Posts Tagged ‘green market’

Planning Ahead for Memorial Day

design_1391217827810_-8698435247522025541Memorial Day: A time to remember those who have given their lives for our freedom, a time to enjoy the company of friends and family, and share in conversations over delicious food. Here are a few of our favorite recipes from our very own Delray Market Cookbook, Tastes of the Season.

Vegetarian Friendly Options/Side Dishes

Party Potatoes by Marjorie Riddle

  • 12 servings
  • 1 tsp onion salt
  • 8 oz cream cheese (softened)
  • 1 tsp chives
  • ¼ tsp. paprika
  • 1 ½ cups of grated cheddar cheese
  • 1 tbs butter
  • 1 cup sour cream

Prepare mashed potatoes as usual and drain. Blend in salt, cream, cheese, chives and sour cream. Spoon the mixture into a large casserole dish. Top with cheese, paprika, and dot with butter. Bake in 350 degree oven for 1 hour.

 Tall Slaw by Vince Wooten

  • 2 cups white cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup red onion, sliced super thin
  • 1 cup green onions, chopped
  • ½ cup olive oil mayonnaise
  • ½ cup whole grain mustard
  • ½ cup parsley
  • 1 tsp. salt
  • ¼ tsp. ground pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. sugar

Place the white cabbage, red cabbage, red onions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, pepper, cayenne pepper and sugar. Mix well. Add the dressing to the cabbage and toss until well blended. Cover and refrigerate for at least an hour.

Watermelon Salad by Chef Lou

  • 1 seedless watermelon
  • 1 red onion, dices
  • 1 bunch fresh mint, lightly chopped
  • 6 oz of crumbled blue cheese
  • 2 tbs Heirloom Balsamic Vinegar (or more to taste)

Cut the flesh of the watermelon into bite sized pieces and place in large fruit salad bowl. Finely dice the red onion and lightly chop the mint leaves. Toss all of the above and add crumbled blue cheese and drizzle with the balsamic vinegar. Great summer time recipe!

Now for the entrée/carnivores…

Texas BBQ Beef Brisket by Bubba Smith

  • 2 ½ – 3 pound of beef brisket
  • 2 tbs olive oil
  • Cayenne pepper

Marinade

  • 3 cups of ready made spicy BBQ sauce
  • 1 cup of beer
  • Juice of 1 lemon
  • 2 tbsp. of Worcestershire sauce
  • 3 onions, chopped
  • 5 garlic cloves, crushed
  • 3 tbsp. brown sugar
  • 2 tbsp. ground cumin
  • ½ tbsp. ground ginger

In a large bowl, combine the BBQ sauce, beer, lemon juices, Worcestershire sauce, onions, garlic, brown sugar, cumin and ginger. Turn the brisket in the marinade, cover and leave to marinate in the refrigerator, burning occasionally for 1-2 days. Remove the beef from the marinade, reserving the marinade and pat dry with paper towels. Heat the oil in a flameproof casserole, add the brisket and brown Pour the marinade over, cover and cook in a pre-heated 325 degree oven for 2.5-3 hours until tender, adding a little water if the sauce becomes thick.

Remove the casserole from the oven and leave to stand for 15-20 minutes. Remove the meat and slice. Season the sauce with cayenne pepper to taste then heat through. Arrange the meat on a serving platter, and pour over the sauce.

And for Dessert…

Marilyn’s Peach Cobbler by Marilyn Pospy

  • 6-8 peaches, peeled and sliced
  • 6-8 slices of bread cubed and crust off
  • 1 cup sugar
  • 1 stick of butter, melted
  • 2 tbs self-rising flour
  • 1 egg

Put peaches in the bottom of an 8×10 inch Pyrex dish, top with bread cubes. Mix together, sugar, butter, flour and egg and pour on top of bread. Bake in 350-degree oven for 45 minutes.

“The earth is what we all have in common.” — Wendell Berry

This Saturday (April 19th) there will be lots of family-friendly activities going on at the Delray GreenMarket. Between the 60+ vendors, the13th Annual Easter Bonnet Pet parade and an Earth Day _MG_0125celebration with the City of Delray, there will be no shortage of (green) outdoor festivities to keep everyone busy – children, parents, grandparents and even your pets! All are welcome and the events are free to attend.

Here’s just some of the reasons why you should come out to Old School Square Park:

1. The 60+ vendors. Need we say more? There is no shortage of variety at the Market. Everything from organic veggies, natural shea butter, spices from around the globe, gluten-free items and more!

2. Furry Friends. The 13th Annual Easter Bonnet Pet parade starts at 10 a.m. in front of the amphitheater at the Big Top. So swing into the spirit of spring and bring out your pets (goats, pigs and other pets are all welcome) or be a spectator and watch as they parade in their best, pastel attire around town.

3. Dezzy’s Second Chance Rescue: A donation of $3 from all parade participants will benefit this local animal rescue group (and they will have adoptable pets too!) Click here to learn more about this organization.

4. Cultural experience:  Earth Day will be marked with a Native American Earth blessing. How many times can you say you have seen attend such an event with the chance to learn more about Native American culture?

5. Electric/Hybrid Vehicle Display: Delray is all about being “green” and this car show will highlight energy efficiency.

6. Activities for the kiddies (and kids at heart):  Chalk art, face-painting, arts and crafts along with The Budding Artists booth will keep everyone entertained all day long.

The GreenMarket will be open from 9-2 p.m. with the registration for the parade beginning at 9 a.m. and the parade commencing at 10 a.m . Earth Day activities will begin at 10 a.m. until noon at the Old School Square Park. See you there!

And the winner is….Oh Deer!

Hats off to all our participants in the 17th Annual Chili Cook-Off! It was a great morning with competition, music, heart-warming food and more. We took a few minutes to get to know our 2014 People’s Choice and Chef’s Choice winner, Joe Farrell, with his “Oh Deer” chili entry.

Q: What is your award-winning recipe?

A: I made a tomato-based chili with venison and pork. I begin with a base of tomato sauce and paste.  I buy a mix of dried peppers, toast them and grind them, and mix with Cumin, Coriander, ground oregano, black pepper and cayenne pepper and mix into chili powder. This is the background flavor.

Upfront we have the two meats, along with onions, garlic, chopped tomatoes, red and orange sweet, long hot, Serrano, and jalapeño peppers (all fresh from the GreenMarket, of course!)These are sautéed and then added to the sauce. Kidney, pinto, and great northern beans are added for bulk. I thinned it out with water, stock and beer. And simmered it for twenty-four hours.

Q: What was your inspiration behind this dish?

A: Competition. There is always really tough competition each year. I knew I had to pull out all the stops to make the best. My Mom always said,  “You can taste the love in slow cooked foods,” and I couldn’t agree more.

Q: When you’re not in the kitchen making chili, where would we most likely find you?

A: Playing golf, fishing or poker, or taking our two beautiful dogs to the beach.

Q: What is your favorite thing about Delray?

A: The best thing about Delray is the way they cater to people to have a good time. The Ave. provides the venue and events like the GreenMarket and the giant tree with Santa, bring the people back to the restaurants and businesses downtown. You have so much fun you can’t wait for the next event and party to roll around. I’ve brought my nieces and nephews from Atlanta to the last couple of First Nights and everyone had a blast (even my cranky mother-in-law…shhh)!

 Q: Share with us a little known fact about yourself.

A: My wife Jackie and I have raised five puppies for Canine Companions for Independence. It has been an amazing journey for such a worthwhile organization. If you are interested, you should check out CCI.org!

And a  BIG shout out to all our other award-winning participants. Until next year’s heated competition.

Chef’s Choice Awards, Traditional Chili

1st Red, White & Blue – Lisa Mark

2nd Bubba’s Beef & Beans – John Hackman

3rd My New Boyfriend – Hot & Sweet – Mary Schroeder

Chef’s Choice Awards,New Age Chili

1st Oh Deer – Joe Farrell

2nd South of the Border Harvest – Nancy Simon & Sally Poe Hackman

3rd The Chunky Chicken Chili – Hank Langa

Chef’s Choice, Vegetarian Chili

1st Natasha & Nicole Minnerly

People’s Choice Awards, Traditional Chili

1st Bubba’s Beef & Beans – John Hackman

2nd Carolina Ale House Homemade Chili – Kayte Zopp

3rd Red, White & Blue – Lisa Mark

People’s Choice, New Age Chili

1st Oh Deer – Joe Farrell

2nd South of the Border Harvest – Nancy Simons & Sally Poe Hackman

3rd California Love  – Marc Raygoza

People’s Choice, Vegetarian Chili

1st Natasha & Nicole Minnerly

2014: New Year, New You!

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Resolutions. Everyone makes them when the New Year rolls around, but the question is, do you keep them? And are they even attainable?

Setting achievable goals for the upcoming year to make a better you is important. Eating well and shopping local are two attainable resolutions you can make – and keep! – with the help of the Delray GreenMarket.  Here are some ways you can start the New Year right and keep them going the whole year through.

1. Be bold and try new things! The GreenMarket is full of tasty, unique and hard-to-find products such as olives stuffed with blue cheese, organic empanadas and whey better butter, you just might find something you never knew that you’ve always loved!

2. Get your daily servings of fruits and veggies. Most of us don’t eat enough fruits and veggies. At the Market they are plentiful, with Interesting varieties and options for anyone to enjoy. In season right now are varieties of peppers, tomatoes, squash, zucchini, eggplant, corn, lettuce, arugula and herbs.  And, for citrus lovers, enjoy oranges, grapefruit and tangerines.

3. Healthy dietary/lifestyle choices. There are lots of choices at the Delray GreenMarket, whether you choose to eat organic, vegan, free-range, gluten-free or sugar-free, there is something for everyone’s dietary preferences or needs.

4. Support local businesses. The products you buy and money you spend at the Delray GreenMarket stays in the local community and directly benefits the vendor. Skip the grocery store and find delicious treats from your neighbors instead of products that are transported from thousands of miles away.

5. Get some fresh air & exercise. Enjoy the warm weather and Vitamin D from the South Florida sun as you stroll around the market. After shopping, venture a little east and head down Atlantic Avenue to the beach!

And remember to visit us on Saturday, January 18 between 10am and 11am to receive $2.00 in GreenMarket bucks to spend with any GreenMarket vendor!

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