Market Recipes

Below are the recipes for the 2009 through 2013 food preparation presentations at the Olympia Farmers Market. These presentations are co-sponsored by the Olympia Farmers Market, Friends of Olympia Farmers Market, and Slow Food Greater Olympia.





2013 Recipes



July 28, 2013:  Orzo with Roasted Carrots

3 pounds carrots
4 garlic cloves, unpeeled
1/4 cup extra virgin olive oil
Kosher salt
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, roughly chopped
1/2 cup fresh dill, roughly chopped
Fresh ground pepper

Preheat oven to 400. Cut carrots diagonally into 2 inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 Tablespoons oil, a pinch of sugar and a big pinch of salt. Roast until carrots are tender and slightly browned, about 20 minutes. Toss them and keep checking so they don’t burn. Squeeze garlic from out of skins; mince to form a coarse paste and set aside.

Bring a large saucepan of water to a boil; add salt. Stir in orzo and cook until al dente. Drain. While still hot, transfer orzo to a large bowl and toss with 2 Tablespoons oil. Let cool slightly and add roasted carrots.

In a small bowl, mix together lemon zest, juice, scallions, dill and the roasted garlic. Pour mixture over orzo. Stir and season with kosher salt and pepper. Serve or store, covered, in refrigerator for up to one day, bringing to room temperature before serving.


July 27, 2013:  Moroccan Spiced Carrots

2 Tablespoons pine nuts or walnuts
1 1/2 Tablespoons cumin seeds
1/4 cup olive oil
12 medium carrots, trimmed, peeled, and cut on the diagonal into 1/8-inch-thick slices
1/2 teaspoon kosher salt
1 Tablespoon honey
4 teaspoons fresh lemon juice
1 Tablespoon chopped cilantro
2 teaspoons chopped fresh mint
Optional: 1 teaspoon red wine vinegar, to taste

Preheat the oven to 350 degrees. Put the pine nuts or walnuts on a small sheet pan or pie plate and toast for 9 to 10 minutes, or until golden brown. Set aside. Meanwhile, put the cumin seeds in a heavy skillet over medium heat and toast for 4 minutes, stirring a few times. Grind in a mortar and pestle or spice grinder. Set aside.
Put the olive oil in a skillet large enough to hold the carrots in 1 layer. Cook the carrots over high heat for about 3 minutes. Lower the heat to medium and cook for 2 minutes more, or until the carrots are tender and golden brown. Gently shake the pan to cook evenly. Add the salt. Put the carrots in a colander to drain. Transfer the carrots to a mixing bowl. Add the honey, lemon juice, red wine vinegar (optional), and cumin and mix together. Cool to room temperature and mix in the cilantro, mint, and nuts.




July 26, 2013:  Beet, Pear, and Spinach Salad

Cook 6 medium size beets in a pressure cooker:

Wash beets thoroughly with a vegetable brush. Remove all but 2 inches of the top.
Leave the root on. Add 1 112 cups of water to the pressure cooker. Place whole
beets on the rack. Heat the cooker until the pressure regulator attains a gentle
rocking motion. Then start the timer for 15 minutes.

Remove cooker from the heat and let the pressure drop until the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Remove the pressure regulator, then remove the lid. In the meantime make the vinaigrette.

Citrus Vinaigrette

To a jar with a lid, add:

1 1/4 cup citrus (blood orange, lemon etc) flavored olive oil
2 Tablespoons orange juice
1 Tablespoon lemon juice
1 1/2 teaspoon lemon zest
1 1/2 teaspoon salt
1 Tablespoon honey
1 teaspoon citrus flavored white balsamic vinegar or white wine vinegar

Seal the jar and shake well. Chill in the refrigerator.

After cooking the beets, slip the skins off by rubbing with a paper towel. Cut into bite size chunks and immediately pour about half of the citrus vinaigrette on the hot beets (when the beets are still hot, they will soak up the flavors of the dressing).

Toss together in a bowl the remaining dressing and:

1-2 pears sliced or grapefruit supremes
1-2 avocados, cut in slices

 

Assembly: Divide the beets onto 4 salad plates. On top of the beets, lay slices of avocados like the spokes on a wheel. Put the grapefruit in the center. Garnish with: dollops of crema (Mexican style sour cream) or crumbled goat cheese and chopped pistachio nuts. Serve with micro greens on the side or on a bed of baby spinach leaves.





July 25, 2013:  Lemony Kale and Peach Salad

Whisk together in a large bowl:
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon Kosher salt

Add:

1 bunch kale, ribs removed, leaves very thinly sliced
Toss to coat and let stand 10 minutes.

While the kale stands, prepare the following ingredients:

 

1/4 cup dates, cut into thin slivers
1 peach, nectarine or apple
1/4 cup slivered almonds, toasted
1 ounce pecorino cheese, finely grated (1/4 cup) or nuts
Toss with the kale and season with salt and pepper.

 

 

July 24, 2013:  Zucchini and Almond Sauce

Using a food processor, finely grind together:

1/2 cup slivered almonds, well-toasted
1/4 cup grated parmesan cheese
1 very small clove garlic, smashed
pinch of crushed red pepper flakes

Add:

2 Tablespoons lemon juice
1/3 cup olive oil
1/4 teaspoon salt

Pulse food processor off and on until almond mixture is a grainy, but moist sauce consistency.

Using a Y-vegetable peeler or mandoline, slice the zucchini into long, lengthwise ribbons:

2 pounds medium (4) zucchini ends cut off
Toss zucchini and almond sauce together (clean hands work best for this so they won’t break up zucchini). Serve immediately at room temperature. The longer the zucchini sits, the more relaxed the slices will be.




July 7, 2013:  Creamed Braising Greens

Serves 8

6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

In a saucepan, heat 2 tablespoons of butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes or so. Add the cream, bring to a simmer, and cook until slightly thickened, 10 minutes or so. Add the nutmeg and salt to taste.

In a large pot, heat the remaining 4 tablespoons of butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste, and serve hot.




June 9, 2013:  Too Good to Waste – Using Chard, Beet, Kale, Collard and Mustard Stems

Many a greens recipe instructs you to discard all or most of the stem, using only the greens. But the taste of stems is too good to discarded. Instead think of the stem as another vegetable to be stored for preparation a few days later. Most greens should be cooked within a few days of purchase, but the stems from greens purchased at the market will be good for a week if stored in a plastic bag in the vegetable bin of fridge.

Side dish: Create a side dish with a slightly sweet taste and just a little crunch: slice in 1/4 inch pieces and microwaved or steamed until tender (3-5 minutes). Drain, then add a teaspoon or two of vinaigrette.

Add to many other dishes: Prepare the same as the side dish, but without the dressing, add the crunch to scrambled eggs, stews, soup, casseroles. These are great in lettuce salads during the time for an of year when tomatoes are not local or tasty. Check out the chicken casserole at http://slowfoodolympia.org/recipes2011.html

Juice the stems: If you juice kale greens, also include the stems.

Make pickles: Fridge pickles are easy. See the recipe below or pour OlyKraut brine over the blanched stems then leave in the fridge for several to 10 days. Add to sandwiches or on a salad plate.

Pickled Rainbow Chard or Kale Stems (recipe from the Chubby Vegetarian)

Stems from 2 bunches rainbow chard or kale
1 clove garlic (sliced)
5-10 peppercorns
5-10 whole coriander
1/4 teaspoon dried dill

Trim stems to fit in a 1/2 pint jar. Pack stems into the jar. Bring the vinegar, water, sugar, salt, garlic, peppercorns, coriander, and dill up to a boil. Pour hot pickling liquid over stems and screw the cap on. Let stems rest in the fridge for at least 3 days before serving. Pickled stems will last 2 weeks in the fridge.



2012 Recipes



Garlic Lemon Thyme Dressing

Ingredients:

  • 1/2 Cup Roasted Garlic*

  • 1 Cup Grape Seed Oil

  • 1/4 Cup OLYKRAUT Brine

  • 1/4 Lemon Juice

  • 6 Sprigs Fresh Lemon Thyme

  • 1/2 Bunch Fresh Parsley

  • Fresh Pepper to taste

Puree ingredients in a blender till smooth. This recipe can also be made with fresh garlic. If using fresh garlic, reduce to 1/4 Cup and add 1 Tablespoon Dijon Mustard.

*To roast garlic, place fresh in small roasting Pan cover with oil and bake until soft drain and save oil and garlic



Cucumber Yogurt Mint Dressing

Ingredients:

  • 1 Cucumber

  • 2 Cups Yogurt

  • 1/2 Cup Mint chiffonade

  • 1/4 Cup Parsley, chopped

  • 1/4 Cup Tahini

  • 1/4 Cup Fresh Lemon Juice

  • 1/4 Cup OLYKRAUT Brine

  • 3 Cloves Fresh Garlic

  • Fresh Pepper to taste

Peel, de seed, and finely chop cucumber. Blend all other ingredients in a blender till smooth. Mix in cucumber.




Pan "Roasted" Cauliflower

To make this recipe vegan, just omit the Parmesan cheese finish - still delicious.

Ingredients:
2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt

Directions:
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to Sauté until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

Serves 2-3 as a side.



Strawberry Yogurt Honey Dressing

Ingredients:

  • 2 Cups Fresh, Local Strawberries

  • 2 Tbsp Honey

  • 2 Tbsp OLYKRAUT Brine

  • 1/4 Cup Mint Chiffonade

  • Fresh Pepper to taste

Place all in a blender and blend until smooth.




Tangy Cauliflower Salad

The salty, lemony and spicy flavors make each cauliflower floret "pop" in your mouth. This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast.

4 servings, 1 1/2 cups each | Active Time: 25 minutes (including cauliflower-cooking time) | Total Time: 1 hour

Ingredients:
1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar or vinegar of your choice
1/4 teaspoon crushed red pepper
1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)

Directions:
Whisk garlic, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.

Tips & Notes

Make Ahead Tip: Refrigerate for up to 2 days.

Cooking Tip: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.



Eat Your Colors Salads for Summer

Green: lettuce greens, spinach, young kale and chard, cabbage, kohlrabi slices, zucchini, broccoli bits, pea pods, green onions, steamed whole beans, garlic scapes White and brown: sliced onions, cubed pears or apples, sliced mushrooms, grated turnips or white radishes, cauliflower bits.

Red: radish slices, tomato slices, sprinkles of raspberries or strawberries, red lettuce.

Orange: grated or sliced carrots, apricot, cantaloupe or peach slices.

Yellow: grated yellow squash , fresh corn off the cob, yellow raspberries.

Purple: cherry halves, sliced purple carrots, purple cabbage, purple tinged lettuce and kale, blueberries and blackberries, sliced or grated beets, kohlrabi

On a large plate or platter, put a layer of lettuce leaves topped with shredded greens. Prepare at least one vegetable or fruit of each color. Make piles or designs of the different vegetables and fruits on the greens. Drizzle dressing over the top.

For a meal salad, top with cooked beans of different colors, lean slices of meat or fish, and/or crumbled cheeses. Serve with a loaf of whole grain bread.

Make Your Own Salad Dressing:

In a jar or cruet:

  • 1/3 cup extra virgin olive oil

  • 1/2 cup lemon juice or flavored vinegar

  • 1/2 t. salt

  • 1-2 garlic cloves, crushed

  • finely minced fresh herbs such as parsley, basil, chives, thyme, oregano

To serve, be sure to shake vigorously and pour quickly before it separates! Add other ingredients to make an Asian, Mexican, French or other themed dressing.



Peach and Habanero Salsa

  • 1 lb peaches or nectarines – finely diced

  • 1 Habanero Pepper – roasted and very finely minced

  • One-half bunch cilantro – rinsed & coarsely chopped

  • Juice of one lime (3-4 Tbsp)

Wear gloves when handling Habanero pepper (duh!)

Halve the habanero and remove stems and seeds. Roast in a cast iron skillet over medium heat – use exhaust fan or do this outside! Do not burn the pepper, it will soften and become a bit “toasty”. Cut lengthwise into toothpick size and then mince crosswise and as fine as possible. Dice the peaches or nectarines. Add to bowl with habanero, cilantro and lime juice and mix well.

We have used this salsa for fish tacos. It would probably be nice with grilled salmon or halibut.



Preserving the Summer's Bounty of Peppers

Late August through early September is the time to purchase peppers – the variety and quality is simply amazing! They can be easily preserved via freezing and can be used throughout the year. Purchase your peppers as fresh as possible, either in your farmers’ market or directly from the farmer. Freezing: When freezing halved peppers, put a layer of peppers a pan and then put into zip-lock bags after frozen – this will prevent the peppers sticking together. I also double-bag my peppers – half-fill several zip-lock sandwich bag and then place these into a quart-sized freezer bag. Label with type of pepper and date. Wear gloves when handling peppers and avoid touching your face and eyes!

Thai Chili Peppers: These tiny fiery peppers are a staple of Thai and Indian cooking. Most economically, these are purchased “by the plant” directly from the farmer. Simply pick the peppers, place into a zip-lock bag and freeze – and they are usually fine for at least two years! The small peppers are very easy to dice and mince and add to recipes. Some recipes call for whole peppers and they work fine.

Serrano Peppers: These can be frozen whole or as halves and I usually put up some of each since most recipes call for the seeds to be removed.

Floral Gem, Jalapenos, Bell etc.: Halve the peppers, remove the stem and seeds.

Fire-Roasting Peppers – Jalapeno, Anaheim or Bell Peppers: Of course, freshly roasted peppers are delicious, but they can also be frozen. If you have a gas burner on your patio, you can easily roast peppers. Put peppers on a long carving fork. The fork will get discolored from the heat and the peppers so keep that in mind. You can roast two Jalapenos by inserting one tine into each pepper. The pepper’s skin will crackle and blacken. Turn the pepper until it is evenly blackened (you will miss areas but that’s OK). Put the peppers into a metal bowl and cover with plastic wrap until cool enough to handle. Alternatively, cool a bit and place into a plastic bag so the peppers stay moist. After your batch of peppers are cooled enough to handle, cut in half and remove stems and freeze as above. Anaheim and Bell peppers are a bit messier and after seeding, I simply bag and freeze directly.

Fire-roasted Jalapeno “Ice-cubes”: Last year, I minced the roasted Jalapenos in a food processor, put into an ice-cube tray and froze. I double-bagged the “ice-cubes” and used them in recipes that called for minced Jalapenos.

Hint: You can also fire-roast Roma or other small to medium size tomatoes. This is an easy way to remove the skins of tomatoes when making salsa.



Fresh Salsa - Pico de Gallo

  • Sweet onion (~1.5 cups) - finely diced

  • Roma tomatoes (1.5 pound or 7 medium) - finely diced)

  • 3 Floral Gem peppers – finely minced (or 2 Jalapenos)

  • 2 cloves minced garlic (optional)

  • 1 bunch cilantro - coarsely chopped (use less if you prefer)

  • Juice of one lime (3-4 Tbsp)

  • Salt to taste

The most important “ingredients” are a sharp knife and the patience to finely mince the ingredients. The sharp knife will allow the tomatoes to be diced without “smashing” them. Wear gloves if using Floral Gem peppers. They are smaller than Jalapenos but much spicier.

Dice the onion and tomatoes and place into mixing bowl. Halve the peppers and remove stems and seeds. Cut lengthwise into toothpick size and then mince crosswise. Add to bowl with cilantro, lime juice, minced garlic and salt to taste.

Hints: If using other types of tomatoes, place the diced tomatoes in a sieve to drain. Size and hotness of peppers will vary. If this is a bit too spicy, add a few extra tomatoes to moderate the heat.



Roasted Habanero Salsa

This is intensely hot but not unbearable. My brother-in-law loved it! Wear gloves when handling habaneros and caution when mincing roasted habaneros in food processor – avoid inhaling the “aroma”!. Depending upon size of tomatoes and/or chilies, you may need to add more tomatoes. If concerned about the heat, you could remove/reserve half of the minced habaneros and add after sampling.

  • 2 Habanero – sliced in half and seeds removed. Wear gloves!

  • 1 yellow onion – peeled and sliced crosswise into 3 slices

  • 6-8 cloves garlic

  • Juice of ~1 lime

  • 8-10 roma tomatoes

  • Salt to taste

Put a cast-iron skillet or heavy pan over gas flame -- OUTSIDE! Roast the thick onion slices – after cooling, coarsely dice Roast the habanero halves and garlic – “toast” but do not burn. Put roma tomatoes on fork and hold over flame until skins burst/blacken and can be easily removed. Remove skins, halve and coarsely dice the tomatoes.

Mince habaneros in food processor Add garlic cloves and mince Add diced tomatoes Add onions Add lime juice and salt

Good Stuff!




Gazpacho (Easy)

2 large, ripe tomatoes, cut into pieces
1 cup spicy V-8 juice
1/2 medium Walla Walla onion, rough chopped
1/2 green pepper, seeded and cut into chunks1 medium cucumber, peeled, seeded, and cut into chunks
Juice of one lime
A few dashes of Tabasco or other hot sauce, to taste
2TBS balsamic vinegar or red wine vinegar
1 tsp salt

Whirl tomatoes in food processor until it is finely chopped.  Put into large bowl.  Put Spicy V-8 juice in processor along with onion, green pepper, and cucumber.  Whirl until it is finely chopped.  Do not over process.  Little pieces give the soup texture.  Pour into big bowl and add the lime juice., Tabasco, vinegar, and salt.  Stir and chill until cold.  Serve garnished with finely chopped green onion, chives, or parsley.

Recipe from Karyn Lindberg




Cucumber Relish (Quick)

Half of one English cucumber, thinly sliced
Put into glass bowl and add enough lemon or lime juice to just barely cover. Add about a 1/4 cup soy sauce and a few shakes of toasted sesame oil.  Stir together and allow to marinate while preparing other dishes.  

Serve with any Asian dish or other meal that needs something with a little zip on the side.    

Recipe from Karyn Lindberg



Food Day 2012 Recipes

Garlic Dips:

Roasted Whole Garlic
4 heads garlic
1/3 cup olive oil

Preheat the oven to 375 degrees F.  Toss the garlic heads with the olive oil, coating them well, and arrange in a small roasting pan.  Roast garlic until very tender, 50 to 60 minutes. Remove from the oven and cool. When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp. This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.

Raw Garlic Dip

3-4 garlic cloves
¼ cup olive oil
1-2 T balsamic vinegar (the thick, sweet kind)

Mash or grate the garlic into a plate or shallow bowl.  Add the oil and mix well.  Pour in the vinegar in a thin stream, distributing it throughout the mixture.  Serve with a rustic artisanal bread sliced in small pieces for dipping.

(If you have a 6 or 8 inch flat ceramic garlic plate, you can grate the garlic in the plate and use it to serve the dip)


Hardy Greens - Never Fail: (Based on recipe from Deborah Madison's The Savory Way)

Wash 2 large bunches of kale, mustard or collards.  Separate leaves from the ribs.  Either steam the greens, with the ribs at the bottom until tender, 8-10 minutes or using a large pot of boiling water with salt added, cook the greens in batches for 3-5 minutes for the stem, 6 minutes for the stems.  Remove greens to a colander, drain, squeeze out the excess liquid, then chop roughly.

Pound or chop 4 garlic cloves, salt, 2 hands full of parsley leaves & 1 to 2 hands full of cilantro.  Make a rough paste.

In a large skillet, gradually warm 2 to 3 tablespoons olive oil with 2 teaspoons each of paprika & cumin. When it begins to smell good, add the paste and mix it in with the oil. Turn heat up to add prepared greens & cook about 1 minute. Garnish with wedges of a lemon.

Raw Kale Salad with Lemon Tahini Dressing

1 bunch kale, any variety 
½ medium red onion 
½ cup lemon tahini dressing (recipe below) 
½ cup sliced hazelnuts 

Cut the midrib from the kale and discard in the compost. Roll the leaves lengthwise and slice thinly, about 1/8 inch. Slice the red onion as thin as possible. Combine with the lemon tahini dressing in a serving bowl. Roast the hazelnuts in a dry skillet for a few minutes, until they begin to brown in spots, then fold into the salad. Toss well. Refrigerate for 1-2 hours before serving, to allow the flavors to soak in and the kale to soften.

You can add other vegetables, sliced thin, such as fennel, celeriac, or apple.

Lemon Tahini Salad Dressing

½ c olive oil 
juice of 2 lemons 
¼ c tahini 
¼ c tamari or soy sauce 
¼ sweet onion 
¼ green bell or other sweet pepper 
2-4 garlic cloves 

Put the onion, pepper, garlic and lemon juice in the blender and chop fine. Then add the rest of the ingredients and puree until smooth.


Roasted Squash Crescents

1 medium sized squash
4 tablespoons olive oil
1 garlic clove peeled and sliced
2 teaspoons chopped fresh thyme, rosemary or sage (or combination) or 1 tsp of dried herbs
salt and pepper to taste

Preheat the oven to 400ºF (200ºC).

Use squash with a tender skin such as Delicata or Kuri squash.    Wash the outside well as you will be eating the tender squash skin, dry it, then cut it in half with a large knife. Once halved, use a large spoon to scoop out the seeds.   Then slice the half into crescents about the width of your thumb and toss them in a few tablespoons of olive oil in a large bowl.   Add a the savory herbs and salt and pepper into the bowl and mix with the squash crescents.

Drizzle a few tablespoons of olive oil or melted butter one or more rimmed baking sheets.  Use a non-stick sheet or line the sheet with parchment paper for easier clean up.  Place the crescents on the baking sheets in a in a single layer. Roast the slices on the lower rack of the oven for 12 minutes, then using a fork flip each crescent and return to the oven for another 12 to 18 minutes.   Cook until the skin and flesh are tender but still holding their crescent shape.   The squash can be served hot from the oven, at room temperature or stored and reheated in the microwave or warm oven.

Ozette Potato and Chanterelle Mushroom Gratin adapted from Deborah Madison, Vegetarian Cooking for Everyone

1 garlic clove and butter for the dish
2 tablespoons butter, plus extra for the top
1 garlic clove, finely chopped
salt and freshly milled pepper
1.5 lbs  Ozette potatoes
3/4 lb chanterelle mushrooms, cleaned and thinly diced
1 1/2 cup mushroom stock (or vegetable stock)
1 cup half-and-half or Bechamel Sauce

Preheat the oven to 350F.  Rub a 2 quart gratin dish with garlic and then with butter.

Heat the butter in a medium skillet and sauté the garlic and season with salt and pepper.

Layer half the potatoes in the dish, add the raw mushrooms, and cover with the sautéed garlic.  Cover with the remaining potatoes and season again.  Heat the stock and half-and-half, then pour over the top.  Back uncovered, until the liquid is absorbed and the potatoes are tender and golden, about 1 1/2 hours.

Braised Rabbit with Prunes based on the French "lapin aux pruneaux."

One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
Salt
Olive oil
1 Tbsp butter
3-4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine
Freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver (optional)
1 Tbsp vinegar (optional)

You can also add olives. Some recipes call for soaking the olives in cognac and adding them in at the very end.

Heat 3 Tbsp olive oil in a large (4-6 quart) thick-bottomed Dutch oven on medium-high heat. Add a tablespoon of butter. Pat dry the rabbit pieces, sprinkle all over with salt, and working in batches, brown on all sides in the pan.

Remove the rabbit pieces from the pan. Add the sliced shallots, reduce the heat to medium, and cook for 2 minutes. Add the minced garlic clove and cook for 30 seconds more. Add the white wine and increase the heat to high. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine boil, until reduced by at least a half.

Lower the heat to low. Arrange the rabbit pieces, prunes, thyme, and bay leaf in the pan. Sprinkle with black pepper to taste. Cover tightly and let cook for at least 45 minutes.

After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver acts as a "liaison", thickening the sauce and making it richer. Purée the rabbit liver with 1 Tbsp of wine vinegar. Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes.

Huckleberry Salmon, For Salmon: From the Native American Trails, Fire and Seasonal Round Exhibit: North Clark Historical Museum, Amboy WA

Whole Salmon, cleaned or center cut salmon roast
11/2 c fresh mountain-picked huckleberries and/or blueberries
1/2 onion chopped
1 lemon sliced
2T butter

To grill:  Spread 1 T butter around center of tin foil, arrange half of the lemon slices over butter and place salmon on top.  Mix together berries and onion and stuff fish. Spread butter on top of salmon, arrange remaining lemon slices, fold and seal foil packet.  Grill 10 minutes per inch of salmon at thickest point, turning once.  Unwrap foil, peel off skin and remove bones.  Place fillets on plate, spoon stuffing and lemon slices on top.

To bake:  Heat oven to 350.  Place fish in a covered dish and bake for 10 min per inch. 

 

Ground Cherry Pear Rustic Tart

Below are 2 options for the pastry.  One is a yeasted dough which contains a lot less butter than more traditional galette dough.  Galette dough is and needs to be more pliable than pie crust dough.  The original version of the recipes included whole wheat flour to provide a nutty flavor.  

Option One Pastry:
Yeasted Galette Pastry (enough for 3 tarts each serving 6 people - so save one tart in the freezer for yourself) based on recipe by Martha Rose Shulman, New York Times, summer 2012

The easiest way to work with this pastry dough is to freeze the thin disks right after rolling out. They’ll thaw in no time.  

5 grams (1 1/2 teaspoons) active dry yeast
115 grams (1/2 cup) lukewarm water
2 tablespoons plus 1/4 teaspoon sugar
1 large egg, at room temperature, beaten
135 grams (1 cup) whole-wheat flour or emmer flour
155 grams (1 1/4 cups) unbleached white flour
25 grams (1/4 cup) very finely ground hazelnuts (first roasted, then outer paper removed) (optional)
1/2 teaspoon salt
60 grams (4 tablespoons) unsalted butter at room temperature

1. Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.

2. Combine the flours including ground hazelnuts, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.

3. Turn the dough out onto a lightly floured surface and divide into3 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.

4. Roll out into very thin rounds, about 10 to 12 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.

5. Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.

Advance preparation: The dough will keep for a month in the freezer, well wrapped.

Option 2 Pastry:
Buttery Gallette or Crostata Pastry  (makes 2 tarts to serve 6 people each) based on a combination of a recipe featured in November 2011 issue of Sunset Magazine, Page 72 and a summer 2012 Los Angeles Times recipe.

The dough is worked a bit more than pie crust to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette.

3/4 cup each emmer (farro) flour or fine whole wheat flour
3/4 cup all-purpose white flour
2 teaspoons granulated sugar
1/2 tsp. kosher salt
1/2 cup plus 2 T. cold unsalted butter, cut into cubes
1 1/2 teaspoons cider vinegar
4 tablespoons ice water, more if needed
1/3 cup ice water

Make dough: In a food processor, pulse flours and salt to mix.  Add butter and whirl 3 seconds.  Drizzle in vinegar and ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing.  Form into 2 disk, wrap airtight, and chill at least 2 hours.

To form tart:  Roll pastry on a floured work surface into a 10 in. circle, turning pastry over and dusting with flour to prevent sticking.  Transfer to a piece of parchment paper to be filled then frozen for 30 minutes (or several days) before baking. 

Ground Cherry & Pear Filling for 2 small tarts
1/4 cup jam to spread on pastry bottom (blackberry is ideal, raspberry and cherry work well also)
2 cups husked and washed ground cherries - some cut in half, some whole
2 cups peeled and sliced firm pears (slightly under-ripe is best)
2 tablespoons mild honey, like clover, or 2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
milk for brushing on the tarts
2 tablespoons of turbinado sugar

1. Remove 2 pastry pieces from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
2. Combine the ground cherries, pear slices,  honey, cinnamon and the vanilla in a large bowl and gently toss together.
3. Spread the jam on each pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 8 inches in diameter. Place in the freezer on the baking sheet for at least 30 minutes. This helps the galette maintain its shape.

Preheat oven to 350 degrees.  Brush exposed edge of the crust with milk.    Sprinkle a tablespoon of turbinado sugar over the fruit and the crust of each tart.  Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.

Food Day 2012 Wine Pairing

Thanks to Stephen Pavletich, wine steward at Swing Wine Bar Café, for pairing recommendations.

Olympia Oysters on the half-shell:  Sauvignon Blanc or a Dry Riesling.  For example, Arbor Crest Sauvignon Blanc (available for under $10 a bottle)

Garlic Dips:  A hint of sweetness is needed for the garlic like a semi-sweet Riesling. Charles Smith's "Kung Fu Girl" Riesling fits this bill well at around $10 a bottle.

Hardy Greens, Winter Squash, Ozette Potatoes: Fall veggies go well with a hearty, oaked white such as a Chardonnay.  A nicely priced option (about $25) is Chateau Ste. Michelle's Cold Creek Chardonnay. 

Rabbit or Duck:  A local Syrah fits the bill such as very local Walter Dacon's C'est Syrah Belle ($25-$30) or Barnard Griffin Syrah ($15 per bottle.)

Marbled Chinook Salmon:  Pinot Noir is the match and worth the expense.   For example Estate Select Erath Pinot Noir at $34.

Ground Cherry Pear Rustic Tart:  A late harvest dessert wine such as a late harvest Riesling or a late harvest viognier.

2011 Recipes



Beets

Preparation for serving: Scrub the beets and remove the greens (save for later use) and trim both ends. Beets can be cooked liked potatoes, grilled or roasted. A method that results in intense flavor is in the oven. Either wrap in heavy-duty foil or place in a baking pan with a lid. You can add a splash of water. Bake at 375° F for 45 to 60 minutes. Refrigerate until cool enough to handled. If needed, peel the skin off the beets. Slice or julienne or cube the beets. Squeeze one-third to one-half of a fresh orange over the beets and allow the juice to be absorbed, at least 15 to 20 minutes. Pour off the juice or leave the beets in the juice.

Storage/Preservation: Cut of the leafy beet greens, leaving an inch of the beet green stem and the root, then store unwashed in a plastic bag in the refrigerator for up to a week.

Favorite Beet Recipes

Grilled Beets: Scrub 2 to 4 beets, remove the tops and reserve for later. No need to peel the beets. Trim both ends of the beet. Slice the beet into fairly thick slices, about 3/8 inch thick. Lay on a baking sheet. Spray each beet with extra virgin olive oil, or drizzle and spread with a basting brush. Sprinkle salt and fresh ground pepper. Dust with a little garlic powder. On a hot grill pan or on an outdoor grill, place the beets and allow to cook for five to seven minutes on each side, until brown. Watch carefully to avoid charring the beets.

Sautéed Beets and Greens:

  • 2 to 4 beets with greens

  • 2 or 3 garlic cloves

  • 1 to 2 teaspoons of oil

  • 2 tablespoons of unsalted butter

  • juice of half a lemon.

Scrub 2 to 4 beets and trim the greens. Remove the stems from the greens and wash the greens thoroughly. Trim the ends of the beets. Using a vegetable peeler, remove the skin from the beets. Slice the beets and cut into small chunks. Roll the greens together and slice the roll and cut down the middle, into small pieces. Mince 2 or 3 garlic cloves.

Add 1 to 2 teaspoons of canola oil to a hot sauté pan. Add up to 2 tablespoons of unsalted butter. Add the chopped up beets and greens to the pan. Lightly salt and pepper to taste. Add the minced garlic. Sauté for about 10 minutes. Squeeze the juice of half a lemon over the beets and greens, cook for a minute or two longer and serve hot.



Roasted Beet, Shallot and Toasted Walnut Salad

$5 Challenge Recipe
Serves 8 side salads, estimated cost of $5.40

Most of this can be made ahead of time. If making on September 17, be sure to start 2 1/2 hours before you need to head to the $5 challenge event to allow time for roasting and to allow time for the flavors to combine.

  • 1/4 cup walnuts

  • 1 lb medium sized Chioggia and/or golden beets, tops removed (save beet tops for other recipes), leaving about 1/2 inch of stem

  • 1 shallot, peeled and finely chopped (can substitute garlic)

  • 1 tablespoons balsamic vinegar

  • 1 tablespoon either white wine or apple vinegar

  • Salt and pepper to taste

  • 3 tablespoons olive oil

  • 1 head of lettuce or bunch of lose leaf lettuce with large enough leaves to create a lettuce cup for the beet salad

Toast the walnuts in a small pan over medium heat for 3 to 4 minutes, and then let them cool. Break or chop so that each walnut half is in 3 pieces.

Add the shallots to the two vinegars. Let them set together for at least 30 minutes. This can be made a day in advance and stored in a jar at room temperature.

Rinse any dirt or debris from the beets – some beets may need to be scrubbed clean. Either boil or “roast” the beets. To boil cook them covered in boiling water for 35 to 55 minutes. To “roast,” prereheat the oven to 400˚F. Put beets in a baking pan. Add just a splash of water, and then cover the pan with a tight lid or foil. Bake for 45 minutes to an hour until easily pierced through with a knife.

Regardless of the method used, it is important that beets be cooked until tender, though not mushy, as undercooked beets can retain a bitter flavor. When done, uncover and let the beets cool for about 10 minutes.

When the beets are cool enough to handle, cut them in quarters. If the skins are ragged or tough, use your fingers to peel them away. For young beets there is no need to remove the skins. Add the shallot and vinegar mix, and salt and pepper to taste. Let this sit for at least 30 minutes before adding the oil so the beets can absorb the vinegar which accentuates their flavor. This can be prepared a day ahead and stored in the refrigerator.

Just before bringing to the $5 Challenge meal add the oil and walnuts and mix together. Use 4-5 lettuce leaves to form one of 8 cups to hold the beet mixture. Add 1/8 of the beets to each lettuce cup. Wrap carefully and bring to the $5 Challenge meal in a cooler.



Bok Choy or Pak Choi

Eat Your Colors: White and Dark Green

Rich in vitamins A, C, folic acid, and minerals potassium and iron.

This member of the cabbage family is popular in Asian dishes and gives a light flavorful touch to stirfrys and soups. Good cooked with meats or with other vegetables. Add to a brothy chicken soup with some ginger, lime juice, garlic and cilantro and you have a great Asian soup. There are over 20 different varieties in Hong Kong markets! Baby ones can be cooked whole and are especially tender and mild. With big plants, separate the stems and the greens and cook the stems longer.

Preparation: Easy! Cut off the bottom 1” and wash each stem well, picking out any damaged stem or leaf. Not usually eaten raw, but try it sliced into a salad with milder greens. Cooks quickly in soups, sautés, and stir-frys.

Preservation: As with all greens, they can be blanched (boiled briefly), drained and frozen.

Bok Choy Stir-Fry

  • 2 large heads bok choy

  • 1/2 large onion or one young Walla Walla onion with it’s greens

  • 2 cups of other veggies such as pea pods, broccoli rabe, celery

  • 2 large chicken breasts, 12-16 oz. lean round steak, pork loin, or white fish

  • 1 T. sesame oil with chile

  • 1 large fresh garlic clove crushed

  • 2 T. rice wine vinegar or other vinegar with 1/2 t. sugar

  • 3 T. light soy sauce

  • 1T. cornstarch mixed into 1/2 cup chicken/beef broth, or bouillon and water.

Slice meat into thin slivers and marinate in 1/2 the oil, soy sauce and garlic. Wash veggies. Slice bok choy stems & leaves into 1” pieces, keeping separate. Cut other vegetables into similar sized pieces. In a hot pan or wok, stir the meat until cooked & remove it. Add the remaining oil, onion & other firm veggies & stir for 1 minute. Add the bok choy stems, remaining soy sauce, vinegar & stir for 1 minute. Add the leaves & stir fry until wilted, about 3 minutes. Add meat and cornstarch mixture & stir until liquid is thickened & food is glazed. Serve with brown rice or red Thai rice.



Broccoli

Broccoli is a great way to add vitamin C, vitamin A, riboflavin, calcium and iron to your diet. A cup of broccoli has as much vitamin C as an orange. Italians have been eating broccoli for more than 2,000 years and are credited with bringing this veggie to America.

Preparation for serving: Trim the ends. Pick off any leaves around the stalk. Separate the florets including the peeled stalk into even sized pieces. Or separate the peeled stalk from the florets, slicing into large match stick pieces. Before cooking rinse the broccoli pieces in cold water. To steam broccoli, place peeled and sliced stalks on the bottom of a steam rack. Put the florets on top. Lower the rack into a pot with 1 inch of boiling water. Cover the pot and continue to boil for 5-7 minutes, until the broccoli is still crisp but tender. To retain the dark color of broccoli, plunge it into a pan of ice water. Pull it from the water immediately and let it continue to cool at room temperature.

Storage/Preservation: Store unwashed broccoli in the refrigerator in a plastic bag for up to 5 days.

Sautéed Broccoli with Garlic, Pine Nuts, and Parmesan

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 1/4 cup of pine nuts and cook until golden, stirring often. Add 1 1/2 pounds (about one head) of prepared broccoli (washed, broken into florets after peeling the stalk) and cook, stirring 2 to 3 minutes until bright green.

Clear a space in the center of the pan and add 4 cloves of thinly sliced garlic and about 1½ teaspoons of additional oil. Cook for about another minute, until the garlic is fragrant.

Increase the heat to high and add 1/4 cup each of white wine and chicken or vegetable broth (or use 1/2 cup broth and no wine). Stir, then cover and cook about 2 minutes, until the broccoli just starts to get tender. Uncover and cook another 3 to 4 minutes, stirring frequently, until the liquids evaporate and the broccoli is tender.

Sprinkle with 1/4 cup grated Parmesan cheese and 2 tablespoons of thinly sliced basil. Add salt and pepper to taste.



Celeriac or Celery Root

Celeriac is a relative of celery grown for its partially underground round, gnarled root rather than for its green stems. Its flavor is a cross between mild celery and parsley. Celeriac keeps well in the ground as long as temperatures are not too far below freezing and thus are fresh throughout the early winter. Celeriac is a good source of phosphorus and fiber.

Preparation for serving: Celeriac must be peeled. Given the tough and gnarled surface it is best to peel it with a knife after cutting off the top and bottom. Once peeled it can discolor on contact with water or air, so submerge it in water with a tablespoon of lemon juice until you are ready to slice or chop for cooking. Celeriac is often served raw, cut into julienne and dressed with a mustard -flavored mayonnaise (in France this salad is called celerie remoulade). Celeriac is a perfect non-starch substitute for potatoes in a fall or winter meal, and can be prepared just like a potato. It is great in soup pureed with fennel or other winter vegetables. It is great in a gratin alone or with other vegetable. It is often mashed and blended into mashed potatoes to add a distinctive flavor.

Storage/Preservation: Cut off the stems and put the root in the coldest part of the refrigerator in a loosely tied plastic bag. The root will stay in good condition for a week or two.

Boiled Celeriac with Butter and Herbs

Fill a large bowl with water and a tablespoon of lemon juice. Peel 3 large celeriacs and add them to the water. Bring a large pot of salted water to a boil. Cut peeled celeriacs into three or four thick slices, then cut each slice into three or four fat sticks, returning them to their bowl of lemon juice and water after each step. Place the sticks in the boiling water. Add the juice of half a lemon to the boiling water. Bring water back to a boil, then reduce heat and cook until sticks are soft but not mushy, about 30 minutes.

Drain thoroughly and return to the pot. Add 1/2 stick of butter and 1/2 cup of your choice of fresh herbs (parsley, chives, tarragon, mint, lemon balm or basil), and salt and pepper to taste. Heat through before serving.



Chicken, Rice and Autumn Vegetable Casserole

$5 Challenge Recipe
Serves 11, estimated cost of $18.03

For this dish the rice, chicken and beet stems can be prepared a day or more in advance so the casserole can be put together quickly from already prepared ingredients. For richer flavored rice, use the chicken stock created when preparing the cooked chicken. The casserole can be fully prepared then refrigerated for a day before baking.

  • 4 cups cooked rice (preferable brown basmati rice)

  • 2 cups cooked white and/or dark chicken meat cut into 1/2 inch cubes, or pieces carved from a previously roasted chicken.

  • Stems from 1 bunch of beets sliced in 1/4 inch pieces and microwaved or steamed until tender (3-5 minutes) – (can substitute chard stems)

  • 1 bunch beet greens, roughly chopped (can substitute chard greens)

  • 1 large onion chopped

  • 3 tomatillos or 1 large tomato, chopped

  • 1 large tomato chopped

  • Salt and pepper

  • 1 1/2 cups low fat yogurt or cream cheese

  • 1 cup shredded mild farmer’s cheese. Or substitute Monterey Jack with jalapeño or another mild cheese

  • 1/2 can sliced ripe black olives (optional)

  • Rendered chicken fat, butter, or oil to grease the casserole

Preheat oven to 350˚. Grease a 5-6 quart casserole with rendered chicken fat, butter, or oil.

In a large bowl, combine rice, beet greens, onion, tomato and, if used, tomatillo and chicken. Season with salt and pepper. In a smaller bowl combine the yogurt, cheese, prepared beet stems and olives, if using. Spoon half the rice/veggie mixture into the casserole. Cover with half the cheese yogurt mix. Spoon in the other half or the rice/veggie mixture and cover with the remaining cheese yogurt mix.

Bake uncovered for 45 minutes (an hour if previously refrigerated) until bubbly and slightly brown on top. Allow to stand 10 minutes before serving at home. To bring to the $5 Challenge Dinner, wrap the covered casserole in many layers of newspaper after taking from the oven and bring immediately to the dinner with the aim of keeping it very hot until it is served. You may also prepare and cook ahead of time, then reheat (be sure to reheat to 165˚) before wrapping in newspaper to bring piping hot to the event.



Edible Pea Pods (Snow & Snap Peas)

Eat Your Colors: Light Green

Good source of vitamin C and high in fiber! Great for snacks with radishes, carrots and turnips for lots of color. Serve as is or with a spinach or hummus dip. Also good raw sliced in two and tossed into a salad. Great steamed, sautéed, stir-fried, or tossed into soup or fried rice. Very versatile!

Select light green, shiny pods. Snow peas should have very small peas developing inside. Snap or sugar peas will have midsized peas inside.

Preparation: Rinse in water & drain. Then pluck the stem end from each pod, pulling to remove the string along the side if it is tough. Use whole if desired or slice in two for more bite-sized pieces.

For a side dish, sauté pods in garlic and olive oil and then add a couple tablespoons of broth, cover, and steam until just tender. For an Asian flair, add sautéed pods to fried rice or make a pea pod stir-fry with other veggies. For a complete meal, add meat slivers with the sautéed pods and brown rice or whole grain noodles.

Oven Baked Salmon with Snow Peas

  • 3 leeks, white parts only, finely chopped

  • 2 carrots, scrubbed and cut into thin matchsticks

  • 1/2 pound snow peas, sliced once at an angle

  • 1 lb. salmon, cut into four separate pieces

  • 2 t. grated fresh ginger

  • 2 T. rice vinegar

  • 1 T. sesame oil

  • 1 bunch rinsed fresh spinach

  • 1 fresh lemon, cut into quarters.

Preheat oven to 450 degrees. In a baking dish, equally distribute the first three ingredients. Arrange the salmon pieces on top. Mix ginger, oil, and vinegar and drizzle over the top. Cover with foil and bake 20 minutes until salmon is flakey and opaque. Place spinach on plates and top with salmon veggie mixture. Squeeze fresh lemon over the top. Serve with whole grain baguette.



Fava Beans

Fava beans are high in fiber and iron, low in sodium and fat, and provide protein without cholesterol. The beans are in a floppy green pod that must be removed before cooking.

Preparation for cooking: Plan on 1 pound of unshelled bean pods per person. Bring water to cover the beans to a boil, add the beans pods and lower the temperature to medium high. Once the pods split, in 4-5 minutes, drain the pods. When cool push the beans out of the pod. Then squeeze each individual bean until the outer bitter skin comes off and discard that skin.

Storage/Preservation: Bean pods are best shelled within 3 days of harvest. Refrigerate the pods until you can shell them. After shelling the beans they can be stored another 3 days in the refrigerator. Prepared dishes can be frozen.

Caution: People from the Mediterranean and some Asians and Africans maybe susceptible to favism, a serious reaction to the vicine in raw beans. If you are not sure of your genetic susceptibility don’t handle raw beans and eat small quantities of cooked beans.

Favorite Fava Bean Recipes

General preparation: Once shelled the beans can be used in any pea recipe. Add them to succotash, pasta or salads.

Fava Bean Purée: Shell 3 pounds of beans. Warm about ½ cup of olive oil in a shallow pan, add beans, a little salt, 2 cloves finely chopped garlic, several sprigs of herbs such as rosemary, thyme, summer savory and a splash of water. Cook at a low simmer for about 30 minutes – stir frequently and add more water if needed. When the beans are done, remove the herbs and mash the beans with the back of a wooden spoon. Add more olive oil if desired, it is key in this purée, and the juice of half a lemon. Serve warm or at room temperature on grilled bread or with crackers.



Fennel

Fennel is a versatile spring and late summer to late fall vegetable. It has an enlarged stem or bulb that has a slight anise or licorice flavor (though sweeter and more delicate). If you do not like licorice you may still enjoy cooked fennel as it becomes mellow when cooked. Raw fennel is great when thinly sliced in a salad. Chopped, it can be braised, boiled, sautéed, baked, broiled or grilled.

It is a very good source of fiber, vitamin C, folate, potassium and manganese needed for good health. It has antioxidant properties as well.

Preparation for serving: Wash fennel thoroughly. To chop it, cut the fronds off the bulb and finely chop them, if called for in a recipe. Then lay the fennel bulb on its flat side and slice in half, down the middle. Lay both halves cut side down and dice into half moon shaped pieces. You may need to remove the tough bottom of older bulbs in late fall.

Storage/Preservation: Unwashed fennel will keep well for up to 4 or 5 days if wrapped well in plastic and stored in the refrigerator.

Helsing Junction’s Caramelized Fennel with Honey, Lemon Zest and Chevre

  • 2 fennel bulbs

  • 2 tablespoons butter

  • 3 tablespoons honey

  • 1- 2 tablespoons sherry (or white wine or stock)

  • 1 clove garlic

  • pinch of salt

  • zest of 1 lemon

  • 1/4 cup of aged chevre

Cut the fronds and bottom off of 2 bulbs of fennel. Stand them on end and slice each bulb into very thin slices the long way. Put 2 tablespoons of butter in a heavy frying pan on medium high heat. When bubbly, reduce the heat to medium and put a single layer of fennel slices into the pan. If there isn’t enough room, make 2 batches. Over medium heat, brown the fennel slices about 5 minutes per side. Don’t turn the first side until the slices are very brown on that side, then turn and brown the second side. After you finish browning the fennel, put it in a bowl.

Deglaze the pan by adding 2 tablespoons of honey and 1-2 tablespoons of sherry (or white wine or stock), and cook over medium low heat for 2 minutes, stirring often. Pour the honey syrup over the fennel. Add 1 clove of finely chopped or pressed garlic and a pinch of salt, and gently toss the mixture.

To serve, spread the fennel out in a single layer on a large serving plate. Sprinkle the zest of one lemon over top of the fennel. Finish the dish by crumbling about ¼ cup of aged chevre cheese over the top.



Garlic

Inchelium garlic was first discovered on the Colville Indian Reservation. It has a mild and savory aroma and "Goldilocks" flavor - not too mellow and not too pungent, but mildly spicy and rich and robust. Cooking the garlic brings out more of the garlic's depth of flavor. Because of the large cloves and thicker skin, it is great for roasting.

Preparation for cooking: Remove the cloves from the bulb. Press the flat of a knife onto the clove to loosen the skin. Remove the skin by hand, then use a garlic press for crushed garlic or a kitchen knife for sliced or chopped garlic. For roasted garlic, do not remove the skin and use whole garlic cloves.

Storage: Local farmers have spend a lot of time preparing garlic for sale to you. After pulling it from the fields, they shake off the dirt and hang it in a dry shaded place for a month to let it cure. Then they clean up each bulb and trim the roots, taking care not to dislodge the cloves from the bulb. When you get these well cared for bulbs home, store them in a mesh onion bag, a wicker basket or a paper bag in a cool dry place with low light. Inchelium garlic will last up to nine months!

Inchelium Garlic is on the Ark of Taste, a Slow Food USA effort to catalog delicious foods in danger of extinction. By promoting and eating Ark of Taste products, we help ensure they remain in production and on our plates.

Roasted Garlic Cloves: Pre-heat oven to 350° F. Slice off a little of the top or bottom of each clove, then place the whole cloves, still in their skins, on a double layer of foil. Drizzle with oil and, if you like, a sprig of thyme or rosemary and seal the foil tightly. Bake the package for about 15 minutes. The cloves are done when they are slightly softened. Roasted cloves can be served in their skins, letting the eaters slip them out of the skins as they eat. To use roasted cloves mashed on toasted bread or added to other roasted veggies, remove the skins after they cool.

Roasted Garlic Bulb: Pre-heat oven to 375° F. Chop one sprig of parsley and, optionally, a sprig of thyme, oregano or cilantro. By hand, peel away most of the outer bulb wrappers, until there are only 2 or 3 layers of skin wrapped around the bulb. Slice off just enough of the top of the bulb to expose a good cross-section of the cloves, about one-fourth inch. Place the bulbs, cut side up, in your baking dish or on aluminum foil and drizzle oil all over them until it sinks into the open areas of the bulb. Sprinkle the bulb with the chopped herb. Add a tablespoon of water to the baking dish or aluminum foil to retain enough moisture to keep the bulb wrappers from being singed. Then, cover the dish or wrap the foil into a pouch and place it in the middle of your pre-heated oven. Bake for 30 minutes, then remove lid (or, loosen the foil a little to let the steam escape) and roast an additional 20 to 45 minutes.. The longer the roast the milder the garlic will taste.



Ground Cherries

This heirloom is not actually a cherry but rather a small ground tomato. The fruits were recorded in horticultural literature as early as 1837 in Pennsylvania and are still common today at roadside stands in late summer. It has the flavor of fruit rather than a vegetable with a subtle taste of pineapple and vanilla. They are great fresh in fruit salads. Because of their high pectin content, they can be used for preserves and pies.

Preparation for serving: Just before cooking, remove the husks and wash the ground cherries. Eat them when their color is a warm apricot gold. Light yellow colored fruits need to sit at room temperature for a few days to further ripen. The simplest way to eat ground cherries is to remove the husk and pop the fruit into your mouth.

Storage/Preservation: Store fresh ground cherries in their husks. They store well at room temperature for a week or two. They will stay fresh for up to three months if placed in a mesh bag and kept in a cool place (50°F). Uncooked cherries can be frozen whole by placing them in a zip lock bag then in the freezer.

Aunt Molly's Ground Cherry is on the Ark of Taste, a Slow Food USA effort to catalog delicious foods in danger of extinction. By promoting and eating Ark of Taste products, we help ensure they remain in production and on our plates.

Cooking with Ground Cherries

Ground Cherry Pie with Butter Crumb Topping: Place 2 1/4 to 3 cups washed ground cherries into an unbaked pie shell. Stir together 1/2 cup brown sugar and1 tablespoon of flour. Spread that evenly over the ground cherries. Sprinkle 2 tablespoons of water evenly over the pie filling. For the topping, stir together 3 tablespoons brown sugar and 3 tablespoons flour. Cut in 1 1/2 tablespoons slightly softened butter until the mixture is crumbly. Spread the filling on top of the pie. Bake in a preheated 425 degree oven for 15 minutes. Then turn down to 375 degrees and bake another 25 to 28 minutes. Ground Cherry Jam: Combine 2 1/2 cups washed cherries and 1/4 cup water in a sauce pan. Bring to a boil and cook until the cherries burst. Then add 1 to 1 1/2 cups sugar, 2 tablespoons lemon juice and 1 1/4 ounces of undiluted frozen orange juice. Cook for up to 30 minutes, stirring frequently to prevent scorching. When thickened put in sterile jars and seal for winter storage. Filled but unsealed jars can be stored in the refrigerator for several months.



Mid-Summer Herbs

  • Cilantro (also called coriander, the name of the dry seeds): Grassy, faintly citron-like with a bittersweet aftertaste. Great in small quantities in salads, egg dishes & cooked vegetables. Flavors are muted when cooked in sauces, soups, stews, and with seafood.

  • Basil: Robust, intense, and spicy in flavor. Great in salads, with tomatoes, vinegar, oil and fresh cheese. Pesto is based on basil. It is sweet & mild when cooked in marinades and sauces.

  • Storage/preservation: Most recipes require only a small portion of an herb bunch. To keep what is not used immediately fresh, wrap the herb bunch in a barely damp paper towel, then in a zip lock bag, then store for up to a week in the vegetable drawer of your refrigerator.

  • Dill is great raw in salads and with fish.

  • Marjoram & oregano are similar in flavor though marjoram is milder. Use oregano with tomato dishes including pizza; marjoram on lamb and vegetables.

  • Thyme is great with vegetables, soups, sauces, stews and with meats.

Spring Rolls with Cilantro and Basil

Prepare enough of each filling ingredient for 1/2 tablespoon each of chopped fresh cilantro & basil; 1/2 tablespoon of chopped peanuts; 1/2 scallion cut in lengthwise slivers, 1/4 cup each of peeled & julienned or shredded turnips & kohlrabi (or other summer vegetables of your choice) and 1/4 cup of bean sprouts or cooked Asian noodles cut into 3-4 inch lengths (optional).

Set out a bowl of hot (110-120˚) water and a clean kitchen towel. Put a sheet of rice paper in the water until soft (10 seconds) then lay it on the towel. In the middle of the rice paper lay out the filling ingredients. Roll up the rice paper keeping it fairly tight and folding in the ends to seal. Repeat the process to make each additional roll. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature. Serve with peanut sauce.

Cooked, peeled shrimp can be added to the roll. Mint can substitute for basil.



Jerusalem Artichoke or Sunchoke

The Jerusalem artichoke or sunchoke is an underground vegetable with a flavor and texture like a cross between a potato and water chestnut. They are native to North America and related to the sunflower. Native Americans introduced the root to the first Europeans to visit the Massachusetts area. They are rich in potassium, fiber and calcium.

Preparation for serving: When cubed or roughly chopped they are delicious raw in salads and are a fine addition cooked in soup. When roasted whole or in quarters, they give a satisfying nutty, earthy flavor. Just before using, scrub the sunchokes with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Storage: Keep unwashed tubers wrapped in plastic in the refrigerator. They will keep for a month.

Note: Our bodies cannot absorb inulin, the starch in sunchokes. As a result, eating large quantities can result in intestinal gas. One way to avoid gas is to eat no more than one choke at a meal per person. Another is to let the starch break down into a simple sugar that is easy for the body to digest by slow roasting in an uncovered pan with a little oil for 6 hours at 200 degrees.

Favorite Jerusalem Artichoke Recipes

Raw: Add sliced in salads or shredded in slaw.

Stir-fry: Slice, dice, or shred and stir-fry along with other fresh vegetables in a little oil. For a tender crisp texture, stir-fry about 2 to 4 minutes. For a softer texture cook for 4 to 6 minutes.

Baked: Baked whole, quartered or thickly sliced. Toss them in a bowl with a little oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for quartered or sliced, turning them half way through. Season with salt and pepper to taste.

Steamed: Coarsely chop and put them into a steamer basket over 1 inch of boiling water. Cover and bring to a boil over high heat. Continue at high heat for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

Boiled: Boil whole or cut into bite-sized pieces. Bring a covered saucepan of water to a boil over high heat. Add sunchokes; boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.



Kale

Kale, available nearly all year in our area, is rich in iron and calcium and vitamins A, B-complex and C. The leaves have a bright, sweet-spicy flavor similar to that of cabbage. There are many varieties of kale, including the heirloom Laciniato which is very dark green and narrow, and others like Red Russian that is red/purple. Both the leaves and the ribs, which can be red or green, can be eaten. Baby kale can be used raw in salads.

Preparation for cooking: Wash the kale then separate the leaves and ribs by pulling the leaves away. Leaves are often torn in smaller pieces. Ribs need to be chopped. Use washed kale immediately or store in a plastic bag until cooked later that same day. Except in baby kale, the ribs and leaves need to be cooked separately because the ribs take longer to soften.

Storage/Preservation: Store unwashed kale in a plastic bag for up to a week. To freeze kale (this also applies to spinach, chard, mustard, beet or turnip greens), after separating the ribs and leaves, blanch leaves in boiling water for 2 minutes (ribs for 1 minute longer). Cool immediately, drain well and put in freezer safe containers or plastic bags and freeze. Prepared recipes, except those containing potatoes, may be frozen.

The Never-Fail, Grow to Love Kale Recipe

Wash 2 large bunches of kale. Separate leaves from the ribs. Either steam the kale, with the ribs at the bottom until tender, 8-10 minutes or using a large pot of boiling water with salt added, cook the kale in batches for 3-5 minutes. Remove kale to a colander, drain, squeeze out the excess liquid, then chop roughly.

Pound or chop 4 garlic cloves, salt, 2 hands full of parsley leaves & 1 to 2 hands full of cilantro. Make a rough paste.

In a large skillet, gradually warm 2 to 3 tablespoons olive oil with 2 teaspoons each of paprika & cumin. When it begins to smell good, add the paste and mix it in with the oil. Turn heat up to add kale & cook about 1 minute. Garnish with wedges of a lemon.

Based on recipe from Deborah Madison's The Savory Way

Quick Kale & Garlic: Wash 1 large bunch of kale. Separate leaves from the ribs. Finely chop ribs & roughly chop leaves. Put a large skillet on medium heat & add 1 tablespoon of oil or butter. Add 2 garlic cloves thinly sliced & cook, stirring, until fragrant, about 30 seconds. Add the kale ribs, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale stems for 2 minutes, then add the kale leaves and cook until the kale is tender, another 3 to 5 minutes.

Kale Chips: Kids love this healthy alternative to potato chips. Preheat the oven to 275 degrees F. Remove the ribs from a bunch of well dried kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the 2 tablespoons of olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.



Kohlrabi

Kohlrabi is sweet and moist tasting, rich in vitamin-C and high in dietary fiber. It has all the healthy benefits of broccoli or cabbage. A cup of raw kohlrabi only contains 36 calories so it’s often a recommended snack for dieters. Kohlrabi has been eaten for more than 2000 years. It’s a staple food in northern India and commonly eaten in China and Africa.

You’ll see light green and purple versions, both with the same creamy color inside. Due to our cooler summers, bulbs purchased at our market – regardless of size – will be tender and can be eaten raw. If buying at the grocery, pick bulbs 2 inches or less in diameter.

Preparation for serving: This is a great raw food. Just peel and slice or chop the bulb. The leaves taste great – cook them like turnip, kale or collard greens. After peeling, the bulb can be steamed, sautéed or roasted.

Storage/Preservation: Store at room temperature for 2 days. For longer storage, separate the leaves and bulb, store in sealed plastic bags in the refrigerator vegetable bin with high humidity where the leaves will last 2 days, the bulb at least a week.

Kohlrabi Salad with Pea Shoots

With a sharp knife, cut the skin and stems from 2 large kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups). Peel and julienne one large carrot. Optional: chop up to 2 cups pea shoots into 1-inch pieces.

Using medium heat, toast 1 teaspoon fennel seeds in a small dry sauté pan until they begin to brown slightly and smell toasty. Transfer seeds to a mortar and pestle or clean spice grinder. Grind into a coarse powder. Combine the ground fennel in a small bowl with 2 tablespoons vinegar (preferably rice wine), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Slowly whisk in 2 tablespoons of olive oil and 1 teaspoon of sesame oil. Pour this mixture over the vegetables, toss to coat. Add pea shoots, if using, toss with salad just before serving.



Olympia Oysters (Ostrea lurida)

Due to hard work of oyster growers in our area like Farmers Market vendor Evan Adams, the Olympia Oyster is slowly returning to Puget Sound. Historically this local oyster was a mainstay of our local waters and sustainably cultivated in the 1930's. Since then, however, it declined to near extinction due to pollution from the growing pulp and paper industry. With the loss of our local oyster, production shifted to larger species, imported from Japan, that could grow in more polluted water.

The Olympia Oyster is prized for its taste, which has flavors of melon and cucumber. It is an excellent cocktail oyster and is wonderful pan or deep fried.

The Olympia Oyster has been identified by Slow Food USA as an Ark of Taste product. By promoting and eating Ark of Taste products we help ensure they remain in production and on our plates.

On the half shell: This is the best approach for the delicate flavor of Olympia Oysters. It means a raw oysters served on the bottom shell only, usually on a plate of crushed ice. Some oyster lovers eat these fresh oysters without any condiments, sipping the oyster liquor from its bottom shell. Others adorn the oysters with lemon juice, horseradish, Tabasco sauce or cocktail sauce. Raw oysters can be contaminated with microorganisms, so be sure to follow FDA guidelines when handling raw oysters.

Pan Fried: Use whole Olympia oysters. Beat 1 egg slightly with about 2 tablespoons water. Dip oysters in a few tablespoons of flour, then in the egg/water mix and then in cracker crumbs. Fry the dipped oysters in hot fat (bacon drippings preferred) until golden brown. Season with salt and pepper and serve hot.

Steamed Oysters: Toss 2 teaspoons of minced shallots, 1/2 teaspoon each of minced ginger & minced garlic, and 1/4 teaspoon minced fresh chile pepper together in a small bowl. Shuck the oysters, leaving them on the half-shell, and place a pinch of the shallot mixture on top of each. Steam over an inch of boiling water being careful to keep the oysters upright so the juices do not spill. Steam for 5 minutes then serve.



Parsnips

Parsnips are a close relative to the carrot but unlike carrots they need to be cooked to achieve their rich, nutty flavor. Parsnips keep well in the ground, even through in freezing temperatures, and thus are fresh throughout the winter. Their flavors are richest and sweetest after a frost.

Parsnips provide nutritional benefits similar to potatoes but with fewer calories and more fiber. When roasted or sautéed, the sugars in parsnips caramelize. That flavor is complemented by orange zest, tarragon, rosemary, cumin or nutmeg. Parsnips pairs well cooked with onions, shallots, leeks, garlic, and carrots.

Preparation for serving: Trim the ends of the parsnip, then scrape or peel them to reveal the creamy meat. Large parsnips have a woody core that must be cut out and discarded (the core is easily seen). Parsnips are generally cut into wedges for further cooking or sliced into soups and stews where they need 30 minutes of cooking time. Parsnips can be roasted or cooked like potatoes, then pureed to be added to mashed potatoes.

Storage/Preservation: Store unwashed parsnips in a plastic bag for up to 3 weeks in the refrigerator.

Parsnip & Carrot Soup

  • 1 to 1/2 pounds each of parsnip and carrots

  • 1 large onion

  • a 3 inch piece of ginger

  • 6 tablespoons oil or butter

  • 3 tablespoons brown sugar

  • 8 cups chicken or vegetable stock

Preheat the oven to 350° F. Combine in a shallow roasting pan 1 1/2 pounds parsnips, scrapped or peeled and quartered lengthwise, 1 pound of carrots similarly scrapped and halved lengthwise, plus 1 sliced large onion, and a 3 inch piece of ginger chopped (ginger is optional). Dot with 6 tablespoons of butter or 6 tablespoons of oil. Add 3 tablespoons of brown sugar, then roast for 15 minutes. Stir the partially roasted vegetables and add 2 cups of chicken or vegetable broth. Cover the roasting pan with foil and bake for 1 hour and 45 minutes, until the vegetables are very tender.

Transfer the roasted vegetables, including any remaining liquid, to a large soup pot and add an additional 6 cups of chicken or vegetable broth. Season with salt and pepper and a pinch of cayenne pepper (optional). Bring the soup to a boil, reduce the heat and simmer, partially covered for 10 minutes. Either use an immersion blender to puree the soup or remove the vegetables from the soup to a food processer or blender to puree. Return the puree to the pot and heat through. The parsnips complement the carrots and assure a sweet, rich flavor.



Potato, Leek, Onion Tomato Gratin

$5 Challenge Recipe
Serves 10, estimated cost of $13.50

  • 2 1/2 lbs. medium potatoes, unpeeled, cut into halves

  • 3 medium onions, thinly sliced

  • 2 medium leeks, thinly sliced into rounds

  • 1/4 cup extra virgin olive oil

  • 3 garlic cloves, peeled and thinly sliced

  • Salt and pepper to taste

  • 1 1/2 lbs ripe tomatoes, stem end removed and thinly sliced (1/8th in thick)

  • 1 1/2 to 2 teaspoons chopped fresh oregano or 1 to 1 1/2 teaspoons dried

Parboil the potatoes until they are nearly cooked, about 13 minutes. Remove from the water and let cool for about 15 minutes, or until they can be easily handled. Some types of potatoes may need the skins rubbed off it they look ragged after cooking. Then cut them into 1/8 inch slices.

Meanwhile, sauté the onions and leeks in a few tablespoons of olive oil and when they have softened, add half the garlic. Season to taste with salt and pepper. Continue to cook until soft and lightly browned.

Layer the onion/leek mixture in the bottom of 9 by 14 inch baking pan, then layer with the sliced potatoes overlapping slightly like shingles. Season with salt and pepper and half the oregano. Then layer the sliced tomatoes. Cover with the remaining garlic, olive oil, remaining oregano, salt and pepper.

Bake in a 375˚F oven for 20-30 minutes, or until the top is lightly browned, the whole thing is sizzling, and the potatoes have cooked through. Serve while slightly warm or at room temperature.



Potatoes (Purple and Ozette)

Purple and Blue Potatoes

Purple and blue potatoes taste similar to white potatoes but the color signals the added health benefit of flavonoids, an immune system booster. The same extra health benefit is available in all red potatoes – those with red flesh and red skin. Like other potatoes, those with deep colors are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron.

Ozette Potatoes

The Ozette potato has grown well in the our northwest climate for 220 years. Many of the potatoes we enjoy today are bred from the potatoes that took the long route from the Andes to Europe to America. The Ozette, however, came directly from Peru to Neah Bay via a Spanish ship in 1791. It has been and continues to be cultivated in the gardens of the Makah Nation people. It is a tubular shaped fingerling potato about 2 or 3 inches long. Its skin is tan colored with earthy speckles throughout. Its flesh is creamy white and firm. When cooked, it develops earthy and nutty undertones. Like other potatoes, Ozettes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron.

Ozette potatoes are on the Ark of Taste, a Slow Food effort to catalog delicious foods in danger of extinction. By promoting and eating Ark of Taste products we help ensure they remain in production and on our plates.

Preparation for serving: Wash the potatoes well before using and cut away any bruised spots or any area with a greenish tinge. There is no need to peel the potatoes. They are great in roasted autumn vegetables, grilled with other colors of potatoes and in potato salad. Don’t overcook blue or purple potatoes as their color will fade to a gray tone.

Storage and preservation: Store potatoes in a cool, dark area for up to two weeks. The best temperatures are between 50˚ and 55˚ F. Don’t refrigerate the potatoes as the starch changes to sugars at cold temperatures.

Roasted Potatoes

Pre-heat the oven to 400° F. Wash 2 pounds of Ozette potatoes to remove any dirt and pat dry. Cut the potatoes in half and larger potatoes in quarters. Cut a slice off the bottom of 5 to 10 unpeeled garlic cloves. Select a baking dish large enough to hold the potatoes in one layer. Toss the potatoes and garlic in a tablespoon of oil in the baking dish. Add a sprig of thyme or savory and a splash of water. Season with salt and pepper. Tightly cover the pan with foil and put in the oven. After 40 minutes, check for doneness. They are done when they pierce easily with a small knife and some are crispy on the outside. When done loosen the foil to let the steam escape, then serve. Let the eaters slip the garlic out of their skins as they eat.

Traditional Spanish “Tortilla” (Omelet)

  • 9 eggs

  • 1 medium onion/p>

  • 5 tablespoons olive oil/p>

Purple potatoes are traditional in this easy to prepare dinner or lunch omelet, which is called a “tortilla.”

Slice 3 medium sized purple potatoes and 1 medium white onion very thinly. Heat 3 tbsp olive oil in a large pan. Add potatoes and onions, and cook about 15 minutes, until ingredients are soft but not brown. Break 9 eggs in a large bowl, and beat them for about 2 minutes. Pour potatoes and onions into the bowl, and stir them into the eggs. Add remaining 2 tbsp olive oil to the pan, and then pour the mixture back into the pan. Preheat the broiler on your oven. Cook on the stove over medium heat for about 10 minutes, until nearly all of the egg has set. Place pan in the oven, and broil for 1 minute until eggs are firm. Remove “tortilla” from pan, and let it cool to room temperature before serving. Though it is not traditional, you could add a teaspoon of your favorite herb or top the dish with a Salsa Verde or grated cheese.



Purslane

Purslane is filled with nutrients: magnesium, potassium, iron, calcium and vitamins A and E. It is high in omega 3 fatty acids. Like other leafy veggies, it is very low in calories. It is often considered a weed in the US, but elsewhere it is a vegetable for the typical family meal.

Purslane’s mild, slightly lemony taste is appreciated by people in Greece, Turkey, Central America, Mexico, Russia, India and Iran. This native of African grows well from Tierra del Fuego, at the tip of South America, to Alaska.

Preparation for serving: Wash it well, as it grows flat on the ground and may be gritty. Drain & pat dry with a towel or whirl in a salad spinner. All parts of the plant may be eaten, though the lowest few inches of stems may be a bit tough. Purslane may be boiled for 10 minutes then used like other greens. It can be added raw to salads or eaten with a dip. The tender leafy tips can be added to an omelet.

Storage/Preservation: Purslane is best straight from the garden or farmers market. But it can be stored for 2 to 3 days if refrigerated, wrapped in a damp paper towel in a plastic bag. Prepared recipes may be frozen.

Favorite Purslane Recipes

Purslane with Tomatoes: Soak 1/4 cup rice in hot water for 15-20 minutes, then drain and rinse. Dice 1 small onion. Chop washed purslane into 1” pieces. Chop 2 tomatoes or use a 16 ounce can of chopped tomatoes. Heat 3 tablespoons olive oil in a skillet. Add onion and sauté. After onion softens, add purslane, tomatoes, rice, and salt & pepper to taste. Stir and cook until rice begins to brown slightly. Add 1 cup hot water, bring to a boil. Turn the heat down to simmer. Cover with a lid. Cook 15-20 minutes, until the rice is done. Serve this Turkish rice dish hot or cold.

Purslane, Cucumber, Yogurt Salad: Peel, seed and cut in quarter-round slices 5 large cucumbers. Tear 1/4 lb of purslane into bite sized pieces. Chop 3 tablespoons each of mint and cilantro. Mince 3 cloves of garlic. Place the cucumbers, purslane, mint and cilantro into a large bowl. In another bowl, stir together the 4 cups Greek yogurt, 1/4 cup olive oil, garlic & coriander. Season to taste with salt and pepper. Add the yogurt mixture to the vegetables, mixing well. Taste for seasoning, adding a little more salt if needed. Serve chilled.



Rutabaga

Rutabagas look like turnips but with a yellow-orange flesh and ridges at the top. They are a healthy (high in vitamin C) and great tasting vegetable with a delicate sweetness and flavor that hints of the cabbage and turnip.

They grow very well in colder climates and thus are a staple in Finland and Russia. Check the web for a recipe for the Finnish Rutabaga Casserole served at Christmas dinner. In the United Kingdom rutabagas are called swedes. They are regularly eaten mashed as part of Sunday dinner.

Preparation for serving: Trim the ends then peel them with a vegetable peeler. They can be sliced and enjoyed as a raw snack. Chop, dice, or grate them and add to salads. Grate them and add to coleslaw or to combine with carrots in a salad. They can be roasted, boiled and then mashed, steamed, stir-fried, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.

Storage/Preservation: Store unwashed rutabagas up to one month in the refrigerator.

Roasted Winter Vegetables (Including Rutabagas)

  • 2 pounds of mixed winter vegetables - rutabagas, winter squash, turnips, carrots or garlic (any combination)

  • 2- 3 tablespoons butter or oil

  • salt and pepper

  • a tablespoon of chopped herbs such as thyme, rosemary, parsley

Preheat the oven to 400° F. Select a baking dish large enough to spread the vegetables in a single layer. Select 2 pounds of any combination of winter vegetables including rutabagas, winter squash, turnips, carrots and garlic. Peel, trim and then cut rutabagas and turnips into 1/2-inch cubes. Chop peeled parsnips (with tough inner core removed) and carrots into 1/2 inch cubes. Separate the garlic cloves but leave them in their skins. Cut open and remove seeds from the squash. Cut off the skin of the squash, then cut butternut squash into 1/2-inch cubes and other harder squashes into 1/4-inch cubes.

In a large bowl, toss the vegetables in a small amount of melted butter or oil to coat them lightly. Season with salt and pepper. If you wish, add a tablespoon of chopped fresh herbs of your choosing such as thyme, rosemary and parsley. Spread on the baking dish and roast, uncovered, for 30 to 40 minutes, stirring several times to prevent sticking. Remove all the vegetables when they are softened and begin to caramelize. Avoid letting vegetables get too dark as their flavor will be bitter rather than sweet.



Summer Squash

The name zucchini is from the Italian word for “small squash,” but none of the several kinds of summer squashes are originally from Italy. They came from Mexico and Central American and have been grown there for at least 10,000 years. Summer squash provides an excellent source of manganese and vitamin C. Several kinds of antioxidants are in squash, especially in the edible skin.

There are several types of light or dark green and yellow summer squash. Zucchini are best at 5 inches or less in length; scallops are best at 3 to 4 inches in diameters. The best use for large squash is zucchini bread or remove the seeds then stuff with rice and tomatoes or other stuffing and bake at 425˚ for about 30 minutes.

Preparation for serving: When ready to cook, wash and scrub the squash gently. Slice off both ends. Small summer squash are great grilled, steamed, boiled, sautéed, fried or in a stir-fry. To using in baking, remove the seeds and shred the rest.

Storage/Preservation: Place unwashed squash in a plastic bag for storage in the refrigerator for up to a week. Cooked dishes with squash can be frozen. Uncooked squash can be grated and frozen in 1 cup quantities for use in zucchini bread.

Summer Squash & Tomatoes with Basil: This recipe will serve two people for a side dish; double to serve two for a main course. Cut two small 5 inch long squash (zucchini or similar yellow squash) into coins. Cut the same volume of tomatoes into similarly sized pieces. Slice two cloves of peeled garlic.

Heat a tablespoon of olive oil in a sauce pan and add the garlic. Stir and cook gently. When the garlic is fragrant, add squash and tomatoes and cook until the squash is cooked through but still firm and the tomatoes give off some of their liquid. Remove from the heat, add salt and pepper to taste, and top with basil chiffonade (thin slices) made with a few basil leaves.

Zucchini Fritters: Look for recipes online. Make with squash shredded along its length. It will cook quickly in a batter made from garlic, parsley, Parmesan, egg, and bread crumbs.

Summer Squash Frittatas (serves 2): Mix together: 1 1/2 cups grated summer squash (about two small zucchinis, patty pans or other summer squashes); 1 teaspoon garlic powder or dried, minced garlic; 1/4 cup grated Parmesan cheese; 1/2c up chopped scallions (about 6), including some green parts; 2 tablespoons finely chopped parsley; 2 large eggs; 1 teaspoon salt ; and a few grindings of black pepper. Add 1/4 cup of bread crumbs and mix. Take up a spoonful. If it holds together, you are ready to fry. If it seems too runny to hold together in the pan, add more bread crumbs - up to another 1/4 cup.

Heat enough canola or grapeseed oil (both have high smoke points) to generously coat the bottom of a griddle or a sauté pan. Heat over medium high heat until a drop of water sizzles. Add large spoonfuls of the batter, flattening out with the back of the spoon into four round patties, each about a half-inch thick. Cook on each side until golden brown, three or four minutes on each side. Top each patty with your favorite marinara sauce and a sprinkle of additional grated Parmesan.



Tomatillos

This small green, yellow or purple relative of the tomato, enclosed in a paper husk, is not just for Salsa Verde. When cooked, tomatillos add a depth of mellow flavor and body to any recipe calling for tomatoes, onions or peppers. Add a few to any fall or winter stew or casserole. They can substitute for tomatoes in many recipes. Because they come from the highlands of Mexico, tomatillos grow well in our cool climate.

Preparation for serving: Just before cooking, remove the husks and wash the tomatillos. It is not necessary to remove the small seeds. Tomatillos can be eaten raw, but the flavor is enhanced by sautéing, grilling, roasting or baking them. Cooking softens the skin which is tougher than the skin of most tomatoes.

Storage/Preservation: Store in their husks. Under the husks, the skin of tomatillos is covered with a slightly sticky substance which maintains the freshness of the fruit if stored at room temperature for a week or two. Fall harvested tomatillos stored with their husks in single layers in a cool dry location can last through the early winter months. After removing the husks and washing the fruit, they can be placed raw into a zip lock bag and frozen.

Cooking with Tomatillos

  • Raw – In a food processor, pulse raw tomatillos with some garlic, jalapeno pepper, cilantro, and salt in a food processor to make a fresh citrus-like flavored Mexican sauce.

  • Blanching - Bring a large pot of water to a boil. Add whole tomatillos and boil for approximately 5 minutes or until soft. Drain and crush or puree. Add to salsa, stews or casseroles.

  • Grilling - Roast on high heat on an oiled grill until the tomatillo skins are slightly blackened and the yellow inside starts to ooze out, about 10 minutes. Serve as a side dish or add to other recipes.

  • Dry Roasting - Place the tomatillos in single layer in a heavy frying pan. Roast uncovered on the stovetop using low heat for approximately 20 to 30 minutes, turning occasionally.

  • Oven Roasting – In a 400˚oven, roast whole tomatillos, quartered onions and whole garlic cloves with a sprig of thyme or savory for 15 minutes until the tomatillos and onions start to brown on the top. Serve as a side dish, pulse in a food processor with cilantro and lime for salsa or add to other recipes.



Turnips and Greens

Eat Your Colors: White and Dark Green

Popular in the south for generations, turnips are just finding their way to the Pacific Northwest, where our mild summers means sweet and tender turnips.

Select firm turnip roots without many defects and young light green leaves.

Preparing the roots: Slice off the greens end and the little root tip and scrub the bulb well. Use a vegetable peeler to peel skin off, if desired. Great sliced & eaten raw or grated into a salad. Also cube & steamed like potatoes (whole or mashed) or roasted with other root vegetables.

Preparing the greens: Chop off the bottom inch or two of stem and remove any wilted or damaged leaves. Rinse them well in a bowl of water and shake dry. Use any recipe for kale, chard or mustard.

Preservation: Both the sliced root and the greens can be blanched (boiled very briefly) and then cooled and frozen. Roots can be fully cooked and mashed and then frozen, too!

Harvest Vegetable Salad with Turnips

  • 2 cups romaine or leaf lettuce

  • 1 cup cilantro leaves, chopped

  • 1 cup parsnips, peeled and sliced into rounds

  • 1 cup carrots, peeled and sliced into rounds

  • 1 cup turnips, peeled and sliced into cubes

Dressing: 1/4 c. lime juice, 1/2 t. grated lime zest, 1 t. sugar, 1/4 t. chili powder, 1 small fresh garlic glove, crushed, and 1 T. olive oil. Mix all ingredients.

Boil a quart of water and toss in carrots, parsnips, and turnips for 2 minutes. Remove & let drain in colander. Wash & shred lettuce. Arrange lettuce and chopped cilantro on four plates. Top with the drained veggies. Sprinkle dressing onto lettuce/veggie plates. A colorful dish for four!



Zucchini Bread with Dried Cranberries and Vanilla Bean Glaze

$5 Challenge Recipe
Serves 10, estimated cost of $11.62

From Food Network Magazine. Can be mixed by hand – good to make with kids.

For the Bread:

  • 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan

  • 1 1/4 cups whole wheat pastry flour or all-purpose flour or a mix of whole wheat and all purpose flour

  • 3/4 cup brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1 cup dried cranberries (can substitute dried cherries)

  • 2 large eggs

  • 1/2 cup plain yogurt or sour cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated orange zest (optional)

  • 1 cup shredded zucchini, squeezed dry

For the Glaze:

  • 1 cup confectioners' sugar

  • 1 tablespoon milk

  • Seeds from 1 vanilla bean (split lengthwise and scrape the seeds into the bowl in which you make the glaze)

Preheat the oven to 350˚F. Lightly butter one 9-by-5-inch loaf pan.

Flour mixture: Whisk the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.

Liquid mixture: Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini.

To make the batter: Fold the liquid mixture into the flour mixture until just combined.

Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf. Cool 30 minutes in the pan on a rack, then remove from the pan onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set for at least 20 minutes before slicing into 10 servings.

This dessert can be made (including the glaze) a day ahead, and then sliced on the day of the $5 Challenge meal.



2010 Recipes



Golden Beet Soup

August 1
Recipe by Selma Brown Morrow, Bon Appétit magazine

Ingredients

  • 6 tablespoons butter or coconut oil

  • 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved. You can find golden beets at the Kirsop farm stand, and if you prefer red they work great too! …All the farmers have them!

  • 4 1/2 cups chopped onions (farm fresh green onions, scallions, or leeks make tasty substitutions)

  • 4 teaspoons minced peeled fresh ginger

  • 1 tablespoon finely grated lemon peel

  • 6 cups (or more) low-salt chicken or vegetable broth

  • 2 to 3 tablespoons fresh lemon juice

Preparation

Melt butter in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

Ladle soup into bowls. Drizzle some of greens puree over soup and serve.



Spicy Thai-Style Salad

August 8

Ingredients

Dressing

  • 8-12 lemon balm leaves

  • 1 hot red chili (dried or fresh)

  • 1 small shallot, thinly sliced

  • 1 T brown sugar

  • Zest of two limes

  • Juice of two limes

  • Handful fresh cilantro, finely chopped

  • 3 scallions, finely chopped

  • 1-2 cloves garlic

  • Spritz of lemon juice

Vegetables

  • 1 zuchinni

  • 2 cucumbers

  • 1 kohlrabi

Use a vegetable peeler to finely shred all the vegetables, cut one of the cucumbers into thin rounds and marinade in one minced garlic clove and 3-5 Tbsp. rice wine vinegar.

Combine all dressing ingredients, mix well, toss with shredded vegetables and serve with marinated cucumbers on the side.



Blackberry Vinaigrette

August 8

Combine

  • 1/2 Tbsp red wine vinegar

  • 1/4 tsp salt

  • 1/8 tsp pepper

Muddle

  • 1/2 pint blackberries and add

  • 6 Tbsp olive oil

  • 1 Tbsp honey

  • 1 clove garlic

  • 2-3 sprigs thyme (leaves removed & chopped)

Whisk it all together and add a splash of red wine, champagne, or lemon juice.

Serve over any greens including lettuce, arugula, or sunflower sprouts, add some chopped mint for extra flavor!

Crisped Garlic

Add some flare to a salad by thinly slicing garlic cloves and frying them in olive oil until they are crisp and brown. A tip from Argentine Kitchen.



Peach and Tomato Recipes

August 15
Recipes from La Cucina Italian cooking magazine.

Zuppete di pesche al pepe
Poached peaches in syrup with black pepper

Ingredients

  • 2 long strips of lemon zest

  • 2 ¼ cups Gewurztraminer wine

  • 2 ¼ cups water

  • 1 cup sugar or ½ cup honey

  • 1 ¾ pounds firm ripe peaches, halved

  • Freshly and coarsely ground black peppercorns

Combine strips of lemon zest, wine, water, and sugar in heavy medium saucepan; bring to a simmer, stirring to dissolve sugar. Cover and continue simmering 5 minutes.

Add peaches, then poach, covered, at a bare simmer, turning once half-way through, until tender. 10-12 minutes. Using a slotted spoon, transfer peaches to serving bowls.

Over high heat, boil syrup until reduced by 1/3, about 10 minutes. Spoon 2 to 3 tablespoons syrup, or more to taste over peaches. Sprinkle with pepper. Serve warm or at room temperature.

Chutney de pesche e prugne
Peach and prune chutney

Ingredients

  • 6 whole cardamom pods

  • 2 3/4 cups pitted prunes, roughly chopped

  • 3 medium firm-ripe peaches, quartered, pitted and cut into ½-inch pieces

  • 2 medium green tomatoes, cored and cut into ½ inch pieces

  • 2 1/2 cups white wine vinegar

  • 1 3/4 cups sugar

  • 1 cup roughly chopped onions

  • 3/4 cup golden raisins

  • Fine sea salt

Using the side of a chefs knife, gently crack cardamom pods; remove seeds and discard pods.

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce to a gentle simmer, and cook, stirring occasionally, until mixture is thickened and coats the back of a spoon, about 1 hour.

Ladle chutney into hot, sterilized canning jars, leaving ½ inch of space at top.

Wipe off rims of filled jars with a clean, damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked on tight with our palm). Put sealed jars on rack in canner or pot and add enough water by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.

Mostarda di pomodori
Tomato mostarda

Ingredients

  • 2 1/2 pounds cherry tomatoes, halved

  • 1 tablespoon fine sea salt

  • 3 cups sugar

  • 1 3/4 cups plus 5 tablespoons water

  • 1 cup red wine vinegar

  • 3 bay leaves

  • 4 whole cloves

  • 5 tablespoons dry mustard powder

In a large bowl, stir together tomatoes and salt. Let tomatoes stand, covered and chilled, stirring occasionally, 6 hours. Drain tomatoes; discard liquid

In a large saucepan, combine tomoatoes, sugar, 1 ¾ cups water, vinegar, bay leaves and cloves; bring just to a boil, then remove from heat and let cool to room temperature. Chill mixture, covered. 12 hours.

In a small saucepan, whisk together mustard and remaining 5 tablespoons water. Whisking constantly, cook over medium-high heat until mixture is smooth and thickened, about 3 minutes. Remove from heat.

Reserving tomato liquid, use a slotted spoon to transfer tomatoes in hot, sterilized canning jars. Transfer tomato liquid to a medium saucepan, cover and bring just to a boil. Immediately whisk mustard mixture into liquid, then ladle liquid over tomatoes, leaving ½ inch of space at top. Discard remaining liquid. Proceed with step 4 of the preceding recipe, but cover and boil jars for 40 minutes instead of 10.



2009 Recipes

These are the recipes from the cooking demonstrations that have taken place at the Olympia Farmers Market during the summer of 2009. Underlined ingredients are available at the market. Most everything else is available at the Olympia Food Co-op.



Olympia Farmers Market Mixed Greens Salad with Washington Strawberries, Fried Chevre, Lavender Candied Walnuts, and Strawberry-Balsamic Vinaigrette

Serves 4 hearty portions
Ingredients
½ lb or so any spring greens or baby lettuces that look appealing.  Arugula works especially well in this recipe; it provides a nice spicy background
1 pint Washington strawberries, tops removed and quartered (other strawberries are poor imitations)
1 cup lavender candied walnuts, roughly chopped
¼ lb chevre (fresh goat cheese)
¾ cup “panko” style bread crumbs (available at most grocery stores--ck the international/Asian foods section)
1 egg
1 Tbsp water
½ cup olive or canola oil 

Dressing
½ cup canola or other neutrally flavored oil
2 Tbsp balsamic vinegar
1 Tbsp honey or sugar
1 Tbsp lemon juice
Salt
Black Pepper (fresh ground)
Pinch of tarragon (optional)

1.  To make dressing: Combine oil, vinegar, honey or sugar, lemon juice, and about 1/3rd of the strawberries in blender or food processor.  Blend until smooth.  Season with salt and pepper to taste, about ¼ tsp of each. 

 2.  Thoroughly whisk together egg and water in a shallow bowl.  Pour panko bread crumbs into another shallow bowl, seasoning with a generous pinch of salt and pepper. 

3.  Directly out of the refrigerator portion chevre into four approximately 1 oz pieces (a piece of wire or dental floss works well for this).  Shape them into discs so they are about two inches across by ½ inch tall.  Dip chevre disks first in the egg mixture, wetting both sides, and then in the panko, completely covering the disc in crumbs.  Reserve on a plate in the refrigerator.

4.  Heat ½ cup oil in a medium sized (10”) pan on medium low to medium heat until oil is hot.  Add chevre disks with tongs, quickly loosening them with tongs from the bottom of the pan after contact (if you don’t they might stick).  Flip after 90 seconds or when bottom side is light golden brown.  Cook another 60-90 seconds on the second side, then place discs on a plate with a paper towel.  Discs are done when both sides are golden brown. 

5.  Toss greens with light dressing, quartered strawberries, and candied pecans in a large bowl.  Place chevre disks on top of salad.  Serve and enjoy.

Featured Market products for June 28 came from:
Kirsop Farm: Greens
Boistfort Family Farm: Strawberries
Twin Oaks Dairy: Chevre
Pixie Honey: Honey
JAWA Gourmet Nut Roastery: Lavender Candied Walnuts



Olympia Farmers Market Dark Green “Gumbo”

Serves 6-8

Ingredients
Note: All sorts of greens can be used in this recipe, including spinach, arugula, chicory, nettles…you can’t go wrong if it is leafy.
1 bunch chard (any variety)
1 bunch kale (any variety)
1 bunch collard greens
1 bunch beet greens
1 bunch dandelion, mustard, or other bitter greens
2 cups onion, diced
3-4 cloves garlic, chopped
1 cup celery
1 bunch cilantro, diced
1 bunch green onions or scallions, finely chopped
½ lb oyster mushrooms, diced
1 green pepper, diced (stemmed and seeded)
salt (to taste)
pepper
1 bay leaf
cayenne pepper to taste
3-6 dashes Tabasco or other vinegar based hot sauce
1/3 cup flour
1/3 cup butter
1.5 quarts of good stock (vegetable, chicken, fish…homemade preferred but not required)
3 cups water 

1.  In a large, heavy-bottomed pot make a brown roux of the flour and shortening. Do this by melting the butter over low heat, then whisking in the flower until it resembles wet sand.  Place in a 350 degrees oven for 1.5 hours, whisking every 20 minutes or so.  The roux is done when it becomes about the color of milk chocolate.  Reserve roux (it can be prepared in advance and also freezes well). 

2.  Wash all greens thoroughly and remove all stems or hard centers. Boil them all together, covered, in the stock for about 20-30 minutes. Strain the greens and reserve the water. Chop the greens finely and reserve. 

3.  Heat 1 tbsp of oil or butter in a large, heavy bottomed stockpot.  Add the onion, bell pepper and celery and sauté for 10 minutes. Add the oyster mushrooms and garlic and sauté 5 more minutes.  Add roux and stir until melted and combined. 

4.  Add the reserved broth, greens, herbs, spices, and seasonings. Simmer on low heat for 1 hour. Adjust seasonings as necessary. Garnish with cilantro and scallions.  Serve in large bowls. Put 1/2 cup of cooked rice in each bowl, and ladle generous quantities of gumbo over it.  

Featured market produce for July 12 came from:
Stoney Plain Organics: Chard, Kale, and Dandelion Greens
Wobbly Cart:  Scallions and Kale
Newaukum Farm:  Collard Greens and Beet Greens
Fresh Approach:  Oyster Mushrooms



Olympia Farmer’s Market Crepes with Cherry Relish

 
Serves 6-8
Recipe by Jesse Thurston 

For the Crepes
1 3/4 c Flour
1 c Milk
2 eggs
 
THOROUGHLY whisk all ingredients together in a mixing bowl. Using a 2 oz ladle, drop batter onto non-stick skillet or flat grill at approximately 300 degrees. Cook approximately 20 seconds per side and hold at room temperature on a plate or pan.  They can be stacked. Makes 12-15 crepes.

 For the Filling
 2 large yellow onions finely diced
3 lbs fresh cherries (pitted)
4 oz Prosciutto (sliced, then finely chopped)
2 T butter
1/3 c Balsamic vinegar 

In a large saucepan saute onions over medium heat until translucent and just caramelized, approx 12-15 minutes.  Add pitted cherries and salt & pepper generously. Saute cherries on same heat for approximately 10-12 minutes.  Add 1/3 cup balsamic vinegar and prosciutto, reduce heat to low and simmer for 12-15 minutes stirring often.  Salt to taste and set aside holding at just warm.

 For the Sauce
1 1/2 c Sour Cream
1/3 c Milk
1/4 c Worcestershire Sauce
juice of 1 lemon 

Mix all ingredients together vigorously in a mixing bowl until well blended. Set aside.

To assemble crepes
Place 4-5 crepes in the bottom of a large nonstick pan on very low heat (its OK if they slightly overlap), place approx 2T filling in each crepe and fold in 1/2. Serve on a plate with a dollop of Sauce on each crepe. 

Featured market produce for July 26 came from:
Sullivan’s Homestead: Rainier Cherries



Olympia Farmer’s Market Coconut Chicken Salad

Recipe by David Hutnik, Chef at Swing Wine Bar

Ingredients:
2 lbs of large boneless chicken breasts, cooked, or 2 lbs mixed cooked chicken (white and dark meat)
rosemary-- about two tablespoons chopped
thyme --about one tablespoon chopped
walnuts or any nuts of choice -- about one to two handfuls
grapes-- about one to two handfuls
red onion- one large chopped
1 bunch green onions
2 ribs of celery, thinly sliced
8oz coconut milk
Salt
Fresh Black Pepper
Garnishes:  Spring Greens, Carrot Ribbons, Lettuce, Heirloom Tomatoes, Cucumbers, Baguette, Pita…

Directions
1.  Simmer coconut milk over low heat until it becomes thick and has reduced to about 1/2 its original volume.  Set aside to cool.
2.  Pre-cook chicken and slice into cubes when cold.  Place all ingredients in a large bowl. 
3.  Add chilled coconut milk and mix till all ingredients are coated well.  Add salt and pepper to taste.
4.  Place a hand full of salad greens on a plate.  Add a large scoop of salad mix on top of the lettuce bed.  Garnish with slices of tomato and cucumber slices seasoned with salt and pepper around the edge, and top with carrot ribbons. 

Today’s featured market produce came from:
Oakland Bay Farms: Chicken
Kirsop Farms: Celery and Green Onions
Calliope: Heirloom Tomatoes and Cucumbers



Olympia Farmer’s Market Watermelon and Heirloom Tomato Salad

Serves 6-8
Recipe by Jesse Thurston

Ingredients:
1 red onion, thinly sliced
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
1/3 cup good quality extra virgin olive oil
One half of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled cotija cheese (feta works as well)
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
One pint heirloom cherry tomatoes, halved or ½  lb heirloom tomatoes, sliced into bite sized wedges
One ear of fresh sweet corn, shaved from cob
Sea Salt and Fresh Black Pepper


Directions:
1.  Whisk together lime juice and olive oil in a small bowl.  Add sliced onion, and a pinch of salt and pepper and set aside to soak for approximately 15 minutes.
2.  Cut other ingredients into bite sized pieces.  Combine watermelon, tomatoes, mint, parsley (cilantro is a good substitution here), and corn a large salad bowl.  Add dressing and onions and toss together. 
3.  Toss with finely crumbled cotija cheese.  Add salt and pepper to taste.  Serve immediately.  This salad does not keep well.

Today’s Produce comes from:
Fresh Approach:  Organic Watermelon
Newaukum Valley Farm:  Sungold and Cherry Tomatoes
The Corn Maze:  Corn
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