Farmers Market: Recipe Rave
Posted in Programs and Events on July 9 2008, by Plant Talk
Kate Murphy, a junior at Fordham University, and Genna Federico, a senior at St. John’s University, are interns working in the Communications Department this summer.
Any time you visit the Farmers Market at NYBG, you’ll find seasonal recipes that incorporate the locally grown foods available. These recipes are provided by Community Markets, which co-organizes the Garden’s weekly event and is dedicated to “supporting local agriculture, strengthening local communities, and making fresh produce available to neighborhoods with limited access.”
We tried out the recipe for Blueberry Blast Smoothie this past weekend. It’s a great energizing start to the day or a cool treat on a warm summer night. A delicious alternative is adding in some blackberries and strawberries. It takes on a mix of sweet and tart and even gives the smoothie a new color. We also added bananas to kick up the fruity flavors. The recipe worked great with soy milk or almond milk, too. Try making the recipe when all the ingredients are nice and cold.
Check out some great recipes for yourself after the jump, and make your way to the Farmers Market to stock up on the delicious ingredients!
Blueberry Blast Smoothie (makes 3 cups)
(Created by Carine Feist)
1 cup blueberries or mixed berries, rinsed
1 cup low-fat milk
1 cup vanilla flavored yogurt (or plain yogurt, sweetened with maple syrup if desired)
1–2 tablespoons wheat germ (optional)
Puree all the ingredients in blender until smooth and frothy. If desired, you may strain mixture to remove all seeds.
Serve chilled or pour over ice. Garnish with berries, mint, and perhaps a lime slice placed on the side of the glass!
Note: You may make a non-dairy smoothie by omitting the milk and yogurt and by substituting extra fruit and juice to blend smoothly.
Blueberry Yogurt Coffee Cake
(Created by Carine Feist)
Oil for greasing pan
1½ cups unbleached all-purpose flour
1½ cups whole wheat flour
¾ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1¼ cups nonfat plain yogurt
1/3 cup canola oil
1/3 cup brown sugar
1 whole egg and 2 egg whites
1½ teaspoon vanilla extract
1½ cups fresh blueberries (can also use strawberries, raspberries, blackberries)
¾ cup low fat granola
Preheat oven to 350° F. Coat 10-inch round cake pan with butter or oil. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk to continue.
In a medium bowl, combine yogurt, canola oil, brown sugar, eggs, and vanilla. Whisk to blend thoroughly. Make a well in the dry ingredients. Pour in the yogurt mixture; stir just until the dry ingredients are moistened. Gently fold in blueberries.
Transfer to pan. Sprinkle granola evenly over top. Bake until the center of the cake springs back when lightly tapped with finger, about 30 minutes. Serve warm, topped with a dollop of vanilla yogurt.
Iced Cucumber Soup *6–8 servings*
(Gathered by Miriam Haas from a restaurant in Monks Corner, SC)
3 cucumbers peeled, split, seeded, and chopped
1 onion, chopped
3 tablespoons butter
3 tablespoons flour
2½ cups vegetable stock
1 teaspoon dill
2 teaspoons lemon juice
Salt and pepper to taste
Sour cream as garnish
Combine onion and cucumber and cook in butter over medium heat until soft. Add flour while slowly stirring. Add in vegetable stock and continue to stir to keep mixture smooth. Add dill and lemon juice. Cook until thickened. Press through food mill or puree in blender. Combine with light cream and add salt and pepper to taste. Chill and serve topped with sour cream.
