Recipes
You gaze into your basket of market goodies. Everything looks lovely — lovely, raw, in big pieces — now what do you do? Our vendors have kindly provided some suggestions on how to enjoy your goodies once you get them home.
Click to jump to a recipe:
Creamy White Turnip Soup with Spring Onions and Roasted Garlic
Roasted Rosemary Rabbit
Stir-fried Mixed Greens
Garlicky Green Saute
Pickled Ramps
Grilled Romaine Salad
Creamy White Turnip Soup with Spring Onions and Roasted Garlic
1 head roasted garlic
1 bunch (about 4 Cups) white turnips, trimmed, peeled, and cut into 2 “ cubes (save the greens to sauté later)
1 med, spring onion, root and green top trimmed to 1” lengths from the bulb and cut into 8 wedges.
4 C low sodium chicken broth
salt and pepper
¼ Tsp ground nutmeg
2 slices proscuitto, cut into thin strips and 1” length
¼ C crème fraiche or whole cream
Green onion tops to garnish
To roast garlic: preheat oven to 425. Trim top of garlic and wrap with foil. Place in the middle of the oven and roast until soft to touch- 300-45 minutes. When garlic is cool enough to handle, squeeze out the soft pulp by pressing the blade of t knife against the bulb to force out the roasted flesh.. Discard the papery casing.
Place garlic, turnips, onions, and chicken stock in a large saucepan. Season lightly with salt and pepper. Bring to a boil and reduce to simmer. Cook uncovered until the turnips are tender, about 30-45 min. remove from stove and puree until smooth with a food processor or blender. Return soup to pan. Add nutmeg, prosciutto, and cream. Bring to boil and reduce to a simmer, stirring to blend. Taste and adjust seasonings. Garnish with freshly chopped green onions. If not serving immediately (or freezing) do not add the cream until you are ready to serve.
Roasted Rosemary Rabbit From Mackey Farms
Whole Rabbit (2-3 lbs.)
Half Cup orange juice
Half Stick melted butter
Four garlic cloves minced
1 tbsp honey
1 sprig rosemary
Sea Salt
Pepper
Place all ingredients in small dutch oven/ roasting pan with lid. Place whole rabbit in sauce so it is partially submerged. Roast covered at 350 degrees for 90 minutes, turning once (For larger rabbits, adjust time accordingly.) If browning is desired, leave lid off and cook an additional 15 minutes, turning once. Carve and serve with rice and the roasting sauce. ENJOY!
Stir-Fried Mixed Greens
Here’s a quick one: use as many different kinds of greens as you can find for the best combination of flavors and colors. Chop, and stir-fry in sesame or olive oil. Add onions, garlic, toasted nuts, sundried tomatoes, olives, whatever strikes your fancy, to add color and texture. Serve over rice, quinoa, pasta, or as a vegetable side to a main dish.
Garlicky Green Saute
1-2 tbsp olive oil
4-6 cloves garlic
1 large onion, minced
1/4 cup sherry or white wine (optional)
salt and pepper to taste
1/4 tsp. dried oregano
1/4 tsp. allspice
1/4 tsp. dried basil
8 cups leafy greens (spinach, chard, kale, etc.)
1/4 – 1/2 cup grated Parmesan cheese
in a large, deep skillet heat oil; saute garlic and onion for 5 minutes. Add sherry or wine if desired, salt and pepper, dried seasonings; stir. Add greens to skillet, pressing down with back of spoon as they wilt. Saute until greens are completely wilted, about 10 minutes. Sprinkle with Parmesan cheese.
Pickled Ramps
Ramps
1 cup water
1 cup cider vinegar
¾ cup sugar
¼ teaspoon alum
1 Tablespoon mustard seed
1 Tablespoon celery seed
Clean ramps, keeping bulbs only. Add ¼ teaspoon alum to each hot pint jars. Pack ramps tightly in to each jar. Bring liquid mixture to a boil, and pour over ramps. Leaving ¼ headspace. Continue making liquid, enough to cover all ramps to be pickled. Put on hot lids. Process sealed jars in boiling bath for 5 minutes to seal lids.
The longer the jars set the better the pickled ramps taste.
Ramp Leaves:
Save the ramp leaves for other uses. Freeze them in a zip-lock bag and use the later, as a reminder of spring. Use the leaves in recipes that call for minced garlic or onion. The leaves are milder than the bulb.
Grilled Romaine Salad from Angel Ridge Farm
Ingredients:
Heart of Romaine, halved
Olive oil
Caesar Dressing
Grated Parmesan cheese
Heat Grill, mom. Brush Romaine with olive oil. Place on grill, watch carefully and grill one to two minutes. Turn and grill one to two minutes more. Remove from grill and place on dish. Brush with dressing and dust with Parmesan. Serve 1 half per person.
Seasonal Recipes for Local Food Lovers « Tailgate Market Fan Club posted on May 28, 2010:
[...] Market to enjoy some of the delicious veggies coming in now. You can visit their website at http://marshillmarket.org/recipes/ or just click on the links below. Kale and Barley Gratin Stir-fried Mixed Greens Garlicky Green [...]