Blog Posts

Plum Tart Recipe (because it's plum season)

9/16/2018

Ingredients
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise
Directions
Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

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Sauteed Brussels Sprout Leaves with Bacon (thank you Anita E for the inspiration)

9/14/2018

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Sauteed Brussel Sprout Leaves with Onions & Garlic & Bacon
Cook time 30 mins
Serves: 4
Ingredients: 8-9 cups of brussel sprout leaves,
rinsed thoroughly 1 medium yellow onion,
finely diced 2 cloves of garlic,
finely minced 3 slices of bacon.
Extra Virgin Olive Oil (1-1 ½ tablespoons)
½ cup of Vegetable Stock
Pinch of Red Pepper Flakes
Lemon zest Juice of ½ lemon
*A splash of Red wine Vinegar (to taste) Salt and pepper to taste.
Instructions: Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice. Add the olive oil to a pan and saute the diced onion until slightly translucent. Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned. Add the vegetable stock to the pan and bring it to a simmer. Add the brussel sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed . Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest. Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.) Remove from heat and stir in a small splash of red wine vinegar and lemon juice. Season with salt and pepper. Stir in the diced bacon. Serve hot.

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Cucumber Caprese Salad

8/18/2018

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Cucumber Caprese Salad
Serves 4 to 6
Prep time: 10 minutes
1 pound beefsteak or heirloom tomatoes (about 3 medium), sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced into rounds
3 Persian cucumbers or 1 large English cucumber, thinly sliced crosswise
Extra-virgin olive oil
Balsamic vinegar
Flaky sea salt
Freshly ground black pepper
6 to 8 large fresh basil leaves
Arrange the tomato slices in an overlapping pattern on a platter. Arrange the mozzarella and cucumbers over the tomatoes. Drizzle with olive oil and vinegar, and sprinkle with the salt and pepper. Tear the basil leaves into small pieces, scatter over the top, and serve immediately.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

courtesy of Ktichn.com

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Garlicky Runner Beans Recipe

8/4/2018

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INGREDIENTS

¼ cup olive oil
4 garlic cloves, thinly sliced
1½ pounds green and/or yellow runner beans, trimmed
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 lemon, halved

RECIPE PREPARATION

Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add beans and red pepper flakes; season with salt and pepper and toss to coat. Cook, tossing occasionally, until beans are crisp-tender and lightly browned, 8–10 minutes. Transfer beans to a platter and squeeze lemon over.

Recipe by Mona Talbott, Photos by Roland Bello Courtesy Bon Apetite

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Here's a warm weather option for Kohlrabi & Apple Salad - it's a hit at our house - give it try!!

7/25/2018

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Here's a warm weather option for Kohlrabi & Apple Salad - it's a hit at our house - give it try!!
Kohlrabi Slaw
Ingredients
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Olive oil
Fresh lemon juice
Salt and pepper
Directions
1.
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
Cook's Notes
If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.
-courtesy Martha Stewart at MarthaStewart.com

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Today’s lunch is build your own collard wrap! Snap peas and greens, courtesy of Jon the Farmer - Urban Farmer!

7/14/2018

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Thank you, Angie S for supporting your neighborhood farmer! Do I spy some kohlrabi?

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Maybe you're not in the mood for a salad. Thank you Lena Yim for the veggie wrap with rice, chicken, fresh mint, shredded carrot & basil with garlic dipping sauce. Yum!!

7/1/2018

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What's for Dinner? Thank you Erica S for this great picture! Send us your beautiful creations and you can also be featured on our FB page: Jon the Farmer - Urban Farmer and right here!

6/24/2018

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Forward>>

Plum Tart Recipe (because it's plum season)

Sauteed Brussels Sprout Leaves with Bacon (thank you Anita E for the inspiration)

Cucumber Caprese Salad

Garlicky Runner Beans Recipe

Here's a warm weather option for Kohlrabi & Apple Salad - it's a hit at our house - give it try!!

Today’s lunch is build your own collard wrap! Snap peas and greens, courtesy of Jon the Farmer - Urban Farmer!

Maybe you're not in the mood for a salad. Thank you Lena Yim for the veggie wrap with rice, chicken, fresh mint, shredded carrot & basil with garlic dipping sauce. Yum!!

What's for Dinner? Thank you Erica S for this great picture! Send us your beautiful creations and you can also be featured on our FB page: Jon the Farmer - Urban Farmer and right here!

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