This recipe comes from local author Rebecca Katz, a regular customer of the Civic Center Farmers Markets in Marin. You can find this recipe in Rebecca’s book “One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends”.
6 unpeeled carrots, cut into thirds
2 unpeeled medium yellow onions,
cut into chunks
1 leek, both white and green parts,
cut into thirds
1 bunch celery, including the heart,
cut into thirds
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat‐leaf parsley
4 medium red potatoes with skins
2 Japanese or regular sweet
potatoes with skins on, quartered
1 Garnet yam with skin on,
1 (8‐inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
1 tablespoon sea salt
This pot of yum is high in potassium and numerous trace minerals Sipping this nutrient rich stock is like giving your body an internal spa treatment. Drink it like a tea, or use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all.
This recipe comes from Natalie Barr, a natural personal chef and student at Bauman Nutritional Culinary Arts School in Berkeley. Natalie – a regular customer of the Marin markets – adjusted this recipe from the Bauman College Natural Chef Cookbook.
6 small tomatillos, husks removed and chopped
1/4 lb or about 8-10 small kumquats, rinsed well and diced
1 medium sized shallot, minced
3 T fresh mint, minced
2 T fresh cilantro, minced
1 tsp grated lime zest
2 T fresh lime juice
2 T fresh squeezed orange juice
2 tsp agave nectar
1/2 t cayenne
1/2 t sea salt, divided
2-3 avocados, peeled and pitted
1 jalepeno or serrano chile, seeded & minced
1 small shallot, minced
2 garlic cloves, minced
2 cups vegetable stock, preferably homemade
3 T fresh lime juice
1 T fresh lemon juice
1/2 t cumin
1/2 t sea salt
1/4 cup packed fresh cilantro, chopped
1. Combine tomatillos, kumquats, shallot, the fresh herbs and 1/4 t sea salt in a mixing bowl.
2. In a separate bowl, whisk together the remaining ingredients, including the remaining 1/4 t sea salt.
3. Add the chopped ingredients to the liquid mixture and stir well to blend flavors. Set aside at room temperature.
1. Blend all ingredients except for cilantro in a blender until smooth.
2. Divide cilantro between 4 serving bowls and pour soup over each serving. Stir to blend
Andrew Brait, co-owner of Full Belly Farm, will be working with Chef Bill Higgins of Whipper Snapper restaurant in this taste-bud explosion to be prepared at the MFM “Farm to Fair” Chef Demos during Marin County Fair on July 2nd. Check our special events page for demonstration times and location.
10 lbs Heirloom Tomatoes
1 ½ cups Red Onions, chopped
1 ½ cups Green Bell Peppers, chopped
1 ½ cups Cucumber, chopped
½ cup Cilantro, chopped
2 whole Limes, juiced
2 tsp Garlic, finely chopped
2 tsp Kosher Salt
½ cup Extra Vrigin Olive Oil
½ cup Sherry Vinegar
To Taste Ground Fresh Pepper
1. Bring a 3 qrt sauce pot to a rolling boil. While the water is heating up, prepare a 2 qrt ice bath and keep near by for immediate use
2. Core the tomatoes and make a criss-cross cut on the bottom of the tomatoes
3. Place the tomatoes in the boiling water for 15 seconds and then immediately put them in the ice bath to cool
4. Peel the tomatoes and cut them in half to reveal the seeds. Remove the seeds and place them in a fine strainer making sure that the liquid is reserved, and then the seeds are thrown away
5. With a hand blender, puree the tomatoes and then add all of the remaining ingredients
Learn a new way to prepare a favorite summer vegetable, with this recipe from Brigitte Moran’s “Northbay Farmers Market Cookbook”. Local California corn is so sweet and fresh, you don’t even have to cook it to bring out it’s delicious flavors!
3 1/4 cups fresh yellow corn – divided (from 4 large ears)
2 cups water
1/2 cup raw cashews
6 tablespoons extra virgin olive oil
1 small clove garlic
2 teaspoons kosher salt
1 1/2 teaspoons chopped cilantro leaves
Freshly ground pepper
In a blender, combine 2 1/4 cups corn with the water, cashews, olive oil, garlic, and salt; puree until smooth. Pour the soup into bowls. Garnish with remaining corn, cilantro and a sprinkle of pepper.