Recipes
5/25/2019 Watermelon Tasting
TTFM has had lots of fruit over the last couple of months. We had strawberries in April, peaches in May, then blue berries. The last couple of weeks My Mother's Garden was bringing watermelon from Saffold Farm, a neighboring farm in Wimauma. During today's market we did a taste test with one of these melons while also sharing a refreshing flavored recipes advertised on the USDA website. Next week we will be doing a taste test of Jeff from Peach Pit Farm's delicious blackberries. Don't miss out!
Refreshing Watermelon-Flavored Water
Makes: 8 Servings
Prep time: 10 minutes
Try this refreshing flavor combination of watermelon, lime, and mint, or create your own!
Ingredients:
1 cup watermelon
1 lime
5 mint leaves (optional)
Directions:
Wash all produce.
Collect, slice*, and measure all ingredients before starting to prepare the recipe.
Add all ingredients plus enough cold water to a fill a 2-quart pitcher. Chill overnight in the refrigerator for the most flavor, and store in the refrigerator until ready to drink. The fruit will stay fresh in the water for up to 48 hours after being prepared.
After you drink the water, you can eat the fruit or blend it into a smoothie!
Resources:
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/flavored-water
Market Meal Recipe from 3/09/19
Check out Mara Latorre from The Funk Spork and her plant-based Ginger Teriyaki Lettuce Wrap recipe.
Market Meal Recipe from 3/09/19
Made by Kelly Seeley from Simply Nourish. Kelly is a long time resident of Temple Terrace who has a passion for organic and whole food cooking.
Vendors included in this meal are: My Mother’s Garden, Numa Nursery, P & B Honey, Peach Pit, and Trailbale Farm
Trailbale Farm Chicken Leg Quarters
- Preheat oven to 375°
- Lightly coat chicken with mayonnaise
- Generously coat with dried moringa, garlic powder, onion powder, celtic sea salt & pepper .
- Heat cast iron skillet medium high heat
- Add grass-fed ghee
- Brown both sides of chicken leg quarters
Place in preheated 375° oven, cook until internal temperature is 160°.
Temple Terrace Farmers Market Wilted Greens
- Devein and tear kale, chop broccoli, tear arugula
- Toss with olive oil & generously sprinkle with Numa Nursey's Moringa Spice
- Chop onion, sauté in bacon fat & grass-fed ghee until translucent over medium heat
- Add minced garlic, sauté just a minute or two more until fragrant
- Place the seasoned kale, broccoli and arugula in pan with onion and garlic and cook until greens are wilted. Approximately 5 minutes.
- Add celtic sea salt to taste
- Remove from pan and drizzle with 2 part honey to 1 part rice vinegar
Serve warm
Spring Market Salad
- Green lettuce
- Kale deveined and torn
- Daikon radish sliced
- Red pepper chopped
- Starfruit chopped
- Temple Terrace Loquats chopped and sprinkled with fresh lemon juice
- Hard boiled eggs
- Sesame seeds
Toss with Asian Ginger Dressing
3 cloves garlic minced
2 tbls ginger minced
3/4 c olive oil
1/3 c rice vinegar
1/2 c tamari
3 tbls honey
1/4 c water
TTFM has had lots of fruit over the last couple of months. We had strawberries in April, peaches in May, then blue berries. The last couple of weeks My Mother's Garden was bringing watermelon from Saffold Farm, a neighboring farm in Wimauma. During today's market we did a taste test with one of these melons while also sharing a refreshing flavored recipes advertised on the USDA website. Next week we will be doing a taste test of Jeff from Peach Pit Farm's delicious blackberries. Don't miss out!
Refreshing Watermelon-Flavored Water
Makes: 8 Servings
Prep time: 10 minutes
Try this refreshing flavor combination of watermelon, lime, and mint, or create your own!
Ingredients:
1 cup watermelon
1 lime
5 mint leaves (optional)
Directions:
Wash all produce.
Collect, slice*, and measure all ingredients before starting to prepare the recipe.
Add all ingredients plus enough cold water to a fill a 2-quart pitcher. Chill overnight in the refrigerator for the most flavor, and store in the refrigerator until ready to drink. The fruit will stay fresh in the water for up to 48 hours after being prepared.
After you drink the water, you can eat the fruit or blend it into a smoothie!
Resources:
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/flavored-water
Market Meal Recipe from 3/09/19
Check out Mara Latorre from The Funk Spork and her plant-based Ginger Teriyaki Lettuce Wrap recipe.
Market Meal Recipe from 3/09/19
Made by Kelly Seeley from Simply Nourish. Kelly is a long time resident of Temple Terrace who has a passion for organic and whole food cooking.
Vendors included in this meal are: My Mother’s Garden, Numa Nursery, P & B Honey, Peach Pit, and Trailbale Farm
Trailbale Farm Chicken Leg Quarters
- Preheat oven to 375°
- Lightly coat chicken with mayonnaise
- Generously coat with dried moringa, garlic powder, onion powder, celtic sea salt & pepper .
- Heat cast iron skillet medium high heat
- Add grass-fed ghee
- Brown both sides of chicken leg quarters
Place in preheated 375° oven, cook until internal temperature is 160°.
Temple Terrace Farmers Market Wilted Greens
- Devein and tear kale, chop broccoli, tear arugula
- Toss with olive oil & generously sprinkle with Numa Nursey's Moringa Spice
- Chop onion, sauté in bacon fat & grass-fed ghee until translucent over medium heat
- Add minced garlic, sauté just a minute or two more until fragrant
- Place the seasoned kale, broccoli and arugula in pan with onion and garlic and cook until greens are wilted. Approximately 5 minutes.
- Add celtic sea salt to taste
- Remove from pan and drizzle with 2 part honey to 1 part rice vinegar
Serve warm
Spring Market Salad
- Green lettuce
- Kale deveined and torn
- Daikon radish sliced
- Red pepper chopped
- Starfruit chopped
- Temple Terrace Loquats chopped and sprinkled with fresh lemon juice
- Hard boiled eggs
- Sesame seeds
Toss with Asian Ginger Dressing
3 cloves garlic minced
2 tbls ginger minced
3/4 c olive oil
1/3 c rice vinegar
1/2 c tamari
3 tbls honey
1/4 c water