Volume 10 Issue 1 - Hogtown HomeGrown
Contents
1. Tricks and Tips Lobster shells not only keep the meat moist while grilling they act as a natural indicator of done ness The shells red den from the grill side up as the meat within cooks When the shell is red about halfway up the meat should be cooked about halfway Keep an eye on them so they don t overcook INGREDIENTS 1 lobster tail per person 3 4 ounces each salt and freshly ground pepper to taste 1 2 teaspoons Meyer Lemon Infused Olive Oil or plain olive oil per tail plus oil for dipping DIRECTIONS Preheat stovetop or outdoor grill until it smokes Use sturdy scissors to cut through the center of the thin shell under the tail Spread it just enough to open the shell slightly but not break the meat Season lightly with salt and pepper Brush the entire underside of each tail and all exposed meat with oil Set seasoned side down on grill Cook without moving lobster for 15 18 minutes or until meat is opaque Serve hot with oil for dipping Cover and refrigerate leftovers Ward s Supermarket We Make it Easy to Eat Local Monday Saturday 8am 8pm Sunday 9am 7pm 515 NW 23rd Avenue 352 372 1741 Grilled Lobster Tails INGREDIENTS 1 Tablespoon Meyer Lemon Infused Olive Oil or plain olive oil 2 cups long grain brown rice 4 cups hot water zest of one lemon preferably a Meyer Lemon 1 cup flat leaf parsley finely chopped 1 2 teaspoon Kosher salt freshly ground black pepper to taste 1 Tablespoon Meyer Lem2. an Eat Local Challenge restaurant FARMERS Offer newsletter to customers to provide recipes for your products Provide the editor with information to promote new or unusual crops Make a display of all your products needed to complete a featured recipe Provide copies of website recipes with logo to help sell specific crops GROCERS Create a display with all the products needed for each issues recipes Provide copies of recipes with logo for specific crops Use recipes to create samples for customers to try new or unusual crops Hire Hogtown HomeGrown to do a monthly demo of each issue s recipes What s Fresh Right Now Beets Bok choy tatsoi red green pac choi Broccoli Cabbage green napa chinese Carrots orange purple yellow red Cauliflower Chayote Citrus pink red white grapefruit oranges tangerines tan gelo sour orange meyer lemon calamondin kumquat juices Cucumbers mini seedless Fennel Garlic chives Greens collards mustards arugula chard mizuna asian stir fry mix escarole Herbs cilantro parsley dill rosemary chervil basil chives Honey Kale red russian tuscan Kohlrabi green purple Lettuce salad mix red green romaine and leaf lettuce crispy frill bibb buttercrunch Onions white green Peppers red green orange yellow sweet jalapeno poblano Potatoes small white R
3. User s Manual 1 What s Fresh Right Now 2 Local and Fresh Meyer Lemons 2 Meyer Lemon Infused Olive Oil 2 Lemon and Parsley Brown Rice Pilaf 3 Grilled Lobster Tails 3 Lemon Lentil Salad 4 User s Manual Volume 10 Issue 1 Hogtown HomeGrown Inside this issue January 2015 Local and Seasonal Recipes Menus and More Hogtown HomeGrown was created more than eight years ago to help everyone make the best use of the local and seasonal pro duce found fresh at our farmers markets Each month s issue pro vides a list of that seasonal produce information about one specific item and recipes using both seasonal and featured items While both the monthly free newsletter and website are focused toward the home cook there are ways for professional cooks farmers and grocers to take advantage of this resource HOME COOKS Learn what s in season at the farmers market each month Discover or rediscover a new veggie fruit or herb each month Try recipes and learn new cooking methods from newsletter and website Search the website for recipes using specific produce items PROFESSIONAL COOKS Learn what s in season to create new recipes and specials menus Serve the feature item of each issue in a monthly special Try new recipes as specials or alternatives for diners with restricted diets Serve at least one local item to become
4. adish globe daikon easter egg french breakfast Shoots Sprouts and Microgreens Sunchokes Sweet Potatoes Tomatoes grape plum beefsteak green Turnips white purple topped golden Yuca cassava Local and Fresh Meyer Lemons Haile Village Farmers Market Saturdays 830am 12pm Haile Plantation off Tower Road www hailefarmersmarket com Henderson amp Daughter Plants and Produce Booth 4 ACFM 441 Market Saturdays 8 30am 1 00pm Oranges navel red navel hamlin parson brown Grapefruit red white pink Tangerine satsuma chineses honey dancy Speciality orlando tangelo meiwa kumquats Acid sour orange calamondin meyer lemon weather permitting Follow us on Facebook https www facebook com henderson and daughter Alachua County Farmers Market Saturdays 830am 1pm 5920 NW 13th Street www 441market com Glades Ridge Goat Dairy Raw Milk and Cheese Hormone Antibiotic Free Available Fresh or Frozen ACFM 441 Farmers Market Saturdays 8 30am 1 00pm Union Street Farmers Market Wednesdays 4 00pm 7 00pm Wholesome Food Animal Consumption Only Lake Butler 386 266 7041 gladesridge com We only have one bearing fruit tree in our yard a Meyer lemon This wonderfully fragrant citrus is a cross between a standard lemon and orange The resulting fruit is a low acid lemon with dark yellow to orange flesh few seeds and floral scented juice and zest Look for fruit with smooth skins
5. and a clean stem end Store lemons in cool room tem peratures or in the refrigerator Both the zest and juice may be frozen with very good results although thawed lemon zest is best suited for cooked rather than raw uses Meyer Lemon Infused Olive Oil INGREDIENTS 1 organic Meyer lemon 1 cup olive oil DIRECTIONS Wash and dry lemon thoroughly Use a vegetable peeler to remove the yellow peel with as little white pith as possible Pour olive oil into a glass microwaveable container Submerge strips of lemon peel in olive oil and heat in the microwave until warm Allow peel to marinate for 24 hours at room temperature Remove and discard peel Pour oil into a glass jar with a tight fitting lid If using within a week store at room temperature otherwise store in the refrigerator LOCAL and ORGANIC FOOD BULK FOODS and BODY CARE Open 7 days a week 435 South Main Street 352 505 6575 Monday Saturday 9am 8pm Sunday 10am 8pm Open to all membership not required Lemon and Parsley Brown Rice Pilaf Tricks and Tips Tasty pilafs are the perfect last minute dinner and are easily made from leftover rice or other grains Bite sized cooked vegetables and proteins or enhance ments like nuts or cheese can turn a simple side dish into a main dish Try some of these combinations Lemon Parsley Walnuts and Feta Lemon Parsley and Roasted Zucchini Lemon 1 2 cup Fresh Sage and Roasted Winter Squash
6. nique Gifts Healthy Caf Local Artists Music And More cymplifycentral com Linda Blondheim Art Studio Commission Your Dream Painting Landscapes Trees Flowers Inside Paddiwhack 1510 NW 13th Street Gainesville FL Next to Lloyd Clarke Sports http www lindablondheim com The Illegal Jam Company Small batch jams made from seasonal fruit 352 374 8561 Stephen Schachter A P Acupuncture Physician Board Certified 1982 Qi Gong and Tai Chi Instructor 4140 NW 27th Lane D 352 375 7557 www stephenschachter com The Jones eastside has closed breakfast is now served every day at The Jones B Side
7. on Infused Olive Oil or plain olive oil 1 Tablespoon each hot water and lemon juice DIRECTIONS In a 2 quart saucepan with a tight fitting lid heat oil and stir in rice for 1 minute Add hot water bring to a boil reduce heat cover and simmer for 40 minutes Uncover rice and tilt pan to be sure all the water is absorbed Remove from heat cover pot with a thin towel and place cover on top Let sit for 10 15 minutes Preheat oven to 350 degrees Use a fork to fluff the rice and mix in lemon zest parsley salt and pepper Place hot water and oil in the bottom a a heat proof lidded casserole Spoon rice into casserole on top of liquids Cover and bake in preheated oven for 30 minutes Serve hot Cover and refrigerate leftovers Dreaming of a better future Build your food dreams into a business www blueovenkitchens org 352 278 7518 Lemon Lentil Salad INGREDIENTS Zest and juice of 1 Meyer lemon 1 Tablespoon Dijon mustard 1 cup chopped fresh herbs parsley dill chervil or a combination 1 3 cup Meyer Lemon Infused Olive Oil salt and freshly ground pepper to taste 3 cups brown or green cooked lentils 1 cup finely chopped cucumber 1 large tomato seeded and finely chopped 1 sweet pepper cored and diced 1 2 cup red onion or green onions finely chopped 6 ounces feta chopped or crumbled DIRECTIONS In a large mixing bowl combine lemon zest and juice mustard and chopped fresh herbs Mix thoroughly Use a large fork o
8. r whisk to beat in infused olive oil a little at a time Taste and adjust seasoning to taste Add cooked lentils and chopped vegetables stirring gently to combine without smashing lentils Just before serving stir again to distribute dressing Add feta at the last minute mixing lightly to keep feta in distinct chunks Serve at room temperature or chilled Cover and refrigerate leftovers The Jones B Side 8am to close Seven days a week Now serving breakfast every day 8am 203 SW 2nd Avenue 352 371 7999 Tricks and Tips Cooking grains or beans to serve in cold salads can be tricky but ultimately just re quires a little extra attention Cooked too little and they can be crunchy and inedible Cooked too long the mushy texture makes the salad lumpy and heavy For best re sults taste test often while cooking As soon as the grain or bean is tender remove from heat and rinse with cool water If not using immediately cover and refrigerate Chilling will allow it to firm up and ensure it will not soak up too much dressing and make the salad soggy Hogtown HomeGrown Local and Seasonal Recipes Menus and More Copyright 2015 Stefanie Samara Hamblen www hogtownhomegrown com 352 374 8561 www aersi com 352 376 8399 Fanatics Of Freshness Open Mon Sat 10 00am 6 30pm Millhopper 352 371 4155 Tioga Town Center 352 333 3298 www northwestseafood com Specialty Coffee All Natural Ice Cream U
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