eggs

Ricotta Fritters

Chef Isabella's homemade ricotta recipe can be found  here.

Chef Isabella's homemade ricotta recipe can be found here.

Generously provided by Chef Andrew Isabella, No. 246

Ingredients

• 1 cup All Purpose Flour
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• 2 cups ricotta
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 whole eggs

Equipment

two large bowls, messing utensils, whisk, rubber spatula

Method

1. Mix all dry ingredients together in a bowl. In a separate bowl, mix all the wet ingredients together.

2. Slowly add the dry mix to the wet, until completely combined. Mix until uniform

3. Scoop into a 350º fryer. Fry until golden brown.

4. Drain, then toss the ricotta fritters in powdered sugar. Serve with your favorite sauce: jam, jelly, and or honey.

Stuffed Delicata Squash

Delicata squash is considered a winter squash because of its texture, taste and growth patterns however it belongs to the same species as the summer squash like pattypan, zucchini and yellow crookneck squash. It takes the farmer roughly 100 days from planting the seed to harvest and then about one week to cure. Right now is the time to get them from our farmers at Freedom Farmers Market. I do consider this a long storage squash but they don’t store quite as well as true winter squash like butternut or acorn squash and more than likely after you taste one of these sweet things they wont last long at your house at all!

Delicata squash can be baked, sautéed, stuffed or steamed, can be eaten as a side, as the main course, or as dessert.

Check out this recipe, I absolutely love making it for dinner!

Ingredients

• 2 medium to large Delicata squashes, halved and seeds removed (it can be hard to cut them evenly so take your time)

• 4 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 medium apples, peeled, cored and finely chopped (you can also use 6 small Gala apples from Moore Farms and Friends)

• 2 medium leeks white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons (remember you can always substitute this for any of your favorite type of onion)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 cup raisins

• 1 teaspoon dried thyme

• 1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts) I sometimes use swiss chard or whatever greens are in season.

• 1 cup cottage cheese, goat cheese will also do very nicely

• 2 eggs

• 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1 tablespoon unsalted butter, cut into 8 small cubes

Directions

1. Adjust oven rack to middle position and preheat oven to 375°F. Halve squash, cutting from pole to pole. Remove seeds with a spoon. Rub with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet.

2. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender, about 25 minutes.

3. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

4. Reduce heat to medium, add kale or greens of choice, cover pan and cook, stirring occasionally, until greens are mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well.

5. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

6. If you have any leftover stuffing, bake it in a greased dish alongside for the during the last 30 minutes.

SERVE and ENJOY!

Blueberry Bread

Ingredients

1 1/2 cup oil

1 cup nuts (recommended walnuts)

1 tsp. vanilla extract

3 cup flour

2 cup (thawed blueberries)

2 cups sugar

1 tsp cinnamon

1 tsp salt

3 eggs

1 tsp baking soda

Directions

1. Preheat oven to 350º.

2. Mix all ingredients together well. Dough will be sticky.

3. Pour into 3 greased loaf pans and bake 1 hour.

Spinach (Wilted) Salad

Serves 4

Ingredients:
1 pound fresh spinach leaves, stems removed and washed (Rise N Shine Farm)
1/4 cup chopped green onions (Woodland Gardens)
2 hard cooked eggs, peeled and chopped (most of the farmers have eggs)
1 cup chopped mushrooms (Sparta Imperial Mushrooms)
4 slices of bacon (Riverview Farms)
1/4 cup vinegar
1/4 cup water
1-tablespoon sugar
Salt and pepper to taste
1-cup croutons

Directions
1. Tear the Rise N Shine Farms’ spinach leaves into bite-sized pieces, and place in a large bowl. Add Woodland Gardens’ green onions, chopped eggs, and Sparta Imperial Mushrooms.

Salsify fritters

Yield
5-6 patties

Ingredients
10-12 ounces black or white salsify
2 tablespoons butter
2 eggs
3 tablespoons dried bread crumbs
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
Pinch of thyme
Salt and pepper to taste
1/2 lemon juiced, 1 lemon wedge for garnish (optional)
Oil for frying
Plain Greek yogurt as garnish

Directions
1. As salsify emits a sticky milky substance, it is best to scrub the salsify and peel it using a vegetable peeler under running water.
2. Once the salsify is peeled, use a food processor to coarsely grate it.
3. Heat the butter in a frying pan and add the salsify and thyme.
4. Sauté the salsify until it begins to soften. It will be about 15 minutes.
5. Meanwhile, chop the parsley.
6. When the salsify has become soft, remove from the heat and place in a bowl.
7. Add the breadcrumbs and mix well.
8. Add the parsley, garlic and egg.
9. Season with salt and pepper and mix.
10. Form the salsify mixture into 5-6 patties.
11. Heat the oil in frying pan and fry the fritters until golden on both sides.
12. Remove from the heat.
13. Lightly sprinkle a bit of lemon juice on each of the patties and top with a dollop of plain Greek yogurt.

More About Salsify
Salsify, Salsify, what is this strange root? If you were at market 2 weeks ago and stopped by Good Groceries and saw a strange skinny looking parsnip, you should win the golden farmers market award for finding the most unusual veggie at a market! This yummy root is surely not a normal find at any farmers market. Salsify is a white root or black depending on the variety, like a parsnip but skinnier.    All parts of the plant are edible. The greens are sweet, the root is tasty and easy to cook, and as if that weren’t enough, salsify’s purple flowers are really pretty.

Don’t mind the way the roots look; they are tan and shaggy with coarse side roots.  The taste out weighs the look of this root crop. To make them visually more appealing one can peel them with a vegetable peeler to reveal the snow-white flesh. They will oxidize (turn a darker color) so you can place them into a bowl of water with lemon juice, to keep them snowy white. If you plan to steam them and brown them in butter (I would!) then there is no need for soaking them in lemon juice that snowy white color will be disguised by the cooking process.  You can also use the greens, which look like tall, wide grass blades. The light-colored part of the leaf, the bottom six inches or so, is tender and delicious, like the bottom of a leek, and can be sautéed along with the roots.

The most surprising thing about salsify, the first time you eat it, is its flavor. Traditionally it is called “oyster plant,” and some folks say that they taste like oyster mushrooms. Don’t let that scare you off the root taste a lot like artichoke hearts, which is something we don’t get at a local farmers market in Georgia. I will take salsify over an artichoke heart any day!

Good Groceries at Tewksburry Farm has the white salsify this week and will have the black salsify very soon. Be sure to stop by his booth to get the ever so righteous salsify. Here are some recipes to try out. You can use the white salsify for the black in any of these recipes.

Corn Dog Batter

Ingredients
2 cup unbleached flour
1 2/3 cup Riverview Farms cornmeal
2 tablespoon sugar
3 teaspoon baking powder
1/2 tablespoon dry mustard
2 eggs, beaten
2 cups buttermilk

Directions
1. Add dry to wet all at once
2. Stir to bring together but no more (lumps are OK)
3. Let rest for 10 minutes
4. Stab each sausage with a bamboo skewer
5. Dip the hot dog in a glass filled with batter
6. Deep fry at 350ºF till golden brown and delicious