Tag Archives: SFC Austin Farmers Market

Three Easy Apps: Radishes, Strawberries, Beets, Oh My!!!

7 Apr

Hi Everyone,

I am so super sprung on spring that I can hardly stand it! I hope you are soaking up the pre-too-hot weather and having some fun outside.

So, I taught a class last week and made these little bites of really beautiful deliciousness and thought it would be good to share: radish and butter sandwiches. Gross, right? NO! It sounds a little gross but, it is one of those classic combinations that sticks around for a reason. Food need not be complicated to impress. I promise this will delight and it seriously couldn’t be any easier. You will slice bread, put butter on it, slice radishes and arrange them all pretty on the bread, then sprinkle with salt and you are done! I recommend a good crusty french loaf for the bread, a high quality butter and a variety of radishes. Boggy Creek has Easter radishes galore right now and I even got my hands on the supermodel of the radish world, the watermelon variety, at the SFC market at the Triangle. Any time I see these beauties I load up. They bring a show-off glamor to anything they touch. But, I couldn’t stop with radishes. At the cooking class my friend’s dad told us how people sometimes sub strawberries for radishes in the South. What tha? Well, my friend bravely served these with a leaf of basil and it ruled in the most unsuspecting way. Mine features Pure Luck chevre and cracked black pepper and I want more of it right now. The third keeps going in the pink/red pretty direction. I put a little Pure Luck Sainte Maure on bread and topped it with a thinly sliced beet and a drizzle of balsamic. So good!!!

Here is what I propose: if you are having people over for dinner or are invited to a potluck or just want a really fun and pretty treat make one or all of these. They are quick, you don’t have to turn the oven on, they are knock-outs and delicious. So there. Do it!

Recipe (assembly)


1 baguette

mixed radishes sliced thin

butter

good salt, I like Maldon for this

Slice the bread, spread it with butter, arrange radishes, sprinkle with salt. DONE!

strawberries,  sliced thin

chevre

basil

salt and pepper

On slices of baguette spread chevre (butter is great here too), top with basil then strawberries and sprinkle with salt and cracked black pepper.

roasted beet sliced thin

Sainte Maure or  blue cheese

balsamic vinegar, an aged one would be out of this world here

Top bread with cheese, arrange beet slices up on there then drizzle with balsamic sprinkle with salt and pepper. Does anyone else out there want to spell balsamic b-a-l-s-a-L-m-i-c? Cause I do and have been this whole post.

Challenge Update

Oh man, yall. The 6 month mark sent me and Jo into a tailspin. There is something about having just as long to go that made it particularly hard. Its like Wednesday, but worse.  During this time my cooking got really boring, I’m pretty sure that for two weeks we subsisted on cheese, eggs and tortillas alone. We very seriously considered calling off the last 6 months of the challenge, but dug deep and are now on the downhill swing of it.  We are feeling much better. During the really tough time my friend Stephanie wrote this on her fantastic blog and gave us the fuel to stay strong and get through it.  We have less than 5 months left now and cooking is fun again. I’m frying catfish my Dad caught tonight, how bad can it be? It was touch and go there for a couple of weeks, but we are doing this thing and it is good and it really is fun!

In other personal news, I have spent the better part of this year putting together a grain burger company. The last couple of weeks have been the busiest and the HOT DANG, an all good all grain burger will be in stores and a few very special restaurants VERY soon! Apologies for the space between this post and the last. Much love for the support of friends, family and readers!

Thank you, thank you for reading,

Not That Martha

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Carrot Salad with Feta and Honey Dressing

15 Dec

Hi Everyone,

I can’t believe how long it has been since I have written a new post! My apologies. Things have gotten a little nuts coming into the holidays so I have been in the kitchen. Today, though, I must share with you my morning findings. I spent my ritual Wednesday morning at Boggy Creek and am beside myself with the excitement of the bounty. Every season I am sure it is my favorite time of year, I mean, in early summer when the tomatoes are full and ripe I am certain it doesn’t get better. Well, turns out same goes for this time of year. I fiercely love carrots! Maybe it is a need for carotin or maybe it is that I was a rabbit in my last life. Who knows, but they thrill me. Today at Boggy I was greeted with was a table exploding with carrots. The maroon ones and the yellow ones and the old reliable orange ones. They really warrant a trip to Boggy Creek or the SFC Farmers Market this weekend. So, for our mid-morning snack, Jo and I are sharing a carrot and feta salad. It is sitting right next to me and dissappearing as I type. The recipe is super fast, it took me 10 minutes photos and all. So, here you go.

Carrot Salad with Feta Dressing

1 bunch carrots, multi-colored if you can swing it

2-3 handfuls of mixed greens

Dressing

2 T, Texas Olive Ranch Olive Oil

1 lemon

2 oz Feta cheese (mine was Pure Luck)

1 T, honey

salt and fresh black pepper

Serves 2-4 depending on hunger level/carrot love.

Wash the greens and carrots (I don’t peel mine anymore, I just wash them really well). Place greens on a serving dish. Slice carrots thin, on the bais (diagonal) increases surface area and dressing holding capacity. Place carrots on greens. Put all dressing ingredients in a bowl and mix well with a fork. Pour dressing over the salad and enjoy.

Challenge Update

We are still going strong on our eating at home/no shopping challenge. While we are eating really well at home, there are places I miss and new joints I can’t wait to try come September 1, 2011. We are also enjoying torturing each other with the “what-if” game. For example, we had a hideously long meeting last night after not eating much all day.  We were ravenous!  The presenter kept talking and talking and then even tried to force us to watch an archaic VHS tap from 1989 all the while we’re digging thru Jo’s purse for a morsel of candy or gum.  As soon as we were outta there, the game began…”What if I ran into an old friend right now, here, at this stop light, and insisted that we pull over to chat?  Would you rush us to Chick-fil-A? What would you have?” You know, that kind of game. It was hilarious and got us through the drive and home to some really great tacos that we put together in approximately 2.5 minutes. So, scenarios come up, but we, for the most part, have been able to laugh ourselves through them.

It has really forced me to get out of my comfort zone culinarily and despite a couple of real food disasters, Asian and Indian foods are areas where I am developing a real love and respect.

On the clothing side, though we are realizing we really aren’t missing much. We are wearing the same old clothes that we have had and still managing to look presentable. Jo may have a different take on this part of the challenge….

Thank  you, thank you for reading and I hope that your holidays are full of love, good company and good food.

Not that Martha

Black-Eyed Peas, Chorizo and Greens.

29 Nov

Hi Everyone,

I hope that you all had a most excellent holiday filled with good food, family and friends.

We have had a really relaxing few days after the Thanksgiving rush. It has been nice to slow back down. We even managed to read a little of the Sunday paper, believe it or not. Black-eyed peas, chorizo and greens is the perfect Sunday kind of dish. I usually start it out as a soup and then reheat the leftovers as a side dish later. It is a healthy meal with a hint of decadence from the lovely chorizo. Fresh black eyed peas are abundant right now. I got mine from Wheatsville, and am certain they can be found at Whole Foods and the SFC Farmer’s Markets. This is also my chosen preparation for my New Years Day black eyed peas and unlike those from the can, I look forward to eating these ones. So, bookmark this recipe as a must try for New Years.

A note on chorizo… The kind I use for this recipe is the Spanish, hard variety. It is a cured meat much like salami or pepperoni. Aurelia’s is made locally and outstanding. I render (brown) the chorizo in a little bit of olive oil and then set aside for garnish, so it stays crisp and delicious.

Black-Eyed Peas, Chorizo and Greens

2 cups fresh black-eyed peas

2.5 cups water

1 medium red onion

3-5 cloves garlic

1 cup Spanish chorizo, sliced thin

3 c arugula, chopped

1 T olive oil

salt and pepper

parmesan for garnish

Heat olive oil in pan over medium heat. Add sliced chorizo to pan and “frizzle” until crisp. Once chorizo is browned, remove to a paper towel to drain. Add onion to pan and cook until translucent. Add garlic and cook for about 1 minute. Add water and beans to pan. Simmer over low heat until beans are super tender. About 1 hour. Once beans are cooked through, stir in chopped arugula or other green. Serve immediately and garnish with shaved parmesan and frizzled chorizo.

Challenge Update

All is well on the challenge front. I can’t believe that we are nearly three months in and chugging along. Three months feels like a real milestone. I will admit that we might be taking some pent up clothes shopping frustration at Home Depot. Damn, that bill has gone up. But a home can only have so many ladders and shovels and Christmas lights, so I am feeling like we have pretty well maxed out at the Home Depot. I’ll let you know if it shows up somewhere else….

Thank you, thank you for reading. I hope your holidays are all good.

Not That Martha

PS Food photos are courtesy of Sarah Wilson. Thank you, Sarah Wilson!!!

Bacon and Arugula Bread Pudding!

3 Nov

Hi everyone,

I have to admit that bread pudding is a dish that for years I turned up my nose to. I am not sure that I ever even tried it, just the idea of a bread pudding sent chills down my spine. I stand corrected. Bread pudding is in fact a perfectly delicious leftover vehicle and has become a dish that I crave. I will admittedly over buy bread for the week, so I have enough to toss with a few of my favorite things to have this soul satisfying dish. The weather is perfect for it. The prep time is short. You throw it in the oven and a little over a half an hour later you and whomever you choose to share this with will be giddy. It would be a great thing to assemble in the evening and cook the next morning for a hot, easy breakfast.

This iteration of it for me had all sorts of goodness to it. I used multiple varieties of bread, wheat, ciabatta and some kind of cheesy one. The arugula from Montesino by way of Farm House Delivery. Bacon from Dai Due. If you live in striking distance of Austin, TX, you should make your way to the Downtown Farmers Market on a Saturday just to try something that the Dai Due group makes. Their bacon is out of this world and the Fireman’s 4 mustard is always in our fridge.  I had cheddar and parmesan cheese left from the week. Eggs and milk are always on hand and that is all it takes for this dish. The recipe is a guide this time. There aren’t exact measures. Literally use this as a guide and I promise you can make your very own version of bread pudding to be proud of!

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Bacon and Arugula Bread Pudding

Stale bread, cubed

Cheese, grated and as much as you want

Leafy green, kale, arugula, spinach, anything like this will work

Bacon or Sausage, cooked and crumbled

Eggs

Milk, 1 cup for every 2 eggs

Salt and Pepper

Preheat oven to 350

In one bowl combine eggs and milk, whisk together. In a separate bowl, combine cheese, greens, bread, salt and pepper and sausage if that is what you are using. Pour the egg and milk mix onto the bread mix. What you are trying to do is just soak the bread with eggy mix. You don’t want to bread too dry or it just won’t be pudding-y, you know? So, here is where I have to play with the balance most often. I usually start by making the mix a little dry and having to add more milk and eggs. Don’t worry, though, you really can’t get this wrong. As long as the bread is soaked, you have good ingredients, and you cook this through, you should be very pleased with your own recipe. Depending on the size of the dish, it should take 30-45 minutes for the bread pudding to cook. Mine was in a 9×12 and took 45 minutes.

*If you are using bacon, I find it best to sprinkle it on top to prevent it from getting soggy. I don’t like soggy bacon.

I hope you all enjoy this as much as we do. Please let me know what combinations you come up with!

Challenge Update

Jo and I are officially two months into our consumption challenge and things are going swimmingly. We are getting our routines down more and more, so we don’t have those desparate moments when we are starving with nothing to eat. I am thrilled that soup weather is here. I love to make a big pot of soup on Sunday and have it around at least until the middle of the week. A big pot of green chili pork posole is in our very near future, oooh and chicken and dumpling. We have also had the pleasure of noticing that we do have extra cash on hand. It doesn’t cost nearly as much to eat at home. Even if the food eaten at home bears a premium price…

The change of seasons means that we are looking at clothes not seen since last March, so that is a much needed breath of fresh air. Personally,  I am excited to bust out the sweaters and boots!

Something we have both noticed is we are having more awareness of purchases in general. I am the kind of girl that can buy more soap, lotion, pens and notebooks than I could possibly use in 5 years. For Jo it is chapstick. The girl has more than you can possibly imagine and to be honest, I am a little jealous of the collection. Because we have taken notice of this, the above items have been added to the list of non-consumption. We will actually use what we have on hand, which will certainly get us through the next ten months and then some.

As always, thank you for reading!

Not That Martha

All photography is by Sarah Wilson. I am hungry every time I go through her pics. Somehow my iPhone pics just don’t compare…

Pesto for Days!

2 Sep

Hi everyone!

So, this is day 2 of our “new year,” the year of eating Texas food at home (this means no restaurants, y’all!) and free of clothes shopping! The first 24 hours were a breeze, fun even. I must admit that I drove down the road assessing restaurants that we passed, I’ll miss that one, not that one, etc. There were many more, in that span of Lamar, that I wouldn’t be missing. I am certain the taco stand cravings will hit anytime now and I’ll keep you posted on my queso withdrawals as they come. It is a tough reality for me that American cheese is neither local or sustainable, but if you have any leads on some, please let me know!

In the spirit of our new challenge, I spent yesterday between Boggy Creek Farm, SFC Austin Farmers Market, Wheatsville and our kitchen. I love days like that. I stocked up on the necessities, olive oil, onions, garlic and basil, basil, basil. This is the time of year when it is gorgeous and abundant. In the spirit of giving us some easy to make meals on the fly, I made batches of pesto to keep in the freezer. It is one of those things that freezes wonderfully and thaws in the time it takes to boil water for the pasta. I couldn’t resist using some fresh pesto in our dinner last night, so we had pasta from Pasta and Co with pesto and roasted veggies. It was quick and delicious, so much so in fact that we had the very same meal for lunch. The pesto is so quick and satisfying to make that if you can get your hands on some basil, I highly recommend making an extra large batch and freezing the rest in plastic baggies for later use.

Basil Pesto

1 big bunch of basil,

1/4 c, pine nuts

3 T, Texas Olive Ranch olive oil

salt to taste

Put all ingredients in a food processor and blend. Start with less olive oil and add as needed. You can always add more, but it is hard to take it out. Seriously, it is that easy and so so good.  Toss with freshly cooked pasta and top with parmesan cheese. Enjoy!

Roasted Veggies

1 zucchini

1 squash

1 eggplant

1 cup okra

1-2 cups sunripe tomatoes

Preheat oven to 400. Chop veggies. Toss veggies with a couple of tablespoons of olive oil, salt, pepper and garlic. Put in oven to roast for about 20 minutes. Stir occasionally. Add this to the top of the pasta for a little more substance.

As always, thank you for reading!

Not That Martha