Central Farm Markets

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Vendor Holiday Food & Gift Guide

During this holiday season, we would love to support local businesses and farmers.   Our vendors will have special gift items this weekend and next weekend that you can purchase for your loved ones.  Happy Holidays!

local xmas

All Things Olive

All Things Olive will have a variety of balsamic & olive oil sets and chocolates:

  • Robbins Family Farm Balsamic (60 ml) paired with Robbins Family Farm Ascolano (60 ml) – $20
  • Robbins Family Farm Balsamic (60 ml) paired with Terre Exotique Olive Oil with Basil (150 ml) – $25
  • Robbins Family Farm set of 4 Balsamics (60 ml each) – Original, Blackberry, White, Tangerine – $40
  • Robbins Family Farm Chocolates (hand-crafted from Balsamics and  Ascolano) – set of 6 – $15

LOGO

The Compost Crew:

Help spread composting this holiday season by buying a composting service for a friend, family member, or neighbor.

The Compost Crew is offering 3, 6, and 12 month vouchers at compostcrew.com/giftsThere is zero obligation to the gift recipient to continue after the voucher has been used.

Give the gift of composting this season, both for whomever you give it to, and for our community and the world at large!

Springfield Farm

Springfield Farm will be at both Rockville and Bethesda markets before Christmas! Smoked hams, whole tenderloins, standing rib roasts, leg of lamb, etc. are all available by special order online and can be picked up at either the December 22nd or December 23rd market. Eggs, chicken, lamb, pork, and beef will also be available.

liberty delight farm

Liberty Delight Farm

Liberty Delight is taking orders for beef tenderloin, standing rib roasts, fresh and cured hams, lamb leg roast whole turkeys and turkey breast through their website.  Get any 1 pack of sausage links free with your holiday order!

Two Acre Farm

Two Acre Farm will have a fabulous assortment of holiday gifts that will cover all of your family & friends’ interests! Locally made holiday cheer!

  • Gift SetsGrill Master gift sets, Bread Dipping Seasoning gift sets, Entertaining Dip Blend Gift sets
  • Holiday jams: Cranberry Jalapeño Jam, Raspberry Jalapeño Jam, Roasted Red Pepper Jam, Pomegranate Jam, Holiday Jam & Roasted Garlic & Onion Jam
  • Salsas: Pico De Gallo, Artichoke & Garlic, and Roasted Red Pepper – great for easy entertaining!

susie sunshine

Susie Sunshine Sprouts and Salads

Susie will have a Spicy Holiday Butter that consists of almond, peanut, chocolate, cayenne and peppermint.  Spread it on cookies, toast, fruit & more!

Stonyman Gourmet Farmer

Stonyman Gourmet Farmer offers special products for Chanukah, Christmas, & the New Year:
Celebrate with Exceptional Specially-Ripened or Fresh Farmhouse Cheeses & Outstanding Savories made with our Farmstead, Free-range, and Pastured Ingredients!

Patisserie Poupon

You will be the hit of the party when you show up with one of these creations for the holidays! Order at the market or directly!

patisserie_2012_picture


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Hanukkah Recipes

menorah

Happy Hanukkah! This holiday has so much to offer – spinning the dreidel to win chocolate, lighting the Menorah, 8 whole days of presents, and best of all – latkes and jelly doughnuts!  Here are some recipes for those that are hosting or going to holiday parties, or that just want to celebrate the holiday at home.  And of course, you can get many of the ingredients for these recipes at our markets!

Kale and Potato Kugel | Jewish Woman Magazine, Winter 2012

kale

Serves 8-10.

Ingredients:

  • 4 medium potatoes (about 1.5 pounds)
  • 1 large bunch kale (about 14-16 oz.)
  • 6 large eggs
  • 3/4 cup shredded Swiss cheese (optional)
  • 5 Tbsp melted margarine (or butter)
  • 1/8 tsp. freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 3/4 cup panko breadcrumbs
  • 2-3 Tbsp. grated parmesan cheese (optional)

Preparation:

Preheat the oven to 375º F. Lightly grease a 2-quart baking dish.

Peel the potatoes, cut them into chunks and boil them in lightly salted water for about 15 minutes or until tender.  Let cool and chop into small pieces.  Place the potatoes in a bowl.

While the potatoes are cooking, wash the kale and remove the thick stems from the bottom.  Chop the kale coarsely.  Bring a large saucepan of water to a boil.  Immerse the kale and cook for 10 minutes or until soft.  Drain and squeeze out as much water as possible.  Chop into smaller pieces and add to the potatoes.

Beat the eggs in a large bowl.  Mix in the Swiss cheese (if using), 3 Tbsp of the melted margarine, nutmeg, and salt and pepper to taste.  Add the potato and kale mixture.  Gently mix the ingredients to distribute them evenly.  Place the mixture inside the greased dish.

In a small bowl, mix the panko and remaining 2 Tbsp. melted margarine, and sprinkle over the baking dish.  Top with the Parmesan cheese, if desired.

Bake for about 30 minutes or until hot and crispy.

Zucchini and Carrot Fritters with Yogurt-Mint Dip | The New York Times Dining & Wine

Yields 3 dozen fritters.

Ingredients:

  • 1 cup all-purpose flour, more as needed
  • 1 tsp. baking powder
  • 1 tsp. coriander
  • 3/4 tsp. kosher salt, more for serving
  • 1 cup milk, more as needed
  • 1 large egg
  • 1/4 tsp. grated lemon zest
  • 1/4 tsp. pepper
  • 2 large carrots, grated (about 1 1/2 cups)
  • 1 large zucchini, grated (about 2 cups)
  • 2 scallions, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup plain yogurt
  • 1 Tbsp. chopped mint
  • 1 Tbsp. extra virgin olive oil
  • Olive oil, for frying

Preparation:

To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.

To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375° F on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

Sweet Potato Latkes |  Dor Va’Dor, Generation to Generation:Favorite Recipes from the Beth El Community

sweet potato latkes

Serves 3-4.

Ingredients:

  • 1 lb. sweet potatoes
  • 2/3 cup minced onion
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 5 Tbsp. flour
  • Pepper to taste
  • Oil

Preparation:

Grate sweet potatoes and drain well.  Add minced onion, eggs, salt, flour and pepper.  Blend mixture thoroughly.  Drop from a large spoon into a pan of hot oil.  Brown on both sides, turning only once.

Roasted beet latkes with scallion and cayenne crème fraîche | Food & Style, November 2010

roasted beet latkes

Makes 48 silver-dollar size latkes.

Ingredients for the latkes:

  • 1 lb (4 medium) roasted red beetroots (see notes) – peeled and coarsely chopped in a food processor using steel blade (3 cups)
  • 12 scallions – ends trimmed and thinly sliced (2.5 cups)
  • 3 Tbsp. unbleached all-purpose flour
  • 1/2 tsp. sea salt
  • Freshly ground black pepper to taste
  • 2 large eggs – lightly beaten

Ingredients for the cayenne crème fraîche:

  • 2/3 cup crème fraîche
  • 1/2 tsp. ground cayenne or to taste
  • olive oil for the pan

Preparation:

1. Place the beets and scallions in a medium bowl. Sprinkle with the flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

2. Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Using a dessert spoon, scoop up a heaping teaspoon of batter and shape it into a mound. Drop each latke into the hot oil. Slightly flatten with the back of the spoon. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the beet mixture has all been used up, adding more oil to the pan as necessary.

Notes: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

3. Place the crème fraîche in a small bowl. Add the cayenne and gently mix until well bended. Do not overmix or the crème fraîche will become too loose. Transfer to a small serving bowl.

4. Place the latkes on a platter. Serve with the cayenne crème fraîche on the side.

Notes: To roast the beets – Preheat oven to 450ºF. Place the unpeeled beetroots in a small ceramic baking dish. Fill the pan with 1/2″ of spring water. Cover tightly with foil and bake for 50 to 60 minutes until very tender. Remove from pan and set aside to cool to room temperature. The beets can be stored in a sealed container and refrigerated for up to 3 days.

Butternut squash and leek latkes with pan-roasted cumin | Food & Style, November 2010

butternut squash leek latkes

Makes 36 medium latkes

Ingredients:

  • 1.5 Tbsp. cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 Tbsp. unbleached all-purpose flour
  • 3/4 Tsp. sea salt
  • Freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • Olive oil for the pan
  • 1/4 cup sour cream
  • Cilantro leaves as garnish

Preparation:

1. Heat a small heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

2. Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

3. Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Using a dessert spoon, drop two teaspoons worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Notes: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F  preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

4. Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.

Apple Cider Doughnuts | The New York Times Dining & Wine, adapted from Todd Gray, Equinox Restaurant, Washington

apple cider doughnuts

Ingredients:

  • 1 cup apple cider
  • 5.5 cups all-purpose flour, more for rolling dough
  • 1.5 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1.5 tsp. ground cinnamon
  • 4 Tbsp. unsalted butter, at room temperature
  • 1.5 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup buttermilk
  • 1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice
  • Vegetable oil, for frying

Preparation:

1. Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.

2. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.

3. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.

4. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”

5. Fill a wok or deep fryer with oil and heat to 300° F. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm.

Orange Scented Jelly Doughnuts | The New York Times Dining & Wine, adapted from Claudia Roden

Yield: 12 doughnuts

Ingredients:

  • ¼ cup lukewarm milk or water
  • 1 tsp. dry yeast
  • 3 Tbsp. sugar
  • 1 whole egg plus 1 egg yolk
  • 3 Tbsp. sour cream or vegetable oil
  • Pinch salt
  • ¼ tsp. vanilla extract
  • Freshly grated zest of ½ orange
  • 1 2/3 cups flour, more as needed
  • ½ cup thick raspberry or strawberry jam
  • Oil for deep-frying
  • Confectioners’ sugar for dusting

Preparation:

1. Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.

2. In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.

3. On a floured surface, roll out dough to ½-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Re-roll scraps and cut again. Let rise in a warm place 30 minutes.

4. In a heavy pot, heat 3 inches of oil to 365° F; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365° F between batches.

5. If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge ½ teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.