Farm Fresh Fridays - Posts - Our Green House

Roasted Eggplant Parmigiana with Ground Turkey

Posted by Pam Davis on Sep 7th 2018

I'm so happy to share another farm fresh recipe from my friend Christine! I love having such a good friend who is a whiz in the kitchen. This week eggplant was abundant at the farmers market so Christine whipped up this delicious meal. I hope you enjoy it as much as we did!Ingredients: 1 lb ground turkey 3 medium eggplant 1 jar marinara sauce 1 8 oz package mozzarella ½ cup parmesan Olive oil spray Italian seasoning Garlic powder Sea saltDirections: Spray 2 cookie sheets with olive oil and preheat oven to 425. Peel eggplant if desired, then cut into 1/4" thick slices. Place slices in single layer on cookie sheets, it's ok to slightly overlap the layers. Season with Italian seasoning, garlic powder, and salt. Roast for 20-30 minutes at 425 Flip the slices after 15 minutes and rotate trays so all slices brown. While the eggplant is roasting, saute ground turkey until browned and crumbled, set aside. In a 13x9 pan, place a layer of sauce on the bottom Add the following layers: eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce shredded mozzarella sprinkle of parmesanBake for 30 minutes at 350. Cut into 12 servings.

Spicy Grilled Shrimp over Harvest Fresh Salsa

Posted by Pam Davis on Aug 30th 2018

It's the peak of summer vegetable season here in Connecticut and as a result, our farmers' markets are loaded with a vibrant medley of harvest fresh veggies! We've had another hot and humid week here, the kind where nobody wants to be spending much time in the kitchen. So when my amazing friend Christine came over the other day, she used lots of the fresh veggies I'd picked up at the market this week to whip us up this light, refreshing dinner. A little time chopping in the kitchen and then outside for a quick grill of the shrimp skewers. Packed with fresh summer veggies and flavorful grilled shrimp, I think it may be my favorite dinner ever! Here's a quick tip for the corn, cook a couple extra ears when you're making fresh corn on the cob. It'll keep for a few days in the fridge and as a result, it'll be easy to cut the cooled corn off the cob for your salsa! Ingredients Shrimp Marinade: 1/2 Lime 1 tsp chili powder 1 tsp garlic powder 1 tsp sea salt 1/4 cup olive oil 2 lbs Jumbo (21-26 ct) shrimp Salsa: 4 fresh tomatoes 1 green bell pepper 1/2 red onion 1/2 jalapeno pepper 1 clove garlic 2 ears cooked corn, cut off the cob 1 can black beans, rinsed & drained fresh cilantro, to taste chili powder, to taste lime juice, to taste salt, to taste Accompaniments: sour cream or plain Greek yogurt avocado slices lime wedge Directions Mix together marinade ingredients, then add the shrimp and marinate for 30 minutes. If using wooden skewers, begin soaking them in some water now also. While the shrimp is marinating, dice your harvest fresh tomatoes, pepper, and onion. Finely dice the jalapeno and mince the garlic. Toss the veggies, corn, and beans into a bowl, then add cilantro, chili powder, lime juice and salt to taste/ Remove shrimp from marinade and skewer and grill over direct, medium heat until brown to bring out the flavor (3-5 minutes per side). Finally, serve the shrimp on a bed of salsa and garnish with sour cream, avocado, and a lime wedge. P.S. I just love those linen placemats because they're such a great blend of rustic, yet elegant!

Roasted fresh tomatoes and garlic chicken sausage

Posted by Pam Davis on Aug 24th 2018

Because It’s tomato season we are featuring my favorite cherry tomato recipe!!! Fresh tomatoes are my favorite Farmer’s Market treat, I love these colorful pints that my favorite farmer was selling at the market this week. This week, for our Farm Fresh Friday recipe, my friend Christine has done it again with a super simple, super flavorful, and super healthy recipe that stars loads of them. Enjoy! Ingredients Big container tomatoes/ or 3 pints of cherry tomatoes 2 packages garlic chicken sausage, cut into bite-size pieces White beans 1-2 cans (any combo cannellini/northern/etc) Balsamic vinegar Red wine vinegar Apple cider vinegar Olive oil Sea salt Oregano Fresh Basil Fresh Parsley Fresh Rosemary Fresh Directions: Preheat oven to 425 degrees Place tomatoes in a roasting pan Drizzle with olive oil Sprinkle on some Sea salt Drizzle on a bit of each: red wine vinegar, apple cider vinegar, and balsamic vinegar Sprinkle with fresh herbs: parsley, rosemary, basil, oregano Roast at 425 for 30 minutes Add the cut up chicken sausages Roast for another 20 minutes Add white beans (drained and rinsed) And Roast for another 10 minutes

Farm Fresh Fridays - Easy Corn on the Cob

Posted by Melissa McKee on Aug 10th 2018

This is my husband's trick to perfectly cooked farm fresh corn on the cob (which we get at our weekly farmers market). We send the boys out to the porch to husk the ears of corn while we prepare the grill for cheeseburgers. We cut huge slices of fresh tomato from the market for our burgers. The kids eat their tomatoes cut in wedges sprinkled with a little salt and pepper. Boil a big pot of water. Add the corn and bring it back to a boil. Once it’s returned to a boil cook for 2 minutes. Cover the pot and turn off the heat. Let it sit for at least 10 minutes or until you are ready to eat it. It will stay warm for serving for an hour. Just add butter, salt, and pepper and you have perfect corn on the cob with no fuss!

Blueberry Smoothie - Farm Fresh Fridays

Posted by Pam Davis on Jul 26th 2018

Pick-Your-Own farms are a great (and yummy!) summer activity. With blueberry season in full swing here, I wanted to share a blueberry smoothie recipe I created recently. Mommy Mixologist I love my morning smoothies. My kids laugh at me as I walk around the kitchen throwing things into the blender. The more ingredients the better. I add anything with nutritional value. Because I don't follow a recipe, sometimes it is a hit and sometimes it is a miss. This one was a hit! Blueberry Smoothies 2 cups organic wild blueberries 2 ripe bananas 4 strawberries turmeric - 1tsp cinnamon 1 tsp 1 cup almond butter almond milk - 2 cups sesame seeds - handful flax seeds - handful almonds - handful Walnuts - handful 1 tsp vanilla Ice 1 cup water Directions: Add all ingredients to blender and blend on high until smooth What's your favorite way to use up all those fresh berries?

ZOODLES! - Farm Fresh Fridays

Posted by Melissa McKee on Jul 19th 2018

Zoodles My oldest son loves zucchini season because of this dish: (click here) Zucchini Noodles with Avocado Cream Sauce. It’s not the fastest zucchini dish we make (wait for our easy roasted zucchini wedges if you like quick) but it’s still super easy if you have a spiralizer. I like to put my son to work making the zoodles with the spiralizer while I make the sauce. He loves to see just how long he can make the noodles. We enjoy this dish alone for those hot nights when you are looking for something light, but we’ve also eaten it with turkey meatballs or grilled chicken thighs. If you have a spiralizer, what veggies do you turn into noodles?

Farm Fresh Fridays: Easy Peasy Snap Peas

Posted by Sonya on Jul 5th 2018

One of the things I love about farmers markets is the ease of introducing my kids to different types of produce with free samples that I can feel great about! This week I was reminded of that when one of the organic farmers had open containers of snap peas that they urged customers to try. Seriously, what could be an easier side dish than a handful of raw snap peas! If your kids are the kind that insist on some sort of sauce (back in my nanny days, I took care of 2 that insisted ketchup went on *everything* including cantaloupe...), a dollop of ranch dip or hummus pairs nicely. But, if you want to jazz up those peas just a tad, these crunchy, lemony snap peas take just a few minutes to throw together. The longest step is de-stringing the peas, which, honestly, is something I'd never done before this summer. Ingredients: 1 lb snap peas 1 lemon 1T avocado oil (or olive oil or butter) salt Preparation Steps: De-string your peas Zest and juice the lemon Heat a large skillet over medium heat. Once it's hot enough (a drop of water sizzles), add your oil. Place peas in the pan and toss to coat them in the oil. Let them sit for 15 seconds before stirring again. Stir a couple more times, roughly every 15 seconds, just until heated through. The goal is warm, bright green peas. This took me just over 2 minutes. Transfer peas to your serving dish, add the lemon zest and a pinch of salt then toss to evenly distribute. What do you think, is it necessary to de-string your peas? What is your favorite way to eat snap peas - tell us and others in comments below!!

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