Showing posts with label Wilson Farms. Show all posts
Showing posts with label Wilson Farms. Show all posts

Grapefruit Yogurt Bread with Grapefruit Yogurt Sauce


I'm not kidding when I say those Wilson Farm guys sure know how to sell me produce. I'm still over-doing it on the citrus purchasing (remember this post?). And I'm also not kidding you when I say I eat 5 grapefruits a week. I bring one to work with me every single week day and I have it with my lunch. After having grapefruit juice every morning with breakfast, I decided to switch it up and eat a whole grapefruit. Less sugar, more fiber and more nutrients for sure than just juice. I love cutting the grapefruit in half and running my knife along the sections. I sprinkle some sugar over the top, scoop out the sections and the juice with a spoon and I'm in heaven.

In the blogosphere, there have been a lot of dessert recipes involving grapefruits. Grapefruit cakes and breads especially. I decided to take a traditional lemon yogurt loaf and use grapefruit zest and juice instead. It's especially wonderful with the yogurt sauce on top which is simply and delicious. If you don't like grapefruit, I pity you. Because you are truly missing out.

Ingredients

Loaf:
1-1/2 cups of flour
1 tablespoon of baking powder
3/4 cup of sugar

3 eggs beaten
1 cup of nonfat plain yogurt
1 teaspoon or so of grapefruit zest
1/4 cup of grapefruit juice
1/2 cup of extra light olive oil (or canola oil)

Yogurt Sauce:

1/4 cup of light agave nectar (or honey)
2 tablespoons of grapefruit juice
1 cup of nonfat plain yogurt

Preheat your oven to 350 degrees

In a large bowl, mix the flour, baking powder and sugar until well combined. I think we have way too much sodium in our diets as it is so I've stopped putting salt in my desserts altogether. If you want to put 1/4 teaspoon of unnecessary salt into this dish, by all means go ahead. It's your health that is at risk.

In a separate bowl, mix the eggs, yogurt, zest, juice and oil until somewhat smooth. What you'll get is a big bowl of ugly looking gloop. But don't worry it will look glorious in a bit. Mix the wet ingredients into the dry and stir until smooth.



See? What did I tell you. Glorious huh?



Spray a loaf pan with cooking spray and add the batter. Tap on a table to get settle any air bubbles. Bake in the oven for 30-40 minutes or until a tooth pick comes out smooth AND it looks nice and golden brown on top.

While the loaf is baking, make the yogurt sauce. In a small bowl, add the grapefruit juice and agave nectar. The acid from the juice should break down the nectar a bit. Stir then add the yogurt. Mix until smooth. Dip your finger in and taste. Repeat several times but make sure you don't eat the whole thing. This really is the best part of the whole process.

Once your loaf is done, let cool. Then drizzle the yogurt sauce over the top. Slice and enjoy! You may want to have some extra sauce on the side for more drizzling purposes.

Miniola Heaven

Sorry I haven't around much. Been concentrating on developing recipes for my column Thoughtful Eats on the Woburn Patch while also trying new recipes so I can advance my cooking knowledge.  So far it's been working but I also don't want to neglect this little haven of mine, so here I am!


A few weeks ago, Bill from Wilson Farm encouraged me to try a Miniola. I bought one to test it out and was a little disappointed by how fibrous and full of seeds it was. When I explained my experience with him, he told me to try it again and even cut me a piece to try it right then and there. Oh my! What a taste explosion that little bite was and I have been hooked on these ever since. Bill explained that fruit is always the most flavorful and juicy when it's in season. I concurred because what's more delicious than a summer peach? There have been so many instances of me biting into a luscious peach in August only to be wearing the juices on my chin.

My first bad Miniola was just a one-off because ever since then I've had nothing but juicy delicious ones. I buy anywhere from 6-8 each Friday and I'm lucky if I still have any in my fridge by Thursday. I take my pairing knife and remove the rind while also making sure to cut into the flesh a little bit. I take the sections of rind and run them along the bottom of my top teeth, scraping any meat off the inside (like you would with artichoke leaves). Once I get all the rind off, I cut the Miniola into 6 sections making sure flesh is exposed. The reason I do this is because the outside of each segment is really fibrous whereas the inside flesh is really tender and juicy. If you eat them by sections you'll be gnawing on the segment and not fully appreciating the juice inside. Instead, when I expose the flesh it gives me an opportunity to just eat that part and throw out the skin of the segment. It's really messy to eat these but boy is it worth it. I eat one at work almost every day and I make sure to bring my special paring knife (a gift from a great friend!) and load up on the paper towels.

If you can find a Miniola, buy one immediately. Nay, buy 5! You won't regret it. Make sure the Miniola is a bit firm to touch and that it feels heavy when you hold it in your hand. That's how you know you have a good one! 

And do make sure you buy your produce at a reputable place. Especially one that focuses on quality produce and great customer service. If you live near Lexington, MA, Wilson Farm is the place to go!


I may or may not have overdone it in the citrus-purchasing department. Eek!
(Miniolas, red grapefruit, cocktail grapefruit, lemons and limes)

Regular Haunts ~ Wilson Farm


I'm a little tired of all the newbies talking about Wilson Farm. While I'm glad that these people are discovering (and liking) Wilson Farm, I wish I heard more from people who are devoted to this place. The newbies think they found a diamond in the rough but what they don't realize is that there are hundreds of locals who travel in all kinds of weather all throughout the year to go to Wilson Farm once, or twice, or three times a week. One of those devotees is me. I've been shopping for produce at Wilson Farm, religiously, every week for the past 4-1/2 years. Now that's devotion indeed!

 And now, this is MY time to talk about my love for Wilson Farm. Let me take you on a tour...



This is the Weekly Specials Tent. The old farm building isn't big enough to carry all the produce and various goods that Wilson Farm sells and the Weekly Specials Tent is a good way to expand their real estate and provide more product to customers. It's also a good way to highlight seasonal goods, specialty items, impulse buys and discounted produce.

Behind the Weekly Specials Tent is Wilson Farm's Garden Center. They sell potted plants, seeds, gardening equipment, mulch, you name it they got it. The tent and the Garden Center are open year round. When the weather gets colder the tent is more enclosed and they set up special space heaters to keep customers warm. Come summer time, the tent comes off completely and it's transformed into an open air market.



During the autumn months, the Weekly Specials tent has a table set up with hot Apple Cider Donuts and freshly dipped Caramel Apples with toppings. You can buy them right on the spot. The donuts are divine. Their $0.50 each and they are piping hot. I like buying one and munching on it while I wander through the tent looking at all the other goodies.


Wilson Farm goes all out every season and they are big on the holidays. Here is their Halloween/Fall set up. Lots of fun decorations, pumpkins and other goods to buy.


Once you go inside the actual store, you find yourself in a totally different setting. This old barn with high-ceilings and wood beams has been remodeled into a foodie paradise. While the Weekly Special Tents will have produce, all the vegetables and fruits can be found inside the barn. I have a mental map of the store and I know where everything is and I plan my shopping list accordingly.



One of the great things about Wilson Farm is that they try sell locally grown produce whenever possible. Some of their produce comes right from their own fields. They'll proudly label it "Our Own" in those instances. I love Wilson Farm green beans especially. Although the ones in the picture are from Georgia (they label all produce with the state or country it came from), most of the time the Green Beans are from   the farm. I love this big bin. I stick my hand in and just start grabbing beans. It's so much fun.

Wilson Farm grows a lot of their own produce year round. They also have chickens on the farm and sell their own eggs. You can order your Thanksgiving Turkey or your Christmas Ham from them. They have a huge variety of prepared foods and have two chefs on staff who create and develop recipes. They host a lot of events. Last time I went they were having their last Hayride. They also have Tomato, Strawberry and Corn festivals. In the Weekly Special Tents, they'll serve samples of produce or prepared foods. There is no way your local supermarket does any of this.


Something else I love about Wilson Farm is their staff. I've been going there for so long a few of the staff members know me by name. In the blurry picture above, towards the left is Juan. He's my buddy. I stop and talk to him every time I visit. He's always got my back. There is also Bill. He's an expert on fruit and I always trust his opinion. He got me hooked on Cara-Cara oranges! Then there is Pat. He's a super-friendly guy who is very helpful. He does all the signage for the store because his handwriting is just that good. Ask any of the staff members for help and they'll go out of their way to be of service to you. 


Wilson Farm also has the most amazing array of flowers I've ever seen. You'll find quite a variety here.


In the back, is the prepared goods section. This is also the area where you'll find most of the fruit. They utilize space very well here. The barn also has a meat section with some selections you won't find at your  regular supermarket.


Wilson Farm also has a fantastic Cheese shop with tons of variety of cheese from all around the world. And a couple for sampling. They also have a great bakery with breads, desserts, coffee, cakes, cookies, etc.


The biggest complaint about Wilson Farm is that it gets super busy. The customers are not very nice. They'll push at your cart, block an aisle and won't think twice about cutting you off. I highly recommend going during the week or later in the afternoon on the weekends when the hussle and bussle dies down. The busiest part of the store with the most traffic congestion has to be the Packaged Foods section (as seen above). This is where the non-cooks or short-order cooks gather to stock up on ready-made lunches, dinners and sides for meals. These goods are a tad expensive so I usually steer clear of this area. But sometimes I like to look at the different items to get ideas for meals. And on occasion I'll pick up a package of their delicious Shrimp Scampi with Mixed Peppers and Linguine.


Isn't this place gorgeous?


As I left the store last week, I was greeted by a huge display of pumpkins. There is always something else that will make you linger just a little bit more before you leave the store and head home.


Hope you enjoyed my tour of Wilson Farm! And if you are ever in the Lexington, MA area make sure you stop by Wilson Farm.

Locavore's Delight: Spinach and Strawberry Salad


Spinach and Strawberries came from Wilson Farm in Lexington, MA, which is my favorite place for produce. This salad only needed a drizzle of creamy balsamic dressing to be complete!

The Ultimate Autumn Sandwich ~ Pumpkin Butter, Apple & Cinnamon on Nature's Pride Bread

Autumn isn't Autumn without pumpkins and apples. You could argue too that cinnamon is a mainstay of the season especially when used to enhance the natural flavor of both those fruits. I decided to create a dessert sandwich that epitomized Autumnal flavors. This is a super easy sandwich to make and it's great for breakfast, as a mid-morning or mid-afternoon snack or even as dessert to cap off a nice home-cooked dinner. There is something so satisfying yet light about this sandwich. I hope you'll try it out and make it part of your Fall menu.

First I start off with Nature's Pride 100% Whole Wheat Bread. The slices are wide enough to hold a substantial amount of pumpkin butter and thick enough to hold up against the crisp apples. I toast them for this sandwich to add an extra crunch.



For the filling, start off with a nice tart Granny Smith apple. The Pumpkin butter is already very sweet so this is the perfect apple to balance out the flavors.



Halve the apple then quarter it. Core the pieces by cutting into each quarter diagonally with your knife in between the core and the flesh of the apple. Cut each quarter into thin slices. Squeeze a good amount of lemon juice over the slices, mix by hand and set aside.



Take two slices of the toasted Nature's Pride 100% Whole Wheat Bread. You can butter the outside of each bread with regular unsalted butter if you want to make it extra decadent.



Slather them with a good amount of Pumpkin Butter. You can find Pumpkin Butter at your local Trader Joe's. I got mine from my favorite high-end produce shop Wilson Farms.



One one slice of bread add a layer of apples. Then sprinkle cinnamon on top.




Close your sandwich and cut on the diagonal with a nice sharp knife. Devour happily.



One Granny Smith apple will probably make you around 4-6 sandwiches.

Have a great Fall!
Pumpkin Butter on Foodista

Strawberry Shortcake Cookies


Strawberry season is upon us and this is the perfect time for some really delicious strawberries. On Sunday, I went to Wilson Farms (Lexington, MA) where they were having their annual Strawberry Festival. I picked up a pint of strawberries which were grown right on the farm. In hindsight, I should have gotten more strawberries because they were ripe and red all the way through and mouth-dribbling delicious.

The pint I took home (minus a couple strawberries that I snuck out and ate), I chopped up and turned into Strawberry Shortcake Cookies. The recipe I got was from We Are Not Martha. I really wanted to make something with strawberries. I had already baked a Strawberry-Peach Cobbler the week before and wanted to try something else that was unique.




So what makes these cookies "strawberry shortcake". The liquid in the batter is heavy cream, which gives you that cream flavor you get from the whipped cream in a real shortcake. Plus the cookie dough contains cold butter which melts in the oven. The cookies get slightly crispy on the outside and are soft like cake on the inside. If anything screams STRAWBERRY SHORTCAKE! it's these cookies.

Go check out the recipe: Strawberry Shortcake Cookies


I unfortunately burnt my first batch of cookies because I went for the full 19 minutes at 375 degrees. I recommend going 12-14 minutes at 350 degrees instead, or checking in on the cookies regularly so they don't burn.