Summer in the North Country means farmers markets favorites including fresh fruits, vegetables, cheese and dairy products, as well as meat and even maple syrup.

“We’re very fortunate; we live in God’s country,” said David Martin, chef and co-owner of the Turtle Island Café in Willsboro. Martin likes to take advantage of all the local ingredients available to him living in the Adirondacks.

“I’m very much into knowing where my food comes from and how it was produced,” Martin said. He incorporates local ingredients in his recipes and changes the menu based on what is in season.

This summer take advantage of all the Adirondacks have to offer you.

The Deer’s Head Inn House Salad
Courtesy of Chef Matt Baldwin
of the Deer’s Head Inn, Elizabethtown

- Honey Curried Pecans -

• 3 Tbsp. butter
• 3 Tbsp. honey
• 2 Tsp. curry powder
• 1 Cup pecan pieces

In a sauté pan heat butter, honey and curry until it bubbles. Next toss in pecans and heat till it begins to lightly brown. Remove, and cool on a sheet tray.

- Maple Vinaigrette -

• 3 Tbsp. Dijon mustard
• 1 Tbsp. shallot chopped
• 2 Tsp. chopped shallot
• 1/2 Cup Pure Adirondack Maple Syrup
• 1/2 Cup cider vinegar
• 1 Tsp. salt
• 1/2 Tsp. black pepper
• 1 Tsp. paprika
• 1 1/2 Cup blended oil

Combine all ingredients except oil. Slowly whisk in oil until all combine. In a bowl add local greens, curried pecans, dried cranberries, and dress with the maple vinaigrette. Add sliced apples for variation.

Pesto Pea and Spinach Salad
Courtesy of David Martin, Turtle Island Café

• 2 Cups of fresh garden peas
• 2 Tbsp. toasted pine nuts (pignolis)*
• 2 1/2 Cups baby spinach leaves
• 4 Tbsp.. pesto

Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

- Pesto -

• 1/4 Cup walnuts
• 1/4 Cup pine nuts
• 3 Tbsp. diced garlic (9 cloves)
• 5 Cups fresh basil leaves, packed
• 1 Tsp. kosher salt
• 1 Tsp. freshly ground pepper
• 1 1/2 Cups good olive oil
• 1 Cup freshly grated Parmesan

Place the walnuts, pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pine nuts over the spinach. Add the pesto and toss.
*Note: To toast pine nuts, place them in a dry sauté pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

Grass Fed Beef Crock Pot Burgers
Courtesy of Linda Gillilland
of Ben Wever Farm, Willsboro

• 4 Pounds grass fed ground beef

Shape into burgers. Layer in crock pot, Add honey barbeque sauce from recipe below. Cook until internal temperature reaches 140 degrees (USDA recommends an internal temperature of 160 degrees) Serve on buns of your choice.

Substitution: “Instead of shaping into hamburger patties, try meat balls. The sauce is also delicious with pastured pork and our free-range chickens,” Gillilland said. Additions: sliced onions, green peppers or sliced summer squash

Farmers’ Daughter Farm Stand
Honey BBQ Sauce
Ben Wever Farm

• 6 Tbsp. of butter
• 2 Cloves of Harvest Hill Garlic, minced
• 1 cup rice wine
• 1 cup honey
• 1 cup soy sauce
• 1 Tsp. Pick-a-Pepper Sauce

Combine all ingredients. Pour onto patties in crock pot. Follow cooking directions above.

Substitutions: olive oil for butter, white wine for rice wine, Tabasco sauce or 1 Tsp.. Chinese 5 spice for the Pick-a-Pepper Sauce.

Vegetable Quiche
Courtesy of David Martin,
Turtle Island Café

• 1 (9-inch) Partially cooked pastry shell
• 3 Large eggs
• 1 1/2 Cups half-and-half or milk
• 1/2 Cup grated Swiss cheese
• Salt and pepper, to taste
• 1 Cup sautéed vegetables
• Pinch of freshly grated nutmeg
• 2 Tbsp. grated Parmesan

Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended. Stir in vegetables. Pour ratatouille (mixture) into pastry shell. Sprinkle with parmesan. Place in upper third of preheated 375 degree oven and bake for 25 to 30 minutes or until quiche has puffed and browned. Allow to rest 15 minutes, cut into desired portions.

Basic Turkey Burger Recipe
Courtesy of Elaina Nunn

• 1 1/4 lbs of ground turkey
• small onion minced
• 1/2 c of quick cook oatmeal
• 1/2 c of eggbeaters or 2 egg whites
• 1/3 C of chili sauce (sweet)
• 2 - 3 c (about 2/3 package) of chopped broccoli slaw
• Salt & pepper
• garlic powder to taste

Baste tops with additional chili sauce and bake at 350 for 20-25 mins or until golden brown. I use a muffin top pan and an ice cream scoop to place the mixture into the cups. You can add more to each cup if you like. This is the basic turkey burger recipe. Use this basic recipe and turn it into different versions. Below is my Asian style turkey burger.

- Asian version -

• Use basic turkey burger recipe
• Omit the salt
• Add:
• 3 tbs of soy sauce
• Chopped green onions (to taste and use
• tops)
• 2 tbsp of fresh grated ginger
• 3 tbs of any combination of garlic ginger sesame sauce (your choice) can also add Chinese 5 spice.

Form patties or scoop in muffin top pan. Brush tops with your favorite teriyaki/garlic sauce (be creative there are lots of choices)

Other versions are Black Bean, Greek, and Barbeque. This recipe is easy to work with and there are tons of ideas you can use to mix it up.

Delectable
Deserts

Strawberry-Rhubarb Pie
Courtesy of Bonnie Gonyo,
Gonyo’s Vegetables and Bonnie’s Best Jams

Preheat oven to 400 degrees.

- Filling -

• 2 cups rhubarb, cut in 1 inch cubes
• 3 cups strawberries, cut in quarters
• 1/4 cup flour
• 1/2cup sugar
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Combine all dry ingredients, then mix with remaining ingredients.

- Pie Crust -
This recipe will make 2 double and 1 single crust. It can be divided in 5 and refrigerated for up to 4 days or frozen.

• 4 Cups flour
• 1 Tbsp. sugar
• 1 Tsp. salt
• 1 3/4 Cup vegtable shortening
• 1 Tbsp. white vinegar
• 1 Large egg
• 1/2 Cup water

Mix flour, sugar, and salt in a large bowl. Add shortening to crumble. Beat together water, vinegar, and egg. Combine both mixtures until moist. Shape in five flat round cakes, put in plastic bags and chill for 1 hour. This dough should be sticky. Roll dough out on a floured board. Fill with strawberry-rhubarb mixture. Bake at 400 dgrees for 20 minutes. Makes a 9-inch double crust pie.

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