Tag Archives: farmer’s market

Fried Green Tomatoes

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Fried Green Tomatoes with Kraut

 

 

 

Somehow we still had tomatoes on the vine a couple of weeks ago. Here’s a nice way to use those green tomatoes

1 3/8 c all-purpose flourFried Green Tomatoes with Potato Salad
2 T corn starch
1 T Baking Powder
1 tbs coriander
2.5 tsp cumin
2.5 tsp paprika
1 t salt
1 ½ c beer or seltzer water
Flour for dredging
4-5 tbs vegetable oil (eg sunflower, organic canola, safflower)
1-1.5 lbs green tomatoes

Wash, dry and slice the tomatoes crosswise into 1/4 to 1/2 inch slices. If the tomatoes are small, just half or quarter them.

Mix the dry ingredients in a bowl and measure out liquid. Heat a pan to medium then add oil. (If using teflon add oil before heating.) While the pan heats, put a cup or two of flour in another bowl and set aside. Add the measured liquid to the dry ingredients from recipe, to make the batter. It should bubble slightly.

Keeping one hand for dry and one hand for wet. With the wet hand, pick up a few slices of tomato and gently toss into flour. Shake bowl to cover tomatoes with flour. Using dry hand, take out tomato slices, and gently toss into batter. Turn them with your hand to make sure they are covered in batter.

One by one place the tomatoes into the hot oil. Leave for a few minutes to sizzle and turn. When golden, remove from pan onto paper towel to drain. Use the same pan to go through the tomatoes, adding a tbs or two of oil if it begins to run low.

Serve with potato salad or kraut.

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Fried Green Tomatoes with Kraut 6

Eggplant Steak with Mushrooms and Sage

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??????????????????????????????? 1 or 2 globe eggplant
Salt
¼ c extra virgin olive oil
Flour for dredging
1/2 cup thinly sliced onions
8 oz mushrooms
1 small clove garlic
1/4 tsp choped sage
2 tbs balsamic or white wine vinegar
Large pinch salt
2 tbs water

Cut eggplant lengthwise into ¾ – 1 inch “steaks”. Sprinkle liberally with salt and let stand in a colander for at least 30 minutes, or up to an hour. Wash off salt and dry with towels. Heat a pan to medium and add half of the oil. Dredge the eggplant in flour and shake off. Add to pan. Try not to mess with them too much, just let them cook. After 5 minutes check that they are not burning.

If they are charring turn them and add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover. If they are not charring or browning, let them cook another 5 minutes then add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover.

Check after 5 minutes by gently pressing eggplant. When done it should be very soft to the ???????????????????????????????touch. Ripeness affects cooking time greatly, so it could take another 10 minutes. When done, place on paper towel (or towel) to drain off excess oil and serve.

While eggplant cooks, prepare the mushrooms and sage. First, take 1 tbs of the flour from the eggplant dredging and whisk with 4 T water. Set this slurry aside. Heat a pan to medium-high, add 2 tbs extra virgin olive oil followed immediately by onion and garlic. Sautee 2 minutes, sizzling and stirring. Add mushrooms and continue stirring until oil is evenly spread. Cover, turn heat down and cook 1 minute. Remove lid and add vinegar. Cook 2-3 minutes at a simmer, then add slurry. Continue stirring until sauce thickens a little.

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Four Square Meals Next Week

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  • Mock Chicken Salad – marinated tempeh in rich vegan mayonnaise with vegetables
  • Potato Florentine – Mashed potato with spinach, leek and extra virgin olive oil
  • Mung Bean Magic – protein salad with spices and seasonal vegetables
  • Curried rice – Basmati rice and faro with vegetables
  • Golden Mushroom Adzuki – crimini mushrooms and seasonal vegetable with in creamy spice broth
  • Ethiopian Pilaf – barley and rye with spices and seasonal vegetable
  • Southwestern Salad – red beans and vegetables with smoked paprika and ancho pepper dressing
  • King’s Brown Rice – brown basmati and black rice and with tamari soy, extra virgin olive oil and fresh lime

To sign up contact us here. To receive monthly menus, recipes and news please click here.DaveHeader

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Echollective Farm and Muddy Miss Farm.

This Week’s Menu

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  • Fandango Stew – pinto beans, cauliflower and jalapeno
  • Athena salad – Athena salad – Brown rice, barley, kamut, carrot and daikon, tossed with olive oil, sesame seed, nori and soy sauce
  • Tempeh Sangre – with red beets in herbed-caper sauce
  • Arco-Iris Salad – buckwheat and basmati with raisin, sweet corn, fennel and cilantro
  • First Star Stew – split red lentils with star anise, fennel, cinnamon and green cabbage
  • Rice Rojo – pink rice and einkorn with beauty heart radish and fresh herbs
  • “Seitan Sunday Roast” – seitan with mushroom gravy and zucchini
  • Lemon Pepper Potatoes – with squash, fresh lemon and black pepper

To order click hereDaveHeader

.Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Echollective Farm and Muddy Miss Farm.

Late Summer Upper – seasonal recipe

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Sweet potato and beet with cumin and corianderVegetable Sidebar

1 tbs sunflower or canola oil
1/2 tsp whole cumin seed
1 medium clove of garlic, peeled and minced (about 2 tsp)
1 small yellow onions, diced
2 small tomatoes, diced or 1 small can
2 tsp ground coriander
1/4 tsp turmeric
1 Beet (about 8 oz), cut into 1/2 inch pieces
1 Sweet potato (about 6 oz), cut into 3/4 inch pieces
1/2 cup water
1-2 tsp salt
Fresh ground black pepper

Heat the oil in a wide bottomed pot or pan to medium high. Add the whole cumin seeds. They should sputter a bit. Quickly add the garlic and saute, stirring constantly. When golden, add onions and saute for 2-3 minutes, stirring often.

Add the tomatoes, coriander and turmeric and stir once or twice. Add the beets, sweet potatoes, salt and water. Bring to a simmer, cover, turn heat down to medium low and cook for 30-60 minutes. Beets should be easily pierced with a knife. The smaller you dice the beets, the quicker they’ll cook. Check every so often that the water hasn’t boiled off, add more as necessary, 1/2 cup at a time.

If you prefer the sweet potatoes to maintain a shape, roast them, before adding at the end of cooking.

What’s Cooking at Four Square Meals

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Here’s what we cooked last wee

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Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Echollective Farm and Muddy Miss Farm.

Next Week from Four Square Meals

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Menu for pick up Tuesday April 8Seitan and delicata squash in picante sauce; patates braves Sidebar

  • Seitan with mustard greens and almond chili sauce; Pink rice and amaranth with gold beet and red onion
  • Smoky black beans and sweet potato; Barley and millet with spiced turnip and sunflower seeds
  • 3C Tempeh salad; Curried potato and cauliflower
  • Red lentils with baby kale; Faro and brown rice with red beet

To order click here.

If you like the look of some items but not others we can custom build a selection from this menu.

Black Bean Burger, green, rice, sweet potatoesVeggieburgers are always available too – Classic and Spicy Black Bean

Note: There will be no meals April 15 or 22. Back to normal April 29.

Next Week at Four Square Meals

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Menu for pick up Tuesday March 25Tarka

  • Rice noodles, azuki beans and bok choi in Thai mushroom-lemongrass broth; green kale and eggplant au gratin with barley and coconut
  • Tofu and cauliflower in creamy squash sauce; potato, mustard greens and almond with black pepper and dill
  • White bean, cucumber and pear salad with caper and sumac; faro and black rice pilaf with raisin, napa cabbage, lemon and cilantro
  • Black-eyed peas with lacinato kale in rich cumin-coriander sauce; sticky brown rice, carrot and beauty heart radish seasoned with rice vinegar and nori

To order click here.

If you like the look of some items but not others we can custom build a selection from this menu.

Veggieburgers are always available too – Classic and Spicy Black BeanChioggaNoodlesHeaderBright

Farm to School Benefit Art Auction

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CocoFarm to School Benefit and Silent Art Auction

IOWA CITY, IA – On Friday, March 21, guests will relax and enjoy an evening of fine dining against the beauty and excitement of a silent art auction and raffle at the Wedge in downtown Iowa City, from 6:00 to 8:00 in the evening. The event is free, open to the public, and sponsored in part by Four Square Meals, which will be providing complimentary samples. The event committee is passionate about the mission of Farm to School and is working diligently to make sure this event is fun and fabulous.

Guests will have the ability to enjoy the first day of Spring with a warming bowl of the Red Avocado’s Coconut Corn Soup, which will henceforth be a featured menu item at the Wedge, and available at discounted prices during this event. The works of many local artists will be on temporary display and auctioned off during the silent, with fifty percent of the proceeds going to Farm to School.dali-purgatorio-the-second-cornice-web

The highlight of the silent auction, an original Salvador Dali woodblock print illustration (“the Second Cornice”) from the Divine Comedy, will be the only item with a minimum starting bid ($2,000). Additionally, there will also be a raffle featuring prizes from New Pioneer Food Co-op, Four Square Meals, The Wedge Downtown and many more local businesses. The proceeds of this raffle will be donated to Farm to School; There will be something for everyone. For additional information on donating to, sponsoring, or attending the event call 443.857.0518 or email valentinpotra@gmail.com.

Event at a Glance: Farm to School Benefit and Silent Art Auction
To Benefit: Farm to School
Where: 136 S. Dubuque St., Iowa City, IA
When: Friday, March 21, 2014
Time: 6:00 to 8:00 in the evening
Admission: Free to the public
Sponsorships and Corporate Tables are available.
For Additional Information on Donating to, Sponsoring or Attending the Event: Call 443.857.0518 or email valentinpotra@gmail.com.

About the Wedge: The Wedge Pizzeria is a locally owned and operated restaurant that offers a variety of dining options. Its menu includes pizzas, calzones, salads, breadsticks and beverages. The restaurant also serves soft drinks and desserts. It additionally provides in catering services for special events and private parties.

About Four Square Meals: Four Square Meals is a weekly prepared meal service in Iowa City, Iowa. It provides a way to maintain a busy lifestyle without sacrificing
slow-cooked, whole foods lunches and dinners. With a convenient once-a-week,
centrally located pick up, and local delivery available, Four Square Meals is dedicated to helping individuals maintain a healthy diet without spending hours in the kitchen.

About Farm to School: The Farm to School Chapter for the Iowa City Community School District (ICCSD) connects schools with local farmers; teaches students about food, agriculture, and nutrition; and supports the local food economy. Farm to School is a project of Field to Family, whose mission it is to grow healthy communities by connecting local food and families – envisioning a region where people eat with the seasons, where farmers make a living, and our rural landscapes are diverse, abundant, and healthy.

Contact:

Valentin Potra
valentinpotra@gmail.com
818 ½ South Summit Street
Iowa City, IA 52240
(443) 857-0518

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