Recipes from the Market
Local farmers have shared some recipes that highlight what they will have available at Concord's Ag Day Farmer's Market, Saturday, September 9.
Heirloom Tomato and Fresh Bean Salad
1# assorted heirloom tomatoes, cut into 1-inch pieces
1/2# yellow wax beans, stems removed, cut into 1-inch pieces 1/2# green beans, stems removed, cut into 1-inch pieces
1 cup fresh herbs, finely chopped (parsley, basil, mint, etc)
1 small shallot, minced
1 T dijon mustard
1 T honey
1/4 c red wine vinegar
3/4 c extra virgin olive oil
salt and pepper
1 1/2 cups fresh ricotta
1⁄4 lb baby greens
In a large mixing bowl, combine tomatoes, beans, and herbs. Set aside.
For the dressing: whisk shallot, mustard, red wine vinegar, salt and pepper, until
combined. Slowly drizzle-in oil to emulsify. Season with salt and pepper as needed.
Dress vegetables with 1/4 cup of salad dressing to coat. Reserve remainder of dressing
for a later date (it can be kept in a refrigerator for up to 1 week).
each plate and finish with the bean and tomato mixture on top of the greens. Garnish with additional fresh herbs and grated parmesan, a drizzle of the vinaigrette and a pinch of sea salt.
Raspberry Peach Crisp
Preheat oven to 375F.
2 cups sliced peaches
2 cups raspberries
juice of 1 lemon
1/2 c all-purpose flour
1/2 c sugar
1/4 c butter. room temperature
Mix the fruit in a bowl with the lemon juice and arrange it on a pie dish
Cream the butter and sugar together, then add the flour.
Spread the mixture over the fruit and bake for about 30 min. Serve hot or cold with vanilla ice cream.
Calling all Concord Ag Day Farmers Market Farms!
Do you have recipes that celebrate the glory of what you will sell at the market on September 8th? Please email recipes to email@example.com.
Leek and Swiss Chard Tart
A favorite at Barrett's Mill Farm
adapted from Bon Appétit October 1999
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3-4 leeks, coarsely chopped
1 teaspoon dried thyme
2 1/2 cups chopped Swiss chard leaves (ribs removed)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.
There are so many great recipes in this cookbook it's hard to choose - but here are a few:
Spiced Carrot Spread
Nella Burnham's Applesauce Cake
Gaining Ground will have their cookbook book for sale at the Ag Day Farmers Market.