They make me swoon. Gloriously beautiful with gradient purple and deep greens. I could easily gaze at them all day. Among the beans, the melons, the peppers and the peaches, David picked up a crate of Italian artichokes. I seriously could not tear my eyes away from them. The moment our shoot was over, I beelined it back to the artichoke stand and picked this beauty up. These guys are meaty and rich. Hearty enough to hold its own to any sauce, they offer a summer grassiness that, I found, pairs perfectly with lemon and lots of it.
Freshly steamed Italian artichoke leaves dipped in a super lemony garlic aioli is enough goodness to make anyone swoon. Steamed artichokes are simple to prepare. If the points of the leaves are spiky, then give them a quick trim with your kitchen sheers.
Allow the artichoke to steam, with the lid on, for 45 minutes to an hour depending on the size of your artichoke. Place all ingredients except for the olive oil in your food processor and blend until well combined. When the ingredients are all blended, and with the machine running, slowly pour in olive oil in a steady stream until the sauce emulsifies. I always figure, and I am sure I am not alone, that inspiration will find me.
And she does, eventually. I stand in awe of all of the gorgeous organic produce totally overwhelmed and very likely salivating. Exactly like a kid in a candy store. They should issue blinders. The produce is unlike anything you find in a grocery store.
24 Fall Farmers' Market Recipes
Where else can you shake hands with the farmer who still has dirt under his fingernails. When I gathered these ingredients I had no clue what was going to come of them. Place arugula in a bowl of ice water and put in the fridge for about an hour to cut the down on the bitterness. It also makes for a clean, crisp leaf.
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Toss squash, carrot and fennel in a bowl with lemon, olive oil, dill and salt. Let sit and marinate for about 20 minutes. Serve topped with potatoes, shallots, shaved pecorino, a turn or two of freshly cracked black pepper and a gently dusting of fennel pollen.
That's just the beginning!
I like to keep the marriage of tastes to a minimum so picking out subtle flavors happens pleasantly and naturally. But this morning was a little different. I have a couple of sacks of dried cherries that were a gift from one of my most favorite commercial clients, The Cherry Country. When she handed them too me the first thing that popped into my head was: The problem was, that I had about another month before asparagus started to nod their little green heads at the markets.
Boy was it worth the wait. These little guys are delicate crisp and lemony and perfectly complimented the Royal Annies. I had intended only to toss in some caramelized shallots, shredded prosciutto and crumbled ricotta salata to complete the dish, then, I remembered that I had a tiny tub of untouched fennel pollen sitting patiently in my spice drawer. Would adding fennel pollen be over the top? The cherries were already a departure from my usual methods. They were on the verge of being one ingredient too many. My gut clenched up and I hesitated. Fennel Pollen can be difficult to find.
If you live in Portland, Foster and Dobbs offers it. Otherwise, there are a few online resources. Fennel Pollen adds a hint of delicate anise to the finish of a dish. You may not notice it at first, but it will linger on your palate as the other flavors start to fade. One shallot, thinly sliced. I am always more than happy to pay for good food and good service and take no issue with paying exorbitant prices for wine, as I know that is how restaurants stay afloat.
But, sometimes, a place just leaves me wondering why. Why, when the menu is almost exclusively vegetarian are we paying so much for a screw top wine? We had been to this restaurant before. Renovation and expansion has led to fine dining prices and overly salted pan-fried trout. Mushrooms were salty, too. As was my really expensive roasted chicken with three tiny potatoes.
Maybe they were having an off night in the kitchen.
This is all is about to lead me to my current rant about how, I feel, farm-sourced foods in Portland are only affordable to the elitist. I want to and do! I especially love the act of exchanging money for produce with a farmer whose still got soil under his fingernails. Those things are important, very important. No middle man, no market stand rent, just produce and the farmer. If you take issue with my cooking with veal, read my post on veal here. To reconstitute your dried mushrooms, place them in a small bowl.
Add very hot, but not boiling water and fill with enough water to allow the mushrooms to expand. Let sit for 30 minutes. Knead the dough in your bowl for a few minutes until the dough has a consistency that is soft without being sticky. If your dough is sticky, add flour as needed. Lightly flour a surface and knead buckwheat dough for about 15 minutes.
Cover with plastic wrap and let set for 30 minutes to allow the gluten to form. Toss in pea tendrils give a good stir or two, remove from heat and place mixture in a large bowl. Let cool for a bit then place the bowl in the fridge. Shake the saucepan gently to prevent the vegetables burning.
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Melt the rest of the butter in a small saucepan and stir in the flour using a wooden spoon. Stir in the milk, making sure there are no lumps. Stir well and bring back to a boil.
leeks | Tumwater Town Center Farmers Market
Serve hot, garnished with parsley. Cawl Aberaeron Aberayron broth 1. Dice the bacon and beef. Place the meat and all the vegetables except the leeks in a large saucepan; cover with water and season to taste. Add the leeks and continue heating for a further 10 min.
Chicken braised with leeks and figs 1 T butter 3 c coarsely chopped leek ca. Add leeks; saute 5 min or until tender.
Basil, Blackberry, and Grilled Chicken Salad
Remove leeks from pan and set aside. Combine flour, salt, pepper, chicken in a plastic bag and shake to coat. Place chicken in the skillet and brown on all sides, ca. Return leeks to pan and add wine, vinegar, honey, parsley, thyme. Bring to a boil, cover and reduce heat. Add figs and simmer another 10 min. Remove parsley and thyme sprigs. Sprinkle with parsley and thyme garnish if desired.
Excerpt from the Market Newsletter originally published on 16 Dec, Fruitcake has become more joke than a treat in these days of pretty mail-order bricks in sugar mortar, but a nice homemade fruitcake, still fresh and soft, kept properly wrapped and cool, is worth the effort. For actual recipes-in-the-newsletter I have a couple of interesting things I came across while researching the gratin idea. Leek gratin medium leeks, dark green and all but 2 inches of light green removed 1 c heavy cream salt and pepper to taste Cut leeks in half lengthwise and rinse out any grit. Arrange them cut side down in a baking dish just large enough to hold them in a single layer; some can be turned on their sides if necessary to fit.
Top with cream and season to taste. William Morrow and Co. Pommes Anna 12 Tbsp. Set over low heat and arrange potato slices in layers. Build the bottom layer especially carefully so the slices overlap and look nice. Sprinkle each layer with salt, pepper, and more butter as desired. When complete, butter or oil a pot lid slightly smaller than the pan and press in firmly on top of the potatoes.
Cover the pan and place in a F oven on a baking sheet in case of drips. Bake 20 min, remove from oven and press the potatoes again. Bake uncovered until the sides are brown and crisp, min.
Pour off any excess butter, holdign the potatoes in the pan with the lid. Invert onto a plate and serve in wedges.
Sample of "How to Fix a Leek and Other Food from Your Farmers market" by Sandra Garson
Chocolate martini 3 oz. Strain into two martini glasses and garnish each with a Kiss. You can also add half a teaspoon of Cointreau or other clear liqueur of your choice to influence the flavor. Green Butterfly Press, c Ten Speed Press, Gifts allow us to demonstrate exactly how little we know about a person. And nothing pisses a person off more than being shoved into the wrong pigeonhole. A tule fog fills the sky— Yuletide. Do give books — religious or otherwise — for Christmas. All the people ones hates most gathered together in the name of goodwill and all that.
Soak the saffron in the boiling water until the water is a deep golden color.