Tips &Recipes

Welcome! Please scroll down to explore all our recipes and veggie cooking tips

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Field peas and Rice Jamaican Style inspired by Auntie Phyllis on utube

This recipe really works well with the Caramonie field peas we grow at Pauline's Lucky Market Garden. The peas are dried and there's no need to soak them. They will have an al dente texture that  really compliments the soft  rice and veggies. It's  satisfying yet not super filling, a fine side dish to accompany grilled or fried fish, shellfish, chicken and tofu.  VEGAN Serves 4-6

INGREDIENTS:

1/2 cup dried Pauline's Lucky  Market Garden Caramonie field peas

4 cups water 

1 tsp salt

1 onion sliced 

1 Tomato diced

1/2 large red or yellow bell pepper sliced

1 tsp fresh minced garlic 

1 cup white rice

2 cups coconut milk 

METHOD:

Using a medium sized pot, boil water and add salt. Stir in the dried field peas. Adjust heat to medium. Cover and cook peas for about 30-40 minutes until they soften enough to be smashed with a spoon (tender not mushy).

Stir in garlic, tomatoes, peppers and onions. Add rice and coconut milk. Stir briefly, then cover and cook on low simmer until all the liquid is absorbed 20-30 minutes. It's ok to lift the lid and check in case it's cooking too quickly. Fluff and serve. Tastes just as good the next day!

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Baby Bok Choy Soup 

This is light soup that will warm you up inside. Wonderful on a cold gloomy winter day. Makes about 4 servings  

 Basic Ingredients:

3 large baby bok choy chopped (about 4 cups)

1/4 cup diced onion
6 cups chicken or veggie stock
Salt and pepper to taste
1/4 teaspoon garlic powder

Optional:
1 1/2 cups leftover cooked pasta eg spaghetti chopped
1 cup cooked spinach chopped

Putting it together:
Place bok choy, onions and stock in a large pot. The liquid needs to cover the veggies by about an inch. Bring pot to boil uncovered then reduce heat and cook til veggies are tender about 20 minutes on medium heat. Add your optional ingredients and heat through. I love to fry my pasta up first in a little butter. Season with garlic powder, salt and pepper. Drizzle with a little melted butter. surely some might want to add a little ginger and wouldn't just about any mushrooms just make it even better? 

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Mediterranean Lemon & Garlic Dressing Recipe, the perfect match for Spring Mix

(makes 2 1/4 cups, easy to make half recipe)

INGREDIENTS:
2 cloves garlic
2 1/2  lemons
1 1/2 tsp salt
1/2 tsp black pepper
2 tsp locally produced honey
2 cups canola oil

DIRECTIONS: Mince garlic and crush with the back of a spoon in a medium sized mixing bowl.  Squeeze lemons and add juice to bowl.  Stir in salt, pepper and honey.  Blend well. Slowly whisk in oil pouring it into bowl in a thin stream.  Store in a glass jar.  Use within 5 days.

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  USING HIBISCUS LEAVES AND FLOWERS

Hibiscus sabdariffa, known also as roselle, jamaica, sorrel, is grown on our central Florida farm in the summer. It produces edible leaves called sour leaves or sour herb in July and August. In September it yields striking deep red edible calyces usually referred to as hibiscus flowers. Cultivated for generations in tropical parts of the world, it is gaining much attention in the U.S. 

In Mexico the hibiscus flowers are well known to make a wonderful beverage called agua jamaica. In New Zealand and Austrailia they are used to make jams and sauces. When eaten fresh, they taste a bit like a very tart blueberry. The leaves can be stripped from their stems and used raw in salads or cooked in soups and stews. They are especially good prepared in dishes with fish, shrimp, rice, chicken, lentils and curry. It is good to note that the leaves become tender very quickly and cook down in size as many greens do. Raw leaves can also be turned into tasty wrappers to stuff small amounts of foods such as rice, tuna or chicken salad etc. We usually use about 1 tablespoon of stuffing per leaf, carefully fold the leaf edges over to wrap the fillings and then steam the stuffed leaves for 5-8 minutes or microwave for about 14 sec. Try our favorite recipe below.  They can be made ahead of time and reheated. Rolling the filling into the leaves is super easy. 

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MUSHROOM RISOTTO STUFFED HIBISCUS LEAVES

Inspired by middle Eastern stuffed grape leaves, I developed this tasty recipe using leftover risotto. The tart leaf imparts a nice contrasting flavor to the rice wrapped inside! Make these to as a small addition to a special lunch or as an appetizer. Great for a picnic or potluck

(makes about 18, plan on  2/serving)

18-20 hibiscus leaves

2 tablespoons olive oil

2 cloves of garlic minced

1 tablespoon onion finely chopped

1 cup sliced button mushrooms

1/2 cup uncooked arborio rice

2 cups chicken or vegetable broth

1/4 cup grated parmesan cheese

1/2 tablespoon balsamic vinegar

Warm broth in a small pot. In a skillet heat oil and cook onions until tender. Stir in rice, coating with oil.       Cook a few minutes stirring until rice turns transluscent. Add mushrooms and cook another 3 minutes. Add hot broth 1/2 cup at a time, stirring continually. Keep adding small amounts of broth as it is absorbed until the rice is soft and creamy about 20 minutes. Remove from heat and stir in cheese and vinegar. Allow the risotto to cool enough to handle. Use our photos below to stuff the fresh hibiscus leaves.

Remove hibiscus leaves from stems and rinse. Lay flat and place 1 tablespoon of risotto on each leaf. 

 Fold the leaf to encase the rice. 
 

Fold in outer leaf sections

 

Carefully roll the leaf into a tiny package

 Set in a steaming basket. Continue filling the leaves. 

 Steam over gently boiling water for about 7 minutes just  until the wrappers lose their bright green color.  Carefully remove the stuffed hibiscus leaves using tongs. Set them on a pretty platter and lightly sprinkle with salt. Drizzle rolls with a good quality, light flavored olive oil. Serve them warm or at room temp.

Nestled in a  basket and ready for steaming

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 AT THANKSGIVING MAKE THIS WITH LOCALLY GROWN HIBISCUS FLOWERS

 "Roselle or Florida Cranberry Sauce"

Ingredients
2 cups well washed whole hibiscus flowers
1 cup water
1 1/2 cups sugar
2 tablespoons cornstarch
Directions
Remove the red calyx and discard the green SEED pods. Cover the red calyces with water and simmer for 10 minutes uncovered. Mix together sugar and cornstarch. Combine with the roselles and cook for an additional 5 minutes.

Serve cool as you would cranberry sauce
Recipe from JOY OF COOKING

 

 

OUR WINTER SQUASH AND SOME RECIPES

our favorites: Green Kabocha (left), West Indies Pumpkin (center), Musca (right)

Green Kabocha:  A  beautiful Japanese winter squash.   2-4 lb average weight/each.  Green with grey stripes.  Keeps for several months at room temp.  Sweet silky deep orange flesh.  Easy to prepare.  Cut in half, remove seeds.  Steam for 20-30 minutes or bake cut side down at 350 degrees for 45-60 minutes.  So good with a little butter, cinnamon & nutmeg.  Firm enough to use for stuffed squash.  Tastes similar to a sweet potato but with a slightly drier texture.

Musca Squash:  A Florida heirloom, also called Seminole pumpkin, beige in color.   Shapes can vary somewhat, sometimes teardrop,  sometimes resembling a butternut.  Sizes vary also from 5-8 (or more) lb each.  This squash stores well for 4 plus months at room temp. A little like a pie pumpkin inside & very juicy when cooked, it is well suited for soups pies, breads & muffins.  Once it is cut & seeded unused portions can be wrapped in plastic & stored in the refrigerator for up to one week.  It is easy to prepare by halving, scooping out the seeds & baking at 350 degrees cut side down in a baking dish with sides for 45-60 minutes.  Very nice flavor similar to but not as sweet as butternut.  To serve as a side vegetable,   drizzle with warm melted or browned butter and sprinkle with cinnamon and brown sugar after baking.

West Indies Pumpkin (also called calabaza):  A Latin American delicacy. Be sure to try one of these.   Looks like  a very round beige pumpkin with alligator markings. Stored at room temp,  this winter squash keeps for 4 months.  A preferred squash to use in pumpkin flan and candied pumpkin.  Makes a wonderful pumpkin pie and is also wonderful just baked & mashed.  Individual squashes weigh 5-8 lbs each.  Flesh inside is deep orange, with a rich sweet taste & smooth texture.  Delicious baked.   Using a dish with sides, bake at 350 cut side down for 45-60 minutes.  

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Golden Squash Pies

(makes one 9 inch pie) 
delicious hot or cold

CRUST

INGREDIENTS:
1 cup unbleached all purpose four

1/2 tsp salt

1/3 cup unsalted butter

3 Tblsp ice cold water

DIRECTIONS: Place flour & salt in mixing bowl.    Cube half the butter in small pieces first & then add it to the flour.  Don't let it get soft.   Using a pastry cutter,  cut the butter pieces in the flour.  When the texture is like cornmeal.  Cube & add the rest of the flour.  Using the pastry cutter toss the cubes with flour to coat & cut them until they are a little smaller than pea size.  Add water 1 Tblsp at a time, tossing the crust mixture each time.  Gather the dough together with your hands.  Press it together into a ball.  Turn dough out of bowl onto a lightly floured board.  Using a spatula, cut the mound in half.  Stack one half on the other & press the two together with the spatula. Repeat about 10 times.  This step brings the dough together & helps keep it flaky.  Using a pastry cloth if available roll out the dough slightly larger than your pie dish.  Carefully transfer to pie pan.  Trim or fold over edges as desired.  Using a fork, prick the bottom of pie crust.

PREHEAT OVEN TO 425 DEGREES F

FILLING

INGREDIENTS:
1/2 cup sugar

1/4 cup brown sugar

2 eggs

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

2 cups cooked squash pureed

1 1/2 cups half & half

DIRECTIONS: Mix sugars & beat in eggs.  Add spices & squash.  Carefully blend in half & half.  Filling will be soupy.  Pour into unbaked pie crust.  Bake 15 at 425 then reduce heat to 350 & bake another 45 minutes or until filling is set in center.

VARIATION

   To make 18 mini pies double the crust recipe.  Cut into circles or ovals about 4 inches in diameter.  Work  each piece into an ungreased muffin cup.  Prick bottoms with fork.  Fill each with just under 1/3 cup squash mixture.  Bake at 425 for 10 min then 350 for 30.  Cool slightly in muffin tins then loosen & ease out with butter knife

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Pumpkin Muffins with Jumbo Chocolate Chips

(Makes about 24 muffins)

INGREDIENTS:

2 Tsp soft butter

3 Eggs

2 cups sugar

1 cup soft cream cheese

2 cups cooked mashed pumpkin/winter squash

3-4 cups flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp vanilla

1/2 cup jumbo semi sweet chocolate chips

DIRECTIONS: Cream butter,sugar, and cream cheese. Add eggs, vanilla, and pumpkin. Sift in flour, salt, baking soda, baking powder, and spices. Mix in the chocolate chips. Bake at 400 F, for 20 minutes. When muffins are cooled decorate tops with sifted powder sugar and a touch of cocoa powder.

 

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Oatmeal Pumpkin Bread

Here’s a great use for leftover pumpkin puree, something that virtually never gets used up. Roasting the pumpkin caramelizes the sugars and intensifies the flavors so it’s worth the effort to do on your own rather than substituting with canned pumpkin puree. If you do roast your own, be sure to use the smaller “pie” pumpkin and not the watery and flavorless decorative pumpkin.

Makes three 1 ½ lb. loaves. The recipe is easily doubled or halved.

INGREDIENTS:

1 pie pumpkin

2 cups lukewarm water

1 ½ tablespoons granulated yeast (1 ½ packets)

1 tablespoons salt

5 tablespoons unsalted butter, melted

1/3 cup honey

½ cup old-fashioned oats

¾ cup whole wheat flour

¾ cup rye flour

4 cups unbleached all-purpose flour

Neutral-tasting oil for greasing the pan

DIRECTIONS: Preheat the oven to 350°F. Split the pumpkin in half starting at the stem and place cut side down on a silicone mat or a lightly greased cookie sheet. Bake for 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.

Scoop out the roasted flesh of the pumpkin and mash it with a fork or puree it 9in the food processor. Set aside 1 cup for the dough and use the rest in your favorite pie recipe!

Mixing and storing the dough: mix the yeast and salt with the water, melted butter, and honey in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the oatmeal, pumpkin, and flours without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temperature until the dough rises and collapse (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though hit is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 9 days.

On baking day, lightly grease a 9X5X3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 –pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Place the dough in the prepared pan, and allow to rest and rise for 2 hours (or just 40 minutes if you’re using fresh, un-refrigerated dough).

Twenty minutes before baking time, preheat the oven to 350°F, with an empty broiler tray for water on any other shelf that won’t interfere with the rising bread.

Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45 to 50 minutes, or until deeply browned and firm.

Allow to cool before slicing or eating.

Recipe verbatim from Artisan Bread in Five Minutes a Day

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Lemony Chicken Wings with Rosemary & Garlic

(Makes 4-6 servings)

INGREDIENTS:
4 pounds chicken wings (about 24 pieces)

1/2 cup freshly squeezed lemon juice (3 large Meyer lemons)

1/2 cup olive oil

1/3 cup fresh rosemary, minced, or 3 teaspoons dried rosemary, crumbled

4 large cloves garlic, peeled and minced

DIRECTIONS: Salt and coarsely ground black pepper

Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape.

In a medium-sized bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate.

Preheat the oven to 400 degrees. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled.

Recipe from "Farmhouse Cookbook," by Susan Herrmann Loomis. 1991 (c)

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Dill Pesto

(fantastic with fresh baked bread)

INGREDIENTS:
1 cup fresh dill leaves loosely packed
1/2 cup fresh chopped scallion greens
1/2 cup grated sharp white cheddar cheese
1/2 cup sunflower seeds (or walnuts)
1/4 cup canola oil
salt & pepper to taste

DIRECTIONS: Grind herbs cheese & sunflower seeds in a food processor.  Slowly drizzle in oil.  When well combined season with salt & pepper to taste.
Store in refrigerator.

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Sorrel Sauce

(amazing spooned over grilled fish & steamed vegetables; extremely easy & quick)

INGREDIENTS:
3 tablespoons butter
2 cups chopped fresh sorrel leaves
1/2 cup half & half
1 tablespoon cream cheese
salt & pepper to taste

DIRECTIONS: Using a sauce pan, melt butter until it turns golden.  Add chopped sorrel,  use a spoon to coat leaves with butter.  When the sorrel is wilted, stir in half & half.  Bring to a quick boil  then drop in cream cheese stirring until it melts and cook just until the sauce thickens enough to coat the back of the spoon.   Season to your liking with salt & pepper.

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Risotto with English Peas and Fresh Mint

(serves 6)

INGREDIENTS: 2 lbs sweet fresh English peas in the pod
2 small onions
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1 fresh or dried bay leaf
6 fresh mint sprigs
1 Tbs extra-virgin olive oil, plus more for serving
3 Tbs unsalted butter
Kosher salt
2 cups Arborio rice (you can substitute white long grain rice)
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces), 
plus more for serving
Freshly ground black pepper

DIRECTIONS: shell the peas. Reserve the pods! (you should have two cups of peas, more or less). Place the pods in large pot. Quarter one onion and add it to the pot along with the carrot, celery, and bay leaf. Cover with cold water and bring to a boil. Reduce the heat and simmer until the stock has a nice pea flavor, 30 to 35 minutes. Strain the stock, discarding the solids, then return the stock to the pot and place over low heat to keep warm.

Bring a small pot of salted water to a boil and prepare a bowl of ice water. Cook 1/2 cup of the peas. Drain the peas and transfer to the ice water to stop the cooking. Drain well. Process the cooked peas in a blender until smooth, adding a little of the peas stock if necessary to help them along. Set aside.

Strip the mint leaves off 4 of the sprigs and coarsely chop them. Set aside.

Heat the olive oil and 1 Tbs of the butter in a large, shallow pot over medium-low heat. Finely chop the remaining onion. When the foaming in the pan subsides, add the onion, remaining 2 sprigs mint, and a pinch of salt. Cook over low heat, stirring occasionally, until very soft, about 13 minutes. Add the rice and another pinch of salt and stir to coat with the oil. Raise the heat to medium and cook, stirring until the rice is lightly toasted, about 2 minutes.

Add about 1/2 cup of the hot pea stock, stirring constantly over medium to medium-high heat; the mixture should be bubbling. When the mixture begins to look dry, add another 1/2 cup stock, continuing to stir. Cook, stirring constantly and adding stock in small amounts as needed until the rice is cooked about halfway, about 10 minutes. 

Add the remaining peas and continue to cook, adding stock and stirring constantly until the rice is creamy and the grains are al dente--- soft on the outside with a slight bite in the center, about 10 minutes. The peas should be tender and still bright green. 

You may not need to use all of the pea stock; whatever is left over can be frozen.

Remove the mint sprigs and stir in the pea puree and the chopped fresh mint leaves. Remove from the heat and vigorously stir in the remaining 2 Tbs butter and the grated Parmesan. Season with salt and pepper. Divide among 6 warmed plates and serve immediately. 

Offer more Parmesan cheese and extra-virgin olive oil to drizzle over the top, if desired. 
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Kale and White Bean Soup with Spicy Sausage

This is a hearty soup, made with spicy sausage, canned white beans, and chopped kale, along with tomatoes and other vegetables. This soup makes a delicious meal with hot bakes cornbread or crusty warm rolls.

INGREDIENTS:

2 tablespoons olive oil

1 cup diced onion

1 cup diced red bell pepper

1 cup diced celery

½ cup diced carrot

8-12 ounces Andouille sausage or turkey kielbasa, diced or thinly sliced

2 cloves garlic, minced

1 bunch kale, chopped (about 8-10 cups chopped)

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes, un-drained

1 can (15 ounces) white or cannellini beans, drained and rinsed

½ teaspoon salt

¼ teaspoon ground black pepper

Optional: dash of Tabasco or other hot pepper sauce

DIRECTIONS:

In a large skillet, heat olive oil over medium-high heat. Add onions, bell pepper, celery, carrots, and sausage. Sauté while stirring until onion is just tender. Reduce heat to medium-low. Add kale and garlic; cover and continue cooking for 2 minutes. Add remaining ingredients; cover and cook for 15-20 minutes, until vegetables are tender. Taste and adjust salt, as needed.

Recipe from About.com Southern Food, by Diana Rattray

Shared by farmers market customer 😍

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Turkey Chowder 
with leeks and sweet potatoes

Looking for a way to use up Thanksgiving turkey leftovers, I came across an interesting chowder recipe in an old McCall's book. Wanting to use seasonal ingredients and veggies on hand, I cooked up this variation. This soup is satisfying and warming. I would accompany it with fresh baked artisan bread and a big bowl of your favorite Spring Mix dressed with a light and slightly tart lemon vinaigrette. The original recipe included bacon, corn and used standard onions, no sweet potatoes.  

INGREDIENTS:

1 cup chopped leek (use the white part only)

3 Tblsp light olive oil

2 cups potato (diced small)

2 cups sweet potato preferably the white fleshed firm type (diced small) 

2 cups turkey broth

1/4 cup butter

2 1/2 tsp salt

1/4 tsp pepper

2 cups cooked turkey breast (diced small)

2 cups milk

1 cup heavy cream

2 Tblsp chopped fresh parsley

 METHOD:

Using a large soup pot, heat olive oil and saute leek about 5 minutes. Add potatoes and turkey broth. Cover, bring to a boil then simmer about 30 minutes or just until potatoes are tender but not mushy.   

In a separate large sauce pan, melt butter gently, then add turkey, milk, salt and pepper. Heat carefully through on medium stirring as needed. Combine with ingredients in large soup pot and stir in heavy cream. Gently cook your soup a few more minutes on medium heat but do not allow to boil.  Serve hot garnished with fresh parsley.  

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