tag:blogger.com,1999:blog-50192054496145562032024-02-19T10:12:03.442-05:00StPete.LocallyGrown.netAs this online Market unites urban chemical-free growers and local health-conscious consumers within the St. Petersburg Community, this blog builds more community commitment to improve our health as we share experiences with the chemical-free produce and products we obtain from the Market. All are welcome to post relevant feedback on experiences related to preparing this fresh produce for your table. Through sharing we teach one another new options for a healthier diet.T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-5019205449614556203.post-85536800484079618252015-04-13T21:35:00.000-04:002015-04-13T21:35:03.617-04:00Radish Greens SoupI fell in love with watermelon radishes a few months back when my local
market had them on sale. They are beautiful and mild and crunchy! Especially
good as a delivery mechanism for tasty treats like hummus, smoked fish dip and
guacamole, I also discovered they are AMAZING roasted! Don’t knock it till you
try it…really. Ethan inhaled them, Riley gave a nod and I ordered more the
following market day.<br />
<br />
If you want to roast radishes, here is the recipe I used:<a href="http://foodandstyle.com/slow-roasted-radish-roots-with-fennel/" title="http://foodandstyle.com/slow-roasted-radish-roots-with-fennel/"><strong><span style="color: #669922;">http://foodandstyle.com/slow-roasted-radish-roots-with-fennel/</span></strong></a><br />
<br />
But that isn’t what I wanted to really share with you. Since I am always
looking for a way to use the whole vegetable that gets delivered, greens and
all, I researched radish greens to see what can be done with them and if they
were edible. They are! So I made soup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1moNVhl1ZNE/VSxum9bLOpI/AAAAAAAAKe0/uLVe_NoTgd0/s1600/IMG_3838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1moNVhl1ZNE/VSxum9bLOpI/AAAAAAAAKe0/uLVe_NoTgd0/s1600/IMG_3838.JPG" height="320" width="240" /></a></div>
I found this recipe at epicurious.com. Click <a href="http://www.epicurious.com/recipes/food/views/grandmothers-radish-leaf-soup-1784"><strong><span style="color: #669922;">here</span></strong></a>
for the recipe. It reminded me of potato leek soup with a peppery finish.
Instead of stirring in milk after I pureed the soup, I drizzled some heavy cream
on top because I thought it would be pretty…and you can’t go wrong with heavy
cream. Since it was family dinner night and I was using Grandma’s china, I
added a slice of watermelon radish for froufrou color.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-36520156749283589712015-02-02T11:31:00.002-05:002015-02-02T11:31:44.077-05:00Carrot Greens with Soy and Sesame DressingThink of that seaweed salad you get your favorite sushi place and you come
pretty close to the texture and flavor of this salad. I had to steal the bowl
from my son, Ethan, just so I could have a bit or two before it was all gone.
It is that good. So it is worth the extra effort and time that this recipe
takes. Trust me.<br />
<br />
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<a href="http://3.bp.blogspot.com/-Bh5ExZmj7cs/VM-mSsRWqFI/AAAAAAAAKYw/4MkzcF5WhI8/s1600/IMG_3777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Bh5ExZmj7cs/VM-mSsRWqFI/AAAAAAAAKYw/4MkzcF5WhI8/s1600/IMG_3777.JPG" height="400" width="300" /></a></div>
<a href="file:///C:/Users/Kim/AppData/Local/Temp/WindowsLiveWriter1286139640/supfiles461F98C3/IMG_3777[5].jpg"></a><br />
<br />
<div align="center">
<u><strong>Carrot Greens with Soy and Sesame
Dressing</strong></u></div>
<br />
Wash and dry<br />
<br />
<blockquote>
<strong>one bunch carrot greens, stems removed</strong></blockquote>
<br />
Bring a pot of salted water to a boil and parboil the greens for 3 minutes.
Remove the greens from the boiling water and immediately put into an ice bath, a
bowl filled with water and ice, to stop the cooking process.<br />
<br />
Once cooled, squeeze the greens out and add to a fresh bowl of cold water.
Keep refrigerated for 24 hours, changing the water 2 or 3 times. This takes
away the bitterness of the greens.<br />
<br />
In a small bowl whisk together<br />
<br />
<blockquote>
<strong>1/4 cup rice wine vinegar</strong><br />
<strong>3 tablespoons sesame seed oil</strong><br />
<strong>1/4 cup soy sauce</strong><br />
<strong>3 tablespoons evaporated cane juice or sugar</strong><br />
<strong>1 teaspoon salt</strong><br />
<strong>1/2 teaspoon ginger, plus more to taste </strong>(I think fresh
ginger would be fabulous, but had none in the house.)</blockquote>
<br />
After your last water change, squeeze out the greens and toss with the
prepared dressing and <br />
<br />
<blockquote>
<strong>3 scallions, finely chopped</strong></blockquote>
<br />
Let the salad sit at room temperature for 30 minutes before serving with <br />
<br />
<blockquote>
<strong>1/4 cup toasted sesame seeds</strong></blockquote>
<br />
Serve this to people you love!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-71780570351885418132015-02-02T11:12:00.001-05:002015-02-02T11:12:49.536-05:00Grilled Cheese with Roasted Carrots & Carrot Green PestoSo I really hate throwing away food. My mom was pretty efficient
in the kitchen; frugality was needed as well. Maybe that’s where I got it
from. Where ever it came from, it is part of who I am and how I think and what
I cook in the kitchen.<br />
<br />
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I couldn’t stand composting all those gorgeous carrot greens that come with
carrots from my local market, so I did some research. They are indeed edible,
contrary to popular notion, but bitter. I have tried a few recipes to use my
carrot greens, saving them from the bacteria and insect consumption in the
compost. I really loved this one since it used the whole kit-n-caboodle in one
recipe. Have carrots with tops? Here’s one way to use them from
happyolks.com.<br />
<br />
<div align="center">
<u><strong>Grilled Cheese with Roasted Carrots &
</strong></u><u><strong>Carrot Green Pesto</strong></u></div>
<br />
<div align="left">
Peel and slice in half</div>
<br />
<blockquote>
<div align="left">
<strong>one bunch carrots, tops removed and
reserved</strong></div>
</blockquote>
<br />
<div align="left">
Toss carrots lightly coated with</div>
<br />
<blockquote>
<div align="left">
<strong>olive oil</strong></div>
<div align="left">
<strong>salt </strong></div>
<div align="left">
<strong>pepper</strong></div>
</blockquote>
<br />
<div align="left">
Roast carrots at 375 degrees for 30 minutes or until tender and
browned. Meanwhile in the bowl of your food processor pulse until chopped
finely</div>
<br />
<blockquote>
<div align="left">
<strong>washed and dried carrot tops from one bunch, stems
removed</strong> </div>
</blockquote>
<blockquote>
<div align="left">
<strong>juice of one lemon</strong></div>
</blockquote>
<blockquote>
<div align="left">
<strong>2 cloves garlic</strong></div>
<div align="left">
<strong>3 tablespoons olive oil, </strong>plus more to improve
texture as needed</div>
<div align="left">
<strong>1/2 teaspoon salt</strong>, plus more to
taste</div>
</blockquote>
<br />
<div align="left">
Assemble each sandwich using </div>
<br />
<blockquote>
<div align="left">
<strong>2 slices sourdough bread</strong> (I used my gluten free
sourdough bread.)</div>
<div align="left">
<strong>2 slices Havarti cheese</strong> or cheese of choice</div>
<div align="left">
<strong>Roasted Carrots</strong></div>
<div align="left">
<strong>Carrot Greens Pesto</strong></div>
</blockquote>
<br />
<div align="left">
Butter the exterior faces of the bread slices and pan fry on
medium heat until the cheese is melted and sandwich is golden brown, about 5
minutes per side.</div>
<br />
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<br />
I ended up with lots of extra pesto. I have been adding it to all sorts of
things lately including a fabulous breakfast stack of cauliflower flatbread,
eggs with kohlrabi greens, and tomato slices. The carrot greens pesto added
just the right amount of zip and garlic!<br />
<br />
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<br />
It is pretty amazing with the cauliflower dip I whipped up last week as
well. I’m sure I can come up with other uses too.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-63641826565777796832014-12-29T15:52:00.000-05:002014-12-29T17:15:51.537-05:00Smoothie Operator?<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">
Last week, a wonderful group of volunteers met at my house to decorate winter flap hats in preparation for stylin' on those cold winter mornings when we are making it all happen for St. Pete Locally Grown. What great hats we created!</div>
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AND w<span style="font-size: 12.7272720336914px;">hat a pleasant surprise that Phyllis came equipped to make us all green smoothies, impart lots of wisdom on ingredient combinations, and best of all inspire us to make smoothies on a regular basis.</span><br />
<span style="font-size: 12.7272720336914px;"><br /></span>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">This morning I decided to take Phyllis' advice and get back on track making smoothies. I have always loved celery in them. </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">A few months back I had a whole lot of celery leftover from our market so I sliced it via food processor and froze it in individual bags. Well, we all know that it will be mushy when it thaws, but when it's frozen it still has strong celery flavor, sufficient food fiber, and it's adds a nice chill to the other greens.</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;"> </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">In the process of determining if my frozen celery could be used, I found<a href="http://www.incrediblesmoothies.com/recipes/celery-smoothie-recipes-and-nutrition/" target="_blank"> this recipe site</a> called <b>"Incredible Smoothies"</b> related to using celery and many recipes for all types of green smoothies. The site said </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">that celery is good for inflammation and we all have that someplace in our bodies. so what could I lose?</span></div>
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<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px;">
<span style="background-color: transparent; font-size: 12.7272720336914px;">I went out to Nathan's garden and harvested my greens. Then my creation began! First I blended spring water, sunflower seeds, and lots of frozen chopped celery to break it down. Then I added mostly kale, and some cilantro, Spanish needle, Moluccan spinach, callaloo leaves, coconut oil and a little lemon juice to help the kale (per Phyllis' advice). I also put in some frozen banana and a few tablespoons of frozen orange juice concentrate which I always keep on hand. The result was cool, refreshing, and creamy with the strong celery flavor I prefer and NO bitterness. I just had to write it down. NO way I am going to remember all this! Ahh... but the flavor I will NOT forget!</span></div>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-12501349939997952592014-12-10T09:49:00.001-05:002015-01-04T23:24:40.706-05:00Sapote Banana Pudding<br />
<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<a href="http://1.bp.blogspot.com/-GwwtUplGzCo/VIhan7QDm3I/AAAAAAAAKNQ/G1ew4svO9MM/s1600/DSCN4657%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DbuIRzvafng/VIhaVedgHRI/AAAAAAAAKM4/QZ1qyXg2cts/s1600/DSCN4652%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DbuIRzvafng/VIhaVedgHRI/AAAAAAAAKM4/QZ1qyXg2cts/s1600/DSCN4652%5B1%5D.JPG" height="150" width="200" /></a></div>
<br />
<br />
<a href="https://1.bp.blogspot.com/-b4NMFFrBu2I/VIhaPfU3F9I/AAAAAAAAKMw/FNIALFmOTxA/s1600/DSCN4653%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-b4NMFFrBu2I/VIhaPfU3F9I/AAAAAAAAKMw/FNIALFmOTxA/s1600/DSCN4653%5B1%5D.JPG" height="150" width="200" /></a>My kids were surprised to see chocolate pudding on the breakfast table. They would be even more surprised to find out it was packed full of a wonderfully odd produce called sapote. I love finding new and interesting produce at St Pete Locally Grown...adventures in the kitchen keep our family table interesting and fun.<br />
<br />
The sapote is also called chocolate pudding fruit or black persimmon. Inspired by the simplicity of the pudding recipes I saw, I created my own for breakfast this week.<br />
<br />
<a href="http://2.bp.blogspot.com/-e61Qo0vNIJQ/VIhaaqcrEOI/AAAAAAAAKNA/xfu6g3rVwa0/s1600/DSCN4655%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e61Qo0vNIJQ/VIhaaqcrEOI/AAAAAAAAKNA/xfu6g3rVwa0/s1600/DSCN4655%5B1%5D.JPG" height="150" width="200" /></a>Make sure your sapote are really ripe before using. The skin should be a chocolate to drab brown color and when you gently squeeze it, your finger prints should remain on the fruit. In other words, it will be mushy and unappealing to look at...but that is when they are at there flavor best!<br />
<br />
<a href="https://4.bp.blogspot.com/-EF6UtVHWiAw/VIhagfR6oJI/AAAAAAAAKNI/YUxqkjrfJBk/s1600/DSCN4658%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EF6UtVHWiAw/VIhagfR6oJI/AAAAAAAAKNI/YUxqkjrfJBk/s1600/DSCN4658%5B1%5D.JPG" height="150" width="200" /></a><br />
<div style="text-align: center;">
<b><u>Sapote Banana Pudding</u></b></div>
<div style="text-align: left;">
In a food processor blend until smooth </div>
<blockquote class="tr_bq">
<div style="text-align: left;">
<b>1 ripe sapote</b></div>
<div style="text-align: left;">
<b>1 banana</b></div>
<div style="text-align: left;">
<b>1/8 cup sour cream or coconut cream</b></div>
<div style="text-align: left;">
<b>1 tablespoon cocoa powder</b></div>
<div style="text-align: left;">
<b>1 tablespoon brown sugar</b></div>
<div style="text-align: left;">
<b>1 teaspoon vanilla extract</b></div>
</blockquote>
Serve immediately with sliced bananas. I think a dollop of vanilla yogurt would be great or fresh berries...maybe even some raw nuts, but bananas is what I had on hand.
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_rCfB2lTl-Q/VCBI6TvKASI/AAAAAAAAKEs/eRwW2PevsjM/s1600/pumpkin%2Bsalad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_rCfB2lTl-Q/VCBI6TvKASI/AAAAAAAAKEs/eRwW2PevsjM/s1600/pumpkin%2Bsalad.png" height="240" width="320" /></a></div>
This salad is a take on the White Bean and Squash Soup recipe my sister
shared with me years ago that quickly became one of my favorites. Unfortunately
in Florida the soup season is short. To take advantage of the long salad season
I decided to adapt this old favorite.<br />
<br />
<div align="center">
<strong><u>White Bean, Quinoa, and Pumpkin
Salad</u></strong></div>
<div align="left">
Seed, slice and grill until tender but firm</div>
<blockquote>
<div align="left">
<strong>1/2 Seminole Pumpkin or any sweet, low moisture winter
squash </strong></div>
</blockquote>
<div align="left">
Let the grilled pumpkin cool completely in the refrigerator. No
need to peel, Seminole pumpkin skin is thin and edible, but if you substitute
another kind of winter squash you may need to peel the skin.</div>
<div align="left">
Prepare according to package directions and let cool</div>
<blockquote>
<div align="left">
<strong>1 cup quinoa</strong></div>
</blockquote>
<div align="left">
Rinse and drain</div>
<blockquote>
<div align="left">
<strong>1 14.5 ounce can white beans, or prepare dried beans to
make 1 3/4 cup cooked</strong></div>
</blockquote>
<div align="left">
Dice</div>
<blockquote>
<div align="left">
<strong>2 tomatoes</strong></div>
<div align="left">
<strong>1 small red onion</strong></div>
<div align="left">
<strong>grilled pumpkin</strong></div>
</blockquote>
Add all ingredients to large bowl with<br />
<blockquote>
<strong>6 ounces Ceylon spinach (or baby spinach), rinsed and
drained</strong></blockquote>
Toss gently to coat with<br />
<blockquote>
<strong>Herbed Vinaigrette</strong></blockquote>
Salt and pepper to taste.<br />
Serve cool, room temperature or warmed…you really can’t go wrong with this
fabulous salad!Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-28539548348645188762014-04-04T14:19:00.003-04:002014-05-13T13:36:30.413-04:00Delicious Salmon Citrus Salad.I received my basket of goodies from the wonderful StPeteLocallyGrown volunteers just before lunch today. I had taken salmon out of the freezer earlier today that I purchased through the site last month and intended to make a quick salad. Super fast and easy. I juiced a valencia orange that came in my order today and added some honey and soy sauce then poured it over the salmon. I let it marinate while the broiler heated. I broiled the salmon for 13-15 minutes on the middle rack it was a pretty big hunk. I took out my fresh romaine, another valencia orange and the beautiful scallions (all from the market). I sectioned the orange (supremed it) onto my bed of torn romaine and squeezed the remaining juice over the top. Then I thinly chopped the scallion tops added a dash of rice wine vinegar and EVOO and finished the salad with the salmon. It really was delicious. I would have added a picture but I ate it before I thought to share.Ahttp://www.blogger.com/profile/17596272947561636304noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-72868269432212817082014-02-09T11:57:00.000-05:002014-02-09T11:58:21.355-05:00Roast Kohlrabi: NOW is the time!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FS0h3aDRP9rszuTi97vZYO_NoOKqsq6jtl2W1Ss9fN-3Mx09eEnrKI8FdgSgTB-kgQjNDoIZH-kztO2ANRsUMPa8bUrt7V7C4JG8ema4NPHc8U8s7kbS5eMfnZllkUDoLHcUxJvTrhT5/s1600/kohlrabi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FS0h3aDRP9rszuTi97vZYO_NoOKqsq6jtl2W1Ss9fN-3Mx09eEnrKI8FdgSgTB-kgQjNDoIZH-kztO2ANRsUMPa8bUrt7V7C4JG8ema4NPHc8U8s7kbS5eMfnZllkUDoLHcUxJvTrhT5/s1600/kohlrabi.jpg" /></a>Customer Jane H. has been with us since the beginning and has purchased from <a href="http://stpete.locallygrown.net/market" target="_blank">our online Market</a> over 100 times! Recently retired, she is doing even more to improve her life with additional rounds of tennis and more time spent in her kitchen cooking up delicious <a href="http://allrecipes.com/recipe/roasted-kohlrabi/" target="_blank">roasted kohlrabi</a> which is currently in abundance locally. Jane just emailed that "I prepared this for dinner last night and it was delicious! I highly recommend
it for a tasty treat." This looks like a great dish for an upcoming Market potluck social!Let me know if you try it and agree with Jane? <br />
<br />T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-58161301998753136852014-01-09T09:50:00.000-05:002014-09-22T12:13:12.925-04:00Poblanos Stuffed with Polenta and Goat CheeseFirst off, be very careful making this recipe. Not that you would have
immediate effects…I’m thinking more of the next morning when you attempt to put
contacts in your eyes after cleaning five poblano peppers before roasting them
in the oven the night before, even after washing your hands in copious amounts
of liquid dish detergent with super hot water several times. That is NOT enough
to remove the offending oils. I'm just saying that you might want to take
precautions so that it doesn’t feel like you are roasting your eyes in the oven,
instead of poblano peppers, with searing skewers jabbing at them the whole time,
only to realize that you need to take the contaminated contact out of your eye
which means more hot-pokers-roasting-skewer sensations. You don’t want that
kind of dilemma on your hands before your first cup of coffee in the morning.
Trust me on this one.<br />
<br />
The poblanos were hotter than I expected. Jason LOVED them, Riley enjoyed
them, I couldn’t eat more than one and Ethan ate the stuffing out of one and had
to stop. That is what happens when I get real poblanos, not commercially grown
ones. These bad boys were fabulously zippy, spicy and yummy, in small batches
for us heat-whimps. Next time I make a tray of these I will make half with red
bell peppers instead so Ethan and I can enjoy the meal as much as everyone
else.<br />
<br />
<div align="center">
<u><b>Poblanos Stuffed with Polenta and Goat
Cheese</b></u></div>
<br />
<div align="left">
(I think I got this out of Real Simple, but I don’t know…all I
know is it isn’t a Kim original.)</div>
<br />
<div align="left">
Toss in <b>olive oil</b> and roast under a hot broiler
cut side down</div>
<br />
<blockquote>
<div align="left">
<b>4 plum tomatoes, halved</b></div>
<div align="left">
<b>1 red onion, wedged</b></div>
<div align="left">
<b>4-5 poblano peppers, halved and
seeded</b></div>
</blockquote>
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-ut7kkkmvN58/Us62lftgjQI/AAAAAAAAJEk/5l2Oso54Yr4/s1600/photo+(44).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ut7kkkmvN58/Us62lftgjQI/AAAAAAAAJEk/5l2Oso54Yr4/s1600/photo+(44).JPG" height="320" width="240" /></a></div>
<div align="left">
Stir after 5 minutes. Vegetables are done when tender
and slightly charred.</div>
<br />
<div align="left">
Puree until smooth the tomatoes and onions in a food processor
with</div>
<br />
<blockquote>
<div align="left">
<b>1/4 teaspoon cinnamon</b></div>
<div align="left">
<b>1/2 teaspoon salt</b></div>
<div align="left">
<b>1/4 teaspoon pepper</b></div>
</blockquote>
<br />
<div align="left">
Spread half of this sauce in a 9x13 pan and place the roasted
poblano halves on top with the cut side up.</div>
<br />
<div align="left">
To prepare the stuffing, heat</div>
<br />
<blockquote>
<div align="left">
<b>2 1/4 cup water</b></div>
<div align="left">
<b>1/4 salt</b></div>
</blockquote>
<br />
<div align="left">
in a heavy bottomed pot. Once boiling add gradually, while
stirring</div>
<br />
<blockquote>
<div align="left">
<b>3/4 cup polenta</b></div>
</blockquote>
<br />
<div align="left">
Reduce temperature to a simmer and stir frequently as polenta
cooks for 10-15 minutes. When thickened and cooked through, stir in</div>
<br />
<blockquote>
<div align="left">
<b>10 ounces frozen corn, or equivalent</b></div>
<div align="left">
<b>1/4 cup soft goat cheese (about 2 ounces)</b></div>
<div align="left">
<b>3 scallions, sliced</b></div>
</blockquote>
<br />
<div align="left">
Stuff the peppers with the polenta mixture. Top with
remaining sauce and bake in a 400 degree oven for 10 minutes. </div>
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-M0nXvdMg2yg/Us62qfM3eeI/AAAAAAAAJEs/K7rPrKLMJTk/s1600/photo+(46).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M0nXvdMg2yg/Us62qfM3eeI/AAAAAAAAJEs/K7rPrKLMJTk/s1600/photo+(46).JPG" height="320" width="240" /></a></div>
<div align="left">
Sprinkle with </div>
<br />
<blockquote>
<div align="left">
<b>1 scallion, sliced</b></div>
</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MXXQcotCeDQ/Us62geUNXHI/AAAAAAAAJEY/Dqkr_wQQzT4/s1600/photo+(47).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MXXQcotCeDQ/Us62geUNXHI/AAAAAAAAJEY/Dqkr_wQQzT4/s1600/photo+(47).JPG" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Hearty enough for a meal, pretty enough to serve to guests! By
changing the size of pepper these could be transformed into great
appetizers.</div>
Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-52361144951181408842014-01-08T15:41:00.000-05:002014-01-08T15:41:41.356-05:00Baked Sungold Tomatoes<br />
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">As promised, here is the recipe for the Baked
Sungold Tomatoes.</span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">I have to admit, I pop
Sungolds into my mouth like candy so it is amazing that I ever have any left to
use in recipes.</span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">This recipe is adapted from
Faith Heller Willinger's </span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><i style="mso-bidi-font-style: normal;">Adventures of an
Italian Food Lover</i></span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXNGyoH9OS8WPVo2HV5xFJJ0b-vm_9SJnzJwVB3_LEBz0Nuj2IwnxHXSzik3_MXbNoqcfSin1-EDdW4QsqyZ7zTpnMF0phoFsRGx_xjSLz4SbMJoUoRsIoRyN1_EdzPHuOVbBbeCXmh-/s1600/post+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOXNGyoH9OS8WPVo2HV5xFJJ0b-vm_9SJnzJwVB3_LEBz0Nuj2IwnxHXSzik3_MXbNoqcfSin1-EDdW4QsqyZ7zTpnMF0phoFsRGx_xjSLz4SbMJoUoRsIoRyN1_EdzPHuOVbBbeCXmh-/s1600/post+1.JPG" height="320" width="320" /></a></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt;"><b>Baked Sungold Tomatoes</b> - <o:p></o:p></span><i><span style="font-family: Tahoma, sans-serif; font-size: 11pt;">Serves 6-8</span></i></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><br /></span></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">1 Tbsp extra virgin olive oil</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">40-46 Sungold tomatoes (depending on
size)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">2 Tbsp fresh oregano, finely chopped
(1 tbs dried can be substituted)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">4 garlic cloves, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup plain dry bread crumbs<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1½ tsp Coastal California Fennel Pollen
Rub<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Fine sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">1 Tbsp fresh flat-leaf parsley or oregano,
roughly chopped for garnish (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Preheat the oven to 400°F. Drizzle ½ tbsp of the olive oil in
the bottom of a 9-inch standard glass or ceramic pie dish. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Cut the tomatoes in half cross-wise (not through the stem end).
Place half of the Sungold tomato halves, split side up, into the pie plate, arranging
them so they remain upright.<i style="mso-bidi-font-style: normal;"> (image 1-2)</i><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">In a small bowl mix together the oregano, garlic, Coastal California
Fennel Pollen Rub and bread crumbs.<i style="mso-bidi-font-style: normal;"> (image
3)</i><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Sprinkle the tomatoes with the bread crumb mixture. Season with
salt and pepper. <i style="mso-bidi-font-style: normal;">(image 4)</i><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Top with the remaining tomato halves, rounded side up, to look
like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes. <i style="mso-bidi-font-style: normal;">(image 5)<o:p></o:p></i></span></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Bake
for 25-30 minutes or until lightly browned. Serve hot, warm, or at room temperature,
garnished with a bit of chopped parsley or oregano. <i style="mso-bidi-font-style: normal;">(image 6)</i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;"><i><br /></i></span></span></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><b>NOTE</b>:</span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><span style="mso-spacerun: yes;">
</span></span><span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">The following ingredients are from StPete.LocallyGrown.Net:</span></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;"><br /></span></div>
<div class="MsoNormal" style="text-indent: 0in;">
<span class="Apple-style-span" style="font-family: Tahoma, sans-serif; font-size: 15px;">Sungold
Tomatoes</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: 0in;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt;">Oregano<o:p></o:p></span></div>
<span style="font-family: "Tahoma","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Coastal California Fennel Pollen Rub</span>Ms. Bake-ithttp://www.blogger.com/profile/08788863782876226680noreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-30785831479542916632014-01-06T20:56:00.000-05:002014-01-06T20:56:29.973-05:00Sungold Tomato SurprisesMarket Customer Tracy Carnevalini is an ardent kitchen chef and her weekly orders are large and varied, just chock full of colorful vegetables and hearty greens. This week she forwarded me these lovely photographs that provided great ideas on how to use sungold tomatoes IF you don't eat all of them raw the minute we deliver them. Says Tracy: "This is one of the many delicious ways I use my Sungolds! I think I may have even gotten the Brussels Sprouts from SPLG, but without going back through all my orders, I am not sure. I do know that when I got them I blanched and froze some. Took some out today and served them with Spaghetti Squash (SPLG) and Baked Sungold Tomatoes (SPLG)! It was a delicious meal! " A baked sungold recipe is on its way and Tracy says it's very easy and makes a great side dish for other meals. <br />
<div>
<br /></div>
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<br />T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-20054397931953745122013-12-23T22:08:00.000-05:002013-12-23T22:08:24.673-05:00Tourtiere Pie (Canadian Pork Pie)An old tradition for French Canadian families around the Christmas Holiday--usually Christmas Eve-- includes tourtiere pie. Usually made with ground pork or other game meat, I used grass-fed ground beef & ground pork. It is a very simple recipe and super quick if you buy the crusts and line your own pans. I doubled the recipe and used about 1/2 tsp of the nutmeg and sage per pie. Don't skip the 30 minutes of simmering! The gourmet flavor of the end result is going to surprise you. RICH an Flavorful!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg075K9N-BULQmb8DtzuwpnlZkew6_YMVjc2gGqReM_N9P-k0GPtRtquDf0wXxhNF1VkgZrEgh3eHCBbAlEyWQtXla7WFxUmDvw9skZg90Hiivt7AahL2X0VPYGMjOQ2TJNUtZfZvCVDTPh/s1600/Tourtiere+Pie+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg075K9N-BULQmb8DtzuwpnlZkew6_YMVjc2gGqReM_N9P-k0GPtRtquDf0wXxhNF1VkgZrEgh3eHCBbAlEyWQtXla7WFxUmDvw9skZg90Hiivt7AahL2X0VPYGMjOQ2TJNUtZfZvCVDTPh/s320/Tourtiere+Pie+-+5" width="320" /></a></div>
<span style="font-size: 14pt;"> </span><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;"> TOURTIERE </span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">1
1/2 lbs ground
pork
3/4 tsp salt</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">1
1/2 cup water dash of pepper</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">1/2
c finely chopped
onion dash ground sage</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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c fine dry bread crumbs. dash ground nutmeg</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">plain
pastry for 2 crust 9 inch pie</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">Brown
pork in skillet. drain off excess fat. add remaining ingredients except (and as if we didn't know any better) the pie crust. Simmer 30 minutes,
stirring occasionally. Line pie plate with half of crust. Turn mixture
into crust. Adjust top crust and seal. Cut slits in top to permit escape of
steam. Bake at 400 degrees for 35 minutes or till crust is a golden brown.</span></div>
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<span style="font-size: 14.0pt; mso-bidi-font-family: Arial;">We had ours with roasted turnips and broccoli raab braised in rice wine. Terrific meal tonight!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dHmFl90Sl-KE9ApHowuVNV_31zpR4MvaK5411Lz4PUGgFRv3pvRL3-ANet5dgDliGf7hTbzy1BPzUUHQOTVOVKJ5m15d1BWwIEMo6Jafz97jU952WN89UEkx8ueDcUF5cbqoNJMiToSP/s1600/Tourtiere+Pie+-+4" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dHmFl90Sl-KE9ApHowuVNV_31zpR4MvaK5411Lz4PUGgFRv3pvRL3-ANet5dgDliGf7hTbzy1BPzUUHQOTVOVKJ5m15d1BWwIEMo6Jafz97jU952WN89UEkx8ueDcUF5cbqoNJMiToSP/s1600/Tourtiere+Pie+-+4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dHmFl90Sl-KE9ApHowuVNV_31zpR4MvaK5411Lz4PUGgFRv3pvRL3-ANet5dgDliGf7hTbzy1BPzUUHQOTVOVKJ5m15d1BWwIEMo6Jafz97jU952WN89UEkx8ueDcUF5cbqoNJMiToSP/s200/Tourtiere+Pie+-+4" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRR32ae5uWXy3XvLfhIpz6_A4L6AVw0hyphenhyphenxUwfnm8c-oFOex5Cic4uKMwNHU2azcR5jWHCccxX251hO9-4QTQSvC3I5E3bhiF7pwwleJrO1RM3c53mJDbxetWWuCJLRAn_0FNHDpbNOva2/s1600/Tourtiere+Pie+-+3" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRR32ae5uWXy3XvLfhIpz6_A4L6AVw0hyphenhyphenxUwfnm8c-oFOex5Cic4uKMwNHU2azcR5jWHCccxX251hO9-4QTQSvC3I5E3bhiF7pwwleJrO1RM3c53mJDbxetWWuCJLRAn_0FNHDpbNOva2/s320/Tourtiere+Pie+-+3" width="320" /></a></div>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-58661223054132122882013-12-22T21:09:00.004-05:002013-12-22T21:12:15.942-05:00Curried CabbageEnjoying the weekend cooking up all the veggies that need immediate attention. They have been so patient with me! I've been wanting some curried beef but wanted to use up some fresh cabbage. When I googled curry and cabbage <a href="http://www.myrecipes.com/recipe/curried-cabbage-10000000522127/" target="_blank">this magnificent recipe</a> came up and showed the combination works great!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheUZ-bN1DKuYuQd9NKbDC0EethgrdG3yym2vm7KRfDO1YPE7l4MN_nTYo_kPBO9QJ18c94PwyrCqzU_L3k8NO_R_QtR7Y1tL-LE6dbNZk7m3-7h5Gut28LfAx5MdxKELCeae3n2CdVg7J/s1600/20131222_183151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheUZ-bN1DKuYuQd9NKbDC0EethgrdG3yym2vm7KRfDO1YPE7l4MN_nTYo_kPBO9QJ18c94PwyrCqzU_L3k8NO_R_QtR7Y1tL-LE6dbNZk7m3-7h5Gut28LfAx5MdxKELCeae3n2CdVg7J/s320/20131222_183151.jpg" width="320" /></a></div>
All I did was add cooked, grass-fed ground beef towards the end. I didn't have any shallots and I substituted coconut oil for the vegetable oil. It turned out unbelievably tasty and I got my curried beef fix in just a few easy steps. It all happened so fast that I managed to get only <a href="https://plus.google.com/photos/116856922020425284986/albums/5960398125683390897?authkey=CKHw87im_N-QqQE" target="_blank">a few scrumptious photos</a> of the process.<br />
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<br />T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-66929208172722118192013-12-22T20:35:00.001-05:002013-12-22T20:35:11.360-05:00Tina's Easy Salad Dressing<span style="background-color: white; font-family: 'Helvetica Neue', Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 13.333333969116211px; line-height: 21.111112594604492px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', Arial, 'Liberation Sans', FreeSans, sans-serif; font-size: 13.333333969116211px; line-height: 21.111112594604492px;">All measurements are approximate. In a blender, whip up a dressing of organic extra virgin olive oil (1 cup), apple cider vinegar (max 1 - 2 tsp: "less is better"), red balsalmic vinegar (2 TB), fresh squeezed lemon juice (2 - 3 TB), grey sea salt (1 tsp), fresh ground pepper (1/4 tsp), and a clove (or two) of garlic. This dressing will keep well when refrigerated for 2 - 3 weeks. <a href="https://plus.google.com/photos/116856922020425284986/albums/5960378874868497041" target="_blank">Here's how I did it! </a> Note: I forgot the red balsalmic this time around and it isn't as good without it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cGVLlypWS95OG5nZL7dVvU6JaHPPUly_jSeIjSquoyONTutHja2Bw6ga09NUq-n0nDxdKcjVRncDzOoQY1G-Oor_-1VOg07-ftV_WjJAFKogzRDcHlPaYDb2kvKG2wc51-v4Cf2O_kaO/s1600/Tina%2527s+Easy+Salad+Dressing+-+5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cGVLlypWS95OG5nZL7dVvU6JaHPPUly_jSeIjSquoyONTutHja2Bw6ga09NUq-n0nDxdKcjVRncDzOoQY1G-Oor_-1VOg07-ftV_WjJAFKogzRDcHlPaYDb2kvKG2wc51-v4Cf2O_kaO/s320/Tina%2527s+Easy+Salad+Dressing+-+5" width="320" /></a></div>
T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-42353903868294187522013-12-22T14:46:00.000-05:002013-12-22T15:00:13.025-05:00Sunday Morning Breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPwYyuLIorCOrouxDb9uyPD-prlmJ4b4IRHrxfVgTVbdZkxwcoNb27s7QQqfK5QQO3zB-zlbN81b_TbfO3umOgJm-fp3FaPa1oQDcHX80on2ktYbG6o2EOSP9tQRQVgeK3s_TY7Ylzoz6/s1600/Sunday+Breakfast+In+St.+Petersburg+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPwYyuLIorCOrouxDb9uyPD-prlmJ4b4IRHrxfVgTVbdZkxwcoNb27s7QQqfK5QQO3zB-zlbN81b_TbfO3umOgJm-fp3FaPa1oQDcHX80on2ktYbG6o2EOSP9tQRQVgeK3s_TY7Ylzoz6/s320/Sunday+Breakfast+In+St.+Petersburg+-+1" width="320" /></a></div>
Had some leftover tatsoi and needed some protein for breakfast... here's how I did it!<br />
<a href="https://plus.google.com/photos/116856922020425284986/albums/5960281852700004945" target="_blank">Step by step amazing eggs with tatsoi!</a><br />
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-39850851847241601662013-12-11T08:56:00.002-05:002013-12-11T09:00:17.541-05:00Kale Chips<a href="http://2.bp.blogspot.com/-bhY_PU_PbZI/UqcjBuvr_wI/AAAAAAAAIuE/rSbeVGPgsiI/s1600/photo+(29).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-bhY_PU_PbZI/UqcjBuvr_wI/AAAAAAAAIuE/rSbeVGPgsiI/s200/photo+(29).JPG" width="150" /></a> These are one of my kids favorites! I was ecstatic to find kale on the
market last week, so I promptly ordered two bunches and then had to wait until
Friday. I hate waiting, especially when it has to do with food I love to
prepare and eat!<br />
<br />
This recipe is adapted from one I found on Food Network.<br />
<br />
<div align="center">
<u><strong>Kale Chips</strong></u></div>
<br />
<div align="left">
Wash and tear into chip-sized pieces, removing the rib</div>
<a href="http://1.bp.blogspot.com/-wohbbUSmY7k/UqcjFLsj-NI/AAAAAAAAIuQ/6LI8jpiiVC0/s1600/photo+%252827%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-wohbbUSmY7k/UqcjFLsj-NI/AAAAAAAAIuQ/6LI8jpiiVC0/s200/photo+%252827%2529.JPG" width="150" /></a><br />
<blockquote>
<div align="left">
<strong>1 bunch kale</strong></div>
</blockquote>
<br />
<div align="left">
Dry kale and toss with </div>
<blockquote>
<div align="left">
<strong>olive oil</strong></div>
</blockquote>
<br />
<div align="left">
to lightly coat. Spread the kale in a single layer on a cookie <a href="file:///C:/Users/Kim/AppData/Local/Temp/WindowsLiveWriter1286139640/supfiles7A498CC3/photo%20(28)[4].jpg"></a>sheet. Blend well and sprinkle lightly over
kale<br />
<div align="left">
<strong>1/2 teaspoon salt</strong></div>
<br />
<div align="left">
<a href="http://2.bp.blogspot.com/-hzS_BNl0hXk/UqhuZaPGSwI/AAAAAAAAIwI/bWHJKUR0nk8/s1600/photo+(28).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-hzS_BNl0hXk/UqhuZaPGSwI/AAAAAAAAIwI/bWHJKUR0nk8/s200/photo+(28).JPG" width="150" /></a><strong>1/4 teaspoon garlic powder</strong></div>
<br />
<div align="left">
<strong>1/8 teaspoon pepper</strong></div>
</div>
<strong></strong><br />
<br />
<div align="left">
Keep the leftovers for great all around seasoning. Or sprinkle the kale with your
seasoning of choice.</div>
<br />
<div align="left">
Roast at 400 degrees for 20 minutes flipping once, or until
they are crispy but not burnt.</div>
<br />
Then make a second batch…they won’t last long!<br />
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Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-91143600801077511182013-08-30T11:11:00.001-04:002013-08-30T11:11:25.627-04:00Green Papaya with Cilantro VinaigretteI was really excited to get my first delivery from St Pete Locally Grown.
When we moved, finding a local food source was important to me…and now I have to
figure out how to cook the local produce. So I decided to go on a culinary
adventure and order green papaya. <br />
The green papaya salad I tried first looked a lot like a slaw.
It had shredded green papaya and carrot with a fish sauce vinaigrette of sorts
and peanuts on top. (I found this recipe online <a href="http://www.epicurious.com/recipes/food/views/Green-Papaya-Salad-with-Shrimp-10520">here</a>.) ) But I grossly over estimated the amount of shredded papaya I needed, so I ended up with lots of raw material left over. I have been
mulling ideas around for a few days and here is what I did with the leftover
papaya.<br />
<br />
<div align="center">
<u>Green Papaya with Cilantro Vinaigrette</u></div>
<br />
<div align="left">
Combine in a large bowl</div>
<br />
<blockquote>
<div align="left">
<strong>2 cups peeled, seeded and shredded green
papaya</strong></div>
<div align="left">
<strong>1/2 cup shredded carrot</strong></div>
</blockquote>
<br />
<div align="left">
In a food processor pulse until finely chopped</div>
<br />
<blockquote>
<div align="left">
<strong>1 clove garlic</strong></div>
</blockquote>
<br />
<div align="left">
Add and process until well blended</div>
<br />
<blockquote>
<div align="left">
<strong>1 cup cilantro leaves</strong></div>
<div align="left">
<strong>juice and zest from 1 lime</strong> (about 2
tablespoons)</div>
<div align="left">
<strong>1 tablespoon white wine vinegar</strong></div>
<div align="left">
<strong>1 tablespoon water</strong></div>
<div align="left">
<strong>1/2 teaspoon cumin</strong></div>
<div align="left">
<strong>dash cayenne</strong> (or more if you like that sort of
thing)</div>
<div align="left">
<strong>1/4 slightly heaping teaspoon
salt</strong></div>
</blockquote>
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<div align="left">
Add and continue processing until all ingredients come
together</div>
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<blockquote>
<div align="left">
<strong>1/3 cup olive oil</strong></div>
</blockquote>
<br />
<div align="left">
Blend 3/4ths of the dressing into the shredded papaya mixture or
more to taste. Chill for 30 minutes to 2 hours before serving at room
temperature.</div>
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<div align="left">
I put mine on a tortilla with some refried beans,
shredded cheese and sour cream. I think it would rock the socks to add shredded
chicken or black beans to the salad and I intend to try it that way next
time.</div>
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<div align="left">
I still have a whole green papaya left over…maybe I’ll try a cold
teriyaki green papaya and chicken salad next. With toasted sesame seeds on top,
yumm!</div>
Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-25874371589005681762013-08-23T14:59:00.003-04:002013-08-23T14:59:59.108-04:00Plump & Plentiful Pluots!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNXZTZoomOm-uI1MG09QgKTUk8juasb2We1ATvvz7wUQeQstcL1XJYQrqnYLL1fGZ2Lrc-y-0PItrlQue3IohB8feQw-S4L7mb_J9oo2j7cZjUtahJSPwv_GfYxRdNCDwKC_tL4uILhCZ/s1600/pluots+dapple+dandy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNXZTZoomOm-uI1MG09QgKTUk8juasb2We1ATvvz7wUQeQstcL1XJYQrqnYLL1fGZ2Lrc-y-0PItrlQue3IohB8feQw-S4L7mb_J9oo2j7cZjUtahJSPwv_GfYxRdNCDwKC_tL4uILhCZ/s1600/pluots+dapple+dandy.jpg" /></a></div>
<br />
The pluots on our Market this week were amazing and many are ripe despite having been stored in the refrigerator. A pluot is a hybrid stone fruit which is 3/4 plum and 1/4 apricot. I have had to cook some of mine as I could<br />
<br />
<a name='more'></a>not keep up with them. I made something similar to an apple sauce (stew then puree) to use in baking and I also stewed some just slightly to serve warm and topped with Greek yogurt. To me they taste like rhubarb so if you are into rhubarb pie, I bet they would be the perfect substitute! A crisp would be wonderful as well… Here are some <a href="http://www.kingsburgorchards.com/recipes-pluots" target="_blank">great recipes for pluots</a>, including Pluot Crostini with Goat Cheese. YUM!<br />
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<br />T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com1tag:blogger.com,1999:blog-5019205449614556203.post-77833909189514050082013-08-17T21:38:00.001-04:002013-08-17T21:38:02.662-04:00Grouper Cheeks with Cajun Lime SauceThis was wonderful! I took fresh lime basil from the garden and used both the leaves and the flower buds which are wicked tangy. I melted a few teaspoons of butter in a fry pan and added a little coconut oil. Then I sprinkled in cajun spice and stir fried the lime leaves and buds until coated and soft.<br />
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<span style="text-align: start;">I added thawed Grouper Cheeks and fried on medium on just one side. Then, as I would with any fish, I Turned each cheek over after about 2 to 3 minutes and covered it for about two minutes at which point I remove it from the burner and let it finish in the pan. This holds in the moisture and doesn't overcook the fish. Serve immediately! It was DELICIOUS!</span></div>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-72346613456148903282013-08-17T18:22:00.000-04:002013-08-17T18:22:54.854-04:00Pan Fried Red Grouper with Rosemary & Summer SaladFresh homegrown, dressed summer salad greens topped with backyard Florida avocado served with pan-fried Red Grouper topped with rosemary. Nestled in between, our summer vegetable favorite-- callaloo.<br />
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SALAD FIRST: Take fresh summer greens of green and purple sweet potato leaves, wild amaranth, purslane, Egyptian spinach, Okinawa spinach, and Moluccan spinach and drizzle with that <a href="http://allrecipes.com/recipe/japanese-ginger-salad-dressing/" target="_blank">fabulous Japanese Ginger dressing</a> I keeping raving about. Top with some ripe avocado from the backyard.<br />
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COOK FISH LAST: Pan fry Red Grouper with Rosemary in some hot (not spitting) coconut oil for three minutes. Turn the fish over, cover for one minute and remove from the heat. Let it finish cooking for just a few more minutes then serve it immediately..<br />
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-50084858793568614372013-08-17T17:38:00.000-04:002013-08-17T17:53:39.432-04:00Summer Salsa from the MarketSo here's an interesting mix for a summer salsa: nectarines, Okinawa spinach, and bunching onion tops. All fresh ingredients: two from Nathan's garden and the fruit from our Market. Nice to use some of our fresh summer greens.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRiPZj3NID5tjaMEC9ibJ8F3pwLevzqYd8GoZCE6MGsBvHpM6WPkC7kZ7MVaMuquuKdsPV7K4ZH7vGizcHioyID0bhzbr5Lj-ud0rNIOtbHSDIuwXIVdaBBLHeaDCyFYB4GesGEA4mo5G/s1600/salsa+cropped.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRiPZj3NID5tjaMEC9ibJ8F3pwLevzqYd8GoZCE6MGsBvHpM6WPkC7kZ7MVaMuquuKdsPV7K4ZH7vGizcHioyID0bhzbr5Lj-ud0rNIOtbHSDIuwXIVdaBBLHeaDCyFYB4GesGEA4mo5G/s400/salsa+cropped.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;">This salsa was easy and made very quickly once I realized that <br />our plates needed some color and Chef Emily's roasted pork deserved a bit of "savory tang"!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELipifmXYu3tuP4kQRkH4edvkPMx5DBmFB5Z3V_08iLOA9Gak-c4vu1ncSGc26c8Pg0FvxzdWtZALmb82r1pO_JwOArGv7Cy_jV7XJIx2daJv9dFjZENyX36pVqGcsS_u73ywNMJHlpHW/s1600/130812_0000.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELipifmXYu3tuP4kQRkH4edvkPMx5DBmFB5Z3V_08iLOA9Gak-c4vu1ncSGc26c8Pg0FvxzdWtZALmb82r1pO_JwOArGv7Cy_jV7XJIx2daJv9dFjZENyX36pVqGcsS_u73ywNMJHlpHW/s400/130812_0000.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add some organic brown rice, fresh callaloo from the Garden and YUM!</td></tr>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-23988816963480515332013-08-17T16:42:00.000-04:002013-08-17T16:42:14.837-04:00Fresh Ham Roast from Chef Emily Golden Drews - OMG!!!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXah668f1gRiMxDXlp89eBXhIXcT2r3SmYjFq_T33u2_ZO97V9s4GCO2GmvxgF-MhcbqtJz7APthtCYVuoCLoOPLbDJcBnbjUV8WKyHzsifgLtgkbh4Y4KL9-A2khLQ0YNgKYQLQUp1gMs/s1600/pic8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXah668f1gRiMxDXlp89eBXhIXcT2r3SmYjFq_T33u2_ZO97V9s4GCO2GmvxgF-MhcbqtJz7APthtCYVuoCLoOPLbDJcBnbjUV8WKyHzsifgLtgkbh4Y4KL9-A2khLQ0YNgKYQLQUp1gMs/s320/pic8.jpg" width="233" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: start;">Chef Emily cooked one of our Market hams from Ferguson Farms! check it out... yum yum.</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: start;"> </span></td></tr>
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and here is how Chef Emily created this masterpiece...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaXgAXzzEmrVuxVLE55o4y1xx1mtI5OX4oJpSq7_AdcsM-50EITIVysjs4o739BLpfM_5zcnL0BU8b2oDzYxIeeTvWyBKTdL5r4L4EbPVyQ4SahLu5NyrqMcTHGAAPiSmLyIUrq8mYuJH/s1600/pic1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaXgAXzzEmrVuxVLE55o4y1xx1mtI5OX4oJpSq7_AdcsM-50EITIVysjs4o739BLpfM_5zcnL0BU8b2oDzYxIeeTvWyBKTdL5r4L4EbPVyQ4SahLu5NyrqMcTHGAAPiSmLyIUrq8mYuJH/s320/pic1.jpg" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #333333; line-height: 18px; text-align: start;">The skin, rind, is still in tact. If you're brave you can pluck the remaining hairs and make cracklins.</span><span style="color: #333333; line-height: 18px; text-align: start;"><br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77pnZubjFpO49rNcpgMMfL76nzabj-lIYWp09ackypl5zYfuo9BSIdUg4NKOWl_LAg0nHWVLlPYONHeIr8Jm3HNueproeKc3TpubHoXINcJcP2zskxsBxxnkssig2eZfaaCILDU6UitSm/s1600/pic2.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77pnZubjFpO49rNcpgMMfL76nzabj-lIYWp09ackypl5zYfuo9BSIdUg4NKOWl_LAg0nHWVLlPYONHeIr8Jm3HNueproeKc3TpubHoXINcJcP2zskxsBxxnkssig2eZfaaCILDU6UitSm/s320/pic2.jpg" width="229" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Free range pork has a beautiful dark pink flesh. Comparatively, CAFO pork is quite anemic looking.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcq6gvzmvg0m_bQL1KgmNguVPjM3ucv-RzwvlQg383TlYawrmAwR46rYbR8jxu39MJT1STkcjsJf5BT9Tp6QYVUawLw6YbChU8q6hVUlLH6DOhrVY_1UhvzuY2Dk4WMUtDTRzKkAXjmrM/s1600/pic3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcq6gvzmvg0m_bQL1KgmNguVPjM3ucv-RzwvlQg383TlYawrmAwR46rYbR8jxu39MJT1STkcjsJf5BT9Tp6QYVUawLw6YbChU8q6hVUlLH6DOhrVY_1UhvzuY2Dk4WMUtDTRzKkAXjmrM/s320/pic3.jpg" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Removing the skin. I scored it so I could remove it in sections. <br />I have saved it so I can render the bits of fat that remain on the inside.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Scoring the fat cap allows it to render while creating a nice crisp shell when the roast is finished.<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">My flavor rub: lemon zest, fresh crushed garlic, chopped fresh rosemary, sea salt and rendered bacon fat.<br /><br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxTOib74Aw-Kgh0_b5FE9JoU_pGreCnl0_XPGGJCk2TgStORonEWOriH9mq0yhvWmEcAYTx7xiLrK0yWUY6KuY7EviudyWsLkNQZGWPBBkWivwwJm4ZwKdb_d71n7B5Jc1g8IUn7ZCuhV/s1600/pic7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxTOib74Aw-Kgh0_b5FE9JoU_pGreCnl0_XPGGJCk2TgStORonEWOriH9mq0yhvWmEcAYTx7xiLrK0yWUY6KuY7EviudyWsLkNQZGWPBBkWivwwJm4ZwKdb_d71n7B5Jc1g8IUn7ZCuhV/s320/pic7.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Cover tightly and refrigerate 12-24 hours.<br /><br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vnW7ANnEsEcMMoumR0Rd-Dfh2NED0lmVQBhS1ofVQfba8XiDGQZo_qBvcu9AX7KcIXLr5j8L3KEimBPNQNSPGmBfnh3DsJ8bgUz2eFBsrK-JQSDldHap_o8bkSCqZK4TRGLOj04VUYXQ/s1600/pic8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vnW7ANnEsEcMMoumR0Rd-Dfh2NED0lmVQBhS1ofVQfba8XiDGQZo_qBvcu9AX7KcIXLr5j8L3KEimBPNQNSPGmBfnh3DsJ8bgUz2eFBsrK-JQSDldHap_o8bkSCqZK4TRGLOj04VUYXQ/s320/pic8.jpg" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Heat your oven to 500 dgrees. Your top rack should be on the second place from the bottom. Cook for 20 min. and lower heat to 400 degrees. At this time, take out the ham to baste with the rendered fat and the drain it off. return to the oven for about 2hrs or until your meat thermometer reads 165. Check close to the bone. This ham is about 9#. Adjust your time accordingly depending on your si</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">ze. During this time, remove ham about every 30 min to baste and drain the fat. If your top fat is brown and crisp before the roast is done, cover it loosely with foil. Let the roast rest at least 10 min before carving.<br /><br />VERY IMPORTANT! Save the fat! Don't throw it away! Strain the hot fat and let it cool. This is an excellent, nutrient dense, extremely valuable and stable cooking medium.<br /><br /><br /><br /><br /><br /><br /><br /></span></td></tr>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-20268469577591223912013-08-15T20:50:00.000-04:002013-08-15T20:50:21.633-04:00Applewood-Rubbed Salmon & St. Pete Locally Grown Greens<h5 class="uiStreamMessage" data-ft="{"type":1,"tn":"K"}" style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; font-weight: normal; line-height: 14px; margin: 0px 0px 5px; padding: 0px; word-break: break-word; word-wrap: break-word;">
<span class="messageBody" data-ft="{"type":3}" style="color: #333333; font-size: 13px; line-height: 1.38;">Customer Elizabeth C. reports that "As a first-time customer, I just have to rave! I made dinner tonight featuring the sauted greens <a name='more'></a>from StPete.LocallyGrown.Net (along with Applewood-rubbed salmon and sprouted brown rice.) The greens were unlike any that I have ever tried, piquant and very flavorful. They make other greens seem bland by comparison. I'm very much looking forward to preparing the rest of the goodies from my order! I would like to give a big thanks to everyone who provides locally-grown foods through this venue. Much appreciated!"</span></h5>
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T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-85381472566714935482013-08-15T20:14:00.001-04:002013-08-15T20:14:31.734-04:00Calabaza, Corn, and Coconut Soup from Epicurious.Com<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthc2q5tGYMM58JSNXRVS9h1D5RTp_7cAUo1myvkpIntc_YxcFRAFbzoXO2NXKmerobA3knP86SbCX4fRHAP7-1qGdEJOG5u7-moKrXeiqAtKEb8P4xkPOZ3unARRaqxDQ9XePnjypjcCV/s1600/squash+calabaza+pumpkin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthc2q5tGYMM58JSNXRVS9h1D5RTp_7cAUo1myvkpIntc_YxcFRAFbzoXO2NXKmerobA3knP86SbCX4fRHAP7-1qGdEJOG5u7-moKrXeiqAtKEb8P4xkPOZ3unARRaqxDQ9XePnjypjcCV/s200/squash+calabaza+pumpkin.jpg" width="200" /></a>Customer Lind A. shared <a href="http://www.epicurious.com/recipes/food/views/Calabaza-Corn-and-Coconut-Soup-231483" target="_blank">this wonderful soup recipe</a> she found on Epicurious.com in her search to cook the beautiful calabazza squash she purchased from Nathan's garden! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLi0zVQ5VeWPp2MnfAYVfyXCzTZvHAQbo_lqoZjFRMlVYTZ5mUsM2W2lM9B_KO2LgnA6HtCRRcE8AKT6sUsJDWy4-2tdEVHlmFJzUZ0HUX5JVXA0XAyvMDNXGKgyYusGoIxbh570vTFG1/s1600/varchipov+soup+calabazza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLi0zVQ5VeWPp2MnfAYVfyXCzTZvHAQbo_lqoZjFRMlVYTZ5mUsM2W2lM9B_KO2LgnA6HtCRRcE8AKT6sUsJDWy4-2tdEVHlmFJzUZ0HUX5JVXA0XAyvMDNXGKgyYusGoIxbh570vTFG1/s1600/varchipov+soup+calabazza.jpg" /></a>T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0tag:blogger.com,1999:blog-5019205449614556203.post-25058392999989888682013-07-28T17:16:00.000-04:002013-07-28T17:16:05.054-04:00Jeff's "Holy Mackerel"!I love our Market potluck socials for tons of reasons. The locavores, location, children, talk, networking, education, the firepit (even in summer), the music, light spirits, and the food. Speaking of which: First, let me say that <i>I don't eat mackerel</i>. I used to fish for it and we always threw them back. That said: My favorite potluck food this week (which tied with the vegan dumplings from Rolling Oats) was <br />
<a name='more'></a>one shared dish that I'll call "Jeff's Holy Mackerel!" What you see below is all that's left because I would not allow him to leave with the leftovers. <br />
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Simple ingredients-- gluten free pasta, butter, olive oil, canned mackerel, curry and sea salt. He cooked the pasta and when it was almost cooked he warmed the mackerel in the cooking water and then drained it altogether. Then I guess he added everything else. The result was worth bolting the front door so I could empty the pan into a handy refrigerator container. Like a two-year old would say: "MINE!"<br />
<br />T. Levyhttp://www.blogger.com/profile/16736736739758311454noreply@blogger.com0