Quick and Easy Strawberry Jam

Ooo we are in for a winter treat-- strawberries are starting to come in! Strawberries are obviously prime ingredients for tasty desserts like strawberry shortcake and strawberry cupcakes, but you can whip up another sweet strawberry treat in just 10 minutes: strawberry jam. Making jam isn't necessarily intimidating, especially if you're just popping it in the fridge for immediate use instead of preserving it in cans. Give the fresh stuff a try!

Ingredients

1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Instructions

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Beet Salad with Goat Cheese, Apple and Honey

Beets are starting to come in now that it's December, which is a very exciting time. You may say, "I don't like beets NO WAY." You need to give beets another try. When they don't come out of a can, it's a whole different story. This recipe is from Martha Stewart, and luckily almost all the ingredients can be found at the Haile Farmers Market!

Ingredients

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Instructions

1. Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
2. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
3. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
4. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

Roasted Turnip Salad from CASU

In Kitchen Corner last week we were lucky enough to host UF's Culinary Association Student Union. This group of students formed a club because they love to eat and wanted to learn how to cook-- a skill many of us develop once we're out of the house and on our own. But these students took to the next level and prepared a lovely, creative salad using farmers market ingredients exclusively. In fact, many of our customers said it was the first time they had ever tried a turnip! Visit our vendors to recreate this salad on your own.

Marinated Turnip Salad

Dressing (makes about 1 cup)

½ a small onion finely grate
½ cup olive oil
3/4T dijon mustard
⅓ cup balsamic vinegar
2T honey
salt to taste
pepper to taste

Add all ingredients to jar and shake to combine.

Roasted and Marinated Turnips

3 medium turnips
olive oil
few sprigs of thyme
3 cloves of garlic
salt
pepper

1. Roast the turnip and garlic with olive oil at 400F until you can easily slide a knife in and out of the turnip. Slice the turnip into thin rounds
2. Marinate in the fridge in a container with thyme, roasted garlic, salt and pepper, and olive oil to lightly cover

To Assemble

Salad greens (lettuces, arugula, spring mix available)
Herbs, chopped (dill, parsley, cilantro, etc)
Radishes, thinly sliced
Goat Cheese (available at Dogwood Lane Farm and Caprihaven Dairy)
Nuts
Satsuma slices (available at Kuma's Playpen Ranch)
Dressing

1. Toss the salads greens, herbs, nuts and fruit in the dressing, just enough to coat. Line the plate with the marinated turnips and layer the greens, herbs, fruit and nuts on top. Dot the salad with pieces of goat cheese. Lightly drizzle the marinade oil onto the salad. Serve immediately.

Fall Recipes from Kristina and Jessica

We were so lucky to have Kristina and Jessica from Nutrition Therapy Associates at market for the Nutritionist is In to talk about nutrition and how we relate to food. Their Yay! Scale was also a hit.

But most importantly, these ladies brought three delicious fall recipes to share, all of which contain ingredients that can be purchased right now at the Haile Farmers Market. The soup recipe comes from Jessica's own blog Wholesomely, and she has more recipe ideas, gardening tips, and musings about healthy lifestyles.

Seminole Squash Soup

serves 2-4
From Wholesomely

Ingredients

2-3 lb Seminole Squash
1 tsp olive oil
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1 cup coconut milk (or any other milk)
1 cup vegetable broth
3 cloves fresh garlic

Instructions

1. Preheat oven to 400 F. Peel & dice butternut squash into 1 in cubes, then toss  with thyme,  garlic powder, salt, & pepper in a large bowl with olive oil. Spread out seasoned squash onto a baking sheet lined with aluminum foil and place in preheated oven until fork tender and golden brown, around 20-25 minutes.

2. Meanwhile, place milk, vegetable broth, and fresh garlic into the blender. Once your squash is done cooking, place it into the blender as well and blend till it looks velvety smooth.

Baked Sweet Potatoes with Feta, Olives, and Sundried Tomatoes

serves 2
From GormandeInTheKitchen

Ingredients

• 2 medium red skinned sweet potatoes, scrubbed clean
• 2oz sheep’s milk feta cheese , cut into small cubes
• 2 oz black oil-cured olives, pitted and chopped
• 1 oz oil packed sundried tomatoes ; thinly sliced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
• 1 Tablespoon extra virgin olive oil
• Sea salt and ground pepper to taste

Instructions

1. Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
2. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
3. While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
4. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Kale, Seminole Squash, and Chickpea Salad with Tahini Dressing

serves 2 as main, 4 as side
From FoodieCrush

Ingredients

For the Salad

• 1 bunch of kale
• 1/2 cup chopped cilantro, plus more for garnish
• 2 cups large diced butternut squash
• 1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon curry powder
• pinch of cayenne pepper
• Kosher salt
• 1/2 cup candied pecans

For the Dressing

• 2 tablespoons tahini (available at health food stores and in the international aisle)
• 1/4 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon kosher salt

Instructions

1. Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Add the chopped cilantro and toss to combine.
2. Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.
3. Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
4. Transfer the butternut squash and chickpeas to the bowl of kale. Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.

Seminole Pumpkin Pie

We all know made from scratch always tastes better, but with LOCAL made from scratch and you're entering next level territory. Sure, you can grab some canned pumpkin from the store, but wouldn't it be fun to start out with a real Seminole pumpkin??

Seminole pumpkin/squash are hard-shelled winter squashes that were found growing in Florida back when the Spanish landed. Native people saved seed from hardy wild squashes, and after generations of selective growing, we now have pumpkins that grow well in Florida's hot, humid, buggy summers. By the way, they're not called winter squash because they grow in the winter-- they still grow in the summer but preserve throughout the winter.

We're following Martha Stewart's pumpkin pie recipe here, but with a tiny change- Seminole pumpkins are more watery than pie pumpkins, so you need to strain some water out of the baked pulp before using it. Enjoy this local, seasonal treat!

Ingredients

• All-purpose flour, for surface
• Pie crust for Pumpkin Pie
• 2 cups Seminole pumpkin, baked and strained
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 can (12 ounces) evaporated milk
• Ground cloves
• Whipped cream, for serving

Instructions

1. Preheat oven to 400 degrees. Place pumpkin cut side down on a baking sheet and bake for 45 minutes to 1 hour, till pumpkin is soft. After it cools, remove skin from pumpkin, and place flesh in a large square of cheese cloth. Wrap the cheese cloth around the flesh, and squeeze over a bowl till most of the water drips out. You can do this up the three days ahead and store pumpkin in the fridge.

2. Turn down oven to 375 degrees. On a lightly floured surface, roll pie crust 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Pinch crust around the edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.

3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let it cool for 15 minutes.

4. Meanwhile, blend pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a blender till smooth.

5. Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.

Slow Cooked Kale and THANK YOU!

First off, we'd like to thank everyone who came out to the Haile Farmers Market Fall Opening Day last Saturday! We were excited to see the crowds out in full force, and we hope you were impressed and inspired by the bounty your vendors brought with them. Those of you who took home a new tote bag probably took home a Slow Cooked Kale recipe card as well, and we wanted to post that recipe online just in case you lost your paper copy. Want more winter produce recipes? Visit our Pinterest gallery!

Slow Cooked Kale

INGREDIENTS (serves 4)
1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1 pound kale, center ribs removed
1 cup vegetable or chicken broth
1 tb apple cider vinegar
2 tb honey
1/8-1/2 teaspoon dried hot red pepper flakes
Salt and pepper to taste

INSTRUCTIONS
1. Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion.
2.  Turn the flame to low and stir the mixture to combine, then cook a few minutes. Add the garlic and red pepper flakes, and a few pinches of salt and pepper, and stir, cooking for another 3 to 4 minutes.
3. Add the kale and stir to combine. Pour in broth, cover, and simmer for 20 minutes.  Then raise the heat to medium and allow the excess liquid to cook out.
4. Discard the rosemary sprig. Stir in honey and vinegar, then serve with a sprinkling of sea salt and freshly cracked pepper to taste.

Welcome Back to Fall!

There are a lot of things to look forward to in Florida during the fall season: everyone coming back from summer vacation, tailgating, and COOL WEATHER. Your farmers have been waiting for cool weather too, and have been working hard to plant what we grow best in the fall- greens! We know they're good for us and we know they're plentiful, but do we know how to cook them? Take a look at some of these greens recipes to welcome the greens bounty as it floods in. Kale chips are becoming the new go-to healthy snack, and this recipe uses Sriracha chili sauce (available at Publix) to spice it up a little. Hold on to this Greens Gumbo recipe throughout greens season-- you can use ANY greens in this recipe, including mustards, collards, chard, beet greens, radish greens, you get the picture. Also, make sure you check out our Pinterest page to browse cool season recipes.

Chili Sauce Kale Chips

Greens Gumbo