Guest Blogger: AnnMarie Cantrell from Cucina Verde

Everyone knows Annmarie Cantrell from Cucina Verde. If you don't, you will soon. She is at the Eagelview Farmers Market every other week, but will also be making guest appearances at the Malvern and Downingtown Farmers Markets this summer. If you have not tried her krauts, kimchi, Moroccan carrots and more, you simply don't know what you are missing.

In addition to Annmarie making the great fermented products she sells at our farmers markets, she is also a a great cook! Last week she posted a fantastic seasonal recipe on her blog that she agreed to share with The Market Beet. The recipe, Quinoa Spinach and Herbs Salad, looks delicious and ever so healthy. And while spinach is not that readily available at the market these days (it doesn't like the heat), you can substitute any green.

Visit the Cucina Verde blog to get her recipe, and please leave a note to say we sent you! 

Thanks ever so much Annmarie for sharing your talent with The Market Beet.

Sheet Pan Dinner: Summer.July.2017

So we've played with sheet pan dinners before - quick and easy meals to throw together for the family. I had a drawer full of gorgeous produce in the fridge that needed to be processed and decided to pull it all together on a sheet pan.

There's really no recipe - you can just use what you have on hand. For my sheet pan concoction I used taters from B&H organic Produce, Quick tater tip: I use Veggie Scrub (see photo below) to make quick work of cleaning the taters. This little thing is genius. You can make your own using netting from old onion bags, but if you see the real deal in a kitchen shop I suggest making the purchase.

Also on my sheet pan: one green pepper sliced into strips, a small bunch of broccoli and a small head of cauliflower in bite sized pieces, and a yellow squash cut into about 1 inch pieces. Drizzle the whole shabam with olive oil and a sprinkling of salt. Pop it into a hot oven, 400 degrees, until veggies are roasted to your liking.

Lindenhof Farm had a new product last week - smoked chorizo. I tool the chorizo out of the casing (personal preference) and roasted them on a small sheet pan while my veggies were roasting, Toward the end of the cooking time, I poured one bottle of Bottled Thyme's Romesco Sauce in a casserole and popped that in the oven to warm. When all is done - combine! This was:

  • so easy
  • so flavorful
  • so healthy
  • so impressive
  • such a great way to use your fresh farmers market produce

As a side, I rescued more veggies from aging in my fridge drawer, this time for a quick salad: a kohlrabi, one small fennel bulb, 4 pickling cucumbers (love them fresh) including 2 of the yellow varieties, a handful of cherry heirloom tomatoes and, not pictured, a jalapeno. After some quick slicing and slivering, a dressing with EVOO and sorghum vinegar, and a sprinkling of salt and pepper it was ready for the table. Be creative - play with your food!

Picnic Dessert Bar Cookies

I LOVE when market shoppers send me recipe ideas - send more!!!

Holly's Passion Fruit and Nectarine Crumble Bars!

Holly's Passion Fruit and Nectarine Crumble Bars!

Earlier this week Holly, a shopper at Malvern Farmers Market sent me a recipe for "Crumble Bars" that she makes using jam from Mamyli' Jam. Her most recent version used Liliane's nectarine and passion fruit jam - it just sound delicious!

Bar cookies are perfect picnic food! And using jam makes prepping these bar cookies quick and easy.

Want the recipe for her "crumble bars"? Me too! Here you go - the original recipe was for Raspberry Oatmeal Crumble Bars from Averie Cooks. I've got a jar of Mamyli' Jam's Apricot Cream Jam - think they'd make great a great version of Averie's bar cookies.

Do you have a great recipe using market ingredients? Please forward it to me for The Market Beet!

Picnic Dip - Vegan Friendly!

I've fallen in love with this Moroccan Carrot Dip. I especially like that it is vegan for the vegans in the family. Carrots are in season right now and this is just an excellent recipe to feature them.

I followed the recipe as written except that I roasted the carrots in the oven at 400 for about 30 minutes instead of cooking in a pan. Also, instead of using a potato masher, I used the Vitamix to chunky puree the dip. 

This dip is so good for you, carrot-y, full of exotic Moroccan flavors, sweet. Low in calories too! And sure, it's a dip, delicious on crackers, pitas, a spoon! But I think this would taste great spread on a baguette topped with some sheep's milk cheese or goat's milk cheese. A little rice or couscous for dinner - spoon some of this on top! 

More Picnic Side Dish Ideas: Slaw and Salad!

These two salads cannot be easier to make, or easier to pack up in the picnic basket. And, today we're debuting the spiralizer, perfect for transforming summer's zucchini and cucumbers into something the kids will love.

Recipe One: Zucchini Salad. The recipe calls for 1/4 inch slices of the zucchini and yellow squash. I opted to pull out the spiralizer. Sure the slices are thinner than the instructions. I simply adjusted the roasting time to only 5 minutes.

After roasting the zucchini, all that's left is dressing it with olive oil - use either Kastania or Lovin' Spoonful; and adding vinegar. Keepwell Vinegar has only visited Malvern Farmers Market but we promise they will try to visit all of our markets. I used their Sorghum Vinegar to dress the salad, it adds a lovely sweetness. Sure, you can serve this warm, but I cooled the roasted sqaush to room temp and it was delicious!

My squash mushrooms - they found their way into an omelet!

Recipe Two: Herbed Cabbage Cucumber Slaw. Again, so easy!


  • One head cabbage, thinly sliced 
  • One cucumber, quartered length-wise, then sliced thinly
  • Dill, Mint, Cilantro - I used about a total of 1/2 cup of these chopped herbs
  • Juice of two limes
  • Olive Oil for Dressing, about 1/4 cup.
  • Salt and Pepper to taste

Chop the veggies and herbs. Combine in a bowl. Dress with the lime juice and olive oil, toss. Season with salt and pepper. Done! I've had a big batch in the fridge and have been eating it for the past 3 days - delicious. So good for you too, and super low in calories!

Lisa Comment