Blog – Page 7

Curry Spaghetti Squash Cakes

October 7, 2016

Hilary White of The Hil at Serenbe demonstrated this recipe at the Morningside Farmers Market last year. To cook your spaghetti squash, she recommends preheating the oven to 350 degrees. Split the squash in half and place it on a rimmed baking sheet with a little bit of water. Bake it until it’s tender, remove from the oven and cool. Then she takes out the seeds, and scrapes the squash with a fork to release the “spaghetti.” And then she squeezes the spaghetti in a dish towel to remove excess moisture.

Curried Okra

October 7, 2016

Mary Moore of Cook’s Warehouse demonstrated this recipe at a recent Morningside Farmers Market. I’ve made it twice now, using okra and squash, and then okra and eggplant. It’s an easy recipe to adapt to whatever vegetable is sitting there waiting for you.

Barbecued Eggplant with Miso Glaze

October 7, 2016

The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it’s broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.

Grilled Napa Cabbage Slaw

October 6, 2016

Another recipe from Laurie Moore of Moore Farms and Friends.

“Oh, my gosh, try our delicious method for a slaw everyone will rave about! If you’re already firing up the grill this is a great way to get some great flavor on the veggies, too.”

Butternut and Apple Bake

October 6, 2016

This recipe is from Dianna Tribble of Tribble Farms. She sells her honey at the Roswell Farmers & Artisans Market on Thursday nights.

Roasted Radishes and Carrots with Turmeric

October 6, 2016

This is a recipe from the late, lamented Dunwoody Green Market. Pick up fresh turmeric from the Morningside or Peachtree Road farmers markets (where you can also pick up some of Riverview’s pork for dinner) and really make dinner a local feast.

Crispy Smashed Potatoes

October 6, 2016

As long as potatoes keep showing up in our box, I keep thinking of ways to enjoy them.

This recipe is like the best way to use those pretty potatoes – simple and then you season them however you wish. They really are irresistible.

Escalivada

September 28, 2016

This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.

Woody Back’s Charred Tomato Soup, with Eggplant Chow Chow

September 28, 2016

Charring vegetables is one way Woody Back, executive chef of Roswell’s Table & Main, likes to add flavor to his dishes. When he’s cooking, he’s looking for six components – fat, acid, salt, aromatic, sweet and bitter. The charring provides the bitter in this soup. He demonstrated these recipes at the Morningside Farmers Market and Peachtree Road Farmers Markets this year.

He likes garnishing the soup with crumbles of soft goat cheese, but croutons offer a way to add a little crunch. He’s adamant about his crouton preparation though. No toasting squares of bread in the oven. “That just dries out the bread and gives you something like a rock. Melt butter in a skillet and toast your croutons until the surfaces are golden.” One more tip for crouton making – no little cubes. Just tear small pieces of bread from the loaf for irregular pieces with lots of craggy surfaces to soak up butter and provide a satisfying crunch.

Delicata Squash Soup

September 28, 2016

Laurie and Will Moore are some of my favorite farmers. They started the Freedom Farmers Market along with Charlotte and Wes and are just lovely, lovely people.

They published this recipe in their weekly e-newsletter today and I am sharing with you exactly as they wrote it: (And a note – if the delicata peel is a little rougher than you think you want to eat, just use a peeler to remove that part of the peel. The rest will be tender and delicious.)