Brown Rice Feta Spinach Delight!

This is a great recipe to use spring greens, scallions, asparagus and local cheese from our market vendors! File_005 Brown Rice Feta Spinach Delight
Serves 6
Time to make: 35 min
1 quart vegetable broth
3 cloves garlic
2 tabelspoons olive oil
1.5 cups brown rice (orza pasta, or white rice)
1 pound chopped asparagus
1 tabelspoon dried dill ( 2 tabelspoons chopped fresh dill)
10 ounces baby spinach, rinsed and drained
0.5 cups chopped scallions
6 oz Black Pepper Fetish (from Snow Farm Creamery)
To prepare:
Stir fry asparagus.
In a large saucepan, bring the brother to a boil and then reduce the heat to maintain a gentle simmer. In a large, heavy saucepan on medium high heat, cook the garlic in the oilive oil until golden. Add the rice, stirring to coat each grain with oil. Stir in the wine, asparagus, and dill (if using dried).  Cook, stirring often, until the wine is absorbed. Ladle in the hot broth.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill (if using fresh). Serve while hot.

Butternut Squash Soup … with a special ingredient!

Butternut Ginger Soup.
  • 1 large butternut squash peeled and cubed  (about 6 to 7 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 3 cups chicken broth (or vegetable broth)
  • 1 cup unsweetened apple juice
  • 1/2 cup half-and-half
  • Sour cream, for serving (optional)
image1.JPG I used fresh turkey broth, but you can certainly use store bought vegetable or chicken broth.
Chop up all ingredients and put it in your crock pot. Pour the broth over the top. Cover and cook on high (2hrs) or low if gone for the day.
When finished, whip with an immersion blender or in a blender. Return to the pot and add the cream.
Finish with salt and pepper to taste. Swirl in sour cream for a bit more body or top the individual portions.
Serve with fresh biscuits,  corn bread or crusty bread.

Starting Jan 7!

We've changed our winter market hours, to better accommodate our earlier-rising customers! From now on, Winter Market at the Space will start at 10:30 a.m. and go until 2 p.m. Our winter market starts January 7th and goes through March! For directions to the Space at Greenstar, please check out this map below! Find your way to the Space -- lots of parking!

It’s melon season! Try them with ice cream

Cantaloupe and Vanilla Sundae Two yummy ingredients: image1(4) Find a smallish cantaloupe, cut it in half, and remove the seeds. You"ll have two cantaloupe bowls. Fill generously with your favorite vanilla ice and indulge. Growing up, this was a family favorite. It remains a highlight dish for cantaloupe season. Feel free to add blueberries for that little extra something.

This sweet pepper recipe won’t make it out of the pan!

image2(2) The Shishitos are finally coming in!  The most delicious sweet pepper.  Supposedly you can use them in recipes but they've never lasted long enough. Plant-pan-mouth. Noelia from Oxbow farm sold me the first of the season at the Ithaca Farmers Market Olive oil, salt and pepper. image3 Sauté ever so lightly until they pop a bit and Carmelize. Sprinkle with salt and pepper, to taste. image4 Scramble up some eggs, serve on toast and top with fresh market tomatoes and basil. Serve with a side of sautéed Shishitos. Yummy! image5