Posted By Simply Ducky on August 31, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: red wine, tomato
Recipe for September 4th 2010
Ingredients:
About a quart of fresh cherry tomatoes – halved
1 Sweet Onion – sliced
Bulb of garlic – minced
Quart of mushrooms – sliced
1 Sweet Pepper – sliced
About a cup of fresh basil
Red pepper flakes
Olive oil
¼ cup red wine
1 box of spaghetti
Instructions:
Heat a griddle and grill the onion and garlic until the onion and garlic are golden. While the onion and garlic are grilling, heat a large frying pan, drizzle some olive oil and add the tomatoes. Gently smash the tomatoes while they are simmering. Add the onion and garlic to the tomatoes and continue to simmer.
Place the sliced mushrooms on the griddle and let them become golden and then add them to the tomatoes. Place the basil on the griddle and drizzle with a little olive oil and let grill for a second or two and then add to the tomatoes. Add a few dashes of red pepper flakes to the tomatoes and the quarter cup of wine. Simmer on low for about 5 minutes and then set aside.
Prepare the spaghetti and toss with the tomatoes topping this with some more red pepper flakes, olive oil and grated Romano cheese.
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on August 30, 2010 | Listed under: Art & Craft, Vendors A - E
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Paula MacLeod
Telephone: (902) 485-4961
Hand-crafted jewelry from local materials. Our products incorporate treasures from throughout the area such as sea glass, mother of pearl, petrified wood, and recycled glass. All of our products are tarnish proof. Custom wrapping available upon request.
Posted By Simply Ducky on August 25, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: blueberries, zucchini
Recipe for August 28th 2010
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on August 23, 2010 | Listed under: Beverages, Fruit & Berries, Vendors P - Z
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John & Charlotte Mattie
14 Blueberry Lane PO Box 2
Monastery, NS, B0H 1W0
Telephone: (902) 232-3447
Cell: (902) 870-1234
Fresh wild blueberries available throughout the season. We carry freshly frozen blueberries all year ’round at the Farm and at our table at the Market.
We also carry blueberry juice and jelly. Stop by our table and visit us next Market!
Posted By Simply Ducky on August 18, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: bacon, mushrooms
Recipe for August 21st 2010
Ingredients:
2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 1/2 cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
1/4 teaspoon salt and pepper to taste
1 egg
1/4 cup milk
1/4 cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
Heat olive oil in a large skillet over medium heat. Sauté shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
Serve with your choice of salad for a nice lunch or as an appetizer for your main dish.
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on August 11, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: green beans, red onion, zucchini
Recipe for August 14th 2010
Ingredients:
1 pound fresh green beans, ends trimmed
2 x small zucchini
1 large Portobello mushroom or mushrooms of choice
1/2 cup chopped red onion
1 small jar of pimientos
Dressing:
1/2 cup salad oil
1/2 cup cider, or balsamic vinegar
1 clove garlic-minced
1/2 tsp. mustard powder
1 tsp. celery seed
1-2 tbsp. brown sugar
1 tsp salt
Instructions:
Trim ends from beans and rinse in a colander. Put beans in a pot of boiling water and cook for 2-3 minutes. While beans are cooking fill a pot or bowl with water and ice cubes. Drain beans into colander and immediately immerse them in the ice water bath. This stops them from cooking and keeps them crisp, vibrant and green.
When beans are cool, drain well in a colander, then cut them in half on a cutting board. Add them to a large salad bowl.
Cut zucchini in half lengthwise, Cut lengths into 1/4 inch strips and chop strips into 2-3 inch pieces. Add to bowl. Chop the Portobello mushroom into 1/2 “ squares and add to salad. Add onions and pimentos (drain first).
Mix dressing from the ingredients listed, adjust salt and/or sugar to taste and add to salad. mix well and refrigerate for 2-3 hours. Toss salad a couple of times while cooling and just before serving.
Please note: This salad should be eaten fairly soon after the 2-3 hour cooling as the mushroom and zucchini will get soggy after a while.
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on August 3, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: chicken
Recipe for August 7th 2010
Ingredients:
4 chicken breasts
3 Tbsp of olive oil
1 red pepper, cubed
12 Pearl onions, Halved
12 1” mushrooms, your choice, chanterelles work nicely
1 tsp of rosemary
1.5 tsp of thyme
1/2 tsp of dried parsley
1/2 tsp of black pepper
1.5 tsp of salt
1.5 Tbsp of lemon juice
wooden skewers
Instructions:
Put your thyme, rosemary, parsley, salt and pepper in a bowl and combine. Add the oil and lemon juice to your mixture and whisk lightly with a fork. Pour it all over your chicken, which should be cubed into small cubes. Toss the chicken in the marinade until it’s all coated. Slippery stuff.
Get your skewers and start threading, alternating the pepper, onion, mushrooms, and chicken. Pour some olive oil into a large pan, Place it over medium heat. Cook on each side for 5-7 minutes.
Take it off the stove and serve
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on August 2, 2010 | Listed under: Recipe of The Week (2010)
No Comments » | See more: mushrooms, onion
Recipe for July 31st 2010
Ingredients:
3/4 lb. chanterelle mushrooms
2 tbsp. butter
2 tbsp olive oil
1 large diced onion
1/2 tbsp crushed garlic
Salt and pepper
1/4 cup brandy
8 oz risotto rice
1 bay leaf
3 cups chicken stock
1/2 cup parmesan cheese or to taste
Instructions:
Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and sauté until soft.
Add, turn heat to high, and stir.
Add rice and sauté until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.
Get Fresh With Your Local Farmer!
The Antigonish Farmers' Market was established in 1995 as a local venue for farmers and other producers to market their wares directly to the public. With the support of the people of Antigonish and the surrounding area, the Market has continued to grow and thrive.