Deliciousness

May 16, 2016 Market

Greetings Friends.

We kick off our market season tomorrow at Pulaski’s The Marketplace Farmer’s Market.

Asparagus

Come join us there and stock up on fresh harvests of:

  • Asparagus
  • Mixed loose leaf lettuces
  • Spinach
  • Salad Turnips
  • Radishes
  • New potatoes
  • Arugula
  • +/- Tomato plants (Cherokee Purple, Striped German, German Johnson, Yellow Brandywine, Black Cherry, Glacier)

The Marketplace is located in downtown Pulaski at the train depot.  It offers a variety of craft vendors, artisans, meats, produce and more.  You can also grab a bite to eat, enjoy a beverage from places such as West Wind Winery, and listen to some music while you shop.

Please join us and stock up tomorrow.  We will NOT be at the Marketplace next Tuesday due to day job schedule conflicts.

See ya tomorrow!

Leaf Lettuce

Pizza Quinoa Bites

This post is one I have been meaning to get to for quite some time.

Last year, we were lucky to host a farm concert and gathering of friends.

As with most gatherings, food was a part of the event.  I tell ya what, there are few things better than a potluck meal.  So many beautiful dishes and ingredients!  So many textures and tastes.  Potlucks are a fun way to sample the world of culinary delights.

The recipe I am posting today comes from a big supporter of PTHF, and I can attest to the deliciousness of these wonderful little pizza bites.

So, nearly a year later, I am introducing you to P.G.’s “Mini Pizza Quinoa Bites” as she shared with me.  Enjoy!

Mini Pizza Quinoa Bites – From Iowa Girl Eats  Iowagirleats.com

Makes 24 bites

Ingredients:

2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)

2 whole eggs

2 egg whites

2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon Italian seasoning

Pizza sauce, for dipping

Directions:

1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.

2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.

3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.

Microwave for 20-40 seconds depending on how many you’re reheating.

4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

I used Near East Quinoa blend of quinoa and brown rice (boxed) Roasted red pepper and basil flavored.

Chopping takes a long time so use the food processor.

Can be made a bit smaller and get 36 – 48.

 

Finally reaping some bounty 

 It’s been remarkably warm. Spring fever is in full swing. I want fresh green, leafy things.  I’ve not peeked under the row covers in weeks…may be a month and a half. 

  So pretty!

So excited! 

 Finally reaping some bounty!

Let’s dig in!

Farm to table harvest dinner at the Palisades

We had the most amazing dinner last night thanks to the Palisades Restaurant (Eggleston, VA) and Chef Kevin White + crew.

It was a harvest, farm to table dinner to which the restaurant invited area farms to not only provide their wares but to join guests at a sit down meal! The dinner was 6 courses along with wine pairings…it was creative, artistic, and a culinary party in my mouth. What a job very well done by all. The chef explained the various courses and introduced the participating farms that were featured in the dish. We made new friends and ate some wonderful foods. What an honor for us to be there.

Here are some highlights (sorry, no appetizer pictures because I was too busy eating them and forgot to document their presence)…

The lineup

The lineup

For appetizers, the goat riblets from Hoof Hearted Farms were tender and flavorful. There were pickled pepperoncini peppers that went around, some stuffed with cheese, that were amazing. Alas, mouth was full and pictures were forgotten. BUT…the next course of soup I did capture. The Chef made a hearty, flavorful broth of the pork bones from Reliant Farms and added some small cubes of our apples. Luscious. Full bodied. I wanted more.

Pork bone soup with apples

Pork bone soup with apples

For the salad course, the Chef deconstructed a B-L-T using flavorful microgreens from Stonecrop Farm, a mix of tomatoes, pickled onions, amazing pork belly bacon from Woods Hole Farm topped with a pork belly mayonnaise. Oh. My. God.

Deconstructed BLT

Deconstructed BLT

We have barely put a dent in our potato crop, and we donated many to the cause. Purple ones. Red ones. Fingerlings and russets. The crew made a blend and stuffed a homemade pastry to make one of the best pierogis I’ve ever tasted in my life…topped with a BBQ beet sauce from Stonecrop beets. The smoky beet flavor was great.

Best tasting pierogi

Best tasting pierogi

IMG_8072

Pork belly hash

The next dish was one of my favorites. The pork belly from Woods Hole was braised then sautéed to create a crisp skin to it over sautéed mix of peppers and potatoes with a chili sauce, this hash was excellent in its richness and simplicity. I could’ve eaten another plate…

Although the stomach was starting to fill, I had no problem finding room for Caribbean Jerk Pork. With pork shoulder from the French Family Farm slow cooked and tender as can be, the spices and seasonings were tamed with Shady Pines goat milk made into a yogurt rice pudding that the pork rested upon. Amazing.

Caribbean jerk pork

Caribbean jerk pork

Pants were feeling a little tight at this point, but who could say no to a final round of a rustic apple tart? Pastry Chef Devin can do wonders with a basic apple. Topped with caramelized pecans and ginger, the pastry of this tart was buttery and delicious. Who in the heck has ever had apple anything with CHEDDAR CHEESE ICE CREAM? That’s right…the ice cream was excellent.

Rustic apple tart

Rustic apple tart

What an amazing night. These folks are very talented. It was a wonderful night, and we thank the Palisades again for inviting us to participate!