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July 23, 2016
Vegetable Tartar on Wonton Chips
Summer is in full swing and I am seeing Ceviche and Tartar ona lot of menus. As I have a bountiful vegetable and herb garden available to me I thought about making a vegetable tartar.
I served this recently at a Wine Over Marble Tuesday night event and it was a huge hit.
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
1 English cucumber (partially peeled and seeded)
1 small jalapeno, seeded and ribs removed unless you like it
1 small zucchini
1 small summer squash
1 bunch scallion, finely chopped
2 Tbsp. minced basil
1 Tbsp. chopped chive
1 Tbsp. chopped mint
3 Tbsp. Champagne vinegar
¼ cup good Olive oil
Salt and pepper to taste
1-package Wonton skins (round are easier to eat if you can find
them, if not, the square ones are fine)
¼ cup vegetable oil
Pre-heat oven to 350-degrees.
Arrange the wonton skins on a parchment lined baking sheet
and lightly brush with vegetable oil.
Goat Cheese Fritters with Lemon and Rosemary Honey
4 Tbsp. cornstarch
1-cup flour (adding some rice flour gives a extra crunch to the
2 eggs, lightly beaten
Zest of 1 large lemon
8 oz. fresh goat cheese log
¼ cup good local honey
4 sprigs fresh rosemary
2 cups fresh breadcrumbs or Panko
Cut the goat cheese log into 12 rounds, carefully form into
balls. Place on lined plate and chill for 15 minutes.
In a shallow bowl or pie plate, whisk the eggs and lemon zest
until well mixed.
In another shallow bowl combine the flour, cornstarch salt and
In a third bowl add the panko.
Dip the goat cheese balls into the seasoned flour mixture, then
into the panko mixture. Repeat this step and place goat cheese
balls back onto the baking sheet.
When done coating goat cheese with panko, return to the
fridge for 10-15 minutes.
In a small sauce pan gently heat honey and rosemary. Remove
from heat and allow the rosemary to infuse the honey.
Meanwhile, heat about 1-inch of canola oil in a sauté pan. The
oil should be about 375-degrees for frying.