Eagleview Farmers Market - allow me to introduce you to Aldebaran Farm

We are very excited to join Eagleview Farmers Market for the remainder of the season! This is Aldebaran Farm's first year of operation, and it is a small one acre farm owned and operated by Heidi Ochsenreither and Dan Risser. You will see Dan at market more often as Heidi will be manning the field work on Thursdays. 

Rainbow over Aldebaran Farm

Rainbow over Aldebaran Farm

Aldebaran Farm specializes in doing a consistent variety of top-quality baby greens, including lettuce mix, spicy salad mix, arugula, and baby red Russian kale. Bear with us as we adjust our field map and seeding schedule to accommodate this additional market - it typically takes 2-3 weeks for our baby greens to come in so it may be a few weeks before we have a sufficient quantity to satisfy this additional market. We also grow microgreens and pea shoots, although we are taking a break from the pea shoots during the heat of summer as the peas don't like the heat so much.

In addition to our greens, we grow a diverse array of vegetables, with a consistent weekly supply of carrots and beets and a concentration on summer crops including squash, cucumbers, eggplant, peppers, and tomatoes (heirloom, cherry, and paste.) We plan to have a unique and diverse array of heirloom tomatoes this year (13 different varieties), some of which will be familiar to you (such as Brandywine and Black Krim), and some of which are rare and new to even us (Chestnut Chocolate and True Black Brandywine to name a few.) We farm in a climate that is consistently a few degrees cooler than the Exton area so our vegetables tend to come in slightly later, but we see a lot of green tomatoes on the vine!

This week we will be bringing small quantities of arugula, baby red Russian kale, and spicy salad mix, as well as some microgreens. Additionally, we will have summer squash/zucchini, cucumbers (pickling and slicing), carrots, beets, savoy cabbage, Napa cabbage, kohlrabi, Swiss chard, kale (curly and Toscano), lettuce heads, parsley, scallions, and a small quantity of dill and edible dill flowers. We look forward to meeting you, please stop by our stand and say hello! Also, check out our Facebook and Instagram!

Lisa
Picnic Basket Side Dishes - Deviled Red Beet Eggs
Plentiful and beautiful - beetiful!

Plentiful and beautiful - beetiful!

Picnic season is here! We're going to take the next few blog posts to talk about quick ideas for picnic sides using ingredients you can find at the farmers market. Today, it's deviled red beet eggs - what's a picnic with deviled eggs!

Sure, we could have just shared a recipe for plain old white deviled eggs, but it's red beet season, and nothing is prettier than a red beet deviled egg. There are a few steps to this recipe, but stick with it because the the outcome is well worth it!

Step One: pickle your beets! Here's an easy recipe for pickled beets, standard, quick and not complicated. You'll end up with great pickled beets.

Step Two: Make hard boiled eggs, the most important step to get right!. Now this may sound silly, but you want old eggs. Older eggs are easier to peel. Our farmers bring such fresh eggs to market that if you try to hard boil them the day you get them home you'll end up with half the white stuck to the shell. You'll be cursing at the farmer and that's just not good. Your eggs should be about 2 weeks old to make peeling easier. Follow the directions here to make a perfect hard boiled egg.

Step Three: Pickle your eggs by soaking them with your pickled beets. You'll likely need to turn them midway through the process to get them a uniform color. I like to keep them in them with the beets for about 12 hour. After that the yolks begin to soak up the beet color and, well, it just isn't pretty.

Step 4: Devil them! Where to begin? There are so many recipes for deviled eggs. I love the recipe in Food With Friends by Leela Cyd. Yep, I still buy cookbooks, still love them! I kept my filling simple for this post, but there are so many different ways to flavor your filling it's difficult to decide. 

Here's my process with my tried and true process. I make a lot of deviled eggs. My 93 year old mother-in-law loves them and I want to stay on her goos side.

Food with Friends!

The yolks are perfect. If you are getting a gray ring around your yolk, you're over-cooking your eggs! 

Mash Yolks!

I love using my potato ricer to mash my yolks - gives a smooth texture!

So Easy!

Really - you can do more than rice potatoes with your potato ricer!

Prep the filling!

I used mayo, cumin, turmeric and lemon juice.

Add-ins:

Consider adding some relishes or salsa from Hazel & Ash or Laura's Garden

Piping Bag!

I use a piping bag to fill the eggs - looks prettier!

Creative

I like to use different tips to make the filling look nice.

Add toppings

I added capers, diced pickled beets, and slivers of Laura's Garden Pickled Carrots

There you go, deviled red beet eggs - so delicious.

What's next? Tomorrow a great cabbage and cucumber slaw, plus zucchini ribbon salad. That's right - ribbons - the spiralizer is making it's debut. Wednesday we're cooking up an amazing carrot dip - delicious, simple and oh so good for you. And Thursday we're featuring a reader recipe using jams from Mamy'li Jam! 

Get Pickled!

Market folks love pickles. We love to talk about our pickle recipes. We think everyone should pickle. It's so easy, especially refrigerator dill pickles.

Jenelle from Old Homestead Farm and I have been making this recipe for years. It is perfect. It is simple. It is delicious. Super crunchy! And once you get a few jars going, you can add more cukes (farmer lingo for cucumber!) to the mix to reuse the pickling juice. Or, you could add other produce - broccoli, cauliflower, zucchini, pretty much anything.

Plus, I have a guilty obsession - applesauce from Whiskey Hollow. I'm swimming in quart jars to reuse from my applesauce obsession. If you've not tried it, well, the more for me! Hint - they are great pickle jars too!

So here's a link to the recipe for Refrigerator Dill Pickles from Once Upon a Chef. Unlike other recipes that I fuss with, add a little more of this, little less of that, this is one that goes untouched. Its that good!

So, be sure to pick up fresh Kirby cukes and dill from the market and you're all set for pickle glory! Remember, these are fresh refrigerator dill pickles, no hot water bath processing. Easy!

Herbed Citrus Vinaigrette + Seasonal Pasta Salad

Herbs are in season - ever farmer has a lovely collection of basil, dill, cilantro, mint, parsley and more. Just the flavor of these herbs suggests the freshness of summer. And, oh the possibilities. Here's a great recipe when you find yourself fully armed with bunches of herbs - Herbed Citrus Vinaigrette.

Ingredients

  • 2/3 cup olive oil
  • 1/2 cup citrus juice (I used what I had on hand, a mix of lemon and lime)
  • 2 Tbsp honey, local of course
  • 1 - 2 tsp mustard, Dijon or whole grain
  • a cup of herb leaves, a big handful (i used a mix of basil, cilantro and mint)
  • salt and pepper to taste

lace all of the ingredients EXCEPT the OLIVE OIL in a blender. Give it a whirl to chop up the herbs. Then, with the motor running, pour in the olive oil in a thin stream. The results, a beautiful green dressing to use on veggie salads, pasta salads, and yes, fruit salads.

In my market bag last week I brought home beautiful pasta from Aunt Mamies, Cavatelli, perfect for pasta salad, plus 2 bunches of arugula and shelled peas from Old Homestead Farm. I cooked the pasta according to the package directions, perfect. Steamed the peas just to take away the crunch - don't go mushy on me here - and cooled them down in an ice bath! And then washed up the arugula. For the salad, I simply tossed the cooled pasta with the cooled peas and freshly bathed arugula, dressed it with some of my Herbed Citrus Vinaigrette and presto, the perfect side dish. Top with a great local cheese - sure go ahead! Maybe slosh on a perfectly poached egg, oh how delish that would be. Other veggies, other grains, oh the others, oh the possibilities!

For dinner that night - the pasta salad paired with a grilled lamb chop from Lindenhof Farm and a first of the season tomato salad tossed with Stoudt's Blue Cheese. 

Lisa
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.