Fire Up the Grill for Memorial Day!

Do you have big plans for Memorial Day? It IS the official start of summer, you know, so you may as well plan on dragging out the grill for a summer cookout. Here are some of our favorite summer grilling recipes using produce that's in season right now!

Sesame Grilled Eggplant


  • 1/2 cup olive oil
  • 5 large green onions; 4 coarsely chopped, 1 thinly sliced for garnish
  • 2 tablespoons soy sauce
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds
  • 2 eggplants (about 2 1/2 pounds), cut crosswise into 1/2-inch-thick slices


1. Puree olive oil, chopped green onions, soy sauce, and sesame oil in blender. Transfer mixture to small bowl. Stir in sesame seeds; season mixture with pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
. Prepare barbecue (medium-high heat). Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Cook until tender and charred in spots, about 4 minutes per side. Transfer to platter. Garnish with thinly sliced green onions; serve warm or at room temperature. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Grilled Citrus Chicken


  • 1 four pound chicken, cut into 8 pieces
  • 3 tb vegetable oil
  • 2 lemons, cut in half
  • 1 orange, cut in half
  • salt and pepper


1. Prepare grill for medium heat. Rub one 3 1/2–4-lb. chicken, cut into 8 pieces, with 2 tablespoons vegetable oil; season with kosher salt and freshly ground black pepper.
2. Grill chicken, skin side down, turning occasionally and squeezing the juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
3. Meanwhile, brush another 2 lemon halves and 2 orange halves with 1 tablespoon vegetable oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

Grilled Zucchini and Tomato Salad


  • 1 large zucchini
  • Extra virgin olive oil
  • 1 pint small tomatoes
  • Handful fresh herbs — chives, sage, basil, summery savory, oregano
  • 1 tablespoon extra virgin finishing-quality olive oil, or more to taste
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon flaky sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon Parmesan cheese


1. Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
2. Cut up the zucchini into bite-sized pieces. Cut the tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Blueberry Galette



  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1 1/2 teaspoons granulated sugar
  • Zest of half a lemon
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup ricotta, yogurt or sour cream
  • 3 to 4 tablespoons cold water


  • 2 cups blueberries 
  • 3 to 4 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • Juice of half a lemon
  • Pinch of salt


  • 1 egg yolk beaten with 1 teaspoon water
  • 1 heaped teaspoon turbinado or coarse sugar for sprinkling


Make dough: 
1. Whisk the flour, salt, sugar and zest together in the bottom of a large bowl.
2. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture.
3. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.

Assemble galette: 
1. Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across.
2. If you’d like to form yours into a star, as shown, use the red dashed outline of this template [PDF]. It will print smaller on an 8.5×11-inch piece of paper than you need, but you can use it as a rough guide to cut as large of a pentagon shape as your dough will allow.
3. Transfer round or pentagon-shaped dough to a parchment-lined baking sheet. Fold dough gently, without creasing, in quarters then unfold it onto the baking pan. [If you’re making a star, cut a 1-inch notch in the center of each side, angling it toward the center, as shown in the blue dashed lines of the template.]
4. Stir together all of the filling ingredients and spread them in the center of the dough, leaving a 2-inch border. If you’re making a round galette, fold the border over the filling, pleating the edge to make it fit. [If you’re making a star shape, fold each of the 5 corners into the center, along the green dotted lines of the template. Pinch the outer corners closed, to seal in the filling and the shape.]
5. Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.

Bake galette: For 30 minutes, or golden all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature, preferably with vanilla ice cream.





Pasta and Fried Zucchini Salad

Summer squash has appeared at market!

Here's a fun recipe to celebrate the new season!

from Smitten Kitchen, serves 4


Salt and black pepper
2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
3 medium zucchini, cut into 1/4-inch-thick slices
1 1/2 tablespoons red wine vinegar
3/4 cup frozen edamame or peas, fresh or frozen
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
Freshly ground black pepper
9 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers 
7 ounces buffalo mozzarella, torn into chunks

1. Bring a large pot of salted water to a boil.
2. While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [Update to add: If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
3. In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
4. Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
5. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Three salad dressings!

There is a chance you have your tried and true salad dressing you use ALL the time. You're probably really good at making it, and you've used it all winter on your farmers market salad greens. Well listen up, I've got three new dressings for you to try, and I'm throwing in a whole salad recipe while I'm at it. Your greens will appreciate it.

Green Salad with Citrus Dressing

from Martha Stewart


1 pink grapefruit, peel and pith removed
1 navel orange, peel and pith removed
2 heads of lettuce, leaves torn
1/2 small red onion, thinly sliced

1/4 cup low-fat plain Greek yogurt
1/4 cup extra-virgin olive oil

2 tb white wine vinegar
3 tb fresh dill, chopped
Salt and pepper


Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.

Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, dill, vinegar and oil. Drizzle over salad and season with salt and pepper.

Homemade Goddess Dressing

from About Food, makes 2/3 cup


1/2 cup tahini
1/2 cup apple cider vinegar
1/4 cup soy sauce (or tamari)
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup oil


Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Classic Balsamic Vinaigrette

from Epicurious, makes 3/4 cup


3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
1/2 cup olive oil
2 teaspoons fresh lemon juice
Salt and freshly ground pepper


In a small bowl, combine the vinegar, honey, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.


Kohlrabi Fritters with Avocado Cream

Kohlrabi has appeared at market and it's going fast!

You might be unfamiliar with this strange vegetable, but it's in the cabbage family and grows really well this time of year. You can eat the leaves cooked up with other greens like kale or collards, but most people buy it for the bulb on the bottom. It tastes like a tender, sweet broccoli stalk, and you can eat it raw or cooked. Here's a fun recipe from A Couple Cooks that might make you forget it's a vegetable altogether, if you're into that.


  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)


  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  4. Serve fritters with avocado cream and sliced green onions.


Lunchtime Bowls

Ok everyone, this recipe DOES require some extra credit, but I thought I'd give you some cooking ideas that use ingredients from all over market, and will leave you some quick lunch leftovers that will last through the week. I present the grain bowl.

The beauty of the grain bowl is that all the ingredients can be substituted for what's in season at market. But there are some basics that you should include to make it tasty every time you make one. Pro tip: take some time over the weekend to cook all of these ingredients in large quantities all at once. It does take some effort but the easy lunch throughout the week is worth it.

The Base

You can use the normal white or brown rice you're used to, or you can get crazy and make a mix of quinoa, black rice, bulgar wheat, spelt, or any of those other crazy grains you've seen at the bulk section. I used a mix of black rice and quinoa and my grains turned a beautiful purple color.

The Greens

This is a great time of year for greens shopping. Try heartier greens like pac choi, cabbage, kale, or collards: cut them up, moisten them with apple cider vinegar and give them a squeeze. By the time you're done assembling your bowl they'll be tenderized.

The Roast

Tons of roots are also all over market right now, and you can roast them all the same way. Turn your oven on to 400. Cut your roots into bitesize chunks, toss them in olive oil, spread them out on a baking sheet and roast till tender. You can do this with radishes, rutabagas, Seminole pumpkins, sweet potatoes, turnips, carrots, beets WHATEVER.

The Upgrades

Two upgrades make your bowl better: cheese and herbs. Try goat cheese from Kuma's Playpen or Dogwood Lane, or cow cheese from Cypress Point. Look around at our other farmers for parsley, cilantro, dill and other fresh herbs.

The Sauce

Even though your bowl is already made up of a ton of flavors, a bold sauce can really tie them all together. Try a tumeric tahini dressing, miso tahini dressing, or a good old fashioned mojo sauce.

Creamy Whipped Rutabaga

Rutabagas are here!

Lots of Southerners grew up eating these boiled rutabagas, but there are lots of other recipes out there that take the giant roots to the next level. Try this one from

Creamy, Smoky Whipped Rutabaga

makes 8 servings


Serves 8

  • 3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, peeled and roughly chopped
  • 1 1/2 teaspoons kosher salt
  • 1 cup whole milk
  • 4 ounces cream cheese, cut into small chunks
  • 2 tablespoons smoked olive oil
  • 2 teaspoons smoked paprika
  • Freshly ground black pepper


1. Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef's knife. (See an example of this method here, demonstrated with celery root.) Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga.
2. Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.
3. At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.
4. Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Bacon and Turnip Risotto

Turnips tend to get a bad rap-- they're a humble vegetable with the reputation of being what you eat when there aren't any other choices. Well this week we CHOOSE to use turnips is this risotto recipe. Never made risotto? Don't let it intimidate you. First, find Arborio rice (it's at Publix), then pick up some stock. Risotto does require attention and stirring but the creamy result is totally worth it. Once you get a handle on it, feel free to get creative and switch out some ingredients: risotto tastes amazing with beets, Swiss chard, kale, mushrooms, or sausage in the winter; or tomatoes, peppers, eggplant, basil, or squash in the summer!


  • 3 bacon slices
  • 1 small onion
  • 2 medium turnips (preferably with greens; about 1/2 pound total)
  • 3 1/2 cups chicken broth
  • 3/4 cup Arborio rice
  • Garnish: freshly grated Parmesan


1. In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan.
2. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems).
3. In a saucepan bring broth to a simmer and keep at a bare simmer.
4. Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute.
5. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
6. Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.

Kale and Sausage Soup

Is it cold enough for you??? We're experiencing the coldest weather of the winter as of yet, so let's make some food that will warm up the kitchen and our stomachs. This recipe is from

Ingredients (serves 2-4)

2 teaspoons olive oil
4 links linguica, chorizo, or other spicy sausage, split along the length and sliced 1/2-inch thick
1 onion, diced
3 small or 2 medium red-skinned potatoes, skin left on and diced
3 cloves garlic, minced
1 bunch (about 1 lb) kale, preferably cavolo nero, halved and chopped into thin ribbons
4 cups chicken broth
1 Tablespoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 rind Parmesan or Pecorino cheese (optional, but so good!)
1 can white beans, like navy, cannellini, or Great Northern, drained and rinsed
Salt and pepper to taste


1. Set a dutch oven or large soup pot over medium-high heat and add the oil. When the oil is hot, add the sausage and sauté it till it's browned. Remove the sausage and drain on a paper towel.
2. Reduce heat to medium and add the onion. Sauté until the onion is translucent and then add the potatoes. Sauté until the edges of the potatoes are starting to turn transparent, about five minutes. Add the garlic and sauté for about 30 seconds.
3. Add 1/4 cup of chicken broth and the kale to the pot. Stir to coat everything with chicken broth and then cover the pot with a lid. Stir the kale every three minutes until it is barely tender, adding more broth as needed if the pot becomes dry, about 12 minutes total.
4. Add the rest of the broth, thyme, oregano, bay leaf, cheese rind, and 2 teaspoons of salt. If the veggies aren't quite covered, add extra broth or water. Bring the soup to a boil over high heat, then reduce heat to medium and simmer until the kale is completely tender and the potatoes are cooked through. Add the sausage and white beans. Remove bay leaf and cheese rind. Taste for seasonings and salt.
5. Serve this soup in individual bowls with a sprinkling of Parmesan cheese on top and a crusty slice of bread to sop up the broth at the bottom of the bowl.

2015 Food Lovers Cleanse

It's that time of the year. You know what I mean. Personally, I've been baking and sampling pies, taking too many helpings at beautiful holiday feasts, and getting drinks almost every night this past week with friends coming home to visit. So it's time. It's time to start cooking at home again, eating more vegetables, and laying off the coffee and alcohol. And since we have access to fresh, local vegetables and meat through the Haile Farmers Market, I go ahead and add "eat seasonally" to my list of resolutions.  Last year I noticed the Bon Appetit Food Lovers Cleanse, and though I wasn't able to follow it to completion, I was given a lot a lot of simple, dynamic ideas for cooking with whole, fresh foods. A LOT of them. I picked out a three recipes using seasonal ingredients, used together for a dinner for four. Feel free to peruse the entire month-long diet for more inspiration.

Food Lovers Cleanse Dinner for Four

Hanger Steak with Orange-Oregano Chimichurri


1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 teaspoon dried oregano
1 teaspoon finely grated orange zest
Kosher salt, freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon fresh orange juice
2 teaspoon vinegar (red wine, cider, or white wine)
1/4 cup extra-virgin olive oil, plus 2 tsp. olive oil, divided


1. Remove steaks from the refrigerator 30 minutes before cooking.
2. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
3. Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain

Warm Escarole Salad with Anchovies and Mustard Vinaigrette


1/4 cup Whole Grain Mustard Dressing
1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
1 small garlic clove, grated
1 head escarole, torn into bite-size pieces (about 6 cups)
Kosher salt, freshly ground black pepper
Fresh lemon juice (for serving)


1. Bring 2" water to a simmer in a medium saucepan over medium-low heat. Place a large metal bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add Whole Grain Mustard Dressing, chopped anchovy, and garlic to bowl and whisk until warm to the touch.
2. Add escarole and toss until leaves are warm and beginning to soften, about 2 minutes.
3. Remove bowl from heat; season salad with salt, pepper, and lemon juice to taste. Serve salad topped with whole anchovies, if using.

Roasted Sweet Potatoes with Garlic and Chili


1 1/2 pound garnet yams or other sweet potatoes, unpeeled, cut into ½" wedges
2 tablespoons olive oil
Kosher salt
1 teaspoon hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
1 garlic clove, grated


1. Preheat oven to 425°.
2. Toss yams with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes.
3. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.

Cumin-Roasted Carrots with Wild Rice and Chickpeas

Some of the early birds might have noticed some midwinter treats on our vendor tables... carrots have arrived! Grocery store carrots may as well be another vegetable entirely-- they barely resemble the crisp, sweet roots our farmers bring. Whether you like plain orange or rainbow ones, fresh carrots will make this recipe even better. Remember to look out for onions, lemons, and feta at market this week to include on your local ingredients list! This recipe is from The Kitchn.


1 tablespoon cumin seeds
5 cups sliced carrots, 1/4-inch thick
1/2 medium white onion, minced
2 cups chickpeas, drained and rinsed if using canned
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoons lemon juice
2 cups cooked wild rice or wild rice blend
1/4 cup pepitas
1 ounce feta cheese 


1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
3. Remove carrots from oven and toss with wild rice, pepitas, and feta cheese. Serve warm.

Farmers Market Roasted Chicken

Whether you're having extra people over for dinner or making an intimate dinner for a few, roasted chicken is a simple homemade meal that is impressive in its delicious simplicity. Haile Farmers Market vendors sell just about every ingredient in this recipe, which was adopted from goop


1 3-4 pound chicken
1 Meyer lemon, cut in half
2 elephant garlic cloves, peeled and quartered
a few sprigs each fresh rosemary, parsley and thyme
coarse salt
freshly ground black pepper
about 1/3 cup extra virgin olive oil
4 bunches of root vegetables turnips and radishes, cubed


1. Preheat the oven to 450ºF (on convection if possible).
2. Lay the chicken breast side up in a roasting tray. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few in the cavity along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons.
3. Put the cubed turnips and radishes 
in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.
Cover the tray with tinfoil, roast for 30 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 30 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF. Broil on high for a few minutes to brown skin till it's crispy. 

Quick and Easy Strawberry Jam

Ooo we are in for a winter treat-- strawberries are starting to come in! Strawberries are obviously prime ingredients for tasty desserts like strawberry shortcake and strawberry cupcakes, but you can whip up another sweet strawberry treat in just 10 minutes: strawberry jam. Making jam isn't necessarily intimidating, especially if you're just popping it in the fridge for immediate use instead of preserving it in cans. Give the fresh stuff a try!


1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice


In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Beet Salad with Goat Cheese, Apple and Honey

Beets are starting to come in now that it's December, which is a very exciting time. You may say, "I don't like beets NO WAY." You need to give beets another try. When they don't come out of a can, it's a whole different story. This recipe is from Martha Stewart, and luckily almost all the ingredients can be found at the Haile Farmers Market!


1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish


1. Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
2. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
3. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
4. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

Roasted Turnip Salad from CASU

In Kitchen Corner last week we were lucky enough to host UF's Culinary Association Student Union. This group of students formed a club because they love to eat and wanted to learn how to cook-- a skill many of us develop once we're out of the house and on our own. But these students took to the next level and prepared a lovely, creative salad using farmers market ingredients exclusively. In fact, many of our customers said it was the first time they had ever tried a turnip! Visit our vendors to recreate this salad on your own.

Marinated Turnip Salad

Dressing (makes about 1 cup)

½ a small onion finely grate
½ cup olive oil

3/4T dijon mustard
⅓ cup balsamic vinegar
2T honey
salt to taste
pepper to taste

Add all ingredients to jar and shake to combine.

Roasted and Marinated Turnips

3 medium turnips
olive oil
few sprigs of thyme
3 cloves of garlic

1. Roast the turnip and garlic with olive oil at 400F until you can easily slide a knife in and out of the turnip. Slice the turnip into thin rounds
2. Marinate in the fridge in a container with thyme, roasted garlic, salt and pepper, and olive oil to lightly cover

To Assemble

Salad greens (lettuces, arugula, spring mix available)
Herbs, chopped (dill, parsley, cilantro, etc)

Radishes, thinly sliced
Goat Cheese (available at Dogwood Lane Farm and Caprihaven Dairy)
Satsuma slices (available at Kuma's Playpen Ranch)

1. Toss the salads greens, herbs, nuts and fruit in the dressing, just enough to coat. Line the plate with the marinated turnips and layer the greens, herbs, fruit and nuts on top. Dot the salad with pieces of goat cheese. Lightly drizzle the marinade oil onto the salad. Serve immediately.