The following recipes feature one or more ingredients (highlighted at the beginning of each recipe) purchased at a local farmer’s market. All of the following recipes were created by experimentation and laughing in my tiny apartment kitchen, and carry a little quirk of their own.
While some may seem strange, (squash in cake??) each is begging for you to try them out. Give them a try, post feedback on what worked, what didn’t and maybe some variations. Enjoy!
Spaghetti Squash Cake
Local Ingredient: Spaghetti Squash
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup stick butter — softened
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons 1% low-fat milk
1 1/2 teaspoons vanilla extract
1 large egg
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cup chopped cooked spaghetti squash
Preheat oven to 350F.
Coat an 8-inch round cake pan with cooking spray. Beat sugars, butter, ginger, and cinnamon at medium speed of a mixer until well blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended.
Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.
Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean
Roughly chop a cup of almonds and place in a pan over low heat. Heat until slightly toasted. Meanwhile, melt a quarter cup of butter over low heat on the stove, adding about half a cup of brown sugar until completely dissolved. Add a teaspoon of vanilla and a splash of milk to thin out the topping.
Invert the cake onto a plate and sprinkle with the toasted nuts. Drizzle the topping over the nuts and the cake. Serve warm and enjoy!
Pumpkin Brownies with Persimmon Frosting
Local Ingredient: Persimmons
1 box instant brownie mix
Whatever ingredients the boxed mix calls for
1 can pumpkin pie mix
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
Preheat oven to 350F. Coat a 9 by 9 inch pan with cooking spray.
Following the directions on the box mix, add the water and oil as directed. Instead of eggs, substitute about 1 cup of the pumpkin pie mix and blend all the ingredients together. If the mixture seems a bit thick, add up to a 1/2 cup more water. Add ginger and cinnamon.
Bake for 35 to 40 mins or until toothpick inserted in middle comes out clean. The texture should be more fudgy than regular brownies are.
2 egg whites
1/2 cup of powdered sugar
1/2 cup and 1/4 cup (separated) chopped persimmon 1/2 teaspoon cinnamon
Beat egg whites until stiff peaks form. Slowly add powdered sugar and continue to beat. Once sugar has been incorporated thoroughly, gently fold in the 1/2 cup chopped persimmons with a rubber spatula.
Take remaining 1/4 cup of persimmon and blend in a food processor/blender with a splash of milk for 10 seconds. If you don’t have a food processor/blender, you can just mash up the fruit with a knife blade or spoon. Fold puree into frosting. Add cinnamon to taste.
Once brownies have cooled, frost brownies with persimmon frosting. Garnish with a dash of cinnamon if desired.
Local Ingredients: Avocados, Tomato, Onion, Jalepeno
Local Ingredients: Basil, Walnuts, Garlic
4 cups of fresh basil
1/2 cup toasted walnuts
2/3 cup olive oil
4-5 cloves chopped garlic
1 cup Parmesan cheese
salt and pepper to taste
Local Ingredients: Spinach, Apples, Walnuts
4 to 6 cups spinach
1/2 cup chopped walnuts
1/4 cup feta cheese
2 Tbsps dijon mustard
1/4 cup olive oil
2 Tbsps balsamic vinegar
Wash/dry spinach and put in a salad bowl. Slice the apple and place on top of the spinach, sprinkle walnuts over the top.
In a small bowl, whisk the mustard, olive oil and vinegar together. Add garlic salt to taste.
Prior to serving, sprinkle cheese over salad and toss with dressing.
Local Ingredients: Strawberries
3 pints fresh strawberries
2 1/4 cups flour
4 teaspoons baking powder
2 Tbsp. white sugar
1/3 cup butter
2/3 cup milk
2 cups heavy whipping cream
Pre-heat oven to 425 degrees. Grease an 8 inch cake pan. Slice the strawberries and put aside.
In a separate bowl, combine the flour, baking powder and sugar. With a pasty blender (or a fork, which is what I used) cut in the butter. Add the milk and egg and blend until just combined (don’t over-mix it or the cake will be tough!)
Bake for 15 to 20 mins, or until the top just begins to brown
While the cake is baking, whip the cream with a handheld mixer until stiff peaks form.
Slice partially cooled cake in half, making two layers. Put half of the whipped cream and half of the strawberries on the bottom layer. Top with the other cake half and spread the remaining whipped cream over the top. Sprinkle the rest of the strawberries on top and serve while still warm.