Dodson Farms: 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.

Roasted Veggies

This isn't a recipe per se, it's more like instructions and you use what you'd like and how much you want. It's just like the Savory Sweet Potato recipe, except I've added lots more.

Sweet potatoes
Baking or new potatoes
Carrots
Turnips
Parsnips

Peel all veggies, except maybe the potatoes. Cut into small similar sized pieces and roast the same as the savory sweet potato recipe. If you have NEVER liked turnips (like me) you will change your mind. I did this to try to sneak in a few veggies my guys would not have eaten otherwise, and they didn't know the turnips and parsnips were in there, and they ate it up!!! Rutabaga would be good too, as well as beets, any root kinda veggies!

Savory Sweet Potatoes

4 cups sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 handful rosemary leaves
Coarse ground sea or Kosher salt to taste
Coarse ground pepper to taste

Directions

1. Heat oven to 400º F. Place sweet potatoes on a baking sheet or baking dish.
2. Drizzle olive oil, rosemary, salt and pepper on potatoes and stir to coat. Arrange sweet potatoes on in a single layer (too crowded and they won't crisp).
3. Bake potatoes, stirring occasionally, until crisp, about 30-45 minutes. Serve hot or warm as a side dish for fish, chicken or other veggies.

Winter Squash & Coconut Milk Soup

We have a lot of winter squash right now, so I thought I'd post one of my favorite recipes for it.

Winter Squash & Coconut Milk Soup
Serves 4 -6

4 cups cooked winter squash* **
1 can full fat coconut milk (if using low fat, the coconut flavor will be a bit less prominent)
2 tablespoons olive oil
1 onion diced
Juice of 1 lime
Hot water (enough to bring soup to desired consistency)
Salt and pepper to taste
Cilantro to garnish

Directions

1. Sweat onion in olive oil for 7 - 10 minutes.
2. Add squash and stir. Allow to simmer for about 5 minutes.
3. Add coconut milk and stir, simmer another 10 minutes.
4. Remove soup from heat and allow to cool slightly. Once cooled to about room temperature, add lime juice, salt and pepper. Puree mixture in blender until smooth. Add enough hot water to bring mixture to desired consistency. Serve warm or at room temperature with cilantro to garnish, with sourdough bread.

* A great combination is butternut, acorn, delicata and Hubbard as well as buttercup. You can throw some sweet potatoes in for good measure too!
** To cook the squash, cut them in half, lengthwise from blossom to stem ends. Scoop out seeds and place squash cut-side down in a baking dish coated in a small amount of oil or non-stick cooking spray. Cover with a lid or foil and bake at 400º for 30 minutes, check squash at this time to determine doneness. If a fork inserted in skin side of squash goes in easily, it is done. You will probably have to bake for about an hour to reach desired doneness. Once squash is cooked, remove from oven and allow to cool enough for you to be able to handle it. Cut skins off using a pairing knife. If you are not going to cook the soup immediately, measure 4 cups of mixed squash into a quart size freezer bag and freeze until ready to use. Thaw mixture out in fridge over night, or on kitchen counter until soft enough to use.

Red Crowder Pea Hummus

4 cups cooked red crowder peas
1/3 cup tahini
1- 2 tablespoons olive oil
5 tablespoons lemon juice
2 teaspoons garlic
1 large roasted red bell pepper
3 - 5 roasted jalapeno peppers
1/2 - 1 teaspoon salt
1/2 - 1 teaspoon pepper
1 teaspoon cumin

Place all ingredients in food processor and pulse until well blended and smooth. Adjust seasoning to taste. Olives can be added, kalamata are yummy, but you can add just about anything you fancy. Serve with raw veggies and toasted pita - great on sandwiches too!

Sour Cream Sweet Potato Pie

Ingredients for pie:
1 cup packed dark brown sugar
1 tablespoon flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup sweet potato puree
1/2 cup sour cream
2 large eggs
1 cup evaporated milk
1 9 inch unbaked pie shell

for topping:
1/4 cup chopped pecans
1/4 cup packed dark brown sugar
1 tablespoon unsalted butter

Preheat oven to 400º F. In a bowl, combine sugar, flour, spices and salt. In another bowl, whisk potatoes, sour cream, eggs and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell. Cover exposed pie crust with foil to prevent excess browning and bake for 50 to 60 minutes or until set.
To make topping: in a small bowl, combine the pecans, sugar and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted. Serve with whipped cream.

Dodson Farms

Change in venue for Dec. 3rd

Jam!

Tomatoes!

More tomatoes & nasturtiums.

Baby spinach

Baby lettuce!

Memphis Farmers Market

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Roasted Veggies

Savory Sweet Potatoes

Winter Squash & Coconut Milk Soup

Red Crowder Pea Hummus

Sweet Potato Casserole

Sour Cream Sweet Potato Pie