Arsht Center Market: #FarmMktWk

Happy #FarmMktWk! Every day this week in honor of National Farmers Market Week, we’ll feature some of these markets that brave the heat to bring you local produce and artisan foods.

Arsht Center Farmers Market
Mondays 4-8, Adrienne Arsht Center for the Performing Arts

Monday night markets make sense. You may have missed the Saturday and Sunday markets because, well, the weekend; and it’s a good way to start the week with fresh, local produce. Here, Urban Oasis Project brings the goods from Verde Community Farm and other South Florida farms. You’ll also find LNB Grovestand sampling and selling tropical fruits and guacamole. Artisans are on hand with rustic breads from Zak the Baker, baked goods and sweets. Best of all, Chef Allen hosts a farm-to-table dinner at Cafe at Books and Books.

Sara of LNB with jackfruit seeds

Sweet, local pineapple

LNB bananas (their red ones are on our summer cover)

 

Lisa Palley and Carl Templer

Arsht Market

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Tablet Pistach

This is the Haitian version of peanut brittle, one of the treats on HistoryMiami’s tour of Little Haiti. Other foods on the tour include Haitian bread (dense, doughy and faintly sweet) and Kremas Mapou, a mixture of condensed, evaporated and coconut milks, spices and rums, from
Mapou Bookstore.

MAKES 6 CANDIES

¼ cup roasted peanuts

¾ cup light brown sugar

½ teaspoon vanilla extract

1 teaspoon grated ginger

2 teaspoon cinnamon

1 teaspoon grated nutmeg

½ teaspoon star anise extract

¼ cup water

½ teaspoon salt

Large nonstick saucepan

Parchment paper

Add the water, sugar, vanilla, ginger, cinnamon,nutmeg, salt and star anise to the saucepan and bring to a boil. Add the peanuts and boil for 10-15 minutes or until mixture has thickened. Remove the pan from heat and continue to stir until the liquid has evaporated and the mixture is sticky. Using a spoon place 6 large cookie sized amounts on parchment paper. Place the pieces in a cookie jar when cool.… Read More

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Bonnet House Rangpur Lime Cocktail

Bamboo Bar at Fort Lauderdale’s Bonnet House

Introduced to Florida from India, the Rangpur lime is actually a sour mandarin orange hybrid with orange peel and flesh. Evelyn Barrett used juice from her own tree for these cocktails. Possum Trot Nursery grows these tangy fruits, sold by Bee Heaven Farm at markets in the winter.

Per serving:

4 parts Barbados Eclipse dark rum

1 part fresh Rangpur lime juice

Vermont maple syrup

Combine the rum and lime juice in a pitcher and mix well. Add enough syrup to sweeten to taste. Chill, covered, until ready to serve. Pour over crushed ice in a short glass.… Read More

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Grilled Okra

Grilled okra

Serves 4 | Thread okra on skewers to make it easier to flip on the grill. Use young, tender okra for best results.

1 pound young okra, trimmed

¼ cup extra-virgin olive oil

Light grill. Brush okra with oil and season with salt. Grill, turning once or twice, until charred. Serve warm.… Read More

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Roasted Okra with Coconut Stuffing in Tomato Curry Leaf Sauce

Serves 4 as a side | Niven Patel, chef de cuisine at Michael’s Genuine Food & Drink, grows his own okra in his Homestead backyard garden. (Photo: Michael’s Genuine Food & Drink)

Roasted Okra with Coconut Stuffing

½ cup grated coconut, fresh or unsweetened and dried

1 tablespoon coriander powder

½ teaspoon turmeric

1 tablespoon cumin powder

1 garlic clove, chopped

½ teaspoon cayenne

Juice of 1 lemon

1 tablespoon olive oil

1 teaspoon salt

1 pound okra

Cilantro to garnish

Preheat oven to 400 degrees. Put coconut in a mixing bowl and toss with coriander, turmeric, cumin, garlic, cayenne, lemon juice, olive oil and salt. Slit okra lengthwise and fill with coconut mixture. Spread okra out on a baking sheet and drizzle with olive oil and salt. Roast in oven for 10 minutes or until golden brown.

Tomato and Curry Leaf Sauce

Makes 1 pint

1 tablespoon canola oil

1 teaspoon black mustard seeds

1 white onion, diced

6 fresh curry leaves

1 clove garlic, chopped

½ pound ripe tomatoes, chopped

Salt and pepper to taste

Put a sauté pan over medium-high heat and coat with oil. When oil is hot, add the black mustard seeds. Once they start … Read More

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Black Bean Quinoa Lettuce Wraps

Makes 8-10 wraps | These sweet and spicy summer wraps are a good way to use backyard mango and avocado. The quinoa filling can be made ahead and refrigerated.

½ cup uncooked quinoa

1 cup vegetable broth

Juice of 1 lime (approx. 1½ tablespoons)

2 teaspoons raw honey

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 teaspoon chili powder

1½ teaspoon salt

1½ cups cooked black beans or 1 15-oz. can, rinsed and drained

2 carrots, cut in thin strips (julienne)

1 medium mango, pitted, peeled and diced medium

1 medium avocado, pitted and diced medium

¼ cup finely chopped parsley

8-10 leaves of butter lettuce

Hot sauce (optional)

Cook quinoa in vegetable broth according to package directions. Then transfer to a mixing bowl to let cool for about 10 minutes. Meanwhile, prepare the dressing. Whisk together lime juice, honey, vinegar, oil, chili powder and salt in a small bowl. Set aside. Once the quinoa has cooled, add the black beans, mango, avocado and parsley. Toss together until combined.

Pour dressing over the quinoa and mix until coated. Scoop the quinoa filling into the lettuce leaves then sprinkle with hot sauce (if using).… Read More

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“Summer Salsa” Brown Rice Salad with Cilantro Vinaigrette

Serves 4-6 | Rice salads are so versatile, you can use a variety of fresh ingredients and toss in a dressing of choice. I prefer to use vegetable broth in place of water, or a mix of 50/50 when cooking rice because it adds a layer of flavor.

3 cups cooked organic brown rice (from 1 cup uncooked)

1 cup seeded tomatoes, in ½” dice

1 cup diced patty pan or yellow squash, in ½” dice

½ cup diced red onion, in ½” dice

1 cup diced avocado, in ½” dice

Cilantro Vinaigrette

2 cloves garlic, peeled and pressed through a garlic press

1 cup packed fresh cilantro, stems removed, chopped lightly

Juice of 1 lemon (approx 2-3 tbsp)

⅓ cup olive oil

½ teaspoon kosher salt

1 teaspoon red pepper flakes

In a large mixing bowl, add cooked rice and stir in half of the dressing. Add tomatoes, squash and onion, mix to incorporate. Fold in the remaining dressing; then carefully fold in avocado to avoid mashing them. Adjust the seasoning to taste. Serve chilled or at room temperature.

To make the dressing:

Place garlic and cilantro in a food processor; pulse until finely chopped. With the processor running, … Read More

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Farro “Risotto” with Acorn Squash, Peas and Ricotta Salata

Serves 4-6 | Farro – an ancient grain – has a nutty flavor and a chewier consistency than Arborio rice. This method creates a creaminess to the dish similar to classic risotto. Pearled or semi-pearled varieties do not need overnight soaking and cook more quickly.

2 cups acorn squash, cut into ½-inch cubes (from ½ medium squash, or 1 lb., trimmed)

3 tablespoons olive oil

Salt and pepper

2 large shallots, minced

½ teaspoon finely ground black pepper

1 cup farro, uncooked, rinsed

1 cup dry white wine

5 cups vegetable broth

⅔ cup peas, thawed (if frozen)

⅓ cup parmesan, grated

¼ cup chopped flat leaf parsley

½ cup shaved ricotta salata

Preheat the oven to 400°F. Toss the squash with 1½ tablespoons olive oil and season with salt and pepper. Spread out onto a baking sheet lined with parchment paper and roast for 25–30 minutes until cooked through and slightly browned. Set aside and keep warm. Meanwhile, heat the broth in a medium saucepan over medium-low heat. Once heated, reduce to low heat to prevent from boiling, and cover.

In a large saucepan, heat remaining 1½ tablespoons of oil over medium heat. Add shallots and pepper; cook until … Read More

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Banana Pancakes

Banana Pancakes

Serves 4 | Local bananas, packed with flavor, can be so sweet you may not need to add any syrup! We made this recipe with tasty red bananas from LNB Grovestand. Make your own oat flour for this recipe by measuring one cup of rolled (old fashioned) oats and processing in a blender or food processor until they’re the consistency of flour. 

1 cup oat flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 large or 3 small ripe bananas, mashed

2 tablespoons organic virgin or extra-virgin coconut oil, melted

1 tablespoon freshly squeezed lemon juice

1 teaspoon raw honey

2 eggs, beaten

1 teaspoon water (optional)

Ripe banana slices for garnish

Finely shredded coconut for garnish (optional)

In a medium mixing bowl, whisk together the oat flour, baking soda, salt, cinnamon and nutmeg. Form a well in the center of the mixture and set aside.

In a smaller mixing bowl, combine mashed bananas, coconut oil, lemon juice, honey and eggs. Mix well to incorporate; then pour mixture into center of dry mixture. Using a spatula, gently fold the dry ingredients into the wet just until the dry ingredients are … Read More

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Chartreuse Salad

Serves 4-6 | This recipe, from chef Melanie Stewart at Whole Foods Market North Miami, makes a gorgeous all-green salad. Change the ingredients based on what’s fresh and in season.

5 cups chopped romaine lettuce hearts (bagged variety is OK)

2 ripe avocados, pit removed, flesh scooped out, broken up with a spoon

6 ribs celery, chopped rough

1 cup pitted green olives

½ cup shelled pistachios or pumpkin seeds, shelled

Big handful basil leaves, about 1 cup, washed and patted dry

2 tablespoons fresh tarragon (optional)

In a large bowl, combine all ingredients and toss gently to combine. Fix the dressing.

Dressing

¼ cup extra-virgin olive oil

2 tablespoons lime juice

2 teaspoons Bragg liquid aminos

1 tablespoon local honey

Freshly ground black pepper to taste

Combine all ingredients in a Ball jar with a lid. Shake well. Pour dressing over salad and toss well.… Read More

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