Market Recipes

Market Stir fry

With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday  Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty. The full menu from last weeks demonstration is here: Seeds & Spores 8-12-17

Veggie Saute

Onions – slice
Savory Cabbage – slice
Fennel – chop
Peppers – mix of green, red, yellow and purple – chop
Zucchini – mix of green, striped, yellow and patty pan – chop
Green Beans – chop
Fresh Basil and Marjoram – chop
The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.
Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan Roasted Crispy Kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a  hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.

16
August

German Cucumber-Dill Salad Gurkensalat Recipe

This Saturday, August 12, the Downtown Marquette Farmers Market will feature our second food demonstration featuring a market farmers showcasing “how they eat what they grow” Last week was Gabriel Caplett of Duke’s Farm making pesto, this week will be Leanne Hatfield from Seeds and Spores Family Farm. Leanne will be creating a Market Stir Fry with Sausage and also a quick Cucumber Salad, similar to this one. All of the farmer created recipes are designed to be quick and flexible, to accommodate what is in abundance and taste preferences.

This German cucumber-dill salad, or gurkensalat, in a vinegar-and-sugar dressing, is a winning combination of flavors that makes a refreshing summer salad that goes well with many types of meat, especially pork.

  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 4 servings cucumber-dill salad

If dill and red onion isn’t your thing, they can be left out and the result will still be a delicious salad.

Or you might like to try this recipe for creamy cucumber and dill salad.

What You’ll Need

  • 1 seedless cucumber (long and skinny, slightly bumpy), or 2 American cucumbers
  • 3 tablespoons cider vinegar or white vinegar
  • 1 tablespoon sugar or to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small red onion, sliced and broken into rings (optional)
  • 3 tablespoons chopped fresh dill (optional)

How to Make It

  1. Wash the cucumber(s). If you have unwaxed, seedless cucumbers you can leave part or all of the skin on in strips (attractive when sliced). All others should be peeled.
  2. Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, slice the cucumber(s) very thinly. Set aside.
  3. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisking until the sugar dissolves completely.
  4. Add the sliced cucumber, red onion rings, and chopped dill, if using, and toss well. Marinate for 5 or more minutes and serve.

What to Serve with Gurkensalat

Just like applesauce, cucumbers in dill just seem to naturally go with roasted pork. Here are some suggestions:

  • Pork Roast with Caraway Seed Recipe This is a set-it-and-forget-it type of recipe. It virtually cooks itself roasting away in caraway and beer.
  • Braised Pork and Cabbage RecipeThis variation of a traditional German pig knuckle dish is made with pork belly braised on a bed of chopped cabbage.
  • Boneless Mustard Pork Chops RecipeThis easy recipe is perfect for a busy day. It cooks up fast with a minimum amount of labor and tastes like you slaved all day.
  • Pork Roast in Wine RecipeThe pork is marinated in dry white wine for 12 to 24 hours before cooking and then it’s a breeze as it cooks happily in an oven bag with onion and allspice.
  • Schwenkbraten Recipe Pork steaks and onions are grilled for a perfect summertime (or year-round) dish that benefits from a cooling cucumber salad.
  • Stuffed Pork Loin Recipe: In this treatment, a pork loin is butterflied and stuffed, and then grilled over indirect, medium heat to let the inside cook before the outside gets burned and dried out.
9
August

Pesto

It’s summer, it’s August, it is Pesto time, an easy, versatile, non-cooking required, sauce. The versatility is with both the ingredients and uses. The Downtown Marquette Farmers Market will be hosting a pesto making/tasting demonstration during the market this Saturday, August 5. Stop at Duke’s Farm, Gabriel Caplett – farmer, will be demonstrating how he makes pesto with the basil and other greens he grows. Check out this website for suggestions of uses for pesto beyond pasta. http://www.thekitchn.com/10-ways-to-use-pesto-beyond-pasta-tips-from-the-kitchn-119782

INGREDIENTS

1 bag of sweet basil or one small bunch of kale or collards, stems removed (about 2 packed cups of greens)
2 TBS pine nuts, walnuts, or pecans
2 large cloves of garlic
1/4 to 1/2 Cup extra virgin olive oil (use a milder oil, such as avocado or safflower oil when making a pesto with kale or collards)
1/2 Cup grated Parmesan, Romano, or Asiago cheese
Salt and pepper to taste

DIRECTIONS

Remove the basil or other greens from the stems and lightly chop.  Leave 2 packed cups of the greens in a bowl. Grate cheese and put 1/2 cup in food processor. Add 1/4 to 1/2 cup of oil to the processor. Peel garlic and add 2 large cloves to the processor. Grind the greens, cheese, oil, and garlic in the food processor. Lightly chop nuts and add 2 TBS to the processor. Grind the ingredients together again, making sure to leave the nuts with some texture. Add salt and pepper to taste.
Makes at least one cup.

When exposed to air, the chopped basil leaves will darken, the flavor is not affected. If the darkening bothers you, there are a couple of things you can do to lessen it.
1) Use all of the pesto right away
2) Place pesto you want to keep in a container with a smaller opening, smooth the pesto and pour a bit of olive over to cover the pesto, that will keep the air off and therefore lessen the darkening
3) Blanch the basil leaves prior to chopping. Place basil leaves in a colander, pour hot, hot water over them. Once the leaves are bright green, submerge them  in ice water to stop the cooking process, drain and dry, then proceed with your recipe. (This tip is from The Splendid Table, episode 611, last 3 minutes of show.)

 

2
August

New Potato Salad

Potatoes are generally thought of as a fall/storage root vegetable. But the first of the harvest, in mid-summer are small and sweet and those who have tasted them look forward to them each year. Most of the ingredients can be sourced at the Downtown Marquette Farmers Market. This recipe also builds on the fresh herbs food demonstration from last weeks market.

This could be the lightest, freshest tasting potato salad of the summer. At the farmers’ market, look for newly dug potatoes, which are usually the sweetest tasting ones. You want “boiling potatoes” (as opposed to bakers) with names like Yellow Finn, German Fingerling, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland or Red Bliss.

Yield: 4 to 6 cups; doubles easily
Time: 10 minutes prep, 20 minutes cooking, 30 minutes total

Ingredients

  • 2 to 3 pounds potatoes (see above), unpeeled
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 4 to 5 tablespoons cider vinegar or white wine vinegar, more as needed
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons coarse, dark mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup snipped fresh dill leaves
  • 1/2 cup mayonnaise, or to taste

Procedure

1. Scrub the potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for just a minute, drain and peel while warm. Cut into bite-sized pieces.

2. While the potatoes cook, stir together in a large serving bowl the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until the potatoes are ready. Once they are cut and still warm, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.

3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.

Keeps several days in the refrigerator.

by Lynne Rossetto Kasper and Sally Swift
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
25
July

Fresh Herbs

Many farmers grow herbs and offer fresh herbs for sale at the market. This week we will offer food demonstrations on using fresh herbs. Below is some basic info to get you started. There are many resources on line that will give you much more info. Be adventurous and learn what herb combinations you like.

Fresh herbs keep longer if stored with cut ends in water and tops lightly covered with a plastic bag. (If you have the room, store celery and scallions the same way.)

Many fresh herbs can be frozen. Wash and mince them (if the leaf is not already very small), place 1 or 2 tablespoons of herbs in each compartment of an ice-cube tray, add water to cover, and freeze the herbs. When they have frozen, remove them from the tray and store the herbs in a labeled container or a plastic bag.

Fresh herbs can be dried. Wash, dry, and hang them upside down in a dry, warm room. Crumble them when they have thoroughly dried.

When substituting dried herbs for fresh ones, use about one-third the amount called or in the recipe. However, in some recipes, such as pesto or tabbouli, fresh herbs are essential. One teaspoon of frozen chopped chives is approximately equal to one tablespoon of fresh chives. If your dried seasonings re more than a year old, they may have lost some verve; increase the amount needed by about 25 percent, or crumble the herbs in your hands or lightly crush them in a mortar with pestle to compensate. (Info from Jane Brody’s Good Food Book)

Herbs are used in so many ways to add flavor to food it can be overwhelming to know where to begin. Some super easy starting points are dressings, sauces and butter.

Butter combined with -anything- is called Compound Butter. Herbed Compound Butter is as simple as mixing one or more chopped herbs into softened butter, salt and pepper to taste, as a minimum.  Use right away or store for later/extended use. To store for later use, form the Compound Butter into a log using a piece of parchment paper or plastic wrap and roll to shape into a log, removing the air, twist ends then refrigerate or freeze. This is just a jumping off point.

Sauces:
Yogurt Mint Sauce: 1/3 cup plain yogurt, 3 tablespoons chopped fresh mint leaves, 1 teaspoon lemon juice, pinch of salt or more to taste. Mix ingredients in bowl and chill at least 30 minutes before serving.
Cilantro Yogurt Sauce: 1 bunch cilantro, stemmed, finely chopped, juice of 1 lime, 1/2 teaspoon salt, 1 teaspoon honey, 5 ounces plain yogurt. Combine sauce ingredients and let stand 30 minutes.

Dressings:

Herb Vinaigrette:

Herb Vinaigrette:

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

One of many other resources:

3 Five-Minute Fresh Herb Salad Dressings

19
July