One member brought this rich but light stunner to a CFM committee function. Outstanding! Ingredients: BLUEBERRY SAUCE 2 teaspoons (6g) cornstarch 1 teaspoon fresh lemon juice 1 Tablespoon (15ml) warm water 2 cups (380g) fresh or frozen blueberries 2 Tablespoons (25g) granulated sugar CRUST 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet […]
Our artisan food producers take great care to source the best ingredients, craft the finest products and take pride in their creations. Hiram Farm now makes kombucha tea, a fermented tea mentioned recently in the media. To make this tea, Web MD says a colony of bacteria and yeast is added to tea and sugar
Fresh blueberries and peaches are nearing the end of their run, so stock up in the next week or two. Fruit – watermelon, cantaloupe, peaches, and blueberries. Local pears and apples coming in now. Veggies, all the hotties – cucumbers, eggplant, green beans, okra, shelled peas (lady cream, purple hull), shelled pinto beans, peppers, potatoes,
What to do with Tomatoes… We tend to think about fresh ripe tomatoes as a food that needs to be eaten intact, and right now, because it is just soooo good. But…what if you could open a jar of tomato sauce in December that had that same wonderful flavor? Flavor that you knew was all
Midsummer means fresh produce in its prime, many varieties, and abundant quantities! Soft fruit time – watermelon, cantaloupe, peaches, plums, blueberries, blackberries and strawberries. Veggies, all the hotties – cucumbers, eggplant, green beans, okra, shelled peas/beans, peppers, potatoes, squash, tomatoes. Herbs – heat-loving varieties of basil, lemon balm, mint, thyme, rosemary, savory and many more.
So much summer produce that latecomers still have great selection! Fresh. Summer fruit – watermelon, cantaloupe, peaches, blueberries, blackberries and strawberries. Fresh. Summer veggies – okra, now that the weather has finally turned hot! Also find arugula, basil, beets and greens, green and red cabbage, carrots, Swiss chard, cilantro, cucumbers, eggplant, fennel, garlic chives, garlic,
Fresh, raw vegetables and herbs make this gazpacho the perfect summer cold soup. 5 cups ripe tomatoes diced (~8 tomatoes) ⅓ cup fresh lime juice 1 jalapeno seeded and minced 1 garlic clove minced 1 tbsp fresh chives minced 1 tbsp fresh basil chopped (About 6 leaves) 1½ tsp of balsamic vinegar ½ tsp cumin
The CFM Pinterest page features well-organized recipes that use products sold at the farmers market. Feel the passion of committee member Janine Allard who expanded the page into the resource it is now. I love food. More specifically, I love fresh food, made from scratch with wholesome ingredients, so I’m always looking for new recipes!
Freezing food is an easy way to preserve it at its peak for later use, both avoiding waste and extending the season. Kim Pierce’s article in the Dallas Morning News (June 11, 2008), outlines the possibilities. You can freeze almost anything if the water content isn’t too high. Freezing cucumbers or lettuce, for instance, won’t
Chef Stephanie demonstrated how to make these three versatile dressings for use on meats, pasta and salads as well as spreads. Creamy Lemon Basil Dressing ½ cup mayonnaise ½ cup sour cream 2 Tbl honey ½ cup lemon basil leaves ¼ cup shallots, minced 2 Tbl rice vinegar kosher salt, to taste Macerate the shallots
