Tag Archives: vegetarian

Eating from the Farmstand Locavore Bag (Week of October 16th – October 20th)

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1 Bunch Green Chard (Pesticide Free from Hydroponic Farm – Greens on the Gro, Palmetto FL)
Creamy Swiss Chard & Bell Pepper Medley

1 Seminole Pumpkin (My Mother’s Garden, Wimauma FL)
Pumpkin Tangerine Cake

1/2 lb Sweet Pepper Medley (NC)
Creamy Swiss Chard and Bell Pepper Medley

1 Eggplant (GA)
Baby Bok Choy & Eggplant Stir Fry

1/2 lb Baby Bok Choy (CA)
Baby Bok Choy & Eggplant Stir Fry

1 lb Fall Glo Tangerine (FL)
Pumpkin Tangerine Cake

3 Gala Apples (WA)
Rice Pudding with Caramel Gala Apples

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Eating From the Farmstand Locavore Bag (Week of August 14th – August 18th)

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This weeks’s Farmstand Locavore Bag features Florida Green Okra and tomatoes and green pepper from the NE region.

-1/2 lb Okra (FL)
Okra and Peppers

-1 Green Pepper (PA)
Okra and Peppers

-1 Pint Mini Mixed Medley Tomatoes (PA)
Medley Mix Tomato Ketchup
INGREDIENTS:
1 pint medley mix tomatoes
¼ C finely chopped onion
½ tsp grated fresh ginger
1 T cider vinegar
1 ½ tsp packed brown sugar
DIRECTIONS:
Preheat oven to 400 degrees.
Toss all ingredients in a baking dish.
Roast, uncovered, 30 to 40 minutes or until tomato skins burst and most of liquid has evaporated, stirring every 10 minutes.
Cool slightly; transfer to food processor or blender and process until smooth.
Makes about 1 ½ C ketchup.
Teenaspridecsa.com

-1 Bunch Collards (WI)
Creamy Cauliflower and Greens Soup

-1 Cauliflower (CA)
Creamy Cauliflower and Greens Soup

-3 Bartlett Pears (US)
Plum and Pear Crumble

-3 Black Plum (CA)
Plum and Pear Crumble

Eating From the Farmstand Locavore Bag (Week of July 16th – July 21st)

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1/2 lb Okra (FL)

Ingredients
2 quarts fresh okra
1 to 2 large eggs, lightly beaten
About 1 cup cornmeal
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 teaspoon onion powder or garlic powder (optional)
1/2 to 3/4 cup bacon drippings or vegetable oil (enough to fill the skillet 1/4 inch deep)

Directions
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
Heat the bacon drippings in a 12-inch cast iron skillet over medium-high heat until hot. To test, add a slice of okra to the skillet to see if it really sizzles. Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings.
Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.

Fried Okra

1/2 lb Black eyed peas in shell (FL)

4 cups fresh shelled field peas, any variety
2 1/2 cups water (you can substitute chicken stock or pork stock)
One small slice (about 1 1/2 ounces) of salt pork or other cured, smoked or not, piece of fatty pork such as bacon
OR you can substitute 1 tablespoon olive oil plus 1 teaspoon salt
OR a teaspoon of bacon grease
OR you can use a few small pieces of heavily salted fresh pork belly or fatback that you rendered slowly in a pan until well browned
4-5 small whole okra pods
Salt and pepper to taste

Directions
Carefully wash and pick over the peas. Discard any damaged peas and trash. Put the peas in a pot and cover with water or stock. Bring to a boil over med-high heat. At this point the peas will throw off a lot of foam, which needs to be skimmed off. When the foaming stops, reduce the heat to low and simmer for 15 minutes. Then place a handful of small okra pods on top of the peas, cover the pot, and simmer another 10-15 minutes until the peas are sufficiently tender — more than al dente, less than mushy. Taste carefully for seasoning. The amount of salt you will need to add will depend on how salty your seasoning meat or cooking stock is. Serve hot with Black Skillet Cornbread, fresh sliced tomatoes with homemade mayonnaise, and a few slices of sweet onion.
Field Peas and Okra

1 Bunch green kale (SC)

1 Avocado (FL)

Serves 4
1 bunches Kale
1/2 Cabbage
1 tablespoons Lemon Juice
1/2 tablespoon Honey
1/2teaspoon Dijon Mustard
1 tablespoons Sweet Balsamic Vinegar
1 Avocado
1 handful Roasted Almonds

Stack the kale leaves into tight bunches and slice into thin shreds, starting with the tops. Slice the half cabbage into shreds and toss with the kale, adding until the amounts of kale and cabbage are roughly equal.
Pit and slice the avocados into halves and scoop onto the kale and cabbage. Massage the avocado into the greens with your hands, coating each piece to create a creamy base for your dressing.
To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Pour dressing over salad and toss.Season with salt and pepper, top salad with chopped roasted almonds and serve.
Massaged Kale and Avocado Salad

1 Tomato (SC)

INGREDIENTS
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired

PREPARATION
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Tomato Avocado Salsa

3 Sapodilla (FL)

Single serving:
½ cup milk
1 Tbsp honey
½ cup sapodilla flesh
4 cups ice
Place all ingredients in blender and process until smooth.
Tropical Sapodilla Sherbert

Eating From the Farmstand Locavore Bag (Week of July 3rd – July 7th)

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Rich avocado, juicy tomato bites, hearty sweet potatoes are just the beginning of this week’s Farmstand Bag. Check out these recipes to complement the many flavors in our Farmstand Locavore Bag:

– 1 Bunch Red Kale (NC)

Eggplant Red Russian Kale Fried Rice

Kale & Sweet Potato Soup

– 2 Sweet Potatoes (NC)

Kale & Sweet Potato Soup

– 1 lb Green Beans (NC)

Simple Green Bean Avocado Salad

Roasted Eggplant & Green Beans

– 1 Pint Grape Tomato (GA)

Simple Green Bean Avocado Salad

Creamy Avocado Pasta with Roasted Tomato

– 1 Avocado (Florida)

Simple Green Bean Avocado Salad

Creamy Avocado Pasta with Roasted Tomato

– 1 lb Eggplant (GA)

Roasted Eggplant & Green Beans

Eggplant Red Russian Kale Fried Rice

Eating From the Farmstand Locavore Bag (Week of June 26th – June 30th)

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This week’s bag should be called the “Southeastern.” It has produce from Florida, Georgia, and the Carolina’s. The Southern-Summer charm is evident in this bag; from the southern peaches to the summer squash. Enjoy!

1 Bunch Green Kale (NC)

Roasted Beet and Kale Salad

Crispy Kale Chips

– 1 lb Yellow Squash (GA)

Zucchini and yellow squash gratin

Bourbon Mango Pulled Summer Squas

– 4 Yellow Peach (SC)

Peach Mango Popsicles

Beet Peach Salad

– 1 lb Beetroot (NC)

Roasted beet and kale salad

Beet Peach Salad

– 1 Tommy Atkins Mango (Florida)

Peach Mango Popsicles

Bourbon Mango Pulled Summer Squash

– 1 lb Zucchini (GA)

Zucchini and yellow squash gratin

Bourbon Mango Pulled Summer Squash

Eating From the Farmstand Locavore Bag (Week of June 19th – June 23rd)

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Feeling adventurous this week? We’ve sprouted out with dandelion greens:

– 1.5 lb Valencia Orange (FL)
Watercress, Sprout & Citrus Salad
Orange Avocado Salad (do you think dandelion greens would work well mixed in?)

– 1 Bunch Dandelion Greens (GA)
Dandelion Salad
Asian Wild Green Salad

– 1 Pint Cherry Tomato (FL) Both recipes call for cut tomatoes and we think substituting halved cherry tomatoes will work well in their place.
Dandelion Salad
Avocado Salad

– 1/2 lb Bean Mung Sprout (FL)
Watercress, Sprout & Citrus Salad
Asian Wild Green Salad

– 2 Green Bell Pepper (FL)
Avocado Salad
Asian Wild Green Salad (recipe calls for red bell pepper, green should do just fine)

– 1 Avocado (FL)
Avocado Salad
Orange and Avocado Salad (do you think dandelion greens would work well mixed in?)

Eating from the Farmstand Locavore Bag (May 29th – June 2nd)

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Just when we thought our local season was coming to an end we got the great news that King Farm will try to harvest through the month of June. Locally + Sustainably Grown = Love

This weeks Farmstand Locavore Bag:

– 1 Greek Oregano 4″ Potted Herb (My Mother’s Garden)

Once you receive this potted herb, you’ll want to replant in a larger pot or plant directly in the ground. It will provide you oregano for many recipes to come if you provide it with a little sunlight and water.

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Kabocha Squash (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Large Heirloom Tomato (King Farm)
Collard Greens in Tomato Sauce

Fresh Cabbage and Tomato Salad

Eggplant and Tomato Casserole

– 1 Green Cabbage (King Farm)
Smothered Collard Greens & Cabbage

Fresh Cabbage and Tomato Salad

– 1 Bunch Collard Greens (King Farm)
Smothered Collard Greens & Cabbage

Collard Greens in Tomato Sauce

– 1 lb Japanese Eggplant (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Eggplant and Tomato Casserole

– 1 Bunch of Bunching Onion (King Farm)
Thinking you could try your bunching onions with these – let us know what you think.
Smothered Collard Greens & Cabbage

Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella