Look for Spring crops like squash, beans, and new potatoes this week at the market. Great vegetable and herb plants, strawberries, carrots, tomatoes, and broccoli in addition to whole milk, grass fed meats, yogurt, and seafood will all be in abundant supply. Remember, we are open year round - rain or shine-hot or cold. For a complete list of products go to: the Product Availability page. Seasonal Recipes, Menus and More Roasted Chestnuts Ingredients: Chestnuts Directions: To roast, cut an “X” into the outer skin, bake on a cookie sheet for 20-30 minutes in a 350 degree oven. The skins will curl and the meat will be golden. Peel while warm and enjoy as is or use in recipes. Carrot Cake Ingredients: 2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger OR cloves 1 cup oil 1 cup honey 4 eggs 3 cups grated carrot 1/2 cup crushed pineapple, drained 1 teaspoon vanilla 1 cups nuts, chopped (we use walnuts) 1cup dried fruit (optional) Optional Glaze 2 cups powdered sugar 2 lemons, zested and juiced Directions: Preheat oven to 350 degrees. Grease and flour bundt pan or 2 cake pans. Mix dry ingredients. Add oil and honey, beat well. Add eggs one at a time; beat until smooth between each egg. Stir in carrots, pineapple, vanilla and nuts. At this point you can stir in the optional cup of dried fruit. Pour into prepared pan. Bake 50-60 minutes for bundt or 30-35 minutes for cake pans. Use a toothpick to check it—if it’s clean, it’s done! Cool in pan for 10-15 minutes, turn onto wire rack or platter. Cool completely before slicing. Want glaze? Whisk together glaze ingredients. Pour onto warm cake for invisible glaze or cool cake for opaque glaze. Feeling decadent? Cream cheese frosting! Seasonal Recipes, Menus and More Broccoli Bowtie Salad with Shrimp Ingredients: 1 box bowtie pasta (farfalle) 1 head broccoli, cut into bite-size pieces 1 pound shrimp, peeled 1 cup low fat sour cream 3/4 cup low fat yogurt 1/4 cup mayonnaise 2 lemons, zested and juiced 2 limes, zested and juiced 1 bunch scallions, chopped salt and pepper to taste Directions: In a large pot, bring at least 6 quarts of water to boil, add pasta and boil for 5 minutes. Stir in shrimp and continue boiling for 3 minutes—the shrimp will turn pink. Stir in broccoli and continue cooking for another 2 minutes. Drain everything in a colander, stirring lightly to cool. Rinsing the mixture would wash some nutritional value down the drain. Mix together sour cream, yogurt and mayonnaise. Whisk in juices until thouroughly combined. Stir in scallions and zest. Taste for seasoning. Place pasta mixture in a large bowl and stir in half the dressing, mixing lightly until everything is coated. Refrigerate until serving. Just before serving, mix in the rest of the dressing. May be served over salad greens or baby spinach. Dressing variation—instead of scallions, mix in 1/4—1/2 cup chopped fresh herbs—dill, tarragon or basil are all tasty options. Vegan option—omit shrimp, sour cream, yogurt and mayonnaise. Add 1/3 cup olive oil and some toasted pine nuts or walnuts. Seasonal Recipes, Menus and More Peppers and Onions Ingredients: 1/4 cup olive oil 2 large sweet peppers, sliced into thins strips 1 large sweet onion, sliced into thin 1/2 slices 1 clove garlic, smashed and chopped finely salt and pepper to taste Directions: Heat pan, then add oil, peppers and onions, stirring to coat with oil. Sauté, stirring occasionally, until limp. Add garlic and continue to cook until onions and peppers brown on the edges and garlic is soft. Use hot or store covered in refrigerator for up to one week. Italian Sausage Hoagies: Serve hot Peppers and Onions, piled on top of sausages, in toasted sub rolls. Top with provolone cheese. Copyright © 2008 Stefanie Samara Hamblen Seasonal Recipes, Menus and More Persimmon Cake Ingredients: 2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ginger 1 cup canola oil 1 cup honey 4 eggs 3 cups grated persimmon 2 tablespoons grated ginger root 1 tablespoon orange zest Directions: Stir together dry ingredients. Add oil and honey, stir until flour is completely blended. Beat in eggs, one at a time, until batter is light and fluffy. Stir in persimmon, ginger and zest. If you want to add nuts or dried fruit, now is the time. Bake in a bundt pan for 40-50 minutes at 350 degrees. Cool in pan for 10 minutes, remove from pan and cool before cutting. Glaze: Mix 2 cups powdered sugar with 1/8 - 1/4 cup orange juice, pour over warm or cool cake. Seasonal Recipes, Menus and More Potluck Potato Salad Ingredients: 3 pounds potatoes, boiled whole 1 bunch scallions, chopped 2 ribs celery, chopped 1 cucumber, peeled and chopped 1 zucchini, grated 1 cup flat leaf parsley, chopped 1/2 cup dill, chopped 1/2 cup olive oil 1/2 cup lemon juice 2 teaspoons lemon zest 2 cloves garlic, grated 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon ground pepper 2 tablespoons capers (optional) Directions: While potatoes cool, whisk together olive oil, lemon juice and zest, garlic, mustard, salt and pepper. Dice potatoes—with skins or without? You decide! In a large bowl mix potatoes with veggies and herbs. Mix in half the dressing, toss to coat. Pour remaining dressing over salad and mix lightly. Top with capers if desired. Serve at room temperature or chilled. This salad can sit at room temperature for hours without spoiling, so it is perfect for picnics too! Store covered in the refrigerator. Seasonal Recipes, Menus and More Potluck Potato Salad Ingredients: 1 cup dry lentils, cooked in 2 cups water 1 medium eggplant, cut into 1 inch cubes 1/2 cup whole wheat flour 1/2 teaspoon salt 1/2 cup olive oil 2 onions, sliced thinly 2 cups tomato puree and pulp 2 Tablespoons each cider vinegar and tamari 1 1/2 Tablespoons honey 2 teaspoons chile powder 1/4 - 1/2 teaspoon hot pepper sauce Directions: Combine flour and salt in a paper bag and shake cubed eggplant to coat. Heat oil and fry eggplant about 10 minutes, turning to brown all sides. Add all other ingredients, except lentils, bring to gentle boil, cover, lower heat and simmer for 15-20 minutes. Taste sauce for seasoning and adjust to taste. Stir in lentils, replace cover and simmer over low heat for 30 minutes. Add more tomato products if sauce becomes too thick or dry. Keeps well in refrigerator. As with other tomato-based dishes, leftovers actually taste better a day or two later. *Adapted from Nikki and David Goldbeck’s American Wholefoods Cuisine Seasonal Recipes, Menus and More Sent by: Well-fit Vegetarians vegetarianwellness@gmail.com *Sukiyaki This Japanese dish is light but extremely satisfying. Feel free to substitute vegetables from your local farmers market for those in the list of ingredients. You may also use another kind of noodle if it’s convenient. The most important part of this recipe is the sauce, made from shitake mushroom juice, sake, soy sauce, and sugar—watch out! Ingredients: 2 ounces cellophane noodles boiling water for soaking noodles and mushrooms 6 dried shitake mushrooms 1/4 cup veggie broth or water 3 Tbsp. sake (rice wine or sherry works too) 3 Tbsp. soy sauce 1 1/2 Tbsp. sugar 1 Tbsp. oil 1 cup thinly sliced onion 2 scallions, sliced (two-inch pieces white and green parts) 1 bunch (6 –8 oz.) watercress, spinach, bok choi or greens of your choice 1 cup mung bean sprouts 1/2 cup thinly sliced carrots 2 cakes silken tofu, cubed (8 oz.) Directions: In a medium bowl, soak the noodles in boiling water to cover for 15 minutes or until softened. If using another kind of noodles, cook them accordingly. Set aside. In a small bowl, soak the mushrooms in 1/2 cup boiling water for 5 minutes. Discard the tough stems, halve the mushrooms, and set aside. Be sure to save the liquid from the mushrooms. In a small bowl, stir together the broth or water, sake, soy sauce, sugar and mushroom juice—set aside. In a large skillet or wok, heat the oil over high heat. Add the onions and scallions and cook, stirring for about a minute; push to one side of the skillet. Add the remaining veggies, tofu mushrooms and noodles, placing each in a separate section of the skillet. Pour the sauce into the skillet. Cover and cook on high 5 minutes or until the veggies are tender and crisp. If you decide to use vegetables other than the ones listed, be sure to cook them accordingly.  For instance, if using green peppers instead of mung bean sprouts, slice the pepper thinly and cook it before you throw in the onions. The same goes for any vegetable that usually takes longer to cook. But remember, the sauce is the most important part—everything else is up to you, so grab what you can from your local farmer’s market! Furnished by Well-fit Vegetarians, offering vegetarian cooking classes for you and your friends at reasonable prices. E-mail vegetarianwellness@gmail.com for details. *Sukiyaki recipe from 1,000 Vegetarian Recipes, by Carol Gelles Seasonal Recipes, Menus and More BBQ Tempeh Ingredients: 1 pound Tempeh strips (Buy Local—The Tempeh Shop at Union Square Farmers’ Market) 1 cup BBQ Sauce—homemade or store-bough Directions: Heat tempeh until just warm in the microwave. Slather with BBQ Sauce and place 6”- 8” away from the broiler until it is all is bubbly and gooey—about 15 minutes.

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