Spicy Salsa with Watermelon
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 and give the recipe a try yourself.
- 1 lb vine-ripe, fresh tomatoes, coarsely chopped
- 1 lb chopped watermelon, seeds removed
- 1 large candy onion, peeled and chopped (about a 1/2 lb)
- 3-4 jalapeno peppers, to taste
- 1/4 cup chopped fresh cilantro
- Salt & pepper to taste
- 3-4 tbsp fresh lime juice (1-2 limes)
- Add the onion to the tomatoes and watermelon.
- Finely chop 2 of the jalapeno peppers to start with.
- Taste, and if you desire more heat add 1-2 more jalapenos.
- Mix in the cilantro.
- Add the salt and pepper.
- Mix in the lime juice .
- Serve this salsa with grilled salmon, chicken, beef, or tortilla chips.
Ferhat Yalcin, owner of College Park’s own Fishnet, returned for another cooking demo later in the season. Ferhat used fresh ingredients from the market to make a delicious asparagus soup that patrons were able to sample.
If you’d like to impress your family and friends, here’s the ingredient list and directions:
- 6 bunches of asparagus
- 1 bunch of cilantro
- 2-3 spring onions
- Bonito flakes (for fish stock, which you should be able to find in asian markets)
- Olive oil
- Salt & pepper to taste
- Peel the asparagus half way down to the bottom. Cut the spears and keep them separately for use later.
- In a deep pot, bring water to simmer and add a handful of bonito flake. Let the water simmer, but make sure it doesn’t boil.
- Chop the spring onions and sautee them lightly.
- After 10 minutes, filter the water and disregard the flakes.
- Add the cut pieces of asparagus and cilantro in the water and bring the water to medium heat. Let simmer.
- Add the chopped spring onions to the water.
- Simmer for 20-25 minutes, then put the pot ingredients in the blender and run until smooth. Season with salt and pepper to taste.
- Asparagus spears can be sauteed lightly to give them a little crunch.
- Place spears in serving bowl/cup and add soup.
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.
If you’d like to try your hand at the delicious drink here’s the ingredient list and directions:
- Pint of strawberries
- 2 cups water
- 1/4 cup red wine vinegar
- 2 cups sugar
- Combine strawberries, water, vinegar, and sugar in a pot
- Heat until strawberries reduce and break apart
- Strain liquid and cool to use as syrup
- Mix 2 ounces of syrup with 6-8 ounces of seltzer water
- Garnish with sage
- For those over 21 years of age, Gina recommends using gin as the spirit for this drink.
Baby Bok Choy Soup
The opening market of the 2013 season featured a cooking demo from Ferhat Yelcin, the owner of local restaurant Fishnet. Ferhat 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.
If you’d like to try the baby bok choy and spring onion soup yourself, here’s the ingredient list and directions:
- 1 tablespoon olive oil
- 9 baby bok choy stalks
- 4 spring onions
- lump crab meat
- cilantro balsamic vinegar
- salt & pepper to taste
- Chop baby bok choy and spring onions
- Boil a pot of water
- Slightly saute baby bok choy and spring onions in olive oil
- Add baby bok choy and spring onions to boiling water
- Add a handful of cilantro to water and simmer for 10-15 minutes
- Remove vegetables from water and place in blender, processing until smooth
- Add salt and pepper to taste
- In serving cup, place a small portion of lump crab meat and pour the soup over
- Finish with a dash of cilantro balsamic