Kale & Apple Harmony!

Heidemarie of Chocolate Harmony has proven that she is the queen of all things chocolate, but did you know she’s also got some other amazing recipes up her sleeve?  See her Kale & Apple Salad recipe below, which is perfect for in-season kale and those apples preserved from the winter harvest.  Both are currently available at the market! Kale and Apple Salad   Ingredients • 2 tablespoons extra-virgin olive oil • 3 tablespoons fresh lemon juice • Kosher salt • 1 bunch kale, ribs removed, leaves very thinly sliced • 1/4 cup dried cranberries • 1 Honeycrisp apple • 1/4 cup slivered almonds, toasted • 1 ounce Pecorino, finely grated (1/4 cup) • Freshly ground black pepper Directions Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl.  Add the kale, toss to coat and let stand 10 minutes.  While the kale stands, cut the apple into thin matchsticks or chop.  Add the cranberries, apples, almonds and cheese to the kale.  Season with salt and pepper and toss well....
Peach & Blackberry Galette

Peach & Blackberry Galette

Peach and Blackberry Galette Enjoy this easy to make, mouth-watering farm to table recipe sure to wow your summer dining guests!  You can pick up the fruit from our own Windy Way Farm! (makes 2)   2 Home made pie crusts or 2 ready made pie crusts 6 firm ripe peaches pitted and sliced (with skin) 1 heaping pint blackberries 1/4 C brown sugar 2-3 TBSP honey 3/4 tsp cinnamon Grated nutmeg to taste 2 TBSP pure vanilla extract 3 TBSP flour (or almond flour) 1/2 C Mixed cinnamon and sugar to taste 4 TBSP unsalted butter cut into small pieces 1 egg beaten with a bit of milk Large baking sheet lined with parchment paper Preheat oven to 350 Roll out both pie crusts as if making 9″ pies.  Place both on parchment lined pan. In a large bowl mix peaches with brown sugar, vanilla, honey, cinnamon and flour.  Gently fold blackberries into peach mixture. Place 1/2 of the fruit in the middle of each crust. Dot with butter pieces. Fold edges of dough over fruit in a rough pleated pattern. Brush with egg wash. Sprinkle crust with cinnamon sugar. Bake for approximately 1 hour until bubbly and crust is golden brown (juice may run over crust). Cool. Serve with ice cream or whipped cream if desired and...
Farm to Table:  Egg & Potato Skillet

Farm to Table: Egg & Potato Skillet

Thank you to our Frostville friend, Kelly Zimmer, who sent us this simple and delicious recipe using ingredients she purchased at Frostville from Mini Manna Farm!  What a great weekend recipe to try!   Ingredients: 2 tbsp ghee (could also use olive oil)3 potatoes, chopped1/4 cup onions, choppedsalt & pepper, to tastesprinkle of dried thyme6 eggs, whiskedsplash of milkhandful of cheese (Kelly uses cheddar)Directions:Preheat oven to 350 F.In an oven safe skillet over medium heat, add ghee, potatoes, onions, salt, and pepper.  Sauté until the potatoes are just fork tender.  Turn off the burner.  Sprinkle the potatoes and onion mixture with thyme.In a separate bowl, whisk the eggs, milk, and any additional salt and pepper.Pour the egg mixture into the skillet with the potatoes and onions.Bake in the oven for 10 minutes.Sprinkle cheese over the top.  Bake for another 2 minutes, or until the eggs are set and the cheese is melted.   Let us know what you think!  Enjoy Frostville...

Farm to Table: Sauteed Garlic Scapes with Potatoes and Sweet Peppers

Looking for a clean recipe to enjoy this weekend?  You can thank market shopper, Shannon Radigan, for this one!  This recipe features Garlic Scapes, which are a spring treat that most people haven’t tried.  Garlic scapes are the stalks of the garlic plant.  Leaving the stalks on the plant often takes energy away from the garlic bulb’s formation, so they are cut off and can be used for culinary purposes.  Find them at Frostville, and try them in pesto, salads, stir fries, and much more! Shannon’s Sauteed Garlic Scapes with Potatoes and Sweet Peppers Ingredients 3tbsp olive oil 2-3 thinly sliced potatoes chopped garlic scapes and sweet peppers salt to taste rosemary if youre feeling adventurous! Sautee all ingredients in frying pan, I cooked potatoes for a few minutes before adding the rest of ingredients. Cook time aprox. 15min Serves 2 Thanks Shannon, and don’t forget to post your “Farm to Table” photos on our Facebook page!  Your recipe just might be highlighted...

Leah’s Green Lemonade

Calling all Juicers!  I thought we’d kick off Frostville’s “Health and Nutrition Month” with my secret recipe for Green Lemonade– don’t be scared!  If you don’t already have a juicer, this recipe is delicious and nutritious enough to make you go buy one (or at least borrow a friend’s)!  This is a recipe even your kids will love! If you haven’t yet discovered the benefits of adding fresh, REAL juice to your diet, there are lots of reasons to consider it.  When you drink fruits and veggies, the nutrients from them are completely and more readily absorbed into your bloodstream. When eaten whole, the body takes more time to break these nutrients down, resulting in less absorption.  You might also be quite surprised to find that you like certain fruits and veggies in juice form that you wouldn’t otherwise enjoy in their whole form (think beets, greens, etc).  When paired with the right buddies, you can create a masterpiece!   Leah’s Green Lemonade 1 lemon 2 organic apples– I prefer pink lady, but whatever you buy will work 1 large bunch of organic kale (the more the better- don’t be afraid!)- I prefer kale from Mini Manna or Windy Way Farms! 🙂 1 one inch section of organic ginger optional:  wheat grass, parsley, or any other preferred green   Cut and section your produce according to your juicer’s instruction manual.  Serve over ice, find a shady spot, and enjoy! See you at the Market!  ...

So what are “microgreens” anyway?

If you were at last week’s Opening Day, you surely noticed one of our new vendors, Mini Manna Farms, selling containers filled with tiny sprout-like greens.  These are actually not sprouts, but are just beyond the sprout stage, at the point in which the plant develops its first true set of leaves.  Microgreens tend to have a stronger, more concentrated flavor of the original vegetable, and they have increased in popularity due to research indicating that they have up to 40 times the nutrients of their mature plant. Here’s a great omelet recipe from MarthaStewart.com— of course, you’d want to use some of MeadowSong Farm’s eggs, and you could add some of Ohio Farm Direct’s cheese for a twist!   Also, consider adding them to your salads, sandwiches, and soups this weekend.  They are delicious on Frickaccio’s Jalapeno Cheddar Bread with a spread of cream cheese and some fresh dill!   Mushroom-and-Microgreen Omelet Ingredients 1 tablespoon unsalted butter, divided 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup) Coarse salt and freshly ground pepper 3/4 cup microgreens 3 large eggs Directions 1.  Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens. 2.  Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With...