Oakmont Farmers Market

A Fall Favorite: Southwestern Pumpkin Soup

2008-10-27T20:53:00.004-04:00

There's this soup I have been making for years that I would love to share with you. I've made it mostly for myself (I can be selfish with my food at times), but I also made it for my daughter's second birthday party last year and there wasn't a drop left.

I have an addiction to soup - mostly the pureed kind - and this one is at the top of my list. It's a twist on the traditionally-spiced pumpkin soup. I found it while paging through Bon Appetit all the way back in 2000 and lucky for you, the recipe is below or online at Epicurious.com.

It's Southwestern Pumpkin Soup: slightly sweetened with brown sugar and spiced with chili powder and cumin. The added touch of cilantro and sharp cheddar sprinkled on the top makes it quite special. It does call for canned pumpkin, but if you have a pumpkin from the Farmers Market all the better!

Southwestern Pumpkin Soup
Serves 4 (first course)

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream

1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Romanesco Invades the OFM

2008-10-14T13:52:00.000-04:00

Romanesco broccoli, that is. This most unusual of crucifers -- looking like alien vessels, shrubbery maintained by garden gnomes or perhaps an oddly green coral outcropping -- is actually a variant form of cauliflower, known for its visually stunning fractal appearance as much as for its tastiness. When I spotted a bin full of perfectly fresh specimens at North Star Orchard's stand at last week's OFM, I couldn't resist taking one home.

The question was what to do with it once I got it home. Not one to cook from recipes very often, I decided to just wing it, my only parameter being to utilize ingredients from the Oakmont Market wherever possible. Here's what I came up with -- my "recipe," if you insist.

Romanesco cidrée au gratin
(Don't let the fancy French name scare you. It's really easy.)

Ingredients:

- One medium-large head of Romanesco, florets divided and stem chopped in 1/2 inch cubes.
- One medium yellow onion, diced
- A few ounces of fresh apple cider
- Olive oil
- Salt and pepper to taste
- Cheddar, Jack, Gruyere or other semi-soft cows' milk cheese, grated or thinly sliced.

Directions:

- Preheat oven to 375 degrees F.
- Steam Romanesco until al dente. If using the stem, give the stem pieces a brief head start.
- Meanwhile, sautée onion in olive oil until aromatic and soft.
- Remove Romanesco from the steamer, shake off excess moisture and add to the sautée pan, cooking together with the onions for a minute or two, just enough to let the flavors meld.
- Add apple cider to the pan -- I used the delicious cider from Fruitwood Orchards -- and simmer until cider reduces by about half.
- Transfer contents of pan to an oven safe casserole, top with cheese of your choice and bake in oven until cheese starts to bubble. I used Gruyere (that I already had on-hand) but the Cheddar or Jack from Hillacres Pride should work mighty fine.
- Remove from oven and you're ready to enjoy.

Can be served on its own as a side dish or over brown rice or other grain of choice as a main course.

-----
Posted by David McDuff, HTFMA
McDuff's Food & Wine Trail

Harvest Locavore Dinner - 6PM (SEATS AVAILABLE), 8PM (SOLD OUT)

2008-10-09T10:39:00.007-04:00

The Haverford Township Farmers Market Association is thrilled to announce the first-ever Haverford Locavore Harvest Dinner on Thursday, October 16 at Kaya’s Fusion Cuisine, 5 Brookline Boulevard, Havertown.

Kaya's Fusion Cuisine is using ALL LOCAL FOODS from the Oakmont Farmers Market to create a fixed-price four-course dinner. There will be two seatings, at 6 pm and at 8 pm (SOLD OUT), and the cost per person is $45 (includes tax, but not tip). Kaya’s is a BYOB establishment and there are no corkage fees for this dinner.

Items featured on the menu will be (subject to change):

Starter: Butternut squash and 5 spice soup with a coconut drizzle

Second Course: Broccoli, red onion and turkey bacon salad

Main Course: Slow-roasted Bison short ribs served with a Colby cheese and cauliflower puree with braised Brussels sprouts

Dessert: Pumpkin cheesecake and spiked hot apple cider

To find out more about the Harvest Dinner and make a reservation, call 610-446-2780.

Hurry! Space is still available at the 6pm seating, but the 8pm seating is SOLD OUT!

I hope to see you there!

Jennifer Sanders, HTFMA

Blueberry Hill Farm (Video)

2008-09-16T14:30:00.003-04:00

Peg Dearolf of Blueberry Hill Farm talks about the Farm and who they are. As a family-owned and family-run farm, the Dearolfs grow a wonderful variety of fruits and vegetables. They also offer dog treats, bird houses and decorative pumpkins and gourds as they are available throughout the Farmers Market season.

Stop by to say hi to Peg!

Jennifer Sanders, HTFMA

A Little Cool Air and a Lot of Cooking!

2008-09-10T19:26:00.008-04:00

We have a note on the white board in our house that says "Cool Air: Please come to our house!" - a note I wrote in the heat of the summer. Well today, someone was listening. It was a lovely day, just the perfect temperature for cooking a comfort meal with fresh ingredients from the farmers market.

I didn't know what I was going to make for dinner when we walked around the market today, but I ended up with a perfect September meal - spinach quiche with fingerling potatoes.

The sweet little potatoes called my name upon approach of Blueberry Hill Farm's stand. There were two varieties - yellow and red. I chose the red ones after a "little birdy" pointed to them - otherwise known as Peg Dearolf, the queen behind all of their delicious fruits and vegetables.

After reading a bunch of recipes on one of my favorite cooking sites, Epicurious, I decided to make up my own.

Buttered Fingerling Potatoes with Chives
Serves 4

8 potatoes, scrubbed
2 T butter
2T finely minced chives
3/4 T salt, plus additional

Boil water in a medium saucepan, add potatoes and 3/4 T salt and cook about 15 minutes until tender. Strain potatoes then add back to the dry saucepan. Add butter, chives and salt to taste.

The quiche recipe is one that I have used over and over again. It's easy and quite convertible. You can use whatever cheese and veggies you have, or even add some chopped ham or bacon. I used the fresh eggs I bought from the fine folks at Lindenhof Farm.

Speedy Spinach Quiche
Serves 6

1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well

1 9-inch refrigerated ready piecrust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterey Jack
1/2 cup (about 2 ounces) grated Parmesan
4 eggs
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed

Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.

Note: I have modified the recipe slightly as follows. I use fresh spinach (about a six ounce bag). I also use a frozen whole wheat pie crust that I get in the freezer section of Whole Foods. I prebake the crust for about 7-8 minutes before putting the filling in and when I pour the filling in I alternate cheese, spinach mixture, eggs, etc. I have also substituted ricotta cheese for the cottage cheese and tonight I used 1/4 cup of half and half and 1/4 cup 2% milk because that is what I had. Bottom line: this is a versatile recipe that always tastes delicious!

The best part is that both of these can sit after cooking and still taste great, while you set the table or whatever. In fact, the quiche tends to taste better the second day after the flavors mingle.

I hope you try these and enjoy them!

Jennifer Sanders, HTFMA

Music at the Market

2008-08-30T10:40:00.000-04:00

Singer/songwriter and Havertown native Mary Scholz performed at the Oakmont Farmers Market this week. Her lovely voice and guitar skills added a little extra sunshine to an already beautiful day. If you caught her performance and would like to learn more, check out her website or listen to some of her tunes at her MySpace page.

The OFM is always on the lookout for local musicians. As we're an outdoor market located in a residential area, the township asks that all performances be acoustic/unamplified. If you'd be interested in bringing your own music to market, feel free to drop a line to us at: oakmontfarmersmarket [at] gmail dot com.

Summer of 69...Tomatoes (An Ode To)

2008-08-24T20:16:00.007-04:00

I have eaten so many tomatoes lately. Many of you are probably not surprised as you have been waiting for the plump, sweet, juicy summer tomatoes all year and are also feasting. However, this is a very unusual situation for me.

I grew up with fresh, homegrown tomatoes from my parents' and grandparents' gardens every summer and can still hear my grandfather say, "I love to pop those cherry tomatoes in my mouth right off the vine. The bigger ones I slice, sprinkle with salt and devour!" I also recall my aunt saying that she used to like to eat ripe summer tomatoes just like an apple - no adornment necessary!

But, strangely enough, I never ate one myself. At the sophisticated age of 33 (or so I have been told I can call myself sophisticated now that I'm over 30), I have recently started eating fresh tomatoes. Huh!? How can that be? Have I been living under a rock? Am I being serious? Yes, I'm afraid I am. Of course, I have always eaten tomatoes cooked in a sauce or on pizza, but never raw. Science says that tastebuds change over time and I think they're right because now I can't get my hands off those red, ripe tomatoes (watch out Big Hungry Bear!).

It all started last summer, when I bought the heirloom tomatoes from the Farmers Market and fell in love. They were sweet with the perfect amount of flesh to seed ratio. After that, I started to feel ashamed of my past opinion of tomatoes. On the other hand, can you really blame me for not wanting to eat the pale orange tomatoes that are found in virtually all supermarkets and house salads - with stiff outer skin and tasteless, mushy middle?

This year, fresh tomatoes have become a staple of my diet. I have eaten them in many different configurations, but mostly with a little salt and pepper, basil, olive oil and sometimes balsamic vinegar. I swear I've had at least 69 tomatoes this summer. Here are some pictures to prove it!

Here are my luscious friends in a fresh tomato salad.

And, here they are appearing on a tostada.

Ladies and Gentlemen, tomatoes with pasta and olives.
And one of my favorites...gazpacho!

If you haven't tried the fresh tomatoes (my favorites are the "pink" heirloom tomatoes) at the Farmers Market, you have got to run there on Wednesday and get some.

Even if you've never cared for raw tomatoes, or never gave them a second thought, these are not to be missed!

Jennifer Sanders, HTFMA

Kaya's Fusion Cuisine

2008-08-18T12:10:00.006-04:00

Kaya’s Fusion Cuisine - New Havertown Restaurant
5 Brookline Boulevard, Havertown PA 19083
610-446-2780
http://www.kayascuisine.com/

A few weeks ago I was delighted to see that a new restaurant had opened in my neighborhood – Kaya’s Cuisine at 5 Brookline Boulevard. The interior looked really attractive – and I hoped the food would be just as alluring. We had a reservation for a Wednesday night, after the Market, and to my delight I was asked to bring a box of cherry tomatoes from Wimer’s Organics to the chef who had left them behind while buying for the restaurant. Well, that got my attention, and whetted my appetite! The second sign that we were in for a treat was the smell when we walked in – a restaurant with really good food always has good smells, I have found – and Kaya’s smelled terrific. I gave the box of tomatoes to the very welcoming and gracious hostess who thanked me and smiled, and said the chef was using them with other tomatoes for an heirloom tomato salad appetizer, all sourced from the Oakmont Farmers Market. So our meal started out pleasantly and got even better when the food did indeed live up to its promise – it was a really excellent meal! Last week, I was thrilled to see Mike and Jessica perusing the Oakmont Farmers Market as they shopped for the ingredients for their restaurant. They left with several large bags filled with fresh market food, soon to be enjoyed by lucky diners at Kaya’s.

Kaya’s Cuisine is a family-run restaurant owned and operated by Michael and Jessica Hawthorne, a young Haverford Township couple. Kaya’s Fusion Cuisine, named after their daughter, serves “top quality food at reasonable prices in a cozy yet sophisticated atmosphere” according to Jessica. I would certainly agree! Mike, the chef, was in sales prior to opening the restaurant, but always nursed an abiding passion for food and cooking. Opening a restaurant was his dream. Jessica runs the other side of the restaurant while being a mom, a massage therapist (at her mother’s Main Line Therapeutic Massage here in town) and attending grad school in education. They had long eyed the Brookline site (past homes of Carmine’s and Johnny K’s) and with the help of family were able to buy the restaurant in May. Jessica’s brother Zachary Kutz, a graphic designer, worked nonstop with Jared Brown on the interior reconstruction and decoration and in June the restaurant opened – with rave reviews starting to pour in. Jessica says “people are thrilled with the quality of the food, the atmosphere, and with our attempt to keep prices down by using locally sourced ingredients”. Kaya’s is a BYOB, which allows diners to save money by bringing their own wine or beer – making this restaurant the perfect option for an affordable but yummy night out anytime. And Kaya’s takes reservations, so you can easily plan dinner for two or for the whole family.

But what about the food? Well, Mike and Jessica have been very modest about this, but as a committed and spoiled-by-very-good-restaurants food-lover, I think they are doing a fabulous job. Mike has excellent culinary instincts and serves perfectly cooked, beautifully presented and very tasty food. His sense of flavor and balance are superb; the sweet-sour fruit sauces he used with the duck and the pork we ordered were the perfect accompaniment to the meats. Achieving the proper flavor and texture balance for a sauce is the sign of an accomplished chef. Everything we ate that night demonstrated top-quality ingredients, profound respect for food and flavor, and true skill in the kitchen. I can’t wait to go back - this is a young chef to watch, and we are lucky that Mike and Jessica live here in Havertown!

Kaya’s is open Tuesdays through Sundays (visit the website for the hours) and is available for private parties and catering. They sell their ‘almost famous’ family-secret-recipe cheesecakes whole as well – so you don’t have to worry about making dessert for your next dinner party (or better yet, skip the cooking entirely and just bring the crew to Kaya’s). Check back with this newsletter as we provide recipes for our readers – Mike has generously offered to provide the Oakmont Farmers Market with some of his favorites.

Stop by the manager’s table at the Market to see a sample menu (or go online: www.kayascuisine.com), pick up their business card, and we’ll see you at Kaya’s…hopefully soon!

2008-08-18T11:06:00.005-04:00

HONESTLY EASY TOMATO BRUSCHETTA
by WILLIAM WOYS WEAVER

The secret to good Italian bruschetta is well-toasted, hearty country bread and first rate olive oil, as virgin and as thick as you can find. Of course, one more important ingredient is the tomato, and flavorful heirloom fits the bill. Aside from toasting the bread, no cooking is involved.

Ingredients:
12 slices of whole-wheat bread, about 1 1/2 inches thick
4 cloves garlic

1/2 cup virgin olive oil

2 cups red tomatoes, coarsely chopped

1 tbsp capers

1 tbsp sweet basil (or more to taste), chopped

2 tbsp fresh lemon juice

Salt and pepper to taste

Parmesan cheese, grated

Preparation: Make your bread slices small enough to hold easily in your hand, about 3 to 4 inches wide, and toast them golden brown on both sides. Mince the garlic very fine or force it through a garlic press, then combine it with the olive oil in a work bowl. Add the tomatoes, capers, sweet basil, lemon juice and seasonings. Spread the mixture on the toasted bread and sprinkle Parmesan cheese over the top. Serve immediately.

Source: http://www.motherearthnews.com/Organic-Gardening/2008-04-01/Abraham-Lincoln-Heirloom-Tomatoes.aspx

If you'd like to know more about Will Woys Weaver's grden and recipes, his classic book Heirloom Vegetable Gardening (which is my garden bible, since he lives in this area and his garden advice is perfect for our ecological conditions) is now available on CDRom:

HEIRLOOM VEGETABLE GARDENING CD-ROM
Heirloom Vegetable Gardening by William Woys Weaver: A Master Gardener's Guide to Planting, Seed Saving and Cultural History: This remarkable e-book by food historian William Woys Weaver is the Bible for gardeners who choose to explore the fabulous flavors, fascinating history and astonishing diversity of vegetables. Taking us far beyond the few dozen vegetables offered in modern supermarkets, Weaver profiles 280 heirloom varieties, providing authoritative history, growing advice and recipes. Want to grow the famous Moon and Stars watermelon? Want to make a Parsnip Pie? This is the book that will tell you how. First published in 1997, Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving and Cultural History has been out of print, with copies selling online for as much as $300.

Mother Earth News is proud to present the original text, together with 100 color photos, in this new digital PDF on CD-ROM.http://rs6.net/tn.jsp?t=kgyfcqcab.0.0.mzyj6acab.0&ts=S0351&p=http%3A%2F%2Fwww.motherearthnews.com%2Fshopping%2Fdetail.aspx%3Fitemnumber%3D3711&id=preview

Recipes for Nora Pouillon’s Pasta with Ten Kinds of Tomatoes and Hill Acres Pride Shepard’s Pie

2008-08-18T10:53:00.005-04:00

Recipes for Nora Pouillon’s Pasta with Ten Kinds of Tomatoes and Hill Acres Pride Shepard’s Pie

Nora Pouillon knows that local, organic agriculture is good for people, communities and the environment, and that a fresh-picked, vine-ripened summer tomato is one of the tastiest foods you can eat! A large red beefsteak is the "classic" tomato, but a wide variety of colors, shapes, sizes, and flavors can be found at farmers markets in late summer. Nora suggests ten different types for this colorful recipe, but you can use whatever you like.

Source: http://www.ucsusa.org/food_and_environment/sustainable_food/green-cuisine/greencuisine-recipe-01.html

Pasta with Ten Kinds of Tomatoes
Balsamic Vinaigrette:
1 tablespoon balsamic vinegar
2 tablespoons olive oil
½ teaspoon garlic, chopped
Sea salt and freshly ground black pepper, to taste

Pasta and Tomato Mixture:
1 pound pasta, fresh or dried, such as fettucine or penne
10 kinds of ripe tomatoes, preferably local and organic. 1-1 ¼ pounds of an assortment such as:
1 red tomato
1 yellow tomato
1 red cherry tomato
1 yellow cherry tomato
1 red pear tomato
1 yellow pear tomato
1 red currant tomato
1 yellow currant tomato
1 orange or yellow sunburst tomato
1 green grape tomato

1 cup fresh basil leaves, cut into julienne
½ small red onion, chopped
1 teaspoon olive oil
Basil leaves for garnish (optional)

Put the vinegar, salt, and garlic into a small bowl, slowly whisk in the olive oil. Add the black pepper. Taste and adjust for seasoning if necessary. Wash and chop the large tomatoes, quarter the medium ones, and halve the small ones. Leave the currant tomatoes whole. Toss with the balsamic vinaigrette, chopped onion, and julienned basil leaves. Bring a large pot of water to a boil. Add the pasta and boil 3-4 minutes if using fresh or according to package directions for dried, cook until al dente. Drain and toss with 1 teaspoon of olive oil to prevent sticking.

Pour pasta into a warmed bowl, top with the tomato salad and toss, or put the pasta on 4 large, warmed dinner plates and arrange several spoonfuls of the tomato salad on top. Garnish with basil leaves (optional). Serves 4.

Hill Acre’s Pride Shepherd’s Pie (thanks to Mandy Arrowsmith!)

2 lbs ground beef (or ground bison!)
2 cans whole corn, drained (or the kernels from 6 ears of corn)
2 cans creamed corn
10 medium potatoes
Milk and butter to make mashed potatoes

Preparation: Brown ground beef and drain. Place in bottom of large casserole dish. Put corn in layer over ground beef. Cook potatoes and mash with milk and butter. Put over corn layer. Bake 45 minutes at 350 degrees. Can be made ahead and refrigerated-then bake 1 hour 15 minutes or until heated through.

Great Harvest Bread Co.

2008-08-16T13:23:00.005-04:00

Great Harvest Bread Co. owner Kim Blumenstock talks about milling wheat for their breads and the wide variety they offer at the Oakmont Farmers Market.

Next time you see Kim, ask her for one of those cinnamon sticks!

Jennifer Sanders, HTFMA

Cinnamon, Sugar and Bread OH MY!

2008-08-12T14:22:00.009-04:00

I'm behind on a lot of my blog topics and have a list of things I need to tell you about! I have been cooking and eating tomatoes since they have been ready this season and have lots of great summer tomato options and pictures.

But, first, I will share with you my weekly sweet treat from the dough dolls (and gents) over at Great Harvest Bread Co.

If you've ever been in line with me, you've may have heard me ask "Do you have my cinnamon stick this week?" If cinnamon is your thing, seek and you will find.

These little carb buddies are my guilty pleasure that you simply can't tell my husband about! Luscious little eight-inch pieces of bread dipped in a cinnamon sugar concoction, the sticks are seemingly dipped while the bread is warm, then baked some more, because the sweet cocoon is slightly melted. (Great Harvest: We are now accepting trade secrets if you'd like to share your recipe.)

Are you thinking twice about joining me in our club dubbed the decadent duo? I assure you, you won't be disappointed. Not only do these sticks please your senses, cinnamon has been known to have health properties such as regulating blood sugar (well, maybe not this treat), anti-clotting actions and boosting brain activity. Are you convinced, yet?

Ask for your cinnamon stick at the Great Harvest Bread Co.'s stand at the Oakmont Farmers Market this week!

Jennifer Sanders, HTFMA

Hillacres Pride and Bobbi's Hummus

2008-08-08T07:39:00.002-04:00

In this week's Video Series, listen to Judy Graves from Hillacres Pride and Bobbi's Hummus talk about everyone's favorites that are back!

See you next week!

Jennifer Sanders, HTFMA

Recipes for July

2008-08-06T10:04:00.006-04:00

Well, with vacations July almost got away from us... here are the recipes from the newsletter for July.

Recipes for July 9, 2008: Sweet Corn Soup and Blueberry Granita

Sweet Corn Soup

Last week, when contemplating a fine haul of goodies from the market, I invented this soup. With the exception of the spices (salt, pepper, and Espelette pepper), cream and olive oil, all ingredients come from the Oakmont Farmers Market and all are available this week. I generally don’t like to brag, but this soup was really tasty. However, I also know the reason it tasted so good was the ingredients – not my cooking, alas. Espelette pepper is something of a specialty item (see http://en.wikipedia.org/wiki/Espelette_pepper) and not easy to find, but you can substitute smoked paprika.

Ingredients
4 ears of fresh sweet corn, preferably white (from Fruitwood Orchards)
2 tablespoons olive oil
1 large sweet onion, finely diced (available from Blueberry Hill Farm and Wimer’s Organics)
3 cups good-quality chicken stock (I make my stock from Lindenhof chickens but you can now buy ready-made (frozen) stock from Lindenhof directly, and thus make your life a tad easier)
½ cup half and half cream
¼ cup finely chopped cilantro leaves (from Wimer’s)
¾ teaspoon Espelette pepper (use only 1/2 teaspoon if using smoked paprika)
salt and pepper to taste

Preparation: Heat a large pot of water until boiling and cook the cleaned corn ears for several minutes (no more than 4; you don’t want to cook them completely). Pull them out of the water and let them cool. When cool enough to handle, place in a large bowl and using a sharp knife, cut the kernels from the cobs. Put corn kernels aside until needed for the soup.

In a medium-sized stock pot heat the olive oil and add the diced onions. You’ll want to cook these over a medium/low heat until they are brown and caramelized (about 15-20 minutes) – don’t heat them too quickly or they will lose their sweet flavor and become bitter. When they are caramelized add the stock and the reserved corn kernels, and turn the heat back up to medium. Allow to simmer gently for 15-20 minutes, then, using an immersion blender, blend until creamier but still chunky. (Alternately, you can place the soup in a regular blender and process for a few short bursts and replace the soup in the pot). Add the Espelette pepper, salt and black pepper to taste, and the cream, and stir. Turn off the heat. Add the cilantro and stir again, and serve. Four servings.

Blueberry Granita

This is a very simple dessert and is an elegant, tasty and light finish to a meal.

Ingredients
4 cups fresh blueberries
½ cup sugar
The grated zest of a lemon (about 1 teaspoon)
Juice of one lemon
Whipped cream for serving

Preparation: Put three and a half cups of the blueberries and all of the sugar into a blender or a food processor and blend until smooth and fully integrated. Strain through a fine mesh to eliminate the seeds – be sure to press through all the juice.

Add a scant cup of water and the lemon zest and juice to the blueberry puree and pour out onto a shallow baking tray. Place in the freezer and stir with a fork every hour for four hours. Fluff the granita with the fork just before serving, then place in 4-6 chilled bowls or glasses and sprinkle the remaining blueberries on top of the granita. Add a dollop of whipped cream and serve. Makes 4 to 6 servings.

Note: this recipe can be played with – add a touch of chopped fresh mint or thyme (lemon thyme would be nice, I suspect) or top with lemon curd in place of the whipped cream, etc. The possibilities are practically endless!

Recipe for July 16, 2008: Peaches in Red Raspberry Sauce

Oh, this looks like one of the most decadent and delicious fruit desserts I have ever seen. And it is easy to prepare! It’s from Joanne Harris’s cookbook The French Market, which is available at Jessica’s Biscuit: http://www.ecookbooks.com/p-8431-the-french-market-more-recipes-fr.aspx

Ingredients
6 ripe peaches
12 ounces fresh raspberries
1 ¾ cups sugar
½ cup toasted sliced almonds

Preparation: Plunge the peaches in a pot of boiling water for 40 seconds. Drain, cool for a few seconds, and peel off the skin with a paring knife. Cut each peach in half and remove the pit. Place each peach in its own serving bowl, cover, and refrigerate to chill. Puree the raspberries and sugar and 1 tablespoon water in a blender, and then rub through a fine wire sieve to remove the seeds. Pour the raspberry sauce over the peaches, sprinkle with almonds, and serve chilled.

Recipe for July 23, 2008: Minted Zucchini Salad

Minted Zucchini Salad (Gourmet Magazine, August 1999)
http://www.epicurious.com/recipes/food/views/MINTED-ZUCCHINI-SALAD-101998

Ingredients
1 tomato
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virginolive oil
1/3 cup packed fresh mint leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 medium zucchini (about 1 pound total)
Garnish: fresh mint sprigs

Preparation: Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste. In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.

Recipe for July 30, 2008: Summer’s Delight Mediterranean Chickpea and Vegetable Salad

This is a favorite recipe that you can make easily and almost entirely from produce available at the market. It’s very quick to make, very healthy and can be either vegan or vegetarian, and it will please everyone, even the picky eater. It’s really that tasty!

Once again, I’m providing the recipe as I make it, so amounts are approximate. What I do with salads of this sort is walk through the market and see what looks the tastiest, and then combine everything to make a delicious, healthy and light dish. With the addition of oh-so-healthy chick peas (garbanzo beans) you have additional fiber and protein – a perfect light meal for a too-hot day. Adding sliced or chopped hard-boiled eggs makes it even more substantial.

Ingredients:

A mixture of diced raw vegetables such as bell peppers, tomatoes, cucumbers, fresh raw zucchini, sweet or green onions, carrots and radishes – use a small dice, no larger than ½ inch.

One or two cans of ready-to-eat chickpeas or garbanzo beans

Several small handfuls of herbs, chopped fine: try a mixture of parsley, mint, cilantro, oregano, basil, thyme, etc. The idea here is to figure out which combination you like best (I’m very fond of a mix of parsley, basil, cilantro and mint, with just a touch of oregano, which has a strong flavor so less is needed)

Dressing: make a simple olive oil and lemon juice dressing: three parts oil to one part freshly-squeezed lemon juice, then add salt and pepper to taste (fresh lemon juice makes a real flavor difference in salads of this sort). You can, of course, substitute vinegar (preferably white wine vinegar) in place of the lemon juice, and it might be a better choice if all you have is bottled lemon juice. Alternately, you can add additional spices to this dressing, such as chili peppers, powdered cumin or coriander seeds, or even a pinch of curry mix. Sometimes I use a Middle-Eastern spice mix called za’atar which adds a lovely flavor. Experiment to find out what pleases you! (I realize I’ve provided no amount of dressing; again, I encourage you to experiment with the amount you prefer; I like my salads somewhat dry but you might want more dressing….)

Hard boiled eggs, diced or chopped

1 head of lettuce, with leaves washed and dried and kept whole

Preparation: mix together all of the diced vegetables, and stir in the chick peas. Add the herbs and mix well. Add the dressing, and stir thoroughly. Allow the salad to sit for about 20 minutes so that the vegetables absorb the dressing and the flavors blend. Then, add the eggs (if desired) and stir again (alternately, you can place the eggs on the top of the salad right before serving). Finally, plate the salad individually by placing each portion on several whole lettuce leaves or to serve family-style, tear the lettuce leaves into bite-sized pieces and cover a serving plate with them and mound the salad on top. If you want to get really fancy you can dust with more chopped herbs. Add a cool slice of fresh melon for dessert and you have a perfect light dinner or lunch dish for these hot hot hot late summer days.

Janet Chrzan, HTFMA

The Flavor Purple

2008-08-04T12:53:00.004-04:00

A constantly changing bounty of fruit has been available since the beginning of the market season here at the OFM. And there's plenty more on the horizon, as we're now moving out of berry season, into the heart of melon and stone fruit season, with pears, apples and their cousins still to come. One of the show stoppers of what's come thus far, at least to this nibbler, has to have been the Purpleheart Plum from North Star Orchard. The skin of the fruit barely hints at what's lurking inside, flesh so vibrantly and purely purple that, to quote Jay Kerschner, "It'll stain your shirt." I'm told that the Kerschner's, owners of North Star Orchard, have only one Purpleheart tree. If true, it's a shame, as these are outrageously good. If someone were to scribe a dictionary of color/taste associations, this plum should get the entry, hands down, for the flavor purple.

-----
David McDuff, HTFMA
cross-posted from
McDuff's Food & Wine Trail

Kids' Activity Table at the Market

2008-07-31T20:22:00.005-04:00

This year, we introduced a new attraction at the Oakmont Farmers Market - the Kids' Activity Table. Throughout the season, you'll find Haverford Township Farmers Market Association members hosting a fun, food-related activity for kids!

Yesterday at the Market, Shirley Cohen and her daughter Julie, and Joyce Platfoot and her son Sam entertained and stumped kids of all ages with a challenging test of their senses. Kids were asked to feel inside a brown paper bag to try to guess the contents, strictly by feel or smell. They were not allowed to peek inside the bag. Once they guessed, they were encouraged to study their treasures with a magnifying glass.

Watch our latest video of Joyce and Sam demonstrating the activity:

Bring your kids to the Market where they can have fun learning a thing or two about food! We have two upcoming activities tentatively scheduled later this season. Watch our weekly eNewsletter for more details.

1. September 24, 2008 - Fruit and Veggie Prints
2. October 22, 2008 - Scavenger Hunt

Thanks to Shirley, Julie, Joyce, and Sam - and all the other Association members who dream up these fun and educational activities!

Jennifer Sanders, HTFMA

Oakmont Farmers Market in Main Line Today (Link)

2008-07-30T14:23:00.006-04:00

Congratulations to Oakmont Farmers Market! We have been included in a recent Main Line Today piece as one of the area's great local food resources.

Jennifer Sanders, HTFMA

What does Oakmont Farmers Market Mean To You?

2008-07-30T13:45:00.003-04:00

Maybe it's the heat, maybe it's changes in my life, maybe it's just hormones (who knows!), but I am feeling awfully sentimental about our dear Oakmont Farmers Market lately.

I just can't help but feel so fortunate to have a Market close to my home where I can buy the best.

Although growing seasons are short for so many fruits and vegetables, I can honestly say that no supermarket has given me such red juicy strawberries, sweet heirloom tomatoes, tender spinach, sweet corn bursting with flavor, like those at the Farmers Market. I certainly don't want to forget the meat and poultry - have you had the pork roll, the chicken breasts, and the bison jerky?

While, yes, the Market is putting yummy food in my tummy, it's also providing great lessons to my young daughter...

walking to buy your food provides exercise and saves gasoline
supporting our local farmers who really believe in nourishing people is vital to a healthy population (as opposed to the giant agriculture behemoths creating food in labs who are just looking at the bottom line, but that's for another day)
meeting up with friends as we pick out our favorite Asian pears, scented soaps and flowers is fun
helping neighbors by taking their orders when they can't get to the Market is kind

Enough of my emotional outpouring...

What does Oakmont Farmers Market mean to you?

Jennifer Sanders, HTFMA

North Star Orchard

2008-07-25T14:20:00.007-04:00

In the third installment of our Video Series, Lisa Kerschner of North Star Orchard talks about the fruits and vegetables they will have to offer next week, July 30.

Stop by and say hi to Lisa and her son, Jay, next week!

Jennifer Sanders, HTFMA

Hot Weather Summons the Cuisinart: Mediterranean-Style Cashew-Cucumber Dip

2008-07-20T19:01:00.014-04:00

Everybody knows it's hot. I am not a fan of hot, mostly because my house is minimally-air conditioned (and certainly not in the kitchen). Folks who have seasonal affective disorder - I understand you now. My disorder is slightly different than most, though, because my blue times occur in the summer as my kitchen reaches 90 degrees. It makes it almost impossible to do anything that requires moving...let alone cook.

So, after eating out the past couple nights and, frankly, staying out of my hot house for days, we decided to "cook" a minimal dinner tonight. It was a very simple plate of grilled marinated chicken, grilled flatbread (both grilled outdoors thus keeping my kitchen "cooler") and a very tasty no-cook Mediterranean-Style Cashew-Cucumber Dip from the fine ladies who wrote Veganomicon.

I was extremely happy with this creamy, pesto-like dip full of rich nutty cashew flavor, fresh cucumbers, a little dill...oh wait, here's the recipe!

Mediterranean-Style Cashew-Cucumber Dip

1lb seedless cucumber, peeled and grated (about 1 2/3 cup, loosely packed)
1 cup raw cashews (5 ounces)
2 large garlic cloves
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons lemon juice
Pinch of ground white pepper
1 tablespoon chopped fresh dill (optional)
A few kalamata olives, for garnish

Squeeze handfuls of grated cucumber over a medium-size bowl to remove as much juice as possible. You can do this also by wrapping the grated cucumber in a cheesecloth or heavy-duty paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.

Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-too-think hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill.

Cover and chill until ready to use. If serving alone, garnish with a drizzle of olive oil and a few kalamata olives, if desired.

My notes:
1. Since I didn't want to clean too many gadgets, I used the food processor to grate the cucumber as my first step (instead of using a regular grater).
2. This dip would be great with the cucumbers and dill from our Farmers Market.
2. The raw garlic gives it a little kick, so if you are timid, cut it down to one clove.
3. I used roasted unsalted cashews, a regular cucumber (scraped out the seeds), and black pepper instead of what the recipe called for.

Enjoy!
Jennifer Sanders, HTFMA

Lindenhof Farm

2008-07-10T21:12:00.004-04:00

In the second installment of our Video Series, Axel Linde of Lindenhof Farms talks about some of the items he offers at the Market. Lindenhof Farms raises grass-fed chickens, turkeys, lambs, and hogs.

Stop by the Lindenhof Farm stand next week and say hi!

Jennifer Sanders, HTFMA

Fruitwood Orchards - 07/02/08

2008-07-02T21:19:00.007-04:00

Welcome to our Video Series! The first video is with Catherine Nelson of Fruitwood Orchards. She talks about what crops will be available next week (7-9-08).

We'll feature Axel Linde of Lindenhof Farm next week, so keep checking back for more in our Series.

If you have a question for one of our farmers, post a comment or send us an e-mail.

Jennifer Sanders, HTFMA

Recipes for July 2, 2008: Red, White, and Blue Potato Salad and Fourth of July Blueberry/Raspberry Tart

2008-07-02T10:11:00.007-04:00

Red, White, and Blue Potato Salad

Ingredients:
2 cups redskin potatoes, cut into uniform chunks (about 10 ounces)
2 cups all red potatoes, cut into uniform chunks (about 10 ounces)
2 cups purple potatoes, cut into uniform chunks (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar or rice vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation:
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cook on medium/low for 10 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl. Add onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Yield: 6 servings (serving size: 1 cup); adapted from a recipe by Martha Rose Shulman

Frangipane Red White and Blue Tart with Mixed Berries

This recipe is one of my all-time favorites; I’ve been making it since I first saw it in the July 1991 Gourmet Magazine. The original recipe calls for strawberries and raspberries, but you can make it with any berries you like, practically. For this adaptation I’ve called for blueberries and red raspberries (available at the market now), which will make a fine ‘red white and blue’ tart for the Fourth of July. Also, if you want to make it even easier you can use frozen puff pastry from the store in place of the pâte brisée.

Ingredients:
1 recipe pâte brisée (recipe follows)
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almonds, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto or 1 teaspoon almond flavoring
1 tablespoon all-purpose flour
2 cups blueberries, picked over and rinsed
2 cups raspberries, picked over and rinsed
1/4 cup strawberry or raspberry jam, melted and strained

Preparation:
Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour.

Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Arrange the blueberries decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam. Serve it forth!

Pâte Brisée:
1-1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Curried Zucchini Soup

2008-06-29T13:45:00.007-04:00

My family grew zucchini in our summer garden ever since I can remember. Some grew large (even as large as my calf!) and we were always looking for ways to use this abundant vegetable.

Here's another winner I'm adding to my list. It's Curried Zucchini Soup, courtesy of Everyday Food magazine (another of Martha Stewart's brilliant publications IMHO). (There is also a weekly TV show, called Everyday Food, featuring the recipes from the magazine cooked by Martha's food staff. You can find it on PBS.)

All of the Everyday Food recipes call for eight ingredients or less. I've been getting this magazine for years and have cooked out of it frequently. The recipes call for flavorful, in season, ingredients that are quickly and easily combined for a yummy meal.

This soup may be served hot or cold. Everyday Food recommends that if you want to chill the soup quickly you should set the bowl of soup in icewater. I added a dollup of sour cream to the top.

Curried Zucchini Soup
Serves 4.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Directions:

Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Safety note: If you are pureeing in a blender, do not fill the blender more than 2/3 full because the hot liquid will rise. You may want to hold down the lid firmly with a potholder or kitchen towel because, even with it 2/3 full, the pressure may also force the lid off. If you have an immersion blender, this is probably the safer route to go, but in my experience I don't find that the soup is as smooth as in the blender.

Enjoy!
Jennifer Sanders, HTFMA

Recipes for June 25, 2008: Cherry Chutney and Herb Pesto

2008-06-24T10:04:00.002-04:00

Grilling with Sweet Cherry Chutney

Many thanks to the Boyertown Farmers Market (http://www.boyertownpa.org/farmersmarket/) for this cherry chutney recipe.

Cherries are in season at the Oakmont Farmers Market, and eating them fresh from the market is always a treat. But don't ignore all the many possibilities of enjoying this seasonal fruit. This recipe for a cooked chutney goes perfectly with grilled chicken, lamb, pork and even beef and bison (available from Lindenhof Farm, Hill Acres Pride and Backyard Bison). Sweet chutneys are a classic and rather Medieval sauce for meats; the sauces that follow this – the basil, herb, and arugula pesto – would be perfect with grilled meats as well as fish.

25-30 sweet cherries (about a pint) -- washed, dried and pitted
1/2 cup red wine vinegar
1/3 cup of water
1/2 teaspoon finely minced ginger
1/3 teaspoon crushed garlic, (or paste)
3-5 tablespoons of sugar
1/4 teaspoon of salt
1 dried red chili, sliced

Boil the vinegar and water in a pan and add the ginger, garlic and red chili. If you prefer less heat, use less chili. Once the mixture starts to boil, add the cherries and immediately reduce the heat to a simmer. Add the salt and sugar to taste, but do not over-sweeten. (The cherries are sweet already -- it's the vinegar you are balancing.) Let it cook on low to medium heat until the cherries soak up all the liquid and are soft. Remove from the heat, transfer to a dish and let cool to room temperature.

For the meat, grill as you like, but it always helps to baste lightly with olive oil as it cooks. Grill over a low to medium heat with the cover down but vented.

Serve the grilled meat with a generous dollop of the chutney for a wonderful summer meal!

Herb Sauces

There are many lovely herbs available at the market right now, and it takes just a few ingredients and very little time to whip up a quick and delicious sauce for grilled meats, fish, and even tofu and tempeh.

Basic Basil Pesto

The proportions that seem to work nicely are:

2 cups washed and picked leaves
½ cup olive oil
½ cup grated Parmigiano-Reggiano
¼ cup pine nuts or walnuts
2 large cloves garlic
salt and pepper to taste

Use either a blender or a food processor and whip the garlic and nuts with about half of the oil, until thoroughly blended. Then add the basil and the rest of the oil and blend. Add freshly ground pepper and a SMALL amount of salt, since the cheese is very salty. The final step is to blend the cheese into the sauce and use.

Basic Herb Sauces

For other herbs, use roughly the same proportions but omit the cheese.

2 cups picked leaves, washed
½ cup olive oil
garlic to taste
nuts if you want
salt and pepper to taste

I also like to add other aromatics, especially hot peppers, capers, and olives, all dependant on the herb (or herbs) used. For instance, arugula is used as ‘the’ pesto base in much of Tuscany (basil pesto is a specialty of Liguria) and arugula mixes beautifully with other herbs (mint, for instance) and capers/olives for sauce for lamb or beef and bison. Parsley, garlic and capers are magical with grilled fish, as is cilantro, garlic and capers (which pairs perfectly with lamb and pork as well). Another great addition is summer savory and tarragon (with parsley) for fish. All of these sauces also make perfect dips for vegetables, pita bread, and even (gasp) tortilla chips. In fact, all you need to do is add a bit of tomato and hot pepper to the cilantro and garlic sauce and viola!, you have a very tasty salsa! The only herbs to be cautious about are the very strong-smelling ones with a lot of oils, such as rosemary and sage. These sauces freeze beautifully so they will be ready for your next BBQ feast. And you can even put them on pasta – imagine that!