Posted by Falmouth Farmers Market on Wednesday, June 1, 2011,
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Asparagus Mimosa -- this week’s recipe -- is a spring classic. The mimosa, by the way, refers to the yellow and white of finely chopped eggs speckling the asparagus like tiny mimosa blossoms. In France you eat asparagus with your fingers, a very good idea if you ask us, but you can use a knife and fork if you must.Asparagus Mimosa1 lb. or so washed, trimmed asparagus (2 bunches from Oakdale Farms)2 fresh eggs6 Tbs. butterSalt and freshly ground pepperSqueeze of fresh lemon juice1/4 cup very... Continue reading ...
Posted by Jessie Gunnard on Tuesday, September 28, 2010,
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(serves 2)
8 oz fresh pea-green fettuccine1 yellow summer squash or small fall squash such as delicata (or piece of butternut)4 Tbs. buttersalt, pepper, freshly grated nutmeg6-8 fresh sage leaves, depending on size (not dried)squeeze of lemon juice3 Tbs. or so finely chopped or crumbled walnutsgrated Parmesan cheese to serveBefore you even think of cooking the pasta, peel, de-seed and cut squash into little 1/3-inch dice (you want about 1-1/2 cups of diced summer or fall squash). Heat sauté p... Continue reading ...
Posted by Jessie Gunnard on Thursday, August 26, 2010,
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These deliciously simple fritters are good on their own as appetizers and nice with bacon or smoky ham for breakfast. Cutting kernels off the cob is easy; stand the ear upright in a shallow bowl and, using a small sharp knife, cut downwards to strip kernels from the cob.1 1/2 cups unbleached all-purpose flour1 Tbs. baking powder3/4 tsp. sea salt1 egg, beaten2 to 2 1/2 cups fresh corn kernels (approx 2 ears)3/4 cup milk3 Tbs. finely diced onion1 tsp. or so finely diced jalapeno pepper (optiona... Continue reading ...
Posted by Jessie Gunnard on Wednesday, July 21, 2010,
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This week’s recipe is provided by Susan Ryan Ackell, one of our market team and a local catering chef. It takes advantage of the beautiful carrots we’ve been seeing at the market. 1 medium sweet onion, finely chopped1 stalk of celery, finely chopped2 crushed garlic cloves2 Tbs. sweet butter2 Tbs. Madras curry powder8 carrots, peeled and chopped1 large Yukon gold potato, peeled and cut into ½ inch cubes2 bay leaves1Tbs. fresh thyme6 cups of chicken or vegetable stock¼ cup coconut milk8 o... Continue reading ...
Posted by Jessie Gunnard on Wednesday, June 16, 2010,
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1 lb. English shelling peas, to make 1 cup shelled peas3 tbs. torn mint leaves2 tbs. torn parsley leavessea salt or Kosher salt, freshly ground pepper1 tbs. or so olive oilhalf a lemon, for squeezing1 tbs. finely grated Parmesan cheese, plus some for serving To serve:handful of shelled sugar snap peas (choose fat pods)1 cup tender pea tendrils, any tough stalks trimmed4-6 mint leaves, torn up1 garlic scape, top-knot discarded, tender stalk parts finely minced Sea salt, lemon juice, olive oil4... Continue reading ...
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