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.

Veggies

Tomorrow, at Tsunami, we'll have some very nice greens- mustard, turnip and kale, turnips and sweet potatoes. See you there. The weather should be great!

Tsunami Winter Market

We will be at Tsunami (928 South Cooper) today from 10-1. We will have sweet potatoes, kale, greens and turnips. Van Cheeseman (Flora at Bluebird Farms) will be there with spinach, endive, shiitake mushrooms, duck eggs and chicken eggs. Tim Smith (Gracious Garden) will have arugula, tender lettuce mix, baby mesclun mix and spinach. There are also a few others who set up on Saturday. You will probably see McCarter Coffee, Shoaf's Loaf, Donnell Century Farm Beef, Newman Farm Berkshire Pork, Bonnie Blue Farm Goat Milk Cheeses, Evergreen Farm milk, cream, eggs & butter, Mickmak Farms hydroponic heirloom tomatoes, cucumbers & lettuces and True Vine greens, herbs and winter veggies. See our new add in Edible Memphis!

Turnips

I've never really liked turnips - I always thought they smelled awful. One day, about a year ago, I was in my parents' kitchen and noticed a dish full of little bites of a roasted veggie of some sort. They looked yummy and smelled yummy. I picked one up to try it and then asked what it was. Turnips. Really? Never having liked them I was skeptical. I gave in and tried it. I was very pleasantly surprised. Since then, I've been a turnip roaster and eater. Don't even think of offering me boiled ones - yuck! They do stink. My children are now turnip eaters too and so is my husband. Tonight, I got them to eat golden yellow beets as well. The key to all this......I lie! I've told them for ages that the turnips were potatoes. I roast them with sweet potatoes and when I find them, parsnips as well. Today when I found beautiful yellow ones at Fresh Market I bought some. I threw them in with the sweet potatoes & turnips and the cooked color was close enough to the sweet potatoes that my youngest bought it. My oldest knew better, but he ate them anyway. The sweet potatoes remain his favorite, but he has Dodson blood in him, so it stands to reason. The beet greens got cooked too. I threw those in a pot with a little olive oil and garlic and sauteed them until they were nice and tender - the stems too. They taste a lot like Swiss chard. Good with a little Parmesan cheese. See the recipe at the bottom of the blog (roasted veggies) for cooking instructions. Enjoy!!!