Posts in Veggies
Summer Slaw

Prepping your ingredients for the slaw is just a quick chopping of the cabbage and cukes. When slicing the cabbage just slice around the core. For the cukes, cut length-wise into quarters, and then slice away.

And now for the shelling. I do love shelling peas, its nothing you can hurry, you simply sit and shell, and relax. I shelled a basket of peas probably about one and a half cups, worth every minute. I steamed the shelled peas for about 4 minutes in a steamer, and then ran under cold water to cool quickly.

Sliver the mint leaves

All good - all green! I was at the Eagleview and Malvern Farmers Markets last week and picked up:

  • Conehead cabbage from Down to Earth Harvest, one because I just love the shape of it, and two for it's sweet flavor - perfect in slaws! One head for this recipe
  • English Cukes from Kneehigh Farm, who can resist, the first of the season! 3, but they were small. 
  • Sweet shelling peas from Old Homestead Farm - love peas, and actually love shelling them! One basket
  • Mint - about 6 - 8 good sized leaves

And yes, I'm making slaw with all three of them and bringing it all together with a maple mustard lemon vinaigrette!

Combine all of the ingredients in a dressing container and give it a good shake. I mean really shake it - you want the mustard to emulsify the dressing to keep it from separating. Shake a little more - perfect - you're there!

For the Maple Mustard Lemon Vinaigrette:

  • 1 Tbsp Whiskey Hollow maple syrup
  • 1 tsp Whiskey Hollow maple mustard
  • 3 Tbsp Kastania olive oil
  • lemon juice, about 1/3 cup
  • salt and pepper

In a big bowl toss the sliced cabbage, cukes, cooled peas, and mint - mix it up good - but don't smash those precious peas! Pour on the dressing to taste - you may need all of it - go ahead - use it up! Toss some more! Let it sit for about 30 minutes to really incorporate the flavors. Then have at it - crunchy and delicious - and, good for you too!

I served this up with a chicken that I got from Canter Hill Farm, spatchcocked and semi de-boned whole chicken that was marinated in lemon juice and grilled to juicy perfection. Had full intentions to share that with you too but dinner got away from me. Guests arrived. Bourbon sours were served, and well, you know the rest of the story. Take my word, it was delicious. More on spatchcocking in another post.

Sunday Suppers, Market Kitchen: Early June

Sundays in the market kitchen are so inspiring with a fridge full of treasures from Saturday farmers markets. And, Sunday dinners, are a perfect time to take a relaxed approach to playing in the kitchen with all of your market finds to create a dinner for friends and family!

To start, a simple snack of Stoudt's Roasted Thyme Cheese, sliced, room temp; served with Crisp & Co. Pinot Noir Pickled Beets! I love this cheese from Stoudt's, delicious for snacking and melting in sandwiches. Slightly sweet and nutty, with a definite note of thyme.

The sides, well, its all about the veggies! Both of the sides are based on vegan dishes from Phaidon's Vegan cookbok, however, this meal is far from vegan as you will see!

Veg #1: A salad of Down to Earth Harvest's radicchio, grilled, and topped with Old Homestead Farms cherry tomatoes, B&H Organic's radishes and mint from my "garden" - the only thing that grows in my garden.  To grill the radicchio simply cut in half, drizzle with olive oil and grill till it begins to char. Remove and cut into 1 inch sections. Slice the radishes, quarter the tomatoes, sliver the mint and toss with a simple mustard vinaigrette. Plate the grilled radicchio on one half of the platter and the tossed veggies on the other. Drizzle a touch of dressing on the radicchio too.

Veg #2: Peas, Asparagus and Shiitake Mushrooms with Penne in a Saffron Cream Sauce.

  • Ready the cream sauce by heating about 1 cup of cream - real cream! When warm take off the heat and add about 1 teaspoon saffron threads to infuse.
  • Cook about 1/2 pound penne pasta, fresh from Aunt Mamie's Italian Specialities.
  • Ready the vedge. I used a mix of sugar snap peas and snow peas, purple and green, as well as the last of the season asparagus from B&H Organics, cut into bite size pieces. In a large saute pan, heat about 2 tablespoons olive oil, add about 1/4 cup chopped onions or leeks, saute till translucent. Add slivered shiitake mushrooms and brown slightly. Add the peas and asparagus and toss, sauting to slightly tender.
  • Add the pasta and cream sauce. Season with salt & pepper. So easy and so delicious.

You can stop here and make a vegetarian very happy, but I bought meat from Carnicopia, beef, expertly butchered, grass fed goodness, tri-tip steaks. These steaks were beautifully marbled with fat. They grilled up perfectly - wish the photo was a bit better - a perfect medium rare. Salt and pepper, nothing more, the meat has all the flavor. 

Dessert - the easy button! Peach Cream Croissant Tarts from Malvern Buttery and Vanilla Strawberry Shortbread Cookies from Flour & Oats!

Beet It!

We love beets here at Growing Roots - it is the veggie of choice that stands as our logo, it's the name of the Growing Roots blog, The Market Beet, it's everwhere. Everything about them is just so appealing - their beautiful red color, or gold for golden beets, or red and white for chioggia beets. So tasty, and so good for you too!

Well a good friend of Growing Roots, Nicole Riegl, from The Riegl Palate posted a great recipe last week for Roasted Beet Hummus. And, since we're just entering beet season, we though this was a perfect time to tip our hat to the beet, and show you something new to prepare using the humble beet!

Roasted-Beet-Hummus-1024x683.jpg

Just look at this beautiful hummus featuring beets! Imagine how delicious this would be with rye crackers, or on bread with a crumble of goat cheese! 

Please visit The Riegl Palate for this recipe and to explore more of Nicole's beautiful blog! 

the daily dish: Spring - Cucumber Turnip Salad with Mint Vinaigrette

Welcome to the daily dish, - simple food, local rootsrecipe suggestions from the farmers market featuring the freshest ingredients available. Each week we'll feature a special recipe highlighting ingredients available at the Growing Roots Farmers Markets.

Shopping List: 2 cucumbers, one bunch Hakurei turnips, one bunch mint, olive oil and honey. 

Our feature dish: Cucumber Turnip Salad with Mint Vinaigrette

Spring has arrived so get your taste buds ready. The tender herbs of the season are here to wake up your mealtime. This week we're teaming up mint from Old Homestead Farm's greenhouses with some of their delicious hothouse cucumbers, absolutely perfect in every way so early in the season; and Hakurei turnips, sweet little orbs of goodness. 

Prep the veggies first. Cut the leafy greens from the Hakurei turnips and reserve for another purpose - I steamed mine and added them to a power bowl. Have a food processor - this is the perfect dish to use it as it can make quick work of slicing the veggies and prepping the dressing. Use the slicing blade to slice the turnips and the cucumbers. 

And now for the vinaigrette - and back to the food processor. This whole dish is made using your processor - you'll only need to wash it once! Put a big hand of mint into the bowl of the food processor, add 1/4 cup lime juice (you'll need to get this from the grocery, sorry), 1 tablespoon honey (I used a dark honey from Exton Bee Co.), a sprinkling of salt and grind of black pepper. Put the lid on the processor and whirl; slowly adding 1/2 cup of olive oil. Now this is going to make more dressing than you'll need for this recipe, you're welcome! It is so delicious you'll be putting it on everything! Pretty too!

Place your veggies in a shallow bowl and pour on just enough dressing to coat. I used about 3 tablespoons. Gently toss the veggies to distribute. Taste it - spring - right - it tastes like spring! A nice addition to this would be radishes for a pop of color. Have some goat cheese on hand - a crumble would be great. If you tried the recipe, please feel free to leave a comment!

Meatless Monday February 8th: Project Watercress

Are you a fan of Meatless Monday? It's a great practice to take one day out of your week to eat meatless. And, there's no sacrificing taste or nutrition. 

Granted this time of year veggies at the market are somewhat scarce, but you can always count on Old Homestead Farm having watercress. Love this leafy green and it's spicy flavor, nice and peppery. Don't let these tiny little leaves fool you; nutritionally, they pack a punch. They are low in calories, high in phytonutrients, and excellent source of Vitamin K, and a darn good source of Vitamins C and A!

One of these bunches of watercress finds it's way home in my market bag after every market and is usually destined for a salad, mixed up with some arugula and other leafy greens. The challenge this week - to see what else I could make with watercress other than a salad.  I came across an interesting recipe for Watercress Barlotto, basically a twist on risotto, but using barley in place of the arborio rice commonly used in risotto. Comparatively, barley packs more bang for the buck nutritionally than rice - high in fiber, antioxidants and a variety of vitamins and minerals. Plus barley has a nutty flavor and chewy texture perfect in this dish.

I followed the recipe exactly as written - it was very easy to make for a week night dinner. I also had some beautiful oyster mushrooms on hand from Down to Earth Harvest which I decided to use to top the barlotto. These mushrooms have a lot going on nutritionally as well - high in antioxidants and a host of vitamins and minerals. To prep the mushrooms I separated them into individual lobes, tossed with a tablespoon of olive oil, sprinkled with salt and roasted at 425 degrees till browned and crisp. WARNING: these are addicting - just like potato chips, you cannot eat just one. 

Give this recipe a try, you'll realize you simply don't miss the meat!