Friday, January 2, 2015

January 2, 2015


Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

Farm Fresh Eggs!

Specials!
4lbs carrots for $10
3lbs onions for $5

PRODUCE:

Potatoes
Carrots
Celeriac
Beets
Winter squash
Garlic
Leeks
Shallots
Onions
Pumpkins




Recipe for red onion tart

Eggs, onion, milk and cheese
I used 2 eggs, 1/2 cup of milk, 1 cup of shredded cheese and, of course, red onions sautéed in a little olive oil. Added rosemary, salt and pepper to taste. Mixed it all up, poured it into single serving dishes and baked at 350 for about 25 minutes. A perfect breakfast serving!



Friday, December 26, 2014

December 26, 2014



 Winter Market!         Farm Fresh Eggs!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown


PRODUCE:

Potatoes
Carrots
Celeriac
Beets
Winter squash 
Garlic
Leeks
Shallots
Onions 
Pumpkins

What to do with those onions? Here's an easy recipe for grape leaves stuffed with yellow onions and rice, called "derevi sarma." Ingredients - grape leaves, 3 lbs. of white onions, parsley and mint.


 

Slice all the onions and fry them in 1/2 cup of olive oil until they are very soft. Add 1/2 cup of water, 1/2 cup of rice, 1 tsp salt, 2 tsp mint and parsley,  1/2 tsp paprika, 1/4 tsp pepper, cinnamon and allspice. Although the recipe in the Treasured Armenian Recipes book did not call for it, I added 1 small can of tomato paste (as my mother did) for extra flavor and a little lemon juice. Now add 3/4 cup of water, cover the pan, and bring to a boil until the water is almost all absorbed. Remove from the fire and let it sit with the cover on for a little bit. This is the filling for the grape leaves.

These are the grape leaves

Grape leaves ready to roll. Be sure to remove the stem as shown and face the leaves wrong side up. 


Add a teaspoon of the onion mixture to the leaves and roll them up, tucking the ends inside and place in a deep skillet. Add 1 cup of water, cover and simmer until the rice is cooked.


The leaves will turn slightly darker when they are fully cooked.  Let cool thoroughly and garnish with lots of fresh lemon.  I like them best served cold. Enjoy!

Friday, December 19, 2014

December 19, 2014



 Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

Farm Fresh Eggs!

PRODUCE:

Potatoes
Carrots
Celeriac
Beets
Assorted winter squash 
Garlic
Leeks
Shallots
Onion - red and yellow
Cabbage
Pumpkins






Vegetable and Farro Medley

I used assorted carrots, onions, leeks and some garlic for the vegetables. 

I soaked a cup of farro in water for a few hours, then cooked it in three cups of vegetable broth, added the sautéed vegetables with a splash of balsamic vinegar, salt and pepper to taste. It makes a hearty and healthy lunch. Farro is an ancient grain which is less known than some, but is making a come-back. It has a chewy texture and a nutty flavor.



Looks like our Addie might like a cup!


Saturday, December 13, 2014

December 13, 2014

Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

Farm Fresh Eggs!

PRODUCE:

Potatoes
Carrots
Brussel sprouts
Arugula
Celeriac
Beets
Winter squash
Garlic
Leeks
Shallots
Onion - red and yellow
Rainbow chard
Kale
Radishes
Cabbage
Pumpkins

There are so many uses for red onions. I love salads of all kinds and wanted to share with you what I made for my dinner last night. First, I started with a bunch of red onions that I bought last week at the market. Then I sliced them very thin.



And sautéed them until they were almost caramelized. And then added them to my salad, using the lettuce from market and finishing with a little goat cheese on top! Yummy!



 

Friday, December 5, 2014

December 5, 2014





Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

Farm Fresh Eggs!
PRODUCE:

Potatoes
Carrots
Brussel sprouts
Arugula
Celeriac
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Garlic
Leeks
Shallots
Onion - cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage
Sweet pie pumpkins

Recipe for Veggie Quiche

Ingredients:
slice shallots, red onion and garlic  

eggs
shallots, red onion, garlic 
arugula
shredded cheese
milk or light cream

For this recipe of 4 individual servings, I used 6 eggs, 1 head of garlic, 2 shallots and 1 large red onion, with 2 T of olive oil.
I added 1-1/2 cups of milk (cream makes it richer), 
1 cup of cheese and two cups 
of arugula. It made 4 
individual servings.

 
saute in skillet with olive oil



scramble eggs with a little milk or light cream and mix in onions

pour mixture into baking dish and add arugula and shredded cheese
ready for baking at 350 for 35-40 minutes

GREAT FOR BREAKFAST!!

Saturday, November 29, 2014

November 27, 2014




Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

See you there!

PRODUCE:

Potatoes
Carrots
Brussel sprouts
Arugula
Celeriac
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Garlic
Leeks
Shallots
Onion - cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage
Sweet pie pumpkins

Recipe of the week: Sweet Potato Pie with pecan crust

First, start with your sweet potato, plucked from the earth. Here's a big one!


That's me, holding said potato

Steam the potato until it is soft enough to insert a knife. Peel and mash.

Ingredients for filling:
30 ounces of sweet potato
3 eggs
1 can (14 ounces) condensed milk
1 tsp. vanilla
1 1/2-2 tsp. pumpkin pie spice
1/2 tsp. salt
Blend in a food processor until smooth. Now you have your filling ready.

For the crust, I modified the original recipe to 2 cups of pecans and 1 -1 1/2 cups of pitted dates. You can add more dates if you want the crust to be sweeter. Blend in a food processor until soft so you can easily mold it into a pie dish. Mold the crust edge a little lower than normal so it doesn't burn. Now pour your filling into the crust.

Bake for 15 minutes in a 425 oven; then reduce heat to 350 for 30 - 35 minutes longer or until you can insert a knife in the middle that comes out clean.

Top with a dab of whipped cream and enjoy!

Mmm....says Charlie