Posts Tagged ‘westover farmers market’

Squash Blossom, Zucchini and Gouda Frittata #SundaySupper

Sunday, July 19th, 2015

We’re dishing about Farmstand Food this week for Sunday Supper. To me, the beauty of eating farm fresh food is that it tastes amazing with minimal effort. Take this frittata, filled with summer zucchini and their blossoms, cheese and fresh herbs — quickly prepared and on the table in under 30 minutes.

squash blossom zucchini gouda frittata | foodietots.com

The word farmstand conjures up memories from my childhood of a place we used to frequent on Oregon’s Sauvie Island. I grew up just across the highway from this 32-square-mile mecca of farmland. The island itself is just 10 miles from downtown Portland, and we would often make a quick drive over the bridge to pick up fresh fruits and veggies during the summer months. Even now, I can’t resist stopping when I see a road-side sign proclaiming “sweet corn” or “fresh peaches.” Of course, we do more of our shopping at the farmers markets, but I think that counts just as well. The point is to savor fresh food grown with care and support the local farmers who provide these beautiful foods for our family table.

summer squash and blossoms | foodietots.com

As I browsed our neighborhood farmers market last weekend, I spotted these squash blossoms, a favorite summer treat. I love to prepare these stuffed with cheese and fried, but they also lend a delicious flavor to egg dishes. Sometime you can get lucky and find baby squash with the blossoms still attached, but it works just as well to buy them separately. (I always think I’ll get around to planting some summer squash, but I haven’t quite gotten there yet.) The foodie tots tend to prefer the bright yellow golden zucchini, so I was happy to find them included with the baby green zucchini and regular yellow squash. The boy used to chow down on the golden ones raw right in the middle of the market, though he might deny that now.

golden zucchini and summer squash | foodietots.com

All the ingredients for this supper came from local farms — the baby zucchini and squash blossoms from Spring Valley Orchard (WV), eggs from Smith Family Farm (VA), raw milk Jersey Gold gouda from Spring Gap Mountain Creamery (WV) and milk from our South Mountain Creamery (MD). Oh, and the sage from my deck! I like the earthiness that complements the heady flavor of the squash blossoms, but you could use basil or oregano instead.

squash blossom frittata ingredients | foodietots.com

To keep the frittata light and fluffy, be sure to slice the zucchini as thinly as possible. I finally pulled out the mandoline slicer I’d gotten for Christmas and it worked perfectly. You want a good melting cheese like Gouda, or swap something creamy like fresh ricotta or creme fraiche if you prefer. Go easy on the sage to let the squash blossoms shine, and a little salt and pepper is all the additional seasoning it needs. I like to serve it with a light side salad and some bread — like the ciabatta from local Atwater’s Bakery. And of course this frittata makes an ideal brunch dish, too!

slicing zucchini | foodietots.com

Squash Blossom, Zucchini and Gouda Frittata

Serves 4

Ingredients:

  • 2 small zucchini
  • 6 squash blossoms
  • 2 sage leaves
  • 8 eggs
  • 1/3 cup whole milk
  • 1 cup shredded Gouda cheese
  • 1/4 teaspoon sea salt
  • black pepper

Instructions:

  1. Preheat oven to 350 degrees. Oil skillet and set aside.
  2. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside.
  3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

zucchini squash blossom cheese frittata | foodietots.com

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I’m co-hosting this week’s Sunday Supper with DB of Crazy Foodie Stunts — thanks to the bloggers below for joining us in this celebration of summer farmstand foods. Please hop around and check out what they’re bringing to dinner, and join us tonight at 7pm Eastern over on Twitter to share your favorite farmstand food recipes and inspiration!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Asparagus and Egg Pizzas

Friday, May 1st, 2015

An updated take on pizza for spring … fresh from the farmers market!

My kids, no surprise to anyone who knows my husband and I, are true night owls. The boy has suddenly become a voracious reader, thanks in great part to the Spirit Animal series he devoured over the past couple months. We’d just concluded our year in Hogwarts, reading the Harry Potter series aloud each night, and this was the first series he really got into reading on his own. Now, we have to pry the books out of his hand at least twice each night to get him to turn off the light and go to sleep. The upside of their pushing the limits on bedtime is that they tend to sleep in later, and we’ve reached that sweet spot of parenting where they don’t need our attention the second they wake up — at least on the weekends. On the downside, it means we were late getting to the market this past Sunday and my good mood at getting to sleep in was quickly turning sour at missing asparagus for the second week. After we made our other purchases and were walking out, I saw the vendor at the end had a huge cooler labeled “asparagus.” I leaned over to confirm it was, in fact, empty — only to have the vendor announce, “Oh, we still have some if you need it.” Hallelujah!

asparagus ramp and egg pizza | foodietots.com

I’ve written before about the fickleness with which the foodie tots approach asparagus each year, alternately loving and hating it. A few weeks ago, we’d gotten some (non-local) asparagus in a veggie delivery from our dairy farm and the boy declared it one of his top favorite vegetables. The girl, however, is on an off-year with it. Likely thanks to Instagram, I had pizza on the mind and decided to make asparagus and egg pizzas. Not wanting to go back out just for pizza dough, I had the revolutionary idea to make it from scratch. I followed Mark Bittman’s Basic Pizza Dough recipe and am now completely embarrassed that I’ve never made it before. It came out perfectly, after just an hour to rise, and handled beautifully — so much better than store bought. (If you’ve already mastered this simple bit of kitchen alchemy, indulge me.) The dough comes together quickly in a food processor, no kneading necessary. It can be frozen, so I plan to make another batch ASAP to keep on hand and ready to pull out the next time a pizza craving strikes.

homemade pizza dough | foodietots.com

Now about the eggs. We only buy cage-free eggs from free-range chickens from local farmers. I’ve done the side-by-side comparison of grocery store eggs and local eggs, and the yolks are visibly, shockingly bright orange next to the bland yellow of grocery store eggs. Pastured eggs have nutrition benefits too — “2 1/2 times more omega-3s and twice the vitamin E in the eggs of pasture-raised hens,” according to a Pennsylvania State University study. And I will never believe that confined chickens are happier than chickens with access to fresh air, no matter what the Big Chicken industry would have your believe.

But when it comes to eating eggs, the male half of our family doesn’t like runny yolks, only scrambled. Thankfully the girl is coming around to my side, although that often means she’s swiping the yolk off my plate if I’m not careful.

making asparagus and scrambled egg pizza | foodietots.com

Most of the egg-topped pizzas you see have the whole egg with runny yolk, but I knew that wouldn’t go over well. I was afraid the scrambled eggs would dry out in the oven, so I cooked them on the stove only until just beginning to set. For the kids’ pizzas, I put the eggs on the pizza before cooking — they came out well done but not dry. (The brown crust is from the parmiggiano on top.) For my and the husband’s pizza, I cooked it half-dressed (oil, cheese, asparagus, ramps and radish) for 10 minutes, then added his scrambled eggs and my whole egg to the already hot crust. After another 6 minutes, his eggs were still soft and my white was set.

asparagus and scrambled egg pizza | foodietots.com

And yes, the girl swiped a piece of my runny yolk pie.

asparagus egg and ramp pizza recipe | foodietots.com

For the recipe below, I’ve written it as prepared with scrambled eggs. If you want runny eggs, see the note at the end. I also added ramps, but I’ve omitted them from the recipe due to their fleeting availability. Thin slices of garlic or green onions will lend a similar flavor, if desired. (I plan to make this again with garlic scapes, when they’re available.) I also added a few thin slices of an early radish from our garden.

Recipe: Asparagus and Egg Pizza

Makes: 3 personal-sized pizzas, or 2 regular

Ingredients:

  • 1 batch pizza dough (“Basic Pizza Dough” recipe)
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 cup half and half (or whole milk)
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 pound asparagus
  • 1/2 cup grated Parmigiano-Reggiano
  • sea salt and pepper

Instructions:

1. Prepare pizza crust as instructed. Divide dough into 2 or 3 balls and set aside to rest while preparing toppings.
2. Preheat oven (and pizza stone, if using) to 450 degrees.
3. Bring a medium pot of water to a boil. Wash asparagus and trim ends. Cut into about 2-inch pieces. Prepare a separate bowl half full with ice and water. When water boils, add 1/2 teaspoon salt and asparagus and cook for 2 minutes. Immediately remove asparagus and place into ice water for a minute, then drain and set aside.
4. Melt butter in a frying pan over medium low heat. Add eggs and half and half (or milk) and whisk together. Cook, stirring frequently, until eggs just begin to thicken. Turn off heat.
5. Roll out pizza crusts and place on baking sheet or parchment paper. Brush each with 1/2 tablespoon of olive oil and sprinkle with a base layer of parmigiano cheese. Spoon scrambled eggs around the pizza, then arrange asparagus over. Sprinkle with another generous dose of cheese and a pinch of salt and pepper.
6. Bake for 12 to 15 minutes, until crust is golden and eggs are thoroughly cooked (will be firm to the touch.)

Note: To make with whole, runny eggs, skip step 4. Prepare pizzas and bake for 10 minutes. Remove from oven and carefully crack eggs onto the pizza (it helps contain the whites if you push asparagus to make a border on two sides). Return to oven and bake another 5 to 6 minutes, until eggs are white and mostly firm.

At the Market This Week #MarketVine

Friday, May 31st, 2013

Here’s a quick look at what you’ll find at the farmers markets this week, in the DC Metro area: asparagus, rhubarb, strawberries, blueberries, even some cherries coming in!

Westover Farmers Market ~ May from Colleen | GlassBottle on Vimeo.

(Vine from the Westover Farmers Market in Arlington, Sundays, 8am-noon.)

Sunday Farmers Markets Open in Alexandria, Arlington

Sunday, May 5th, 2013

May brings the opening of the seasonal markets to Washington, DC and the suburbs, including two of our favorite, family-friendly Sunday markets: the West End Farmers Market in Alexandria (8:30am-1:00pm) and the Westover Farmers Market in N. Arlington (now 8:00am-noon). Yes, Westover was open through the winter but the full slate of vendors is now back for summer, with quite a few additions since last year.

West End Farmers Market 2013

New vendors at Westover include Cibola Farms (Virginia bison and free-range pork), Spring Valley Farm & Orchard of West Virginia, Shells Yes! with Eastern Shore crab, GrohNola, and Nourish Market from Falls Church selling prepared foods (and the best, naturally-sweetened strawberry lemonade right now).

We got some lovely organic greens from Over the Mountain Farm (MD) last week (pictured below). Fresh Joseph’s, the fresh-squeezed orange juice and mozzarella folks seen at West End, has also joined Westover this season.

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Follow these markets on Facebook (Westover or West End) for updates and special events throughout the season.
(And follow Foodie Tots to see what we’re buying and cooking each week.)

Hope to see you at the market!

Quick Stewed Summer Squash and Sweet Corn

Friday, August 24th, 2012

It’s the home stretch of summer, when markets are teeming with fresh sweet corn, peppers, peaches, squash, tomatoes and melons. I’m pretty sure my kids would happily live on corn and watermelon, but the other veggies are too tasty to pass up. On a recent market trip, the foodie boy was particularly smitten with this curly-q eggplant.

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To make use of as many veggies in one dish as possible, I recreated the Oyamel dish the foodie tot loved at Union Market’s summer picnic. Squash and tomatoes are diced nearly as small as corn kernels and the dish is quickly sautéed so that the tomatoes release their juices, creating a warm stew that is a perfect summer side — and the ultimate summer dish for finger-eating toddlers, too. Get the recipe below.

And speaking of market trips … our busy summer weekends have made us especially grateful to have two Sunday markets to choose from, the West End Alexandria Farmers Market (9am to 1pm) and the new Westover Farmers Market (8am to noon) in Arlington.

We paid a long overdue to our favorite Amish cheese/yogurt seller, Mr. Tom, at West End recently. Papa’s Orchard peaches were spectacular, and the kids’ eggplant/pepper/tomato binge took place under the F.J. Medina & Sons tent. We followed up our cheese snack with a Westmoreland berry and Vera’s pastries picnic in the park. (Then, turtle watching!)

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At Westover, Black Rock Orchard and Bigg Riggs are is the must-visits for stone fruit — and early season apples (yes, already!). Smith Family Farm offers grass-fed meats, Blue Ridge Dairy provides mozzarella, ricotta and more, and always-popular Atwater’s Bakery and Baguette Republic have your bread needs covered.

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Recipe: Quick Stewed Summer Squash and Corn

Makes 4 servings

Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 zucchini, diced
2 ears corn, shucked and kernels cut from cob
2 large tomatoes, diced
handful fresh epazote or basil
Kosher salt
pepper
optional: crumbled goat cheese or feta or queso blanco

Instructions:
1. Prep and cut all vegetables before you begin cooking. Zucchini should be diced nearly as small as corn kernels.
2. Heat olive oil in sauté pan over medium heat. Add onion and cook until soft, about 4 minutes.
3. Add zucchini to pan and cook until just beginning to soften, about 2-3 minutes.
4. Add tomatoes to pan and cook until juices are released.
5. Add corn and simmer just until warmed, about 2 minutes.
6. Remove from heat and season with salt, pepper, and fresh herbs. Optional: top with crumbled feta or goat cheese. Serve immediately.