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.

img_2614-2

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!

July 9th Market Recipes

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)20160706_085140 double purple cherokee label (2)
    • 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.20160924_112541-2

NEW RECIPES:

  • 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.20160709_103448 (2)
  • Yellow Straightneck Squash with Red Mustard Greens
    • Ingredients:
      • 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
    • Directions:
      • 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!