Looking for Some FRESH Food Inspiration?

Whether you saw Food Inc. this summer or didn't for fear of what you might see and learn, another movie on food in our country is worth a look and offers an inspirational look at how a few entrepreneurs are working to make sustainable local farming the norm. In partnership with market sponsor Yes! Solar Solutions, the WWFM will provide a free screening of the film Fresh on October 8 at 7:00 PM at the Yes! Solar Solutions retail outlet at 410 Ledgestone Way in Stone Creek Village in Cary.

Fresh is not in theaters, but hundreds of groups and individuals have organized screenings like this one as part of a grassroots effort to help grow “fresh” food and move sustainable farming beyond a niche market. Fresh celebrates the farmers and other Americans who are re-inventing our food system. They have seen the transformation of agriculture into an industrial model, and the harmful effects of that change. Now they are forging healthier, sustainable alternatives to farming.

The first screening is currently full, but we have started a wait list and will announce dates for subsequent screenings very soon. Those interested should email info@WesternWakeFarmersMarket.org to reserve a spot. Attendees are asked to bring a non-perishable food item to donate to the Inter-Faith Food Shuttle, which picks up donations from the market each week. Market sponsor Whole Foods Market of Cary will provide local, healthy snacks, and organic wine will also be served.

Buy a Bag: Help "Grow" Our Market

Green insulated bags are now on sale at the market for $7. Keep your foods hot or cold and help promote the market in the process. Stop by the WWFM tent (first one on the left) to get yours this Saturday!

Chef Todd Mohr Cooking Demos

Thanks to Chef Todd Mohr who conducted three cooking demonstrations Sept. 12 at the market, all focused on healthy cooking with locally grown produce.

Last spring, we met Chef Todd when he visited the market, chatted with our vendors and made this video, which he posted on YouTube. His passion and energy for local food are addictive!

Chef Gayla Bonke's Savory Cheesecakes: Rave Reviews

Many thanks to Chef Gayle Bonke (at right), owner and head chef, of Chatham Street Cafe for joining us in the Education Tent on Sept. 5. Her savory Pesto Cheesecake and Cheddar Chile Cheesecakes were delicious, and Chef Gayla kindly shared the recipes with us!

Located in downtown Cary, Chatham Street Cafe uses local, seasonal ingredients in each of its dishes. The restaurant also supports local artists and participates in the Cary Art Loop's Final Friday.

Savory Pesto and Cheddar Chili Cheesecakes

Thanks to Chatham Street Cafe Chef/Owner Gayla Bonke for sharing her wonderful savory pesto cheesecake and cheddar chile cheesecakes and the recipes.

Pesto Cheesecake

½ cup fresh or ready-made pesto

1 ½ TBS butter at room temperature

¼ cup fine breadcrumbs, lightly toasted

¼ cup good parmesan, asiago or romano cheese, grated

2 cups small curd cottage cheese

1 lb (2 8-oz blocks) cream cheese at room temperature

¾ cup good parmesan, asiago or romano cheese, grated 4 eggs

Preparation:

Preheat oven to 325 degrees. Butter the bottom and sides of a 9 inch springform pan using a pastry brush. Mix breadcrumbs and ¼ cup parmesan cheese. Sprinkle the mixture into the pan and turn it to coat the sides and bottom completely. Refrigerate.

In the bowl of a food processor with the blade or in a blender, mix the cottage cheese, cream cheese and parmesan until smooth. Add the eggs and pesto and blend completely. Pour the mixture into the chilled pan and set it on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake approximately 1 hour with the oven door ajar. Transfer to a rack, remove the springform ring sides and cool to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.

Cheddar Chili Cheesecake
1 ½ TBS butter (softened to grease springform pan)
¼ cup fine breadcrumbs, lightly toasted
¼ cup sharp cheddar cheese, grated finely
6 oz thinly sliced ham
1 ½ lbs (3 80z blocks) cream cheese, softened
¾ pound sharp cheddar cheese, shredded
1 cup small curd cottage cheese
¾ cup green onion, chopped
4 eggs
3 TBS jalapeno pepper, seeded and finely chopped*
2 TBS milk
1 clove of garlic, finely minced
*you may substitute 2 teaspoons of Vesta Fiery Gourmet Topping “Hot” or more to taste for the jalapeno

Preparation:
Heat oven to 325 degrees. Butter a 9 inch springform pan, bottom and sides with a pastry brush. Mix breadcrumbs and ¼ cup cheddar cheese together and sprinkle into pan. Tilt the pan and lightly cover the sides and bottom with the crumb and cheese mixture. Refrigerate.

Dice about half of the ham; reserve remaining slices. In a food processor using the bowl and the blade mix the cream cheese, cheddar, cottage cheese, onion, eggs, jalapeno, milk and garlic, process until smooth. Pour slightly more than half the filling into chilled pan. Top with reserved ham slices in an even layer. Cover with remaining filling. Set pan on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake in the oven with the door ajar for approximately 1 hour. Transfer cheesecake to a cooling rack, remove the springform ring and cool the cheesecake to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.

Herons Sweet and Sour Eggplant Recipe

Thank you to Herons Chef Scott Crawford for sharing his Sweet and Sour Eggplant at the market on Abundance Day and the recipe!

2 cups local eggplant peeled & diced
¼ cup sake
2 tablespoons rice wine vinegar
1 teaspoon yuzu juice or lime juice
1 tablespoon white sugar
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon Kanzuri paste or Thai chili sauce
1 sprig fresh cilantro chopped
3 chives sliced

Method: In a large sauté pan simmer the Sake, vinegar, sugar honey, soy sauce and chili sauce until it thickens slightly. Add eggplant and cook for 2-3 minutes until it begins to soften. Add yuzu juice and fresh herbs, can be served hot or chilled.

Makes 4 servings.

Simple But Super: Fig Recipe

Thanks to market shopper Lynn Ruggiro for sharing her easy fig favorite: Make a slice in a fig, then put a piece of blue cheese and a pecan half inside the fig. Eat it as is, or grill it for a minute or two.

If you've got a favorite recipe you've made with market ingredients, share it with us! Send a note to info@westernwakefarmersmarket.org.