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Topic archive - Downtown College Park Farmers Market Recipes

Farmers Market Recipes:
Steak Butter

At the first market of the 2014 season, Executive Chef Diego Fernandez and Executive Sous Chef Dupree Braswell of The Common entertained market guests with a cooking demo. With New York Strip steaks from their restaurant, the chefs prepared steak butter at the market along with a side of roasted beets. Here’s the recipe for the steak butter, which pairs perfectly with a steak grilled to your liking:

Ingredients

  • 1 lb unsalted butter
  • 2 tbsp. beef base
  • 1 tbsp. minced garlic
  • 1 tbsp. minced shallots
  • 2 tbsp. chopped rosemary
  • 1 tbsp. chopped parsley
  • 3 tbsp. Worcestershire sauce

 Directions

  • Cut the butter in cubes and leave at room temperature until is soft.
  • In a sauce pan, melt 1 tbsp of the total amount of butter and cook the garlic and shallots.
  • Add the beef base and Worcestershire sauce and cook for 1 minute.
  • Add the herbs and cook another minute.
  • Let the mixture cool down.
  • Whip the butter with a mixer or by hand. Add the beef base mixture and fold everything with a spatula.
  • If you are going to use right away, you can place a tbsp on top of your prefer cut of grilled meat.
  • You can also make the butter ahead and keep in the freezer for later use. If you are doing this, once you mix the butter with the beef base ( after step 5) place the mixture in the cooler for 15 minutes so the butter hardens a little bit but is still manageable.
  • On a piece of parchment or wax paper, place the butter in the middle and with the help of the paper make a roll and twist the ends, like a candy.
  • You can keep the butter in the freezer up to 3 months. When you are ready to use it, just slice whatever you need and keep the rest in the freezer.

Farmers Market Recipes:
Spicy Salsa with Watermelon

At the Downtown College Park Farmers Market this past weekend, nutritionist Katherine Tallmadge stopped by to make a delicious and refreshing variation of traditional salsa. Katherine used primarily fresh ingredients from the market’s two produce vendors, Larry’s Produce and Miller Farms, so stop by the market this weekend and give the recipe a try yourself.

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Farmers Market Recipes:
Asparagus Soup

At Sunday’s Grand Opening of the Downtown College Park Farmers Market Ferhat Yalcin, owner of College Park’s own Fishnet, stopped by for a cooking demo. Ferhat used fresh ingredients from the market to make a delicious asparagus soup that patrons were able to sample.

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Farmers Market Recipes: Strawberry Mocktail

Yesterday at the Downtown College Park Farmers Market Gina Chersevani, owner of Buffalo & Bergen in DC, stopped by to serve refreshing, non-alcoholic mocktails. Gina used strawberries and sage sold at the market to make the drinks, which were available for sampling by patrons.

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Farmers Market Recipes:
Baby Bok Choy Soup

The Downtown College Park Farmers Market opened yesterday for the 2013 season and featured a cooking demo from the owner of local restaurant Fishnet. Ferhat Yalcin used baby bok choy and spring onions sold at the market for the base of his soup and cooked on site for market patrons to watch. Upon finishing the dish, patrons were able to sample the soup.

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