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Every week at the Market we try to have a simple and fun recipe available for you to take home with you. Each recipe showcases locally available foodstuffs in order to better demonstrate the wide variety of food being produced by farmers in Eastern Nova Scotia. As each recipe is posted at the Market, it will be listed here by the following Monday. So if you happen to forget to take it with you when shopping with us, don't worry! Just stop in here and we'll be able to help you out. Here is the latest recipe from The Market! Chicken with Snow Peas Recipe for July 24th 2010 Ingredients: 1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oyster sauce
salt and pepper to taste
2 pounds bone-in chicken pieces, such as legs, thighs, and wings
1 tomato, diced
1 carrot, sliced
2 stalks celery stalks, sliced
1 pound fresh snow peas, trimmed
1 tablespoon cornstarch
1 teaspoon water Instructions: Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture. Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot with hot rice. Get Fresh With Your Local Farmer! Cream Cheese Stuffed Strawberries with Blueberries and Candied Walnuts Recipe for July 17th 2010 Ingredients: About 40 Strawberries
Blueberries
8oz cream cheese, room temperature
1/4 Cup Powdered Sugar
1/4 teaspoon of vanilla extract
Candied Walnuts (optional) Instructions: Blend cream cheese, vanilla extract and powdered sugar. Cut the bottoms of the strawberries off to lay flat. Cut the strawberries in a + sign without cutting all the way through. Place cream cheese mixture in a ziplock bag, snip the corner and pipe cream cheese into strawberries. Garnish with blueberries and candied walnuts. You can also try stuffing them with homemade whipped cream next time! Get Fresh With Your Local Farmer! Garlic Scapes and Potato Salad Recipe for July 10th 2010 Ingredients: 10 new red potato(2-1/2 lb/1.25 kg), scrubbed and cubed
3 celery stalks, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup(250 mL) finely chopped garlic scapes
1/2 (125 mL) finely chopped red onion Dressing: 2/3 cup(150 mL) buttermilk
1/4 cup(50 mL) light mayonnaise
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp(4 mL) each salt and pepper Instructions: In saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and place in large bowl. Add celery.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; fry garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes. Add to potatoes.
Dressing: In small bowl, whisk together buttermilk, mayonnaise, 2 tbsp (25 mL) of the dill, mustard, salt and pepper; pour over potato mixture and toss to coat. (Make- ahead: Cover and refrigerate for up to 2 days.) Add more buttermilk for moister salad, if desired. Garnish with remaining dill. Get Fresh With Your Local Farmer! Steamed Mussels With Chorizo And Garlic Scapes Recipe for July 3rd 2010 Ingredients: 2 pounds mussels, scrubbed, with "beards" removed
2 cups dry sherry
8-10 garlic scapes, sliced thinly
1/4 pound dried hot chorizo, cut into small cubes
1 large rib of celery, washed and sliced thinly
2 tablespoons cilantro, chopped
1 pint grape tomatoes, cut in half
2 tablespoons extra-virgin olive oil Instructions: Add mussels and sherry to a wide-bottom pot and place over high heat. Cover pan. Shake pan or stir every minute until mussels open, about 3-5 minutes. Discard any stubborn mussels that will not open.
Add garlic scapes, chorizo, celery, cilantro, tomatoes and olive oil to pot until warmed through, about 1 minute. Using a slotted spoon, divide mussels, vegetables and chorizo among four bowls. Carefully pour cooking liquid over mussels, leaving behind any dirt and grit. Serve with plenty of crusty bread to soak up the juice. Makes 4 appetizer-size servings Get Fresh With Your Local Farmer! Asparagus Chicken Pasta Recipe for June 19th 2010 Ingredients: 1/2 cup uncooked pasta shells
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley Instructions: Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Sauté onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Sauté chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley. May be served with crusty garlic bread and salad of choice Serves 4 Get Fresh With Your Local Farmer! Asparagus, Tomato & Spinach
Frittata Recipe for June 12th 2010 A frittata is a baked Italian egg pie, much like a quiche but without a crust. The eggs bind together any combination of ingredients you like – meat, cheese, vegetables, potatoes, herbs, cooked pasta – anything that goes well in an omelet makes a great frittata, and it’s a great way to use up leftovers.
If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs. Ingredients: 1 tbsp. good quality cooking oil
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, quartered (about 2 cups)
1 garlic clove, crushed
1-2 packed cups baby spinach leaves, torn into pieces
Fresh chopped basil to your taste (1 tsp dried)
6 large eggs
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, or crumbled feta
1/2 cup grated cheddar or mozzarella cheese
1 large slicing tomato, sliced thin
salt and pepper to taste Directions: Preheat the oven to 375°F.
Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the cherry tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the basil and spinach, cook until it wilts. Meanwhile, stir together the eggs, first 1/2 cup cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in an 9” x 9” lightly oiled pan and pour the beaten eggs overtop. Stir gently to evenly distribute eggs and vegetables. Top with remaining grated cheese and sliced tomato. Place in the oven and bake for about 30 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Delicious with any freshly tossed salad.
Serves 4 Get Fresh With Your Local Farmer! Maple Pecan Pie Recipe for June 5th 2010 Crust: 2 c. flour
1 tsp. salt
1/4 c. hot water
2/3 c. oil
Mix above ingredients together. Work into soft ball, place in a 9 inch pie pan, work onto bottom and up sides, pinch edges. Bake at 400 degrees for 15 to 20 minutes. Filling: 1 c. sugar
1 tbsp. butter
1/2 c. maple syrup
2 tbsp. strong coffee
4 eggs
1 tsp. vanilla
1 shot rum
1 c. pecan meats
Cream sugar and butter in mixing bowl. Add syrup and coffee, blend well. Beat eggs and vanilla, add to mixture. Add rum. Fold in pecans, pour in crust. Bake 30 to 40 minutes. Get Fresh With Your Local Farmer! Radish and Spinach Salad Recipe for May 29th 2010 Ingredients: 1/4 cup (50 mL) vegetable oil (salad quality)
1 tbsp tbsp (15 mL) lemon juice
2 tsp(10 mL) grainy mustard
1 clove garlic, minced
1/4 tsp (1 mL) dried dill weed
1/4 tsp (1 mL) salt
1/4 tsp(1 mL) pepper
6 cups(1.5 L) torn spinach leaves
1/2 cup (125 mL) shredded Swiss cheese
1 carrot thinly sliced
1/2 cup (125 mL) sliced radishes Instructions: In salad bowl, whisk together vegetable oil, lemon juice, mustard, garlic, dill weed, salt and pepper. Add spinach leaves, sliced radishes, Swiss cheese, and carrot. Toss and serve. Serves 4 Get Fresh With Your Local Farmer! Old-Fashioned Bottom-Crust
Rhubarb Pie Recipe for May 22nd 2010 Ingredients: Pastry for single-crust 9-inch (23 cm) pie
Honey Lemon Yogurt Sauce (recipe at bottom )
5 cups (1.25 L) 1-inch (2.5 cm) pieces Rhubarb
1/4 cup (50 mL) water
3/4 cup (175 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour Topping
1 tbsp (15 mL) butter
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) rolled oats Instructions: Filling Preperation: In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside. Topping: In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350ºF (180ºC) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce. Honey Lemon Yogurt Sauce: 1-1/4 cups (300 mL) vanilla yogurt
3 tbsp (50 mL) liquid honey
3/4 tsp (4 mL) grated lemon rind
In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time. Makes 1-1/3 cups (325 mL). Get Fresh With Your Local Farmer! Lobster Cream Bisque
with Fiddleheads Recipe for May 15th 2010 Ingredients: 1 cup (250 ml) mushrooms, thinly sliced
2 cups (500 ml) potatoes, diced small
1 cup (250 ml) fiddleheads, well cleaned and diced
½ tsp. (2.5 ml) lemon zest
2 cups (500 ml) cream (whipping cream, evaporated milk, cereal cream or buttermilk)
1 lb. (454 g) lobster meat, diced
1 lb. (454 g) lobster knuckles and claws in the shell, cleaned well (raw)
1 tbsp. (15 ml) garlic, minced
1 cup (250 ml) onion, finely minced
½ cup (125 ml) celery, finely minced
1 tbsp. (15 ml) Soya sauce
1 tbsp. (15 ml) Worcestershire sauce
½ tsp. (2.5 ml) dill
½ tsp. (2.5 ml) nutmeg
1 tbsp. (15 ml) bacon bits, fried crispy, with grease reserved
2 tbsp. (30 ml) clarified butter Instructions: Salt and pepper to taste If using lobster in the shell, reserve shells to produce great stock. Place the bacon grease and butter in a frying pan. Over medium high heat, fry the onions, mushrooms, celery and garlic until golden brown. Add potatoes, and fry for 2 minutes. Remove from heat and place all into a deep stock pot. Cover mixture with water or stock until water is 2 inches (5 cm) above ingredients. Add herbs, and seasonings. Boil over high heat until potatoes are half cooked, add fiddleheads and lobster. Reduce heat to medium and cook until fiddleheads are tender, about 10 minutes. Reduce heat to lowest setting , Add cream, stir well and let sit 5 minutes on lowest heat, checking every few minutes to ensure milk does not burn. Serve with your favorite crusty garlic bread. Serves 4-8 Get Fresh With Your Local Farmer! Fiddlehead Cashew Stirfry Recipe for May 8th 2010 Ingredients: 2 cups fresh fiddleheads
1 cup snow peas
1 cup diced carrots (coins)
1 cup fresh bean sprouts
1/2 cup sliced mushrooms
1/2 cup raw cashews
1 Tbsp butter or oil (butter is richer)
1 tsp fresh ground ginger root
Garlic & Tamari soy sauce to taste Instructions: Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok, medium heat. Stir-fry the fiddleheads for 10-12 minutes until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!). Cook longer if the fiddleheads are at all crunchy. Add carrots, peas, mushrooms, cashews, ginger garlic and soy sauce. Add bean sprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft. Serve with rice. Enjoy Get Fresh With Your Local Farmer!
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Recipe of The Week 
