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Susan Reda

Oui! Make Your Own Aioli

The debate over commercial mayonnaises can get heated and personal.  I prefer Duke’s to Hellman’s though my absolute, hands down best recommendation is homemade aioli.  This Provencal sauce is simple to make and has very few ingredients.  You will be whisking up a storm, though the silky and supple finished product will have you proudly exclaiming, “mais, oui” and feeling very gratified! Many vendors at the farmers’ market sell fresh eggs.  Use them.  It will make a difference in the taste and color of your aioli.  Trust me. I love to whisk up aioli, especially, in the summer.  Some...

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Baked Spaghetti Squash With Grilled Tomato Sauce

Inspired by Castlemaine Farm’s Spaghetti Squash  Joann and Joe Jurney have been bringing produce to The Carrboro Farmers’ Market since 2004.  They farm five of their 26 acres at Castlemaine Farm in Liberty, NC.  Joann is known to have one of the most picturesque vendor stands in the market and this Saturday I was delighted to see Spaghetti Squash as one of the offerings! I knew immediately what dish I wanted to share with Chapelboro.com readers for this posting.  Baked Spaghetti Squash with Grilled Tomato Sauce features a nest of vegetable ribbons topped with flavor-packed caramelized tomatoes highlighted by...

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Cold Thai Curried Summer Squash Soup

Triangle Land Conservancy’s Irvin Nature Preserve is home to Learning Outside, outdoor education programs, and the site of Transplanting Traditions Community Farm.   Transplanting Traditions, established in 2010, is a project of the Orange County Partnership for Young Children.  The farm provides refugees from South-East Asia access to land, healthy food and agricultural and entrepreneurial opportunities. Look for their farm stand at the Chapel Hill and the Carrboro Farmers’ Market, where you can purchase a wide range of specialty Asian vegetables.  You’ll be amazed at the selection! When my friend, Nina Lorch, shared this recipe for Thai Curry Soup, I...

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A Recipe for Italian Grandmother’s Pesto

Inspired by Learning Outside’s Learning Garden, sited on TLC’s Irvin Nature Preserve. My favorite space to visit at Learning Outside’s site happens to be The Learning Garden, where rows of tidy raised beds are planted with countless varieties of tomatoes, vegetables, herbs and flowers. Gardening provides hands-on experiences that integrate science, math, nutrition, language arts and collaboration while strengthening the children’s connection with nature, conservation, sustainability and environmental stewardship. Learning Outside, precisely! As you can see, the basil plants in the Learning Garden are abundant, a testament to conscientious tending by the children and the warmth of the summer...

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Picnic Potato Salad

Whether it is a Fourth of July picnic or a neighborhood potluck, this simple potato salad fits the bill.   Just a few ingredients, simple to assemble and it stands up to the heat of summer days.  I found inspiration for this dish while visiting with Miles Okal, farmer/part owner of South Wind Produce at the Chapel Hill Farmers’ Market a few weeks ago.  His stand was loaded with an abundance of tempting choices, though I honed in on small red potatoes and celery stalks with pencil thin ribs and bright green leaves. Ingredients: 2 pounds medium red-skin potatoes, close...

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From Our Markets’ Bounty Returns to Chapelboro

From Our Markets’ Bounty returns today with a recipe for Picnic Potato Salad just in time for your Fourth of July potluck! From Our Markets’ Bounty will appear the first and third weeks of each month.  I am pleased to be back! Picnic Potato Salad I want to remind you of the bounty of farmers’ markets we are fortunate to boast in the Chapelboro area. Grab your market basket, support our local farmers and treat yourself to peak of the season fruits and vegetables!   Chapel Hill Farmers’ Market Tuesday 3 PM  – 6 PM, Saturday 8 AM – 12 PM...

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An Evergreen Tradition: Homemade Wreaths

Winter wreaths are usually made from evergreens and symbolize strength, as evergreens last even throughout the harshest winters. I have had my favorites throughout the years, including a living wreath consisting of ivy “planted” into a 24-inch moss-filled ring form. That beloved wreath, circa 1992, which I made with instructions and encouragement from a friend, adorned the threshold to my home for over two years, from season to season. It was misted, given soakings in a large aluminum tub, and trimmed as tendrils began growing in wild abandon. Though admittedly, with a teaching position, two children, and a dog,...

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Crisp, Spicy and Buttery Hors d’Oeuvres

Everyone is familiar with the smallish bright red radishes. Leave it to Alex and Betsy Hitt, owners/farmers of Peregrine Farm and vendors at the Carrboro Farmers’ Market, to introduce us to these oversized beauties. Alex describes the Watermelon radish as sweet and colorful and the Black Spanish radish as crisp, with a spicy white flesh. Both are known as storage radishes and are kept in the ground, like an outdoor refrigerator, until ready to be pulled and taken to market. Radishes belong to a single species of the mustard family: Raphanus sativus. I was immediately inspired to declare the...

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Autumn in the Southern Part of Heaven

Autumn in the Southern Part of Heaven offers breath-taking sunsets and glorious colors of foliage.  Nature has replicated the same hues in fall produce!  Head to the Carrboro Farmers’ Market to select a variety of pumpkins, gourds, and squashes to create a seasonal display for your home, or to gift to a friend.    Coming up in future blogs: recipes for recycling/repurposing/reusing the pumpkins and squashes in delicious culinary...

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Baby Ginger

Baby Ginger, gorgeous, exotic and delicious! Thanks to Alex and Betsy Hitt, farmers/ owners of Peregrine Farm and vendors at the Carrboro Farmers’ Market, you can stock up on this versatile root with its pale thin skin and mild, though distinctive sweet peppery flavor.   This will definitely be my new culinary love, as Betsy says they should have them available until December…ginger ale, ginger juice, pickled ginger, candied ginger, gingersnaps and gingerbread!  And, for this blog, Ginger-Tamari Sauce. Betsy Hitt, with basket of ginger root No time for baking, and frankly it is not my favorite form of cooking, I decided to make a simple sauce to dress up a salmon fillet.   In the fridge there was a bag of spicy arugula, purchased from John and Cindy at Eco Farm, that would provide the perfect bed for the fish and ginger-tamari concoction was developing in my mind. Ingredients for Ginger- Tamari Sauce: 1 t extra virgin olive oil 2 T chopped green onion or shallot 1 T minced garlic 2T minced baby ginger 1/4 cup white wine 1/4 cup tamari or soy sauce 1 cup unsweetened orange juice 1/2 t Sriracha sauce 1 t fresh lime juice Directions: Heat oil, over medium-high heat, in medium saucepan. Add onion, garlic and ginger.  Cook until onion is softened.  Don’t let the garlic get dark brown or burn.  It will become bitter...

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