Okra and Potato Hash
original recipe here
- 1 tablespoon whole brown mustard seeds
- 1/3 cup vegetable oil
- 1 small sweet onion, minced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1/2 pound small russet potatoes, diced
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon kosher salt
- 1 1/2 pounds fresh okra, cut into 1/8-inch-thick slices
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons sesame seeds, toasted
Cook mustard seeds in hot oil in a wok or large heavy skillet over medium-high heat 10 seconds or just until seeds begin to pop. Add onion and next 2 ingredients; sauté 2 minutes or until fragrant. Stir in potatoes, red pepper, and salt; cover, reduce heat to low, and cook, stirring occasionally, 5 minutes. Uncover; stir in okra, next 3 ingredients, and salt to taste. Cook, uncovered, over low heat, stirring occasionally, 8 to 10 minutes or until potatoes and okra are tender. Sprinkle with sesame seeds just before serving.
1 large eggplant
2-3 cups arugula
½ cup raisins
2 tbs olive oil + 3 tbs olive oil
2 garlic cloves, crushed
3 tbs balsamic vinegar
Salt & pepper
Optional – grated parmesan
- Pre-heat oven to 400 F
- Peel the eggplant and chop it in bite sized square pieces
- Toss the eggplant squares with olive oil and salt; put eggplant pieces in an ovenproof pan
- Bake for about 15-20 minutes
- Meanwhile prepare a salad dressing with the balsamic vinegar, olive oil, crushed garlic, salt and pepper
- Toss the arugula with half of the dressing
- Toss eggplants pieces and raisins with the other half of the dressing
- Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with grated parmesan if desired
- Serve warm or cold
Meet our new baker, Angie Omer from Angie’s Sweet Treats
One bite of Angie’s moist, homemade banana bread will have you saying goodbye to store bought treats for good. As the soft crunch of oats and moist raisins tickle your tastebuds and warming cinnamon sugar floods your senses you’ll be transported to your childhood. Angie’s homemade treats, which range from sweet and salty Pumpkin Raisin Nut Muffins to crunchy Peanut Butter Brittle to Chocolate Muffins are all on sale at our Saturday farm stand.
Angie began baking with her mother when she was 10 years old. Together they made pies, cookies, and other sweet treats. “She was always baking”, Angie remembers, “I always wanted to help her bake. I even had a little cookbook I would cook from alongside her”. Angie remembers many days when she would measure and chop alongside her. She mentioned baking is a lot like muscle memory, after watching her grandfather make barbecue sauce, she can still remember his method today. Angie believes this is the best way to learn how to bake, and now teaches her granddaughter the same way.
For over 30 years, Angie worked as the baker and cook for Austin ISD. She’s been a member of New Covenant Church for over 40 years, and her community has been tasting the benefits of her baking ever since. She loves experimenting with different baked goods for the holidays; first exploring with cakes for each household, then little bags of cookies, and (get this) even massive cookies she makes in a pizza pan to get their size right. One year, she even made a cookbook, “Angie’s Favorite Desserts”, for her church after people were begging her for her recipes. Where did these delicious recipes come from? Most were passed down by her mother, tried and true AISD recipes, and she’s even adapted recipes from the internet to perfect them. Her favorite thing to bake are cinnamon rolls, which she explains are one of the easiest treats to make, don’t require a ton of ingredients “just a lot of flour” and are always a crowd pleaser. She’s also a fan of classic chocolate cakes and cupcakes which she decorates with meticulous design and planning.
Angie’s Sweet Treats is truly a family-focused business that integrates recipes passed down from her mother, and website/logo design by her son. As the supervisor of tech and communication at Austin ISD and an artist, Angie says “I couldn’t do this without him”. Since Green Gate’s goal is to pair with its surrounding community and serve its community more than simply vegetables, we’re delighted that Angie is one of our neighbors from Colony Park.
Want to improve your baking? Angie stresses the importance of using good quality ingredients, “my daughter kept using margarine and I told her you gotta use butter and good butter!”. In some of her baked goods, she uses King Arthur’s whole wheat flour, honey, and coconut oil to lighten them up. However, for lovers of classic baked goods filled with the classic butter, white sugar, and white flour. She laughed that while our farm customers love healthier ingredients, the brownies and cookies are still sold-out every week.
Angie has even challenged herself to start developing gluten free-recipes, an always tricky feat. Instead of attempting to mix the plethora of gluten-free flours yourself, she recommends using King Arthur Measure for Measure flour. Measure-for Measure flour claims to be usable in most baked goods, with the exception of yeasted bread. Angie is looking to master gluten-free flour mainly in her muffins and cakes to make them available for those that maintain a gluten-free diet.
Angie is able to sell her baked goods under the Cottage Food Law, signed into law under Governor Perry in 2011. “I didn’t care for Perry before, but now I say “Yay Perry!”. Angie started selling her delicious treats at the Lakeline Farmers Market, but was more interested in a smaller community. Believing it would be a great partnership between fresh vegetables and baked goods, she reached out to Green Gate to inquire about selling her baked goods.
Mastering the classics of baking with fresh and healthy ingredients, Angie’s delectable baked goods are not to miss. My mouth waters as I think about the crisp on the outside, soft and most on the inside Double Chocolate muffins she sells that evoke memories of childhood baking with my own mother. Angie evokes childhood nostalgia with every blissful bite of her freshly baked treats, and her baking has been an outpouring of love for her community for over 40 years.
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
- Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Thanks to Ree at The Pioneer Woman for this awesome recipe!
- 2 cups diced peeled beets ( ½-inch; about 2 medium)
- ⅔ cup buttermilk
- 1½ cups white whole-wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup canola oil or grapeseed oil
- 1¾ cups packed confectioners’ sugar, divided
- 2 teaspoons vanilla extract
- 5 ounces reduced-fat cream cheese, at room temperature
- Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
- Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
- To prepare frosting: Combine the remaining ¾ cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.
Thanks to our friends at Eating Well for this tasty recipe!