Farmers Market Inspiration
For most foodies who cook, one of our favorite things to do is visit the farmers market. We are fortunate to have an excellent market in my small city. On a recent visit I made it a goal to select items that I either don’t grown in my own garden or items I haven’t seen or cooked with before. I left with garlic scapes, white and red sweet potatoes, fresh kale, Indian-spiced ground lamb and a fresh loaf of Uzbekan bread.
While visiting the stall where I find delicious Lamb options, Susie suggested I try a new recipe for her spiced, Indian-style ground lamb meat. I had used her spiced ground lamb before in a recipe for Indian Tacos and had great results..so based on the ingredient list I knew this new dish had the Indian flavors I enjoy. I was able to use garlic scapes (new to me) in her dish in place of garlic cloves. I also used garlic scapes to make a simple yogurt-based sauce that I spooned over freshly sliced tomatoes. It made an excellent start to our Indian-flavored dinner.
I hope you will be inspired to visit your local farmers market. What a great way to support local farmers and craftspeople. I also hope you’ll look for items that might be new to you. Ask the vendor how to use them in a dish…they may even send you home with a sample recipe to try.
Tomatoes with Garlic Scape Sauce
Garlic Scape Dressing
Ingredients
- 1 cup Greek yogurt
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 garlic scapes sliced thin
- 2 tbsp fresh lemon or lime juice
- 1 teaspoon favorite vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place all ingredients in blender or food processor. Pulse until smooth. If you want a thinner consistency add more lemon juice or a very small amount of water. Taste for seasoning and add additional salt and pepper if needed.
Notes
Indian Spiced Lamb with Kale
Indian Spiced Lamb with Kale
Ingredients
- 2 tbsp coconut oil
- 1 medium onion roughly chopped
- 3 garlic scapes roughly sliced
- 1 inch ginger root finely chopped
- 1 pound ground Lamb
- 2 teaspoons ground cumin
- 1 tbsp ground coriander
- 1/2 teaspoon tumeric
- 1/2 teaspoon hot chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup vegetable stock
- 2 sweet potatoes medium dice
- 1 cup carrots medium dice
- 1 cup bell peppers, any color medium dice
- 2 cups fresh kale leaves medium chop
Instructions
- In large, deep skillet, heat coconut oil over medium heat. Add onion, garlic snapes and ginger. Stir for 3 minutes until onion begins to cook.
- Add ground lamb and all spices through bay leaf. Stir and cook for 5 minutes to release spice oils.
- Add potatoes, carrots and peppers to skillet. Add 1/2 cup vegetable stock. Stir to combine. Cover with lid and cook for 15 minutes until vegetables are tender.
- Pour remaining vegetable stock into skillet. Add fresh kale. Stir to combine. Cover and cook for additional 5 minutes. Do a final taste at the end and add more salt/pepper if needed.
- Serve over hot Basmati rice.
Notes
