Know Your Farmer Series: 4 February 2023
Spinach, Garlic, Onions, Carrots, Dehydrated Oyster Mushrooms, Freeze Dried Blueberries, Pea Shoot Microgreens, Spaghetti Squash.
These were my finds from the Culver Farmers’ Market this week.
The spinach, spaghetti squash (my new obsession!), orange carrots, garlic, and onions were from Flower Hill Farm. The pea shoot microgreens, heirloom carrots, mushrooms, and freeze dried blueberries are from Hole In The Woods Farm. I also had some salad turnips left over from last week from HITWF.
There are many benefits to getting your food from the local Farmer’s Market:
1) Healthier eating because you increase the amount of vegetables and other plants in your diet.
2) Food has higher nutritional density because it is not transported through long distances and it is harvested at peak season.
3) You support local businesses and families.
4) It tastes better!
As part of our Get Healthy With Dr. Adame Program, we will feature our haul from the Culver Farmers’ Market and showcase full meals using their ingredients.
I tend to “batch cook”. I will make only a couple of recipes per week which can be then eaten as left overs or “repurposed” as part of other meals.
With these goodies, I batch cooked roasted carrot hummus and creamed spinach. I am saving the mushrooms for another time.
I realized while I was cooking that I totally forgot to order green onions from HITW farm this week! So I settled for a shallot that I had on hand to make the carrot hummus.
Carrot Hummus:
Ingredients: 1 shallot (or green onions from HITWF), whole head of garlic (peeled and halved), 1 pack Flower Hill Farm carrots, 2 bunches heirloom HITWF carrots, 1 cup nutritional yeast, handful shelled pistachios (or any nut), juice of 1 lime, tiny bit of extra virgin olive oil, salt and pepper to taste
Directions: At 450 degrees, for about 20 minutes, Pan roast the carrots with a tiny bit of olive oil, lime juice, and salt. Allow the mixture to cool down, then place in a food processor. Add the remaining ingredients. Blend until smooth. You may need to add more pistachios or olive oil to get the texture you like.
How To Use The Carrot Hummus
The carrot hummus can be served in sandwiches, in tacos or tostadas, as a topping for soups or casseroles or veggie bowls, or as a dip with raw veggies and crackers. This was a hit! The sweetness of the carrots blended great with the rest of the savory ingredients!
Creamed Spinach:
Ingredients: 2 chopped onions, whole head of garlic (peeled and halved), 1 cup nutritional yeast, 16 oz spinach (stems removed, coarsely torn into small pieces), 2 cups oat milk, 1/4 cup whole wheat flour, extra virgin olive oil, lime juice, salt and pepper to taste
Directions: Saute the onions and garlic in a large cast iron skillet with either water or olive oil. I used a tiny bit of olive oil mixed with lime juice. Cook until fragrant. I avoid using non-stick. Add the spinach and microgreens. Mix until wilted down. Add the remaining ingredients, and cook mix or whisk frequently 5 minutes until the mixture is thick and creamy. Add salt and pepper to taste.
How To Use Creamed Spinach
The creamed spinach can be served as a side dish, in sandwiches, as a pizza topping, as a heart pasta sauce, mixed with veggies as a casserole dish, in tacos or tostadas, or as a dip with raw veggies and crackers.
This dish freezes well for use later in the week.
Meal Ideas
For dinner, I roasted the cut up spaghetti squash with a tiny bit of olive oil and lime juice and salt. 450 degrees for 30 minutes. I made a bowl of the roasted squash, creamed spinach, carrot hummus and some baked tofu (marinated in lime juice and soy sauce). I topped with salad turnips (not shown). I flavor with lime juice and serve with a side of fruit. We had leftovers to repurpose for the week.
Freeze Dried Blueberries
Xenia from Hole in the Woods Farm freeze dries these blueberries from another local farm (from North Judson) for tasty treat. They seriously taste like candy even though they have no added sugar! You can eat them as a snack or an easy breakfast on the go or as a heartier breakfast with some coconut yogurt or peanut butter.
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