November 5th Rainy Day Recipes

Thanks to everyone who was able to visit us at market yesterday! One of the perks of setting up a market booth before dawn is getting to watch the sun rise over our vegetable stand, a beauty that I wish more market goers could witness. Once the sun did rise, we sampled up two lovely sautés for people to munch as they escaped from the rain under our tent.

  • Romanesco sautéed with Purple Hazi Carrots
  • Delicata Squash sautéed with Poblanos and Anaheim Peppers

Romanesco sautéed with Purple Hazi Carrotsimg_3100-2

We all eat with our eyes, and for this very reason it is important to not only make food delicious, but to make it beautiful as well. A meal can do so much more than simply sustain us. A meal can be art, a political statement, and a simple joy to be shared with friends and family. Romanesco, maybe more than any other vegetable provides us the opportunity to eat art, and visually it looks even more amazing when balanced with bright purple carrots. Customers were stealing bites out of the pan before I even finished cooking, so the picture at right shows the half-eaten dish.

  • INGREDIENTS:
    • 1 Sweet Onion, sliced thin
    • 1 head Romanesco, broken into pieces
    • 4-5 Purple Hazi Carrots, sliced into discs
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt 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 the ends of your sweet onion and cut in half before making thin slices. Yesterday was probably the last day that we’ll have sweet onions, as their high sugar content doesn’t make them ideal for storing.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the onion and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • While that’s cooking, slice up your carrots into thin discs. Often times purple vegetables end up becoming washed out after you cook them, but these Purple Hazi carrots retain their vibrant color in the cooking process. Add into the pan and continue to cook covered another couple minutes while you chop garlic.
    • Finely chop the elephant garlic and add it along with 1-2 pinches salt. Let cook another 3-5 minutes uncovered until the romanesco and carrots are cooked but still have some crunch.
    • Enjoy!

Delicata Squash sautéed with Poblanos and Anaheim Peppersimg_3097-2

  • INGREDIENTS:
    • 1 Delicata squash, sliced into half-moons
    • 3-4 Poblano peppers, sliced thinly
    • 2 Red Anaheim peppers, sliced thinly
    • 1-2 large shallots, chopped finely
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • 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 and Anaheims 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. Personally, I love to eat it for breakfast with hot sauce, melted cheese, and a fried egg on top.

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!