Archive for the ‘Farmers Market’ Category

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Looking For A New Broccoli Recipe?

May 17, 2017

Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others.  This is your week to push the bounds on how you serve broccoli!   Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week.  Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.

BroccoliToasted Bread with Drowned Broccoli
(Vrocculi Affogat)

  • 3 to 4 pounds broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil plus extra for garnish
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Kalamata olives, chopped
  • 6 tablespoons fresh parsley, chopped plus more for garnish
  • 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
  • 2 to 3 anchovy fillets
  • 1/2 cup dry white wine (or red wine)
  • 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese, freshly grated, for garnish

In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.

 

 

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So Many Things To Do With Strawberries

May 10, 2017

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Let The CSA Season Commence…

May 5, 2017

We are celebrating Week 1 of the 2017 CSA program (Community Supported Agriculture) at The Culinary Center of Kansas City!  Our friends at Just Natural Farms manage the CSA program here, providing weekly doses of local area farm-fresh goodness.  They offer half or full boxes of CSA produce and other farm treats (like eggs!), and you can choose a Wednesday or Saturday pick-up. Click here for more information about the program.

One of the items included in this first week’s CSA box was kale. How can you use it, you ask?  Well, we suggest you try this fresh and delicious summer salad…

Massaged Kale & Mango SaladMassaged Kale & Mango Salad

  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced, divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoon honey
  • Freshly ground black pepper to taste
  • 1 mango, diced small (about 1 cup)
  • About 2 tablespoons pepitas, roasted (or pumpkin seeds)

In large serving bowl, add the kale, half of the juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining juice with the honey and lots of freshly ground black pepper. Stream in the remaining 1/4 cup of oil while whisking until a dressing forms and you like how it tastes.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Because Real Wellness Begins in the Garden…

June 3, 2016

COOKWELL. From Your Local Farmers Market

Farmers Market - CookwellFarmers Markets are up and running and brimming with fresh and healthy(!) produce.  Tuck these Five Farmer’s Market Tips into your market bag and have a great time…

  • Get there early  Get up with the sun and be one of the first people at the Farmers Market. The freshest produce and the best deals will be snatched up first, so give yourself an advantage by arriving early.
  • Scope out the scene  Don’t be tempted to buy everything at the first vendor you come across. If it’s a large market there will be many vendors selling similar items. Check them all out before making a purchase. See who offers the freshest looking items, who has the best prices, and who’s local and organic.
  • Try something newIt’s OK to go to the Farmers Market armed with a shopping list, but keep your options open. You never know what great new items you might find if you’re willing to take a chance.
  • If you can’t get there early, get there lateThat’s right, if you can’t be an early bird, be a last minute deal snatcher! At the end of the market, vendors want to unload their remaining merchandise and there are often discounts to be had. There’s no guarantee that the items you want will still be available, but it’s worth making a last minute walk through the market before closing time to see what deals you can snag.
  • Eat seasonally The best thing about going to the Farmers Market is getting to sample local produce at the very peak of its growing season. Think peaches so ripe they drip down your chin, tomatoes packed full of sun-ripened flavor, and peppery arugula so light and crisp you can almost taste the field it came from. When you eat what’s in season, you get the opportunity to taste fruits and veggies when they are at their very best.

We offer a lot of great cooking classes on how to use that great Farmers Market produced classes at The Culinary Center of Kansas City®. Click on any of the classes below for more details…

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Strawberry Rhubarb Tart

May 28, 2016

Stop by the Overland Park Farmers Market for the fresh strawberries and rhubarb to make this sweet and tart summer treat…

Overland Park Farmers Market - Strawberry Rhubarb TartIf possible, make this pie early in the season when the stalks are still thin skinned, pink and no thicker than your thumb.  Mature rhubarb requires more sugar.

Sweet Tart Pastry

  • 2 3/4 cups cake flour
  • 1/2 cup sugar
  • 1/2 pound unsalted butter, cold, cut into ½-inch cubes
  • 2 egg yolks
  • 1/4 cup heavy cream

Strawberry Rhubarb Filling

  • 3 cups rhubarb, unpeeled, cut into 1-inch lengths
  • 3 cups strawberries
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  •  Zest of 1 lemon
  •  1/4 teaspoon salt
  • Vanilla ice cream, for serving

For the sweet tart pastry, preheat oven to 425 degrees. In a mixer with a paddle attachment, mix the flour, sugar and butter until mixture resembles coarse cornmeal, with a few pea-sized pieces. Whisk yolks and cream together and add to mixer. Mix just until mixture starts to hold together. Finish by hand as shown in class demonstration. Do not overmix! Form into 2 flat disks. Wrap in plastic and let rest in refrigerator 1 to 2 hours before rolling.  Note: Use this pastry for open-face tarts. It is much more dense and cookie-like.

For the strawberry rhubarb filling, in a bowl add the rhubarb, strawberries, sugar, cornstarch, zest, and salt. Let stand for 15 minutes, stirring occasionally.  Pour into crust.  Bake in oven for 30 minutes.  Lower temperature to 350 degrees and bake 25-30 minutes more.  Let cool completely.  Serve with vanilla ice cream.

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Cool… Kohlrabi!

May 27, 2016

So you got this interesting vegetable at the Farmers Market or in your CSA box… now what do you do with it?!

kohlrabiKohlrabi, German for ‘cabbage turnip’, is a member of the cabbage family, a root vegetable that is a ‘cousin’ to cabbage, broccoli and cauliflower.  The texture is similar to that of a broccoli stem or cabbage heart, but the taste is a bit sweeter.  The leaves can be eaten as well, fresh or sautéed.  These babies are chock full of vitamin C, even more so than oranges!

Kohlrabi is crisp and can be eaten fresh raw or in a salad.  There are also hundreds of recipes available for roasting, mashing, frying and otherwise serving it (so we think you need to give it a try!)  You can find kohlrabi here in the Midwest U.S. in purple or white. The purple color is superficial – both look similar inside once you peel your kohlrabi of its exterior and woody parts, and cut inside it.

kohlrabiIf you’d like to start out with a fairly easy and delicious way of preparing kohlrabi, try this:  Peel and cut it into julienne strips (long, medium-width strips  – like a small french fry), steam or microwave the strips in a couple of tablespoons of water until tender when tested with a fork. They’re a thick, tuberous vegetable, so they take awhile to cook. Once tender, sauté in butter with a little salt and pepper until lightly browned, about 5 minutes. Yum!

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Farmer Steven’s Stinging Super Food & Why You’ll Love It

May 11, 2016

So, Farmer Steven gives you a bag of Stinging Nettles in your CSA box…  umm, thanks?

NettlesYes! Actually he gave you a ‘Super Food’, a healthy little weed that, albeit a literal ‘pain’ if you’re not wearing gloves, packs a powerful punch of nutrition and flavor. They’re teeming with Vitamins C and A, iron and fiber.

The tiny, hollow hairs on the nettle leaves and stems are what you want to avoid. They inject itchy histamines if you come into direct contact, so trust us – you want to wear gloves when handling them.

But they ARE worth the trouble! Once the nettles have been steamed, blanched or otherwise cooked, the stinging is no longer an issue. What remains are really nutritious, delicate greens with a sweet spinach flavor, if you can image that.

They have been recognized for their anti-inflammatory properties and used in natural medicines for ages. But the great part is that they’re delicious! Use them in any dish where you would use spinach.  We particularly like them with eggs – try them in an omelette for starters. We think you’ll be hooked…

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