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Mountin Mint Leaves FreshGrower: Putney Farm
Price: $2.00 ( small bag fresh )Available (Estimated): 3
Truly Minty and refreshing as a tea alone or flavoring another herb, as chicory. for example.
At home, I cut fresh sprigs of Nountain Mint and chicory or dandelion, ronn them up and mince them fine. I use this for tea, or as a salad garnish.
close Truly Minty and refreshing as a tea alone or flavoring another herb, as chicory. for example. At home, I cut ...
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Permaculture Garden TourGrower: Putney Farm
Price: $10.00 ( 1/2 hour )Available (Estimated): 30
Saturday,July 13 at 3PM Don't know what permaculture is? How do we garden using no tilling, no fertilizer, and no herbicides nor chemicals? Easy. We let nature do the work.
Take a stroll through the Putney Farm Permaculture gardens to hear, see, taste, and feel what it is and how it is done.
Permaculture's definition is to pinpoint, although, basically simply put, permaculture is Working with nature and not against it, growing our own foods with some to spare, and building or re-building a permanent fertile soil structure. This incorporates a variety of methods; Back to Eden, Square foot, Hugelkultur, Ruth Stout, and so many more, but permaculture cannot be defined by any one certain person's method, and can be used around the world, from deserts to mountains, to swamps.
How will it feel to walk out your back door to pick this morning's breakfast, knowing exactly how it was grown? It is more attainable than you might imagine.
The Putneys are happy to share what they have learned about forest gardening, as it is sometimes known, and how they do it the lazy way.
close Saturday,July 13 at 3PM Don't know what permaculture is? How do we garden using no tilling, no fertilizer, and no ...
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Plant ~ Sweet Potato Beauregard starts/slipsGrower: Putney Farm
Price: $4.00 ( 4 Starts )Available (Exact): 10
Boil, steam, bake or fry. But Pre-order early/ plant when soil warms. Supply is limited, and when gone, there will be no more for the season.
Sweet potatoes require a long hot period, so, as soon as the soil warms, plant them.
Easy to grow in any well drained soil.
Starts (or slips) of sweet potato will produce several potatoes in one mound.
Sweet potato plants are very sensitive to cold. They should not be planted outdoors until the soil has warmed up to at least 60 degrees F. and nighttime temperatures are above 60 degrees F. To help heat up the soil, black plastic can be spread over the planting area for a couple weeks before planting.
Newly-planted sweet potato slips should be protected from cool spring nights. For the first three to four weeks after planting, keep the plants covered with garden fabric to reduce stress and speed early growth.
Don't fertilize your sweet potatoes at planting time — they don't require much in the way of nutrients. An excess of nitrogen will encourage leafy growth rather than big tubers. via Gardner's Supply
close Boil, steam, bake or fry. But Pre-order early/ plant when soil warms. Supply is limited, and when gone, there will ...
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Plants ~ Holy Basil ~ TulsiGrower: Putney Farm
Price: $5.00 ( Tulsi plant in 4" pot with soil. )Available (Exact): 3
Don't buy expensive Tulsi seeds; grow your own. Our Tulsi, or Holy Basil, reseeds itself in our zone 7b-8a garden, although it takes so long (into July) for some of the seeds to germinate that I give up on them every year; then they pop up and surprise me.
Ayurveda refers to tulsi or Holy Basil as “the incomparable one,” “mother medicine of nature” and “the queen of herbs”. It is revered as an elixir of life for both its medicinal and spiritual properties. It belongs to the mint family and has two main varieties. The greener variety is called Rama Tulsi and the greenish black variety is called Krishna Tulsi. Holy Basil, Ocimum sanctum, should not be confused with Sweet Basil, Ocimum basilicum, which is commonly used for culinary purposes.
Of course, do your own research as well as consult with your own practitioner before consuming any herb known as medicinal.
close Don't buy expensive Tulsi seeds; grow your own. Our Tulsi, or Holy Basil, reseeds itself in our zone 7b-8a garden, ...
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Recipe - Apple and Walnut SaladGrower: Upstate Locally Grown Market
Price: $0.25 ( 2 recipes )Available (Estimated): 191
Apple Walnut Salad
Ingredients:
2 green apples, cored and sliced very thinly
1-1/2 cups walnuts, chopped
3/4 cup Parmesan cheese shavings
1 to 2 bags of prewashed mix baby greens
Balsamic vinaigrette
This salad gives an elegant touch to any meal, but it couldn't be simpler to toss together! Simply pour greens into a large bowl and top with the apple slices, walnuts and Parmesan shavings. Wait until just before serving to mix in the desired amount of dressing
Apple and Walnut Salad
*Image featured above
Prep Time: 10 min
Total Time: 10 min
Serves: 6
Ingredients
1 pkg. (6 oz.) DOLE® Butter Bliss Salad or other DOLE salad variety ( or local lettuce)
1 DOLE Red Apple, Diced
1 DOLE Green Apple or Pear, thinly sliced
1/4 cup crumbled blue cheese (From Upstate Locally Grown)
1/2 cup chopped walnuts, toasted (Or local pecans)
1/4 cup olive or walnut oil
4 teaspoons balsamic or red wine vinegar
1 tablespoon finely chopped shallot (or spring onions from Spurgeon Farm)
1 teaspoon Dijon mustard
Instructions
Toss salad, apples, blue cheese and walnuts in bowl.
Stir together oil, vinegar, shallot and mustard* until blended in bowl.
Pour dressing over salad; toss to coat.
*Time Saving Tip: If desired, substitute 1/3 cup bottled balsamic vinaigrette for oil vinaigrette dressing in recipe.
close Apple Walnut Salad Ingredients: 2 green apples, cored and sliced very thinly 1-1/2 cups walnuts, chopped 3/4 cup Parmesan cheese ...
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Recipe - Cesar Salad in Parmesan Cheese BasketGrower: Upstate Locally Grown Market
Price: $0.10 ( A Recipe )Available (Estimated): 97
CESAR SALAD IN PARMESAN CHEESE BASKETS
So elegant in the little cheese baskets, yet so easy to make.
Use recipe for Parmesan Cheese Basket with this.
Swiss-Garden’s Caesar Salad
Ingredients
100gm Romaine lettuce
50gm Parmesan Cheese basket
10gm Chopped beef bacon
50gm Crouton
10gm Caesar dressing
Preparation
Croutons
50gm White bread (cubes)
2gm Chopped parsley and basil
30gm Olive oil
1gm Salt
Lightly fry the cubes of white bread with chopped parsley and basil until golden brown
Caesar dressing
1 Egg yolk
4gm Chopped garlic
5gm Chopped anchovies
10gm Dijon mustard
5gm White vinegar
10gm Olive oil
5gm Lemon juice
5gmParmesan cheese powder
Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.
close CESAR SALAD IN PARMESAN CHEESE BASKETS So elegant in the little cheese baskets, yet so easy to make. Use recipe ...
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Recipe - Cheddar Cheese Quick BreadGrower: Upstate Locally Grown Market
Price: $0.10 ( A recipe )Available (Estimated): 197
Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl of soup - and it's just as good on a warm sunny day with a fresh salad. But it can be hard to find time to bake yeast bread, which takes at least three or four hours to rise and bake. That's when a quick bread is called for. This recipe featuring chunks of cheddar cheese and sour cream can be made in less than an hour and a half. It also makes a great toast for breakfast. (Larger image.) Makes one loaf.
Adapted from Cook’s Illustrated, May/June 2004.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Ingredients:
1 cup shredded parmesan cheese
3 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. ground black pepper
4 oz. cheddar cheese (the sharper the better)*
1 1/4 cups whole milk
3 Tbsp. melted butter
1 large egg; lightly beaten
3/4 cup sour cream
Preparation:
1. Heat oven to 350F. Spray a 9" x 5" loaf pan** with nonstick cooking spray. Spread half of parmesan on the bottom of the pan.
2. Cut cheddar into 1/2" cubes.
3. In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper. Add cheddar and toss to coat.
4. In a medium bowl, mix together milk, butter, egg, and sour cream. Combine liquid and dry ingredients folding together with a spatula until just mixed.
5. Pour into the loaf pan and top with remaining parmesan.
6. Bake in center of oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. (Note, because you may hit a pocket of cheese, use the toothpick test in two or three spots.)
7. Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes.
*Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.
close Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl ...
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Recipe - Cheese and Tomato FondueGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 155
Cheese and Tomato Fondue
INGREDIENTS:
2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded
DIRECTIONS:
In a fondue pot or double broiler over medium heat, melt the butter.
Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
Mix in the tomatoes and cook another 3 minutes.
Pour in the wine.
Continue stirring until the wine reaches a near boil.
Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
close Cheese and Tomato Fondue INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded ...
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Recipe - Cheeseball w/ Pineapple, Bell Pepper, and PecansGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 211
Cheese Ball
INGREDIENTS:
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
1 cup chopped pecans
DIRECTIONS:
Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
Form into a ball and roll in chopped pecans. Chill and serve with butter crackers
close Cheese Ball INGREDIENTS: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion ...
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Recipe - Eggplant Tomato GratinGrower: Upstate Locally Grown Market
Price: $0.10 ( One Recipe )Available (Estimated): 297
Make Ahead or Serve now.
http://www.kitchendaily.com/recipe/eggplant-tomato-gratin-
Eggplant Tomato Gratin
Prep Time: 20 mins
Total Time: 55 mins
Provided by: Campbell’s Kitchen
Ingredients
vegetable cooking spray
1 large eggplant (about 1 1/4 pounds)cut into 1/2-inch
thick slices
1 can (10 3/4 ounces) Campbell’s® Condensed Cream
of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes , cut into 1/2-inch thick slices (about 2
cups)
1 medium onion , thinly sliced (about 1/2 cup)
1/4 cup chopped fresh basil leaves
1/4 cup Italian-seasoned dry bread crumbs
1 tbsp. chopped fresh parsley (optional)
1 tbsp. olive oil
Directions
Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20
minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with cooking spray.
Stir the soup, milk and cheese in a small bowl.
Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers.
Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture.
Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes.
TIP: MAKE AHEAD: Can be prepared ahead up to topping with the bread crumb mixture. Cover and refrigerate
overnight. Add thebread crumb mixture and bake at 400°F. for 30 minutes or until hot and golden brown.
close Make Ahead or Serve now. http://www.kitchendaily.com/recipe/eggplant-tomato-gratin- Eggplant Tomato Gratin Prep Time: 20 mins Total Time: 55 mins Provided by: Campbell’s ...
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Recipe - Farmer's Cheese SoupGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 299
Farmers Cheese Soup
Yield: 7 Cups
Ingredients
3 tb Butter
1 c Finely chopped onion
1 c Chopped celery
3/4 c Sliced carrot rounds
1/2 lb Broccoli; separated into
3 c Milk
1 c (4 oz.) Happy Cow cheddar
6 sl French bread; toasted, (up
Happy Cow Swiss cheese cut into thin
4 sl Bacon; cooked and crumbled
Preparation
Melt butter in 3-qt. saucepan. Add onion and celery.
Stir and cook 5 minutes. Add carrots, broccoli and
broth. Cover, bring to a boil, then simmer for 15
minutes or until vegetables are tender. Add milk,
bring to a simmer. Add cheese, stirring until melted.
Pour soup into a casserole. Float bread slices on top
of soup and cover each with two wedges of Happy Cow
Swiss cheese. Place under broiler for 2 to 3 minutes
until the cheese melts and turns a delicate brown.
Sprinkle with crumbed bacon and serve.
close Farmers Cheese Soup Yield: 7 Cups Ingredients 3 tb Butter 1 c Finely chopped onion 1 c Chopped celery 3/4 ...
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Recipe - Feta Cheese FoldoversGrower: Upstate Locally Grown Market
Price: $0.25 ( Recipe )Available (Estimated): 229
"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive. Allrecipes.com
Feta Cheese Foldovers
INGREDIENTS:
8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend feta cheese, green onions, and egg.
Cut pastry into 12 (3 inch) squares.
Place a mounded tablespoon of feta mixture in the center of each square.
Moisten edges with water, and fold pastry over filling to form a triangle.
Press edges together firmly with a fork to seal.
Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown.
Serve warm or at room temperature.
close "Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven ...
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Recipe - Fettuccine Alfredo in Parmesan Cheese BasketsGrower: Upstate Locally Grown Market
Price: $0.10 ( A Recipe )Available (Estimated): 99
Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy!
Fettuccine Alfredo in parmesan cheese basket
Ingredients
1 lb. egg noodles
4 egg yolks
1 cup heavy cream
½ cup parmesan cheese, grated
Salt and pepper to taste
Parmesan Cheese Baskets
2 cups parmesan cheese, grated Fettuccine Alfredo
Cook the pasta according to package directions. Drain and set aside.
Boil ¾ cup of the cream and remove from heat. Combine egg yolks with remaining ¼ cup cream. Add ¼ cup of the boiled cream. Stir and then combine with the rest of the cream. Add parmesan cheese, adjust seasoning.
If necessary, reheat pasta in boiling, salted water. Pour sauce over drained pasta.
Parmesan Cheese Basket
Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden.
Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4.
Print-friendly version
close Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy! Fettuccine Alfredo in parmesan cheese ...
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Recipe - Harvest Chicken SaladGrower: Upstate Locally Grown Market
Price: $0.20 ( A Recipe )Available (Estimated): 321
Harvest Chicken Salad (Adapted from Dole Recipes)
Serves: 3-4
Ingredients
1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown salad blends in season plus cranberries and olives)
1 cup shredded, cooked chicken (local, of course)
1 DOLE apple, thinly sliced
4 ounces crumbled goat cheese (from Upstate Locally Grown)
Croutons, or Pita Bread (optional)
Instructions
Combine Perfect Harvest Salad Blend with provided cranberries and almonds; add in chicken and apple slices and toss with vinaigrette.
Arrange on plates and sprinkle with goat cheese. Serve with croutons or toasted pita bread (cut into triangles) if desired.
close Harvest Chicken Salad (Adapted from Dole Recipes) Serves: 3-4 Ingredients 1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown ...
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Recipe - Parmesan Cheese BasketsGrower: Upstate Locally Grown Market
Price: $0.10 ( a recipe )Available (Estimated): 98
Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes".
Or try Romaine Lettuce with Ceasar dressing, minced chicken and cheese basket.
Parmesan Cheese Basket
Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden.
Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4.
close Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes". ...
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Recipe - Sauteed Eggplant with BasilGrower: Upstate Locally Grown Market
Price: $0.10 ( One Recipe )Available (Estimated): 296
Great for small eggplants.
1 1/2 to 2 pounds eggplant, preferably small
salt
1/3 cup extra virgin olive oil, more or less
1 tablespoon minced garlic
freshly ground black pepper
1/4 cup fresh basil leaves, chopped or torn (or more, to taste)
Directions
Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2- inch cubes. If time allows, sprinkle the eggplant liberally with salt and let rest in a colander for up to 1 hour; rinse and pat dry.
Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat. Two minutes later, add the eggplant. Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes.
Continue cooking, stirring frequently, until the eggplant is very tender, about 30 minutes (this can vary greatly). About 5 minutes before it is done, add the remaining garlic.
Sprinkle with pepper and additional salt if necessary, stir in the basil, and serve.
about this recipe
Adapted from How to Cook Everything by Mark Bittman
Read more: http://www.kitchendaily.com/recipe/sauteed-eggplant-with-basil-148664#ixzz0wUlqg6dp
close Great for small eggplants. 1 1/2 to 2 pounds eggplant, preferably small salt 1/3 cup extra virgin olive oil, more ...
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Recipe - Stir Fry AmaranthGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 100
Shak Bhaja: Amaranth Stir Fry
Ingredients:
Note: The amount will reduce to about 1/4 of the original fresh green amount.
4-5 Cups washed & chopped Amaranth Leaves & soft stems
1 Tablespoon oil
1 Green Hot Pepper, Slit
2 Cloves Garlic, chopped
1/2 Onion, sliced
1 Dry Red Chillies or Red Chilli Flakes
Salt
1 Teaspoon Turmeric
Roasted Peanuts or Almonds for garnish
Preparation:
Heat oil in a heavy bottom vessel.
Add the red dry chillies & the garlic; when the garlic starts to brown add the onions & fry till they look clear. Add the chopped greens, green chilli , turmeric & the salt; sauté for 2-3 minutes till the ingredients mix well.
Cover the pan and turn down the heat to the lowest point & let it be cooked till it is done & the water is absorbed; dry the excess water while stirring & tossing quickly.
Garnish with nuts. Serve with steamed rice.
close Shak Bhaja: Amaranth Stir Fry Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. ...
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Recipe - Tunisian Passover RatatouilleGrower: Upstate Locally Grown Market
Price: $0.10 ( One Recipe )Available (Estimated): 299
about this recipe
During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements
2 medium eggplant (about 1-1/2 pounds)
3 tablespoons olive oil
2 medium tomatoes, quartered
4 cloves garlic, minced
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspoon coriander seeds, crushed
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons pine nuts, toasted
Fresh marjoram leaves
Directions
Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
Read more: http://www.kitchendaily.com/recipe/tunisian-passover-ratatouille-144900#ixzz0wUyGFYZJ
close about this recipe During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, ...
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Recipe -Chicken with Tomato and EggplantGrower: Upstate Locally Grown Market
Price: $0.10 ( One Recipe )Available (Estimated): 299
12-ounces skinless, boneless chicken breast halves
1 14-1/2-ounce can tomato wedges
1 8-ounce can tomato sauce
1/4 cup dry red wine
1 tablespoon cornstarch
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1 tablespoon cooking oil
2 cloves garlic, minced
1 medium green sweet pepper, cut into strips (1 cup)
1 small onion, chopped (1/3 cup)
1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
8-ounces mafalada or other pasta, cooked and drained
1/4 cup grated Parmesan cheese
Directions
Cut chicken into 1-inch pieces. Set aside.
Drain tomatoes, reserving juice. For sauce, in a small bowl stir together reserved tomato juice, tomato sauce, wine, cornstarch, oregano, basil, and salt. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onion; stir-fry for 2 minutes or until crisp-tender. Remove pepper mixture from the wok.
Add eggplant to the hot wok; stir-fry for 3 to 4 minutes or until just tender. Remove eggplant from the wok.
Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked pepper mixture and eggplant to the wok. Add tomato wedges. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.
about this recipe
Although any pasta can be used, we chose mafalada--junior-size ribbons of ruffled-edge lasagna--to serve with this hearty, well-seasoned stir-fry.
Read more: http://www.kitchendaily.com/recipe/chicken-with-tomato-and-eggplant-144255#ixzz0wUp9ZTbZ
close 12-ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can tomato wedges 1 8-ounce can tomato sauce 1/4 cup dry red ...
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Recipe -Eggplant Chicken "Hot Fast-Roast Chicken and Eggplant on Greens"Grower: Upstate Locally Grown Market
Price: $0.10 ( One Recipe )Available (Estimated): 297
The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of the chicken and eggplant.
1 2 1/2-pound free-range chicken
3 tablespoons olive oil, plus extra for drizzling
2 cloves garlic, crushed
1 teaspoon dried oregano
sea salt and freshly ground black pepper, to taste
2 medium yellow or zuchinni squash, sliced lengthwise
1 package Lamb's Quarters, rocket, arugula, baby spinach, or watercress or a combination thereof
2 lemons halved
flaky salt, such as Maldon
2 medium eggplants, sliced lengthwise
Directions
Preheat the oven to 450 F.
Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten. Mix the olive oil with the garlic, oregano and some seasoning, then set aside.
Arrange overlapping slices of eggplant in an oiled roasting pan. Season and moisten with olive oil. Place the prepared chicken, skin side up, over the eggplant. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavored oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt.
Roast for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and eggplant over piles of greens moistened with lemon juice and seasoned to taste.
Read more: http://www.kitchendaily.com/recipe/hot-fast-roast-chicken-and-eggplant-on-greens-143052#ixzz0wUqNfDYl
close The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of ...
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Recipe Basil Tomato TartGrower: Upstate Locally Grown Market
Price: $0.50 ( 1 recipe )Available (Estimated): 80
Basil Tomato Tart
1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a pinch)
3 fresh tomatoes*, sliced
3/4 cup shredded Happy Cow cheddar cheese*
3/4 cup shredded Happy Cow monterey jack cheese, or
1 small, seeded jalapeno pepper*, finely diced (optional)
1/3 cup Duke’s mayo
6 slices bacon, cooked crisp and crumbled
1 cup fresh basil
Place a store-bought pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.
Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.
Mix together the cheeses and mayo and pepper (if desired); spread over the tomatoes, fold edge of crust over tomatoes.
Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate. Top with basil and bacon, cut into wedges and serve.
(Can be made with puff pastry, as well, for smaller, individual servings. Follow package instructions for baking times)
close Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a ...
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Recipe Beet, Apple, and Walnut SaladGrower: Upstate Locally Grown Market
Price: $0.20 ( A recipe )Available (Estimated): 185
Beet, Apple, and Walnut Salad
Ingredients:Servings:
4 Servings
From Food.com
2 medium beets
1 tablespoon walnut oil
2 tablespoons apple cider or 2 tablespoons apple juice
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
1 pinch salt
1 pinch pepper
1/8 teaspoon ground aniseed
2 medium tart apples
1/2 cup walnut pieces
1 head boston lettuce or 1 head bibb lettuce
Directions:Prep Time: 15 mins
Total Time: 45 mins
1 Wash but do not trim the beets. 2 Boil them until tender and remove them to cold water. 3 (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices. 4 Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well. 5 Core and chop the apples. 6 Wash, dry, and tear up the lettuce. 7 Arrange it on plates with the apples, beets and nuts over it. 8 Drizzle the dressing over the salads. Variation suggestions: crumble feta over salad when finished, substitute pecans instead of walnuts...Make extra dressing.
close Beet, Apple, and Walnut Salad Ingredients:Servings: 4 Servings From Food.com 2 medium beets 1 tablespoon walnut oil 2 tablespoons apple ...
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Recipe Broiled Tomato SandwichGrower: Upstate Locally Grown Market
Price: $0.30 ( Recipe )Available (Estimated): 109
Broiled Tomato Sandwich
Prep Time: 10 Minutes
Cook Time: 5 Minutes Ready In: 15 Minutes
Servings: 2
"Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired."
Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese,
divided
4 slices bread, lightly toasted
Directions:
1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
Submitted By: KATIA
Photo By: Allrecipes
close Broiled Tomato Sandwich Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 2 "Fresh, ripe tomatoes ...
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Recipe Cream Cheese Pie CrustGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 24
CREAM CHEESE CRUST:
1 pkg. (3 oz.) cream cheese (softened)
1/2 c. (1 stick) butter (softened)
1 c. all-purpose flour
Combine cream cheese and butter. Blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9 inch pie pan.
close CREAM CHEESE CRUST: 1 pkg. (3 oz.) cream cheese (softened) 1/2 c. (1 stick) butter (softened) 1 c. all-purpose flour ...
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Recipe Deviled EggsGrower: Upstate Locally Grown Market
Price: $0.10 ( Recipe )Available (Estimated): 163
Deviled Eggs
INGREDIENTS:
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika
DIRECTIONS:
Place eggs in saucepan and cover with water.
Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water and cool.
Peel and cut in half lengthwise.
Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.
close Deviled Eggs INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 ...
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