Posts Tagged North Pulaski Farms

Mighty Good Recipe: Hillcrest Farmers Market Italian Sausage Panini

Fantastic ingredients!

Fantastic ingredients!

It’s time for another Mighty Good Recipe!

If you’re a regular reader of this blog, then you know how much I enjoy heading to the Hillcrest Farmers Market on Saturday mornings. In fact, it’s one of my favorite social events of the week. I typically run into a handful of friends while milling around the various tables, drinking coffee, and soaking up the gloriousness that is Hillcrest.

I always end up buying way too much, but that’s a good thing. The vendors are wonderful folks and many of their products are of the highest quality.

And while some people head to these markets with focus and purpose, my brain is a clean slate (no jokes, please), and I typically buy what inspires me at that moment. Many of the ingredients for this recipe below were purchased at last Saturday’s market.

Ingredients
-1 loaf of rustic bread (from Mylo Coffee Co.)
-roasted red peppers (from North Pulaski Farms)
-1 package of Italian sausage (from Freckle Face Farm)
-1 cup of Amy B’s garlic sauce
-1 cup of shredded mozzarella cheese
-2 tablespoons butter

Directions
Cook the Italian sausage in a pan (medium heat) for 10 minutes. Once the casings are brown, add a half cup of water to the pan, cover, and let cook for 5 minutes. Remove from heat. Plug in a sandwich press (if you have one), or place 1 tablespoon of butter in a skillet (set on medium heat). Cut the bread into fairly thick slices. Cut sausage links (length-wise) and place on one slice of bread. Top with sliced red peppers, a spoonful of garlic sauce and some cheese. Place the second slice of bread over the top. Add butter to the outside of both slices. Place inside sandwich press until brown and crispy. If you’re using a pan, it should take about 5 minutes per side.

Note: Amy B’s garlic sauce can be purchased in the Little Rock area by contacting Amy directly on her Twitter account. This is my favorite sauce, but if it’s unavailable to you, then any tomato sauce will do.

Support local!

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Mighty Good Recipe: Hillcrest Farmers Market Panzanella

2013-07-21 14.50.14It’s time for another Mighty Good Recipe!

I visit at least one Little Rock farmers market every weekend. I enjoy them all but especially favor the Hillcrest Farmers Market, a year-round gathering that gets going every Saturday morning at 7 a.m. (2200 Kavanaugh Blvd.). For me, what once was a simple act of purchasing a few random fruits and veggies has turned into an informal foodie meet-up of sorts. I can always count on running into a few friends, usually sitting on the steps alongside Mylo’s and opposite The Southern Gourmasian truck.

Chit-chat aside, I actually had a plan last Saturday morning.

I wanted to make panzanella, specifically, a Hillcrest Farmers Market Panzanella.

Not familiar with panzanella? It’s a bread-based salad, comprised of other various, fresh ingredients like cheese, herbs, oils, celery, and onions. Truthfully, as long as you have good bread…it’s really up to you what else goes into the bowl.

Here’s my Hillcrest Farmers Market Panzanella:

Ingredients (serves a ton)
-1 loaf rustic bread {cubed} (Mylos’s Coffee Co.)
-1 block cheddar cheese {diced} (Honeysuckle Lane Cheese)
-1 pint of grape tomatoes {sliced} (Cedar Rock Acres or North Pulaski Farms)
-½-pound cooked bratwurst {chopped} (Freckle Face Farm)
-4 cloves garlic {minced} (Little Rock Urban Farming)
-10 basil leaves {lightly chopped} (Little Rock Urban Farming)
-3 ears of cooked corn-on-cob {chopped} (Barnhill Orchards)
-½ cup olive oil
-¼ cup balsamic vinegar
-Salt and pepper to taste

Directions
Just as a side note, panzanella was invented as a way to use up stale bread. Getting Mylo’s fresh bread to grow stale proved to be quite challenging. It took a full 24 hours of sitting in the open air to harden up. But please, make absolutely sure the bread is stale. I like to cube the pieces while still fresh and let sit out on the counter. Place bread in the bowl and pour in the oil and vinegar. Mix thoroughly. Add rest of prepared ingredients. Mix thoroughly once again. Let sit and toss several more times over the course of a few hours. Keep in the refrigerator overnight. Take out and serve.

Remember…have fun with this recipe. If you want to add in a different ingredient of your choice, then go right ahead. If it needs more oil and/or vinegar…feel free to add to your liking.

Finally, I encourage you to get out there and visit any of your local farmers market. Cooking with local (and usually organic) ingredients is often a rewarding experience.

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