Madison Market Veggie Fritters

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

3 lbs. Fresh Vegetables from Four Root Farm, Newgate Farm,  Chatfield Hollow Farm and Two Guys from Woodbridge, finely shredded, sliced or chopped, such as Zucchini, Summer squash, Eggplant, Corn, Peppers, Scallion, Basil and Shitake mushrooms, Micro Arugula.
2 Eggs from Beaverbrook Farm
1 cup Raw Milk from Beaverbrook Farm
½ cup Flour
!/2 cup Yellow Corn Flour or Corn Starch if you can’t find fine yellow corn flour
1 tbsp baking powder
1 tbsp Sea salt
Fresh ground pepper
Olive oil blend as needed to pan fry.

* If you want this gluten free, substitute GF Flour mix for wheat flour.

To make these into a light summer dinner to be serviced with a salad, add an additional ½ cup of ricotta or feta cheese for some protein.

In a 3 or 4 quart bowl mix the eggs, milk, flours, baking powder, salt and pepper into a batter. Add in the cut vegetables and fold/mix well to coat all the vegetables. Heat 1/4 inch of hot oil in an electric frying pan set to 350 (this is preferable, so you can maintain a constant temperature), or in a heavy cast iron pan on the stove (a heavier pan will help keep an even heat if you don't have an electric frying pan). When the oil is hot (350), drop the batter by the large spoonful into the oil. When the pancakes start to brown turn them over and brown on the other side, 2-3 minutes on each side. Remove from pan and drain on paper towels, keep warm in oven until all are done. May be enjoyed with Hummus or Tzatziki.

Chatfield Hollow Farm Mushroom Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

1 pound Chatfield Hollow Farm mixed mushrooms, sliced and coarsely chopped
1 bunch Scallions from Four Root Farm, sliced, white and green parts separated
4 tbsp Olive oil or butter
Sea Salt and fresh ground black pepper
1 Wave Hill Bread Baguette, sliced into ¼ inch thick rounds
Olive oil spray

Spray baguette pieces with olive oil and grill both sides in a hot grill pan. In a heavy sauté pan on medium heat cook the white parts of the green onion in the olive oil or butter until they start to brown. Add the mushrooms and stir often to cook, about 5-10 minutes. Season with salt and pepper then serve warm on the toasted baguette. 

Grilled Chatfield Hollow Farm Mushroom and Four Root Farm Hakurei Turnip Salad

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

1 pound Chatfield Hollow Farm King Oyster Mushrooms
3 heads Four Root Farm Romaine lettuce
8 ounces Four Root Farm Hakurei Turnips, washed, trimmed and cut into matchsticks
1 ounce Two Guys From Woodbridge Cilantro, chopped
2 ounces Two Guys From Woodbridge Micro Scallion Sprouts, chopped
1 ounce Newgate Farm Mint, chopped
3 ounces Olive oil
Sea Salt and pepper to taste

Cut the romaine into bite size pieces. Cut mushrooms in half lengthwise, toss with 1 oz olive oil and grill on a grill pan 2-3 minutes on each side. Slice them into bite size pieces and toss with Romaine, turnips, herbs, oil, lime juice, pepper and salt. Serve.