Market Meal Plan: Week 14

So not to brag, I’m featured in the Homegrown edition of Lake Oconee Living ! They have great write ups about a few different programs at local farmers markets. I have a few great quotes and a flattering picture!

For our meal plan this week, I’m featuring a few of my favorite early summer produce: cherry tomatoes, peppers, and okra! I’ll be at the market this week making latkas because fried potatoes are great and the most culturally significant thing I can offer.


Market Meal Plan

2.5 lbs potatoes
2 medium onion
1 lbs beetroots
1 clove garlic
1 pint shishito peppers
1 bunch fresh oregano
1 bunch fresh dill
3 cups broccolini
1 bunch carrots
1 small bell pepper
1 large cucumber
2 cups cherry or grape tomatoes
1 red onion
1.5 lbs okra

Pantry Needs

⅓ cup cornstarch
Salt & pepper
1 tsp mustard seeds
1 tsp cumin seeds
bay leafs
cayenne pepper
nutritional yeast
garam masala

Oils & Vinegars
Vegetable oil for frying
ghee or cold pressed olive oil
apple cider vinegar

2 lemons
freshly grated horseradish

2 cups matzo meal
1 lb bow-tie pasta
½ cup pitted green olives
¼ cup chickpea flour
⅔ cup cornmeal

l L vegetable broth
1.5 cups vegan mayo
½ cup frozen peas
1/2 cup / 120 ml plain yogurt


Potato Latkas

Makes about 18 | 1 hour | Vegan
Source: Veganomicon by Isa Chandra

2.5 lbs potatoes, scrubbed
1 medium onion
⅓ cup cornstarch
½ tsp salt
½ tsp fresh ground black pepper
2 cups matzo meal
Vegetable oil
for frying

  1. Grate potatoes using a box grater or food processor. Dice onions as finely as possible.

  2. Put in a dish towel and squeeze as much water as you can out. Add to a large mixing bowl

  3. In a large mixing bowl, using a wooden spoon or your hands, mix the potatoes & onions with cornstarch until potatoes have released some moisture and starch is dissolved, about 2 minutes. Add salt, pepper, & Matzo meal and mix well. Set aside for 10 minutes. The mixture should become liquidy and sticky.

  4. Heat a large cast-iron or nonstick skillet over medium heat. Pour ½ inch layer of vegetable oil into the pan. Throw a piece of batter in and if it bubbles rapidly around the edges, you’re good, if it immediately smokes, it’s too hot.

  5. With wet hands, roll batter into golf ball sized balls and flatten into thin patties. Fry up to six at a time, careful not to overcrowd the pan.. Fry on one side until golden brown, about 4 minutes. Flip and fry for another 3 minutes.

  6. Transfer to a plate lined with paper towels and keep going with remaining latkes. Once they’ve been drained on both sides, place in a baking pan and keep at 200F or cover with aluminum foil to keep warm OR just pass out to family as they come off.


Borscht – Beetroot Soup

Serves 4 | 45 minutes | GF
Farmer Spotlight: Lazy Willow Farm

2 tbsp ghee or cold pressed olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion, finely chopped
1 lbs raw beetroots, any color, coarsely grated
4 cups vegetable broth
2 bay leafs
1 tbsp apple cider vinegar
sea salt & freshly ground pepper

Horseradish Yogurt
4 tsp freshly grated horseradish, or more to taste
1/2 cup / 120 ml plain yogurt

  1. Heat ghee in a large saucepan on medium heat, add mustard and cumin seeds and stir constantly to prevent from burning. Fry until fragrant.

  2. Then add onion and fry until soft, stirring occasionally. Add the grated beetroot, vegetable broth and bay leaves. Bring to a boil, lower heat and let simmer for 30-40 minutes.

  3. Meanwhile prepare the Horseradish Yogurt by combining both ingredients in a bowl and set aside.

  4. Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so. Adjust seasoning to taste. Serve in bowls with a dollop of Horseradish Yogurt.



Sauteed Shishito Peppers

Serves 2 | 15 minutes | Vegan, G

1 pint shishito peppers
Olive oil
Sea salt
1 tbsp lemon juice

  1. Heat a little olive oil in a wide saute pan until hot but not smoking. Add peppers tossing frequently until they blister about 10-15 minutes.

  2. Toss in sea salt and a squeeze of fresh lemon.


Picnic Pasta Salad with oregano dill dressing

Serves  6-8 | 30 minutes | Vegan'
Source: Mississippi Vegan by Timothy Pakron    

Make this pasta salad a day or two before. It makes great lunches and leftovers or additions to a cute summer picnic.

Oregano dill dressing
1.5 cups vegan mayo
½ cup finely chopped fresh oregano
½ cup finely chopped fresh dill
3 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 clove garlic, minced
½ tsp sugar
½ tsp salt
½ tsp black pepper
Dash of cayenne pepper

1 lb bow-tie pasta
3 cups broccolini cut into bite-size pieces
2 cups carrots, peeled and cut into bite-size pieces
½ cup frozen peas
1 small bell pepper, chopped
1 large cucumber, peeled and chopped
½ cup diced red onion
2 cups cherry or grape tomatoes, halved
½ cup pitted green olives, sliced
Sea salt and black pepper to taste
Chopped oregano and dill for garnish

  1. Make the dressing: In a bowl whisk together all dressing ingredients

  2. Make the salad:  Fill a large bowl with ice and a little water to make an ice bath. This is to shock the vegetables, ocking in color and retaining crunch.

  3. Bring a large pot of salted water to a boil. Add pasta and cook for about 7 minutes. Try a piece and when it feels close to being done, toss in the broccolini, carrots, and peas. Cook for 1-2 more minutes until the pasta is done. Drain and transfer to ice bath.

  4. Once cooled, transfer back to colander and drain thoroughly. Excess water will dilute the dressing so try your best.

  5. In a large bowl toss dressing and pasta/vegetable mixture with remaining ingredients. Season with salt and black pepper to taste and garnish with fresh dill and oregano.


Masala Okra

Serves 4-6 | 50 minutes | Vegan, GF
Source: Veganomicon by Isa Chandra

This is a rich and filling dish if you serve it with a side of unsweet yogurt over basmati rice. We’ll make this dish again with brussels sprouts and a few more things with chickpea flour.  I don’t want to trick you into buying too many ingredients you’ll use only once

Nonstick spray for pan
1.5 lbs okra
¼ cup chickpea flour
⅔ cup cornmeal
1 tsp salt
2 tsp garam masala
6 tbsp olive oil
Lemon wedges
for garnish

  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper and spray surface with nonstick cooking spray.

  2. Wash okra and shake off excess water, and pat dry with clean dish towel. Place in a large bowl, sprinkle with salt, and dust with 1 tbsp of chickpea flour, tossing to coat every piece.

  3. In a small bowl, mix together cornmeal, remaining 3 tbsp of chickpea flour, salt, garam masala, and cayenne. Pour in oil and mix together with fingers to form crumbs. Add okra, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It’s ok if some of the coating doesn’t stick to the okra.

  4. Pour the coated okra and crumbs onto the baking sheet and spread them into a single layer. Bake for 25 to 30 minutes, or until browned and tender. Every 10 minutes or so, stir the okra and crumbs with a spatula or tongs, moving any overly browned crumbs on the edges of the pan to the center to prevent burning.

To serve: Pile okra on a plate, heap a spoonful or two of crumbles on top, and squeeze a lemon wedge over.

Landon Bubb