It’s that wonderful time of year when autumn has just begun, and our market stands are filled with both summer and fall foods. Yesterday at the Corvallis Farmers market our sample table was a perfect example of this, with a rainbow of fresh watermelon samples next to hearty fall sautes.
For those of you lovelies who have been reading these market recipe posts regularly, I apologize for posting sporadically during peak season. Now that things are beginning to slow down at the farm I finally have time to post again. Thank you for your support! Here’s everything we sampled up downtown yesterday.
- Watermelon: orange, yellow, and sorbet
- The season is coming to and end, we’ll have to eat as much melon as we can before they’re gone!
- Specialty Melons: Charentais cantaloupe, Honey orange
- Hot Chioggia Beet Salad (July 9th post)
Poblanos with Purple Potatoes
- 1-2 large shallots, chopped finely
- 6 medium purple potatoes: slice each potato in half, then slice in half again before making thin slices down the length of the potato
- 6 poblano peppers, roughly chopped
- 1 head garlic, chopped finely (We don’t currently have garlic, but Goodfoot farm has an excellent crop this year!)
- Olive oil
- I like to chop everything in this dish before I even turn on the pan, because the timing needs to be right so that the potatoes and peppers finish at the same time. I often have trouble burning potatoes when cooking them with other vegetables, but I’ve found a little trick that takes away most of that risk. After you chop your potatoes thinly, spread them out on the cutting board and place a cloth or paper towel over them. Press down on the potatoes to remove as much water from them as you can. It makes a big difference! (And it works perfectly for hash browns.)
- Note that the poblano seeds are often very spicy, so you’ll want to wash your hands well after removing them. A small amount of heat is retained in the peppers themselves, but for the most part it just offers an incredibly full flavor.
- Coat the bottom of the pan in olive oil and heat it up to medium high temperature; if a piece of shallot sizzles in the oil it’s up to temp.
- Add in the shallots, stir them around, and let cook about 2 minutes.
- Add in the poblanos next, as they will take longer to cook than the thinly sliced potatoes. Cover and let cook 7-10 minutes.
- The peppers should be about halfway done at this point; add in the potatoes and the garlic and let cook with the lid on another 5 minutes.
- Remove the lid and add in 3-4 pinches of salt; stir. Let cook another 2-5 minutes with the lid off until the veggies are done to your satisfaction. I usually take out a sample to taste before deciding when a dish is done.
- Optional Deliciousness:
- This dish is my staple breakfast! I always add cheese, fried eggs, and hot sauce to tie everything together, and I highly recommend it. I even freeze bags of raw poblano slices so that I can make this all winter long.
Fried Shishito Peppers
- Shishito peppers look similar to a padrone, another small, green, thin-walled pepper, though they aren’t spicy 99% of the time (you never do know with peppers). Because they are so small, you don’t need to bother slicing them up. Cooking them whole retains moisture, saves time, and it’s fun to just pick one off the plate and eat the pepper straight off the stem.
- 2 pints shishitos
- Oil, preferably high heat (not olive oil)
- Heat the oil up in the pan to medium high and dump the shishitos into the pan whole. Cover with a grease screen to avoid splattering.
- Let the peppers fry in the oil 5-10 minutes, stirring them around occasionally.
- Salt the peppers with 2-3 big pinches and let fry another 2-5 minutes.
- Serve as a snack or side dish. I forgot to take pictures of samples at market yesterday so I recreated everything at home this morning. We ate the shishitos along with our poblano potatoes and they were delicious!