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Posts Tagged ‘Blue Hill Farm’

So thrilling to see new potatoes at the market this Saturday. I’ve said this before…no store-bought potato even mildly compares to fresh-dug new potatoes. So tender, so earthy…you must try them. I spotted some at Gaining Ground Farm’s booth yesterday. The glowing red skin was rubbed off in places, their white flesh shining through ~ an indication of their supreme freshness. We had them for dinner prepared very simply to underscore their fresh-potato deliciousness. We sliced them about 1/4″ thick with the skins on, boiled them until tender, drained them, and tossed the tender little beauties with butter and parsley.

Fresh-dug New Potatoes, Gaining Ground Farm

The rest of our dinner was nearly 100% local too. Pan-fried flounder from Frank (Carolina Wild Seafood), and a salad. The salad greens came from our garden and Gaining Ground Farm. Tomatoes and cucumbers from Thatchmore Farm. Blueberries from my friend Gerri. Avocado from the grocery store (not even remotely local!), and homemade balsamic/olive oil dressing.

P.S. The breadcrumbs on the flounder are homemade from stale local bread! Also I saw other farmers with potatoes…two others that I noticed were Jeanne and Blue Hill Farm.

New Potatoes, Tossed Salad, Pan-Fried Flounder

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A Couple of Quick Announcements ~

  • Last post I forgot to mention that the Big Ivy Tailgate Market in Barnardsville (Saturday, 10-12), the Mills River Tailgate Market (Saturday, 8-12), and the Marshall Island Farmers Market (Sunday, 12-4) are all now officially open.
  • Black Mountain Tailgate Market opens this coming Saturday, May 14, from 9-12.

What a happy thing that the farmers are back! Show up with your shopping bag.

Strawberries from Flying Cloud Farm & Full Sun Farm

Just finished a bowl of local STRAWBERRIES and ice cream! According to farmers, it’s a big strawberry year, and I’ve had strawberries from four different growers in the last three days. Jake’s Farm had some beauties at the West Asheville Market on Tuesday, and Full Sun Farm and Flying Cloud Farm had strawberries at the Wednesday Coop Market. Wilma shared a big bowl of homegrown strawberries at the nursery today.

Be sure to hit a Saturday or Sunday market this week to indulge in this most wonderful spring fruit. My daughter was so delighted by Tuesdays strawberries, that I got a bunch more on Wednesday. Also on Wednesday, Aimee Mostwill (Sweetheart Bakery) treated me to a rich chocolate cupcake topped with a fluffy strawberry frosting (She grew the strawberries).  So yummy! There was a lot of finger-licking going on in the vicinity of Aimee’s booth.

Here’s a sample of some of the other goodies from the Wednesday Co-op Market this week:

Beautiful Butterhead Lettuce from Gaining Ground Farm

Anne and Aaron Grier (Gaining Ground Farm) were at the market with adorable baby Addiebelle. I am not sure how Anne is managing farming with a six month old baby, but she has a full booth ~ including the most beautiful red butterhead lettuce I have ever seen.

Bad Boy French Sourdough from Wake Robin Farm Breads

Gail Lunsford and Steve Bardwell were both minding the Wake Robin Farm booth. Gail joined me in the finger-licking of strawberry frosting.

Saxifrage from Big Pine Native Gardens

Dianne Tolman, of Madison County, had this beautiful Saxifrage. Even though I work at a nursery, I had to have this beautiful plant. Such striking leaves!

Grits from Blue Hill Farm

So glad to get re-stocked on grits from Blue Hill Farm (Wayne Uffelman). The market wasn’t open last time I ran out of grits, and I had to resort to store-bought grits. Wayne’s grits is WAY better. Try these grits recipes: https://tailgatemarketfanclub.wordpress.com/2010/09/27/grits-with-goat-cheese-topped-with-roasted-mushrooms/ OR https://tailgatemarketfanclub.wordpress.com/2010/01/27/spicy-cheese-grits/.

Spinach from Blue Hill Farm

And from The West Asheville Market on Tuesday ~

Multi-Seeded Bread from Roots & Branches

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Tonight I had a simple all-local supper…thrown together after some staring in my refrigerator.  Had some leftover roasted potatoes I wanted to use, and I didn’t want to spend much time cooking.  Here’s what I came up with:


Free-range Eggs in a Nest of Spinach and Roasted Potatoes

Olive Oil

1/4 Onion – chopped

1 Bunch Spinach (from my garden)

Roasted Potatoes ~ about 2 smallish potatoes (Blue Hill Farm)

2 Free-range Eggs (East Fork Farm)

Farmstead Cheese (Yellow Branch Farm)

Chives (my garden)

Salt and Pepper to taste

Saute onions in olive oil until clear.  Add spinach and stir until wilted.  Add roasted potatoes (or substitute potatoes that have been cooked until just tender), and stir until the potatoes are heated through.  Make a nest leaving a hole in the middle for the eggs.  Drop eggs in nest, and then sprinkle with chives, salt and pepper.  Turn heat down and cover skillet so the eggs will cook without the spinach and potatoes burning.  When the eggs are cooked to your liking, sprinkle with grated cheese.  Serve when the cheese has melted.  Add a dollop of picante and sour cream if you like.

Eggs in a Spinach & Roasted Potato Nest

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Blue Hill Farm Cornbread

1 1/2 Cups Cornmeal

1 Cup Flour, unbleached or WW Pastry

1/3 Cup Sugar

Blue Hill Farm Cornmeal

1 Tbsp. Baking Powder

1 tsp. Salt

1 stick Butter, melted and cooled

2 Eggs, lightly beaten

1 1/2 Cups Milk

Preheat oven to 400 degrees.  Oil pan generously and heat in oven while mixing up cornbread.  Combine dry ingredients in a mixing bowl (sift if needed).  Combine melted butter, eggs, and milk, and stir into cornmeal mixture until just moistened.  Pour into hot pan.  Bake for 35 minutes in a loaf pan (less in a skillet) or until golden brown on top.  Cool 5 minutes before removing from pan.

For company & special occasions you can add 1 cup chopped pecans.

Note: If you are a die-hard no-sugar-in-my-cornbread person this recipe is not for you! It is slightly sweet, and very moist and rich because of the butter.

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