Mitch Samples

April proved its reputation as the cruelest month last weekend bearing gray skies and cold showers. These conditions, though unpleasant for us, are necessary for our local sprouts to grow.  Now, we and the shoots need some warming sunshine. Therefore, Chef’s Corner would like to invite you, and a fat old sun, to join us for the rescheduled market opening ceremonies this coming Saturday. We’ll have seeds for the kids to plant, a few snacks, and I will be there making a tasty and nutritious smoothie or two.

Smoothies should be light and refreshing, but also nutritious. Frequently though, smoothies with high nutrient value are compromised by the over-use of sweeteners to mask a strong vegetable flavor.  One good way to avoid the need for over-sweetening is to use microgreens instead of mature plants. They are fully flavored but not as aggressive as their mature counterparts, so they don’t require masking with large amounts of sweetener. Ounce for ounce they also pack more vitamins and minerals, making it possible to use less greens, but reap the same nutritional benefit.

I feel positive we’ll have some Spring warmth this week so here are a few smoothie recipes made with locally grown microgreens, honey… heck, maybe even some Bethesda Coffee and Paradox Farm Sweet Curly Mae Fudge. Fudge you say! Now you have my attention.

Fat Old Sunflower Smoothie — a healthy refreshing smoothie that is also dairy free. A word to the wise: I realize “handfuls” vary significantly and are hardly a scientific measure. I have complete faith that you will be just fine.

Yields 1 large or 2 standard servings

1 handful Copeland Springs Farm sunflower shoots
1 handful Zenith Microgreens red Russian kale shoots
1 cup peeled, chopped and seeded cucumber, cantaloupe, or honeydew
1 diced (peeled or unpeeled is between you and your apple)
Juice and zest of ½ lemon
½ cup ice
Fresh ground pepper to garnish

1. Place all ingredients in jar of blender or food processor and puree until smooth.
2. Garnish with a twist or two of fresh ground pepper.
3. Depending on the juice factor of your fruit you may need to add a little water

Lemon Basil Smoothie

Yields 1 large or 2 standard servings

2 handfuls Zenith Microgreens basil shoots
Zest from 1 lemon
1 ½ cups plain yogurt
1 tsp vanilla extract
2 Tbs Honey Syrup (see below)

1. Place all ingredients in jar of blender or food processor and puree until smooth.
2. Garnish with a few sprigs of micro basil.

To make Honey Syrup,dissolve 1-part honey into 1-part hot water, cool, and store in refrigerator up to 7 days, or until needed. This syrup dissolves better than straight honey in cold liquids.

There Will Be Fudge Shooter See, I got shoots in here, too!

Yield 2 servings, but who am I kidding I’m going to drink the whole thing.

1 cup Bethesda Roasting Co. Sumatra Tiger coffee, cold
2 small blocks Paradox Farm Sweet Curly Mae Fudge
1 very ripe banana
1 Tbs Honey Syrup (see above)
1 cup ice

1. You guessed it. Place all ingredients in jar of blender or food processor and puree until smooth.
2. Garnish with a sprinkle of cinnamon.
3. This also makes an incredible ice cream base by adding a ½ cup of heavy cream.

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