Overview

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In 2010, CFET began a Farmer’s Market in Waterfront South.  The stand is run by our Eco Interns,  Assistant Farmers & Senior Farmers. All of the produce sold comes from our gardens in Waterfront South and has been grown without the use of chemicals. In addition to managing the stand the youth workers pick a vegetable to highlight each week, preparing healthy samples for customers to try.

The market is open for business.  Wednesdays from 3:30 – 5:30PM and runs from July 6th-October 26th.  Come visit us and support CFET’s Youth Farmers.  The location is 1729 Ferry Ave.  Join us!

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Recipes

Not sure what to make with the fresh vegetables you’ve just picked up from our Market?  Take a look through these great ideas for a little bit of healthy, meal-time inspiration!

Massaged Kale Salad

Yields: 4 servings

1 large bunch curly kale, de-stemmed and torn or chopped into pieces
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Any desired toppings

Add the kale to a medium mixing bowl along with the salt and lemon juice. “Massage” kale for five minutes, or until leaves are sweet and tender. Add the olive oil and give one more quick “massage.”

Add any additional toppings as desired (caramelized onions, roasted nuts, fresh or dried fruit, etc). Enjoy!

Kale Smoothie

Yields: 4 servings

12 ounces 100% apple or orange juice
3 – 4 large kale leaves (stem removed)
3 bananas (peel removed)
2 cups frozen strawberries

Blend juice and greens for about one minute on high. Make sure the greens are thoroughly blended. Then add the banana & strawberries and blend until smooth. If too thick add water.

Crispy Baked Kale Chips

Yields: 6 servings

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt

Preheat the oven to 350°F .

De-stem the kale leaves and tear them into smaller, 2-inch pieces. Toss kale with olive oil and lay flat in a single layer on a baking sheet. Sprinkle with salt.

Bake for 10—15 minutes, turning at least once, until the edges are browned and crispy, but not burnt. Remove from oven and cool for one minute. Serve immediately.

Glazed Radishes

Yields: 4 servings

45 red radishes, ends trimmed
2 tablespoons butter
1 tablespoons sugar
1 tablespoon distilled white vinegar
Coarse salt and ground pepper

Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.

Quick Radish Pickles

Yields: 4 servings

2/3 cup red-wine vinegar
1/4 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Roasted Radishes

Yields: 4 servings

45 Radishes
Extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh lemon juice

Toss radishes with oil. Season with salt and pepper. Roast on a?baking sheet at 450 degrees, stirring once, until slightly tender and?charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.

Black Raspberry Beet Brownies

Yields: 12 servings

4 oz unsweetened chocolate
8 tbs butter
4  beets, cooked, peeled and pureed
3/4 c black raspberry jam (optional)
2 eggs
1/4 tsp salt
1 c sugar
1 tsp vanilla extract
1 c flour

Preheat oven to 350°. Grease a 13×9″ pan. Melt chocolate and butter over low heat (or preferably use double boiler). Add beets. Whisk until smooth. Add 1/4 c of jam. Beat eggs and salt until frothy. Add sugar. Whisk in chocolate/beet combination. Add flour. Pour into greased pan. Gently melt remaining 1/2 c of jam, then drizzle over the batter. Use a knife to create swirled jam pattern in batter. Cook 25-30 min or until toothpick comes out clean.

Tomatillo Ketchup

Yields: 2.5 pints

8 cups husked and chopped tomatillos
7 cups chopped green bell peppers
2 1/2 cups chopped onion
1/4 cup chopped green chili peppers
2 cloves garlic, chopped
1 cup white vinegar
1/3 cup granulated sugar
2 teaspoons salt

Combine all ingredients in a large preserving kettle or heavy non aluminum pot; bring to a boil and simmer until vegetables are tender, 20 minutes. Press through a food mill or sieve or blend. Return to kettle. Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, 40 minutes.

Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

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