Farmer in the Dell – Who says you have to just ‘eat’ what you get at your local farmer’s market?

Like me, you probably have some kind of farmer’s market near you, whether it is a full-blown affair or a small stand outside your local garage. Regardless of market size, food from local farmers invariably tastes better than what you get at the grocery store. To celebrate farmers and the glorious produce that they tirelessly bring to our tables, lets whip up some more interesting market-themed cocktails. Jalapeňo margarita, anyone?

Seven months ago I was unbelievably fortunate to move into a house that stands on a two acre lot. I had many dreams for our land, back when it was ‘winter wonderland’ here in Ontario, one of which involved a garden . The previous owners had an above-ground swimming pool (since removed) that was placed above a bit of sand, so “hey”, we asked ourselves, “why not make that area the garden?”. Alas, numerous trips with a pickup truck to cart the sand away would indicate that the ‘bit’ was considerably more than that. I did still manage to get my 24’x12′ garden in this year, albeit a bit later than anticipated. I started (far too many) heirloom seeds indoors and got my wee little vegetable and herb seedlings planted as soon as I could. I then planted numerous seeds, funky cucumbers, ‘sherbet’ watermelons and mesclun mix (among other things) and am now waiting…. patiently waiting…. (okay Mom and Dad, not so patiently, I know!!!)… until then, my neighbourhood farmers are going to be responsible for keeping my tastebuds, as they should be, tickled.

Watermelon Martini

1/2 oz fresh lemon juice

1 oz melon liqueur

1 oz citrus vodka

1 1/2 oz fresh watermelon juice

Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a sprig of mint if desired, and serve.

Comments: This would be fantastic made up in a pitcher but, you can’t really taste the alcohol so it might be good to only do this if you are staying put for a while!

Tasting Notes: very fresh; well-rounded melon flavour (watermelon, cantaloupe, muskmelon etc.); exactly the right amount of sweetness

Jalapeňo Margarita

2 cucumber slices

3 jalapeno slices

2 oz cointreau

2 ½ oz silver tequila

juice from ½ lime

1/2 tsp agave nectar

In a shaker, muddle one of the slices of jalapeno and one of the slices of cucumber with the agave nectar. Add the alcohols and the lime juice, shake and then strain into a salt-rimmed glass. Garnish with the remaining vegetable slices.

Comments: 1) I took the seeds and ribs out of the jalapeno slices to lessen the heat but if you are a ‘pepperhead’, leave ’em in! 2) This is a very high octane cocktail so unless you have no plans to go anywhere for the rest of the day, I suggest that you serve this in two glasses, over ice.

Tasting Notes: just enough sweetness to balance the lime juice and tequila; the jalapeno adds just a tiny bite; refreshing

Avocado Daiquiri

1/4 medium avocado

3/4 oz fresh lime juice

1 1/2 oz light rum

1 tsp agave nectar

1 lime wedge

Crush 1 cup ice in a blender.

Add the lime juice, rum, agave nectar and avocado to the blender. Blend until thoroughly mixed and smooth. Pour into a margarita glass and garnish with the lime wedge.

Comments: Avocados are not local here, unfortunately, but as they are for some of you luckier folks, you’ve gotta try this one! If you don’t have agave nectar (found in health stores and some supermarkets) simple syrup is a reasonable substitute. The original recipe didn’t have any sweetener in it – egads it was tart!!!

Tasting Notes: good, smooth mouthfeel; well-rounded/balanced flavour profile; perfect if you are ‘mojito’d’ out!

Farmer’s Market Bloody Mary – adapted from a recipe by Martha Stewart

1 pound yellow tomatoes

6 oz vodka

5 tbsp freshly squeezed lemon juice

1 tsp worcestershire sauce

20 dashes hot pepper sauce (e.g. Tabasco)

1–1 ½ tsp prepared horseradish

3/4 tsp coarse salt

1/4 tsp freshly ground black pepper

pear, grape or cherry tomatoes

Puree the tomatoes in a blender or food processor and press through a fine sieve into a bowl. Discard the solids. Pour the tomato puree into a pitcher and add the vodka, lemon juice, worcestershire, hot sauce, horseradish (to taste) and salt and pepper. Divide mixture among 4 cocktail glasses filled with ice and garnish with small tomatoes skewered on toothpicks or cocktail sticks.

 

Comments: Until you’ve made your own tomato juice, it’s hard to imagine how good a Bloody Mary can truly be. I plan on trying this with different types of tomatoes (hopefully some from my garden) as a sweeter tomato, e.g. a beefsteak, would reign in the spiciness a bit. The biggest issue that I have with this drink is that the vodka/lemon juice tends to separate from the tomato juice etc., so make sure that each of your guests has a swizzle stick or stick of celery to keep the drink mixed.

Tasting Notes: very thick consistency, almost like a very thin gazpacho; definitely has some kick!; not for the ‘pepper’ faint of heart; “darn good way to get in a serving of veggies!”