October 29th Market Recipes ft. Romanesco

Our brassicas are loving this crisp autumn weather! The brassica family is home to many fall favorites, such as romanesco, kohlrabi, radishes, and cabbage. Sadly I wasn’t able to take pictures before our samples were gobbled up yesterday, so I’ve included some other market photos for your viewing pleasure. Here’s what we sampled up downtown in the cool sunshine:

  • Watermelon Radishes, raw (October 8th Post)img_2948-2
  • Black Radishes, raw (October 8th Post)
  • Romanesco with Leeks and Chard Stem
  • Gill’s Golden Pippin Acorn Squash with Pimento Peppers

Romanesco with Leeks and Chard Stem:

Romanesco, although commonly thought of as a type of cauliflower, is actually just as separate from cauliflower as broccoli is. The formation and placement of leaves and other plant parts is called Phylotaxy, a process driven by the famous Fibonacci Sequence. Romanesco may be one of the only plants where the bare bones of this complicated mathematical form is visible and available for appreciation by the human eye. If you can bring yourself to cut into this beauty, Romanesco has an amazing nutty, cauliflower-like flavor.14656421_1322301794446585_2603067765083979695_n

  • INGREDIENTS:
    • 2 Leeks, sliced thin
    • 1 head Romanesco, broken into pieces
    • 1 bunch Chard, stems only
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • 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.
    • Slice your leeks thinly. The entire leek is edible, even the dark green part! They cook down just the same.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the leeks and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • Remove the stems from your chard leaves by slicing them out individually with your knife. Once you have a pile of bright stems, slice them thinly and add them into the pan.  Let cook another 3-5 minutes. I don’t like to crowd romanesco with leafy greens so that their beauty can be most appreciated, so the chard stem is a nice addition that adds some color without stealing the spotlight. But do make sure to save your greens and use them for some other delicious meal!
    • Finely chop the garlic and add it along with 1-2 pinches salt and pepper. Let cook another 3-5 minutes uncovered until the romanesco is cooked but still has some crunch.
    • Enjoy!

Gill’s Golden Pippin Acorn Squash with Pimento Peppers:

Acorn squash is the one winter squash that I grew up eating, which is strange since it is notoriously the blander of the squashes, requiring hefty quantities of butter and brown sugar to make it exciting. But the past two years we’ve been growing a new type of acorn squash that is supposed to put those bland old acorns to shame, with an intensely sweet flavor more like a delicata. It’s tiny, it’s golden, it’s Gill’s Golden Pippin. And because winter squash is always amazing when paired with peppers, I paired the sweet acorn with one of our sweetest pepper varieties, the pimento. Not only do we still have pimentos when it’s almost November, but they are still tasting as good as they did in the middle of August. 20161029_183524

  • INGREDIENTS:
    • 2 shallots, chopped fine
    • 2 Gill’s Golden Pippin Acorn Squash, sliced thin
    • 4 Pimento peppers, sliced thin
    • 1/2 head garlic, chopped finely (Beene Farm)
    • Olive oil
    • Salt & Pepper to taste
  • DIRECTIONS:
    • Slice off the ends off your acorn squash and then slice them in half. Scoop out the seeds, and slice lengthwise once more so that you have quarters. Make thin slices down the quarters and set aside.
    • Slice your pimento peppers in half and rip out the seeds and stem. Make thin slices down each pepper half and set aside as well.
    • 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 pimentos and let cook covered about 3-5 minutes.
    • Add the acorn squash, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Remove the lid and cook another 3-5 minutes until at desired softness. Add more salt and pepper to taste, and enjoy!

 

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