Spiced Bluberry Soup

 

 

A friend of mine posted this on facebook, it sounds like it would be good to have this summer either as a light lunch or as a starter to a dinner when specila guest are invite.

Spiced Blueberry Soup

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.




From EatingWell: August/September 2006

8 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 5 hours 20 minutes

Ingredients

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 2 cups water
• 1 whole cinnamon stick
• 2 tablespoons honey, or more to taste
• 1 tablespoon chopped fresh ginger
• 2 cardamom pods, (optional)
• 2 tablespoons cornstarch
• 1/3 cup low-fat milk
• 1 cup 4 teaspoons reduced-fat sour cream, divided

Preparation

1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days

Sun-dried Tomato and Garlic Scape Pesto Grilled Pizza

I just love garlic! We start the produce season with green garlic, milder and sweeter. We are now at the second gift from our vendors of garlic growers, scapes!! There are many things you can do with scapes, one of course being pesto. Make it now, keep in the freezer. (I have ice cube trays that I use to freeze the pesto in, giving me about a 1/4 c with 4 cubes. Now I can grab a cube or two to add to whatever I am making**)

I paired sun-dried tomatoes with this pesto, becasue they bring a nice sweetness to the scapes. I also carmaelize the scapes slightly and the fresh mozzerella brings in a nice creaminess. You can easily bake this pizza in the as you would any pizza, but grilling offers a wonderful crispness and slighlt smokey flavor.

                                                    copyright cmacera2012

4-5 sundried tomatoes*
1 c chopped garlic scapes (8-10 scapes), white flower tip removed
1/2 c grated hard cheese (I like Jones Family Farm Marguerite, but you use a parmesean)
3/4 c olive oil
1 tbsp lemon juice
1/4 c toasted walnuts
s/p

1/2 lb fresh mozzerella, cubed

pizza dough

If you are using sun-dried tomatoes that in olive oil, drain the chop. If you a ones that just dried, cover them with boiling water and let stand for about 15 minutes. Drain.

In a large skillet saute scapes in about 2 tbsp olive oil, until tender and slightly colored. Remove from heat and allow to cool.

Place scapes, tomatoes in a blender or food processor with about 1/4 c olive oil and lemon juice. Blend until fairly smooth. Scrap down sides. Add in walnuts, pulse about 5-6 times. With the machine running, slowly drizzle in the remaining oil. Stop the machine and scrape down the sides, add the cheese and pulse about 5-6 times (don't over blend the machine could melt the cheese). Taste and adjust the seasoning with s/p.

Store in an air-tight container, pour just a thin layer of olive oil over top. This will last for several months in the refrigerator.

Preheat grill on high.

Lightly oil a baking sheet pan; set aside. Roll out dough about to about 1/4". Place dough on baking sheet. Transfer to the grill oil side down. Turn heat to low and close lid, let grill for about 5 mintues, (lift the dough with a spatula to see how golden it is). Lightly oil the top of dough. Using spatula under the middle to flip, carefully. Evenly spread pesto over cooked side. (I used 1 c) layer out the cheese evenly. Close the lid and finishing cooking for about 4-5 minutes, or until cheese just starts to melt.

Slide on to a bking sheet or cutting board. Allow to stand for about 5 minutes or so.

**Once the pesto cubes are frozen, pop them out into a freezer bag. Add to sauces,soups even mashed potatoes!!

Saute Garlic Scapes

This recipe was sent in from one of the Markets weekly customer who found it at Mother Earth News.

 Debra said, "I made this last week - and thought it was a definite keeper. Actually think that it would be good after the season with just the tomatoes, quickly cooked." Fantastic, Thank you for such a great share Debra!!








 Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.

2 tablespoons virgin olive oil
2 tablespoons dark brown sugar
8 ounces young garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 teaspoon freshly ground pepper or to taste
1 teaspoon salt or to taste
1 tablespoon chopped parsley
1/4 cup grilled haloumi cheese,
cut into very small dice (see note below)

Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.


***

Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.

If you can't find Haloumi cheese, I would use maybe Jones Family Farm cheddar or even their feta.
***Also remember that can freezer pesto, so grab scapes while in season, make some pesto and freezer for later use!!

Skirt Steak with Roasted Potato, Broccoli and Cheese

When things get busy I am always looking for a dinner that goes together fairly quickly but offers great flavor. I also like when I can serve everything on one platter, which makes clean easier. To make this even easier do some prep a few days before. Use left over boiled potatoes, have broccoli trimmed and grate cheese.

1 lb new potatoes (if using leftovers you'll need about 2 c cubed), cubed
2 c broccoli florets
1/2 c shredded JFF cheddar (or your favorite)
s/p
1 lb skirt steak
olive oil
butter
1/2 garlic scapes, chopped
1/8 c chopped fresh parsley


In a large cast iron skillet heat 3 tbsp olive oil and 1 tbsp butter over med/high heat. Carefully add in potatoes, tossing to coat. Season with s/p. Continue to cook, for 15-20 allowing the potatoes to brown nicely, giving a stir often. Rinse broccoli and drain most of water off. When a potato still has slight resistance when pieced with a knife, add the broccoli. Place cover on pan. Reduce heat to low/medium.

In another skillet heat about 1 tbsp of olive oil over med/high heat. Season skirt steak with s/p. Carefully add the steak to skillet, let cook for 5 minutes. Turn and continue to cook for another 5-6 minutes. Remove to a cutting board, tent with foil and allow to stand for about 10 minutes. In the same skillet, add another 1 tbsp olive oil. Add garlic scapes to skillet and saute until slightly golden and tender. Season with s/p. Remove from heat and add in parsley.

Place potato and broccoli on a platter, sprinkle cheese over. Slice the skirt steak into thin slice at an 45 degree angle against the grain. Place over potato/broccoli/cheese. Drizzle garlic scapes over meat.

Garlic Scapes

If you have never had these, make sure they make your list of new things to try!! Wonderful, curly stems of the garlic are milder in flavor compared to the garlic clove. Here is a site that has several recipes using garlic scapes!


  http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html



I like to make dressing as well. It is great as sandwich spread, or add to scrambled eggs!

 

2 garlic scapes, coarsely chopped

4 tbsp chives, chopped fine

1 teaspoon honey

1tsp Dijon mustard

1/8 c house vinegar (red wine vinegar)

Zest and juice of half of a lemon

pinch kosher salt

 fresh ground black pepper, to taste

1/2 cup extra virgin olive oil

In a blender or food processor combine the garlic scapes, chives, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Try this dressing with:

3 beets (golden are great any will do) leaves removed but short stems intact

2" piece of fresh ginger, finely grated

salad greens

1/4 c dressing

1/2 c toasted chopped walnuts

Preheat oven to 400 degrees F. Wash and dry beets, place in roasting pan. Drizzle with oil an season with s/p. Roast in hot oven for 50-60 minutes (depending on size of beets). When tender, able to pierce easily with a paring knife, allow to cool slightly.

If you don't want your hands to stain (more so with the red beets) wear gloves. Carefully rub the skin off the beets. Dice into bite-size pieces.

Mix together the dressing with ginger. Drizzle on salad greens, top with beets. Drizzle additional dressing on beets. Sprinkle with walnuts.

Refreshing Drinks

Summer is such a great time to make some fantastic drinks! Here are some of my favorite.


http://juliasroomfordessert.blogspot.com/2011/04/strawberry-iced-tea.html


  http://scalingbackblog.com/post/9336405396/blackberry-sage-cooler

 http://www.realsimple.com/food-recipes/browse-all-recipes/basil-lemonade-10000001213226/index.html

 http://www.sugarandcharmblog.com/2011/06/italian-sodas.html

Mango, Farro and Spinach Salad with Pork skewers

This is a very refreshing salad that is full of flavor. It plays well with the earthy flavored pork. Serve without the skewers for light lunch or a late dinner.

3/4 c Farro (or wheat berries)
1/2 c finely chopped lemon balm
2 tbsp finely chopped fresh mint
3" fresh ginger, grated
3-4 tbsp Wild Mountain Apiaries Honey
pinch salt
1/4 c olive oil
1 lb frozen mango chunks

1 pkg of Gaia's Breath Spinach
Lemongrass oil
s/p

1 lb Wintergrass Pork
2 tbsp Ras el Hanout (http://thefoodshedutica.blogspot.com/search?q=ras+el+hanout)
1 egg
1/4 c bread crumbs


Rinse and sort the farro. Place in a pan and cover with cold water. Bring to a boil, reduce to a simmer, cover. Cook for 30-45 minutes.

In a large bowl combine lemon balm, mint, ginger, honey, oil and pinch of salt. When farro is tender, but with just a bite, drain. While still warm add the farro to flavored oil and stir well to combine. Once cooled, fold in the mango. Refrigerate for several hours, bring to room temperature at least one hour before serving.

Mix together the pork, Ras el Hanout, egg and bread crumb. Divide in 4 equal portions and form to skewers, squeezing tightly. Let stand in refrigerator for at least 30 minutes.

Preheat grill on high. Drizzle skewers is olive oil. Place on grill reduce heat to med/low. Cook for 5 minutes, carefully rotate and cook for another 7 minutes.

Place spinach in a large bowl, drizzle lightly with lemongrass oil. Season with s/p. Spread out on a platter, top with farro salad and skewers.

$$ saving and cleaning tips

I wanted to share this site on how to make your own laundry detergent. If you use the Nels Napatha, and follow the direction, on average this soap will cost about 1 cent/load!! Yes 1 cent, that is not a typo!! I have been making this for about a year now, sometimes I buy some handmade soap, so does average to be a little more, but still a savings. Make sure you check out what soaps FairHaven Farms has to offer, Patti has some great scents!!

 It doesn't take long to mix, so it is worth the effort. I have very sensitive skin, so I like making my own, less chemicals and perfumes. I have used the Ivory soap, also, which you can find in the dollar stores. After mixing and letting it stand according to the directions, I transfer the soap to milk gallons jugs that washed. I give it a little swirl before pour to redistribute and use about 1/2 c, 3/4 c for a "dirtier" load. This doesn't get as "sudsy" as commercial soap, but it washes everything clean! Give it try and let me know what you think.

http://www.thefamilyhomestead.com/laundrysoap.htm


Here is a fantastic inexpensive De-greaser, soap scum and a general all purpose cleaner.


You will need:

1/2 c Dawn liquid Dish detergent
1/2 c white vinegar
a spray bottle

Heat the vinegar until just warm. Pour this into the spray bottle. Add the Dawn to the bottle, and swirl the bottle gently to just combine. Spray on shower walls, let stand for 1 minute, wipe and rinse well. I also use this to clean my stove stop!! I absolutely love this stuff!! (use it to bathroom sink, outside area of toilet)

Just be careful when spray that the vinegar smell doesn't overwhelm!

BBQ Sauce

This uses some unusual ingredients, which gives this a slight Middle Eastern flare! They have such spectacular spices over there! If you are looking for spices and want to save a few pennies, don't forget the Little Falls Co-op!! Buying by the ounce, or just the quantity that you need is very cost effective! The have the best customer service to boot!!

                                                        copyright catmacera2012
                                                       
2 tbsp evoo
1 med onion, diced (or try a few shallots or scallion oh and even leeks would be great!!)
4 garlic cloves, minced
2 qt whole tomatoes, with juice
1 tsp dried oregano
1 c apple cider vinegar
1/4 c honey
1/2 c brown sugar
2 tbsp soy sauce*
4 tbsp fresh grated ginger
1/2 tsp cardamom seeds (1/4 tsp ground)
5 whole cloves (1/4 tsp ground)
1 1/2 tsp fennel seed (3/4 tsp ground)
1 cinnamon stick, about 3-4" (1 tsp ground)
1 tbsp light mustard seed (1 1/2 tsp ground)
1 tsp red pepper flakes, optional (more or less to taste)

If you don't have soy sauce (or like me like to control the salt of my diet) you can use 1 tbsp maple  syrup (real) and 1 tbsp balsamic vinegar in place of soy sauce.

In a small skillet toast the cardamom seeds,  whole cloves, fennel seeds, cinnamon stick and mustard seed over med heat, shaking the pan to prevent scorching, for about 3 minutes or until there such a beautiful fragrant smell of these spices! Allow to cool, then grind all(EXCEPT CINNAMON STICK) to a powder in a coffee grinder or food processor. (I found a wonderful coffee grinder at the Goodwill/ARC store for $2!! so make sure to check all of our wonderful 2nd hand stores for kitchen items!!) If you don't have either one of these, don't fret! Place them in a baggy and hammer them!! Or use the ground version and skip the toasting step.

In a large pot, saute onion and garlic in the evoo, over med heat; 1-2 minutes. Add in the cinnamon stick, honey oregano, brown sugar, soy*, ginger. Stir to combine for 1 minute. Add in the tomatoes, vinegar, pepper flakes and ground spices. Bring to a boil, stirring often. Reduce to a simmer, uncovered simmer for 1 1/2 -2 hours. Stirring often. This should become beautifully thicken, and fragrant!

Remove the cinnamon stick. If you like a chunky BBQ sauce, leave as is. But if you like it smoother, use a blender or food processor to smooth out. (be careful, hot liquids expand, so do so in batches!!)

Allow to cool, this makes about 1 1/2 qt. Will last in refrigerator for several weeks. Use on your favorite grilled meats!

Strawberry Syrup

Here is a great site on how make strawberry syrup and the many uses of it!! Just a great way to preserve all the great berries of our local area!! Little work now, offers great rewards in mid winter when you get that craving for a strawberry taste!!


http://thisbountifulbackyard.com/2012/06/10/ten-uses-for-homemade-strawberry-syrup/

Grilled Chinese Cabbage

Well produce season is underway and we are all the happier for that!! Bring on all that great and fresh produce!! This dish is equally good served warm or room temperature, great along side BBQ ribs, pulled pork, chicken etc!

2 heads of The Farm Chinese Cabbage
1/4 c Mill Hollow Maple syrup
1/8 c Balsamic Vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1/3 c diced dried apricots
pinch of red pepper flakes, optional
evoo
s/p


Preheat grill. Cut the cabbage into quarters, leaving core intact. Drizzle with olive oil and season with s/p. Place on grill over med/low heat. Grill for 4-7 minutes, turning to grill all sides.

Meanwhile, stir together the syrup and vinegar in a small pan. Bring to a boil, and reduce to 1/4 c.

When cabbage is done, rough chop and place in a bowl. Add in apricots, drizzle in reduction, salt, pepper and about 3 tbs of evoo. Toss to coat well. Taste and adjust seasoning, add in pepper flakes.

Frangipane Tartlets

I absolutely love this dessert! Not overly sweet, makes fantastic use of fresh fruit that is in season, looks impressive yet so very easy to make!

3/4 c almond meal (you can find this in the bake aisle, Bob's Red Mill)
1/4 c granulated sugar
1 whole egg, at room temperature
3 tbs soft butter
1/2 tsp vanilla extract

Place all the ingredients in a food processor, and blend until you have a smooth paste. (you can use a blender or a hand/stand mixer).

This will last about 4-5 days in the refrigerator.This enough for 4 small tartlets or 1 large.

Use filling:

Use any pie dough of you liking, even the pre-made graham cracker ones are good.

Preheat oven to 325 degrees F.

Fill pie shapes with Frangipane. (if small divide evenly). Use an off-set spatula to smooth and spread evenly.

For a pear tartlet: Peel pear, place in water that has had a about 1 tbsp lemon juice added (this helps prevent browning). Cut pear in half, core the seeds out. slice very thin. Fan out, and keeping them together transfer to top of filling. Sprinkle lightly with sugar.

If you want to have just fresh fruit, just bake the pie with the filling, then once cooled garnish with fresh fruit.

Bake at 325 degrees F. for 7-10 minutes. Allow to cool.

Black Bean Dip

I was so happy to see Health Now 4 You has started making peanut butter again, in particular their Chili Peanut Butter! I use the peanut butter in place of what is typically used, which is tahini paste. I like the flavor this peanut butter adds, and it has just enough heat (although if you like it "hotter" you can always add more cayenne pepper) that completes this dip nicely.

2 1/4 dried black beans, cooked**
1 tsp ground cumin
8 oz of Health Now 4 You Chili Peanut Butter
2 garlic cloves
juice of 1/2 lemon
olive oil
s/p
toasted pine nuts or walnuts (optional)

** I prefer to use dried beans, as I can flavor them while they are cooking. You will need 1 c dried black beans, rinse and then place in a pan and cover with a least 2" of cold water., let soak overnight. If you have a cast iron pot this is best, it provides a source of iron for the beans. In the morning drain and cover again, place on stove and bring to a boil (for this recipe I threw in some whole peeled garlic cloves, 1/2 onion and three sprigs of rosemary). Reduce heat to a simmer, cover and let cook for 45-1 hours or until tender but not mushy. Drain and allow to cool. In the summer I double the amount I make, and put half in a freezer bag and freeze for a later use.


Place garlic in a food processor, (or a blender) pulse until finely chopped. Add in beans, ground cumin, peanut butter, juice of lemon and nuts if using. Pulse, 10-12 times. With processor running, slowly drizzle in olive oil until mixture is smooth. (about 3/4 -1 c oil). Season with s/p, taste and adjust seasoning to your liking. When cilantro is in season you can add a good handful and use lime juice in place of lemon.

Place in a container, place wax paper directly on top of dip. Store in refrigerator.

Black Bean Patty

1 1/2 c black bean dip
1/2 c grated Dutch Girl Mixed milk cheese
1/2 c bread crumbs (or course cornmeal)

Cornmeal Patty

2 1/2 c cornmeal
3 c boiling water
1 1/2 tsp
1/2 c grated Dutch Girl Cumin Cheese

Jones Family Farm simple Chevre

extra cornmeal
oil
salsa

Mix together the dip, cheese and bread crumbs, just until it hold a form. Divide into 4 -6 equal patties. Dredge in extra corn meal, place on a platter and refrigerate until ready to cook.

Preheat a large cast iron skillet over medium high heat. Drizzle enough oil to cover bottom.

Mix all of cornmeal patty ingredients until just combined. Form into 4-6  equal patties. As you form the patties place them in the hot skillet. (do not move). Cook about 4-6 minutes over medium heat, or until golden brown. Turn, adding additional oil of needed. Continue to cool for another 3-5 minutes. Remove to a paper towel lined platter, tent with foil to keep warm.

Add additional oil to skillet and cook Bean patties for 5-7 minutes on the first side, carefully flip and continue to cook other side for 3-4 minutes.

I served mine with some simply sauteed spinach in garlic oil and s/p.

Top each corn patty with a bean patty, dollop with goat cheese and a spoonful of salsa. Serve over spinach.

GRILLED ASPARAGUS with ROSEMARY and GOAT CHEESE

Lynne a great market customer, shared this great recipe!! I did freeze up a couple of lbs of asparagus, so I will be trying this one!! Thanks Lynn!!!

Made the following recipe with asparagus and goat cheese from Herkimer Farmers' Mkt. It was dinner last night and lunch today. Yum!
(recipe from Cook's Illustrated Guide to Grilling and BBQ)




GRILLED ASPARAGUS with ROSEMARY and GOAT CHEESE
2 tbs. extra virgin olive oil
1 tb. lemon juice
1 medium garlic clove, minced or presssed
1/2 tsp. minced fresh rosemary
salt and ground pepper
1.5 lbs. asparagus, snapped/trimmed
1 ounce goat cheese, crumbled (about 1/4 cup)

>Whisk oil, lemon juice, garlic, rosemary and salt and pepper to taste together in a small bowl. Toss the asparagus with 1 Tbs. of the dressing in a medium bowl or on a rimmed baking sheet.
>Grill the asparagus over a medium-hot fire, turning once, until tender and streaked with light grill marks, 5 to 7 minutes.
>Transfer the grilled asparagus to a platter. Toss the asparagus with the remaining dressing. Adjust the seasonings, sprinkle with the cheese, and serve hot, warm or at room temperature.