Cantaloupe salad with basil and mozzarella

from thekitchn.com, serves 4-6

Ingredients

• 1 medium cantaloupe, cut into 1 inch cubes
• 10-20 leaves of basil, chopped
• 10 green olives, sliced
• 1/4 red onion, thinly sliced
• 1 cup fresh mozzarella balls, sliced into quarters
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoons lime juice, from 1 lime
• Salt and pepper to taste

Instructions

In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

Tomato Cobbler with Cornmeal Cheddar Biscuits

from kitchn.com, serves 6-8

Ingredients

4 pints cherry tomatoes (3 1/2 to 4 pounds)
1/2 tablespoon olive oil
2 red onions, peeled and thinly sliced
1 1/2 teaspoons salt, divided
4 cloves garlic, minced
1/4 cup red wine (or 2 tablespoon balsamic vinegar)
1/4 cup all-purpose flour

For the biscuits

1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup + 1/2 cup grated cheddar cheese, divided
3/4 to 1 cup buttermilk, plus extra to brush

Instructions

1. Heat the oven to 375°F. 
2. Warm olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. Add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes.
3. Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt.
4. To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.
5. Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk. Use a spatula to gently stir the buttermilk into the flour until all the buttermilk has been incorporated and no more dry flour remains.
6. Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven. Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar. Remove from the oven and let the cobbler rest for at least 15 minutes before eating.

The BEST Summer Pasta Recipe

Tomatoes are basically the heralds of summer. Fresh farmers market tomatoes are SO special because you cannot find tomatoes like them at any other time of the year. Most tomatoes in the grocery store were bread for shipping, not flavor. On top of that, they were most likely picked green so they could be stacked without bruising, and then gassed to turn red. The result is almost every tomato you've ever eaten is perfectly red, round, and tastes like nothing. 

This is not the case at the Haile Farmers Market! Buy up all the tomatoes you can and enjoy them in as many fresh tomato recipes as you can find. Here is my all time favorite. Make sure and pick up some fettuccine or spaghetti from The Vine, their fresh pasta is out of this world. 

from Bon Appetit, serves 4

Ingredients

• 4 Tbsp. extra-virgin olive oil, divided
• 8 oz. Sun Gold or cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 6 oz. capellini, spaghetti, or fettuccine
• 3/4 cup finely grated Pecorino or Parmesan
• 8 medium fresh basil leaves, torn into pieces 

Instructions

1. Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
2. Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
3. Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, and season with salt.

Fire Up the Grill for Memorial Day!

Do you have big plans for Memorial Day? It IS the official start of summer, you know, so you may as well plan on dragging out the grill for a summer cookout. Here are some of our favorite summer grilling recipes using produce that's in season right now!

Sesame Grilled Eggplant

Ingredients

• 1/2 cup olive oil
• 5 large green onions; 4 coarsely chopped, 1 thinly sliced for garnish
• 2 tablespoons soy sauce
• 2 teaspoons Asian sesame oil
• 2 teaspoons sesame seeds
• 2 eggplants (about 2 1/2 pounds), cut crosswise into 1/2-inch-thick slices

Instructions

1. Puree olive oil, chopped green onions, soy sauce, and sesame oil in blender. Transfer mixture to small bowl. Stir in sesame seeds; season mixture with pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
. Prepare barbecue (medium-high heat). Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Cook until tender and charred in spots, about 4 minutes per side. Transfer to platter. Garnish with thinly sliced green onions; serve warm or at room temperature. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Grilled Citrus Chicken

Ingredients

• 1 four pound chicken, cut into 8 pieces
• 3 tb vegetable oil
• 2 lemons, cut in half
• 1 orange, cut in half
• salt and pepper

Instructions

1. Prepare grill for medium heat. Rub one 3 1/2–4-lb. chicken, cut into 8 pieces, with 2 tablespoons vegetable oil; season with kosher salt and freshly ground black pepper.
2. Grill chicken, skin side down, turning occasionally and squeezing the juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
3. Meanwhile, brush another 2 lemon halves and 2 orange halves with 1 tablespoon vegetable oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

Grilled Zucchini and Tomato Salad

Ingredients

• 1 large zucchini
• Extra virgin olive oil
• 1 pint small tomatoes
• Handful fresh herbs — chives, sage, basil, summery savory, oregano
• 1 tablespoon extra virgin finishing-quality olive oil, or more to taste
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon Parmesan cheese

Instructions

1. Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
2. Cut up the zucchini into bite-sized pieces. Cut the tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Blueberry Galette

Ingredients

Pastry

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon table salt
• 1 1/2 teaspoons granulated sugar
• Zest of half a lemon
• 8 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup ricotta, yogurt or sour cream
• 3 to 4 tablespoons cold water

Filling

• 2 cups blueberries 
• 3 to 4 tablespoons granulated sugar
• 2 tablespoons cornstarch
• Juice of half a lemon
• Pinch of salt

Glaze

• 1 egg yolk beaten with 1 teaspoon water
• 1 heaped teaspoon turbinado or coarse sugar for sprinkling

Instructions

Make dough: 
1. Whisk the flour, salt, sugar and zest together in the bottom of a large bowl.
2. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture.
3. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.

Assemble galette: 
1. Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across.
2. If you’d like to form yours into a star, as shown, use the red dashed outline of this template [PDF]. It will print smaller on an 8.5×11-inch piece of paper than you need, but you can use it as a rough guide to cut as large of a pentagon shape as your dough will allow.
3. Transfer round or pentagon-shaped dough to a parchment-lined baking sheet. Fold dough gently, without creasing, in quarters then unfold it onto the baking pan. [If you’re making a star, cut a 1-inch notch in the center of each side, angling it toward the center, as shown in the blue dashed lines of the template.]
4. Stir together all of the filling ingredients and spread them in the center of the dough, leaving a 2-inch border. If you’re making a round galette, fold the border over the filling, pleating the edge to make it fit. [If you’re making a star shape, fold each of the 5 corners into the center, along the green dotted lines of the template. Pinch the outer corners closed, to seal in the filling and the shape.]
5. Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.

Bake galette: For 30 minutes, or golden all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature, preferably with vanilla ice cream.

Summer Squash Soup with Parsley-Mint Pistou

from Smitten Kitchen, serves 8

Ingredients

For squash soup

• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
• 1 medium onion, halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon salt
• 2 lb yellow summer squash, halved and thinly sliced
• 2 carrots, thinly sliced
• 1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
• 4 cups chicken stock or reduced-sodium chicken broth

For pistou

• 3/4 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh flat-leaf parsley sprigs
• 1 large scallion, chopped (1/2 cup)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons water
• 1/4 teaspoon salt

Instructions

1. Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes.
2. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
3. Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
4. Make pistou while vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated. Swirl 1 tablespoon pistou into each bowl of soup.

Pasta and Fried Zucchini Salad

Summer squash has appeared at market!

Here's a fun recipe to celebrate the new season!

from Smitten Kitchen, serves 4

Ingredients

Salt and black pepper
2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
3 medium zucchini, cut into 1/4-inch-thick slices
Salt
1 1/2 tablespoons red wine vinegar
3/4 cup frozen edamame or peas, fresh or frozen
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
Freshly ground black pepper
9 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers 
7 ounces buffalo mozzarella, torn into chunks

1. Bring a large pot of salted water to a boil.
2. While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [Update to add: If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
3. In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
4. Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
5. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Snap Peas with Lemon and Mint

Oh snap peas! They're so wonderful no matter how you eat them. They're a wonderful snack, but because they cook so quickly they can be turned into a side dish in a jiffy. The growing season for peas is very short because they can't handle frost or heat, so snatch these treats up while you can. 

from TheKitchn.com, serves 4

Ingredients

1 pound snap peas, trimmed
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste

Instructions

1. Fill a large bowl with water and ice. Set aside.
2. Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
3. Using a slotted spoon, transfer snap peas to ice water.
4. Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.

Strawberry Drinks for Spring

The highs are coming closer and closer to the 90s, and I bet you're craving something sweet and cold right about now. We were inspired by these strawberry cocktail recipes, and went on the hunt for more strawberry drinks that the whole family can enjoy. Get creative with those berries-- Crawford Farms strawberries are only here for a few months out of the year!

Tarragon Strawberry Smash

from Brooklyn Supper, makes 2 cocktails

Ingredients

For the Tarragon Simple Syrup

1/2 cup granulated sugar
1/2 cup water
2 tablespoons tarragon leaves

For the cocktail

10 large strawberries plus 4 for a garnish, sliced
1 lime cut into wedges
juice of 1 lime
1/2 cup vodka
3 tablespoons tarragon leaves, chopped
2 tablespoons tarragon simple syrup

Instructions

1. In a large jar or cocktail shaker, combine the strawberries and all but 2 of the lime wedges. Use a muddler or the end of a wooden spoon to smash the berries and limes into a chunky mixture. Pull out the smashed limes, and then add a couple handfuls of ice, the lime juice, vodka, and tarragon simple syrup. Shake.
2. Pour into ice-filled highballs. Garnish with strawberry slices, a lime wedge, and a sprig of tarragon.

Strawberry Kale Smoothie

from Tablespoon.com, makes 2 smoothies

Ingredients

1 cup chopped fresh kale, stems removed
1 cup strawberries
1 frozen ripe banana
1 cup plain yogurt
1 cup crushed ice

Instructions

1.Place all ingredients in a blender or food processor.
2. Blend. Add more ice if too thin; add a bit of milk or water if too thick.
3. Pour into two glasses and serve.

Strawberry Lemonade

from Food Network, makes 6 drinks

Ingredients

Zest of 1 lemon, in wide strips
2 cups sugar
2 cups chopped hulled strawberries
2 cups fresh lemon juice (from about 10 large lemons)
1/4 teaspoon salt

Instructions

1. Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
2. Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
3. Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

Dijon Braised Brussels Sprouts

We have a special treat at market these days-- Brussels sprouts stalks! First, who knew they grew that way??? Crazy. Second, I bet you hate Brussels sprouts. Maybe it's because when you were little the only way you tried them they were bland and mushy. Well here's a recipe that you might make you reconsider.

Ingredients

From Smitten Kitchen, serves 4 as a side

1 pound Brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Instructions

1. Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]
2. Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
3. Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Anna's African Greens

Are you sick of eating greens yet? It's true, they've been in season since November, and sometimes the same old sauteed kale or boiled collards can make you feel like you're in a rut. NEVER FEAR: Stefanie from Hogtown HomeGrown came and visited us at market for Kitchen Corner and she brought three greens recipes. The recipes for Tender Greens with Lemon and Ginger and Kale Salad for Spring can be found in her monthly newsletter, but here's the recipe for Anna's African Greens right here!

Ingredients

2 Tablespoons Olive Oil
1 small onion, chopped
2-3 cloves garlic, minced
1 Tablespoon fresh ginger, minced or grated
1 large (28oz) can organic tomatoes whole (crush with your hands) or crushed
1 1/2 lbs of your favorite greens, large stems removed and coarsely chopped
1 teaspoon red pepper flakes (more to taste)
salt (if desired)

Instructions

1. Sauté onion in olive oil over medium heat until translucent—about 3-5 minutes. Add garlic and ginger and sauté about 2 minutes.
2. Stir in contents of tomato can, including all the juice! Add greens and, if you like a spicy dish, add the red pepper flakes.
3. Stirring occasionally, simmer mixture until the greens are wilted and tender and most of the liquid has evaporated. Taste and add salt, if desired.

Three salad dressings!

There is a chance you have your tried and true salad dressing you use ALL the time. You're probably really good at making it, and you've used it all winter on your farmers market salad greens. Well listen up, I've got three new dressings for you to try, and I'm throwing in a whole salad recipe while I'm at it. Your greens will appreciate it.

Green Salad with Citrus Dressing

from Martha Stewart

Ingredients

1 pink grapefruit, peel and pith removed
1 navel orange, peel and pith removed
2 heads of lettuce, leaves torn
1/2 small red onion, thinly sliced
1/4 cup low-fat plain Greek yogurt
1/4 cup extra-virgin olive oil
2 tb white wine vinegar
3 tb fresh dill, chopped
Salt and pepper

Instructions

Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.

Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, dill, vinegar and oil. Drizzle over salad and season with salt and pepper.

Homemade Goddess Dressing

from About Food, makes 2/3 cup

Ingredients

1/2 cup tahini
1/2 cup apple cider vinegar
1/4 cup soy sauce (or tamari)
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup oil

Instructions

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Classic Balsamic Vinaigrette

from Epicurious, makes 3/4 cup

Ingredients

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
1/2 cup olive oil
2 teaspoons fresh lemon juice
Salt and freshly ground pepper

Instructions

In a small bowl, combine the vinegar, honey, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Carrot Cake Power Bites

Carrots are undoubtedly one of the more popular veggies every Saturday, and if you're new to the farmers market scene you might be surprised at all the colors you see. Carrots, just like every other kind of vegetable, come in many varieties. They do taste slightly different if you're sampling them raw, but you can't really tell the difference once you roast them, grate them on a salad, or make them into power bites!

from The Kitchn

Ingredients
Makes 24 bites

4 medium carrots (1/2 pound), peeled and sliced into 1/2-inch pieces
1/2 cup coarsely chopped Medjool dates, firmly packed
1/2 cup unsalted creamy almond butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups almond, firmly packed, divided (look in the gluten-free baking section)

Instructions

1. Boil carrots in a saucepan until they are fork-tender but not falling apart, about 10 minutes. Drain in a colander and set aside to cool to room temperature.
2. In the bowl of a food processor, combine the cooled carrots with the dates, almond butter, cinnamon, nutmeg, and salt. Process in one-second pulses until chopped dates are fully processed and incorporated into the dough, scraping down the sides of the bowl as needed.
3. Transfer the mixture from the food processor into a medium mixing bowl. Add 3/4 cup of the almond meal to the bowl and mix with a sturdy spoon or spatula, until just combined. Chill for at least two hours, or overnight, in the fridge.
4. Line a baking sheet or large tray with wax paper. Place the remaining 3/4 cup of almond flour into a small bowl. Use a sturdy metal spoon (the flatware kind, not a measuring spoon) to scoop up a heaping tablespoon of chilled dough. With another spoon, scrape the dough sideways off of the first spoon; the dough will stick to the second spoon. Continue passing the dough back and forth between the spoons a few times until it is roughly ball-shaped.
5. Scrape the shaped dough off of the spoon and drop it into the almond flour. Sprinkle more almond flour on the sides and top of the dough to coat completely, then pick it up and use your hands to gently roll it into a ball. Do this quickly, without too much pressure, to avoid pressing the almond flour into the dough too much. Store the bites in the fridge, packed in single layers with sheets of wax paper in between.

Kohlrabi Fritters with Avocado Cream

Kohlrabi has appeared at market and it's going fast!

You might be unfamiliar with this strange vegetable, but it's in the cabbage family and grows really well this time of year. You can eat the leaves cooked up with other greens like kale or collards, but most people buy it for the bulb on the bottom. It tastes like a tender, sweet broccoli stalk, and you can eat it raw or cooked. Here's a fun recipe from A Couple Cooks that might make you forget it's a vegetable altogether, if you're into that.

Ingredients

• 2 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Green onions (for garnish)

Instructions

1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
4. Serve fritters with avocado cream and sliced green onions.

Lunchtime Bowls

Ok everyone, this recipe DOES require some extra credit, but I thought I'd give you some cooking ideas that use ingredients from all over market, and will leave you some quick lunch leftovers that will last through the week. I present the grain bowl.

The beauty of the grain bowl is that all the ingredients can be substituted for what's in season at market. But there are some basics that you should include to make it tasty every time you make one. Pro tip: take some time over the weekend to cook all of these ingredients in large quantities all at once. It does take some effort but the easy lunch throughout the week is worth it.

The Base

You can use the normal white or brown rice you're used to, or you can get crazy and make a mix of quinoa, black rice, bulgar wheat, spelt, or any of those other crazy grains you've seen at the bulk section. I used a mix of black rice and quinoa and my grains turned a beautiful purple color.

The Greens

This is a great time of year for greens shopping. Try heartier greens like pac choi, cabbage, kale, or collards: cut them up, moisten them with apple cider vinegar and give them a squeeze. By the time you're done assembling your bowl they'll be tenderized.

The Roast

Tons of roots are also all over market right now, and you can roast them all the same way. Turn your oven on to 400. Cut your roots into bitesize chunks, toss them in olive oil, spread them out on a baking sheet and roast till tender. You can do this with radishes, rutabagas, Seminole pumpkins, sweet potatoes, turnips, carrots, beets WHATEVER.

The Upgrades

Two upgrades make your bowl better: cheese and herbs. Try goat cheese from Kuma's Playpen or Dogwood Lane, or cow cheese from Cypress Point. Look around at our other farmers for parsley, cilantro, dill and other fresh herbs.

The Sauce

Even though your bowl is already made up of a ton of flavors, a bold sauce can really tie them all together. Try a tumeric tahini dressing, miso tahini dressing, or a good old fashioned mojo sauce.

Creamy Whipped Rutabaga

Rutabagas are here!

Lots of Southerners grew up eating these boiled rutabagas, but there are lots of other recipes out there that take the giant roots to the next level. Try this one from kitchn.com

Creamy, Smoky Whipped Rutabaga

makes 8 servings

Ingredients

Serves 8

• 3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
• 2 tablespoons unsalted butter
• 4 garlic cloves, peeled and roughly chopped
• 1 1/2 teaspoons kosher salt
• 1 cup whole milk
• 4 ounces cream cheese, cut into small chunks
• 2 tablespoons smoked olive oil
• 2 teaspoons smoked paprika
• Freshly ground black pepper

Instructions

1. Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef's knife. (See an example of this method here, demonstrated with celery root.) Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.
2. Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.
3. At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.
4. Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Bacon and Turnip Risotto

Turnips tend to get a bad rap-- they're a humble vegetable with the reputation of being what you eat when there aren't any other choices. Well this week we CHOOSE to use turnips is this risotto recipe. Never made risotto? Don't let it intimidate you. First, find Arborio rice (it's at Publix), then pick up some stock. Risotto does require attention and stirring but the creamy result is totally worth it. Once you get a handle on it, feel free to get creative and switch out some ingredients: risotto tastes amazing with beets, Swiss chard, kale, mushrooms, or sausage in the winter; or tomatoes, peppers, eggplant, basil, or squash in the summer!

Ingredients

• 3 bacon slices
  
• 1 small onion
  
• 2 medium turnips (preferably with greens; about 1/2 pound total)
• 3 1/2 cups chicken broth
• 3/4 cup Arborio rice
  
• Garnish: freshly grated Parmesan
  

Instructions

1. In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan.
2. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems).
3. In a saucepan bring broth to a simmer and keep at a bare simmer.
4. Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute.
5. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
6. Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.

Kale and Sausage Soup

Is it cold enough for you??? We're experiencing the coldest weather of the winter as of yet, so let's make some food that will warm up the kitchen and our stomachs. This recipe is from kitchn.com

Ingredients (serves 2-4)

2 teaspoons olive oil
4 links linguica, chorizo, or other spicy sausage, split along the length and sliced 1/2-inch thick
1 onion, diced
3 small or 2 medium red-skinned potatoes, skin left on and diced
3 cloves garlic, minced
1 bunch (about 1 lb) kale, preferably cavolo nero, halved and chopped into thin ribbons
4 cups chicken broth
1 Tablespoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 rind Parmesan or Pecorino cheese (optional, but so good!)
1 can white beans, like navy, cannellini, or Great Northern, drained and rinsed
Salt and pepper to taste

Instructions

1. Set a dutch oven or large soup pot over medium-high heat and add the oil. When the oil is hot, add the sausage and sauté it till it's browned. Remove the sausage and drain on a paper towel.
2. Reduce heat to medium and add the onion. Sauté until the onion is translucent and then add the potatoes. Sauté until the edges of the potatoes are starting to turn transparent, about five minutes. Add the garlic and sauté for about 30 seconds.
3. Add 1/4 cup of chicken broth and the kale to the pot. Stir to coat everything with chicken broth and then cover the pot with a lid. Stir the kale every three minutes until it is barely tender, adding more broth as needed if the pot becomes dry, about 12 minutes total.
4. Add the rest of the broth, thyme, oregano, bay leaf, cheese rind, and 2 teaspoons of salt. If the veggies aren't quite covered, add extra broth or water. Bring the soup to a boil over high heat, then reduce heat to medium and simmer until the kale is completely tender and the potatoes are cooked through. Add the sausage and white beans. Remove bay leaf and cheese rind. Taste for seasonings and salt.
5. Serve this soup in individual bowls with a sprinkling of Parmesan cheese on top and a crusty slice of bread to sop up the broth at the bottom of the bowl.

2015 Food Lovers Cleanse

It's that time of the year. You know what I mean. Personally, I've been baking and sampling pies, taking too many helpings at beautiful holiday feasts, and getting drinks almost every night this past week with friends coming home to visit. So it's time. It's time to start cooking at home again, eating more vegetables, and laying off the coffee and alcohol. And since we have access to fresh, local vegetables and meat through the Haile Farmers Market, I go ahead and add "eat seasonally" to my list of resolutions.  Last year I noticed the Bon Appetit Food Lovers Cleanse, and though I wasn't able to follow it to completion, I was given a lot a lot of simple, dynamic ideas for cooking with whole, fresh foods. A LOT of them. I picked out a three recipes using seasonal ingredients, used together for a dinner for four. Feel free to peruse the entire month-long diet for more inspiration.

Food Lovers Cleanse Dinner for Four

Hanger Steak with Orange-Oregano Chimichurri

Ingredients

1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 teaspoon dried oregano
1 teaspoon finely grated orange zest
Kosher salt, freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon fresh orange juice
2 teaspoon vinegar (red wine, cider, or white wine)
1/4 cup extra-virgin olive oil, plus 2 tsp. olive oil, divided

Instructions

1. Remove steaks from the refrigerator 30 minutes before cooking.
2. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
3. Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain

Warm Escarole Salad with Anchovies and Mustard Vinaigrette

Ingredients

1/4 cup Whole Grain Mustard Dressing
1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
1 small garlic clove, grated
1 head escarole, torn into bite-size pieces (about 6 cups)
Kosher salt, freshly ground black pepper
Fresh lemon juice (for serving)

Instructions

1. Bring 2" water to a simmer in a medium saucepan over medium-low heat. Place a large metal bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add Whole Grain Mustard Dressing, chopped anchovy, and garlic to bowl and whisk until warm to the touch.
2. Add escarole and toss until leaves are warm and beginning to soften, about 2 minutes.
3. Remove bowl from heat; season salad with salt, pepper, and lemon juice to taste. Serve salad topped with whole anchovies, if using.

Roasted Sweet Potatoes with Garlic and Chili

Ingredients

1 1/2 pound garnet yams or other sweet potatoes, unpeeled, cut into ½" wedges
2 tablespoons olive oil
Kosher salt
1 teaspoon hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
1 garlic clove, grated

Instructions

1. Preheat oven to 425°.
2. Toss yams with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes.
3. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.

Cumin-Roasted Carrots with Wild Rice and Chickpeas

Some of the early birds might have noticed some midwinter treats on our vendor tables... carrots have arrived! Grocery store carrots may as well be another vegetable entirely-- they barely resemble the crisp, sweet roots our farmers bring. Whether you like plain orange or rainbow ones, fresh carrots will make this recipe even better. Remember to look out for onions, lemons, and feta at market this week to include on your local ingredients list! This recipe is from The Kitchn.

Ingredients

1 tablespoon cumin seeds
5 cups sliced carrots, 1/4-inch thick
1/2 medium white onion, minced
2 cups chickpeas, drained and rinsed if using canned
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoons lemon juice
2 cups cooked wild rice or wild rice blend
1/4 cup pepitas
1 ounce feta cheese 

Instructions

1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
​3. Remove carrots from oven and toss with wild rice, pepitas, and feta cheese. Serve warm.

Farmers Market Roasted Chicken

Whether you're having extra people over for dinner or making an intimate dinner for a few, roasted chicken is a simple homemade meal that is impressive in its delicious simplicity. Haile Farmers Market vendors sell just about every ingredient in this recipe, which was adopted from goop. 

Ingredients

1 3-4 pound chicken
1 Meyer lemon, cut in half
2 elephant garlic cloves, peeled and quartered
a few sprigs each fresh rosemary, parsley and thyme
coarse salt
freshly ground black pepper
about 1/3 cup extra virgin olive oil
4 bunches of root vegetables turnips and radishes, cubed

Instructions

1. Preheat the oven to 450ºF (on convection if possible).
2. Lay the chicken breast side up in a roasting tray. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few in the cavity along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons.
3. Put the cubed turnips and radishes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.
4. Cover the tray with tinfoil, roast for 30 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 30 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF. Broil on high for a few minutes to brown skin till it's crispy.