Recipes from the Market
Fermented Dilly Beans
Recipe courtesy Nate Meadows, 3 Palms Pizzeria
6 c. distilled water
3 T. sea salt Green beans to fill a large mason jar when packed tightly A few sprigs fresh dill 2 cloves garlic, peeled Mix the distilled water and sea salt together to create a saline solution. You can scale up or down the amount of solution based on the size of the batch you are making -- just be sure the ratio of salt to water is 5%. Do not use tap water; always used distilled. Also, be sure you are not using iodized salt. Place the green beans, dill, and garlic into a large mason jar, or fermenting crock if you have one. Pour the saline solution over the vegetables to submerge them completely. If you are using a mason jar, place a plastic bag down on top of the ingredients in the jar, then fill the bag with the same 5% saline solution. When filled with water, the bag will weigh down the ingredients in the jar and force out air. Tie the plastic bag and allow the beans to ferment at room temperature for 2-4 days. After 2-4 days, taste the beans. Allow them to ferment longer if you'd like the taste to be stronger. When you are happy with the taste, place the mason jar lid on the jar and store in the refrigerator, opening the jar every few days to allow excess gas to escape. Eat and enjoy. *Note: You can also add other flavorings to the solution, to your own taste, such as red pepper flakes. |
Farmers' Market Stir-Fry with Garlic, Chile, and Ginger
Recipe courtesy Catherine St. John, Western Reserve School of Cooking
1 T. sesame oil
1-2 t. sambal (Asian chile paste), or to taste
1 T. freshly-grated ginger
2 T. soy sauce
2 T. sesame seeds
4 c. farmers' market vegetables, cut into 2-3 inch pieces
1 T. canola oil
1 onion, cut into large chunks
6 cloves garlic, thinly-sliced
2 ears fresh corn, cleaned and cut into 2-inch pieces
In a small bowl, combine the sesame oil, sambal, ginger, soy sauce, and sesame seeds. Set aside.
If you are using harder vegetables (carrots, broccoli, cauliflower, or green beans), blanch them in boiling salted water for a few minutes then plunge them into ice water. When cool, drain the vegetables and dry them on a layer of paper towels. If using peppers or other softer vegetables do not blanch them.
Heat the canola oil in a wok and add the onions. Stir fry over high heat for a few minutes, then add the garlic and corn. Stir fry for another 3-4 minutes then add the other vegetables. Keep stir frying until the vegetables are heated through, about 4-5 minutes. Pour in the reserved sauce and stir fry for another minute or so.
Serves 4.
1-2 t. sambal (Asian chile paste), or to taste
1 T. freshly-grated ginger
2 T. soy sauce
2 T. sesame seeds
4 c. farmers' market vegetables, cut into 2-3 inch pieces
1 T. canola oil
1 onion, cut into large chunks
6 cloves garlic, thinly-sliced
2 ears fresh corn, cleaned and cut into 2-inch pieces
In a small bowl, combine the sesame oil, sambal, ginger, soy sauce, and sesame seeds. Set aside.
If you are using harder vegetables (carrots, broccoli, cauliflower, or green beans), blanch them in boiling salted water for a few minutes then plunge them into ice water. When cool, drain the vegetables and dry them on a layer of paper towels. If using peppers or other softer vegetables do not blanch them.
Heat the canola oil in a wok and add the onions. Stir fry over high heat for a few minutes, then add the garlic and corn. Stir fry for another 3-4 minutes then add the other vegetables. Keep stir frying until the vegetables are heated through, about 4-5 minutes. Pour in the reserved sauce and stir fry for another minute or so.
Serves 4.
Mom's Green Tomato Relish
Recipe courtesy Kim Horner, 3 Palms Pizzeria
This is Kim's mother's recipe, and it's made often by different members of her family. Everyone tweaks it to their own tastes, but one thing is a constant: They like to eat it with a spoon.
2 quarts green tomatoes, diced 3 green or yellow peppers, diced 3 red peppers, diced 2 c. vinegar (preferably cider, rice, or white wine) 3 medium onions, diced 1 T. celery seed 1 T. turmeric 1 T. salt 1/2 - 1 c. sugar (depending on how sweet you like it) Dice all vegetables. This can be done in a food processor for a fine texture or by hand if you like chunky-style. Add vinegar and spices. Boil for 45 minutes or until liquid is mostly evaporated. Relish can be canned or used once chilled. |
Farmers' Market Scramble
Recipe courtesy Catherine St. John, Western Reserve School of Cooking
"We used to call this Jo's Special, but I think it is better referred to as Farmers' Market Scramble. This recipe allows you to create whatever you like. Just stick to the amounts given below and the directions and you will have a great breakfast, brunch, or dinner. Your local market is full of great ingredients to use. Get the kids involved and you just might find them eating things they normally would turn their noses up to."
2 T. butter (unsalted)
12 large farm-fresh eggs
1/4 c. milk
Salt and pepper, to taste
1 lb. fresh bulk sausage
1 onion, diced
2 c. diced vegetables found at the farmers' market (zucchini, yellow squash, tomatoes, broccoli, cauliflower, or anything else you might like)
6-8 oz. cheese, crumbled or cut in small cubes (you can use goat cheese or feta as well)
In a bowl crack the eggs and whisk them with the milk and season with salt and pepper. Set aside until needed. In a large non-stick skillet crumble in the sausage and cook until the meat is cooked through. Remove the sausage from the skillet to a plate lined with paper towels. Melt the butter in the skillet and saute the onions for a few minutes. Add the other vegetables and continue to saute for another 5-6 minutes. Season with salt and pepper.
Return the sausage to the pan with the vegetables and stir to combine. Pour in the eggs and, using a rubber spatula, scramble the egg over medium heat. Just before the eggs are set, stir in the cheese. Turn the heat off and let the remaining heat in the pan finish cooking the eggs.
Serve with warm tortillas, toast, or toasted bagels.
Serves 6
2 T. butter (unsalted)
12 large farm-fresh eggs
1/4 c. milk
Salt and pepper, to taste
1 lb. fresh bulk sausage
1 onion, diced
2 c. diced vegetables found at the farmers' market (zucchini, yellow squash, tomatoes, broccoli, cauliflower, or anything else you might like)
6-8 oz. cheese, crumbled or cut in small cubes (you can use goat cheese or feta as well)
In a bowl crack the eggs and whisk them with the milk and season with salt and pepper. Set aside until needed. In a large non-stick skillet crumble in the sausage and cook until the meat is cooked through. Remove the sausage from the skillet to a plate lined with paper towels. Melt the butter in the skillet and saute the onions for a few minutes. Add the other vegetables and continue to saute for another 5-6 minutes. Season with salt and pepper.
Return the sausage to the pan with the vegetables and stir to combine. Pour in the eggs and, using a rubber spatula, scramble the egg over medium heat. Just before the eggs are set, stir in the cheese. Turn the heat off and let the remaining heat in the pan finish cooking the eggs.
Serve with warm tortillas, toast, or toasted bagels.
Serves 6
Raw Zucchini Salad
Recipe courtesy Catherine St. John, Western Reserve School of Cooking
2 zucchini, preferably 1 green and 1 yellow, cut on the bias into slices 1/8-inch thick, or julienned
Kosher salt
1 T. minced shallot
1 garlic clove, minced
1 T. lemon juice
2 T. olive oil
Freshly-ground black pepper
1/4 c. toasted slivered almonds or toasted roughly-chopped walnuts (optional)
1/4 c. soft fresh herbs such as parsley, basil, or chives, cut into chiffonade (optional)
Put the zucchini in a colander and sprinkle evenly with 1 t. salt. Toss and sprinkle evenly with another 1 t. salt (you're looking for a good distribution of salt). Let stand for 10-20 minutes (the zucchini should be limp, but still have some bite to them).
In a small bowl, combine the shallot, garlic, and lemon juice.
Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the zucchini briefly under cold water and pat dry. In a medium bowl toss the zucchini with the olive oil, spoon the shallot-garlic-lemon juice mixture over and toss some more. Season with pepper and more salt and lemon if you think it needs it. Garnish with the nuts and fresh herbs, if using.
Serves 4
Adapted from Ruhlman's Twenty, by Michael Ruhlman
Kosher salt
1 T. minced shallot
1 garlic clove, minced
1 T. lemon juice
2 T. olive oil
Freshly-ground black pepper
1/4 c. toasted slivered almonds or toasted roughly-chopped walnuts (optional)
1/4 c. soft fresh herbs such as parsley, basil, or chives, cut into chiffonade (optional)
Put the zucchini in a colander and sprinkle evenly with 1 t. salt. Toss and sprinkle evenly with another 1 t. salt (you're looking for a good distribution of salt). Let stand for 10-20 minutes (the zucchini should be limp, but still have some bite to them).
In a small bowl, combine the shallot, garlic, and lemon juice.
Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the zucchini briefly under cold water and pat dry. In a medium bowl toss the zucchini with the olive oil, spoon the shallot-garlic-lemon juice mixture over and toss some more. Season with pepper and more salt and lemon if you think it needs it. Garnish with the nuts and fresh herbs, if using.
Serves 4
Adapted from Ruhlman's Twenty, by Michael Ruhlman
Summer Ratatouille
Recipe courtesy Joe Horvath, Toast
1 squash
1 zucchini
1 heirloom tomato
2 T. extra-virgin olive oil
2 cloves garlic
2 sprigs basil
Salt, to taste
1 T. oregano
1 t. chili flake
1/2 c. feta
Loaf crusty bread, sliced on the bias and toasted
First, small dice all the vegetables. Place the squash and zucchini in a hot cast-iron pan with the extra-virgin olive oil over medium heat. Set the diced tomato aside.
Mince the garlic, and add to the vegetables that are cooking. Stir, and let cook for another 3-4 minutes, or until the veggies are golden brown.
Gently fold in the reserved tomatoes.
Chiffonade the basil and toss it in with the stewing vegetables, along with the salt, oregano, and chili flake. Taste, and season again if need be!
Place the vegetables on a baking sheet to cool, and then fold in the feta (and sneak another spoonful to taste).
Serve on the toasted bread (crostini) and enjoy (feel free to garnish with some basil)!
Follow Toast @toast_cle on Twitter and Instagram for daily specials!
1 zucchini
1 heirloom tomato
2 T. extra-virgin olive oil
2 cloves garlic
2 sprigs basil
Salt, to taste
1 T. oregano
1 t. chili flake
1/2 c. feta
Loaf crusty bread, sliced on the bias and toasted
First, small dice all the vegetables. Place the squash and zucchini in a hot cast-iron pan with the extra-virgin olive oil over medium heat. Set the diced tomato aside.
Mince the garlic, and add to the vegetables that are cooking. Stir, and let cook for another 3-4 minutes, or until the veggies are golden brown.
Gently fold in the reserved tomatoes.
Chiffonade the basil and toss it in with the stewing vegetables, along with the salt, oregano, and chili flake. Taste, and season again if need be!
Place the vegetables on a baking sheet to cool, and then fold in the feta (and sneak another spoonful to taste).
Serve on the toasted bread (crostini) and enjoy (feel free to garnish with some basil)!
Follow Toast @toast_cle on Twitter and Instagram for daily specials!
Garlic Scape Pesto
Recipe courtesy JJ & Kevin Altomare, Hudson's Restaurant
15 Thaxton Organic Garlic Farm garlic scapes
1/2 bunch parsley
1/2 t. black pepper
1/2 lemon, squeezed
1/2 t. crushed red pepper
1/4 c. walnuts
1/2 t. salt
3/4 c. olive oil
Cut garlic scapes into 1/2-inch segments. Cut parsley off stems.
Place garlic scapes into a food processor and pulverize. Add parsley, black pepper, lemon juice, crushed red pepper, walnuts, and salt to the food processor; continue to pulverize until fully incorporated while slowly drizzling olive oil into the food processor. Pesto should be almost smooth.
Visit Hudson's two locations:
Hudson: 80 N. Main Street, Hudson, OH 44236
Fairlawn: 3900 Medina Road, Akron, OH 44333
1/2 bunch parsley
1/2 t. black pepper
1/2 lemon, squeezed
1/2 t. crushed red pepper
1/4 c. walnuts
1/2 t. salt
3/4 c. olive oil
Cut garlic scapes into 1/2-inch segments. Cut parsley off stems.
Place garlic scapes into a food processor and pulverize. Add parsley, black pepper, lemon juice, crushed red pepper, walnuts, and salt to the food processor; continue to pulverize until fully incorporated while slowly drizzling olive oil into the food processor. Pesto should be almost smooth.
Visit Hudson's two locations:
Hudson: 80 N. Main Street, Hudson, OH 44236
Fairlawn: 3900 Medina Road, Akron, OH 44333
Basic Salad Dressing
Recipe courtesy Lauri Molnar, Hattie's Gardens
1/4 c. vinegar
1/2 t. salt
1/4 t. pepper
1 small clove garlic, peeled and crushed
3/4 c. olive oil
In a small bowl, combine the vinegar, salt, pepper, and garlic. Add the olive oil by pouring it from a liquid measuring cup in a slow trickle while whisking constantly.
Optional: Fresh herbs, mustard, shallots, or a touch of honey can also be added, if you like.
1/2 t. salt
1/4 t. pepper
1 small clove garlic, peeled and crushed
3/4 c. olive oil
In a small bowl, combine the vinegar, salt, pepper, and garlic. Add the olive oil by pouring it from a liquid measuring cup in a slow trickle while whisking constantly.
Optional: Fresh herbs, mustard, shallots, or a touch of honey can also be added, if you like.
Grill Basket Stew
Recipe courtesy Heartland Beefalo
8-10 large carrots, peeled and cut into 3-inch chunks
1 qt. baby Yukon Gold potatoes or new red potatoes
2-3 sweet onions cut into quarters
Olive oil
Kosher or sea salt
Pepper
Seasoned salt
1 1/2 lb. beefalo tenderloin (or round, chuck, rib, or any other of your favorite cuts), cut into 1-inch cubes
1/8 to 1/4 c. teriyaki sauce
Pre-heat grill to 350 degrees.
Combine the carrots, potatoes, and onions in a large bowl and liberally coat with olive oil (in our book, more is better). Sprinkle with salt, pepper, and seasoned salt until all vegetables have a light coating.
Cut the Beefalo into 1 inch cubes. Apply teriyaki sauce and coat liberally with kosher or sea salt (1 to 1 1/2 T.) and pepper. Allow to marinate 45 minutes to 1 hour.
Place the vegetables in a grill basket with 3-4 inch tall sides then place the grill basket in the center of your grill. Turn the burners directly below the basket down to their lowest setting. Adjust the outside burners as needed to maintain 350 degrees in the grill. Cook vegetables for 30 to 45 minutes. Leave the lid closed as much as possible.
Move your vegetables to one side of the basket and add the beefalo to the bottom of the grill basket. Cover the beefalo with the vegetables and pour the remaining marinade over the top of the vegetables. Beefalo cooks fast, so it will only take about 10 minutes before you are ready to stir the grill stew. After mixing the meat together with the vegetables, cook for about another 5 to 10 minutes depending on how done you like your beefalo. (Don’t forget, it will keep cooking for a short time after you remove it from the heat).
Now, we know you would normally pair beef with a bolder red wine, but hey, when we are grilling in Ohio, it is hot. We prefer to serve Beefalo Grill Basket Stew with a sweeter white like Breitenbach’s Frost Fire, a blush like Breitenbach’s First Crush, or even a fruit wine like Apricot or Cherry.
1 qt. baby Yukon Gold potatoes or new red potatoes
2-3 sweet onions cut into quarters
Olive oil
Kosher or sea salt
Pepper
Seasoned salt
1 1/2 lb. beefalo tenderloin (or round, chuck, rib, or any other of your favorite cuts), cut into 1-inch cubes
1/8 to 1/4 c. teriyaki sauce
Pre-heat grill to 350 degrees.
Combine the carrots, potatoes, and onions in a large bowl and liberally coat with olive oil (in our book, more is better). Sprinkle with salt, pepper, and seasoned salt until all vegetables have a light coating.
Cut the Beefalo into 1 inch cubes. Apply teriyaki sauce and coat liberally with kosher or sea salt (1 to 1 1/2 T.) and pepper. Allow to marinate 45 minutes to 1 hour.
Place the vegetables in a grill basket with 3-4 inch tall sides then place the grill basket in the center of your grill. Turn the burners directly below the basket down to their lowest setting. Adjust the outside burners as needed to maintain 350 degrees in the grill. Cook vegetables for 30 to 45 minutes. Leave the lid closed as much as possible.
Move your vegetables to one side of the basket and add the beefalo to the bottom of the grill basket. Cover the beefalo with the vegetables and pour the remaining marinade over the top of the vegetables. Beefalo cooks fast, so it will only take about 10 minutes before you are ready to stir the grill stew. After mixing the meat together with the vegetables, cook for about another 5 to 10 minutes depending on how done you like your beefalo. (Don’t forget, it will keep cooking for a short time after you remove it from the heat).
Now, we know you would normally pair beef with a bolder red wine, but hey, when we are grilling in Ohio, it is hot. We prefer to serve Beefalo Grill Basket Stew with a sweeter white like Breitenbach’s Frost Fire, a blush like Breitenbach’s First Crush, or even a fruit wine like Apricot or Cherry.
Russian Kale Ragout
Recipe courtesy Christina Shahriari, Home4Lunch
1 T. olive oil
1/2 c. chopped onion
2 cloves minced garlic
1 bunch Russian kale, roughly chopped
1 large tomato, chopped
Kosher salt
Pepper
Heat oil in a sauté pan. Add onions and a pinch of salt and cook for 5 minutes. Add garlic and cook until soft (do not brown garlic). Add kale and allow to wilt. Add tomato, salt, and pepper to taste. Cover and allow juices to release from tomatoes.
Serve over rice or pasta.
1/2 c. chopped onion
2 cloves minced garlic
1 bunch Russian kale, roughly chopped
1 large tomato, chopped
Kosher salt
Pepper
Heat oil in a sauté pan. Add onions and a pinch of salt and cook for 5 minutes. Add garlic and cook until soft (do not brown garlic). Add kale and allow to wilt. Add tomato, salt, and pepper to taste. Cover and allow juices to release from tomatoes.
Serve over rice or pasta.
Pasta Salad with Micro Green Dressing
Recipe courtesy Christina Shahriari, Home4Lunch
6 cloves finely-minced garlic
1/4 c. olive oil
1/4 c. finely-minced sweet onion
Salt and pepper
1 cup spicy micro greens
1 lb. baby new potatoes, sliced and boiled in slightly-salted water
Finely mince garlic by adding a pinch of salt and rubbing the side of the knife over the garlic to release its juices.
Combine olive oil, garlic, onion, salt, pepper, and micro greens in a bowl. Add the hot potatoes and toss to combine. Serve warm or room temperature.
Note: If serving a day later, add additional micro greens before serving.
1/4 c. olive oil
1/4 c. finely-minced sweet onion
Salt and pepper
1 cup spicy micro greens
1 lb. baby new potatoes, sliced and boiled in slightly-salted water
Finely mince garlic by adding a pinch of salt and rubbing the side of the knife over the garlic to release its juices.
Combine olive oil, garlic, onion, salt, pepper, and micro greens in a bowl. Add the hot potatoes and toss to combine. Serve warm or room temperature.
Note: If serving a day later, add additional micro greens before serving.
Spicy Ragu of Rainbow Chard and Potatoes
Recipe courtesy Christina Shahriari, Home4Lunch
1 T. olive oil
1/2 c. chopped onion
1 bunch rainbow chard, roughly chopped, stems and leaves separated
4 cloves minced garlic
Cayenne pepper, to taste
1 large tomato, chopped
1 c. diced cooked potatoes
Kosher salt
Pepper
Heat oil in a sauté pan. Add onions and chopped chard stems and a pinch of salt and cook for 5 minutes. Add garlic and cook until soft (do not brown garlic). Stir in cayenne pepper, tomato, and 1/4 cup water. Add chard leaves to the mixture and allow to wilt. Add potatoes and allow to simmer covered for 5 minutes.
1/2 c. chopped onion
1 bunch rainbow chard, roughly chopped, stems and leaves separated
4 cloves minced garlic
Cayenne pepper, to taste
1 large tomato, chopped
1 c. diced cooked potatoes
Kosher salt
Pepper
Heat oil in a sauté pan. Add onions and chopped chard stems and a pinch of salt and cook for 5 minutes. Add garlic and cook until soft (do not brown garlic). Stir in cayenne pepper, tomato, and 1/4 cup water. Add chard leaves to the mixture and allow to wilt. Add potatoes and allow to simmer covered for 5 minutes.
Fun Fruity Salsa
Recipe courtesy Hattie's Gardens
1/4 c. red onion (see instructions below for preparation)
3 c. ripe fruits, such as nectarines and purple plums
1 c. ripe red and yellow tomatoes, chopped
1 1/2 c. ripe melon, such as cantaloupe or watermelon
1/2 c. peppers, such as green long horn and jalapeño
1/4 c. cilantro
1 lime
Salt and pepper to taste
Soak red onion for 10 minutes in cool water face down after slicing in half. Cut in very small diced pieces the fruit, tomatoes, melon, and green long horn peppers. Finely dice drained onion and jalapeno pepper. Chop cilantro. Put all ingredients into a small bowl and squeeze lime juice over, then toss and add salt and pepper to taste.
3 c. ripe fruits, such as nectarines and purple plums
1 c. ripe red and yellow tomatoes, chopped
1 1/2 c. ripe melon, such as cantaloupe or watermelon
1/2 c. peppers, such as green long horn and jalapeño
1/4 c. cilantro
1 lime
Salt and pepper to taste
Soak red onion for 10 minutes in cool water face down after slicing in half. Cut in very small diced pieces the fruit, tomatoes, melon, and green long horn peppers. Finely dice drained onion and jalapeno pepper. Chop cilantro. Put all ingredients into a small bowl and squeeze lime juice over, then toss and add salt and pepper to taste.