Tomatillos!

What are these paper covered green things?

Tomatillos!

Take off the paper covering and they look a lot like a green tomato

They're tart in flavor, almost citrus-like.

This recipe rocks!

Chicken in Creamy Tomatillo Sauce

Honesty - 

the sauce is soooo good you'll be tempted to put it in a bowl and call it soup!

Not a bad idea!

Mmmmmm! 

The recipe calls for cheese - it doesn't need it - 

you're going to want to savor the taste of the sauce without the cheese!

I prepped the sauce according to the recipe,
but I grilled the chicken instead of sautéing.
Served it with grilled yellow squash.

Served it up with an heirloom tomato salad

Burkholders brought these gems to market

Gorgeous!

Don't get fussy with them - 

All they need is a little oil, salt and pepper, 

and a sprinkling of diced green pepper.

Pesto Palooza

Pesto and summer - perfect together!

A luscious slurry of basil, garlic, parmesan, pine nuts, olive oil, 

and, for me lemon.

There are countless versions of pesto - here's a great standard recipe. I like to make a big batch to store in the fridge - a layer of oil on the top will preserve it for a few weeks.

And once you make your pesto there are countless ways to use it. 

1. Pesto on pasta - a perfect marriage - 

ask Joe at Vera Pasta for his pasta pairing suggestions. 

Out of the EGFM kitchen - step aside tuna noodle casserole - this use of pesto and pasta is simple and delicious. Pappardella tossed with ribbons from one zucchini and one yellow squash, one jar of tuna, and pesto to taste   

2. Pesto on veggies!

Take succotash to a new level - 

use these gorgeous Christmas limas from Burkholders

Cook the beans until tender, add corn fresh from the cob to cook for a minute,

add some diced red pepper

and stir in a spoon or two of pesto - 

delicious!

It works just as well with green beans!

3. As a base for salad dressing - 

Add some acid - more lemon juice or vinegar.

4. Dress up hummus - 

drizzle a swirl of pesto over your favorite hummus!

5. Dipping sauce - 

take cute little party picks and spear colorful 

heirloom tomatoes, your favorite cheese - 

serve with a dipping bowl of pesto!

6. Grilled chicken or shrimp

perked up with a dose of pesto

7. Flavored mayonnaise - 

add a spoon of pesto to your favorite mayo straight out of the jar - 

yum!

What do you do with pesto?

 

Tomato Cobbler!

This is a great summer recipe using the jewel of summer:

TOMATOES!!!

Martha Stewart's Tomato Cobbler with Gruyere!

Here's what you'll need:

2 3/4 cups plus 2 tablespoons all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons granulated sugar

1 1/4 cups grated Gruyere cheese

1 cup (2 sticks) plus 1 tablespoon unsalted butter, cold, cut into pieces

1 large onion, diced

3 cloves garlic, minced

2 pounds assorted cherry tomatoes

1/2 cup chopped basil

Freshly ground black pepper

1 large egg

Putting it together:

1. In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, pour ice water (about 1/4 cup) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.

4. Melt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.

5. Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.

6. Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. 

7. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. 

7. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.

Tune in tomorrow for Pesto!

Feeling Crabby?

Today's recipe:

Pasta with Crab, Chili and Lime

Featuring Vera Pasta Chili Lime Penne

 Ingredients:

1 package Vera chili lime penne pasta

5 garlic cloves, peeled

1 jalapeno

4 spring onions

Approx 1/3 cup dry white wine

1 lime

1 pound lump crab meat

Handful of cilantro

Salt

Black pepper

Olive oil

Extra virgin olive oil

1. Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente.

.

2. Heat another large pan with the olive oil. Chop the spring onions, thinly slice the jalapeno (deseed if you prefer) and crush the garlic. 

 Sauté for 1-2 minutes and season with salt and pepper.

3. Add the wine to the pan and cook for a minute to reduce. 

Add the crab meat, stir together and allow to heat through. 

Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper. 

Add the pasta to the crab mixture, stir gently to mix. 

Chop the parsley and toss the ingredients to combine.

 5. Divide between warm plates and serve immediately with a generous squeeze of lime juice, and a drizzle of extra virgin olive oil.

 Mmmmmmmmm!

Product Spotlight: Birchrun Hills Chorizo

Another new blog feature:

Product Spotlight

We're going to try to do a few of these spotlights every week.

- Today - 

Veal Chorizo

from Birchrun Hills Farm

This chorizo is delicious and would be great in a variety of dishes.

The EGFM put it to the test in a Beans and Chorizo over Rice recipe.

It was great - spicy, cheese-y and full of flavor.

Think it would be perfect hot off the grill, 

served up on a hard roll,

topped with sauteed farm fresh peppers and onions. 

Scrambled eggs and chorizo - yum - a perfect marriage!

Give it a try and let us know what you think!

Magic Beans!

Cool Beans!

Did you see these gorgeous string beans at Burkholder's Organics?

Royal Violet in color, bright green inside!

 A quick steam

and,

PRESTO!

Green Beans!

Use them raw to keep their purple color!

Recipe: Stone Fruit Slaw

This recipe is so simple and so delicious

I know I say that often

And, I really mean it.

Stone Fruit Slaw

I made this for my family

served it with grilled chicken pallards

Everyone loved it!

Give it a try!

Pick up all of the stone fruit you need at Frecon Farm!

 "Stone Fruit"

Peaches, plums, apricots, nectarines, and cherries!

EGFM Photo Album July 12, 2012

Awwww - Josh and Jordan from Frecon!

Peg sharing ingredients for the lemonade - mint, basil and cucumber!

 Summer corn at Blueberry Hill

 Eat Fruit, Be Happy - that's a simple rule everyone should follow!

Thanks for reminding us Frecon Farm!

 Saturn Peaches

Nature's candy!

If you haven't tried them you don't know what you're missing.

 Pureblend's new display - looks great!

 Shellbark Hollow - more than just cheese!

 Blueberry Hill - 

And Blackberry, and Raspberry.

 Tart options from Market Day Canele

They'll be back next week!

 Yummy biscotti from Laura's

She'll be back next week!

 John and Kira - - - Chocolate!!!

See ya Thursday!

 The first cantaloupes of the season - yes!

Blueberry Hill 

 Looking good at the EGFM! 

Royalty and all!

 Livengood Beets!

 My House Cookies new Old Fashioned Zucchini Bread!

 Burkholder's Organic Okra

Don't turn up your nose - - - great recipes for okra are coming!

 Gorgeous pasta from Vera's

 Squash from Burkholder's Organics

 Have you tried Birchrun Hills Farm Veal

Its fantastic!

Morning Sunshine!

Blueberries =

 Weekend Wholegrain Blueberry Pancakes
from our favorite food blog - Smitten Kitchen.

 Ridge Valley Maple Syrup - - - a pancake's best friend!

 Morning! 

- Coffee please - 

Philly Fair Trade 

or

 Golden Valley Coffee Roasters 

Shopping list - BLUEBERRIES!