Categories
Food

Ring Tum Diddy

Recipe Provided by Market Vendor:
Leslie Hienztman from Sari Sari Sweets

Recipe of the Week:July 24th

Ingredients
6 slices bacon
1/4 cup chopped onion
4 ears of corn (kernels cut off) or 1 can of corn
6 medium sized ripe tomatoes peeled
1/2 cup sharp cheddar cheese

Procedure:
Cut bacon and fry until crispy. Remove bacon from pan and sauté onions until translucent. Add corn and tomatoes and bring to boil. Turn down heat and simmer until corn is cooked through. Add bacon back into the pan and sprinkle cheese on top. Serve with crackers or spoon on top of whatever you think would be good!

The Carrboro Farmers’ Market is OPEN:
Saturdays: 7am – Noon
Wednesdays: 3:30 – 6:30pm
Thursdays at Southern Village: 3:30 – 6:30pm

All Produce Sold at the Carrboro Farmers’ Market comes from within 50 miles of Carrboro

Categories
The Eater

This week’s Market recipe

Creamy Spinach and Smoked Gouda Gratin
from Sheri Castle of Creative Cooking

3 pounds baby spinach, or your green of choice
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
Smoked Gouda Béchamel (recipe below)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted fresh breadcrumbs
1/4 cup (2 ounces) shredded smoked Gouda

1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.
2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.
3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Stir in the wilted spinach and the Smoked Gouda Béchamel. Reduce the heat to medium and cook until bubbling, about 1 minute.
6. Season to taste with salt and pepper.
7. Sprinkle the top with the breadcrumbs and cheese.
8. Place the skillet in the oven and broil until the top of the gratin is
golden and bubbling, about 2 minutes.
9. Serve hot.

Makes 6 to 8 servings.

Smoked Gouda Béchamel
2 tablespoons butter
2 tablespoons instant or all-purpose flour
1 1/2 cups whole milk
1/2 cup (4 ounces) shredded smoked Gouda
1/2 teaspoon smoked or sweet paprika
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking constantly, for one minute.
3. Add the milk and bring to a boil, whisking constantly.
4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.
6. Season to taste with salt and pepper.
7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.

Categories
Community

Braised Baby Bok Choy with Celery and Ginger

Recipe Provided by Kelly Clark, Market Staff and Volunteer

What is Baby Bok Choy and what do I do with it?
Baby bok choy comes from a variety of Chinese cabbage that does not form heads; instead they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery, hence the various names you may see; bok shoi, pak choi, pak choy, taisai, celery mustard or Chinese mustard. Baby bok choy has spoon shaped leaves with flat stems. It may be a dwarf variety of this plant or just small, immature bok. Look for firm stalks and leaves that are not yellowing or wilted.

In the recipe that follows, I used little heads of baby bok choy that were about 3-4 inches long, and had not formed much of a stalk yet. Any of the baby bok choy that I’ve seen in our Market will work.

Ingredients

8 clusters baby bok choy,* thoroughly washed and leaving the cluster intact**
1 Tablespoon olive oil
1 1/2 Tablespoon fresh ginger, peeled and shaved with a vegetable peeler
1/2 cup celery, very thinly sliced on the diagonal
1/2 cup onion,* thinly sliced
2 cups vegetable stock
1 Tablespoon soy sauce

Procedure:
In a pan large enough to hold the bok choy in one layer, heat the olive oil over medium. Add the celery and onion and cook for several minutes. Add the ginger and cook until the ginger becomes fragrant. Add the vegetable stock, bring to a boil then simmer for 5 minutes. Add the baby bok choy clusters in a single layer. Simmer over medium low heat for 5 minutes, and then turn the clusters over. Simmer for another 5 minutes, and then turn again. Simmer for another 5 minutes, turn and sprinkle soy sauce over the bok choy. Serve hot.

*Ingredients Available at Market. Our Saturday Market runs from 9am-Noon at the Town Commons next to Carrboro Town Hall. Starting March 14th, our hours change to 7am-Noon.

Categories
Community

Will’s Sautéed Beet and Arugula Salad

Recipe Provided by Market Customer: Will West

Ingredients:

2 medium sized beets*
3 cloves of garlic (chopped or pressed)
Olive oil
Red Wine Vinegar
½ pound bag of arugula*
Goat cheese*
Kosher salt
Pepper

Procedure:
Wash and peel beets and be sure to remove greens (if the greens look young and tender, you can sauté them with the beets). Using a cheese shredder or a cuisinart, shred the raw beets into small strips. In a skillet over medium heat, sauté 2 cloves of garlic and olive oil. Add the shredded beets and 2 tablespoons of red wine vinegar. Cook until tender and set aside. Wash the arugula and place in a salad bowl.
Make a quick dressing: combine ¼ cup of Olive Oil with 2 Tablespoons of red wine vinegar, 1 pressed garlic clove, Dijon type mustard, and a pinch of sugar.
Toss the sautéed beets, goat cheese, and dressing with the arugula. Serve.

*Ingredients Available at Market