This is the home of Barnadette’s Fabulous Food Facts & Recipes, mostly contributed by our mascot, Barnadette, the brown and white cow featured on our Friends pins and market bags, and her friends. She’ll be adding to them periodically, and welcomes submissions. Of course, most of the ingredients are available at the market in season.
Chopped Salad with Carrot Ginger Dressing
This is the recipe that Barnadette’s friend, food expert and author Terry Walters, recently demonstrated at the farmers market. She says she fell in love with the salad dressing served at her favorite Japanese restaurant and couldn’t sleep till she figured out how to make it herself. Now she’s sharing it with all of us.
1 head romaine lettuce, chopped
4-5 red leafed lettuce leaves, chopped
1/4 cup peeled, watermelon radish or daikon, julienned
1/4 cup carrot, julienned
Compose salad on 6 plates using the ingredients above.
2 carrots, chopped
1 small shallot, peeled
2 tablespoons grated fresh ginger
1/4 cup extra virgin olive oil
3 tablespoons brown rice vinegar
1 tablespoon lime juice
1 tablespoon toasted sesame oil
1/4 teaspoon ot pepper sesame oil
2 tablespoons white miso of choice
1 tablespoon mirin
Combine carrots, shallot and ginger and chop in a food processor. Add the rest of the ingredients and process until well blended and consistent but not completely smooth. Spoon over salads. Refrigerate leftover dressing in an airtight container. Makes 1 1/2 cups dressing.
Terry Walters, 6/1/15
Osso Buco with Apples and Cream
Barnadette’s friends, cookbook authors Mark Scarbrough and Bruce Weinstein, suggest this recipe for a Valentine’s Day feast. The long, slow cooking infuses the flavors throughout the meat and makes it supremely tender. Prep time is only 30 minutes and venison can be substituted for veal. Serves 4.
a 4 to 5-1/2 quart slow cooker
6 ounces slab bacon cut into 1/2-inch cubes
Four 1 1/2-inch thick veal osso buco slices, (about 12 ounces each), tied*
8 ounces leeks (white and pale green parts only), halved lengthwise, washed thoroughly and thinly sliced
6 tablespoons brandy
1 tablespoon minced fresh sage leaves
3/4 teaspoon ground allspice
1/2 teaspoon ground black pepper
2 large Granny Smith apples, peeled, cored and cut into 3-inch chunks
1 cup dry white wine, such as an Albarino or Chardonnay
1/4 cup heavy cream
Fry the bacon cubes in a large skillet set over medium heat until well browned and even a little crunchy at the edges, between 5 and 8 minutes. Use a slotted spoon to transfer them to the slow cooker.
Slip the osso buco into the bacon fat-filled skillet, still set over the heat. Add only as many pieces as will comfortably fit, browning them on both sides in batches, about 8 minutes, turning once. Transfer the browned meat to the slow cooker, arranging them in one layer, overlapping as little as possible.
Add the leeks to the skillet and cook until wilted and aromatic, about 4 minutes, stirring frequently. Pour in the brandy; if the liquid ignites, quickly cover the skillet and move it off the heat for 2 minutes before uncovering and proceeding. As the liquid in the skillet comes to a full boil, scrape up any browned bits on the hot surface. Stir in the sage, allspice and pepper, then scrape the contents of the skillet into the slow cooker. Add the apples and wine. Cover and cook on low for 9 hours, or until the meat is gorgeously tender at the bone. (Will keep for 3 hours on Warm.)
Use a slotted spoon to transfer the portions of veal to serving bowls. Remove the twine. Skim the surface fat off the sauce in the cooker; pour the sauce and all the vegetables into a large saucepan. Bring to a boil over high heat, stir in the cream and cook for 1 minute, stirring all the while. Ladle the sauce and vegetables over the portions in the bowls. Serve with crusty bread, goat cheese, a green salad and more of the wine you used for cooking.
*To tie osso buco, wrap butchers’ twine once or twice around the circumference, positioning the twine in the middle of the area. The portions must be tied or the meat will quite literally fall off the bone as the fatty connective tissue melts during braising. You can snip the twine away just before you ladle the sauce over the cooked pieces.
Bruce Weinstein and Mark Scarbrough, 2/10/15
(c) 2014. From their Great American Slow Cooker Book (Clarkson Potter, 2014)
It’s been a long time since Barnadette shared one of her recipes, but that doesn’t mean that she has lost interest in food. This recipe comes from her English friend Flossie’s farmer, who doesn’t have any qualms about eating the main ingredient. Try it!
2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths
an instant-read thermometer
lemon wedges to garnish
Put oven rack in middle position and preheat oven to 200°F.
Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of waxed paper and coat patties all over.
Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
Heat remaining 2 tablespoons butter in same skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste. Top veal patties with mushrooms and serve.
Flossie’s farmer, 10/4/14
Farfalle with Mushrooms
Sometimes Barnadette comes home from the market with especially interesting ingredients
and likes to experiment with them in combination with pasta. Here is one of
her recent successes.
About 6 oz shiitake mushrooms
About 1/4 cup coarsely chopped parsley leaves
One or two cloves of garlic
1/4 lemon, as a wedge
Fresh coarse-ground black pepper
Pinch of sea salt
Extra-virgin olive oil
Freshly grated Parmigiano Reggiano
While the water for the farfalle is heating, remove the mushroom stems and
slice the caps crosswise into long strips. Peel the garlic (one large clove
will be plenty) and sliver lengthwise. Grate most of the rind off the lemon
(save and use for something else), cut out one quarter of it and chop
coarsely. Heat the olive oil in a pan large enough to take the mushrooms in
While the farfelle is cooking, saute the garlic lightly, then add the
mushrooms and cook until tender; keep the heat low enough that the mushrooms
don’t give up moisture. This should take about 8 to 10 minutes. When the
farfalle and mushrooms are both done, add the lemon, parsley, pepper and a
little sea salt, drain the farfalle and pour it into the pan with the
mushroom mixture. Turn the heat high and stir just until everything is hot
and well mixed. Top with freshly grated cheese. Serves 2.
Fried Eggs with Greens and Mushrooms
Barnadette is absolutely crazy about kale…she just can’t get enough of it! Here’s a quick and easy recipe to get all the goodness of kale served to your family in only 15 minutes.
4 tablespoons of unsalted butter for chili butter
1 tablespoon small fresh sage leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
10 ounces cremini or button mushrooms
2 garlic cloves, sliced thin
6 cups kale cut into 3/4 inch ribbons
2 tablespoons water
2 tablespoons unsalted butter, additional
4 large eggs
Make the sage chili butter. Melt butter in saucepan over medium heat. Add sage and red pepper flakes, and simmer until sage is crisp, about 3 minutes.
Heat large skillet over high heat, swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender. Reduce heat to medium, stir in garlic and then greens and water. Cook, stirring until greens wilt. Add butter and stir until melted. Push greens aside to make 4 wells. Crack 1 egg into each well and season with salt. Cook until whites are set but yolks are still runny. Drizzle with sage-chili butter and serve.
Green Spring Soup
Barnadette was reading the June issue of Cooking Light and was inspired to contact Deborah Madison, author of “Vegetable Literacy” and an authority on plant cookery, to ask if she would share a recipe. This is what Deborah sent…a perfect recipe for this time of the year.
2 tablespoons butter, plus extra for the croutons
1 large leek, trimmed and chopped, a scant 2 cups
2 small potatoes, peeled, quartered and thinly sliced, a scant cup
1 garlic clove, slivered
Sea salt and freshly ground pepper to taste
1 bunch spinach, stemmed and chopped, or 2 cups chard or beet greens
1 to 2 cups sorrel, slivered
4 cups chopped lettuce
2 tablespoons each chopped parsley, tarragon or basil
6 cups water, vegetable stock or chicken stock
Lemon juice to taste
1 cup small cubes of bread, without crusts
Cream to taste
Melt the butter in a wide pot over medium heat, then add the leeks, potatoes, and garlic. Cook for several minutes then add the greens and herbs and season with 1 teaspoon salt. Stir, add the water and bring to a boil. Simmer, partially covered, until the potatoes are tender, about 20 minutes.
Puree the soup. Taste it for salt, season with pepper, then add few drops of lemon juice to sharpen the flavors.
Crisp the croutons in a few tablespoons butter (or simply toast them in the oven) until golden. Serve the soup with a little cream just stirred in at the end, leaving nice fat streaks, and the croutons.
Variations and notes
* Include a handful of celery leaves, and/or a celery stalk, chopped.
* Include a lovage leaf or a stalk of Chinese celery in the soup, and add a slivered leaf of either at the very end. Both perk up a soup greatly.
* Thicken the soup with bread or a little cooked rice rather than potato
* Include other greens, such as watercress, borage or wild nettles, or substitute finely chopped garlic scapes for the garlic clove
* Garnish with sunflower sprouts or blossoms from herbs, such as chives, golden mustard, calendula, nasturtium or anise hyssop
Most soups become gorgeous as their ingredients take on heat, but this one is quite on the homely side…sorrel turns an army green and lettuce goes blah in moments. Instead, vibrancy lies in the bright green flavors, which are robust and stimulating, and looks improve once it’s pureed and garnished. Good chilled or hot. Makes 1 1/2 quarts
Deborah Madison, 6/12/14
Two Goat Cheese Spreads
Barnadette’s friend, market manager Theresa Cannavo, was inspired to write a couple of recipes using ingredients from the market. These spreads are simple and so tantalizingly tasty!
1. Orange/Honey Spread
4 ounces soft goat cheese, at room temperature
1/2 teaspoon grated organic orange peel
2 tablespoon local maple syrup
1 loaf of multigrain bread
Place the cheese in a bowl, pour honey over it and grate orange right on top. Mix together with a whisk for a few minutes, to make the cheese light and fluffy. Spread on lightly toasted bread.
2. Garlic/Herb Spread
It is almost time for garlic scape picking. If you grow garlic, you know that other than harvesting those beautiful bulbs, this is the most joyful part of growing garlic! Clean the scapes thoroughly and place in a large jar in the refrigerator. They will last a very long time. As for the herbs, I’ve been known to go out to the garden, singing the list in my head “parsley, sage, rosemary and thyme.” But many other herbs work well too, such as basil, savory, marjoram and tarragon.
4 ounces soft goat cheese
1/4 cup of favorite herbs, chopped.
2-3 finely chopped garlic scapes
Pinch of organic Himalayan salt and freshly cracked pepper
Mix ingredients in a bowl, place in a ramekin, chill until ready to serve. Alternatively, place the garlic scapes in the food processor while the blade is running. Add the herbs and process coarsely. Add cheese, salt and pepper and process until just blended. Serve with a rye bread.
Theresa Cannavo, 6/4/14
Stuffed Butternut Squash
Here’s a recipe for another type of winter squash, stuffed with a cous cous and cheese mixture that’s accented with nuts and herbs. Delicious any time!
1 medium butternut squash (approx. 2 pounds)
1/2 pound crumbly blue cheese (or other crumbly cheese)
1 clove garlic, minced
4 tablespoons butter
Salt and pepper to taste
1/4 pound cous-cous, cooked
3 ounces toasted pine nuts, walnuts or sliced almonds
Handful of fresh basil, thyme or oregano, chopped
Preheat the oven to 375 degrees.
Wash the squash, cut in half lengthwise and scoop out the seeds. Place in an ovenproof dish, divide the garlic and butter between the two hollows, brush with olive oil and season with salt and pepper. Bake until very soft, approximately one hour.
When the squash is done, scoop the juices and most of the flesh into a bowl, leaving enough of the shell to hold its shape. Add the cous-cous, three fourths of the crumbled cheese, and the chopped herbs. Stir well and check the seasoning.
Fill the squash halves with the mixture, scattering the nuts and the remaining cheese over the top. Return to the oven and bake until the cheese is bubbling, about 15 minutes. Serve with a green salad and crusty bread. Serves 2.
Merguez Sausage with Potatoes
Another meat recipe, but Barnadette is OK with it…it’s not beef. She came up with it herself to celebrate this unique sausage, made by one of Amazing Real Live Food Company’s neighbors.
1 lb (approx.) merguez sausage
4 medium potatoes, skin on
2 medium sweet onions
2 medium fresh ripe tomatoes
6 sprigs parsley
1 cup dry red wine
Extrq virgin olive oil
Scrub and cut the potatoes into cubes. Saute in olive oil until browned, add the roughly chopped onion and continue cooking over medium heat for about 5 minutes. Chop the sausage (don’t bother to remove the casing), add, and continue cooking until sausage is browning. Stir in the coarsely chopped tomatoes (including skin, juice and seeds) and scissor the parsley over the mixture. Continue to cook for another 5 minutes or so, until the tomato juices are rendered.
Raise the heat under the saute pan, and pour in the wine, covering quickly so the mixture fumes. Leave covered, turn the heat medium low and let simmer for about 10 minutes until the alcohol is cooked off and the mixture is relatively dry. Serve with a green salad, olives and the rest of the wine.
Note: Those who like salty dishes may want to add a very tiny pinch of sea salt to the potatoes while they are browning. For a description of merguez sausage, see Wikipedia. This recipe was made with a lamb-based version.
Pork Roasted with Apples, Honey and Balsamic Vinegar
This recipe comes from Flossie, an English friend of Barnadette’s. Flossie only eats buttercups and daisies, but her farmer eats other things and word gets around.
A 4-pound boneless pork loin roast
3 Granny Smith or Pippin apples, peeled, cored and diced
4 cloves garlic (or more, to taste)
3 pounds Yellow Finn or other yellow potatoes, peeled and quartered
2 cups beef or veal stock
3 tablespoons honey
Salt and freshly ground pepper
5 tablespoons good balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon cornflour mixed with 2 tablespons water
1 teaspoon fresh thyme, chopped
Preheat the oven to 375 degrees.
Season the pork with salt and pepper. Heat the oil in a heavy, flameproof lidded casserole, add the pork and brown it on all sides. Meanwhile, combine the stock honey and 3 tablespoons of the vinegar and cook over medium heat until the honey has dissolved and the mixture is well blended.
Pour the sauce over the pork, cover, bake for 2 hours and then add the potatoes. Cook for an additional 15 and add the garlic, apples and thyme. Cook on, 15 to 20 minutes more, until the potatoes are tender and the pork is done.
Transfer the pork to a warm serving dish and set aside in a warm place. Strain the cooking juices into a small pan, bring to a boil and reduce heat to a strong simmer. Whisk the cornflour mixture into the juices and cook, stirring constantly, until slightly thickened. Season to taste.
Transfer the apples and potatoes to the serving dish and arrange around the roast. Drizzle all with the remaining balsamic vinegar and serve with a pitcher of sauce on the side.
Barnadette’s friend, major foodie and farm market advocate, Nickie Cass of Fairport, N.Y., shared this recipe for roasted cabbage.
1 head of cabbage, preferably organic
3 cloves of smashed garlic
Salt and pepper to taste
Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking oil. Slice cabbage into 1-inch-thick rounds. Rub both sides of cabbage slices with garlic, place on baking sheet and brush with olive oil. Add salt and pepper to taste and bake one hour or until tender, turning once. Those little browned bits on the outside of the slices are really tasty and should be reserved for the cook.
Nickie Cass, 1/10/14
Barnadette’s Pumpkin Pie
If you took care of your holiday pumpkin and did not let it freeze…and if you still have it!…here is a recipe that is sure to enshrine it as a glorious memory. It’s one of my favorites.
crust for one 11-inch bottom shell
3 cups freshly roasted and mashed pumpkin
3 beaten eggs
1/2 cup brown sugar
1/4 cup maple syrup (see notes)
1 1/2 cups heavy cream, approximately
pinch of salt
ground cinnamon, ginger and cloves to taste (see notes)
vanilla, brandy or dark rum, to taste (optional)
Cut a small pumpkin, such as a New England Small Sugar, in half, scoop out the seeds and extra fiber and roast it in a pan of water at 400 degrees until tender, about an hour. While the pumpkin is baking, prepare your favorite pie crust and line an 11-inch pie pan. A smaller pan is fine, but you will have leftover filling. A pre-made 9-inch deep dish pie crust will come close.
When the pumpkin is cooked and cooled, scrape out the flesh and mash it well. If you prefer a very smooth texture, use a food processor. Combine all the ingredients in the order listed above. If you use the syrup, add the cream slowly, being sure the mixture is not too runny; it should be thick and creamy.
Pour the filling into the bottom crust and bake at 425 degrees for 15 minutes, then reduce heat to 350 and bake until a knife comes out clean, 50 to 60 minutes. Serve as is, or garnish with whipped cream, toasted walnuts or pecans, goat cheese fluffed with cream and sweetened slightly, or yogurt.
Notes: The maple syrup adds sweetness, but not overwhelmingly so; decrease the brown sugar if desired. For spices, use no more than 1/8 teaspoon cloves, or omit; 1 teaspoon is the usual maximum for cinnamon or ginger.
Barnadette’s Soothing Smoothie
While I’m enjoying the tranquility of the winter landscape here at the farm, I know that most of you are scurrying around to finish the last of your holiday preparations. Here’s the recipe for a delicious and nutritious smoothie that you can make in minutes to fill your tummy and soothe your flagging spirits.
1 1/2 cups orange juice
1/2 cup plain Greek yogurt
Honey or agave nectar to taste
1 1/2 cups crushed ice
Just blend everything till you get a nice smooth, thick drink. Put your feet up and enjoy! May this season be filled with all of the traditions you cherish.
Chocolate Goat Cheese Truffles
Barnadette’s friends, the goats at Lost Ruby Farm, asked their cheese maker, Adair Mali, to contribute the recipe for these delicious cheese truffles. They’re best made from the mild cheese produced at the farm.
5 oz (1 scant cup) dark chocolate chips or chopped dark chocolate
8 oz soft goat cheese at room temperature
2 tablespoons powdered sugar or maple syrup
1/2 teaspoon vanilla
1/4 cup unsweetened dark cocoa powder in a shallow bowl
In a bowl whisk together goat cheese, sugar, and vanilla until light and fluffy. Set it aside while you work with the chocolate.
Temper the chocolate. If you already know how to do this, feel free to use your own method. Adair does it as follows: take out approximately one third of the chips and set aside. Using a microwave, melt the remaining chips in short intervals. (Don’t let it scorch!) Stir well in between intervals. Once those chips are all melted, add back in the chips you had set aside and stir well. Keep stirring until all the chips are melted. The chocolate is now tempered and will stay soft while you add it to the cheese. Whisk the melted chocolate into the cheese mixture until well combined. Cover and chill until firm, at least one hour.
Take a small spoonful of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Gently shake/roll the finished truffles in the bowl of sifted cocoa powder, set them on a plate, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for a while. Makes approximately 3 dozen bite-size truffles (they tend to crumble if larger).
Adair and the goats, Lost Ruby Farm, 12/8/13
Barnadette’s Acorn Squash
Barnadette loves this time of year, when there are endless varieties of her favorite squash at the market. Acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium and manganese plus a substantial amount of potassium. Be sure to pick one that feels heavy in your hand and give it a little shake. If you can hear seeds rattling around that means the inside has dried out and will not have the dense flesh you want. Those little bruises on the outside are nothing to worry about. Don’t bother to peel the squash, just wash thoroughly, cut it open and scoop out the seeds. Barnadette has a world-class sweet tooth, so she prepares her squash with brown sugar and nutmeg and finishes it around the edges with a little raw sugar for this very simple recipe.
2 acorn squash, sliced in half, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt to taste
2 tablespoons raw cane sugar
Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
Sautéed Kale with Tart Apples
Clean Food author and chef Terry Walters shared this recipe with Barnadette and the rest of us after preparing it at the market on October 5. We love it! You can find more from Terry on Facebook and her web site.
2 teaspoons virgin coconut oil
½ small red onion, peeled and cut into thin wedges
1 tart apple, thinly sliced (Macoun, Granny Smith or variety of choice)
Juice of 1/2 lemon
2 teaspoons grated fresh ginger
1/2 jalapeno pepper, seeded and sliced into rings (optional)
1 large bunch kale, chopped
1/4 teaspoon coarse sea salt
Melt coconut oil in cast iron skillet over medium-high heat. Add onion and sear 1 to 2 minutes or until browned and barely soft. In separate mixing bowl, toss apple slices with lemon juice, ginger and jalapenos if desired. Pour into skillet with onion and sear 1 minute on each side to lightly brown (apples will still be crisp on inside). Spoon apples and onions into separate bowl. Place kale in skillet and sauté until just soft and bright green, adding water one tablespoon at a time as needed to deglaze pan and steam kale. Remove skillet from heat and fold in onions and apples. Sprinkle with coarse sea salt, fold to combine and serve. Serves 4
Terry Walters, 10/6/13
Spaghetti Squash with Spiced Butter
Spaghetti squash is a vegetable with a surprise inside. Open it up and you get a whole bowl of pasta! Barnadette says it’s very hard to screw up cooking spaghetti squash, and this is her idea of a very good thing. Her good buddies Steve Cunningham and Paddington of Berkshire Bounty Farm shared this recipe.
3 1/2 to 4 pound spaghetti squash
4 tablespoons butter
2 garlic cloves minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Pierce squash all over with a small sharp knife. Cook in microwave oven on high power for 6 to 7 minutes. Turn squash over and cook another 8 to 10 minutes or until squash feels slightly soft when pressed. Alternatively, squash can be baked in an oven at 350 for 1 to 1 1/3 hours.
Meanwhile, melt butter over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise and remove and discard seeds. Working over a bowl, scrape squash flesh from the skin with a fork, loosening and separating the strands as you go. Toss with spiced butter and cilantro.
Steve and Paddington, 9/13/13
Although somehow Barnadette just can’t bring herself to like beef, when her less particular friend Annabelle from Cream Hill Farm submitted this recipe, she couldn’t say “no.” Annabelle’s picture (she’s shown with Will Kennedy) is posted on the market’s Facebook page.
one 8-ounce package frozen veal cutlets
1/2 cup French dressing
1/2 cup flour
1/4 cup melted fat
1 clove garlic
1 onion sliced
1 cup chicken bouillon
1 small can mushrooms, drained and chopped
Remove frozen cutlets from freezer 10 minutes before cooking. Dip each piece in French dressing, then coat with flour and fry in melted fat until well browned. Add remainder of French dressing, garlic, onion and chicken broth. Cover and cook slowly for 15 minutes, being careful not to burn. Add mushrooms and cook 5 minutes more.
Corn is not only good for you, it is also good for the atmosphere. According to the United States Department of Agriculture, one acre of corn removes about eight tons of carbon dioxide from the air in a growing season, more than is produced by your car annually.
There are about 800 kernels in 16 rows on each of corn and there is one strand of silk for each kernel (who counted that ?). The most important thing to remember when buying corn on the cob is that it starts converting sweet tasting sugars to starches immediately after it is picked. Ideally you want to buy it, cook it and consume it the on the same day it is picked. The easiest way to cook corn is to put a pot of water on the stove. When the water comes to a boil, husk the corn and drop it into the boiling water. When the water comes to a boil again, remove the corn from the water…it will be cooked to perfection. (Barnadette has heard that some purists put the water on to boil, go out to get the corn and leave the door ajar to save precious time getting it into the pot.) For a change from butter, try a lower calorie treat: sprinkle your corn with fresh lime juice and salt, the way it’s served in Mexico.
With the days are still warm but the evenings are getting cooler, here is a nice warm chowder to try for dinner…it can also be served cold for lunch the next day.
Corn kernels from 5 ears (that’s 4,000 kernels!)
The 5 cobs
6 cups of cold water
1/2 large onion coarsely chopped
1 rib of celery
1 bay leaf
1/2 cup heavy cream
Basil-infused olive oil
Bring water, cobs, onion, celery and bay leaf to a boil. Remove cobs and add corn kernels, cream and salt to taste. Cook 3 minutes until corn is tender. Remove bay leaf, add a little olive oil, the cream and salt to taste. Pulse batches in a food processor until smooth and serve with a sprinkle of chives.
Fresh Tomato Sauce with Pasta
Botanically speaking, the tomato is a fruit. The government, however, classified it as a vegetable in the late 1800s so it could be taxed under customs regulations. (Sad, but true…some things never change!)
When the tomato was introduced to Europe in the 1500s, the French called it “the apple of love.” The Germans called it “the apple of paradise.” Americans say tomayto, the British say tomahto, the French say tomate, the Italians say pomodor, the Dutch say tomaat. Tomato, tomate, pomodor, tomaat…let’s call the whole thing off (sorry, Barnadette has always been a big Gershwin fan). But however you pronounce it, Americans can’t seem to get enough of them and eat 22 to 24 pounds each year.
It’s interesting to note that even the tomato has family issues. Tomato is a cousin of the eggplant, red pepper, ground cherry, potato and the notorious black sheep of the family, highly toxic belladonna…an herbaceous perennial, also known as nightshade, that has historically been used as both a medicine and poison.
Barnadette’s favorite recipe for any tomato is to pick it fresh from the garden, slice it and put it on a piece of white bread (yes, it has to be white), add some mayonnaise and eat it standing over the kitchen sink so the juice can run down your chin without making a mess. For those of you who prefer dining more formally, try this yummy recipe.
Chop 2 pounds ripe tomatoes. Combine with 1/4 cup chopped fresh basil leaves, a couple tablespoons of flat-leaf parsley and 1 tablespoon of garlic infused extra virgin olive oil. Cook one pound of linguini or spaghetti to desired doneness. Drain and, while still hot, add the tomato mixture to the pasta. Toss and sprinkle with a little more olive oil, salt, freshly ground paper and freshly grated parmesan cheese.
Grilled Zucchini Caprese Sandwich
Did you know? August 8th is Sneak Some Zucchini Onto Your Neighbor’s Porch Day! Did you also know the world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs? (Barnadette would like to see her gardening neighbor lug that one on to the front porch in the dark of night.)
Zucchini was named by the Italians and called Zucca, which means squash. Squash was one of the three main vegetables along with corn and beans grown and eaten by the American Indians. The Italian immigrants brought the zucchini to America and it was first cultivated in California. Zucchini is low in calorie and has lots of vitamins. It is filling and only has about 17 calories in 4 ounces. It is also a great source of potassium and Vitamin B.
Tired of making zucchini bread? Try this wonderful sandwich with ingredients you can pick up at the farmers market:
1 medium zucchini, trimmed and cut lengthwise into 6 slices
4 teaspoons extra-virgin olive oil divided
1 clove garlic minced
1 teaspoon balsamic vinegar salt and pepper to taste
4 rosemary olive oil ciabatta rolls fresh basil leaves
1 heirloom tomato
8 ounces fresh mozzarella or any meltable cheese
Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish, add 2 teaspoons of the oil and garlic; turn to coat. Cook zucchini 2 minutes or so on each side until grill marks appear. Return zucchini to shallow dish, drizzle with vinegar and sprinkle with salt and pepper. Brush bottom halves of rolls with remaining 2 teaspoons of oil and top evenly with zucchini, basil, tomatoes and mozzarella. Brush cut side of roll tops with remaining liquid from shallow dish and place on sandwiches. Heat the sandwiches in pan until warm. Barnadette knows someone who served this sandwich to her husband for dinner two days in a row and he didn’t complain at all!
Wheat Berry Gazpacho Salad
Good news! Barnadette’s friends are getting into the recipe act too! Today it’s a big thank you to her friends, cookbook authors Bruce Weinstein and Mark Scarbrough. They gave us this recipe, taken from their book Grain Mains (Rodale Press, 2012). You can find Grain Mains on Amazon, along with Mark and Bruce’s many other works on food.
1 cup (200 grams) wheat berries
1 pound (455 grams) tomatoes, finely chopped
1 medium green bell pepper, seeded and finely chopped
1 medium cucumber, split in half lengthwise, the seeds scraped out, and finely chopped
3 celery stalks, cut lengthwise into thirds and then finely chopped
1/2 small red onion, finely chopped
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) red wine vinegar
2 teaspoons (10 ml) Worcestershire sauce
1/2 teaspoon salt, if desired
Several dashes bottled hot red pepper sauce, such as Tabasco sauce
1. Soak the wheat berries in a big bowl of cool tap water overnight, then drain them in a fine-mesh sieve or colander set in the sink and pour them into a large saucepan. Fill it with plenty of water, about two-thirds full, and bring to a boil over high heat. Reduce the heat to medium and simmer until the grains are tender with some chew still left, about 1 hour. Drain again, then run cool tap water over the wheat berries to bring them to room temperature. Drain well to remove excess water.
2. Place the cooked wheat berries in a large bowl and stir in the remaining ingredients: the tomatoes, bell pepper, cucumber, celery, onion, olive oil, lemon juice, Worcestershire sauce, salt if desired, and hot red pepper sauce. Set aside to marinate at room temperature for 20 minutes before serving.
Serves: 4; Active time: 20 minutes, total time: 1 hour 15 minutes, plus soaking the wheat berries overnight; Make ahead: Cover the salad with plastic wrap and store in the fridge for up to 4 days.
Testers’ Note: This salad gets a little watery; the vegetables break down and release their trapped liquids, making a soupy dressing for the wheat berries. It’s best in bowls.
Make It Easier! Many high-end and specialty food markets have prepared food counters and salad bars with cooked wheat berries among the offerings. Substitute these for the cooked wheat berries in this salad.
Bruce Weinstein and Mark Scarbrough, 7/23/13
Golden Beet Salad
Golden beets are good for you and good to eat. Look for them at the market! The good mood food, beets contain betaine, a substance that relaxes the mind, and tryptophan, which is also found in chocolate and contributes to a sense of well-being. Beets have one of the highest sugar contents of any vegetable (up to 10%) but their sugar is released slowly into the body rather than in the sudden rush that results from eating chocolate. To add to their appeal, beets can be used to make wine that tastes very like port. You can even use beet juice to dye your hair.
Barnadette thinks you will make yourself and your family very happy and content with this tasty salad.
Roast 3/4 pound of foil wrapped medium golden beets in a 400 degree oven for 1 1/2 hours or until tender. Cool, trim off roots and rub off skins. Cut into 1/8 inch slices. For the dressing, combine 1 cup cranberry juice, 1/3 cup dried cranberries, 2 tablespoons raspberry vinegar, 1 tablespoon minced shallots and 1 tablespoon olive or walnut oil. Add honey, salt and pepper to taste.
Combine 4 cups frisee or radicchio and 4 cups of baby spinach in a large bowl, add cranberry mixture. Top with beets and 1/2 cup crumbled goat cheese. Relax and enjoy.
Strawberries are the only fruit with seeds on the outside, and the average strawberry has approximately 200 seeds. Eating strawberries, which are rich in nitrate, can increase the flow of blood & oxygen to the muscles by 7%. This prevents muscle fatigue, making exercise easier. In a test, subjects who ate nitrate rich foods like strawberries before exercising burned 100 more calories than those who did not. Folk lore states that if you split a double strawberry in half and share it with the opposite sex, you’ll soon fall in love.
To sweeten the experience try dipping the berry in herbed sugar: In a food processor combine 3/4 cup of sugar with 1/2 cup of fresh mint or basil. Pulse until herbs are finely ground and mixture is well combined. Herbed sugar is also delicious with melon. Sprinkle fresh lime juice and sugar over the melon for a refreshing flavor enhancement. Loverly!
Herbed Dipping Oil
The word “baguette” was not used to refer to a type of bread until the 1920’s, but what is now known as a baguette may have existed well before that. The word simply means “wand” or “baton,” as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor’s baton).
You can buy a lovely baguette and a variety of dipping oils at the market. Or you can make your own dipping sauce using plain oil and wonderful fresh herbs from our farmers. For a variation, try adding a tiny drop of balsamic vinegar (also available at the market).
1/4 teaspoon oregano
1/4 teaspoon basil 1
/4 teaspoon rosemary
1/4 teaspoon kosher salt (or to your taste) freshly ground black pepper
1 pinch red pepper flakes
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
In a small bowl, mix together the dry spices. Add crushed garlic, stirring to combine and moisten the herbs. Pour olive oil over mixture and stir to combine. Tear off a bit of crusty bread, dip and savor!
Maple Syrup Dressing
Did you know that the sugar content of maple syrup is so high that it can be stored at room temperature without spoiling? Maple syrup can also be stored in the refrigerator or even the freezer (the sugar content keeps it from freezing!) Try this tasty dressing with some of the lovely greens appearing at market.
1⁄4 cup maple syrup
1⁄4 cup olive oil
1⁄4 cup vinegar
2 cloves crushed garlic
1 teaspoon fresh grated ginger
1⁄2 teaspoon prepared mustard
1⁄2 teaspoon pepper
1⁄4 teaspoon salt
1⁄8 teaspoon cayenne
In a large bowl, thoroughly combine all ingredients. Then pour over salads right before serving. Store leftover dressing in a closed container and refrigerate for up to a week.
Did you know that kale has been cultivated for more than 2,000 years? Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century. Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C and K.
Want your kids to eat kale? Try kale chips, a nutritious, easy-to-make snack. To make them remove kale leaves from stems, tear into bite-sized pieces, drizzle with olive oil and a dash of salt, and bake 10 to 15 minutes in a 400°F oven. Enjoy!