Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week
Moretum
Originally from the writings of Columella BC 4-AD 70
Adapted by Jennifer Sternfeld, CPC
Chef/Owner, Dinner Vacations
Ingredients:
4 to 6 oz fresh ricotta
1 to 3 oz nuts (pine, almond or hazelnuts work best)
8 to 10 oz mixed greens (arugula, endive, kale, mustard, and dandelion are best)
1 to 3oz of your favorite fresh herbs (parsley, mint and thyme are traditionally used, savory, dill and cilantro work also)
You may substitute 1 to 2 tablespoons of dried herbs
2 chives or scallions
1 tablespoon white vinegar
2 tablespoons olive oil
Salt and pepper to taste
Mix greens, scallions and herbs in a mortar and pestle until medium fine texture (a molcajete, knife or food processor will work also, but pulse only for a few seconds. You want small pieces not a paste). Stems and ribs should still be visible in pieces. You may have to work in batches.
Remove to a bowl and crush nuts in the same way. Add nuts, cheese and vinegar to bowl with spices and any dried herbs and toss. Top with olive oil to serve.
Can be eaten as is, or used to top flatbread, pitas or your favorite crackers.
Schenectady Greenmarket’s Fresh Taste Table is sponsored in part by In the Night Kitchen, a non-profit farm whose primary focus is to bring awareness and relief to childhood hunger through donation, education and community.
