Dodson Farms Jam

Right now (Dec. 2- Dec. 24) you can find a selection of jam at the Memphis Arts Collective Made in Memphis Holiday Show at 1501 Union Ave. Here's a link to their page: http://www.memphisartscollective.com/ We will also have jam, veggies and some handmade goodies at the Memphis Farmers Market Holiday Market on Dec. 10th from 10-2.

Change in venue for Dec. 3rd

Due to the St Jude Run this Saturday we will be moving our Market's location this week, 12-3-11. We will be joining the Cooper-Young Community Farmer's Market at 1st Congregational Church. It is located on Cooper Ave just South of Young Ave on the East side of the street in their South parking lot. Cooper will be blocked from Union Ave to Young Ave so travel accordingly.

Next week, 12-10-11 we will be at the Memphis Farmer's Market's Winter Marketplace in downtown Memphis. We will return to Tsunami 12-17-11, and we will keep you posted regarding Christmas and New Year's eve.

Sweet Poato Hummus

1 medium sweet potato, baked, skin removed

1 can kidney beans, drained and rinsed

1 tablespoon lemon juice

2 tablespoons almond butter

2 tablespoons olive oil

2 teaspoons ground cumin

1/2 teaspoon cinnamon

dash of cayenne pepper (to taste)

1 garlic clove

salt and ground pepper (to taste)

Place all in ingredients in a food processor and blend until creamy. Serve with sweet potato chips or pita wedges.

Sweet Potato Cookies! Yum!!!

1/2 c. shortening
1/2 c. honey

1/2 c. sorghum
2 eggs
1 1/2 c. cooked, mashed sweet potatoes
2 1/2 c. self rising flour
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 c. craisins
1/2 c. white chocolate chips

Cream shortening and honey. Add eggs. Mix sweet potatoes and sorghum together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in craisins and white chocolate chips. Chill for 30 minutes.

Drop by tablespoonful onto a greased cookie sheet (they don't spread, so you can place a bunch on the cookie sheet. Bake at 375 degrees for about 15 minutes. Remove from cookie sheet immediately and allow to cool. Makes 6 dozen cookies.

Memphis Farmers Market

Well the weather's suppose to be nice & sunny tomorrow - great for some MFM shopping and fun! We'll have onions, Swiss chard, kale, collards, sweet potatoes, nasturtiums, salad greens, broccoli rabe, strawberry freezer jam, zucchini marmalade and aprons. I'll be making more jam soon.

Kale Lasagna

Ingredients:
Servings: 12
• 1 (9 ounce) box of lasagna noodles
• 1/4 to 1/3 lb. kale (or other leafy greens)
• 2 tablespoons olive oil
• clove of garlic, diced
• pinch of salt & pepper
• 1 egg
• 1 (15 ounce) container ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup water
• 3 cups of marinara or 1 24 oz. jar spaghetti sauce

Directions:
Prep Time: 30 mins
Total Time: 1 1/2 hrs
1. Preheat oven to 375.
2. Wash and remove stems of kale. Heat skillet over medium high heat and add olive oil, garlic and kale. Sprinkle with salt & pepper (to taste). Saute until greens are wilted. Remove from heat and allow to cool.
3. Once kale is cool, place in bowl of food processor and chop thoroughly. Add egg, ricotta
cheese, TWO cups of the mozzarella cheese and Parmesan cheese and process. Set aside.
4. Mix water and spaghetti sauce.
5. In a 13X9X3 pan, spread 1 cup of sauce and water mixture in bottom of pan.
6. Layer in order, uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta
cheese and greens mixture and 1 cup of spaghetti sauce. Repeat, ending with sauce on top.
7. Top with remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.
9. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
10. Let stand 15 minutes before serving.

After the lasagna has cooled, it can be portioned out and frozen for a quick single serving meal later.

Broccoli Rabe

Broccoli Rabe with Cannellini Beans
Ingredients
1 pound(s) broccoli rabe, ends trimmed, coarsely chopped
1 1/2 Tbsp olive oil, extra-virgin
3 Tbsp minced garlic
15 oz canned cannellini beans, rinsed and drained
2 Tbsp fresh lemon juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions
* Bring a large pot of salted water to a boil over high heat. Boil broccoli rabe until just tender, about 3 to 4 minutes; drain and set aside.
* Place oil and garlic in a large nonstick sauté pan; set over low heat. Sweat garlic for approximately 10 minutes, stirring frequently, keeping oil and garlic together in center of pan to avoid browning.
* Add beans to pan; stir well to combine.
* Add broccoli rabe and lemon juice to pan; toss to combine. Season well with salt and pepper. Yields about 1 heaping cup per serving.

After I tried this I decided that I'd leave the lemon juice out next time or add a whole lot less. It was kind of overpowering. Maybe balsamic vinegar would be better. I'm going to play around with this and see.