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5A Wednesday, July 17, 2013 – Daily News County Fare & tasty fresh Farmers market-inspired cooking By Jackie Burrell MediaNews Group Roasted Beet and Carrot Salad with Basil-Cilantro Puree Recipe courtesy Martha Holmberg, "Fresh Food Nation" Serves 4 Note: For a more dramatic presentation, slice the carrots and beets to preserve their shapes. This recipe comes from Urban Roots farm in Austin, Texas. Basil-cilantro puree: 1 cup each lightly packed fresh basil leaves and cilantro 1 or 2 cloves garlic 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Black pepper to taste Vegetables: 4 medium beets, peeled, cut into 1/2-inch dice 1/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon pepper 4 large carrots, peeled, cut into 1/2-inch slices 1. In a food process, pulse the basil, cilantro and garlic a few times. With the motor running, pour in oil; process to a puree, like a loose pesto. Add salt and a few twists of pepper, pulse twice, then taste and adjust seasoning. Cover and chill. 2. Preheat oven to 400 degrees. Toss beets with half the olive oil, salt and pepper. Spread on a baking sheet in a single layer. Do the same with the carrots, on a second baking sheet. Roast until tender and slightly browned, 15 to 20 minutes; stir once or twice as the vegetables cook so they brown evenly. Let cool. 3. Toss vegetables together. Arrange on a platter. Drizzle with basil-cilantro puree. Serve at room temperature or slightly chilled. Fresh Strawberry Cake with Strawberry Compote Drizzle Recipe courtesy Martha Holmberg, "Fresh Food Nation" Serves 8-10 Note: This recipe comes from Snow's Bend Farm in Coker, Ala. It can be made in a Bundt pan for parties, or in cupcake form for picnicking. 2 1/4 cups cake flour 1/4 teaspoon kosher salt 2 1/2 teaspoons baking powder 1/2 cup (1 stick) unsalted butter 1 1/2 cups sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 cup buttermilk 8 ounces strawberries, trimmed and finely diced (about 1 cup) Strawberry Compote Drizzle (see recipe) 1. Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan. 2. In a large bowl, whisk the flour, salt and baking powder to blend and lighten. 3. With an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, scraping down and beating well between each addition. Beat in the vanilla. 4. With the mixer on low, beat in a third of the flour mixture. As soon as the flour is almost blended, add half the buttermilk and beat until blended. Repeat, until you've added all the flour and buttermilk. Avoid overbeating, which makes the cake tough. 5. Beat in the strawberries until just combined. 6. Pour the batter into the prepared pan, spreading evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. (Cupcakes will take about 20 minutes.) Cool the cake in the pan on a wire rack; when it's cool, gently invert it onto a cake plate. Serve with the Strawberry Compote. Strawberry Compote Drizzle Makes about 1 cup 8 ounces strawberries, trimmed, quartered 1/2 cup confectioner's sugar 1 tablespoon unsalted butter Squeeze of fresh lemon juice Pinch salt In a small saucepan, combine the strawberries, sugar and 1/4 cup water. Cook over medium heat until the strawberries are very soft and the mixture becomes compotelike and thick, stirring occasionally. Stir in the butter, lemon juice and salt. Taste and add more sugar, lemon juice or salt as needed. Cruising the farmers market in midsummer is like being a kid in a candy store. Glistening cherries, berries and feathery fronds of dill weed beckon from the stalls. And the intoxicating aroma of fresh basil is enough to induce unbridled enthusiasm and a shopping spree. Of course, reality sets in later as your kitchen counters disappear under the bushels of zucchini, gallons of berries and lifetime supply of gloriously ripe heirloom tomatoes. Your lifetime, not theirs. What were you thinking? And what do you do with all that perishable lusciousness now? Fortunately, there is no better source for farm-tofork inspiration than the farmers themselves, says Martha Holmberg, the author of "Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers" (Taunton Press, $22.95). When the former editor of Fine Cooking magazine goes veggie-wild at her local farmers market in Portland, Ore., she often goes the gratin route. The self-described "tomato addict" layers wellcooked, nearly caramelized onions, fresh rosemary and thyme with sliced potatoes, tomatoes and other summer vegetables. A drizzle of olive oil and a splash of chicken stock are all the dish needs before going in the oven. Tomato salads, of course, are a menu main- Shrimp and Scallions on Barley Serves 4 Note: This recipe comes from Bay Branch Farm in Lakewood, Ohio. 3 tablespoons lime juice 1 clove garlic, minced Few dashes of hot sauce Kosher salt, black pepper 1/2 cup extra-virgin olive oil, plus more for grilling 1 cup barley 2 cups water or stock 1 pound large shrimp, peeled, deveined 2 bunches scallions, white and light green parts only 1 large or 2 small cucumbers, peeled, seeded, cut into small chunks 2 large ripe tomatoes, cut into chunks 1/2 cup crumbled feta 1/2 cup chopped fresh flat-leaf parsley, mint, cilantro or a mix 1. Whisk together the lime juice, garlic, hot sauce, 1/2 teaspoon salt, a few twists of black pepper and the olive oil. 2. In a medium saucepan, bring the barley, water and 1 teaspoon salt to a boil. Cover; adjust heat to a gentle simmer. Cook barley until tender, about 45 minutes. Drain well. Toss barley with half the dressing. Set aside to cool. 3. Heat grill to medium. Toss shrimp with a little oil; season generously with salt and pepper. Do the same with the scallions. Grill shrimp until no longer translucent in the center, about 2 minutes per side. Transfer to a platter and keep warm. Grill scallions, turning frequently, until limp, tender and just starting to char, about 10 minutes. Chop into 1-inch pieces. 4. Toss the barley with the scallions, cucumbers and tomatoes. Add a bit more dressing, toss again and taste. Adjust seasoning. Pile a mound of barley salad on each plate, top with grilled shrimp and sprinkle with feta and herbs. Serve slightly warm. or go picnic-casual in cupcake form. A deconstructed eggplant Parmesan recipe -- an ingenious parm-meets-caprese treatment -- hails from Cherry Grove Organic Farm in Princeton, N.J. And Lakewood, Ohio's Bay Branch Farm contributed a Greek-inspired grilled shrimp and barley dish that will send you scampering for the seafood stall as well as the veggie bins at the farmers market. The latter, which includes a Greek salad mixture of tomatoes, cucumber, grilled scallions and fresh herbs, is one of Holmberg's favorites for summer dinner parties. "You can have the salady part put together, then grill the shrimp and have the hot on the cool," she says. "That's the thing. (The produce) is just beautiful. The dish can't help but be beautiful." Green Garlic. The organic Mariquita Farm in Watsonville contributed half a dozen recipes, some from farmer Andrew Griffin and his family -- an artichoke frittata, for example, and Roast Lamb with Wilted Escarole -- and others from chefs such as Nicole Krasinski, co-owner of San Francisco's State Bird Provisions, winner of a 2013 James Beard Award for the nation's best new restaurant. Krasinski contributed a recipe for Cocoa Custard with Roasted Strawberries and Rosemary Cream. It's not a California-centric book, by any means. Snow's Bend Farm in Coker, Ala., shared a delicate Fresh Strawberry Cake with Strawberry Compote Drizzle that tastes even more heavenly than its angel food cousins. Filled with diced fresh berries, the buttermilk cake can be dressed up for dinner parties stay. But Holmberg was looking for new ideas when she began asking chef buddies, James Beard Foundation friends and food writers from across the country to nominate their favorite small farms. In the end, more than five dozen farms got involved in the recipe project, from California to Indiana, Arkansas, Alaska and Canada. The result is an irresistible, wide-ranging compilation of favorite recipes from farmers and, in some cases, the chefs who covet their produce. "Some were straightforward family recipes," Holmberg says. "There were a couple that were 'cheffy.' Some were super sophisticated and modern. It was all food we wanted to have for dinner." Freewheelin' Farm in Santa Cruz shared a Spring Pasta with Fava Beans and WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good July 17 thru July 23 California Grown, Red or Green Seedless Grapes Fresh, White or Yellow Strawberries Corn 139 lb. Raspberries & Blueberries 200 $ 5 for Fresh Sweet, Ripe Broccoli Crowns select varieties 400 $ 2 for Fresh Cantaloupe 1lb Clamshell or 6 oz. $ 384-1563 Produce Specials We Accept EBT CUSTOM CUT MEATS AT NO EXTRA CHARGE 3 for 500 $ 400 99¢ $ 2 for lb. Meat Specials Fresh. Lean Ground Beef (not to exceed 22% fat) Fresh Boneless USDA Choice, Boneless, Country Style Beef Pork Tenderloins Loin T-Bone Pork Ribs Steaks Bonelss-Skinless Sea Best Tilapia Fillets Chicken Thighs 249 $ 229 $ 399 $ lb. lb. 799 199 $ lb. $ lb. 299 $ lb. lb. Compare to PON COU National Brands & Save! Compare to PON COU National Brands & Save! * ALL ITEMS EXTRA 50¢ OFF * ALL ITEMS EXTRA 50¢ OFF Limit 1 coupon per item & 2 coupons per order. Limit 1 coupon per item & 2 coupons per order. Coupon Valid: July 17-23, 2013 Coupon Valid: July 17-23, 2013 Grocery Specials Malt-O-Meal Cereals 11.3-14.5 oz. boxes Pop Secret Microwave Popcorn Betty Crocker Brownie Mix 3-4 ct. 18.3 oz. Western Family Butter Quarters Ruffles Potato Chips Breyer's Ice Cream 1.5 qt. 7.5-9 oz. bags 16 oz. 199 $ Mayonnaise 30 oz. 269 169 289 Tomato Ketchup Charcoal Briquets Peanut Butter Chocolate Topping Fruit Preserves 8.3 lb. 18 oz. 24 oz. 18 oz. 179 $ 399 $ $ 499 $ 36 oz. $ 269 $ 249 $ 2 for 500 $ 189 $ Visit us at: www.nuwaymarket.iga.com $ 279 $