Recipes from the Farmers' Market

Potato-Tomatillo Soup

• 2 t olive oil
• 3 oz onion, large dice
• ½ t ground cumin
• ¼ t Mexican oregano
• 12 oz potatoes, peeled, large dice
• ½ t salt
• 2 c vegetable stock
• ½ c tomatillos, charred, coarsely chopped
• 2 t cilantro, rough chop
• ¼ c Twilight Acres Flamin' Pepper Cheese, shredded
• ¼ c heavy cream, hot
• salt and pepper to taste
• 1 zested & 1 sliced lime

Heat oil in saucepan. Sweat onions, add cumin and oregano.

Add potatoes, vegetable stock, and salt.

Simmer potatoes until fork tender. Add tomatillos, simmer 15-20 minutes or until tomatillos are tender.

Add cilantro and pass the soup through a food mill or puree with a hand blender, a blender, or food processor. Stir in cheese and heavy cream; season to taste.

Garnish with minced cilantro, shredded pepperjack cheese, and lime zest.

 

12th Annual Soup Tasting at the Bloomington Community Farmers' Market
Recipe by Truffles Executive Chef Robert Adkins
This vegan recipe is also gluten free.

Pinto Bean Soup with Garlic and White Pepper

This is a soup that my garden manager chef, Luis, made when we had leftover refried beans after a big dinner and it went over so well that we made it a staple in our soup rotation. It should be garlic and white pepper heavy. White pepper has a milder profile than black and isn't nearly astringent when cooked in a dish such as this. Below is just a basic version but you can augment it in countless ways by adding cumin, fresh or dried chilis, chicken or beef, top with cheese, sour cream, pico de gallo, crisp tortillas, green onions, hot sauce, etc.

• 2 c dried pinto beans, soaked in plenty of water overnight
• 1 large yellow onion, chopped
• 2 T chopped garlic
• 2-4 qt water, chicken, vegetable, or beef stock
• 1-3 t ground white pepper
• salt to taste

In a heavy bottom pan sauté the onions and garlic 5-10 minutes. Add beans and water. Bring to a rapid boil and boil for 10 minutes.

Reduce heat to simmer and slowly cook 1-2 hours until beans are very soft. Don't rush it or you will have grainy soup.

Add water or stock as needed if it looks low.

When the beans are very soft remove from heat and add salt and pepper. Puree in a blender or with a stick blender or leave unpureed for a rustic look and texture.

Taste often and adjust as needed.

It should be a smooth and soupy consistency. In warm months it is better thinner, and thicker in the colder months helps to stick to your ribs. Holds well for several days.

 

First Place Winner, 2018 Salsa Contest
Raw Category
By Cynthia Herrera Alley

Tia CC's Pico de Gallo

• 5 medium vine-ripe tomatoes
• 2 large cloves garlic
• 1 bunch green onions/scallions
• 1 bunch cilantro
• 3 jalapeños, seeded and de-veined
• ⅛ t lime zest
• ⅛ t lemon zest
• juice from ½ lime and ½ lemon
• salt and fresh ground pepper to taste
• 1 yellow bell pepper

Finely dice tomato, onions/scallions, jalapeños and yellow pepper. Zest the lemon and lime. Grind garlic in a mortar & pestle with a dash of salt. Chop cilantro leaves and some of the stem. Mix all ingredients and season with salt and pepper to taste. Add more lemon/lime to taste.

First Place Winner, 2018 Salsa Contest
Specialty Category
By Luz Lopez

Creamy Avocado Tomatillo Salsa Verde

This salsa is made with fresh organic ingredients and is very common in Central Mexico where it is used for tacos al Pastor or other grilled meats. Optional: add chopped fresh onion, cilantro, and small pieces of avocado on top for better flavor.

• 2½ lbs tomatillos, husked and rinsed
• 2 large onions
• 10 cloves garlic
• 4 jalapeños
• 2 T vegetable oil
• 4 t ground cumin
• 2 t salt
• 1 c packed cilantro
• 3 avocados
• 1 lime (optional)

Preheat oven to 450° F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil. Roast in the oven for 15 minutes - until the exteriors are blistered but the insides are still slightly raw.

Meanwhile, halve the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.

Place HALF of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth. Add HALF of the cumin, salt, cilantro, and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.

Repeat with remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end.

First Place Winner, 2018 Salsa Contest
Cooked Category
By Elise Anderson

Roasted Salsa Verde

• 1 lb tomatillos
• 2 medium sized jalapeños
• 10 sprigs cilantro - discard thick stems
• ½ t table or Kosher salt, or to taste
• ½ c finely diced onion

Roast tomatillos and jalapeños under broiler for 10 minutes, turning at halfway mark. Blend tomatillos and jalapeños, plus juices, in blender or food processor. Add cilantro and pulse several times. Stir in salt. Rinse diced onion, then pat dry and stir into salsa. Adjust salt to taste.

 

2017 Soup Tasting Entry from Nick Armstrong, Indiana Memorial Union Tudor Room

Beer Cheddar Soup

Yields 6 servings

Ingredients:

• 8 oz of slab bacon cut into ¼ inch dice pieces
• ½ c celery, finely chopped
• 1 c yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1 medium jalapeño, seeded and chopped
• 1 T chopped fresh thyme
• 1, 12 oz bottle lager
• 2¼ c low-sodium chicken broth
• ¼ c unsalted butter
• ¼ c all-purpose flour
• 1 c heavy cream
• salt and freshly ground pepper
• 8 oz sharp cheddar cheese, coarsely shredded
• 4 oz smoked cheddar cheese, coarsely shredded

Preparation:

1. In a large saucepan (4 qt) cook the bacon over medium low heat until crisp. using a slotted spoon, transfer the bacon to a plate and set aside. Add the celery, onion, jalapeño, garlic and thyme to the saucepan with the bacon fat and cook over medium low heat, stirring, until vegetables are softened. Add half of the beer and cook until reduced by half then add the chicken broth and bring to a simmer.
2. Melt the butter in a small skillet over medium heat and add the flour, stirring until lightly browned (about 2 minutes) Whisk this roux into the soup until incorporated and bring to a simmer, stirring occasionally, until thickened. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally again until thick and creamy. Stir in the bacon and season with salt and pepper.

 

2017 Salsa Contest
First Place - Specialty Category
By Luz Lopez

Avocado Tomatillo Salsa Verde

This salsa is made with fresh organic ingredients and is very common in central Mexico where it is used for tacos al Pastor or other grilled meats. Optional: add chopped fresh onion, cilantro, and small pieces of avocado on top for better flavor.

Ingredients

• 2½ lbs tomatillos, husked and rinsed
• 2 large onions
• 10 cloves garlic
• 4 jalapeños
• 2 T vegetable oil
• 4 t ground cumin
• 2 t salt
• 1 c packed cilantro
• 3 avocados
• 1 lime (optional)

Preparation

1. Preheat oven to 450° F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
2. Roast in the oven for 15 minutes - until the exteriors are blistered but the insides are still slightly raw.
3. Meanwhile, halve the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.
4. Place HALF of the tomatillos, onions,  jalapeños, and garlic in a food processor. Pulse until mostly smooth.
5. Add HALF of the cumin, salt, cilantro, and avocado. Pulse until the avocado is pureed intot he mixture. Taste for salt. Repeat with the remaining ingredients. If you deisre an extra tart quality, add a bit of lime juice at the end.

 

2017 Salsa Contest
First Place - Cooked Category
By Jacob Marks

Jake's Tex-Mex Auténtico by Jacob Marks

Ingredients

• 20 tomatoes - 10 Roma, 10 assorted organic
• cilantro, 2 T pureé, 1 T diced
• red onion -- ½ diced, ½ purée
• jalapeño - 2 roasted, 1 fresh and deseeded
• cumin - 1 heaping t
• brown sugar - 1 T
• lime juice - from 1 ½ limes
• garlic - 10 cloves puréed
• salt and pepper to taste

Preparation

1. Cut ¾ of tomatoes in half and broil on high for 15-20 minutes
2. Cut 2 jalapeño, ½ onion, 2 T chopped cilantro, sugar, cumin, lime juice and garlic into medium pot. Using hand blender lightly purée until the consistency is chunky.
3. Add onion and finely diced onion and 1 T of diced cilantro
4. Drain excess liquid through mesh strainer. Salt and pepper to taste.

2017 Salsa Contest
First Place - Raw Category
By Elizabeth Sweeney

Salsa Del Alma (Soul Salsa)

This is called Soul Salsa because sometimes, eating it is just the kind of experience we need to have to restore energy to our souls: voluptuous heirloom tomatoes provide the body of the salsa, while savory cumin, sharp, hot chiles, and the bright, clean flavors of fresh lime and cilantro leave the palate satisfied. This salsa works well on thin or hearty chips as well as tacos and huevos rancheros.

Ingredients

• 6-8 assorted heirloom tomatoes
• 1/2 white onion
• 1/2 red onion
• 1/2 Hungarian wax pepper, seeds and membrane discarded
• 1 Serrano chile, seeds and membrane discarded
• 1 jalapeño
• 2 cloves garlic, peeled and halved
• 1 bunch fresh cilantro, washed well, chopped roughly
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh lime zest
• Juice of 1 lime

Process:

1. Chop the onions roughly and soak them in a bowl of ice water while you prepare the rest of the salsa.
2. Wash and core the tomatoes. Cut each in half and squeeze out the seeds.
3. Process tomatoes in stages in a food processor. I like to have some tomatoes that are close to a puree (about 45 seconds) and some that are chunkier. Leave some in large chunks so you can process them with other ingredients later.
4. Drain tomatoes in a colander for at least 30 minutes.
5. After draining most of the liquid from the tomatoes, put the larger pieces back into the food processor along with onions, chiles, garlic, and cilantro. Pulse about 8 times, or until the mixture is the consistency you prefer.
6. Mix all ingredients in large bowl. Add spices to taste. Refrigerate at least 90 minutes.