Archive for the ‘Vendor recipes’ Category

Bluebird Grain Farms Orange Hazelnut Farro Salad

October 31, 2010

Bluebird Grain Farms Orange Hazelnut Farro Salad
Courtesy Bluebird Grain Farms

Bluebird Grain Farms Orange Hazelnut Farro Salad. Photo courtesy Bluebird Grain Farms.

Makes about 4 Cups Salad

Ingredients:

  • 2 Cups cooked Bluebird Grain Farms Emmer Farro
  • Zest and juice from one organic orange
  • 4 Tender chard leaves, stems removed
  • 1/3 ┬áCup dried fruit (plums, cherries, or apricots)
  • 1/3 ┬áCup roasted hazelnuts
  • 1/4 Cup hazelnut oil
  • 1/4 Teaspoon kosher or sea salt
  • Teaspoon dijon mustard
  • 1 Tablespoon agave nectar or honey

Preparation:

Place cooked farro in a large mixing bowl. Grate orange zest (avoid the bitter white pith just underneath the zest). Chop or tear the chard into small strips 1/2 inch wide. Roughly chop the dried fruit and hazelnuts. Add zest, chard, dried fruit, and nuts to farro. To make dressing, use a jar with a tight-fitting lid and combine fresh squeezed orange juice, hazelnut oil, salt, dijon, and agave nectar. Screw on lid and shake well. Pour 1/3 cup dressing into the farro salad (or desired amount) and stir salad. Save remaining dressing in the refrigerator to toss with salad greens later.

Taylor Shellfish Farms Marinated Mussels

May 24, 2009

The following recipe and text provided courtesy of Taylor Shellfish Farms. Be sure to visit Oyster Bill at the Market for all your local shellfish needs.

Taylor Shellfish Farms Mediterranean mussels (left) and Manila clams at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Taylor Shellfish Farms Mediterranean mussels (left) and Manila clams at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Mussels have traditionally been a delicacy in Europe, yet in America they were a shellfish connoisseur’s best kept secret. Well, the secret is out and worldwide demand has increased dramatically.

Mix together:

  • The juice of one lemon
  • 2 tblsp. roasted sesame butter
  • 1/2 cup oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. sugar or honey
  • 1 pkg. dry Italian dressing mix
  • 1 tablsp. chopped basil
  • 4-5 lbs. Mediterranean Mussels

Steam mussels until open. Drain and remove meat from the shell (saving the shells for later). Combine mussels in prepared sauce and marinate in refrigerator until ready to serve. Place the marinated mussels back in the shells, garnish they tray and serve.

Note: Roasted sesame butter (Tahini) can be purchased at many grocery stores.

Chickweed Parsnip Soup

April 11, 2009

Recipe provided by Nash’s Organic Produce.

Chickweed, or satin flower, at Nash's Organic Producer. Photo copyright 2009 by Zachary D. Lyons.

Chickweed, or satin flower, at Nash's Organic Producer. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

  • 1/2 stick unsalted butter or 3 oz. extra virgin olive oil
  • 4-5 medium parsnips, 1/2 inch dice
  • 1 large leek, 1/4 inch dice
  • 4 cups vegetable stock (enough to cover)
  • 1-2 apples, peeled and diced
  • 1/2 cup heavy cream or whole milk
  • 4 cups chickweed
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
Nash's parsnips at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Nash's parsnips at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Blanch half of the chickweed (2 cups) for about five (5) seconds in boiling water, and then shock in an ice bath. Reserve.

Melt butter in a large pot, sweat leeks and parsnips until leeks are translucent. Cover with vegetable stock and apples. Simmer until parsnips are tender, about 15 minutes.

Take about 1/2 of the mixture out of pot and blend in blender with blanched chickweed until smooth.

Return to pot, add cream (or milk) and nutmeg. Add rest of chickweed and take off heat when it wilts. Season with salt and pepper and serve.

Nash’s Triticale Winter Salad

March 3, 2009

Recipe by Chef Mike Shethar of Nash’s Organic Farms

Ingredients

  • 1 package of Nash’s Triticale, fully cooked
  • 1/2 head green Savoy cabbage, shaved
  • 1/2 head red Savoy cabbage, shaved
  • 4 medium rutabagas, julienned or diced
  • 6 small Jerusalem artichokes, halved and sliced
  • 4 medium purple turnips, sliced
  • 4 ounces of carrot juice
  • 1 ounce of rice wine vinegar
  • salt & pepper to taste

Directions

  • Soak triticale overnight, then cook like you would rice.
  • Mix carrot juice and rice wine vinegar together, then add vegetables and triticale.
  • Chill and serve.

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