Don’t miss out on our second season of indoor winter markets! We’ll be at Bachman’s (6010 Lyndale Ave S) on the 4th Saturdays in January (25th), February (22nd) and March ...
Our annual Holiday Market is coming up this Sunday, November 10th – and it’s going to be the biggest one yet! We’ll be at Bachman’s on Lyndale from 9am – 2pm with lots of familiar faces from our outdoor Fulton & Kingfield Markets. Expect a vendor line-up packed with veggies, meats, cheeses, prepared food, winter-wear, and other goodies; see the full list of vendors below. Enjoy music by Sister Species; we’ll also have beer and wine to enjoy by the glass thanks to support from Bryant Lake Bowl. See you there!
11/10 Holiday Market Market Line-Up
Auntie Annie’s Fields: chicken, pork, eggs, & floral jellies
Barn Swallow Garden: knitted woolen mittens, hats, bags & slippers
The Beez Kneez: clover, basswood, & buckwheat honey
Bright Sun Candles: soy candles
Bodylish: bodycare products
Café Palmira: fresh-brewed coffee & coffee beans
Chef Shack: street food
Cherry Tree House Mushrooms: dried mushrooms, mushroom butter & pâté, mushroom log kits
Davidson’s Farm: winter squash, cole crops, root veggies, greens, dried beans, jams / jellies, black walnuts, apples, honey, & beeswax products
Gai Gai Thai: Thai-inspired street food
Gardens of Eagan: fresh veggies including greens & herbs
Groveland Confections: chocolates
Fazenda Boa Terra: root veggies & cole crops
Havlicek’s Veseli Vrsek Orchard: apple
Hazelwood Creek Farm: pickled goods, jams
HeathGlen’s Kitchen: chutneys, fruit beverage syrups, jams / jellies, sun-dried & smoked tomatoes, chipotles
ILO Bakery: Danish-inspired baked goods
LoveTree Farmstead: cow, goat, and sheep’s milk cave-aged cheeses
Mary Dirty Face Farm: apples, garlic, jams / jellies
Mississippi Mushrooms: fresh mushrooms
Moonshine Coffee: coffee beans
The Moral Omnivore: street food
Peter’s Pumpkins & Carmen’s Corn: winter squash and root veggies
Primitive Precision Metalcraft: metalcraft jewelry, sculpture, and cooking knives
Sassy Knitwear: cotton clothing, hats & scarves for women and kids
ScarfShop: hand-dyed scarves
Serves You Right: hand-crafted lazy susans and trivets
Sift: gluten-free baked goods
Singing Hills Goat Dairy: goat milk chevre & feta, yogurt, & pork
Star Thrower Farm: sheep-milk cheese, lamb meat, yarn, pelts, wool blankets & knit items
Sun Street Breads: pastries, loaf breads, cookies, & mini pies
Sunshine Harvest Farm: chicken, beef, pork, lamb, & eggs
Tiny Planet Produce: greens, root veggies, dried peppers & dried flowers
Uproot Farm: wheat berries, whole-wheat flour, root veggies, greens, cole crops, dried beans
Walsh Ridge Farm: maple syrup, honey, jams / jellies
Waxwing Farm: root veggies, greens, cole crops
Wild Run Salmon: wild-caught Alaskan salmon
WorkerB: skincare products featuring beeswax and honey
by Becca Camacho
It’s the last week for the Fulton Farmers Market. And it’s not too cold to come and enjoy the Fulton community, warm Moonshine coffee or hot apple cider. The vendors are still selling a wide variety of produce and products. For this last of the outdoor market season’s “Veggie of the Week” we have decided to highlight 3 Market Menus. Many of us will miss Saturday mornings at the market so if you are one of these people, head there this Saturday and stock up. Then spend a little bit of time in your kitchen making one one or all of the meals below, they are guaranteed to warm you this fall and winter!
Menu 1: Grilled Garlic Lamb Brats, Vegetable Ratatouille, Skyr Whipped Potatoes
This meal is everything at once – rich and garlicky brats, vegetables that have been slow cooked so that their flavors are intensified and potatoes that satisfyingly serve as a base for each delicious bite. When all the recipes are completed, layer your potatoes, then a scoop of ratatouille, and finally some sliced brats into your bowl. While at the market pick up a baguette from Patisserie 46 to eat with leftover ratatouille.
Grilled Garlic Lamb Brats
Star Thrower Farm is selling these and they are truly as easy as simply throwing them on a medium high grill for 8-10 minutes, turning halfway through. The weather is nice enough to do this, so take advantage! If you feel you need to move your brats indoors you can either follow the same technique as grilling but do it under your broiler or you can brown them in a pan, then add a ½ cup of water, put a lid on it with just a small crack to let the steam out. (I find that a piece of foil sometimes works best). Then, let them steam on medium low about 20 minutes until done, adding more water as necessary.
This recipe is adapted from MFK Fisher’s book Long Ago in France: The Dijon Years. It is simple to follow and results in a perfectly savory ratatouille.
Serves 10-12 heaping portions (freezes well)
2 large eggplants, cubed
2 yellow onions, sliced
4 garlic cloves, minced
2 medium green pepper, diced
2 medium red pepper, diced
4-5 medium tomatoes, peeled and sliced into wedges
(Fisher says to peel the tomatoes but we think it’s okay to be lazy and leave unpeeled)
Good olive oil
Preheat the oven to 300 degrees. Place all the vegetables into a dutch oven in any order you’d like except the tomatoes which should be placed on top. Generously pour olive oil over the top, maybe 3 circles. Cover the vegetables with a lid and place into the oven for 5-6 hours, stirring every hour or so until it is no longer soupy and is cooked down and full with flavor.
The recipe in Fisher’s words can be found here: http://scarletlillies.wordpress.com/2008/07/25/fisher-on-ratatouille/
Skyr Whipped Potatoes
by Becca Camacho
3 pounds Yukon gold potatoes
1 ⅓ cups Singing Hills Dairy skyr (goat’s milk yogurt)
1 ½ cups vegetable or chicken broth
Kosher salt and freshly ground pepper to taste
3 sliced scallions (optional)
Peel potatoes and cut into cubes. Place them in a large pot and cover them with water and sprinkle generously with salt. Bring to a boil, then lower just a bit and cook until fork tender.
Drain the potatoes and put them back on the heat and shake the pot a little until all the water in the bottom of the pot has been absorbed. This dries the potatoes and improves the texture.
To the pot add the skyr, 1 cup of the broth, a tsp of salt and a few grinds of pepper. Then, using a handheld mixer, beat the potatoes until the skyr and broth have been combined and the potatoes are no longer lumpy. If necessary, add the rest of the broth. Taste and correct the seasonings. If you are an onion fan, fold the onions into the potatoes.
Menu 2: West African Peanut Soup, Whole Wheat Naan
This kid-friendly, body warming meal will light up your kitchen on a weeknight. Packed full of protein and veggies, it delivers a lot of nutrients along with high flavor. Uproot Farm is selling whole wheat flour right now, so grab some and try your hand at homemade naan. It’s easier than it looks. Drizzle with the Beez Kneez honey you bought earlier this year at the market to sweeten up your naan.
West African Peanut Soup
from Common Threads Cookbook
1 c chopped onions
½ tbs peanut or vegetable oil
¼ tsp cayenne pepper or other ground dried chiles (amount is to taste)
½ tsp grated or minced peeled fresh ginger root
1 cup finely diced sweet potatoes
2 cups vegetable broth or water
½ cup tomato juice
½ cup smooth peanut butter
½ cup chopped scallions
salt and pepper – a dash each
Cut the onions, peel and mince the ginger, peel and chop the carrots, and dice the sweet potatoes.
Saute the onions in the oil in a medium pot until they start to look clear. Stir in the cayenne and fresh ginger. Add the carrots and saute for 2-3 more minutes. Add the potatoes and broth, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
When the vegetables are tender, take the pot off the heat and let it cool slightly. Then, pour the soup slowly into a blender or food processor. Puree the soup so the vegetables are smooth. If you have an immersion blender, you may want to use it instead.
Add the peanut butter and blend again, scraping down the sides of the blender as needed to make sure everything is mixed well. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. Add the salt and pepper. Serve and top with scallions.
Whole Wheat Naan
This recipe is from King Arthur’s flour but Uproot Farm has flour for you this Saturday! The recipe is at the bottom of this link. Make it a very kid-friendly meal and involve your kids in the kneading and hand-stretching. http://www.kingarthurflour.com/blog/2013/07/31/whole-wheat-naan-with-raita-grill-friends/
***As an added bonus, make extra naan and re-heat it in the oven with Singing Hills Dairy’s
curry feta or paprika feta spread on top.
Meal 3 Seared Salmon with Citrus-Soy Glaze and Spicy Miso Soup with Vegetables
This meal is absolutely packed with some of our favorite market veggies. The salmon, which is very simple to prepare, lays on a bed of cabbage, peppers, carrots and spinach. The soup is spicy and nourishing.
You can find the salmon recipe here: http://www.epicurious.com/recipes/drink/views/Seared-Salmon-with-Citrus-Soy-Glaze-103615
Spicy Miso Soup with Vegetables
by Becca Camacho
1 head of broccoli florets
½ medium sized carrot, cut into skinny planks
1 small shallot, sliced thinly
1 small bok choy, stalks cut into thumb sized pieces and the large leaves cut in half
3 garlic cloves, sliced thinly
3 tablespoons freshly grated ginger
8 cups of vegetable broth
5 tablespoons of white miso paste
1 tablespoon sriracha or to taste
Bring a pot of salted water to boil and quickly blanch the broccoli through the bok choy. To blanch, you lower the vegetables in the water quickly and leave them for about 20 seconds. Remove with a slotted spoon and set aside.
Drain the liquid from the pot and add the garlic, ginger and broth. Bring to a boil and simmer for 5 minutes. Ladle a cup of broth into a separate bowl then whisk in the miso paste until you’ve created a slurry. Add that mixture into the pot and let it heat through. Add in the sriracha (a little at a time) until it it to the level of heat that you like.
Divide the vegetables between 4 large bowls and add the broth. Enjoy!
by Becca Camacho
Autumn is truly here and that means a variety of winter squash are available at the market. Due to their thick skins protecting the flesh, winter squash have a long shelf life so they can serve as pretty decorations then be turned into a delightful dish a few weeks later. And, if you’re looking to continue to serve your family vegetables from the market long after the outdoor market season closes, you can store the squash in a cool place such as a basement storage and they will likely stay good for 1-2 months. Common varieties that you may see at the Fulton Market are Acorn, Delicata, Kabocha, Spaghetti, Butternut, and Sugar Pie Pumpkins just to name a few.
Winter squashes are a great source of iron, vitamins A and C, riboflavins and antioxidants that are good for us. These winter delights are also a friendly food to many kinds because of their naturally sweet and nutty flavor. Common flavors/ingredients that pair well with squash include garlic, sage, spices like ginger or cinnamon, cream, nuts, onions, maple syrup, cheeses, and greens, just to name a few. We’ve pulled together a few of our favorite recipes using some of the more common winter squash varieties at the market as well as the best ways to roast butternut squash, a market favorite.
Here’s a handy guide from the NYC Greenmarkets on identifying common winter squash varieties:
Roasting Butternut Squash
There are two simple methods to roasting a butternut squash and the key to doing it safely and easily are in the tools. The first way includes a good, sharp chef’s knife because it requires you to cut through the thick skin and cut the vegetable right down the middle. If your knife is dull, you stand a greater risk of the knife slipping. Place the squash on a board and carefully insert the tip of the blade into the middle of the squash so that your knife runs parallel with the length of the squash and you will be slicing through the bottom end. Once the tip of the blade is in an inch or so, you can then push down on the knife so that you’ve cut all the way through the squash on the bottom end. Then, turn your squash around and do the same for the top end. Once you’ve halved the squash, scoop out the innards and the seeds and discard. Then, just rub the flesh of your squash with olive oil, salt and pepper and roast, flesh side up in an oven for about 45 minutes at 400 degrees. It is done when you can put a knife in it easily.
The second way to roast a butter requires a Y peeler, which is a tool that looks like a Y but has a sharp peeling blade in between it. Using the Y peeler, start at the top of the squash and peel the skin away. This is much easier than using other peelers, but you will still need to put a little muscle into it! Once the skin is off, halve it and remove the innards and seeds and then cut into any shape you want. You can do large crescents, large cubes, or small cubes. Toss the cut up pieces of squash with salt and pepper and roast at 400 for about 40 minutes for larger pieces 25 minutes for a smaller cube.
Quick ideas for dressing up your roasted squash:
Before roasting, drizzle with maple syrup for a sweet, almost candied flavor.
Rub the flesh of a halved squash with a crushed garlic clove before adding the olive oil, then top with chopped sage. When it is roasted, you could add cooked and crumbled pancetta or bacon.
Add chopped thyme and orange juice to your olive oil before roasting.
Combine a half a teaspoon of adobo sauce/chipotle sauce to the olive oil and brush the flesh. This will give you a smoky and spicy side dish.
To your olive oil add ½ tsp garam masala, ¼ tsp cinnamon, ½ tsp salt, ½ tsp tumeric and ½ tsp curry for an Eastern flavor.
Top arugula dressed in a simple dressing of apple cider vinegar and olive oil with roasted butternut squash cubes and cut up grilled or braised garlic lamb brats from Star Thrower Farm for a satisfying but very simple meal.
This is a smaller squash with the shape of it’s namesake. It’s nutty flavor is attractive and it is easy to handle.
This Warm Kale Salad with Maple Roasted Acorn Squash allows you to pick up most of your ingredients at the market. Grab some kale, maple syrup and your winter squash and head back to your kitchen! http://jellytoastblog.com/2013/09/warm-kale-salad-maple-roasted-acorn-squash.html/
Combine acorn squash with another Minnesota favorite, wild rice, for a stuffed version. This recipe is deceptively easy and filling enough to serve as a meal by itself. Or, pair it with a simple salad for guests. And, if you have heartier eaters, it would be nice roasted chicken thighs or tender slices of pork tenderloin.
We did highlight how to roast this squash, but there are other methods of enjoying this pretty orange vegetable.
Butternut Squash and Leek Soup
Food & Wine 1989, serves 8
4 ½ pounds butternut squash, halved lengthwise
5 tbs unsalted butter
4 large leeks (white and tender green), chopped
5 cups chicken stock
1 ¼ tsp salt
½ tsp freshly ground pepper
½ c sour cream
3 tbs chopped chives
8 slices of bacon, fried crisp and crumbled.
Preheat the oven to 350. Place the squash, cut-side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
Meanwhile, in a large/heavy saucepan, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until softened and lightly browned, about 40 minutes. Discard the thyme sprigs.
Stir in the stock and the squash. Simmer the soup over moderate heat for 20 minutes.
In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper. (The recipe can be prepared to this point up to 2 days ahead. Reheat before proceeding.)
To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chopped chives and a sprinkling of the crumbled bacon. (**We suggest substituting the bacon for cooked and crumbled chorizo to make it spicy!)
Butternut Squash Risotto
Blue cheese pairs beautifully with butternut squash in this risotto recipe. Try topping it with chopped walnuts. http://www.epicurious.com/recipes/food/views/Butternut-Squash-Rosemary-and-Blue-Cheese-Risotto-231601
This Asian variety is green and has the shape of a pumpkin, which is why it is also often known as a Japanese pumpkin. Spice up your plate this winter with one of these recipes.
This red curry kabocha dish is an easy weeknight vegetarian meal. Clean up is a cinch as it uses only one pot. You could add tofu or shrimp if your family requires a heartier dish. http://www.chow.com/recipes/30268-thai-red-curry-with-kabocha-squash
Thai Curry Coconut Bisque recipe is creamy and delicious. Impress guests by adding a scoop of fresh crab meat to the center of the bowl just before serving. http://seattletimes.com/html/foodwine/2004081133_recipesquash19.html
This is a really fun squash that, when cooked, give you noodles similar to spaghetti or angel hair pasta, thus it makes a great substitution to actual pasta for those watching their carbs. The flavor is the squash is very mild so we recommend pairing it with a sauce.
To make your spaghetti squash simply prick it all over with a metal fork. Then put it in a dish and bake it, whole, in the oven at 375 degrees for about an hour. By pricking it, you’re allowing it to vent and let some air out while so that it doesn’t explode in your oven. Then, when it is cool enough for your to handle, cut it down the middle and remove the seeds and innards. Finally, take a fork and scrape it lengthwise along each half and this will free up the strands, giving you your noodles. Try one of the sauces below as a topping!
Sage Brown Butter Sauce
Makes 4-6 servings or tops one spaghetti squash
1 stick unsalted butter (8 tablespoons)
15 fresh sage leaves, rough chopped
⅓ c chicken broth
Melt the butter in a medium frying pan over medium heat. You will see it froth and develop a milky texture. Once that texture has browned, about 4-5 minutes, add the sage and the broth and reduce to a simmer. Continue to simmer until it thickens slightly, just a few minutes. Season with salt and freshly ground pepper and serve.
Creamy Mushroom Sauce
Makes 4 -6 servings or tops one spaghetti squash
2 tbs olive oil
2 garlic cloves, minced
1 large shallot, sliced thinly
1 pound fresh mushrooms, such as crimini, oyster, or hen of the woods (have market vendor Mississippi Mushrooms help you choose a mix!)
¼ c white wine
½ c vegetable or chicken broth
¼ c half & half
¼ c cream cheese, cut into small chunks
¼ c chopped fresh parsley
½ c shredded parmesan or parmesan-reggiano
Heat the olive oil in a skillet then add the garlic, shallot, and the mushrooms. Cook 3-5 minutes on medium-high heat until soft, taking care not to burn your garlic. Deglaze your pan with the white wine then add in the broth and the half & half and stir. Once the broth and cream are warmed through add the cream cheese and stir until it has melted into the sauce. Finally, add in the parsley and let cook about 30 seconds. Ladle this sauce over your spaghetti squash and top with the parmesan.
***This sauce is also fantastic over fresh noodles from Broder’s and would be great over a variety of the proteins you can buy at the market like Wild Run Salmon or Auntie Annie’s Chicken.
They’re not just for carving, pumpkin is a fantastic ingredient for using in both desserts as well as main dishes.
Martha Stewart gives us this recipe for a pumpkin and pecorino gratin. http://www.marthastewart.com/337163/pumpkin-and-pecorino-gratin?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274288&slide=337163¢er=276955
The NY Times shows us how to make pumpkin pie using real pumpkins versus your canned version. Give it a try this Thanksgiving! http://dinersjournal.blogs.nytimes.com/2012/11/14/how-to-make-fresh-pumpkin-pie/
Have seeds from your pumpkins and don’t want to make plain baked salt and pepper seeds? Try this sweet and spicy recipe for your pumpkin seeds, featuring garam masala and pumpkin pie spice. http://mamaguru.com/sweet-and-spiced-roasted-pumpkin-seeds/
Carrots, turnips, rutabagas, parsnips, potatoes and more! Root vegetables are fantastic for you. They are high in fiber, phytonutrients, vitamin C, beta-carotenes and anti-oxidants. They are also beautiful. Rutabagas, while funny-looking on the outside, are a pretty soft orange that glistens when roasted. Parsnips are creamy white, carrots the obvious bright orange and discover the buttery yellow inside a Yukon gold potato. Most root vegetables can be made into a savory or a sweet dish, making them versatile as well as delicious. Besides being healthy, pretty, and flavorful; root vegetables are a snap to prepare into tasty dishes in the kitchen. Below are some of our favorite tips and tricks.
This method of cooking your root vegetables draws out the sugary flavor that makes you compulsively eat them like potato chips. We recommend combining various vegetables such as rutabagas, parsnips and beets to make a pretty dish.
To roast your root veggies, cut into similar-sized shapes such as crescents or sticks that are about 2 inches wide and 4 inches long. Toss with olive oil, kosher salt and freshly ground pepper. Lay the veggies on a sheet pan that has been covered in parchment paper and roast at 400 degrees for about 35-45 minutes until starting to caramelize by turning brown. The more that you caramelize your vegetables, the more that they will taste almost candy-like. If you cut your vegetables smaller, like cubes, you will reduce your cooking time.
Try adding any or all of the following in with your vegetables when roasting: shallots, halved brussel sprouts, garlic, fennel or chestnuts. And any of these herbs would be great to chop and add to the sheet pan: sage, rosemary, thyme (our favorite), or chervil.
If you feel like dressing up your roasted roots, try one of these tips:
Honey Glazed veggies: For 5 pounds of vegetables, add a ½ cup of honey to warmed olive oil before tossing and placing on the pan. Sprinkle with chopped thyme. (You could also add 3 tablespoons of mustard for Honey Mustard Glazed veggies.)
Root Vegetables with Balsamic Syrup: Put a cup of balsamic syrup in a reduction pan. Using a cheesecloth and twine, create a bouquet garni with 5 peppercorns and 3 rosemary sprigs. Bring to a boil and simmer about 20 minutes until thick and syrupy. Discard the bouquet garni and drizzle your balsamic syrup over your roasted vegetables.
Add the zest and juice of half an orange and sage to your olive oil before roasting the vegetables to make a savory citrus version.
Create an autumnal salad by tossing arugula with olive oil and a small amount of apple cider vinegar. On a platter, lay your arugula down, then your roasted vegetables (if you cubed your veggies, this would be a good way to use them). Then, take some of Singing Hills Dairy’s fresh chevre and, using your fingers, break it up and sprinkle on top. Finally, finish the dish with rough chopped pistachios. You may want to keep this idea in your back pocket for Thanksgiving next month!
Slow-Cooker Soups and Stews
For some busy parents, the slow-cooker or crockpot, is their best friend. It allows them to make dinner for their family in advance and come home to an aromatic house. Try one of these flavorful recipes for easy weeknight meals.
Slow Cooker Beef with Root Vegetables: http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-beef-with-root-vegetables-recipe/index.html
Try this vegan stew. The dates and the chipotle give it a smoky sweet flavor. http://www.forksoverknives.com/hearty-vegetable-stew/
The Whole Life Nutrition Kitchen suggests serving this curried dish over quinoa. You could also make it more substantial by serving with plain Greek yogurt and braised lentils. http://www.nourishingmeals.com/2010/12/curried-root-vegetables.html
Root Vegetable Puree
Roasting may be our favorite method, but a puree is equally delicious. And, if you’re having company, a lovely orange puree of root vegetables is sure to impress any guest. Try this recipe from Epicurious: http://www.epicurious.com/recipes/food/views/Autumn-Root-Vegetable-Puree-231140#
Once you’ve mastered the puree, you may be looking for different menu ideas with which to serve it. Put it on your table along with any of the following:
Top the puree with crispy thyme roasted chicken thighs and wilted spinach.
Place quickly seared lamb chops from Star Thrower Farm on the puree and drizzle the whole dish with the rosemary balsamic syrup we mentioned above.
Poach salmon in a combination of equal parts orange juice, white wine and water, along with a few thyme sprigs. This method gives the fish a very juicy texture and an alluring citrus flavor – perfect with the puree.
- Use leftover puree, along with other fridge finds to make a wrap. Take a whole wheat or honey wheat tortilla or flatbread and spread warmed puree and leftover chicken or beef, wilted spinach, dried craisins and bleu cheese and roll it up. You have a sweet and savory wrap!
by Becca Camacho
If tomatoes are the jewels of the summer market then apples are surely the darlings of an autumn farmers market. Whether they be Haralson, Honeycrisp, Zestar!, McIntosh or another variety, kids and adults alike are excited to enjoy them. They’re perfect raw, in cider on Saturday morning, and in the form of an apple cider donut from Sweetland Orchard (Note to people who love donuts, get to the market early!). Below are a few fresh ideas for how to use your peck or bushel of apples.
Sauce your apples!
Homemade applesauce is delicious. Absolutely delicious. This version is chunky, sweet and it just feels good to eat it! Your kids will devour it so we’ve given a recipe that makes quite a bit. If you can stand to not eat it right out of the container then consider using it as a sauce for pork chops, a topping for ice cream, substitute your jam for a pb&a sandwich, or top a fresh bagel and cream cheese with it. Try this and you’ll be back at the market the following week asking for more apples!
Applesauce by Susie Camacho
8 pounds of apples such as Cortland or McIntosh (not too sweet and not too tart)
1 c brown sugar
2 tsp cinnamon
2 tsp salt
Peel and core the apples. Then, cut them into chunks and place them in a Dutch oven. Add 2 inches of water to the pan and bring to a simmer. Once it is to simmering, turn down the heat, add a lid and cook slowly until very soft. Maybe 30-45 minutes. When done, taste an apple, if it needs to be sweeter add a little bit of white sugar and stir. Finally, mash with a potato masher or pastry blender until chunky. If you like it smoother then use an immersion blender.
***If you have a food mill, skip the peeling of the apples and when they are soft, run them through the food mill. This also gives you the benefit of a nice pink color.
Apples are, of course, delicious in salads. Here are a few combinations you could do and one recipe for you to try using kale (also available at our market by several vendors!).
Apples, candied pecans or walnuts, blue cheese and romaine with a mustard and white balsamic vinaigrette
Apples, cheddar cheese, almonds or chopped walnuts and spinach with a mustard vinaigrette
Apples, candied walnuts, blue cheese, fresh endive and a balsamic vinaigrette
Apples, celery, feta, arugula and a curry vinaigrette
Kale and Apple Salad by Food Network
Squash is also available at the market. Try this Butternut Squash and Apple Soup from Ina Garten. http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe/index.html
Do you have leftover celery? Use it up in this Celery and Apple Soup from the blog Daily Unadventures in Cooking. The texture is great and the ginger adds a nice flavor. http://www.dailyunadventuresincooking.com/recipe/celery-and-apple-soup-recipe/
Easy Weeknight Meal
Fall is a busy season! Kids are back at school, work may have picked up, and we have less time on our hands. But we still want delicious food. This is a fantastically easy one-skillet dish that will warm your family on a chilly night. Plus, it’s impressive enough for guests!
Pork Tenderloin with Apples by Martha Stewart
And, of course, we all love baked apples. Sweet and delicious! Here are a few recipes to try.
Apple Crisp by Becca Camacho
4 medium tart cooking apples, sliced
1 cup brown sugar
1 cup all purpose flour
1 stick unsalted butter, cut in half then cut crosswise so that you have about 10 pieces of butter
1 cup pecan halves, roughly chopped so they are in large chunks
Butter the bottoms and sides of an 8 inch square pan. Place the apples in the pan and spread them out.
In a bowl add the sugar and flour and stir, then add the butter and, using your fingers, rub the mixture so the flour combines with the butter. Finally, add in the pecans and mix together. Place this topping over the apples and bake at 375 for about 30 minutes. Enjoy!
Paula Deen may be controversial right now, but the Southern lady knows her desserts! Try these baked apples. http://www.foodnetwork.com/recipes/paula-deen/baked-apples-recipe/index.html
Want an impressive cobbler for guests? A vintage recipe from 1989 still knows how to impress with a combination of apples and prunes that create a slight tartness with a thick and buttery crust.
Apple and Prune Cobbler with Buttermilk Biscuit Crust by Food & Wine
8 to 10 servings
2 pounds firm cooking apples, such as Northern Spy
1 cup pitted prunes (about 8 ounces)
½ cup walnut pieces, coarsely chopped
½ cup plus 1 tablespoon sugar
½ teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
Buttermilk Biscuit Dough (recipe follows)
1 tablespoon milk or buttermilk
Peel, halve and core the apples. Slice each half into 5 to 6 wedges, from stem to blossom end. Slice each prune into 3 or 4 strips. In a large bowl combine the apples, prunes and chopped walnuts.
Preheat the oven to 375. In a bowl, combine ½ cup of the sugar, the cinnamon and the flour. Toss with the fruit and nut mixture. Pour the filling into a 1 ½ quart shallow baking dish, sprinkle on the lemon juice and dot with the butter.
On a lightly floured surface, roll the Buttermilk Biscuit Dough a little less than ¼ inch thick, slightly larger than the baking dish. Transfer the dough to the top of the filling and trim any overhang even with the rim of the dish. Flute the edge of the dough at the rim. Slash 4 or 5 vent holes about 1 inch long in the center of the crust. Pain the dough with the milk and sprinkle with the remaining 1 tablespoon sugar.
Bake the cobbler for 30 minutes, or until the dough is baked through and deep golden and the filing is beginning to bubble. Let the cobbler cool on a rack. Serve warm or at room temperature.
Buttermilk Biscuit Dough
This is a soft dough. Use a tart pan bottom or thin flexible cookie sheet to transfer it to the top of the filling.
¾ cup unbleached all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
¾ cup buttermilk or milk
Combine the flours, baking powder and salt. Sift into a mixing bowl.
Cut the butter into 8 or 10 pieces and add to the dry ingredients. Rub the butter in with your fingertips until the mixture resembles coarse meal.
Make a well in the center and add the buttermilk. Toss with a fork to moisten evenly. Let the dough stand in the bowl for 1 minute to absorb the liquid. Turn out onto a floured work surface. Fold the dough over on itself 2 or 3 times until it is smooth and less sticky.
by Becca Camacho
Who doesn’t love beautiful food? We all do. There is a good amount of money spent in the restaurant industry and we pay chefs compliments by oohing and aahing when our specially plated meals arrive at our tables. Don’t you wish you could do it at home? You can! Start with a glamorously pink vegetable like a beet and you’ll soon be giving yourself accolades!
Most beets are delightfully pink but there are varieties such as Chioggias that are pink and white striped. Almost like a peppermint candy. A Golden beet is just like its name, golden like the sun and a Yellow Detroit tricks you by being orange when it’s raw but softening to a yellow when cooked. A beet is a friendly vegetable because you can eat both the bulb as well as the greens which only require a simple sautee. And, they’re very easy to cook.
In general, there are 3 ways to cook a beet bulb. You can steam them, roast them or boil them. All of these ways include removing the dirty outer skin. We find that the easiest – and least messiest – way is to roast them. But, regardless of how you decide to cook your beet, the result is an earthy and pretty product that pairs well with spicy greens, soft cheeses, vinegars, citrus and nuts. Read on for some tips on how to serve your beets.
As mentioned above, there are a few ways to cook your beet, but the easiest (in our opinion) and most fun (also in our opinion) way to cook them is to roast them. Here’s how. Remove the greens and scrub your beets and grab a tube of aluminum foil. You’re going to put each beet in a square of the foil. If you have small beets, you can put them together. Set the beets in a square of oil, drizzle with olive oil, sprinkle generously with salt and pepper and then close up the foil so the beet is completely encased. Set all of these onto a pan and put in a 450 degree for about an hour until the beets are slightly soft. When they are cool enough to be touched, you simply unwrap the beets from their foil and rub the beets with the foil until the skins come off. Of course, if you’ve had a recent manicure or don’t want your hands to turn pink you may want to consider wearing a pair of kitchen gloves. Either dress your beets with a vinaigrette, oranges, walnuts and Singing Hills Dairy goat cheese or use in these recipes below. We have featured recipes for how to use a beet for each course of a meal. As you can see, this is a very versatile vegetable!
Serve this pretty dip for a football party or a Thanksgiving appetizer. http://www.foodandwine.com/recipes/creamy-beet-dip-with-white-crudites
This goat cheese crostini is delicious and pretty. Perfect for a girls’ get together. http://www.myrecipes.com/recipe/beet-goat-cheese-crostini-10000000424539/
A classic Ukranian borscht. Adapted from Yuliya Pokhodnya
2 pieces of beef meat on a bone – you can use a cheap scrap bone from the butcher 4 quart stock pot, 3 quarts full of water 8 peppercorns 2 bay leaves 1 yellow onion, halved 2 parsnips, cut into chunks 1 tbs salt
3 carrots, diced or julienned 2-3 med beets, diced or julienned 1 small baking potato, peeled and diced
¼ savoy cabbage, shredded 1.5 c lima beans
2 minced cloves of garlic, additional salt and pepper.
Put the bone through the salt into the water and bring to a boil then simmer for an hour, skim for fat in the beginning. When the stock is rich in flavor, take out the onion, bay leaf and parsnip and pepper.
In a separate pan, add the olive oil and heat then add the carrots, beets and potato. Once the vegetables are starting to tender add a little bit of stock until the vegetables are al dente.
Add the carrot mixture to the stockpot and let it cook for 5 minutes then add the tomato paste and let it dissolve. Then, add the cabbage and lima beans until the cabbage is wilted. Finally, add the garlic. Turn off the pot and let it sit 20 minutes. Then taste the soup and season with additional salt and pepper as necessary.
Garnish with sour cream or crème fraiche. Chopped tarragon would be pretty too.
This beet green tossed salad is substantial. It could be served as a main course for lunch or with a chicken breast or halibut steak for dinner. http://www.sproutedkitchen.com/home/2012/3/20/beet-green-chopped-salad.html
This is an amazing salad. It is perfect for company and easy enough for a simple family meal. All the components are delicious so if you haven’t the time, just prepare what you can and you’ll still have a delightful salad. http://www.foodandwine.com/recipes/roasted-beets-with-pistachios-herbs-and-orange
Beets? Pasta? Ricotta? Yes please! This is a pretty presentation – you won’t even know it’s healthy! http://www.wholeliving.com/157177/beet-pasta-ricotta
A one dish recipe. Chicken and beets and greens. Try Auntie Annie’s chicken with this dish. http://www.epicurious.com/recipes/food/views/Chicken-Grated-Beets-and-Beet-Greens-with-Orange-Butter-355772
Beets make cakes especially moist, try Martha Stewart’s recipe featured here. http://www.delish.com/recipefinder/chocolate-beet-cake-recipe-mslo0113
by Becca Camacho
Cauliflower is at the market now that it is turning fall. You will see the traditional cream varieties but also Cheddar cauliflower which is orange, Graffiti which is purple and Broccoflower which is green. Mix and match them on your plate for a pretty presentation. Besides the aesthetic value, your friends and family will also receive health benefits as cauliflower is high in antioxidants and fiber. So, don’t feel guilty if you eat a whole roasted head to yourself! Below are some ideas for how to use your market cauliflower.
5 easy ways to dress up your roasted cauliflower
If you’ve never roasted a cauliflower, you’re missing out. What is a crunchy vegetable on salads becomes tender and sweet when roasted. The best parts are the brown caramelized bites. For those that haven’t tried this, simply cut your cauliflower into florets then drizzle with olive oil, kosher salt and freshly ground pepper. Lay out on parchment paper on a sheet pan, taking care that you’re not crowding the florets. Roast at 400 for 35-45 minutes until tender and starting to caramelize. Eat them just like that, they’re delicious! Or, you could dress them up with these ideas:
When you toss the florets with olive oil, add some freshly minced garlic and parmesan to the bowl then squeeze fresh lemon juice over it after the cauliflower has been roasted.
Are you a bacon lover? Try adding chopped thyme to your cauliflower before roasting then sprinkle the roasted cauliflower with chopped bacon and grated gruyere cheese
Make a quick vinaigrette with (for 1 head of cauliflower) 1 tbs lemon juice, 3 tbs olive oil, salt and pepper, 1 tsp chopped parsley and 1 tsp capers. Toss over the roasted cauliflower.
Add 1 tsp garam marsala, 1 tsp tumeric, ½ tsp yellow curry, ½ tsp ginger, ⅛ tsp cayenne pepper and salt and pepper to your olive oil before roasting the florets for an easy Indian version of cauliflower.
Add wedged shallots to your sheet pan when roasting the cauliflower, then make a balsamic vinaigrette with (for one head of cauliflower) 1 tsp balsamic vinegar, the juice of a half an orange, 2 tbs olive oil, ½ tsp freshly minced thyme, ½ tsp of Beez Kneez honey, salt and pepper. Then top with the zest of one orange. You could also add walnuts to this for a heartier side dish.
It’s soup season! Try this creamy cauliflower soup and dress it up for guests with chunks of sausage or chorizo. You could also try croutons or parmesan crisps as a topping.
Did you grow up with boiled cauliflower topped with melted Velveeta? Update your cauliflower for your children with this non-processed version:
Try John Besh’s cauliflower puree this fall with beef stew instead of mashed potatoes for extra veggies! This puree would also be delicious with lamb chops from Star Thrower Farm.
This curried cauliflower recipe from Chowhound is outstanding. Follow the directions especially as stated for the tofu and you’ll have perfectly browned tofu.
If the above cauliflower and chickpea recipe seems too involved for you on a busy weeknight, Gwyneth Paltrow’s new book “It’s All Good” features this easy roasted one. Lay it on a bed of dressed arugula for a quick and nutritious salad.
a 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley
Preheat the oven to 400 degrees F
Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
- Serve warm or at room temperature.
written, with original recipes, by Becca Camacho
For many of us, perfectly ripened red, yellow or even purple tomatoes are the crown jewels of the farmers market. There are intriguing heirlooms, juicy Beefsteaks, sweet Sun Golds and cherries, as well as oblong plum tomatoes that are perfect for saucing. Some of us stand at the market eating the Sun Golds like grapes or an Early Girl like an apple. Others kick their heels together in joy because they have the perfect excuse to make BLT sandwiches several nights a week. Still, while the market season last through the end of October, tomato season is quickly coming to a close.
While this ending is always sad, you don’t have to wait until next summer to enjoy market tomatoes. We have put together some ways that you can preserve the tomatoes for winter meals. One obvious method is to can them but many people are intimidated by this. Others simply don’t have the time to buy a large amount of tomatoes at the market and put them up using this technique. If you are one of those interested in trying canning, below is a good link for how to do this. If you’re adventurous, you should go for it. It’s not hard, just specific, and it’s definitely rewarding. http://foodinjars.com/2009/09/canning-whole-peeled-tomatoes/
If you are more comfortable with following a recipe and freezing for use in the winter, here are some tried and true recipes that are both delicious and freeze well. So, stock up on tomatoes these next few weeks and get busy in the kitchen. You’ll reap the benefits of your efforts this winter!
Easy Balsamic Tomato Sauce
This sauce is a good sauce for any sort of pasta, particularly tortellini or an orechiette (anything with folds or ridges so the sauce sticks to the pasta). You could also try it with feta from Singing Hills Dairy or goat cheese from Star Thrower Farm. It would be delicious with roasted shrimp or used as a sauce with which to bake chicken from Auntie Annie’s Fields.
3 # rinsed cherry tomatoes, grape tomatoes, Sun Golds or a mixture of any small tomatoes
5 garlic cloves, minced
1 large shallot, minced
1 c chopped fresh herbs such as parsley, basil, oregano and chives
kosher salt and freshly cracked pepper
Preheat the oven to 400 degrees. Place your tomatoes in a 9×13 casserole pan. Sprinkle the garlic, shallot, and the herbs over the top of the tomatoes. Drizzle with the vinegar and olive oil, about 3 tbs each. Season with the salt and pepper, about 1 tbs salt and ½ tbs pepper. Bake in the oven until the tomatoes are very tender, about 45 minutes, stirring every so often. Use immediately or freeze in pints or quarts.
Roasted Tomato Soup
This is Minnesota. It’s going to snow. Likely, there will be a blizzard here and there. If you’re like us, one of our favorite lunches or easy weeknight meals in this weather is a classic grilled cheese with tomato soup. Do yourself a favor and make this one from Tyler Florence so that it’s ready to be thawed from the freezer during cold weather. Make a lot of it! Your family will thank you.
The reason why this pasta is so flavorful is because it is using the freshest of ingredients. It takes a little bit of effort to prepare the tomatoes but the burst of flavor is worth it. This recipe makes enough for you to serve on top of pasta for 4 people while it’s fresh, then freeze the remaining sauce into 3 separate containers for 3 more meals this winter!
20 Early Girls or any red tomato about the size of your fist
8 garlic cloves, minced
¼ c tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup of chopped basil
4 tablespoons butter, separated into 4 pats
Set a dutch oven, filled a little over halfway, with water and set it on your range to boil. Meanwhile, score your tomatoes by making an x with a paring knife on the bottom of each tomato.
Once the water has come to a boil, gently place a batch of the tomatoes into the water. Using a skimmer or slotted spoon will be the best way. Leave in the water about 45 seconds. Do not leave them in longer than a minute. Remove the tomatoes from the water and plunge them into a bowl filled with ice water. Then place them on a cutting board. Repeat with the rest of the tomatoes.
By scalding them in the water, you’ve made it easy to slip the skins off the tomatoes. Peel all of the tomatoes. Then, remove the core and most of the seeds. Next, dice them. (Or, if you’re lazy like the author, just squeeze them into a bowl.)
In a large pan, heat the olive oil over medium heat then add in the garlic. Saute until just fragrant. Next, add the tomatoes and about a tbs of salt and bring to a simmer. Then add the fresh basil leaves and butter. Stir until the butter pats have melted. Taste and correct the seasoning. Remove from the heat and serve over fresh pasta or freeze for the future. Enjoy!
Old-Fashioned Tomato Pie
Who doesn’t like pie? Southern Living gives us this recipe for using fresh tomatoes in a flaky crust. We suggest that you double the recipe and have one pie now and put another in your freezer. The best way to freeze it is to let it cool all the way then top it with foil and wrap it with saran wrap. You can bake this pie during the winter directly from your freezer. Serve it with a simple salad or roasted vegetables on a cold night when you need a little sunshine!
Freezer Tomato Jam
Most people can jams, but if you’re more comfortable with the freezer, here is a jam for you! Freeze your jam the same day you’ve made it then, once thawed, it will last for 2 weeks in your refrigerator. http://blissfulbblog.com/blog/2011/6/9/blissful-eats-with-tina-jeffers-tomato-jam-1.html
Are you wondering how you will use all the jam this winter? This jam is both sweet and savory so you can use it many ways. Spread it on egg sandwiches or grilled cheese. Make a crostini with it and some fresh ricotta. Use it to enhance pizza sauce on pizzas. Make it a filling, along with goat cheese in a weekend omelet. Or, add it to a tart for an easy, make ahead weekend brunch. Spread it on your meatloaf instead of ketchup. Or, simply, eat it with fresh a fresh baguette from Patisserie 46.
by Becca Camacho
Mary Dirty Face is bringing some interesting and fun late-summer fruits to the farmers market — grapes and crabapples. Starting this Saturday, Sweetland Orchard will be at the market with crabapples too!
What is so special about the grapes? Can’t I get them at any old store? Sure you can — but not like these. These Swenson red grapes are smooth and sweet, finishing in a burst of tartness. And they are so dark purple that a few of the toddlers at the market last week mistook them for large blueberries!
Also on the table for market-goers are crab apples. Yes, they live up to the stereotype of being both sour and tart, but this combination will entice you. Eat them raw, relishing in their sharp flavor, or use them in a recipe, sweetened with a natural sugar, just like you might do with rhubarb. On Saturday there will likely be two kinds of crab apples at the market: the Dolgo and the Chestnut. Below are some ideas for using these fruits raw or some simple recipes to sweeten the tartness.
Branch out from your melons and corn and put these fun fruits in your market basket!
The Swenson red grapes are so fantastic that it is hard to not eat the whole pint of them on Saturday. If you can bear to save any, here are a few ideas on how to dress them up on your plate.
Cut them in half, sprinkle them with sugar and serve with chopped pistachios on top of steel cut oatmeal.
Use instead of traditional red grapes in your next chicken and walnut salad. Sprinkle a little sugar into the mayonnaise to balance the tartness of the grape.
Make a market breakfast parfait. Layer Star Thrower Farm’s skyr, sliced grapes, Beez Kneez honey and granola in a jar or parfait glass on a busy weekday morning. Or, make it the night before and eat it on the go!
Slice them in half, sprinkle with sugar and lemon zest and roast them in the oven at 400 for 15-20 minutes. If you like mint, add some chopped fresh mint to the roasted grapes. Use this as a topping for ice cream, yogurt, or pancakes. Another fun idea to impress guests is to halve a peach, grill it quickly, fill the pit with Greek yogurt, then top with the roasted grapes. Lastly, you could also roast the grapes without zest and substitute for jelly on a simple PB&J.
And, if all of that seems too much at the end of the day, simply eat your grapes, along with some camembert, while sipping a good riesling. Enjoy!
So tart! So good! Here are a few ideas for you to try and recipes we found to help you cook with these pretty red fruits in case the raw tartness is too much for you.
Substitute in your next recipe that calls for a Granny Smith apple. You will probably need 1.5 crab apples for each apple called for in your recipe if you are baking.
Crab apples are high in pectin so they make a great jelly. Here is an easy recipe from Martha Stewart. http://www.marthastewart.com/336093/crab-apple-jelly
Make crab applesauce! Core and peel 3# crab apples and cut into quarters. Add a half cup of brown sugar, 1 tsp cinnamon and ½ tsp of salt. Put the lid on and bring to a boil, then simmer until very tender. Taste and, if not sweet enough, add some white sugar. Then, using a pastry blender or potato masher, mash the crab apples until they’re slightly chunky.
This blog shares how to make both a crab apple chutney and how to pickle the crab apples. If you make the chutney, use on top of pork chops this fall, spread on brie or goat cheese from the market, or even on top of buttered waffles. If you decide to make the pickled crab apples, serve them on top of roast beef or turkey. Or, use the pickling juice for an easy salad dressing! http://dinnerwithjulie.com/2010/09/08/slow-roasted-crabapples-pickled-chutney/
by Becca Camacho
Are green peppers too mild for you? Is a jalapeno too spicy? Then a poblano pepper is just right! This dark green pepper is typically milder in flavor with just a bit of heat that can add a lot of flavor to your dishes. Poblanos are very common in Mexican cooking such as chile rellenos or in a salsa, but they can also be used in fun late summer salads.
(If you prefer green peppers’ relative mildness, however, try subbing those in instead in some of the recipes below. Or bump it up a couple of notches and try subbing in a variety of spicier peppers. Wondering how spicy the different peppers at the market are? Ask the farmer!)
The skin is waxy, how do I remove it?
Simple! You start by blackening the outside of the pepper. You can accomplish this in one of three ways. You can turn your broiler on and lay the peppers on a sheet pan and broil until the skin is blistering. Turn, and blister all sides until it is properly blackened. Or, you could use some tongs and hold the peppers over an open flame on your gas range or an open flame from your grill. Once the pepper is blackened, put it in a paper bag and close the bag. Let it sit for 10 minutes. Doing so steams the outside skin so that they will easily slip off. Just use your fingers to peel off the skin. Remove the seeds from the inside and your pepper is ready for a recipe. If you want a spicier dish and are pureeing or blending, you might want to keep your seeds to add to the dish.
How can I add this pepper to my regular cooking without a complicated recipe?
Here are some easy ideas that all start with the softened, peeled poblano.
Dice 1 poblano pepper, ¼ of a red onion and 2 avocados. Place in a bowl, add in some salt, lime juice and chopped cilantro. You now have a new take on guacamole.
Add a diced poblano pepper, along with some onions, to scrambled eggs. Slice some fresh heirloom tomatoes from Walsh Ridge Farms and use eggs from Auntie Annie’s Fields for a true Fulton Market breakfast!.
Make a late summer succotash. Saute diced onions, red peppers and garlic in olive oil until almost tender then add 2 ears of Peter’s Pumpkins sweet corn, removed from the cob. Finally, add in a pat of butter, salt and pepper, and chopped herbs such as oregano and basil. Cook until the butter is melted and serve.
Spice up your homemade macaroni and cheese by adding a poblano, along with the cheese sauce, to your noodles.
Chop up 1-2 poblanos and add them to your next batch of cornbread.
Create a Mexican melange of vegetables by grilling zucchini and yellow squash and red onions, then adding roughly chopped poblanos to the mix. In a bowl create a vinaigrette with 1 tsp lime juice, 1 tbs olive oil, 1 tbs chopped cilantro and ½ tsp cumin. Drizzle over your veggies. You could also add cotija cheese or queso fresco and/or black beans in order to make this side dish more substantial. Grilled salmon from Wild River Salmon at the market, would be an excellent protein to serve with this dish.
I usually see poblanos stuffed in Mexican restaurants. How do I do make them at home without frying them?
Here is a straightforward recipe that calls for stuffing them with chicken and rice. You could also substitute quinoa for the rice and cooked pork would be a good substitute for the chicken if you prefer that flavor.
Who doesn’t love salsa? This one highlights the poblanos and fresh tomatoes from the market.
Grilled Tomato-Poblano Rajas by Rick Bayless
1 generous pound (2 medium-large round or 5 to 7 plum) ripe tomatoes
1 thick slice white onion
2 large garlic cloves, unpeeled
1 or 2 fresh poblano chiles
1 tablespoon fresh lime juice
1 or 2 tablespoons roughly chopped cilantro (thick bottom stems cut off)
Turn on a gas grill to medium or light a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. If you have wide grates, place a perforated grill pan over the grates. Lay the tomatoes, onion, garlic and chile directly over the fire and grill, turning occasionally, until everything is soft and blackened in spots—about 10 minutes for the garlic, 15 minutes for the chile and 20 minutes for the tomatoes and onions. Cool all the vegetables until handleable, then peel the tomatoes and garlic. Roughly chop them along with the onion, scoop into a food processor and process into a coarse puree. Transfer to a serving bowl. Peel the chiles and pull out the stem, then rinse briefly to remove all the seeds and bits of skin. Slice into 1/8” strips and stir into the salsa along with the lime juice and cilantro. Taste and season with salt, about 1 teaspoon. If the salsa is too thick, drizzle in a little water.
Want to amp up your Taco Tuesday nights? Try this easy, one-pot puebla style pork dish.
Rajas Poblanas adapted from Elena Zelayeta via Elena’s Fiesta Recipes
Serve this with refried beans and flour or corn tortillas
1 lbs pork, cut into cubes (like stew meat)
2 tsp kosher salt
3 large tomatoes, peeled and chopped
1 onion, minced
1 clove of garlic, mashed
1 tbs cumin
½ tsp ancho chile pepper (optional)
6 roasted and peeled poblano chiles
Place the pork in a dutch oven with about ¼ c of water and cover. Cook slowly, over medium heat until meat is tender, water disappears, and the pork is brown and beginning to cook in its own fat. Add the onion, garlic,cumin and chile pepper, if using. Finally, add the peppers. Allow all to simmer until tender and well seasoned, about 10 minutes.
It’s hot outside now, but make this roasted poblano soup and freeze for the fall.
The cream goes will with the mild spice of the poblano.