by Mitch Samples

It promises to be another great Saturday at the Cary Downtown Farmer’s Market this week. The weather seems to have turned the corner bringing whispers of summer warmth, all while blessing us with cool and breezy nights.  I love this exciting time of the year.  I like to think of it as “produce lotto” season.  Has the weather been right for a first glimpse of strawberries?  Are there hints of cherry tomatoes in the air?  What about snap peas? Get out your lucky penny and play the metaphoric scratch off game at your local market to discover what you have won.  And believe me, it is always a win when you can eat locally grown, fresh produce.  Plus, you are supporting your community by keeping your hard earn money in the area.

I have been getting a lot of requests for last week’s hummus recipe, so I want to share that with you today, and offer some ideas on how you can spruce it up even further with some fresh market ingredients.  Of course, we want to have something to go along with our hummus sandwich, so we will tuck right in with Eddie’s Cottage Cheese Concoction, and a beautiful Greek-ish salad as possible accomplices.

Why do I say Greek-ish? Well, mostly because some ingredients for a true Greek salad are not locally harvested at this time of year, but that doesn’t mean we can’t make something similar and equally as refreshing.  Remember, recipes are guidelines and not hard fast rules.  Plus, don’t we all have a little rulebreaker in us anyway.  So, without further ado, the recipes:

Last Week’s Hummus Recipe, Tonight

Yields about 3 cups

2 Cups cooked and strained chickpeas
½ Cup Tahini
¼ Cup lemon juice
2 cloves garlic
¼ pitted Kalamata olives
Salt to taste, don’t be shy.
Greens, microgreens, or shoots of choice
Tomatoes
Pita

1. Place the first six ingredients in jar of food processor and puree until smooth
2. Place generous amounts of hummus into a split half pita
3. Top liberally with greens and tomato
4. Enjoy with the below salads

Notes:

• If you feel like breaking even more “rules” this can be made using just about any pea or legume of your choice.
• Though great immediately.  This hummus tastes better the second day after the flavors have melded.
• Greens, Microgreens, and shoots are available at Copeland Springs Farm, and Zenith Microgreens as well as other vendors at the CDFM.
• I have seen beautiful Tomatoes already at Parker Farm and Vineyard.

Eddie’s Cottage Cheese Concoction

Yields about 2 cups

2 Cups of your favorite cottage cheese
½ Cups thinly red radishes, shredded directly over the cottage cheese- available at Split Acre Farm
½ Cup thinly sliced Spring Onions
½-1 tsp cracked black pepper- go for it you rulebreaker

1. Mix all ingredients together in a bowl
2. Allow to rest, refrigerated for at least an hour, but preferably overnight for flavors to develop

Notes:

• Remember these are guides, play with the ratios, create what you like.  You want more radishes, use more radishes.  I always want more radishes.
• Shredding the radishes over the cheese allows any juices to be incorporated as well as the solids

Greek-ish Salad 

Yields 6 portions

2 Tbs lemon juice
½ Cup olive oil
1 Tbs chopped fresh rosemary
Salt and pepper to taste
1 Cup snap peas, snow peas, spinach, or anything with a fresh green flavor.
2 Tomatoes, large dice
8 oz Paradox Farm Feta Complee
2 red spring onions, red part only, sliced (use the green in the cottage cheese)
¼ Pitted Kalamata olive
1 small head lettuce, chopped bite size- available at Split Acre Farm

1. Place first four ingredients in a small mason jar, cover with lid, shake vigorously.
2. Taste and adjust seasoning as necessary
3. Congratulations, you just made lemon vinaigrette; more on this next week.
4. Place last five ingredient in a bowl and toss with your magnificent lemon vinaigrette.
5. Serve this atop a bed of chopped lettuce.
6. Enjoy.

If you have any questions concerning these recipes, or any other culinary questions don’t hesitate to ask me at mtsamples@gmail.com