Recipes

Have you heard of the sweet potato toast? The concept is simple; instead of a slice of bread, you use a thinly sliced sweet potato which is cut lengthwise and then baked. For this recipe, I also swapped out bread for tubers, only I used a Japanese yam. I love the buttery texture and flavor of a Japanese yam, plus it goes so well with sautéed mushrooms, which are the star of the show in this case!

All you need for this super unique hand held treat is the following:

• Any kind of mushroom, I used Cactus Hat Oyster Mushrooms
• Japanese Yams
• Cooking oil of choice
• Garlic Salt
• Garlic Balsamic
• Soy Sauce
• Honey
• Ginger

Instructions:

First, cut the Japanese yams lengthwise into relatively thin slices. I covered them with avocado oil and some garlic salt and put them in the air fryer for about 12 minutes at 390 degrees. You ca also roast them in the oven for about 30 minutes at 400 degrees.

Next, I tore my oyster mushrooms into bite sized pieces and sautéed them in avocado oil for about 3 minutes. I then added some garlic salt and a sauce that I always like to have on hand made of three parts soy sauce, one part honey, and about a teaspoon of grated ginger, sautéing for another minute or so. You can use any sauce or marinade you have in the fridge at this point, or enjoy the mushrooms as they are with a little bit of salt! I love the meaty quality of oyster mushrooms for a dish like this, but you can use any mushroom of your choosing!

Next I plate! I drizzle the yam slices with a little bit of our garlic balsamic vinegar and then pile on the mushrooms, topping it all off with our Micro Spicy mix, which is the perfect tangy compliment to this savory snack filled with lots of umami!

We love a crunchy sandwich topped with heaps of crisp greens. This open faced salmon sandwich is loaded with protein, fiber, and good carbs. The star of the show are our pea tendrils which are wild, wispy, and full of personality. They pair well with seafood and are an easy way to elevate any dish while adding lots of vitamins and nutrients.

For the protein, we used Scott canned salmon. This is such a convenient way to make high quality fish which is loaded with healthy fats and fish oil. The chopped onions and pesto aioli add depth to the salmon mixture when prepped just like your classic tuna salad.

On the side I chose to add some organic honey crisp apples. If you haven’t had one yet, you’re in for a treat! They’re my current favorite after dinner snack, they’re juicy and in my opinion, more enjoyable than most everything you can find in the dessert isle.

I love serving fish with a side of fresh Meyer lemon to spritz over everything for that last bit of tart flavor which really brightens up your dish.

Ingredients:

• Gulf Coast sourdough bread – I used Seed & Nut
• Scott canned salmon
• Terrapin Ridge pesto aioli
• Brick Street Farms Pea Tendrils
• Red Onion
• Meyer Lemon
• Brick Street Farms Meyer lemon olive oil
• Brick Street Farms balsamic vinegar
• Salt & Pepper
• Honeycrisp apple (optional)

Instructions:

First, prep your ingredients by dicing 1/4th of a red onion, slicing a Meyer lemon, and toasting one or 2 slices of sourdough bread. Next, drain your can of salmon and mix with approximately one tablespoon of pesto aioli, your chopped red onion, salt, pepper, the juice of half a lemon, and a teaspoon of olive oil.

Spread your salmon mixture onto your toasted bread, drizzle with balsamic vinegar and top with a handful of pea tendrils. I like to serve a side of fruit with my sandwiches, in this case I chose a sweet and crunchy Honeycrisp apple! Enjoy!

We wanted to share this ridiculously easy deviled egg recipe, just in time for spring. This classic appetizer features local eggs from Lake Meadow Farms, and coconut curry aioli from Terrapin Ridge, another local company. Not to mention Brick Street Farm’s micro radish sprout, a staple in the BSF market.

The curry aioli gives this timeless appetizer a crowd pleasing twist, and the colorful radish sprouts add some color and tang. I guarantee you’ll love both making and tasting this yummy finger food.

In this recipe, we also want to share a technical trick with you. When it comes to cooking hard boiled eggs, steaming is the way to go! Not only will this gentle technique help the shells slide off more easily, but it will prevent that chalky grey ring from forming around the cooked yolk. Give it a try and see for yourself!

CURRIED DEVILED EGGS

AUTHOR: Alicia Geigel

Ingredients: 

– 6 Eggs

– Terrapin Ridge Coconut Curry Aioli 

– BSF Micro Radish Sprouts

Optional:

– Mustard

– Paprika

– Fresh or dried dill or parsley

Instructions: 

1. First, bring about 1 inch of water to a boil. Then, place 6 cold eggs in a steamer basket and place over boiling water. Cover and cook for 13 minutes.

2. Next, gently transfer cooked eggs into an ice bath, and let sit for about 10 minutes. Once cool, peel off the shells from the eggs.

3. Cut the eggs lengthwise and carefully scoop the yolk into a bowl. Add 3-4 tablespoons of the curry aioli. That will taste amazing as is, but feel free to spice it up by adding a teaspoon of mustard, a dash of dill or parsley, and a pinch of paprika. Then, thoroughly mix all the ingredients together until it becomes a paste.

4. Then, scoop the yolk mixture into a bag and cut a small hole in one corner. Pipe the mixture into the center of the hard boiled egg. Finally, top with paprika and your micro green of choice. I chose micro radish for the color and tang. Plate, and enjoy!

A Local Balanced BSF Breakfast

This month’s recipe is less about the recipe itself and more about the ingredients, specifically our local ingredients.

For this balanced Brick Street Farms breakfast, we’ve highlighted Lake Meadow’s farm fresh eggs, their uncured bacon, and their Maldon Sea Salt butter. These are some of our most popular items at the store, and for good reason, they’re just that good!

We also incorporated Gulf Coast Sourdough, a cult favorite in St Pete. We always have a variety of Gulf Coast flavors in our fridge, if you haven’t tried their fresh bread yet, it’s about time you did!

Over easy eggs, loaded toast, bacon, and chopped grape tomatoes, it doesnt get much more classic than that. We like to melt the sea salt butter in the pan before cracking an egg over it. The butter adds the perfect amount of saltiness, and it also makes any pan extra non-stick.

Next, we toasted a piece of Gulf Coast Sourdough’s “Bread for Ukraine” and topped it with Spero’s vegan sunflower cream cheese. We garnished it with a handful of our hydroponic broccoli sprouts which are packed with nutrients, antioxidants, and immune boosting goodness.

Next, fry up the bacon, chop up your tomatoes, and top them with local sea salt and pepper. That’s it! You can enjoy it as is or layer all of the ingredients on the toast for an open faced delight, guaranteed to give you the perfect bite. I also love topping it with Truff hot sauce for an extra kick. YUM.

Ingredients:

• Lake Meadow Naturals Extra Large Eggs
• Lake Meadow Grass Fed Butter with Maldon Sea Salt Flakes
• Grass Fed Bacon
• Gulf Coast Sourdough Bread for Ukraine
• Spero The Herb Sunflower Cream Cheese
• Broccoli Sprouts 1.5oz
• Organic Grape Tomatoes
• Florida Pure Sea Salt
• Truff White Hot Sauce

Don’t forget that you can order online and pick-up at your groceries at our market! If you’re a member, make sure you’re logged in so that you get your 10% off at checkout. Happy shopping, we’re here to help!

Author: Alicia Geigel

This colorful and crisp salad is the perfect way to bring in the New Year. Whether it’s an intimate dinner, or a party with friends, it will add a noteworthy splash of color to the table. We love the simplicity and interest of this dish, we hope you will too! As usual, you can find almost all of the ingredients at our BSF Farm Store.

This dish is the embodiment of “in with the new.” This recipe by Jess Damuck is a fun way to switch things up and get playful with your food.

Ingredients:

• 1-2 oranges
• 1-2 grapefruits
• 1-2 ripe avocados
• Sliced radish
• Lime
• Olive oil
• Flaky salt
• Star fruit, optional
• BSF Micro Sorrel

Instructions:

Supreme the citrus by cutting off all of the fleshy parts with a pairing knife. This makes them easier to chew and break apart while avoiding the pesky fibrous bits. Slice your avocado, radish, and lime. I added a sliced star fruit to the recipe, even though it was not included in the original ingredients, because my star fruit tree is full of ripe fruit. They added a beautiful touch and a pop of sweetness, but they are not necessary for this simple salad.

Next, layer all of your sliced citrus and avocado on a large flat dish, making sure to distribute your fruit evenly. Top with radish slices and a microgreen of your choosing. Drizzle with some extra virgin olive oil, squeeze on some lime, and sprinkle some flaky sea salt. Enjoy!

We wanted to highlight our beautiful hydroponic Swiss Chard with this timeless breakfast recipe, inspired by Jess Damuck's recipe from Salad Freak! The creamy yogurt and runny egg compliment Swiss Chard’s velvety texture, making this simple dish feel decadent and satisfying.

Ingredients:

• Swiss Chard (1 bag)
• 1-2 eggs
• Greek yogurt
• 1 Lemon
• Garlic
• Salt
• Pepper
• Olive oil
• Chili Crisp or hot sauce

Instructions:

In a bowl, mix together about 1/2 a cup of greek yogurt. Use a microplane to zest 1 lemon and 1 garlic clove. Season with salt and pepper, mix.

Next, separate the bottom stem of your Swiss chard (about 1 bag) and chop the stem into smaller pieces. Rip the leaves into bite sized pieces. Cook the stem pieces in some olive oil for about 2 minutes, then add the chard leaves for an additional 2 minutes. Set aside.

Spread your garlicky yogurt onto a plate or spoon into a bowl. Next add your cooked Swiss chard and top with salt and a small drizzle of olive oil (we recommend BSF Meyer Lemon olive oil.)

Finally, top with an over easy egg and drizzle with some chili crisp. We also recommend a slice of toast to scoop it all up. Enjoy!