Category Archives: Eat Your Veggies

Hutterite Bean Soup


Hutterite Bean Soup recipe

I haven’t posted in a while because of some life changes so I was excited to try a new recipe and have the time to write about it!

Hutterite Beans from Shady Side FarmI’ve never made Hutterite Bean Soup. I had never even heard of Hutterite beans until I saw them at the Holland Farmers Market. Locally grown by Shady Side Farm, the Hutterite variety is a white bean that’s not quite as soft as a navy bean.

Inspired by a recipe I found online, I took the Tuscan route, as I once did with another bean recipe I made.

First I soaked the beans overnight. If you don’t have the opportunity to plan ahead, you can always do the quick soak method, which is written on the back of the bean bag. Just put the beans, well covered in water, into a large pot. Bring to a boil for two minutes and remove from heat. Cover pot and soak for an hour. It’s a handy trick!

Hutterite Beans

Here they are all plumped up with water, rinsed and drained.

Hutterite Beans

In the stock pot I sautéed a whole onion (chopped) and a couple cloves of garlic (minced) in olive oil.

Chopped onions and garlic

Then I added a ham hock. This one happened to be fresh, not smoked, so the meat looks more like pork than ham.

Fresh ham hock for Hutterite Bean Soup recipe

I browned the ham hock in the olive oil after pushing aside the onions and garlic. Then I added about 2 1/2 quarts of water. It would be great to use stock if you have it. Instead, I added a teaspoon of organic chicken bouillon, which is my back-up plan when I don’t have stock on hand. I also added dried sage (fresh would have been better!). Then I simmered the soup on the stove about two hours, until the ham hock meat was tender.

Hutterite Bean Soup recipe

Once the meat was done, I removed it from the pot, pulled the meat off the bone, and returned the meat to the soup.

Hutterite Bean Soup recipe

Then I added a bunch of lacinato kale, stems removed, leaves chopped.

Hutterite Bean Soup recipe

Simmer another half hour or so until the kale is tender, and it’s soup! Season with salt and pepper to taste.

This could easily have been an excellent vegetarian recipe. With the beans and kale, you have a very nutritional meal easily devoured from a bowl.

Hutterite Bean Soup recipe

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Downtown Market: Access for All


Downtown Market, Grand Rapids, MI

I’d been looking forward to checking out the Downtown Market in Grand Rapids ever since it opened earlier this summer. With 25,000 square feet of market space, it’s the first LEED-certified market in the country. That’s a big deal! And, it’s designed to be a year-round hub of activity, offering a restaurant, a brewery, a farmer’s market, retail shops, a commercial kitchen, a rooftop greenhouse, and the country’s first hands-on kitchen for kids.

For now, the market is only offering outdoor vendors. So Bill and I stopped by on a recent evening and were pleased to see a number of familiar faces from the Holland Farmers Market, as well as new ones from areas around Grand Rapids–all situated under a permanent outdoor shelter.

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But what I really love about the Downtown Market is its location. This market offers urban dwellers another option for fresh, local produce and food items.

Downtown Market, Grand Rapids, MI

Downtown Market, Grand Rapids, MI

This makes it possible for more people struggling with lower incomes to have access to fresh food, which means healthier options for all. And, it was great to see a van right there in the parking lot, ready to deliver donations to Heartside nonprofit organizations that help residents in the neighborhood.

Downtown Market, Grand Rapids, MI

Downtown Market, Grand Rapids, MI

Can’t wait to see what the Indoor Market Hall offers when it opens later this summer!

Show Your Love: Farmers Market Celebration in Full Swing


I Love My Farmers Market Celebration

American Farmland Trust is the founder of the I Love My Farmers Market Celebration and is the only national nonprofit dedicated to saving America’s farm and ranch land, promoting sound farming practices and keeping farmers on the land.

Between now and September 9, show your love for farmers by pledging to spend $10 at your local farmers market. You can pledge once each day and you can support more than one market.

I’m excited to see the support for Michigan markets. Check out where your state ranks in pledging. And remember to support your local farmers!

For Your Picnic: Tuscan Feta Salad Sandwich


Tuscan Feta Salad Sandwich

Tuscan Feta Salad Sandwich

If you’re going to the beach, on a hike, for a bike ride, or on a road trip, the Tuscan Feta Salad Sandwich is a good companion for a picnic lunch. And now is the perfect time to buy its ingredients in season at the Holland Farmers’ Market.

You can buy everything there (except for olives). Seriously. Even the feta cheese and the bread. And if you need oil and vinegar to make the vinaigrette, just run up the street to Fustini’s.

What I love about this recipe is that it begs for improvisation. Don’t like tomatoes? Try fresh Bell peppers instead. Not a fan of olives? Leave them off and add some capers. Substitute chevre for feta cheese. Numerous combinations are possible!

I was headed to Pereddies’ restaurant and deli in Washington Square to buy kalamata olives for the sandwich, so I decided to try their olive oil bread instead of a big round loaf of sourdough like the recipe suggests. It’s the perfect vehicle for this sandwich!

Below is the original recipe from Southern Living, along with a slideshow of the ingredients and process. It serves 4-6 people.

Tuscan Feta Salad Sandwich

Ingredients

2/3 cup vinaigrette

1/2 teaspoon dried oregano leaves, crushed

1/2 teaspoon dried basil, crushed

1/2 teaspoon pepper

1 (8-inch) round sourdough bread loaf (about 16 ounces)

2 cups shredded romaine lettuce

1 large tomato, sliced

1 (4-ounce) package crumbled feta cheese

1 medium cucumber, sliced

1/2 medium-size purple onion, sliced

1/4 cup sliced ripe olives

Whisk first 4 ingredients. Cut bread in half horizontally. Scoop out inside of bread halves, leaving 2-inch shells; brush inside with 3 tablespoons vinaigrette mixture. Layer lettuce and tomato in bottom half of bread, brushing tomato with remaining vinaigrette mixture. Layer cheese and next 3 ingredients over tomato. Cover with plastic wrap; chill 2 hours. (Place a large plate on top of sandwich, weighting it down with cans, if necessary, to compress sandwich.) Cut into wedges.

Wrap it up and go!

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Asparagus Leek Soup


It began with asparagus season this year. I had learned that you can, in fact, freeze asparagus without blanching it, if you’re going to use it in something for which texture doesn’t matter. Like soup! So I spent most of June freezing bags of asparagus and decided, after eating many meals of fresh asparagus, I’d better try out a soup recipe to make sure I like it. I’ll be making plenty of asparagus soup later in the fall and winter with what I’ve got stored in the freezer.

My recipe was inspired by Jim LaPerriere’s Asparagus and Spring Garlic Vichyssoise. Jim is a local chef who participates in the Chef Series each summer at the Holland Farmers Market. I picked up this recipe from him three years ago.

Since I had missed the window for spring garlic, I decided to substitute sweet candy onion. I also used olive oil instead of butter and homemade chicken stock instead of water. (But this would make a nice vegetarian soup if water were used for the base.) Plus, I skipped the potato. And, I opted for raw milk (with fat skimmed off) rather than heavy cream.

Here’s the recipe:

Asparagus Leek Soup

2 T. olive oil
1 medium onion, chopped
4 small leeks, chopped
1 lb. asparagus, chopped into 1/2″ pieces
4 cups chicken stock
Salt and pepper to taste
1/2 cup lowfat milk

Rinse the asparagus and snap off the bottoms. (Jim’s recipe, as well as several others I found online, suggest saving the tips and blanching them to use as garnish when serving. Me, I’m too lazy to add another step!)

In a large saucepan, saute the onion and leeks in olive oil until tender, about six minutes.

Add the chopped asparagus and saute for one minute.

Pour the chicken stock into the saucepan and bring to a boil.

Cover pan with a lid, reduce heat, and simmer soup for about ten minutes.

Puree in batches. Season with salt and pepper, then add milk.

It’s best to make this soup a day ahead for the flavors to blend. My chicken stock was made from a Spatchcock Chicken so it was full of fresh herb flavor. You may want to consider adding a little parsley or thyme to this soup as it simmers on the stove.

I think this is a delicious summer soup because it’s so light that it doesn’t make you warm and sleepy. Although it’s not an authentic vichyssoise recipe, you could try serving this soup cold. The leeks and asparagus nicely complement each other.

Asparagus Frittata


Asparagus Frittata Recipe

Memorial Day is the traditional segue to summer. And in the Great Lakes, it’s the start of weekend gatherings–at home, at the cottage, and at the campsite. What’s a quick and easy way to enjoy breakfast together? A simple frittata with seasonal vegetables. And right now, it’s asparagus season.

Most people in Michigan can’t wait for the first asparagus to show up at farmers markets and roadside stands. I’m one of them. As soon as the Holland Farmers Market opened in May, I was there with my basket, loading up on this spring vegetable that can be prepared so many ways. Putting it in a frittata is one of my favorites. In addition to the asparagus, I buy the rest of the ingredients from our local farmers at the Holland Farmers Market: pastured eggs from Grassfields, red onions from Visser Farms, and goat cheese from Country Winds Creamery. (Another reason why I love this recipe? You can cook it over a campfire, too!)

Asparagus Frittata

Serves 4.

3 T. olive oil

1/2 medium red onion, thinly sliced

1/2 lb. fresh asparagus, trimmed and chopped into 1-inch pieces

8 eggs, beaten

Salt and pepper to taste

1/2 cup grated cheddar cheese, 1/4 cup Pecorino cheese,  or dollops of goat cheese

Optional: chopped fresh herbs such as rosemary, thyme, tarragon, or parsley

Put 1 tablespoon of olive oil and vegetables into a large oven-proof skillet. Saute onions with asparagus on medium heat until nearly tender, about three minutes. With a slotted spoon, remove vegetables from pan. (Note: You can also leave the veggies in and pour the eggs right over them but I remove them and do the next steps first so the frittata doesn’t stick to the pan.)

Add salt and pepper to eggs, then stir. (If using herbs, add them now.) Heat remaining 2 tablespoons of olive oil in skillet on medium-high heat until bubbly. When oil is very hot, pour egg mixture into pan. As edges cook, lift up with a spatula and tilt pan so uncooked egg mixture runs underneath. Continue until eggs are no longer runny. (It will still be slightly soft.)

Preheat broiler on high. Spoon vegetables evenly over egg. Sprinkle cheese or place dollops over entire pan. Put pan in oven under broiler flame and immediately reduce to low. Broil about 3 minutes, checking occasionally. Frittata is done when the edges are brown and the cheese is bubbly (or soft for goat cheese).

Remove from oven and let set about a minute. Cut into eight slices and serve.

Asparagus Frittata Recipe

Cooking over a campfire? Just place foil on over the pan to cook the top of the frittata.

Spring Lavash Pizza


Spring Lavash Pizza Recipe

I call it Spring Lavash Pizza because the recipe was inspired by one main ingredient that’s harvested in the spring: stinging nettles. Which I turned into Stinging Nettles Pesto. (Wow, is that ever good!) My batch yielded about two cups so I froze some of it and then wondered what I would use the rest for.

As it turns out, the local greenhouse tomatoes were ripe at the Holland Farmers Market last Saturday (and I’ve been dying for fresh tomatoes since last November!). So I opted for an easy lavash pizza, which is made with a Bill-friendly lavash (flatbread) base from Sami’s Bakery.

Spring Nettles Pesto and Greenhouse Tomato

After toasting the bottom of the lavash on a griddle, I smeared the pesto on the lavash, then added sliced tomatoes and kalamata olives.

Spring Lavash Pizza recipe

I sprinkled the pizza with salt and pepper, added some grated Pecorino cheese, drizzled it with olive oil and broiled it for about three minutes on low.

Spring Lavash Pizza recipe

This makes a wonderful light dinner or a small plate to share. And it’s full of superfood antioxidants from the nettles!