Tag Archives: Farmers’ Market

Sugar Spice and Everything Nice

You purchased some ripe tomatoes and cool cucumbers from the farmers’ market.  While you are enjoying summer’s bounty of vegetables with olive oil, salt and pepper and perhaps some fresh basil, you may be seeking new ways to prepare these summertime treats.

If this sounds familiar, check out Sugar Spice and Everything Nice, a business out of Dover, Delaware, selling a myriad of mixes to enhance vegetables and fruits as well as fish and meats.  Visit the online shop at http://www.shopforsugarandspice.com or browse the mixes at a Delaware farmers’ market (the market schedule is listed on the website).

Owner Tina Bradbury offers dip, pickling and cocktail mixes in addition to meat rubs.  Perhaps you wish to make your own bread and butter pickles for grilled burgers…Sugar Spice has a mix for you!

I combined the guacamole mix with some fresh tomatoes and avocado and the roasted garlic and herb mix with olive oil and found both tasty.  Each mix comes with recipe suggestions and instructions, yet you can be creative.  For example, as I am generally not a fan of sour cream and mayonnaise based dips, I would consider blending some of the herb mixes into hummus or into butter to season chicken or fish.

This just scratches the surface of Sugar Spice’s products.  Discover them for yourself this summer…and happy mixing!

Garlic mix

French Women Love Les Pâtes

Everyone knows that French women love wine and cheese, but did you know that they also love pasta?

French Women Pasta, a mother and daughter team based in Newark, Delaware, is a  local distributor for Pappardelle’s Pasta produced in Colorado.   You may have spotted French Women Pasta at local farmers’ markets during the summer months along with their over fifty flavors of pasta.  Although most farmers’ markets have ended for the year, French Women Pasta will participate in several fall and winter events as listed on their website at www.frenchwomenpasta.com (and will accept orders!)

My husband and I have tried several flavors, including the Lemon Chive Angel Hair, Orange Szechuan and Spicy Thai Linguine.  The pasta is packaged in eight ounce containers, ideal for serving three or four.

Pasta

The Lemon Chive Angel Hair had a subtle, fresh flavor – a perfect pairing for shrimp and scallops.  To prepare, bring a large pot of water to a boil.  Add the pasta and stir.  While the pasta is cooking (which will only take a few minutes), heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp and scallops in the pan, cooking for about two minutes per side until opaque.

When the pasta is ready, drain the water and add the pasta to the sauté pan of seafood. Using a wooden spoon, blend the pasta and seafood and coat the pasta with the butter and oil.  You will likely need to add additional butter.  Plate the shrimp and scallops atop the pasta and season with freshly squeezed lemon juice, ground pepper and sea salt.  If you would like additional heat, try a dried red pepper!

Pasta and Seafood

Look for French Women Pasta and their unique flavors this fall…from Lavender to Porcini Mushroom to Lime Cilantro.

Concord Grape and Ricotta Pie

Everyone remembers enjoying Concord grape juice and peanut butter and Concord grape jelly sandwiches as a child.  Although these are two of the most comforting ways to appreciate the sweet yet tart grape now available in farmers’ markets, there are so many other preparations – chutneys, jams, pies…

I detected the unmistakable fragrance of Concord grapes at a farm stand this weekend and could not resist buying a bunch.  As I still had some ricotta in the refrigerator from recent ravioli making, I decided on a Concord grape and ricotta pie.

Ingredients:

3 eggs

1 pound ricotta

1/4 cup sugar

Pinch salt

1/2 teaspoon vanilla

3/4 cup Concord grapes, halved and seeded

Zest of one lemon

Ricotta Pie Batter

Preheat the oven to 350 degrees, and grease a 9 inch tart pan or pie dish.  Whisk the eggs in a large mixing bowl, and then mix in the ricotta, sugar, salt and vanilla.  Fold in the grapes and lemon zest.  Pour and smooth the batter into the tart pan, and bake for about 40 minutes until the top is golden brown.  Garnish each slice with additional grape halves and lemon zest.

Concord Grape Pie

Drop a few grapes into a glass of Prosecco to celebrate autumn with this Concord grape dessert.

Okra on the Side

Fresh okra has probably caught your attention at the farmers’ market this summer.  It has certainly caught mine…

okra 1

If you would like to enjoy this summertime treat without committing to a gumbo, try it as a side dish with another summer star – cherry tomatoes.

To prepare this simple and healthy side, slice a pint of okra into chunks on a bias and halve a cup of cherry tomatoes.  Sauté the okra slices in two tablespoons of extra virgin olive oil in a non-stick pan.  This small quantity of olive oil may seem like it is not enough, but it will permit the edges of the okra to brown.  It will also enable the okra to retain its crispness rather than become too slimy.

Sauté for about seven to eight minutes while moving the okra around the pan with a wooden spatula.  Add the tomatoes and cook for another two to three minutes until they are slightly softened.  Season with sea salt and fresh ground pepper to taste.  I also recommend some Aleppo pepper for its medium heat and somewhat salty taste.

Serve immediately and enjoy okra’s pleasant crunch and unique flavor.

okra 2

Fresh from the Farm Stand

Enjoy some summer recipes in my July/August issue of The Judicial Palate.

Fresh from the Farm Stand

Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Easter Egg Radishes in the Summer?

I spotted my favorite root vegetable at a local farmers’ market this morning – Easter Egg Radishes.  The mix of red, pink, white and purple radishes, while smaller in size, stand up to the pepperiness of the larger red variety.

In fact, I prefer Easter Egg Radishes when serving them the French way.  Slice off the roots and the top greens, and arrange the brightly colored radishes on a flat serving dish.   Accompany with French sea salt and a ramekin of room temperature French butter.  Enjoy by placing a touch of butter and then a pinch of salt atop each radish.  This is a light yet tasty hors d’oeuvre, perfect for the hot summer months.

Do not discard the tops! Rather, consider sautéing the leafy greens as a side dish.

Radishes