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It's Thursday February 23, 2017

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S
ometimes, you come to the market and see a vegetable that looks beautiful. But what do you do with it? Chances are the person you’re buying that vegetable from can give you a few ideas.

In that same spirit, here are some of the recipes from the Oriental Farmers’ Market customers as well as vendors.
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Applesauce Pork Chops

Applesauce Pork Chops

1 tablespoon butter
1/4 cup chopped onion
1 apple- peeled, cored, and sliced
2 (1 inch thick) bone-in pork chops **see Morgan Meats
3/4 cup applesauce **see Enchanted Gardens Farm
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
ground black pepper to taste

1. Preheat oven to 375 degrees F.

2. Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.

3. Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 3 minutes per side.

4. Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.

5. Place pork chops in a 9×9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.

6. Bake in the preheated oven until pork chops are no longer pink in the center, about 30-45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F. Let the meat rest for 3 minutes before cutting and consuming.

Recipe By Candice Morgan of Morgan Meats

Turkish Style Eggplant

1 eggplant, peeled and sliced
olive oil
1 large onion, sliced
1 large green pepper, sliced
2 fresh tomatoes cut into skinny wedges (on a boat I have used canned tomatoes when no fresh were to be had)
at least a 1/2 cup of raisins
couscous prepared per the packaging instructions
plain yogurt
Mid East spice mixture

Mid East Spices:

1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of mace
1/4 teaspoon of ground ginger
1/4 teaspoon of seasoned salt
1/4 teaspoon of ground white pepper

Combine all spices in a small, lidded container. Shake up to mix.

Put enough olive oil into a large skillet to cover the bottom. Saute the sliced eggplant until soft and then set aside to drain. Saute the onions until soft, then add the green peppers. Cook until warm. Add raisins and then the eggplant back in to warm up. Add the wedges of tomatoes. Do not cook too long, only until they heat up, as the tomatoes will disintegrate.

Serve with couscous underneath to soak up juices. Add a large dollop of yogurt to the top and sprinkle the mid eastern spices over top. Enjoy.

(This is an embellished version of the recipe from Chris Burry of the Dickerson 41 sailboat, PLOVER.)

Provided to the Farmers’ Market by D & Don Wogaman

For many, arugula is something you eat as a salad. Jan Hinman offers a recipe that mixes it in to pasta.

Jan’s Arugula & Pasta

1 bunch rockette (aka: arugula)
4 cloves garlic
3-4 tbsp light olive oil
red pepper flakes to taste

1 box crumbled gorgonzola
4 large tbsp light sour cream

Two tbsp pignoli, lightly toasted
Whole wheat penne for 4 (Cooked as directed on pkg.)

Chop leaves of rocket small.
Chop garlic cloves.
Saute garlic briefly in olive oil —-add red pepper if desired.
Saute rockette until tender——add 3-4 tbsp pasta water and cover pan.

After 7 minutes, add entire box of gorgonzola.
Toss until melted.
Add sour cream.
Toss with hot penne.

Serve in shallow bowls, and garnish with pignoli.

Provided to Farmers’ Market by Jan Hinman.

Last summer, there was an abundance of eggplant at the market. It’s looking like this summer will be the same. Purple eggplant. Lilac eggplant. Cream colored eggplant. Skinny eggplant. Fat eggplant. Italian. Japanese. The stuff grows really well here. We needed recipes. And folks came thru…
Caponata

2 cup unpeeled eggplant, chopped in 1 “ cubes or slightly smaller
1 cup chopped celery
1 cup chopped onion
2 – 3 med to large tomatoes
1 cup chopped mushrooms

2 T capers
1 sm can chopped black olives
¼ cup raisins
1 – 2 T sugar
1/3 cup vinegar
½ cup fresh basil or ¼ cup dried basil
salt
olive oil

Put cubed eggplant in a colander, sprinkle with salt and let sit and drain at least 1 hour to remove bitterness.
Chop celery, pulling strings off as possible. Blanch in hot water in frying pan.

Saute onion, tomatoes, mushrooms in olive oil (just enough to allow for the onions to sauté). Add capers, celery, basil, raisins and olives. Cook for about 15 min.

In a separate frying pan, cook eggplant in olive oil until color changes to brownish and it is softened. Add a little water now and then so you get a steaming effect and don’t have to use so much oil.

Add eggplant to tomato mix and cook a few minutes longer. Add vinegar and sugar. Cook on med low heat until most liquid is absorbed.

Serve warm, room temp or cold on slices of baguette or ciabatta bread.

Provided to Farmers’ Market by Oriental resident Kathy Kellam.

Grampy’s Eggplant Stuffed Poblanos

(could be any pepper)

8 med. poblano chilies
1/2 lb. ground round
1/2 lb. sausage (hot or mild)
1 large Mattamaskeet Sweet onion, chopped
3 garlic cloves, chopped
1 small red or chocolate bell pepper, chopped
3 med. white eggplant, skin on,1/4 in. cubes
1 c. mozzarella cheese, shredded
1/2 c. parmesan cheese, shredded
1 T. olive oil

Cut top out of poblanos. Remove stem, seeds, and ribs. In skillet, brown ground round and sausage, remove and drain. In same skillet over high heat, saute onion, bell pepper, garlic and eggplant in 1 T. olive oil. Return meat to skillet, mix, S&P, and simmer 1 min. Preheat oven 350^. Spray casserole dish with non-stick cooking spray. Fill poblanos with mixture and place in dish. Bake 20 min. Remove dish and sprinkle with both cheeses. Bake 10 min. longer. Serve with tomato salsa.

From Julia McKeon of R’Gardens.


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Julie McKeon of ‘R Gardens in New Bern — Willis at the Oriental Farmers’ Market is her grandson — offers this recipe that uses a bunch of vegetables from these late days of spring.

Crunchy Salad

Chop into 1/4 to 1/2 inch chunks cucumber, broccoli, kohl rabi, and sweet onion or red onion depending on your taste. Add some fresh May peas, salt and pepper and mix with a little ranch dressing.

To the delight of many customers, we have had a steady supply of eggs this spring from Patrick’s Grantsboro hens and from Bob’s hens in Oriental. Patrick offers this recipe that uses a dozen…

Patrick’s Frittata

This is best prepared in a 12-inch ovenproof nonstick pan, and better if you use two pans.


4 tbsp or more olive oil (to keep the potatoes from sticking)
4 or 5 medium or large red potatoes, diced with or without the skins
1 pound chorizo (also works with bacon or other sausage)
12 eggs
1 onion diced or sliced
1 bell pepper diced or sliced (you can add a hot pepper, too)
2 cloves garlic crushed
1/2 stick of butter (or less)
1/2 to 1 cup Parmesan cheese (grated, not powder)
1 teaspoon ground cumin
1/4 cup of fresh parsley (optional)
1/4 cup of fresh cilantro (optional)
1 tsp or less thyme (fresh or dry)
Black or white pepper to taste
Salt to taste

Preparation
Brown sausage and crumble. Drain off grease, and place aside.
Lightly brown potatoes in olive oil over medium heat with the lid on the pan to cook the potatoes through (This will take about 15-20 minutes.)
Increase heat and add onion, bell pepper and garlic. Cook until onions are transluscent.
Add cumin, thyme, parsley, cilantro, pepper and salt, stir and remove from heat or place in bowl.
Pre-heat broiler.
Wash the pan used to cook the potatoes or use a clean pan and place over medium heat.
Melt butter in pan and swirl to coat the entire pan surface
Scramble 12 eggs in a bowl and pour into pan
Spoon in sausage and potato mixture evenly in the pan(they will sink)
Continue cooking for a few minutes until the eggs rise up the edge of the pan (about 5 minutes). Do not stir. The eggs in the middle of the pan should still be liquid.
Spread cheese over the top and place under broiler until lightly brown and the eggs are cooked (about 5 minutes).

With mint growing profusely right now, these additions to the recipe list are some ways to work mint in to some simple desserts.

Sue’s Mint and Honey Pears

Sue Henry describes this as a great thing to put out when guests arrive unexpectedly and you want to make something quickly with ‘no fuss, no muss’

Finely chop fresh mint.
Slice a pear and fan out the slices on a plate.
Sprinkle your fresh chopped mint over the pears.
Drizzle honey over.
Serve and enjoy.

(The flavors meld beautifully. Creamy honey is especially good on this. It is a wonderfully refreshing breakfast on a hot day, too.)

Mel’s Mint and Watermelon

Just as it sounds:

1. Cut watermelon in to bite sized cubes.
2. Add chopped fresh mint.

You can eat it right away, but the flavors get a better chance to marry if you set it aside in the fridge for a few hours.

Got a recipe you’d like to share for a vegetable that grows here? Share it by sending it to farmer@towndock.net.

Farmers' Market Hours

Winter Hours: Saturday's 9:00am - Noon

The Farmers' Market is on Hodges Street near the Harbor