place lime beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  2. While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  3. Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  4. Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
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05 Sep Farmer’s Ambrosia

From Chef Savannah Rogers of The Preston of the Park Cities

Ingredients:

  • 1 cup Yiayia’s Greek Bakery Greek yogurt
  • 2 tablespoons Winona Orchards blueberry jam
  • 1 cup mini marshmallows
  • 1 tablespoon honey
  • 2 cups fresh fruit and berries
  • 8oz. heavy whipping cream

Directions:

  1. Slightly whip cream with honey and yogurt.
  2. Fold in fruit and berries with marshmallows and jam.
  3. Serve with fresh cherries and a mint lead.

You can make this recipe in many varieties, but it will always be fresh and naturally sweet!

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05 Sep Brined Pork Carnitas

From Chef Savannah Rogers of The Preston of the Park Cities

Ingredients:

  • 4lbs. Berkshire Farms bratwurst
  • 1 dozen toetillas
  • 6oz. Texas Olive Ranch olive juice
  • 1 pinch Braga Farms micro greens – spicy mixed salad
  • 1 cup Mozzarella Company queso Oaxaca
  • Pork rump as needed
  • Onion as needed

Directions:

  1. Brine bratwurst (out of casings) in olive juice overnight, then cook in the morning until fully cooked. (Mix in pulled pork rump to the sausage)
  2. Shred cheese. Chop onions finely
  3. Assemble the tacos with all the goods and finish off with micro greens or cilantro.
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28 Aug Zucchini Lasagna

Makes 8 servings

Ingredients:

  • 2 zucchinis
  • 1 cup grated parmesan cheese

Sauce

  • 2 tablespoons olive oil
  • 1/2 large white onion
  • 2 cloves garlic
  • 1 lb. ground turkey or beef
  • 28 oz. crushed tomato
  • 2 tablespoons basil
  • 2 tablespoons parsley
  • 2 tablespoons oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf

Cheese Mixture

  • 16 oz. ricotta cheese
  • 1 egg
  • 1 tablespoon fresh parsley, minced
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Cut the ends off of the zucchini and cut in half lengthwise.
  2. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.
  3. Dab zucchini strips with a paper towel to absorb the excess moisture.
  4. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  5. Add ground meat and cook for another 4-5 minutes, or until the turkey has browned slightly.
  6. Pout in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  7. Preheat oven to 375F
  8. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  9. Using a baking dish, layer meat sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the meat sauce and topping that with parmesan cheese.
  10. Bake for 50 minutes (times and temperatures may vary depending on the oven).
  11. Let rest for at least 20 minutes.
  12. Enjoy!
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22 Aug Hatch Green Chile Potato Salad

Serves 4-6

Ingredients:

  • 2 1/2 pounds red-skinned or gold potatoes, peeled
  • 4 large eggs, hard cooked, peeled, and chopped
  • 1 small onion, finely chopped, about 1/4-1/3 cup
  • 3/4 cup chopped celery
  • 2-3 tablespoons mild green chile peppers, chopped
  • 1-2 tablespoons chopped jalapeno peppers
  • 1/2 cup mayonnaise, or as desired
  • 2 tablespoons Dijon mustard or spicy brown mustard
  • 1 tablespoon dill relish
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Chopped fresh cilantro, optional

Directions:

  1. Cut potatoes up and put them in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. Drain and let cool completely. When the potatoes are completely cooled, cut into bite-size chunks.
  2. In a large bowl, combine the potatoes, chopped eggs, celery, onion, chile peppers, and jalapeño peppers
  3. Combine the mayonnaise with mustard, relish, lime juice, and seasonings. Add the potato salad and mix until well blended. If desired, add more mayonnaise.
  4. If desired, garnish with chopped cilantro before serving. Enjoy!
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14 Aug Greens Frittata with Mozzarella and Prosciutto

Ingredients:

  • 5-6 oz. arugula, spinach, or chard, stemmed and sliced into 1/2-inch ribbons
  • 2 small garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • 8 large organic eggs
  • Pinch of red pepper flakes
  • 2 tablespoons grated parmigiano
  • 1/4 lb. fresh mozzarella, thinly sliced
  • 3 or 4 slices prosciutto, torn into strips

Directions:

  1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper, and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiana. Pour the egg mixture over the greens and stir them together.
  3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  4. Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a tough more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
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07 Aug Peach and Tomato Gazpacho with Cucumber Yogurt

Ingredients:

  • 5 large fresh peaches, peeled and sliced
  • 3 large tomatoes, cored and chopped
  • 1 medium sweet onion, peeled and chopped
  • 3 tablespoons apple cider vinegar
  • Kosher salt and freshly ground white pepper, to taste
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • Extra virgin olive oil

Directions:

  1. Combine peaches, tomato, onion, and vinegar in a blender and puree until smooth. Season with salt and pepper to taste. Cover and chill one hour.
  2. Combine cucumber, yogurt, chives, and garlic in a medium bowl. Season with salt and pepper. Cover and chill 1-24 hours.
  3. Ladle gazpacho into bowls and spoon cucumber yogurt on top. Drizzle each serving with a little olive oil. Serve immediately.
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01 Aug Fresh Tomato Tart

Ingredients:

  • Basic pastry dough
  • Mozzarella cheese, shredded
  • Fresh basil, chopped
  • Ripe tomatoes cut in 1/2 inch slices
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Preheat oven to 400. Line 10-inch tart pan with pastry dough.
  2. Spread bottom of pastry with light layer of cheese and sprinkle generously with basil. Cover with tomato slices evenly. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Repeat layers of cheese, basil, tomatoes, salt, pepper, and olive oil.
  3. Bake 30-40 minutes.
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