Charlotte’s Recipe: Grilled Pesto and Vegetable Pizza

Ingredients:

  • 1 pizza dough
  • 2 cups loose kale leaves, stems removed
  • 1 medium summer squash, thinly sliced
  • 1 medium pepper, chopped
  • 1 large tomato, thinly sliced
  • 4 oz. pesto
  • Topped with mozzarella or goat cheese

 Directions:

  1. Prep your vegetables. Lightly sauté the summer squash, pepper and kale(add the kale last and sauté it only for a few minutes).
  2. Heat your grill over a medium-high temperature.
  3. Meanwhile place your dough on a large cutting board or a clean kitchen counter surface. Spread enough flour over this surface to make the dough less sticky and easier to stretch out. Stretch the dough using a rolling pin until it’s about two inches thick.
  4. Transfer the dough to the grill cooking only one side of the pizza for two minutes or until the dough is solid and can be removed from the grill. Turn the temperature down to medium once the dough is taken off.
  5. Bring the dough inside, spray olive oil on the uncooked side and then flip the pizza to add the ingredients on the cooked side.
  6. Bring the pizza back to the grill and cook for another 5-7 minutes or until the cheese has melted.
  7. Enjoy!

Winter Market Survey!

What an amazing indoor market season! On behalf of the board, staff and volunteers of Seacoast Eat Local, thank you to all the vendors and customers who made this season our strongest yet!

We’re currently doing an online survey to hear from our customers about the markets. Do you have suggestions? Do you want to be involved? Was this the first season you came? Your input will help us plan ahead and assist us to create sustainable,  enjoyable and bountiful indoor markets. Let us know what you think!

Click this link to fill out the survey, it should only take a few minutes!

And thanks for being part of our local food community.

Featured at the Indoor Farmers’ Market: Goat!

At the April 14th market at the Exeter High School, we’ll be featuring all things goat! Jesta Farm will have raw goat milk, Via Lactea Farm will have goat cheese, Hickory Nut Farm will have goat cheese and yogurt, and Harrison’s Farm, Jenness Farm and Riverslea Farm will bring goat meat. You’ll also find goat milk soap from Jesta Farm, Jenness Farm and Hickory Nut Farm.

Are you new to preparing goat meat? Pick up some recipes ideas from our info table at the front of the market, and make sure to ask your farmer for ideas.  Take a look at this collection of recipes, or try this one given to us by Sue Veilleux from Jesta Farm:

Teriyaki Chevon (Goat Meat)
 Marinade:
1/4 C brown sugar
1/4 C soy sauce
2 Tbsps fresh lemon juice
1/2 tsp minced garlic
1 Tbsp vegetable oil
Dash of ginger powder
Thoroughly mix all of the above ingredients. Use to marinate chevon meat chucks or chevon ribs. Can also be used for lamb and beef. Marinate for 4-8 hours. Broil or grill for best flavor.

 

Featured at the Winter Farmers’ Market: Kale and Greens

Each market, we watch (and stand clear of) the market customers on the hunt for the prize of New England winter food: green leaves. Kale, salad greens, spinach, beet greens and chard seem to have a little magic in them this time of year, as we wait for Spring. Our Seacoast farmers grow these greens in hoop houses and greenhouses, extending their season for year-round availability. Salad greens (the tenderest leaves that are eaten raw), and braising greens (generally cooked because they are firmer) are full of vitamins A and C, potassium and iron.

Purchasing: Select crisp, bright and firm leaves.

Storing: Keep greens in the coldest part of refrigerator (use your crisp drawer), loosely wrapped in a plastic bag. They will keep 5 days to a week; they will wilt and become bitter when too old.

Cooking and eating: Kale takes longer than spinach and chard to cook to tenderness. Remove thick, stiff stems from the leaves (and compost your stems!). All greens can be used interchangeably in recipes, but take care not to overcook the more delicate leaves of spinach, beet and turnip greens, and chard. The tenderest salad greens, of course, are meant to be rinsed and then eaten raw.

See you at the market!

Recipes:

Baked Kale Chips

Fruit and Kale Smoothie

Kale and Olive Oil Mashed Potatoes

Featured at the Winter Farmers’ Market: Dried Beans

Beans are one of the world’s oldest foods, dating back nearly 4,000 years. They come in many colorful varieties, and must be picked, shelled, and dried before storage. In the Seacoast, among the varieties available are heirlooms (Marfax, True Red Cranberry, Stueben Yellow Eye), which were planted by the native populations. Our local beans are so much fresher than what you find on the grocery shelves. Soaking and cooking times can be reduced when preparing dishes with this local ingredient (the beans on grocery shelves can be many years old and require much rehydration). If you have a crock-pot, try making Boston Baked Beans.

There will be a few vendors with beans this Saturday, including Baer’s Best Farm and Meadow’s Mirth Farm.

Purchasing:
Be sure to ask your farmer about the particular variety bean, including it’s best use.

Storing:
Store dried bean in a cool, dry place. While they store nearly indefinitely, it’s best to use them while they are young, and take advantage of their quicker cooking times and fresher taste.

Cooking and Eating:
Sort through your beans to remove dirt or stones. Rinse and soak for 6-8 hours before cooking.

Recipes:
Garlic Lover’s White Bean Soup
White Bean and Onion Fritters
Simple Spicy Beans
Rancho Gordo, great source of bean info and recipes
High Fiber Brownies

Featured at the Winter Farmers’ Market: Turnips

Turnips, a frost-hardy crop, are said to sweeten when the weather cools. They are dug in the late autumn and stored throughout the cold season. At the market, you’ll find the familiar purple top turnip, a variety that is best when cooked. You will also find Tokyo turnips at the market (both white and scarlet), which do well raw or cooked.

Turnips may not be as sought-after as other winter crops, but they are just a delicious and easy to prepare as potatoes and carrots! They provide a decent dose of vitamin C. Smaller-sized turnips can be halved to be cooked, larger sized ‘nips should be be peeled to remove any fibrous outer layer. Turnips go nicely with potatoes and celeriac for a winter vegetable mash, and are great roasted to caramelize their flavor

Purchasing: Choose turnips of any size and shape, avoid veggies with soft or dark spots.

Storing: Turnips store best in cold and very moist conditions (32 – 40 degrees F, 90 – 95% relative humidity). Wrap them in plastic and store in your crisp drawer.

Cooking and Eating: Larger turnips can be peeled. Smaller sizes can be halved for cooking. Turnips are great roasted, mashed, au gratin, made into soups and sauteed.

Recipes:
– Turnip-Apple Bake (serve with ice cream!)
– Wine-Glazed Winter Veggies (note: the first ingredient should be 1 cup, not 10!)
– Roasted Turnips with Balsamic Vinegar

Featured at the Winter Farmers’ Market: Carrots

Carrots must be our most versatile winter crop. From the unpeeled and raw snack, to the sublime sweetness of a creamy soup, the brightness of this vegetable will cheer any eater. Carrots have a long growing season, so they must be weeded early and often. Once they are dug from the earth, they are washed for storage. Their lacey green tops are removed when stored for the season (and when you purchase carrots in the warm months, remove the greenery before storing at home). Be sure to ask your farmer what kind of carrots they grow to learn about new flavors. You may become a fan of Chantenay, French Round, Thumbelina, or the Purple Dragon!

Commercially grown carrots have nothing on our locally grown beauties. Carrots, delicious and appealing in their raw form, have been rendered tasteless and less nutritious when they are pre-peeled, cut, (or whittled down to “baby carrots”) and bagged. If you know someone who is not convinced of the superiority of local produce, a carrot can be the best example for a flavor revelation. Their bright color (orange for the most part, but there are yellow and purple varieties) indicates lots of beta carotene, or vitamin A. They also supply vitamin C and dietary fiber.

Purchasing: Select carrots of any size and shape that are firm and bright.

Storage: Carrots store well for the long-term if they are kept cold (32 – 40 degrees F) and moist (90 – 95% relative humidity). At home, store them tightly wrapped in plastic in your crisp drawer. If your carrots sprout while stored, just trim before using.

Cooking and Eating: Often, local carrots have a tender outer layer, and don’t need to be peeled. Wash and scrub off any dirt, trim root and stem ends, and your carrots are ready to be eaten raw or to be cooked! Carrots are naturally sweet, and are great in raw salads and slaws, roasted with other roots vegetables, pureed for soups, and shredded and baked into cakes and cookies.

Recipes:
Carrot Souffle
Vegan Carrot Cake Pancakes
Indian-Spiced Carrot Soup
Carroty Mac and Cheese

Featured at the Winter Farmers’ Market: Cabbage

At our Winter Farmers’ Market this Saturday, January 14, in Exeter, we’ll feature cabbage on our recipe cards. Take a look at the different varieties available from our area farmers…you’ll see the familiar red and green heads, dense and heavy, as well as the elongated, looser-leaf Asian varieties. Cabbages are versatile and delicious, working well with other winter vegetables to add variety, and standing up to roasted meats with texture and flavor. They are planted in summer, and harvested in the late fall. Some varieties, such as the red and green cabbages, are ideal for long-term storage, ensuring that we can enjoy these leaves throughout the cold season.

Purchasing: When selecting cabbage, look for heads that feel heavy for their size, with crisp outer leaves. For looser-leaf Asian varieties (bok choy), choose cabbages that have firm stems and bright leaves.

Storing: Cabbages store best in cold and moist conditions, from 32 to 40 degrees F, and at 80-90% relative humidity. In your fridge, wrap in plastic and store in your crisp drawer.

Cooking and Eating: Cabbages appear in many cuisines, and lend themselves to raw salads (slaws), fermenting (sauerkraut, kimchi), braising, stir-frying (Asian dishes), even boiling (Irish boiled dinner). Their flexible leaves work well for wrapping around a stuffing.

Recipes:
Cabbage, Carrot and Apple Salad
Irish Boiled Dinner
Kimchi
Sauerkraut

Winter Vegetable Survey for Consumers

Seacoast Eat Local is participating in a three year project, funded by Sustainable Agriculture Research and Education, to increase sales of winter vegetables by our area farmers. Part of our project is learning about what consumers buy, cook, and eat. If you purchase vegetables at our winter farmers’ markets, then help us out by taking a 5 minute survey online.

 

 

 

 

Featured at the Winter Farmers’ Market: Beets

There’s a certain time in late fall when farmers wear the tell-tale pink hands of beet harvesting and washing. With nearly 10 vendors bringing these winter vegetables to the market on December 17th, you’ll be able to pick up these roots and enjoy their ruby color (which indicates they are high in phytonutrients called betalains). Beets have a distinctive, earthy flavor with an affinity for butter, olive oil, citrus, strong and salty cheese (locally made goat cheese!), and vinegars. At our market, you’ll find golden, chioggia, and Detroit dark red varieties of beets.

Purchasing: When selecting beets at the market, choose beets that are firm. Large beets are easier to clean and peel (good for recipes where beets are boiled or grated), and small beets can roasted whole (the skin can be rubbed off after roasting).

Storing: Beets prefer cold (32 – 40 degrees F) and very moist conditions (90 – 95% relative humidity). Minor blemishes are not a problem if the beets are not intended for long-term storage. In your refrigerator, store beets in sealed plastic bags in your crisp drawer.

Cooking and Eating: These roots are great shredded raw into a salad, giving crunch to our winter diet. They also can be roasted till tender, sweetening their flavor and adding depth.

Recipes:
Beet Chips An easy recipe to make a crunchy snack.
Beet, Cheddar and Apple Tarts Ingredients found at the market!
Beet and Goat Cheese Salad with Pistachios A unique presentation for a pretty salad.