It is the time of year for chives again! And that means that our 2012 CSA will soon begin. In the meantime find us at the Newburyport Market for pre-season goodies!
A few of these chives, and their flowers, topped off some of my Farmer’s Market haddock tonight! …..a combination I highly recommend!
Filed under amesbury, CSA, farm, farmers' market, Newburyport, spring
Hi folks!
This Sunday, December 18th, is the last Newburyport Farmer’s Market before Christmas.
We hope to see you there between 10 am and 2 pm, rain or shine, at the Tannery Marketplace.
Give the gift of handmade and local. Not only will your gift recipient be happy, but you will also have supported the local economy!
We wish you an enjoyable holiday!
Filed under community, farmers' market, local, Newburyport, winter
Filed under amesbury, CSA, farmers' market, October, Produce, Season's End
Found in Gourmet | September 2009by Maggie Ruggiero
yield: Makes 4 servings
active time: 15 min
total time: 30 min
The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
(Thanks for the suggestion J&P K.)
With the recent bounty of eggplant and summer squash, why not make a Lasagna, using them instead of the pasta noodles? This recipe is a variation that’s extrapolated from an intersection of Molly Katzen’s Moosewood Cookbook, and the Boston Globe Magazine.
Start with four or five medium summer squash, or two good sized eggplant. I’ve found through experimentation that I prefer thinner cuts of vegetable (about to 1/4 inch thick, without peeling, sliced lengthwise with a serrated knife, with support of fork, to get desired thickness).
Then, lightly flour (no followup egg and crumb coating necessary), and saute in olive oil with medium heat on each side until flexible, cooked through, and lightly browned.
Set aside on paper towels, and get the sauce. If you can get your hands on enough tomatoes, try making your own. Our Kitchenaide mixer has an attachment that does a nice job of separating the seeds and skin from lightly steamed fresh whole tomatoes; you need about a quart of this juice.
Combine with the other elements (olive oil simmered vegetables, herbs and wine) that my best man’s Sicilian mother used when we were growing up, and simmer for at least two hours. If it’s still thin, you can cheat with a can of paste. Or, you can cheat big by just opening jars of tomato sauce; you’ll need about a quart of the stuff (about a can and a half) to do the job.
Next, layer the 8×11 baking pan first with a thin layer of sauce, then cover it with a layer of the browned eggplant or squash, then mozarella or similar cheese. I like to put in a layer of whole basil leaves, before covering with sauce, and starting another layer of vegetables, then cheese and sauce again in succession. Altogether, three or four layers of vegetables, with a top covering of the sauce and some Romano or Parmesan cheese (KO: or Piave Vecchio!).
Bake at 350, uncovered for 40 minutes. Please be sure to consult Mollie Katzen/ Moosewood for the original recipe, if you prefer the vegetables to be thicker, as well as egged and crumbed before baking. However, I’ve come to like this variation, because it’s easier, quicker, and provides lighter, but still good, rib sticking fare.
[Many Thanks to P.C. for this adaptation of a Molly Katzen Moosewood recipe.]
