Farmers Market Food Finds Outside of Produce

The local farmers market offers meats, dairy and grains outside the summer produce growing season.  This meal featuring Apricot Stuffed Turkey with Bean and Grain Risotto is made with local turkey tenderloin, mozzarella cheese, wheat berries and garlic. 

The poultry recipe is inspired by Family Circle Magazine. 

Apricot Stuffed Turkey Tenderloin

(Serves 3)

Cut a pocket in center of turkey tenderloin. Unfold and flatten turkey.
1-6 ounce raw turkey breast tenderloin

Combine cheese, nuts and apricots.  Cover turkey tenderloin with mixture.  Fold up tenderloin with filling on the inside.  Press and shape turkey into a roll.
1/2 cup fresh mozzarella cheese, shredded
1 1/2 teaspoon ground pistachios, unsalted
6 dried apricots, chopped

Combine nuts and wheat germ in a zipper bag.  Brush outside of rolled turkey with egg white.  Place in zipper bag to coat with nuts and wheat germ.
1 1/2 teaspoon ground pistachios
2 tablespoon wheat germ
1 egg white

Place turkey roll on a baking pan with a non stick finish.
Bake at 375 F. until center reaches 165 F. (about 40 minutes).

Slice with an electric knife.

The risotto recipe is inspired by Clean Eating magazine. 

Bean & Wheat Berry Risotto

(Serves 5)

Saute garlic, fennel and celery in olive oil.  
1/4 cup garlic, minced
1/4 cup fennel bulb and fronds, diced
1/4 cup celery, diced
1 teaspoon olive oil

Add vegetable broth and wheat berries.
2 cups low sodium vegetable broth
1/2 cup wheat berries (dry volume)
Cook wheat berries covered for 1/2 hour in a pressure cooker or 1 hour in a saucepan on stove top.

Add dry beans.  Cook 1 more hour until beans are tender (berries remain chewy).
1/2 cup northern beans (dry volume)

Stir in peas, asparagus and thyme.  Keep warm for service.
1/2 cup peas
1/2 cup asparagus tips, cut in 2 inch pieces
2 tablespoon thyme sprigs
    
Even meats and grains have "seasons".  Free range poultry, raised in West Virginia, are only available in  summer when the climate is suitable for raising animals outside.  The farm saved these tenderloins for me last season and froze until needed.  Grains and dry beans are generally harvested in the fall.  Cheese are made year round.

  

   

Pasta Puttanesca

For many weeks, the California Walnuts ad for this recipe has enticed me.  Monday (Meatless Monday) I gave it a try.  Like with most recipes, I substituted or added vegetables I had on hand,

Pasta Puttanesca

(Serves 4)

Cook pasta in boiling water.
2 cups pasta, dry volume

Saute fennel, shallots, garlic and mushrooms in olive oil on stove-top for about 5 minutes.
1 teaspoon olive oil
2 tablespoon fennel, diced
2 tablespoon shallots, diced
2 tablespoon garlic, smashed
1/2 cup mushrooms, sliced

Add tomatoes and paste.  Turn heat to simmer.
1 16 ounce can petite diced tomatoes, no added salt
1 tablespoon tomato paste
Stir in olives.
1/3 cup mixed olives, pitted and sliced

Drain pasta.  Divide onto serving plates.

Garnish with walnuts, herb and cheese.
1/4 cup walnuts, chopped
2 tablespoon fresh oregano, snipped
1/3 cup grated Parmigiano cheese

Tuesday, June 14th, is flag day.  My red, white and blue dessert features strawberries, blueberries and Greek yogurt. I enjoyed that with breakfast today too!

The Walnut Crusted Salmon recipe from California Walnuts was also very good. 

 
   

Flour Pot Pizza (Picnic)

The small clay flower pots made perfect bakeware for these individual pizza breads.  Our picnic menu featured:

Pizza Bread with Olives & Mozzarella

Lemon Zested Tuna with Vegetables

Over Assorted Farmers Greens

Fresh Grapes

I only used 1/3rd of the dough I made for these 2 pizza breads, and froze the rest to thaw and shape later.

Pizza Dough

(6 Servings)

Mix 1/2 cup each flour, yeast and sugar in bowl of electric mixer.  With dough hook in place, gradually add warm water.  Beat on medium speed for 2 minutes.  Turn speed to low.

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

2 1/4 teaspoon rapid rise yeast

1 teaspoon sugar

1 cup warm (125 F) water 

  

Add whole grain cornmeal, salt and oils.  Beat for 2 minutes.  Slowly add remaining flour, kneading with dough hook for approximately 10 minutes until dough leaves side of bowl.

1/2 cup whole grain cornmeal

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/8 teaspoon salt

1 tablespoon canola oil

1 tablespoon olive oil

Turn dough into a bowl greased with olive oil spray.  Cover and let rise until double.

Punch dough down.  Divide in thirds.  (At this point, I froze 2/3 of the dough to thaw and shape later).

Roll dough piece on a floured surface to a rectangle, about 6 X 9.  Brush dough with marinara sauce.  Sprinkle with olives, oregano and cheese.

2 Servings Filling

2 tablespoon marinara sauce

1/4 cup chopped green olives, stuffed with sun dried tomatoes 

2 tablespoon fresh snipped oregano

1/3 cup fresh mozzarella cheese, shredded

Roll dough tightly from the short end.  Cut in half.  Place pizza roll in a small clay pot, greased with olive oil spray.

Bake at 400 F. for 20 minutes.  Cool on wire rack. 

To 1 can of albacore tuna (canned in water, drained), I added 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons garlic scapes, 2 radishes, 1/4 cup tomatoes,  2 stuffed green olives, and 2 tablespoons celery.  All the vegetables were minced.  The 1 can of tuna made about 4 servings.

  

Our picnic was at Coopers Rock State (WV) Forest in the rock city area. (not far from home)  

Garden Variety Supper

The 4 Bean Soup and 3 Fruit Shortcake combination proved a satisfying meal on this cool late spring evening.  

After browning 2 garlic cloves and 1/4 cup each shallots and celery in 1 teaspoon olive oil, I cooked the dried beans in my counter top pressure cooker for 1 hour.  (1/3 cup each black beans, adzuki beans and soy beans with 2 1/2 cups water and 1 reduced sodium vegetable bouillon square).   The green beans for garnish were slivered and microwaved for 2 minutes. I ate 3/4 cup of the beans with 1 tablespoon hemp seed meal.  There are more beans to eat hot or cold over the next few days.

I love the shortcakes and will make these again:

Semolina Shortcakes

(Serves 9)

Mix dry ingredients in a food processor.
1/3 cup whole wheat pastry flour
1/3 cup all purpose flour
3 tablespoon semolina flour
1 tablespoon baking powder
1 tablespoon sugar

Cut in buttery spread.
6 tablespoon Earth Balance Buttery Spread

Mix in egg yolks and milk.
2 egg yolks
1/4 cup evaporated skim milk
Portion with 2 tablespoon dipper onto baking sheet lined with parchment paper.
Bake at 350 F. for 20 minutes.

Remove from oven.
Brush with cold evaporated skim milk.
Sprinkle with turbinado sugar.
2 tablespoon evaporated skim milk
1 teaspoon turbinado sugar
Turn oven to broil.
Return shortcakes to oven and broil 1 minute to brown tops.

Fruit Topping
Cook rhubarb, and berries in lime juice and sugar over medium heat for 10 minutes.
1 cup rhubarb, cut in 1 inch pieces
1 cup blueberries
2 tablespoon lime juice
1/2 teaspoon lime zest
2 tablespoon sugar

Add peach.  Cook 5 minutes.  Turn off stove and allow to sit for 10 minutes.
1 peach, peeled and diced 

My shortcake is garnished with plain yogurt.

 
 
   

 

 

Friendship Picnic with Herbed Turkey Meat Loaf

We did not journey far for our Sunday picnic, taking the first opportunity of the day when the heavy rain showers subsided to travel some 15 miles to Friendship Hill National Historic Park and picnic under a shelter.  Our menu today included:

Herbed Turkey Meat Loaf

Potato Salad with Bleu Cheese
Blueberry-Peach Cobbler

The meat loaf recipe was inspired by Rachael Ray.

Herbed Turkey Meat Loaf 

(Serves 3)

Wrap the grated zucchini in a clean wash cloth to squeeze out extra moisture.

Combine all ingredients in a food processor to grind and blend.

Form into 3 round loafs-about 1/4 cup each.

Bake at 400 F. until internal temperature of meat reaches 165 F.  (Check at 30 minutes.)

1-6 ounce turkey tenderloin

1/2 medium zucchini, grated 

1 teaspoon olive oil

1/4 cup fresh basil

2 garlic cloves

Blueberry-Peach Cobbler

(Serves 5)

Combine fruit and juice.  Place in bottom of baking dish greased with an olive oil spread.

3 cups fresh blueberries and diced peaches (combined)

1 tablespoon lemon juice

Combine flour and sugar.  Mix in 1 beaten egg and melted buttery spread.  Scoop over fruit in baking dish.

1 cup whole wheat pastry flour

1/4 cup brown sugar

1 egg

6 tablespoon Earth Balance Buttery spread, melted

Bake at 375 F. for 30 minutes.

For the picnic, the cobbler was garnished with yogurt and honey, then with grated nutmeg.  At home, the cobbler was served warm with vanilla ice cream.

Our picnic today was at Friendship Manor National Historic Park in Point Marion, Pa.  This was the home of Albert Gallatin, Secretary of the Treasury in the days of Thomas Jefferson.  There is a beautiful mansion, historic displays and walkways with wild flowers.

We did not roam the grounds today, but enjoyed our meal under a shelter.

 

 

   

   

  

 

Protecting Food Safety at Farmers Market Culinary Demos

It was another successful culinary demo at the summer farmers market with 200 food samples given, along with refreshing flavored water and a unique tip for making eggs for egg salad.  Perhaps the best report was the mark given from the local registered sanitarian:  100% on an unplanned health inspection near the end of the market.  Registered dietitians know how to keep food safe!  Here are my tips:

Protecting Food Safety at Farmer Market Demos 

• Food preparations are done in an approved kitchen.

      Eggs, prepared 2 days in advance, were baked to an internal temperature of 160 F,
      cooled quickly and chilled.

      Vegetables were washed and cut 1 day in advance.  Eggs were chopped last
      and mixed with vegetables and dressing ingredients.

• Plastic gloves are worn to cut and handle foods that will not be reheated.

• Hands are washed frequently and gloves changed.

• Prepared cold foods are stored in thin layers in labelled containers and refrigerated at 40 F. or less.

         Prepared egg salad was placed in 1 quart zipper bags and labelled with the use by    
         date. These were transported in insulated containers and stored between ice blocks.
         Once removed from the cooler, each bag of prepared food was served within 1/2
         hour duration. 

• Hand washing sink and paper towels are located at the point of service.

• Cleaning rag is soaking in a sanitizing solution labelled to include the concentration.     This solution is changed every 2 hours.

• Bug guards are available and used when needed at point of service.

• The servers are trained and dressed appropriately.

         Food handlers permits were obtained through the local health department after    
         completing training class.  

         Server wears a clean apron, hair restraint and safe shoes covering the toes.
         Plastic gloves are worn, hands washed and gloves changed frequently.

Confetti Egg Salad on Cucumber Slice

Today's tasting was egg salad made with colorful vegetables, placed on a cucumber slice and garnished with a fresh pea shoot.  The eggs, radishes, garlic scapes, cucumbers and pea shoot were all raised by farmers at the market.  My sponsor raises the free range chickens which lay huge brown eggs with dark yolks.  The eggs, the garlic, the radishes and the pea shoot garnish moved the bar way up on egg salad.  (It was delicious).

The hardest part of making egg salad-shelling the eggs-was eliminated through baking.  I broke the eggs into a parchment paper lined pan and baked at 350 F. until internal temperature reached 160 F., for about 30 minutes.  This is not a good way to eat eggs with a fork, but a great way to cook the eggs to be chopped for salad.

Confetti Egg Salad

(200-1 tablespoon servings)

4 dozen eggs
2 cups celery, minced
2 cups carrots, peeled and minced
3/4 cup garlic scapes, minced
1 cup radishes, minced
1 cup Dijon mustard
2 cups mayonnaise
2 teaspoon black pepper

Mince vegetables and chop eggs.  Mix with mustard, mayonnaise and black pepper.
*To bake eggs, break into a parchment paper lined pan.  Bake at 350 F. until internal temperature reaches 160 F., about 20 minutes.
A 9 X 14 inch baking pan held 1 dozen eggs.   

The cold flavored water was a recipe from the WVU Extension Service "Rethink Your Drink Campaign".  Ours has oranges, basil and blueberries.

 The clientele at the Farmers Market are health conscious, enthusiastic and grateful to meet the registered dietitian and farmers who share the same enthusiasm.  
   

 
                 
 
  

Triple Flour Power (Pizza)

I like these garbanzo-rye-whole wheat pizza crusts because pizzas can be put together and served in just an hour.  The dough contains baking powder as the leavening and does not have to be kneaded for a long time, nor rise.  We made ours in iron skillets which produced a brown but soft crust.  The recipe is from Bob's Red Mill.

Whole Grain Pizza Crust

(Serves 4-6)

Mix dry ingredients in bowl of electric mixer.
1 cup garbanzo bean flour
1 cup whole grain rye flour
1 cup whole wheat pastry flour
1 tablespoon brown sugar
2 teaspoon baking powder
1/4 teaspoon salt

Add oil, then water.  Knead for 5 minutes.  Dust with a little flour.  Let rest 5-10 minutes.
1/3 cup oil (I blended olive and canola oil)
1 cup warm water

Pat dough into pan of choice.  Cover with sauce and toppings.
Bake at 425 F. 15-20 minutes. 

Our pizzas were topped with portabella mushroom slices, black olives, shallots, banana pepper, garlic scapes, Italian sausage, aged white cheddar cheese, blue cheese and sliced tomatoes.  (Just a little bit of everything).  The mushrooms, pepper and garlic were sauteed prior to topping.  The sausage was crumbled, browned and drained prior to topping.