Skip to main content


Providing access to local

and sustainably grown food

Home
Donate Now!
Sponsorship Opportunities
Beaches Green Market
Current Vendors
Seasonal Information
Seasonal Recipes
Praise From Customers
Vendor Information
Produce Labeling System
SNAP/EBT
Thank You, Sponsors!
Community Garden
Children's Garden
Education Programs
Neighborhood Gardens
About Us
Contact Us
Helpful Links
Seasonal Recipes: Fall/Winter

Stuffed Skirt Steak Pinwheels

You will need:

1 pkg skirt steak, about 1 1/2 lbs, unrolled, cut in half & pounded out

1 tbsp olive oil

1 small onion, chopped

8 oz baby bella mushrooms, sliced

1 lb fresh spinach, washed & big stems cut off

1 pkg Natural Springs Dairy cheese curds

2 cloves garlic, minced

salt & pepper to taste

twine for tying, soaked for a few minutes in water


Once the steak is pounded, saute the onion, mushrooms, garlic and spinach in olive oil until mostly done.  (I did this simply because I wasn't sure how much moisture the spinach would release, and didn't want runny pinwheels.)  Next sprinkle the cheese curds along the steak, then top with the spinach mixture (using a slotted spoon).  Carefully roll the steak back up, tying it up like a package.  Lay out a bit of foil over the grill, so you don't lose any of the cheesy spinach-y goodness to the coals.  Grill on medium heat, turning frequently to cook each side.  Use a meat thermometer to determine doneness.  Once you get them off the grill, give them a few minutes before you slice, so the steak will retain its juices.  Voila!  Pretty easy, with visually impressive and tasty results!



Roasted Cauliflower Soup


You'll need:
1-2 heads of cauliflower, depending on size
1 rounded cup of chopped spring onion or leek
1 quart chicken stock (or veggie)
2 tbsp Mediterranean spiced sea salt
a pinch of nutmeg
4 tbsp light olive oil
1 1/4 cup milk (you could replace with almond or soy)
1/4 cup flour (I use white rice)
plenty of fresh thyme, roughly chopped



Directions:
First, chop the cauliflower and toss with Mediterranean sea salt, nutmeg  & 2 tbsp of olive oil.  Place in a shallow layer in a glass baking pan & bake in a 400 degree oven for 20-30 minutes, until tender & golden, stirring every 10 minutes.

Meanwhile, saute your onion in 2 tbsp of olive oil until soft and translucent.  Add the flour, stirring to coat and add the milk & stock a bit at a time, stirring constantly.  This will give you a nice thick base.  Add the roasted cauliflower, and puree to desired consistency.  I like mine to be a bit chunky.  Add the thyme and voila!  Warm, hearty, and a perfect example of cauliflower at its best!



Vegan Carrot Ginger Soup
by Devon Ritch

A couple of notes before I begin:

I keep my ginger root (and turmeric for that matter) in the freezer, which makes it easier to handle.  Then I'm able to use a cheese grater to "chop" it.  Easy!

Also, I do not peel carrots, but scrub them well with a brush.  Lastly, when blending any hot soup, it's best to let the soup cool for at least 10 minutes, and only fill the blender halfway.  Usually it will take a couple batches.  All this is done to avoid an explosion, and carrot soup on the ceiling!!




You'll need:

2 lbs carrots, chopped into 1" pieces

1/3 cup grated ginger

1 medium onion, chopped

1 1/2 cups orange juice

1 tbsp agave nectar 

6 cups vegetable stock 

3 tbsp light olive oil

1 tsp turmeric

1 tbsp salt

A dash of nutmeg

 





Directions:
In a large soup pot, saute onion in olive oil until translucent.  Add all but 1 cup stock and all the carrots.  Bring to a boil and cook until carrots are fork tender.  Stir in seasonings and remove from heat.  When sufficiently cooled, blend in batches and return to stove.  Add in the last cup of stock to reach desired consistency.  Lastly, stir in agave nectar and orange juice!  Keep in mind that not only are you about to enjoy a tasty soup, but your body will thank you - ginger is incredibly healthful!





--------------------------------------------------------------------------------------------------------------------------
Grits'n'Greens with Farm Fresh Eggs

Ahhhh, comfort food!  When you grow up in the South, it doesn't get more comforting than some creamy grits and a mess'o'greens!  I hadn't tried them together in a casserole before, and boy was it a treat!



You'll need:

half an onion, chopped
4 cloves of garlic, minced
one large bunch of greens, (like kale, kohlrabi, broccoli, cauliflower, collards, etc) washed & sliced into ribbons
1 1/2 cup of grits
3 cups of water, plus a pinch of baking soda
5 eggs
2-3 tbsp of butter
2 tbsp light olive oil
salt & pepper to taste


Directions:
First, get your grits going - boil the water, then add the grits in a stream, while stirring.  Add a pinch of salt & the baking soda (which as I have just learned, breaks down the hard corn shell of the grits so you don't have to stir and stir and stir, and the grits get nice and creamy), reduce heat to simmer and cover.  It'll need to boil for around 15 minutes. Add the butter once they are done, and pre-heat your oven to 350 degrees. Meanwhile, heat up the olive oil & onion in a large saute pan, then add the garlic, salt, pepper & the greens.  They'll cook down significantly, so stir as you go and in about 5 minutes, once the greens are almost done, remove from heat & set aside.  Once your oven is hot and your grits are done, you are ready to layer your casserole dish!  Use a slotted spoon to put the greens in the pan - too much liquid and you'll have a soupy casserole!  Then add the grits, and bake uncovered for about 15 minutes. Next is the fun part - adding the eggs!  Remove the dish from the ove, and with a ladle, make an indentation in the grits.  Crack an egg into it, and repeat.  Cover the dish with foil and bake for another 15 minutes, or until the eggs are as set as you'd like them!  Voila!  A lovely addition to a brunch potluck, or a quick & easy breakfast for dinner!

 It's a Lemon-Stravaganza!  Ways to preserve Lemons (or Oranges...or Tangerines...or Grapefruit!)
It's my favorite time of year, when we Floridians are lucky enough to be blessed with an abundance of citrus!  Our neighbor has a giant lemon tree, and the night before last week's arctic blast, Matthew & I harvested two enormous bags full of these golden gems.  Just about all of the recipes below will work with any kind of citrus, and you'll have plenty of bright flavor all year!  We made Meyer Limoncello, Preserved Moroccan Lemons, Lemon Finishing Salt, Lemon Ice Cubes, and found a few other great ways to use the power of citrus around the house.

For the Meyer Limoncello, you'll need:

 

a 2 Quart Jar, washed with soapy water

about 12-15 lemons, quartered

1 750 ml grain alcohol

4 cups water

3 cups sugar

1 cup of honey

a few sprigs of fresh lavender 


First, fill the 2 quart jar with the lemons and pour the grain alcohol over it.  Place in a cool dark place for about a month.  Every once in a while, when you think of it, give the jar a shake to stir a bit.  Then pour the whole mix into a strainer, saving the liquid.  In a large pot on the stove, add the lemons to the sugar, water & honey.  Bring to a simmer while mashing with a potato masher.  Simmer for 10 minutes or so, then strain the mixture into the leftover liquid and pour back into your jar.  Add the lavender to the jar and freeze.  Serve as an aperitif on hot Summer days, or mix into cocktails. (from Voodoo & Sauce)



For the Preserved Lemons, you'll need:
a sterilized quart jar (just boil it for a couple minutes)
4-5 lemons, quartered
about 1-2 cups coarse sea salt
extra lemon juice if needed

Wash & dry the lemons, removing any green points attached to the ends.  Cut into quarters lengthwise.  Layer 2-3 lemon slices, then cover with salt.  press the lemons as you layer, releasing the juice.  Repeat until your jar if full, then cover the lemons with extra juice & salt if necessary.  Leave in a dark, cool dry place for two weeks, shaking the jar once in a while to mix.  Refrigerate after the two weeks, and these guys will keep up to a year.  To use, take out a quarter of a lemon at a time. Discard the pulp (or put it back in the jar to use later), rinse the skin thoroughly, and mince the skin. Add to fish and chicken dishes, bean soups, salads and salsas - any dish when you need a bit of bright saltiness. (adapted from Shockingly Delicious)


For the Lemon Finishing Salt you'll need:
1/2 cup coarse sea salt
the zest of two washed Meyer lemons

Heat the oven to 150 degrees.  On a dry cookie sheet, measure the salt.  Zest the lemons directly onto the salt, rubbing together with your fingers.  Bake for about 15 minutes, until the salt feels dry & the zest looks dehydrated.  Cool completely and transfer to a jar.  Add the salt to fish, soups, vegetables, popcorn, grilled items and salad dressings for a bit of fragrant lemony goodness. (adapted from Food in Jars)


For the Lemon Ice Cubes:

Enjoy a shot of lemon juice in your iced tea, or any beverage throughout the year, simply freeze lemon juice in ice cube trays!  This might be the easiest way to save your Winter citrus bounty!