October 22nd Market Recipes ft. Savory Sunchokes

Sunchokes, also known as Jerusalem Artichokes, are a commonly overlooked vegetable. Sure, they look like knobby wrinkled potatoes, but there is so much more to them than meets the eye. The sunchoke plant looks like a towering sunflower, anchored into the soil by a huge tangle of root. Once you’ve dug up this large root, washed all the dirt out of the crevices, and cut it into manageable pieces, the savory artichoke-like flavor of the sunchoke can finally be appreciated. I was getting over a cold and refrained from sampling yesterday, but one of our wonderful marketeers, Logan cooked up the following delicious dishes including an excellent sunchoke stir fry.

  • Raw Black and Watermelon Radishes (October 8th post)
  • Spinach Salad with Shallot Balsamic Dressing
  • Stir Fried Sunchokes with Sesame Oil
  • Delicata Squash with Green Kaleimg_3055-2

SPINACH SALAD WITH SHALLOT BALSAMIC DRESSING:

  • Ingredients:
    • 2 bu. Spinach
    • 1 Shallot, minced
    • ~6 Tbsp Olive Oil
    • ~4 Tbsp Balsamic Vinegar
    • Salt to taste, ~2-3 pinches
  • Directions:
    • Mince a shallot and place into a bowl.
    • Add olive oil and balsamic vinegar to the bowl and use the back of a spoon to smash the shallot in the juices. This will release the garlic flavor of the shallot into the dressing, and you’ll instantly be able to smell the resulting fragrance explosion.
    • Add in a few pinches of salt and let sit while you chop up your spinach.
    • Toss the spinach in the dressing, and if needed add more salt, vinegar, or oil to taste. Though it can be served right away, letting the vinegar soften the spinach for ten to fifteen minutes before serving can really accentuate the deliciousness!img_3062-2
    • Excellent paired with the stir fried sunchokes.

STIR FRIED SUNCHOKES WITH SESAME OIL:

  • Ingredients:
    • 1 Shallot, finely chopped
    • 4-5 Sunchokes, finely chopped
    • 2-3 Tbsp Olive Oil
    • 1 Tbsp Sesame Oil
    • Salt
    • Parsley, Cilantro, or your herb of choice
  • Directions:
    • Finely chop your shallot and set aside.
    • Cut the sunchokes into even slices by first cutting them in half lengthwise, then cut each half lengthwise again. Finally, make thin slices all the way down your sunchoke pieces.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in your sunchokes and stir around. Cover and let cook about five minutes. Sunchokes have a strong crunch to them, so you’ll want to make sure to cook them thoroughly so that they become soft.
    • Add in the sesame oil and salt and let cook another five to ten minutes until soft to the taste.
    • Mince up some fresh herbs and sprinkle on top before serving.

DELICATA SQUASH WITH GREEN KALE:img_3061-2

  • Ingredients:
    • 1 Shallot, finely chopped
    • 1/2 head Garlic, finely chopped
    • 1 Delicata squash, chopped into half moons
    • 1/2 bunch Green Kale, finely chopped
    • 2-3 Tbsp Olive Oil
    • Salt
  • Directions:
    • Finely chop your shallot and set aside.
    • Delicata squash have a very high sugar content, and their skin is so tender that it doesn’t require peeling. Cut the top and bottom ends off the squash and stand up on end so you can slice it in half lengthwise. Scoop out the seeds with a spoon and then cut each half in half lengthwise again. Make thin slices all the way down each squash quarter, so that you make little moon shapes.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the delicata squash and stir around to coat in oil. Cover and let cook about eight minutes.
    • Finely chop garlic and green kale and add into the pan, along with a few pinches of salt and a splash of oil if needed. Let cook about three minutes covered.
    • Remove the lid and let cook another few minutes until the squash is tender to the taste. Add more salt if needed.

Happy cooking!

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October 8th Market Recipes ft. Hakurei Turnips

This Saturday was one of my favorite markets of the season. It was a perfect autumnal Oregon day, complete with a misty morning and a beautiful sunny afternoon. Tis the season of cool days and warm sautés. This week I’m throwing in some photos of our market booth at the end of the recipes, everything was just too beautiful not to share. Happy cooking everyone! img_2948-2

  • Kohlrabi, raw (June 4th post)
  • Watermelon Radish, raw (right photo)
  • Black Radish, raw (right photo)
  • Hakurei Turnip: Raw & Tamari Stir Fry
  • Delicata Squash and Poblano Pepper, sautéed
  • Broccoli and Romanesco, sautéed

RECIPES:

  • Hakurei Turnip Tamari Stir Fry
    • For those of you who had the luxury of tasting these sweet treats in the spring, the rumors are true, Hakurei turnips are back in season. Raw, these turnips are soft and sweet and pure with fall magic. They can be eaten like an apple, added to a salad, or my favorite- used as a vehicle for dip. If you can stop munching them raw for a moment and use them in a stir fry, they are extremely satiating. There is no reason to not utilize the entire plant in the stir fry- the roots, stems, and leaves are all delicious and add to the meal.img_2947-2
    • INGREDIENTS:
      • 2 bunches Hakurei Turnips
      • 1-2 large shallots, chopped finely
      • 1/2 head Garlic, chopped finely
      • Olive Oil
      • Tamari
      • Salt
    • DIRECTIONS:
      • Finely chop the shallots and garlic and set both aside.
      • Remove the tails and tops from the Hakurei turnips, cut them in half, and then slice them thin.
      • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
      • Add in 3-5 Tbsp of tamari and let cook another minute, allowing the tamari to reduce ever so slightly.
      • Add in your Hakurei turnips and the garlic at this point. Adding garlic later in the cooking process preserves its flavor, which you definitely want when you’ve spent the time to peel and mince. Let cook about 3 minutes.
      • Roughly chop the turnip greens and stems and add them into the sauté. Add another splash of tamari  and a pinch or two of salt and let cook 1-2 minutes.
      • Turn off the pan and add more salt and tamari to taste if needed. Serve as is or over rice.
  • Delicata Squash and Poblano Pepper, sautéed
    • This amazing dish can only be enjoyed in a small window of time when we still have summer peppers hanging on despite winter squash encroaching on our market shelves. It was a favorite last year at market and continues to be one of mine, as the smoky poblano flavor compliments the creamy sweet delicata so well.
    • INGREDIENTS:img_2958-2
      • 1 Delicata squash, sliced into half-moons
      • 3-4 Poblano peppers, sliced thinly
      • 1-2 large shallots, chopped finely
      • 1/2 head garlic, chopped finely
      • Olive oil
      • Salt
    • DIRECTIONS:
      • Cut the ends off your delicata squash to make a flat surface, then stand it on end and slice it in half lengthwise. Use a spoon to remove the seeds. Make thin half-moon slices down the delicata. Set aside.
      • Finely chop the shallots and garlic.
      • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
      • Add in the sliced delicata and let cook covered about 4-6 minutes.
      • Chop the poblanos in half and rip out the seeds and stem (make sure to wash your hands after touching the spicy seeds). Chop each half into thin slices.
      • Add the poblanos, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
      • Let cook a couple more minutes to desired softness. Add more salt to taste, and enjoy! Customers last year said this dish was a hit at Thanksgiving.
  • Broccoli and Romanesco, sautéedimg_2954-2
    • INGREDIENTS:
      • 1 head Broccoli, broken into pieces
      • 1 head Romanesco, broken into pieces
      • 2-3 Carrots, sliced into discs
      • 1-2 large shallots, chopped finely
      • 1/2 head garlic, chopped finely
      • Olive oil
      • Salt
    • DIRECTIONS:
      • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
      • Finely chop the shallots and garlic.
      • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
      • Add in the broccoli and romanesco and let cook covered 3-5 minutes.
      • Slice up a few carrots just to add some color to the green sauté. Add them into pan along with garlic and 1-2 pinches salt. Let cook another 3-5 minutes uncovered until the broccoli and romanesco are cooked but still have some crunch.
      • Enjoy!

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Potato Varieties from left to right: Mountain Rose, Nicola, Rose Apple Finn Red Fingerlings, Purple Majesty, French Yellow Fingerlings

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September 24th Market Recipes ft. Poblanos with Purple Potatoes

It’s that wonderful time of year when autumn has just20160903_074715-2 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 sorbet20160924_112541-2
    • 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)

NEW RECIPES

Poblanos with Purple Potatoes

  • Ingredients:
    • 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 potatoimg_2596-2
    • 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
    • Salt
  • Directions:
    • 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.img_2628-2
    • 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.

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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.img_2638-2
  • Ingredients:
    • 2 pints shishitos
    • Oil, preferably high heat (not olive oil)
    • Salt
  • Directions:
    • 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!

August 20th Market Recipes ft. Crockett Green Beans

A big thanks to everyone who braved the heat and made it out to one of our farmers markets yesterday! Our marketeers and our produce were a bit wilted by the end of the day, but we made it through! Despite the heat wave, there was still one very good reason to turn on the stove, and that reason was green beans.

Last season we grew a new variety of bush beans called Crockett and we were blown away by their highly productive growth habit and even ripening. Not only did they yield extremely well, but their quality of flavor and plumpness were exceptional, so much so that we sold out nearly every market. Yesterday at market we cooked up some of our Crockett beans and sampled many other summer treats raw. At home, I made lacto-fermented dilly beans that remain crisp and flavorful throughout the winter months!

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  • Crockett Green Bean Sauté with Tamari
    • Ingredients:
      • 1-2 lbs. green beans
      • 1 large shallot, finely chopped
      • 4-6 cloves garlic or 2-3 cloves elephant garlic, minced
        • Some of our markets carry elephant garlic, but in Corvallis I used some wonderful garlic from Goodfoot Farm.
      • Olive oil
      • Tamari
      • Salt
    • Directions:
  1.  Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer.
  2. Coat the pan in olive oil and heat up to medium high temperature. Meanwhile, chop up your shallots and add them into the oil once it’s up to temperature.
  3. Add about 3-4 Tbsp tamari to the shallots in the pan and let cook about 2 minutes. This will make a kind of tamari reduction that will coat your beans.
  4. Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 5 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic.
  5. Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness.
  6. This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. Green bean season is now! Don’t miss out on the deliciousness.
  • Tomato Basil Salad (July 2nd post)Copy of CAM00415 (2)
  • Raw Pimento Peppers
    • Pimento peppers look like flattened red bell peppers, but with thick walls and a crazy sweet flavor. I like to eat them raw like apples this time of year, but they’re also excellent raw as a vehicle for dip or cooked lightly in a sauté. See the photo at right.
  • Melons!!! Check out next week’s post for a detailed breakdown of our 2016 melon varieties.
    • Red, Orange, Yellow, and Sorbet WatermelonIMG_20150822_155628 (2)
    • Charentais and Divergent Cantaloupe
    • Honey Orange Melon

 

July 16th Market Recipes ft. Summer Squash & Broccoli

20160717_090811Yesterday was a lovely cool weather day, a special treat in the middle of July. Many vegetables made their debut at our market stands, including green beans, tomatillos, poblano peppers, and Anaheim peppers. Recipes including these tasty summer staples will come in a few weeks when we are flush with them. The veggies we currently have in abundance are featured in the following recipes, especially tomatoes and summer squash.

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  • Summer Squash & Broccoli Sauté20160713_082839
    • Ingredients:
      • 4-5 yellow summer squash
      • 1 large head broccoli
      • 1 bunch cipollini onion
      • 1/2 head garlic
      • Olive oil
      • Salt & pepper to taste
    • Directions:
  1. Slice off the roots and tops of each cipollini onion in your bunch, and slice each onion in half. Remove the outer layer of skin off each half, place flat face down on the cutting board, and slice the onion lengthwise into thin pieces. Cipollini onions are especially sweet and work nicely for this dish, but any onion will do! Set aside the chopped onion.
  2. Take your head of broccoli and with the knife simply slice off bite-sized little trees. You’re not really chopping, it’s more like pruning where you remove individual branches. It’s important to remember that the shapes you chop things into affect texture and flavor. Set aside your broccoli trees and slice up the leftover stem matter into small thin slices. This takes a few minutes, which is why I chop the broccoli before I turn the pan on.20160713_082823 cropped
  3. Coat a frying pan with olive oil and heat up to medium-high temperature, until a piece of onion begins sizzling. Then add in the rest of the onion in the pan.
  4. While the onion begins to cook, slice up your summer squash into thin discs, adding them to the pile of broccoli stem pieces.
  5. Add the broccoli trees into the pan and stir around to coat with oil. Place a lid over the pan and let cook for 2-3 minutes. Mince up your garlic in this time.
  6. Remove the lid and add in the minced garlic, and the summer squash and broccoli stem slices. Garlic flavor is much stronger when you add it in a little later in the cooking process. Stir everything around to coat in oil and let cook another 2-3 20160717_092226minutes.
  7. Add salt and pepper to taste, 2-3 pinches of each. Stir around. Just before the broccoli and summer squash is cooked through, when you can still see some raw parts, turn off the pan. Everything will finish cooking as the food cools for 2-3 minutes. Taste and adjust salt levels as needed. Serve with rice, or for breakfast with hot sauce and a fried egg!