What to do with pumpkins other than pie? Roast wedges, cook soups, use in stews and curries, bake pumpkin bread. Here’s another idea to use up a pound or so of pumpkin. Make hummus. This smooth whipped hummus is our Waste Not recipe this week. To save time we started with canned chickpeas, but gave them an extra simmer until […]
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1 tightly-packed cup washed, dried basil leaves, or flat Italian parsley leaves and basil 2 cloves garlic, thinly sliced 1/3 cup olive oil Chop leaves, slice garlic and put in blender with oil. Pulse, on and off, to a fine loose paste. Salt to taste.
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Now that nights are cooler, it feels good to switch on the stove. Here’s a late-summer soup, this week’s Waste Not crisper-cleaner recipe. While you cut up the vegetables, simmer their trimmings to make a broth. While the soup cooks, make a quick pistou, a French kissing cousin of pesto. (If basil is in short supply, use a mixture of flat-leaf parsley and basil leaves.) […]
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Non-conforming veg—too large, too small, too oddball in shape — may be rejected by large store chains, but our market has a very different perspective. We love taste! We celebrate diversity! We’re all for heirloom tomatoes with their rich colors, flavors, and free-spirited personalities. You can cut heirlooms into wedges for salad, of course. And they’ll look more like a conventional tomato. But why not slice heirlooms […]
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Here’s a recipe for fresh, bright tomato sauce. We first ran it 9 years ago, before the market had a website, let alone a Facebook page or Instagram. We’re giving it an encore (with pix online) because it’s a classic way to make the most of local tomatoes, and fits perfectly with this year’s Waste-Not recipes. Serve this sauce over pasta tossed with either a […]
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Young beets are starting to come to the market. Here’s one way to make the most of them, root, stems and all – an eye-popping crimson vegetable spread (pictures on our website.) Keep the remaining leaves to cook as “greens” and toss pretty small leaves into salads. You’ll also have left-over beet juice to make a little summer refresher Waste not! Beet-yogurt spread 8 oz. […]
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Scapes were a novelty nine years ago when our market started. Basically growers cut the scape from a garlic plant to stop it reproducing—making tiny bulbils—and thus direct its energy to the bulb fattening in the ground. Scapes were once tossed on the compost pile. Now we know they’re too good to waste, delicious cooked on the grill, or roasted, or made into salad dressings […]
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Really nice ripe tomatoes are starting to roll into the market. So for this week’s sandwich, we’re smooshing tomatoes onto bread for Pan con Tomate. In Spain, Pan con Tomate is eaten as is, or topped with paper-thin slices of dry-cured ham, or cheese. Here’s a market version, tweaked up with fresh herbs, from our early days, before our recipes […]
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Hand-chopped pesto, enough for 2-3 sandwiches: 1 small juicy clove garlic Scant ¼ tsp. coarse salt 3 Tbs. coarsely chopped parsley 1 Tbs. coarsely chopped basil, mint, or hyssop leaves, or a mixture 1 ½ Tbs. or so olive oil For each sandwich: Long, slanting slice of ciabatta , baguette or a section of halved Italian bread Small arugula leaves, […]
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Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: 1 sandwich-sized pita bread round olive oil for brushing 1 TBSP plain Greek yogurt, drained […]
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