Chef Curtis Mitchell's Grilled Summer Salad. --Photo by Bill Lubing

Grilled Summer Salad 

Chef Curtis Mitchell

Ingredients

• 1 ear corn, grilled
• 2 Japanese eggplants, grilled and diced
• 1 cup heirloom cherry tomatoes, quartered
• 5 leaves basil, cut into thin strips
• 1/3 red bell pepper cut brunoise

Lemon-oil: Dressing
1 tablespoon honey
1/4 cup grapeseed oil (or use Sunflower Oil from the market)
1 small lemon, juiced
Salt and pepper to taste  

1. Clean the corn, leaving on cob. Place on a cookie sheet and sprinkle with salt, pepper, and a little oil.
2. Cut ends off of eggplant. Then cut in lengthwise strips approximately 1/2-inch thick. Place on a cookie sheet and sprinkle with salt, pepper, and a little oil.
3. Get the grill hot and place vegetables on the grill. They should produce a good sizzle upon placement.
4. Grill until well-defined marks are visible on one side and the vegetable has started to sweat. Turn over and grill until eggplant is moderately soft. You don't want it or the corn to be overly soft.

1. Cut corn kernels from cob and combine with remaining vegetables in a bowl. Break up the clumps of kernels before added to the other ingredients. 
2. Cut eggplant strips into cubes, approximately 1/2 inch by 1/2 inch. Add to bowl.
3. In a separate bowl mix the lemon-oil ingredients.
4. Toss the vegetables with the lemon oil mixture and serve.

_____________________________________

Chef Curtis Mitchell's Watermelon Sorbet

Ingredients 

• 1/4 large watermelon, rind removed, seeded and roughly chopped
• 1/2 lemon, juiced
• 1 shot high quality vodka
• 1 small sprig of apple mint per serving

Directions  

1. Place watermelon in a food processor and pulse until you achieve a soup-like consistency.  
2. Strain through a fine mesh strainer, reserve the juice, and discard the pulp.
3. Combine watermelon juice, vodka, and lemon juice into an appropriately sized pan (juice should cover the bottom of the pan and be no more than 1 to 2 inches deep).  
4. Place your pan in the freezer for about three hours, scraping the sides every 30 minutes until no liquid is left on the bottom of the pan.  
5. Put the frozen juice mixture into a chilled food processor and pulse until smooth. (Note: This step is not mandatory but will result in a smoother texture.)  
6. Serve in a chilled dish of your choice, garnished with mint.

Yield: 4 servings 

_______________________________________

Grilled Summer Salad & Watermelon Sorbet with Chef Curtis Mitchell

Return to In This Issue Contents

A Cascade of Crunch, Flavor, and Freshness

... from Black Earth Valley Farm  [South Pinckney St.] 

--Photo by Bill Lubing

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are not all items mentioned or listed below will be at each market. 

Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market.

We're at the height of the season. Fruits, vegetables, meats, cheeses and bakery all are available in  incredible variety and quantity. Peaches won't last long. Nor will the cherries. Watermelons are approaching their peak. We saw some great edamame from Stenrud Greenhouse and are looking for the Romanesco broccoli to show up soon.

We're providing a rundown of the DCFM cheese makers who placed in the recent American Cheese Society competition. See the list at the end of this email.

Last week we turned one pound of the two pounds of basil we purchased from Renaissance Farm into pesto. We used St. Pauline, a washed rind cheese containing both goat and cow milk from Capri Cheesery. The addition of slightly toasted hickory nuts from the market made this a superb pesto.   

To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St. 

Cheese

Cheese curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses


                     

Return to In This Issue Contents

 

Fresh Cut, Dried Flowers
Cut Flowers
Dried Arrangements   Cut Flowers
Pussy Willows 
Red Curly Willow 
Red Dogwood

  

Fresh Vegetables Beets
Arugala
Basil
Beets
Beans (dried and fresh)
Bok Choy
Broccoli
Broccoli Raab
Burdock
Cabbage
Cauliflower
Carrots
Chipolini Onions
Chives
Cilantro
Collard Greens
Corn (sweet, pop)
Edamame
Egg Plant
Emiranthus
Fennel
Garlic
Ground Cherries
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Micro greens
Mustard Greens
Onions (several varieties)
Oregano
Parsley
Parsnips
Peas
Peppers (dried, fresh)
Potatoes
Radishes
Shallots
Salad mixes
Savoy
Scallions
Sorrel
Sugar Snap Peas
Sweet Potatoes
Tomatoes, canned
Tomatoes, fresh
Turnips
Violas
Zucchini

A beautiful hibiscus from Link's Greenhouse. [East Mifflin St.] --Photo by Bill Lubing

 Fruit
Apples
Blackberries
Blueberries
Cherries
Jams, jellies, preserves
Melons
Raspberries (frozen)
Raspberries (fresh)
Strawberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)

 

Live Plants
Bedding plants
Nursery stock
Prairie Plants
Vegetable, herb, and flower transplants
Woodland plants

Meats (Grass and grain fed)  Angus beef
Beef
Bison
Brats and sausage
Chicken
Conventional cuts
Emu

Elk
Ham
Highland beef
Lamb
Pork
Rabbit
Special cuts
Venison
Fresh and smoked trout
Smoked salmon 

Specialty Items   

Baklava

Bloody Mary mix  

Candles
Dried Gourds
Eggs
Flavored sea salt
Hickory nuts
Honey
Hot sauces
Infused olive oil
Maple syrup
Morels
Mushrooms
Pasties (frozen)
Persian Toffee
Pesto
Rhubarb Sauce
Salsa
Soup (canned and frozen)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes