Here’s what we sampled up down at the waterfront yesterday!
- The Lazy Man’s Pickle: Cucumbers with Dill and Lemon (July 2nd post)
- Tomato Basil Salad (July 2nd post)
- New Alteration: For those of you who came to market earlier in the day, this plate was made with Siletz tomatoes as it was on July 2nd. But later in the day, we decided to shake it up a bit and make the same dish with Purple Cherokee Heirloom tomatoes, which have a wonderfully unique flavor and a beautiful dark color.
- Spinach Basil Salad (June 25th post)
- I made this salad for dinner after market, along with thick slices of Siletz tomato and fresh mozzarella-like cheese from La Mariposa, a wonderful cheese vendor at the Corvallis Farmers Market. It was amazing! I highly recommend it.
- Hot Chioggia Beet Salad (May 7th post)
- New Alteration: The only difference here is that I used Chioggia beets, which have a white and red concentric circle design in the center. They tend to have a more mild beet flavor, and unlike typical red beets, they don’t turn everything you have dark pink. Also, they’re simply gorgeous, and that is reason enough to try them out. Sadly, I did not get a photograph of this dish before the people of Corvallis gobbled it up, but you can see a chioggia beet here.
- Yellow Straightneck Squash with Red Mustard Greens
- 2-3 Pearl Onions, sliced thin or however you would like them
- 1/2 head Garlic, minced
- 4-5 Yellow Straightneck Squash, sliced thin into discs (They’re just like yellow crookneck squash, only… you guessed it, the neck is straight.)
- 1 bunch Red Mustard Greens
- Olive oil
- Salt & Pepper to taste
- Pre-chop the onion and garlic.
- Coat the pan in olive oil and heat up to medium-high until a piece of onion in the oil starts sizzling.
- Add in the onion and garlic and stir around in the oil.
- Slice up the squash into discs, and add them into the pan once you’re done. Stir around to coat in oil, adding more oil if need be. Let cook 5-8 minutes, stirring around occasionally for even cooking.
- Roughly chop up a bunch of red mustard greens. With the heat that we’ve been having lately, our mustard greens have been getting spicier every day. Their lovely peppery flavor is especially delicious when paired with the creamy combination of garlic and summer squash.
- Add in a couple pinches of both salt and pepper, and stir around. Let cook just 2-3 minutes more.
- Let cool a few minutes and taste to see how your salt levels are, adjusting accordingly. This dish looks beautiful with the bright yellow squash and dark green leaves, and would be wonderful with rice and grilled chicken or tempeh. Enjoy!
Now that summertime is officially upon us, our tomato selection is becoming increasingly diverse. Yes, it’s true that most tomatoes will satisfy the everyday tomato emergency, but sometimes it’s nice to have that one perfect tomato that would maximize deliciousness. Yesterday we focused on sampling our Siletz tomatoes, though we also had big beefs, early girls, and heirlooms brightening up our shelves.
- Fresh Kohlrabi with Lemon and Salt (June 4th post)
- Pico de Gallo (June 25th post)
- New Addition: This week I added in one minced jalapeño to bring up the spice level a bit, and it was delicious. Depending on the jalapeño, I think two could be even better!
- Zucchini Sauté with Spinach and Garlic (June 25th post)
- New Addition: Last week I used cocozelle squash, but this week we didn’t have any so I used zucchini and it turned out just as well. I also used spinach today in place of lacinato kale, just to shake things up a bit. See photo at right.
- The Lazy Man’s Pickle: Cucumbers with Dill and Lemon
- Tomato Basil Salad
THE LAZY MAN’S PICKLE: CUCUMBERS WITH DILL AND LEMON:
This cucumber salad takes hardly five minutes to prepare, and is a wonderful snack or side dish on a summer day. In a large bowl, mix together the following ingredients:
- 3-4 Cucumbers, sliced into discs
- 1/3 bunch Dill, finely chopped
- Lemon juice to taste
- Salt to taste, 2-3 pinches
TOMATO BASIL SALAD:
This is so simple to make, and it’s so tasty! I may have eaten as much of it myself as I sampled. This dish can be eaten as is for a snack or side dish. For ultimate luxury, get some locally made cheese and a loaf of fresh bread, sit down in the grass somewhere, and enjoy your tomato basil salad accompanied by other fresh farmers’ market goods. The Siletz tomatoes used in this dish are front and center in the photo below, with heirloom tomatoes scattered around. Mix together the following ingredients in a bowl and then serve:
- 4-5 Siletz tomatoes, sliced into big chunks
- 1/4 bunch Basil, finely chopped
- Salt to taste, 2-3 pinches (Coarse salt really ties the room together.)
Summer is officially here, and with it has come another slew of seasonal produce. It’s now that time of year when a few quick chops is all that stands between you and a meal of simple fresh food. The following recipes focus on quick raw dishes that can be enjoyed without turning on the stove, although I did break down and cook up some zucchini, I just missed it so much all winter.
- Fresh Cucumber with Lemon and Salt
- Fresh Kohlrabi with Lemon and Salt (June 4th post)
- Cocozelle Squash Sauté with Black Kale and Garlic
- Spinach Basil Salad
- Pico de Gallo
FRESH CUCUMBER WITH LEMON AND SALT:
Cucumber season is in full swing! Eat them whole like an apple, slice them up with lemon and salt, mince them into a salad- cucumbers are good for everything.
COCOZELLE SQUASH SAUTE WITH BLACK KALE AND GARLIC:
Summer squash and garlic are soul mates, and when they are together, deliciousness is sure to result. Many people asked me, “One head of garlic? You must mean 1 clove?” No sir, no ma’am, I mean one head! Though garlic is most commonly treated as a seasoning, I prefer to treat it as a vegetable as it provides a savory flavor that makes vegetarian dishes feel especially filling. Feel free to add as much as or as little as you wish! I used Cocozelle in this dish, a type of zucchini that has thicker skin which helps the squash maintain its form without getting mushy in the pan.
- 3 Cocozelle Summer Squash, sliced into discs
- 1/2 Willamette Sweet Onion, finely chopped
- 1 head Garlic, finely chopped
- 1 bunch Lacinato Black Kale, roughly chopped
- Olive oil
- Salt to taste
- Coat the bottom of the pan in olive oil and bring it up to medium-high heat.
- Once up to temperature, add in the chopped onion and cook for 2 minutes.
- Add in sliced squash and garlic, stirring around to coat everything in oil. Sauté for about 7 minutes.
- Stir in the black kale and add a couple pinches of salt. Sauté for about 3 minutes. Timing is somewhat key here, as we don’t want the squash to get mushy. Make sure to add in the kale while the squash is still a little bit raw so that both the kale and the squash finish cooking about the same time in the pan.
- My favorite way to eat this dish is for breakfast topped with two fried eggs and some hot sauce. However it is also delicious along side rice and chicken, or just by itself.
SPINACH BASIL SALAD:
Spinach is not the biggest fan of hot weather, so I made this dish in an effort to enjoy it in its prime before we all have to go a month or two without its tender greens in our lives.
- 1 bunch Spinach, roughly chopped
- 2/3 bunch Basil, finely chopped
- ~6 Tbsp Olive Oil
- ~4 Tbsp Balsamic Vinegar
- 3 cloves Garlic, minced
- 1/4 Willamette Sweet Onion, minced
- Salt to taste, 2-3 pinches
- Mince the garlic and onion and place them in a medium bowl.
- Pour the olive oil, salt, and balsamic vinegar into the bowl, and mash the onion and garlic into the dressing a bit with the back of a spoon. This is the magic secret! All those onion and garlic juices will release into your dressing making it incredibly flavorful.
- Chop up the spinach and basil and toss them in the dressing.
- This salad is delicious as is, although if you let it sit 10-15 minutes before serving, the vinegar will break down the spinach a bit making for an extremely tender salad.
PICO DE GALLO:
Pico de Gallo is one of my main dinners during the summer. All you have to do is roughly chop up the following ingredients, dump them all in a bowl, and mix them around. Serve with tortilla chips, on top of tacos, or if you’re crazy like me, grab a spoon and experience just how fresh summer can taste. You’ll notice from this picture that I like my pico with heavy quantities of onion; for those of you who prefer less onion, feel free to add less.
- 4 medium Tomatoes
- 1 medium-large Willamette Sweet Onion
- 2-3 cloves Garlic, minced
- 1/2 bunch Cilantro
- 1/3 bunch Basil
- Lemon Juice to taste
- Salt to taste
Oh my gourd, yesterday was blazing. We sprayed our vegetables and our employees with produce misters in the record-breaking heat. After cooking up a plate of fava beans, I quickly decided it was much too hot to be working with a flame. As a result, we have two new recipes featuring all raw ingredients.
- Fava Beans with Garlic Scapes (May 21st post)
- New Addition: Today I added 1 bunch of black kale (lacinato), chopped roughly and thrown into the pan 5 minutes before the beans were done.
- Raw Hakurei Salad Turnips (May 1st post)
- Fresh Kohlrabi with Lemon and Salt
- Almost-Summer Salad
FRESH KOHLRABI WITH LEMON AND SALT:
Not many people are familiar with this seemingly extraterrestrial vegetable. I had never heard of it before I started working at the farm. Kohlrabi is a in the Brassica family, related to radishes, turnips, kale, and many other common vegetables. Kales and collards are brassicas with enlarged leaves; radishes and turnips are brassicas with enlarged roots. Kohlrabi is unique in that it’s the enlarged stem, as the vegetable grows on top of the soil. Their flavor and texture is similar to our Hakurei salad turnips, though kohlrabi has its own unique crunch and sweetness. During early parts of the season, the outer skin can be eaten with ease, though they can get tough enough that you may want to peel. Customers at market went crazy over these yesterday, I could barely chop faster than they were being eaten.
- 1 Kohlrabi, peeled and sliced
- Lemon Juice
- Slicing kohlrabi can be somewhat cumbersome, but this is the easiest way I’ve found to do it. Slice off the top and the end, just like you would with an onion. Cut in half, and with the flat side down on the cutting board, shave the skin off with the knife. Then simply slice it thin.
- Place the sliced kohlrabi on a plate, and sprinkle it with salt and lemon juice. Stir around.
- Add more salt and lemon to taste if need be. Serve on a hot day as a fresh snack or appetizer.
The goal of this recipe is to celebrate the raw produce that we have in season right now, which I attempted to achieve by mixing together a variety of flavors and textures. My usual oil-vinegar combination is olive oil and balsamic vinegar, but the folks sampling produce up at our Portland markets often use sesame oil and rice vinegar instead, so I decided to try something new. The flavor combination ended up balancing out really well, I’ll definitely be making this again at home. Feel free to throw some other random veggies in, such as kohlrabi or cilantro. Any variation will be delicious!
- 1 bunch scallions, chopped
- 1/2 head Sugarloaf Chicory, finely chopped
- 1/2 bunch Carrots, thinly sliced
- 2 Cucumbers, thinly sliced
- Sesame oil
- Rice vinegar
- Chop up scallions, using all the white and green. Throw into a bowl with chopped sugarloaf chicory, carrots, and cucumbers.
- Drizzle lightly with sesame oil and rice vinegar, maybe 2 Tbsp of each. Sprinkle a pinch or two of salt.
- Add more salt, oil, and vinegar to taste if need be. Serve on the side of a meal, or eat solo as a snack.
We were all grateful for the sunshine yesterday down at the waterfront. Our market crew finished breaking down the booth just before the rain set in, we couldn’t have planned it better. Many veggies made their debut in the sunlight, including fava beans and zucchini. Here’s what we sampled:
FAVA BEANS WITH GARLIC SCAPES:
Fava beans are rich in protein and have a nutty, buttery flavor. Sadly, they are often overlooked as they can be timely to prepare. To some extent, this can’t be avoided and joy must be found in the shelling process itself. However there are certain ways to simplify things. Most often, I shell the beans by snapping the pods in half and popping the beans out with my thumbs. After that, I never remove the skins from the individual beans as is traditionally done. They’re delicious with or without their skins, and these beans are sold by weight, so why take the time to remove valuable nutrients? Another approach is to cook whole pods, either via steaming or grilling, sort of like edamame. This way you can simply remove the beans by hand as you eat them.
- 1 Willamette Sweet Onion, sliced thinly
- 1 bunch Garlic Scapes, roughly chopped
- 3 lbs. Fava Bean pods (~3 cups shelled beans)
- Olive oil
- Coat the bottom of the pan in olive oil and heat up to medium.
- Once up to temperature, add in sliced onion. Sauté about 10 minutes until translucent, stirring occasionally.
- Stir in 2-3 pinches salt and pepper.
- Add in chopped garlic scapes and fava beans. If the pan is getting dry, add in a bit more oil to prevent burning. Sauté about 7 minutes, stirring occasionally.
- Remove a bean from the pan and eat it. If you think it needs more time, sauté a few more minutes. If it’s just about perfect, turn off the pan and they beans will finish off cooking a bit as they cool. Add more salt and pepper to taste if need be.