Fresh-picked fall veggies are in! Local, Natural and Local Certified Organic:

Broccoli
Swiss Chard, red and green
Leaf Lettuce, red and green
Eggplant
Green Beans
Peppers, Anaheim, Bell and Jalapeno
Fingerling Potatoes
Sweet Potatoes
Heirloom Tomatoes
Beefsteak Tomatoes
Kale
Carrots
Acorn Squash
Cinderella Baking Pumpkins
Butternut Squash
Winter Squash

And Certified Organic Gala & Honeycrisp Apples!

Something about this recipe made me salivate...We do love broccoli!

Creamed Broccoli with Parmesan
Serves 4

Active time:20 min
Start to finish:30 min

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice. View more of our favorite recipes from this issue.

1 bunch broccoli (1 1/4 lb)
1 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon grated nutmeg
3 tablespoons grated parmesan
1/2 teaspoon fresh lemon juice

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt for 4 qt water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

Simmer cream, garlic, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.

Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

Remove from heat and stir in parmesan and lemon juice.

Cooks’ note: Broccoli can be boiled 1 day ahead and chilled.

 

Peach and Heirloom Tomato Salad

 Ingredients

• 1 large
  ripe peach
• 3-4 small
  heirloom tomatoes, preferably different colors
• 1/2 pounds
  green beans, ends trimmed
• 1/4 cup
  basil leaves, cut into thin strips
• 1 small
  shallot
• 2 tablespoons
  champagne vinegar
• 1 tablespoon
  lemon juice, freshly squeezed
• 6 tablespoons
  olive oil                  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  kosher salt and freshly ground black pepper

 Instructions

1. For the salad:  
   Bring a medium pot of salted water to boil.  Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.  Scoop them into a large bowl of ice water.  Once they are cool, drain well.  (The salad can be made one day ahead.  Wrap them in a clean kitchen towel and refrigerate.)
2. Cut the peach in half and remove the pit.  Cut into thin slices and add to a salad bowl.  Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.  Add the basil and drizzle with dressing (you won’t need all the dressing.)
3. For the dressing: 
   Finely mince the shallot.  Place in a bowl or in a glass jar with a lid (my preference when making dressing).  Pour in the vinegar and the lemon juice.  Add a large pinch of salt and a few grinds of pepper.  Mix well.  Drizzle in the olive oil and whisk or shake well.  Taste and adjust seasoning as needed.

We believe there are 3 main principles to follow when making food choices:

1. Know where your food comes from.
2. Understand the impact your food has on animals and the planet - is it sustainably grown/harvested/raised?
3. How are the people harvesting your food being taken care of?

No one is perfect, but there are small things we can do that make a big difference. Knowing the answer to these 3 questions is a beautiful start to being more conscious and aware about what goes into your body. What you put in your body does impact how you show up in the world on an energetic level.

 

Want to taste old fashioned tomatoes?  Come see us at the farm or at West Ocean City Farmers' Market Every Thursday from 3 - 6 pm at Tanger Outlets.