<![CDATA[FRESHFARM - Fresh Picked Recipes]]>Wed, 16 Aug 2017 08:44:08 -0700Weebly<![CDATA[Stir-Fried Thai Eggplant]]>Thu, 27 Jul 2017 19:59:06 GMThttp://freshfarm.org/fresh-picked-recipes/stir-fried-thai-eggplantBy Jonathan Bardzik, jonathanbardzik.com

serves 6-8

3 tbsp. peanut or vegetable oil
4 cups Japanese eggplant cut in 1.5” cubes
2 cups thinly sliced Shitake mushrooms
1 medium red pepper, thinly sliced
1 clove garlic, minced
2 tbsp. soy sauce
2 tbsp. palm sugar or brown sugar
1 tbsp. fish sauce
1 tbsp. hot chile oil
1 tbsp. rice wine vinegar
1 tbsp. cornstarch
1/2 cup basil, not packed
white pepper

Heat 2 tbsp. peanut oil in a large skillet over medium-high heat. Add eggplant and cook 5 minutes until softened and golden. Remove from pan.

Reduce heat slightly, add remaining tbsp. peanut oil in same skillet and add red pepper and Shitakes. Cook 3-5 minutes until softened.

Meanwhile, whisk together remaining ingredients except garlic in a separate bowl with ¼ cup warm water.

Add garlic and return eggplant to pan. Cook 1 minute.

Whisk sauce and add to pan. Stir with ingredients until it is reduced and coats the vegetables.

Add basil, stir through. Season to taste with white pepper and serve.

<![CDATA[Greek Yogurt & Cucumber Soup with Lemon & Dill]]>Fri, 21 Jul 2017 15:06:13 GMThttp://freshfarm.org/fresh-picked-recipes/greek-yogurt-cucumber-soup-with-lemon-dillBy Chef George Fassiadis, Hyatt Centric Arlington

serves 4


4 seedless cucumbers
2 cups Greek yogurt
1 bunch fresh dill
2 cloves fresh garlic
1 tbsp fresh lemon juice
1 tbsp olive oil


Small dice one of the cucumbers for garnish and reserve.

Combine remaining cucumbers, yogurt, dill, garlic, lemon juice, and olive oil in a blender and purée until smooth.

Chill in the refrigerator until ready to serve. Garnish with diced cucumbers, dill sprig, and olive oil drizzle.

​Note: you can add an avocado when puréeing soup for flavor and extra richness, or add optional garnishes like raisins, nuts, or seafood.
<![CDATA[Roasted Eggplant & Green Schug]]>Fri, 14 Jul 2017 15:25:04 GMThttp://freshfarm.org/fresh-picked-recipes/roasted-eggplant-green-schugBy ​Ronen Tenne, Little Sesame


Roasted eggplant:
1 eggplant
2 tbsp olive oil
1 tbsp salt
1 tbsp oregano
1 tbsp Aleppo pepper (or any other crushed chili)

Green schug:
1 bunch parsley, stems included
1 bunch cilantro, stems included
10 jalapeños, seeded
½ cup fresh garlic
1½ cup olive oil
1 tbsp salt
½ tsp cumin
1 tsp dry ginger
1 tsp ground cardamom
1½ tsp ground coriander seeds


Roasted eggplant:
Partly peel eggplant (going lengthwise, leaving alternating stripes of skin). Slice into medallions about 2 inches thick. Brush with olive oil, sprinkle with salt, Aleppo pepper, and oregano, and roast in a 400F oven for 20-30 minutes or until golden brown.

Green schug:
Mix all ingredients together in food processor.

Serve eggplant and schug with hummus, pickled veggies, and pita chips.
<![CDATA[Tart Cherry Pie]]>Thu, 29 Jun 2017 20:23:59 GMThttp://freshfarm.org/fresh-picked-recipes/tart-cherry-pieBy Juliet Glass, Maryland Farmers Market Association

If you want to make a lattice, check out these step-by-step directions.

makes one 9-inch pie

1 recipe flaky pie crust, for double crusted pie
1 lb pitted tart cherries (about 4-5 cups after pitting)
1 ½ cups plus one tbsp sugar
¼ tsp salt
1 tbsp lemon juice
¼ cup quick-cooking tapioca (ground in a spice grinder and measured afterward) or 3 tbsp corn starch
1 cold tbsp butter, cubed
1 lightly beaten egg

Combine pitted cherries, 1 ½ cups sugar, salt, and lemon juice, and let sit at room temperature for 1 hour. Drain the liquid into a small pan, set cherries aside, and bring the liquid to a simmer over medium heat.  Lower heat and simmer until reduced by half. Return liquid to cherries and let cool. Add tapioca pearls or corn starch and mix to combine.

Line 9” pie dish with one of the crusts, leaving ½ inch overhang and put in the fridge.  Roll out second crust, and cut into strips if making a lattice top and put in the fridge.

Remove lined pie dish from the fridge, add the filling, top with cubed butter, and weave the lattice on top. If you find that the strips are difficult to handle and melting, return the pie and remaining strips to the fridge for 5 to 10 minutes.

Once lattice is woven, trim the excess off the strips, turn the ½ overhang over the strip ends, and crimp.

Brush top (but not the edge) with beaten egg and sprinkle with remaining tablespoon of sugar. Return to fridge for 30 minutes if using glass pie dish (if using metal tin, put in freezer).

While the pie is resting, preheat oven to 400F and put a cookie sheet lined with foil on lowest rack.

Place the pie in the oven, lower heat to 375F, and cook for 45 minutes to an hour, until the filling is bubbling and the crust is golden. If using a metal pie pan, place directly on the cookie sheet. If using a glass pie dish, place on rack directly above the cookie sheet, which will catch any juices.  Rotate pie halfway through baking.

The pie should cool for at least 2 or 3 hours to set.
<![CDATA[Summer Cherry Smoothie]]>Thu, 22 Jun 2017 21:10:51 GMThttp://freshfarm.org/fresh-picked-recipes/summer-cherry-smoothieBy Joanna Andreae, Wandering Wellness

1 ½ cups milk of choice (I used homemade sprouted Brazil nut, but almond, hemp, etc. is great!)
½ cup pitted cherries
½ banana
pinch of cinnamon, cardamom, and sea salt
1 ½ tbsp pumpkin seeds or nut butter of choice
1 ½ tbsp cacao powder
touch of maple syrup (optional)


​Blend all ingredients until smooth. Add ice if you like it a bit colder, and enjoy!
<![CDATA[Basil Bee's Knees Cocktail]]>Thu, 15 Jun 2017 21:04:40 GMThttp://freshfarm.org/fresh-picked-recipes/basil-bees-kneesBy Lindsay Wallace, FRESHFARM Staff

Give this classic cocktail a summer twist with basil infused honey syrup. 


2 oz. Green Hat Spring/Summer Gin
1 to 1.5 oz. basil honey syrup (see instructions)
1 oz. fresh lemon juice
fresh basil for garnish


Combine all ingredients with several ice cubes in a cocktail shaker or mason jar and shake thoroughly. Adjust with more lemon juice or honey syrup to taste, if desired. Strain into a chilled coupe glass and garnish with a basil leaf.

To make basil honey syrup, combine 3/4 cup local honey and 3/4 cup water in a small pot and simmer until dissolved. Remove from heat, add 1/2 cup chopped fresh basil, cover and set aside for 30 minutes. Strain and refrigerate.
<![CDATA[Spring Salad with Charred Onion Vinaigrette]]>Fri, 19 May 2017 15:04:05 GMThttp://freshfarm.org/fresh-picked-recipes/spring-salad-with-charred-onion-vinaigretteBy Ciji Wagner

Full of asparagus, peas, herbs, and fresh greens, this salad takes advantage of the best of what's at market in the spring. The charred spring onions bring a great summery, smoky flavor to the dressing.

Ciji Wagner is a chef, independent culinary consultant, and Chief Tasting Officer/R&D Maven for Thunder Beast, a DC-based craft soda company. For the last several years, Ciji has used healthy delicious foods to connect the dots between farmers and those with limited food resources. She seeks to better Washington, DC through reducing food waste while increasing food access.

serves 4

1 head or half a produce bag of salad greens (kale, arugula, romaine, butter lettuce, etc.), cut or ripped into bite-sized pieces
1/2 cup peas
10-12 large mint leaves, torn into roughly ½ inch strips
1 cucumber, cut into thin half moons
6 stalks asparagus, woody parts removed, cut into thin strips on the bias
2 spring onions
1 lemon, juiced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup olive oil

Turn your broiler or grill on high and preheat. Put spring onions under the broiler or on grill. Cook until just beginning to char, turning frequently. Remove from heat, let cool.
Once cool, chop the spring onions very fine. In a medium bowl, use a whisk to combine lemon juice, mustard, salt, and pepper. Slowly drizzle in olive oil, whisking constantly. Add chopped onions, mix to combine.
In a large bowl, combine salad greens, peas, mint, cucumber, and asparagus. Toss vegetables with dressing, using tongs to gently turn and coat. Serve immediately.
<![CDATA[Rhubarb Cocktails, Two Ways]]>Fri, 12 May 2017 14:35:58 GMThttp://freshfarm.org/fresh-picked-recipes/rhubarb-cocktails-two-waysBy Lindsay Wallace, FRESHFARM Staff

Rhubarb is an ideal cocktail ingredient. Its tartness adds complexity to drinks, and its pretty pink hue ups the fanciness factor of whatever you're mixing.


3/4 pound rhubarb (about 6 stalks, or 2 cups chopped)
2 cups sugar
2 cups water

Chop rhubarb into 1/2 inch segments. Bring chopped rhubarb, sugar, and water to a simmer in a medium pot. When sugar is fully dissolved, lower heat to a bare simmer and cook for about 30 minutes, until syrup is pink and tangy. Strain with a fine mesh sieve or cheesecloth and cool completely. Syrup will keep in an airtight jar in the fridge for around two weeks. Try one of the cocktails below, or use it to make pink lemonade.


1 shot Green Hat Spring/Summer Gin
1 shot rhubarb syrup
1/2 shot Domaine de Canton, or other ginger liqueur
1-2 Tbsp fresh lime juice
Grapefruit bitters
Rhubarb strip for garnish, optional

Combine gin, rhubarb syrup, ginger liqueur, 1 tablespoon lime juice, and a dash of grapefruit bitters to a shaker or mason jar with ice. Shake thoroughly. Add more lime juice to your taste, if desired. Strain into a chilled coupe glass. Optional: garnish with a thin strip of rhubarb, using a vegetable peeler.


1 shot Green Hat Spring/Summer Gin
1/2 shot Cocchi Americano Rosa
1/2 shot rhubarb syrup
Juice of 1/2 lemon (about 2 Tbsp)
1/2 tsp rosewater
2 oz rosé wine
Rhubarb strip for garnish, optional

Combine all ingredients in a shaker or mason jar with ice. Shake thoroughly. Strain into a chilled coupe glass. Optional: garnish with a thin strip of rhubarb, using a vegetable peeler.
<![CDATA[Asparagus & Ramp Risotto]]>Fri, 05 May 2017 14:50:56 GMThttp://freshfarm.org/fresh-picked-recipes/asparagus-ramp-risottoBy Dean Gold, Dino's Grotto

This creamy, comforting risotto incorporates two favorites of spring - asparagus and ramps - but can be adapted to use whatever vegetables are in season.


Basic Risotto:
2 ½ cups carnaroli rice
5 cups veggie stock or water
1/2 cup onion
3 tablespoons butter
3 tablespoons oil
1/2 cup white wine

asparagus, blanched
ramps, grilled
salt, pepper, Aleppo pepper, finely chopped herbs, spice rub or preserved lemon paste
1/2 to 1 cup Parmigiano Reggiano


For Risotto:
Cook the onion in the oil and butter gently to soften and sweeten the onion without browning; when the onion is translucent and sweet, add the rice, stirring to coat the grains with the fats. Toast the rice until the grains separate, 5 to 7 minutes.

Add the wine and bring to a hard boil to boil off the alcohol, then reduce the heat and cook until all the liquid is absorbed. Add 1 cup of the stock and stir and lower heat so it gently simmers, and stir from time to time until the liquid is absorbed. Continue adding stock slowly; with each addition, the rice will exude a cream or crema which will not be reabsorbed. As the rice approaches al dente, add the liquid in smaller amounts. When the rice just loses its crunch and is still short of al dente, lay it out in a single layer on a sheet pan and let cool.

To Finish:
Heat some butter and olive oil in a pan and toss in the shallots and stir until translucent and they begin to lose bite. Add garlic and season the pan with Aleppo, salt, pepper, and other seasonings. Cook until garlic is fragrant, add blanched asparagus and grilled ramps, and stir fry for a minute or two. 

Add rice back to pan and add 1 cup of stock. Continue to stir and cook until there is a thick crema and the rice is cooked to your liking. There should be a good amount of crema, but the rice should not be soupy. Add 1/2 to 1 cup grated Parmigiano Reggiano and stir. The rice should be creamy and the liquid/crema thick. Check for seasonings. Turn off heat, and let sit for a minute or two to equilibrate. Serve in bowls with a sprinkle of parsley.

Note: you can use pretty much any vegetable instead of asparagus and ramps, but do keep it simple and use one or two veggies for a risotto.
<![CDATA[Milopita: Traditional Greek Apple Cake]]>Fri, 21 Apr 2017 21:58:25 GMThttp://freshfarm.org/fresh-picked-recipes/milopita-traditional-greek-apple-cakeBy Michael Costa, Head Chef, Zaytinya

The Greek word "milopita" translates literally as apple cake or apple pie. This recipe is based on a traditional cake baked with lots of grated and caramelized apple. Chef Michael chose Red Winesap apples from Black Rock Orchard at the Penn Quarter market, because they have a good acidity and maintain their texture well when cooked. Milopita is the perfect use for late-season apples that might be a little on the softer side! 

makes 4 dozen mini loaves


For the caramelized apples:
5 apples, peeled, cored, and diced ¼ inch
3 oz butter
1 ½ cups sugar
1 cup cream

For the cake:
2 cups apple puree (see note)
2/3 cups apple juice
1 1/3 cups sugar
½ cup blended oil
2 eggs
1 tsp cinnamon
1 tsp cardamom
3 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
½ cup pearl sugar (optional)


For the caramelized apples:
Melt butter in a medium pot over medium high heat. When melted, add half the sugar. Stir occasionally until mixture foams and then forms large slow bubbles.

Toss apples in remaining sugar and add to mixture. Cook, stirring occasionally, until apples are a medium caramel color.

Add cream and gently stir on heat until sauce is homogenous, and remove to a shallow pan to cool.

For the cake:
With a wooden spoon combine puree, juice, sugar, oil, eggs, and spices. In a separate bowl combine flour, powder, soda, and salt. Add dry mixture to wet mixture in three batches.

When the third batch of the dry mixture is halfway incorporated, add the caramelized apples, reserving 1 cup apples for garnish. Finish mixing the batter.

Pipe or spoon cake batter into mini loaf molds, filling halfway. Top each cake with ¼ tsp caramelized apple and 1/8 tsp pearl sugar.

Bake at 350 F with low fan for 14 minutes, rotating halfway through.

To prepare the apple puree, gently cook three peeled, cored, and diced apples in 1 ½ oz butter until tender, then blend in a blender.