Fulton Stall Market

To The Market With Trey

fulton — Wed, 22 Aug 2012 20:20:57 +0000

Beginning next week, follow Trey as he blogs his way through the Fulton Stall Market. Writing about whatever he may find at the market–food, fresh produce, jewelry, clothing, artwork–Trey will take you on a virtual journey of the Fulton Stall Market. He will share a weekly market pick as well as how he uses it. Check the market’s website every Wednesday for a new post!

5 Ways to Eat a Madhouse Bakery Pretzel Roll

fulton — Mon, 23 Jul 2012 15:15:41 +0000

Did you pick up a pretzel roll from Madhouse Bakery this weekend at the market? If you managed to make it home without devouring this delicious treat, here are five ways to eat your roll. (Clockwise from top left) 1. Try using your pretzel roll as the bread for a Philly cheesesteak. 2. Don’t have any rye bread? No problem! Make a rueben on a pretzel roll. 3. Eat your pretzel plain or with a great tasting spicy mustard. 4 & 5. As if NY Farm 2 Door’s snappy dogs and hamburgers couldn’t taste any better, try it on a pretzel rolls instead of the regular hot dog or hamburger bun. Your taste buds will thank you.

South Street Sangria

fulton — Tue, 26 Jun 2012 14:40:23 +0000

A cold pitcher of sangria will help get any backyard barbecue or summer soiree started. Kick off your party with a cold, fruity glass of South Street Sangria. Our very own friend of the Fulton Stall Market, Breandan Kelly, created this perfect sangria recipe using fruits from Do Re Me Farms. Pair this special drink with an antipasti appetizer from Joe Mozz for an easy, no-cook summer get together.

South Street Sangria

(Recipe courtesy of Breandan Kelly)

INGREDIENTS:

-1 cup Brandy

-1/2 cup Grand Marnier

-1/4 cup superfine sugar (or 1/8 cup sugar)

-1 orange, thinly sliced

-1 lemon, thinly sliced

-1 lime, thinly sliced

-1 cup cherries, pitted & halved

-1 cup raspberries

-2 peaches, pits removed & thinly sliced

-2 bottles prosecco, cava or sparkling wine

DIRECTIONS:

Mix brandy, Grand Marnier and sugar in large glass pitcher or beverage dispenser until sugar dissolves. Next, add all of the fruit at once. Finally, slowly pour in both bottles of prosecco. Serve over ice.

MUSHROOM SLIDERS

fulton — Tue, 19 Jun 2012 17:39:31 +0000

Try these healthy sliders using mushrooms from Do Re Me Farms without the guilt of eating a regular burger.

Mushroom Sliders with Sweet Potato Onion Fries

Ingredients

For the mushroom sliders:
2 tablespoons olive oil
3 pound mixed mushrooms diced (Shiitake/Portobello/Button)
1 onion (minced)
3 sprigs thyme (Leaves Only)
1 cup cooked brown rice
1/2 cup whole grain breadcrumbs
2 eggs
salt
pepper
mini whole wheat buns
1/2 cup grated Monterey Jack Cheese
For the sweet potato oven fries:
2 pound sweet potatoes (peeled and cut into wedges)
2 tablespoons olive oil
1 teaspoon Smoked Paprika
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/2 teaspoon Cayenne Pepper
1/4 teaspoon salt

Cooking Directions

For the Burgers: Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the mushrooms and onions and sauté until tender, about 8 minutes. Cook in batches if necessary. Season with salt and pepper and add the thyme, cook for 2 more minutes.

Place the mushroom mixture into a large bowl and cool to room temperature. Add the rice, breadcrumbs, and the eggs and stir to combine. Form into slider sized patties.

Heat a large cast iron skillet or griddle over medium high heat. Add the sliders to the pan and cook for 2 to 3 minutes on the first side. Flip the burgers and top with the cheese, cook until the cheese is melted, 2 more minutes. Place each burger in a bun and serve with your favorite toppings.

For the Fries: Preheat the oven to 400 degrees.

Place a large baking sheet in the oven to heat.

Place the sweet potatoes in a large bowl and toss with olive oil. In a separate bowl combine the spices and the salt. Toss the potatoes with the spices.

Remove the baking sheet from the oven and add the potatoes. Place into the oven and cook for 25 minutes, tossing the fries halfway through baking.

Recipe courtesy The Chew.

SUMMER PASTA SALAD RECIPE

fulton — Tue, 12 Jun 2012 12:20:12 +0000

Pick up some pasta from Bambino’s Fresh Pasta Co. this weekend at the market?

Want to break up the monotanous pasta, sauce and cheese routine you’ve been doing all your life?

Try this simple and easy Heirloom Herb Pasta Salad from our friends at Epicurious.

Heirloom Herb Pasta Salad (from Epicurious.com)

INGREDIENTS:

1/4 cup extra-virgin olive oil
1/3 cup crème fra&ircirc;che
1 tablespoon white-wine vinegar
1 to 1 1/2 teaspoons sugar (optional)
2 pounds mixed heirloom tomatoes
2 tablespoons finely chopped shallot (from 1 medium)
1 pound fusilli or other short spiral pasta
3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon

PREPARATION:

Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Coarsely chop tomatoes and toss with shallot and dressing. Marinate until ready to use, at least 10 minutes.

While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. Drain in a colander and immediately add to tomato mixture, tossing to combine. Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.

Dulce de Leche Recipe

fulton — Tue, 05 Jun 2012 17:10:12 +0000

Did you pick up some Dulche de Leche from Mami Tere this weekend at the market?

You did?

Ok, put the spoon down.

There’s no shame in eating it by the spoonful while watching reruns of Sex & the City, but why not try this simple recipe using Dulce de Leche from Mami Tere.

Dulce de Lecha Ice Cream with Roasted Salted Peanuts

(Recipe from About.com)

Prep Time: 3 hours

Total Time: 3 hours

Ingredients:

3/4 cups pecan halves
1 tablespoon butter
1/2 teaspoon salt
3 cups whipping cream (or 2 cups whipping cream & 1 cup milk, if using an ice cream machine)
1 1/2 cups dulce de leche
1 1/2 teaspoons vanilla

Preparation:

Preheat the oven to 325 degrees.
Place the pecans in a shallow pan with the butter and salt. Roast the pecans for about 25 minutes, stirring every 5 -10 minutes, until dark brown.
Cool pecans on a paper towel, coarsely chop, and set aside.
If you are using an ice cream maker, stir 1 cup milk and 2 cups cream together.
OSoften the dulce de leche in the microwave and whisk into the milk/cream mixture until well blended. Chill mixture in the refrigerator.
When mixture is well chilled, stir in vanilla and a pinch of salt, and freeze mixture in an ice cream maker, according to manufacturer’s directions.
Fold in chopped pecans, and place mixture in the freezer until it reaches desired consistency.
To make this recipe without an ice cream maker, place dulce de leche in a medium bowl, and whisk in the vanilla and a pinch of salt.
Whip 3 cups of whipping cream until soft peaks form.
Whisk about a cup of the whipped cream into the dulce de leche to lighten it.
Carefully fold in the rest of the whipped cream. Place the mixture in a container and freeze for about an hour.
Once mixture is fairly firm, stir in the chopped pecans.
Continue to freeze until ice cream has desired texture.

Market Vendors June 9 & 10

fulton — Tue, 05 Jun 2012 16:59:18 +0000

Market Vendors for June 9 & 10:

11 AM – 5 PM

Plants with Purpose

Jay Wilson Photography

Maupston Design Studio

Sun Splash Natural Juices

Bambino’s Ravioli

Lots O’ Lobstah

Joe Mozz

Art by Naima Rauam

Snow & Tell

FSM Market Vendors June 2 & 3

fulton — Wed, 30 May 2012 16:44:32 +0000

Market Vendors June 2 & 3:

11 AM – 5 PM

Sun Splash Natural Juices

Bambino’s Ravioli

Lots O’ Lobstah

Joe Mozz

Art by Naima Rauam

Snow & Tell

We’ve Gone Fishing

fulton — Fri, 25 May 2012 04:10:22 +0000

We’ve Gone Fishing This Weekend.

Catch you back at the market on June 2 & 3:

11 AM – 5 PM

Sun Splash Natural Juices

Bambino’s Ravioli

Lots O’ Lobstah

Joe Mozz

Art by Naima Rauam

Snow & Tell

Recipe of the Day

fulton — Tue, 15 May 2012 15:51:12 +0000

Did you pick up some fresh mozzarella from Bambino’s Fresh Pasta Co. this weekend and are wondering what to make? Try this simple, fresh recipe.

Ingredients:

1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds

4 ripe plums, pitted and quartered

1 1/2 cup balsamic vinegar

1/2 cup fresh mint, chopped

1/4 cup pine nuts, toasted

1 splash olive oil

Salt and pepper, to taste

Instructions:

1. Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes.

2. Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.

3. Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. WIth a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint. Drizzle with olive oil and serve.

(Recipe from Food52.com)