Monthly Archives: May 2012

(Red, White) and BLUE Burgers

Fire up that grill! Nothing more American than some local burgers. Happy almost Memorial Day Weekend to one and all!

adapted from Good Meat, Debra Krasner

Serves 4

1 pound ground grass-fed and finished beef

Sea salt and freshly-ground black pepper

Approximately ¼ pound blue cheese, such as Gorgonzola, Stilton, or Maytag (also, try substituting your other favorite sharp-flavored cheeses like cheddar, Asiago, etc.), made from grass-fed milk.

Combine meat with salt and pepper. Form into four balls, taking care not to overwork the mixture. Poke a hole in each ball, insert a small piece of the cheese, and seal the cheese inside the burger by pinching the meat back over it.

Heat a dry, seasoned, cast-iron skillet, over medium heat, until the edges of the pan are hot to a glancing touch. Immediately reduce to low heat and add the patties to the pan. Cook the patties slowly and gently until browned (about 4 minutes on each side). Better yet, fire up that grill!

Serve immediately, with rolls or atop raw or cooked greens.

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Filed under Dinner, Lunch, Spring, Summer, Uncategorized

Sweet and Tangy Rhubarb Simmer with Whipped Cream

Adapted from Nourishing Traditions, Revised Second Edition, Sally Fallon Morrell

6 cups fresh rhubarb, cut into 1-inch pieces
1 tablespoon powdered ginger*, or to taste
Approximately ½ cup water
½ to ¾ cup raw honey, or to taste

2 cups heavy cream
1-2 tablespoons maple syrup, or to taste

Place rhubarb, ginger, and water in a pan and bring to a boil. Reduce heat to a simmer and cook about 1 hour, stirring occasionally, until rhubarb is broken down. Allow to cool and stir in honey to taste. In a chilled bowl, whip cream and maple syrup until peaks stiffen.
* Stay tuned for fresh, Maine-grown ginger later this season. Be sure to freeze or can a batch of rhubarb to try the recipe with Maine’s own ginger crop!

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Filed under Dessert, Spring, Uncategorized

Bountiful Spring Salad- Eat Your Greens!

Makes approximately 4 servings

1 head leaf lettuce of your choice (also, try substituting 1 bag baby lettuce)
1 bag spinach or baby spinach
¼ – ½ bag arugula (also, try substituting ¼ – ½ bag baby kale)
1 large green onion
2-3 sprigs fresh peppermint, or to taste (also, try substituting other fresh herbs like spearmint, parsley, cilantro, etc.)
For dressing:
1 tsp dried, ground mustard
1 Tbsp apple cider vinegar
Sea salt and freshly-ground black pepper, to taste
1/4 tsp minced garlic
1/3 c olive oil (also, try substituting a Maine-produced oil like sunflower or canola)
1. Wash and dry greens, herbs, and green onion. If necessary, tear greens into bite-size pieces; coarsely chop herbs; thinly slice green onion; and place all in a salad bowl.
2. Put dressing ingredients in jar with tight-fitting lid and shake well.
3. Pour dressing over salad; toss to coat. Serve at once.

Recipe contributed by Two Farmers’ Farm, Durham . Thanks Kelsey and Dominic!

You can contribute your seasonal, Maine recipes, too! Email them to colleen@mffm.org and let us know where you attend market.

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Filed under Meals, Season, Side dishes, Spring, Summer