Recipe of the Week: Lemony Collar Greens Pasta (via Cookie and Kate)

The weather is warming up and sun is shining. Sooner than we know it, farmers markets will be filled with colorful, juicy, delicious produce. But for now, we must be patient and sustain our farm fresh cravings with greens. Collard greens are low in calorie and high in fiber, vitamin A, vitamin C and vitamin K. Here is a wonderful recipe from the Cookie and Kate blog that deliciously features collard greens. 

Lemony collard greens pasta


INGREDIENTS

  • 8 ounces fresh collard greens (about 10 big leaves)
  • ⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
  • 3 tablespoons pine nuts
  • olive oil (the good stuff)
  • 2 small cloves garlic, pressed
  • big pinch red pepper flakes
  • sea salt and black pepper
  • 1 ounce Parmesan cheese
  • ½ or more of a lemon, cut into wedges
INSTRUCTIONS
  1. Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
  2. Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1/8″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.
  3. Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
  4. Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
  5. Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.
NOTES
  • Serves two.
  • Watch this video tutorial for a quick overview of the cooking method.
  • Although I haven’t tried it, I think walnuts would make a fine substitute for the pine nuts.
  • Vegans, you can totally skip the cheese. It’s still great without it.
  • Use a cheese plane to create Parmesan shavings. I’m over grated Parmesan; shavings are the way to go!
  • Peach Crest collard greens, Bionaturae spaghettini, Canaan olive oil and pine nuts kindly provided by Native Roots Market.

3/28/15 IWFM Vendors

This weekend at the Indy Winter Farmers Market we have a special Kids Activity planned! From 10am-noon, children of all ages are invited to craft with eggs. With a suggested donation of just $1-3/child, our Market Minis can plant seedlings in eggshells to take home and dye and decorate eggs. This is sure to make IWFM enjoyable for all! Drop your kiddos off at the front activity table while you shop. It’s a win-win for everyone. See you Saturday!

Recipe of the Week: Market Vegetable Fried Rice (via A Couple Cooks)

At the Indy Winter Farmers Market, we are lucky to be able to call the dynamic duo behind local food blog A Couple Cooks our friends. Sonja and Alex create beautiful and delicious recipes featuring fresh, whole foods. They frequently pick up their ingredients at the Indy Winter Farmers Market. Here is a recipe they have created for Market Vegetable Fried Rice. Make sure you check out their blog for more recipes, beautiful pictures and fun!


Market Vegetable Fried Rice
 
by: 
Serves: 3 to 4
What You Need
  • ½ yellow onion
  • 1 large garlic clove
  • 3 carrots
  • 2 turnips
  • ¼ small cabbage
  • 4 small bok choy heads
  • 3 tablespoons sesame oil
  • 2 eggs
  • ½ cup frozen peas
  • 4 cups cooked brown rice, at least one day old
  • 2 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • Black pepper
What To Do
  1. Dice the onion, and mince the garlic. Peel the carrots and turnips, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice (chiffonade) the leaves.
  2. In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots, onion, and turnips 2 minutes. Add the bok choy and cabbage and saute for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.

Baby gorilla

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3/21/15 IWFM Vendors

Come join us and 40 vendors on Saturday at the Indy Winter Farmers Market. Do some grocery shopping for local, sustainable products all while celebrating the emergence of SPRING with friendly Market faces! Stick around and center yourself at this weekend’s IWFM + Yoga Series, which starts at 10:30am at the Indy Bike Hub YMCA. This by-donation class will be taught by Lesli Butler and is appropriate for all levels of yogis. Through our sponsorship with Invoke Studio, 100% of donations made from our yoga series go directly to the IWFM Eat Well Initiative. The EWI, along with the state’s Fresh Bucks Program, enable SNAP (aka food stamp) benefit users to double their purchasing power, dollar-for-dollar, on Market products. We are proud to be a farmers market that creates fair food access to all of our Indianapolis community. For more information on the EWI, visit our website.

Here is the complete list of vendors that will be at IWFM 3/21:

Recipe of the Week: Spring Salads (via A Couple Cooks)

Temperatures are warming, the sun is keeping the evening lighter for longer, and bulbs are peaking their tops out of the soil. It’s spring! Here are few spring-inspired side dish recipes from local food bloggers, A Couple Cooks: Radish and Pea Salad with Lemon Oregano Vinaigrette and Grilled Carrots with Lime and Cilantro. If either of these recipes intrigue you, head on over to the Indy Winter Farmers Market on Saturday to pick up the necessary lettuce, radishes, fresh oregano, olive oil, carrots and cilantro. See you Saturday!


Radish and Pea Salad with Lemon Oregano Vinaigrette
 
by: 
Serves: 4
What You Need
  • 1 head lettuce
  • 1 bunch radishes
  • 2 cups fresh or frozen peas
  • 1 lemon (zest and juice)
  • 1 handful fresh oregano
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ cup crumbled feta cheese
What To Do
  1. Wash and dry the lettuce; chop it into bite-sized pieces. Thinly slice the radishes. Zest the lemon.
  2. If the peas are frozen, thaw them in some warm water. If the peas are fresh, boil some water, add the peas and cook for about 3 to 4 minutes, until tender and bright green, then remove them and rinse with cold water.
  3. Chop the fresh oregano. In a canning jar, add the oregano, 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
  4. To serve, place the lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta cheese, and lemon zest. Drizzle with vinaigrette and top with fresh ground pepper.

Grilled Carrots with Lime and Cilantro
 
by: 
Serves: 4
What You Need
  • 1 pound small carrots (or large carrots cut in half lengthwise)
  • 1 lime
  • 3 tablespoons fresh cilantro (chopped)
  • A few pinches of cumin
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
What To Do
  1. Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
  2. Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
  3. Roughly chop the cilantro.
  4. When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.