DIY Veggie Quesadillas for the Super Bowl

Chef Devra Gartenstein at Madrona Farmers Market in 2015.

Chef Devra Gartenstein at Madrona Farmers Market in 2015.

Recognize that friendly face in the pictured above? That's Devra Gartenstein, chef, author and head honcho of Patty Pan Cooperative, the ever-popular quesadilla and tamale stand at Ballard and SFMA's seasonal markets in Madrona and Wallingford. Before local ingredient sourcing became the norm, Devra was filling her quesadillas and tamales with vegetables and meats from Washington farms. Last year, we reported that Patty Pan is making their own tortillas, using hard red wheat from Nash's Organic Produce, another longtime Ballard Farmers Market vendor. 

The tortillas, which quickly have become a favorite among SFMA staff, are available for purchase, too, making it possible to recreate a Patty Pan experience at home.  Which leads us to the topic of the moment -- Super Bowl snacks. 

Photo credit: Zachary D Lyons

Photo credit: Zachary D Lyons

Years ago before joining SFMA, Kim O'Donnel met Devra, who shared the details for making a Patty Pan quesadilla at home. We dug up the recipe just in time for the Big Game. So here's the pre-game plan: Pick up a bag of tortillas from Patty Pan, then cruise the market for a head of cabbage, an onion and some hearty greens like kale, chard or collards, and you're practically all set.  To make it a completely farmers market snack, pick up some grateable cheese from Samish Bay. SCORE!

Farmer's Market Veggie Quesadillas
From Devra Gartenstein

Ingredients
1 tablespoon vegetable oil

½ onion, thinly sliced

1 unpeeled beet, very thinly sliced

1 cup thinly sliced green cabbage

1 bunch (4 to 5 cups) beet greens and/or chard, chopped finely

1 teaspoon chili powder, mild or hot

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 tablespoons water

Cooking spray

6 8-inch  or 3 10-inch Patty Pan whole wheat tortillas

1 heaping cup grated Monterey jack or cheddar cheese

Other veggie options depending on season and cook's preference: Carrot rounds, lacinato kale, sliced mushrooms, parsnips, red bell or serrano peppers

Cook the vegetables: Heat oil in a 10-inch skillet. (A wok works great here.) Add onion and beet, and cook on medium-high heat for 2 to 3 minutes, stirring often. Then add cabbage and cook for 3 minutes longer.

Add chard, chili powder, cumin, oregano, salt and water, and cook for another 2 to 3 minutes or until the vegetables are soft and all the water has evaporated.

Transfer the cooked vegetables to a bowl, then wash and dry the skillet. (If using a wok, consider an additional pan on a second burner for the quesadillas.) Heat clean skillet on a medium-low flame and spray it with cooking spray.

Lay 1 tortilla in the pan at a time, then spread about 2 tablespoons of cheese over half over the tortilla. Cover the cheese with 2 to 3 heaping tablespoons of the cooked vegetables. Spread another tablespoon of cheese over the vegetables, then fold the tortilla in half and flip it with a spatula. Cook for 1 to 2 minutes on each side, until the tortilla is nicely browned and the cheese is melted through.

Repeat with the remaining tortillas, cheese and vegetables. Cut each quesadilla into 4 wedges with a knife or pizza cutter.

Makes six servings.

 

 



New Year's Good Luck Recipe: Thai Curried Collards

 

Thai Curried Collards

Ingredients

  • 7 to 8 cups collard greens, washed thoroughly, trimmed of stems and middle ribs (about 2 bunches)

  • 2 tablespoons oil

  • 1⁄2 cup minced shallots (1 to 2 bulbs, depending on size)

  • 1 tablespoon peeled and minced fresh ginger (about a 2 by 1-inch hunk)

  • 2 to 3 tablespoons prepared Thai red curry paste, depending on how spicy you like things

  • 1⁄2 to 1 teaspoon salt

  • 1⁄2 lime

  • 1 (13-ounce) can coconut milk

  • 1⁄2 to 1 cup water

 

In small batches, stack the collards in a pile, roll up like a cigar, and cut into thin ribbonlike strips. (This technique is called a chiffonade.)

Over medium heat, heat the oil in a medium-size pot fitted with a lid. (A wok works great.) Add the shallots and ginger and allow them to dance in the oil and soften slightly, stirring frequently to prevent burning or sticking, about 3 minutes. Add the curry paste, stirring to blend everything together, about 1 minute.

In batches, add the collards, turning with tongs to coat with the aromatics. Collards need more time to shrink and wilt than do quick-cooking greens such as spinach and chard; it may take up to 10 minutes to turn and coat all of the greens. Season the greens with 1⁄2 teaspoon of the salt and a slight squeeze of the lime half.

Pour in the coconut milk plus 1⁄2 cup of the water; the level of liquid will be slightly lower than the vegetables. Increase the heat to medium-high, and bring the mixture up to a boil. Lower the heat to medium-low, cover, and simmer until the greens are as tender as you like them, 25 to 30 minutes. If you’d like a thinner sauce, add the remaining 1⁄2 cup of water while the greens simmer.

Taste for salt, and add more as needed, plus an additional squeeze of lime.

Serve in a bowl (with or without brown rice) so you can lap up some of the lip-smacking sauce.

Makes 6 servings

Excerpted from “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright 2012

Let Us Eat Sweet Peppers the Color of Falling Leaves

'Tis the season of crimson afternoons and nippy eves, and we love nothing more than a pot of soup to take the chill off. But don’t reach for that winter squash or sweet potatoes just yet – there’s plenty of time for those items. Instead, consider the radiant and gorgeous sweet pepper, which is having its produce moment throughout October, or at least until the first frost.

We've all experienced the irresistible flavor bomb that is a roasted red pepper, and when pureed with potatoes, garlic and onion, it transforms into a dynamite soup, earthy yet elegant and slightly sweet. Best of all, dinner is ready in an hour and change, with top-shelf leftovers for the next day.  This year's long hot summer produced peppers with deep color and flavor intensity. Don't miss out!  Ballard pepper people include: Alvarez Organic Farms, Growing Things, Growing Washington and Magana Farms.

Roasted Sweet Pepper Soup
Ingredients

  • 3 medium-size sweet peppers -- any shade of red or orange will do
  • 2 tablespoons olive oil
  • 1 medium-size yellow onion, chopped
  • 1 clove garlic, peeled and smashed
  • 3 medium-size potatoes (about 1 pound; Yukon Gold, Yellow Finn, German Butterball or red-skinned are all great choices), peeled and quartered
  • 1 to 2 sprigs fresh thyme or rosemary
  • 3 cups water
  • 1 teaspoon fine sea salt
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon smoked paprika
  • Optional: A few lemon wedges for finishing

Roast the peppers: You may do this on a grill, on top of the stove in a cast-iron skillet or in a 400-degree oven.  Roast until thoroughly blistered and charred, at least 20 minutes. Transfer the peppers to a bowl and cover to create steam to help loosen the skins, at least 15 minutes.  With the help of a paring knife, remove the skins, but resist the urge to rinse --- you'll lose all that good flavor. Slice open the peppers and remove the seeds and veins, then chop coarsely.

Meanwhile, get the rest of the soup going: In a  medium-size saucepan, warm up the oil over medium heat, then add the onion and garlic. Cook until the onion is slightly softened, 5 to 7 minutes. Add the potatoes, thyme, water and salt. Bring to a lively simmer, then lower the heat, cover and cook until the potatoes are fork tender, 15 to 20 minutes. 

Remove the herb sprigs, add the peppers and cider vinegar and stir in the cayenne and smoked paprika. Puree until smooth and free of lumps: A stick immersion blender is particularly handy here, but a stand blender works well -- but you may need to puree in batches. 

Taste for salt and add more as needed. Reheat the soup and serve hot, with lemon wedges, if you like, for a finishing spritz.

Makes 4 servings. 

 

Recipe: Freezer Marinara Sauce

Yep, we've been on a tomato craze of late. But before you know it, those sweet jewels of summer will be a distant memory, so we're making the most of the sun-kissed juicy goodness while it lasts. Enter small-batch freezer marinara sauce -- as in a pot of sauce from fresh tomatoes that you can portion out and put in the freezer for a cold, dark night when you need a reminder of 85 degrees. If this is your first time doing something like this, five pounds is just the right amount. (Then next year, you can graduate to ten.) You'll get about 6 cups of sauce, enough to fill three pint-sized jars. The details follow, but if  you need some visual cues, have a looksee at our how-to photo gallery from our demo at Wallingford earlier this week. 

Freezer Marinara Sauce

  • 5 pounds plum tomatoes: Romas, Granaderos, Stupice, Amish Paste, San Marzano among the possible varieties
  • 2 or 3 cloves garlic, minced
  • 1/4 to 1/2 cup fresh or storage onion, finely diced

Thoroughly wash the tomatoes and remove any boo-boos, dings or signs of deterioration. Slice in half lengthwise. 

Place tomatoes in a large pot fitted with a lid, and add a few tablespoons of water.  Over medium heat, warm the tomatoes so that the skins can begin to soften and the juices can start to release.  Use a potato masher to crush and stir the tomatoes, making sure that they do not burn. You want the mixture to be warm and well crushed. 

In small batches, process the tomatoes through a food mill to remove the skins and seeds. You will end up with puree. 

Return the puree to the large pot and add the garlic and onion. Bring up to a lively simmer, then reduce heat to low and cook until the sauce thickens. Texture is cook’s choice, but at a minimum, you want the texture of heavy cream.  For 5 pounds of tomatoes, this should take about 45 minutes (for larger batches, this can take up to 2 hours).

Cool, then transfer to a roasting pan or baking dish that can easily fit into your refrigerator and thoroughly chill, at least 1 hour. 

Transfer to freezer-safe pint jars or freezer bags, leaving some room for puree to expand as it solidifies.

Makes about 6 cups.

No food mill? You can blanch tomatoes in boiling water to remove skins. As for seeds, you can remove by hand, or keep intact (cook’s choice), then briefly cook the tomatoes by themselves to soften/crush. Puree tomatoes using a hand-held or stand blender. THEN simmer as directed above. 

Market Frittata to the Dinner Rescue

We've all been there:  The clock says six (or maybe even seven), and you can't believe it's already dinner time. Everyone (including yourself) is getting cranky, which means you've got about 30 minutes before hungry mayhem ensues. The answer for dinner on the fly, my friends, is a frittata. With a handful of eggs, just half an onion, a potato and a few cups of quick-cooking vegetables from the crisper drawer, CSA box or market bag, you can make your own egg skillet pie in less time than it takes to pick up a carry-out order. It's a dish that we've whipped up on  countless evenings, when it feels like nothing is possible, and before you know it, a really good, wholesome meal is on the table.  Instead of a recipe, we offer a template, so that you can mix and match depending on the season and what you've got on hand. 

Frittata Supper for Two or Three 
We recommend starting with a potato. It gives the frittata some structure and makes for a more substantial meal. If you don't have a potato (or don't like/want spuds), your frittata still will be delicious. Remember: This is a guide, not gospel; feel free to get creative and eat down your fridge accordingly. 

Place 1 medium-size (or 2 small) potatoes in a saucepan, cover with water, add 1/2 teaspoon of salt and bring up to a boil. Cover, and cook for about 10 minutes. Potato (es) will be partially cooked. Scoop out with a slotted spoon and cool under running water. When cool to the touch, peel and slice into thin half-moon/crescent shapes or into dice.  Set aside. 

Meanwhile, get your eggs and other goodies together. You'll need:

  • 3 tablespoons olive oil (neutral/unflavored oil is also fine, and so is butter) 
  • ½ medium-size yellow onion or 1 shallot bulb, peeled and cut into thin half-moon/crescent shapes
  • 4 to 6 large farmstead eggs (estimate 2 eggs per person): A current list of egg vendors is at the bottom of the page.
  • ½ to 1 teaspoon salt 
  • Ground black pepper

 1. Beat the eggs and season with salt and pepper. 
2. In a 10 or 12-inch ovenproof skillet (cast iron works great), heat the oil over medium heat. Add the onion and cook until slightly softened, about five minutes.

Add-on options after the onions have softened: 
About 4 cups greens (chard, spinach, arugula, tender kale), stemmed and coarsely chopped or cut into ribbons (also known as chiffonade): Turn with tongs to coat with the onions and oil, season with salt, pepper and/or chili flakes, squeeze of lemon, and allow to wilt, about 4 minutes. (Add a drop or two of water if the pan gets dry.) 

OR 
A sweet or hot pepper, diced; 1 to 2 cups asparagus, broccoli florets, zucchini or summer squash, cut into small pieces (an additional tablespoon of oil may be needed) : Saute—in batches if necessary—until tender and just slightly softened and maybe a little brown, 5 to 8 minutes, also turning with tongs to coat with the onions and oil)  then season with salt and pepper. 

3. Reduce heat to medium-low and distribute the cooked vegetables evenly in the skillet. 
4. Pour the beaten eggs on top, tilting the skillet to ensure even distribution. 

Add-on options after the eggs are added: 
¼ cup chopped fresh parsley, mint, cilantro, basil, dill, or ½ teaspoon dried oregano or thyme: Sprinkle evenly on top of the eggs. 

5. Reduce heat to low, cover and cook until the eggs are just set, about 15 minutes.  Allow to cool for a few minutes before serving, or preheat the oven to the broiler setting (only if you're adding cheese).

Cheesy add-on options to be sprinkled on before the broiler: 
About ¼ cup feta, ricotta, goat cheese or grated hard cheese (Cotija, Parmigiano-Reggiano, pecorino) 

6. Transfer the skillet to the oven and broil, 2 to 3 minutes. You’ll see that the frittata will puff and brown. 
7. Remove the skillet from the oven and allow to cool for a few minutes. Slice into wedges and eat warm or at room temperature. 

Makes 2 to 3 servings. 

A note on eggs: Nothing compares to a pastured farmstead egg from an SFMA vendor, especially during this time of the year, when the days are long, the hens are laying frequently and the yolks are the color of the setting sun. Vendors that regularly sell eggs include:

An Ode to the Garlic Scape + A Recipe for Scape Pesto

Garlic scapes. Photo credit: Zachary D Lyons.

Garlic scapes. Photo credit: Zachary D Lyons.

SFMA's Kim O'Donnel here, getting personal about the garlic scape. Five years ago, I wrote (not for the first time) about the curlicued shoot of hard-neck garlic that is IN SEASON RIGHT NOW (RUN, DON'T WALK).  I waxed philosophical and compared my relationship to the couple, Doris and George, in the the 1978 movie, Same Time Next Year. (Although married to other people, the couple has a romantic tryst the same weekend for 26 years.) An excerpt from my valentine:

As tantalized as I am by the lipstick-red sweetness of strawberries and the earthy wholesomeness of freshly dug-up asparagus,  I am completely smitten with the garlic scape, and tune out the rest of the produce world in mid-to-late June for private time with my pistachio-hued paramour. Although it slices like a scallion and adds a mildly garlic kick to salads, stir fries and omelets, the allure of the scape is its ability to be pureed and transformed into pesto.  Unlike basil pesto, its famous (and overrated) Italian cousin, garlic scape pesto is thicker — more like a spread –  and is so full-flavored that the traditional add-on of Parmigiano-Reggiano cheese is dare I say it, unnecessary.

If you've never had the pleasure, the garlic scape represents a particular growth stage in hard-necked garlic. As the garlic bulb grows and hardens underground, a green shoot pokes its head through the ground and curls in pig tail-like fashion before straightening. If left to its own devices, the scape hardens into what we know as the garlic stalk (or neck) and the bulb below never reaches its full potential.

This week, I made my first (double) batch of garlic scape pesto of 2015, and no doubt I will rinse, lather and repeat before scapes disappear into the produce horizon.  The pesto is stronger than I remember from years past. Should you find it too intense, add a small handful of mint or parsley leaves to mellow it a bit.  Home pizza makers: Spread some on your next batch of dough! 

So who's got the scape hookup? Talk to Growing Washington, Nash's Organic Produce, Alvarez Organic Farms and Kirsop Farm, to name just a few. Most farms that grow garlic are bringing scapes to market as well. 

Garlic Scape Pesto

1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 1⁄4-inch slices

1⁄3 cup walnuts

3⁄4cup olive oil

1⁄4to 1⁄2 cup grated Parmigiano-Reggiano cheese

1⁄2 teaspoon salt, or to taste

Ground black pepper

Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.

 With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano- Reggiano and salt and pepper to taste.

 Keeps for up to one week in an airtight container in the refrigerator. Also freezes well; add the cheese after the pesto has thawed.

 Makes about 3⁄4 cup.

Recipe excerpted From The Meat Lover’s Meatless Cookbook by Kim O'Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2010.

 

Midweek Update for Thursday, January 29th: Seahawks Eat St. Jude Tuna, Too!

Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons. Did you know that, not only do our beloved Seahawks eat eggs from Stokesberry Sustainable Farm, but they also eat albacore tuna from Fishing Vessel St. Jude, and they are even making a special dish for the Hawks using both ingredients! "We have been selling [tuna] to the Seattle Seahawks this past year," said Joyce Malley, who owns F/V St Jude with her husband, Joe. "They make a deviled egg (3 halves) with our tuna that contain 19 grams of protein," which is a perfect protein portion for any Super Bowl champ!

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

This recipe is our Market Master's version of the Tuna Salad with a Kick developed by F/V St. Jude's owner.  The ingredients below are those used by the Seahawks' team chef. Super Bowl Party Devil'd Eggs with Albacore Serves 4-6 Hard boil eggs by placing eggs in pan of cold water. Place the pan on high heat and boil for 3 minutes. Turn heat off, and leave eggs sitting in hot water for 5-8 minutes, depending on size of eggs used (the larger the eggs, the longer the time). Then immediately rinse with cold water to stop cooking, and place in refrigerator until ready to peel and use.

  • 4 eggs (2 per person) from Stokesberry Sustainable Farm
  • 1 - 6 oz can albacore tuna of Fishing Vessel St. Jude
  • 2 Tbsp. mayonnaise
  • 1/2 cup Terrapin Ridge Wasabi Lime Mustard (or substitute your favorite mustard)
  • 1/4 cup Coarsely chopped water chestnuts
  • 1 Tbsp. cracked Black Pepper (or to taste)

Flake albacore into a medium to large bowl. Mix in mayo, water chestnuts, mustard and pepper. until ingredients are thoroughly mixed together. Serve with rice crackers, or roll in rice paper to form spring rolls and slice into serving sizes.

What the tuna infused deviled eggs look like on our undercover camera at the Seahawk's VMAC training facility in Renton. Photo courtesy Fishing Vessel St. Jude.

Stop by your Ballard Farmers Market this Sunday before the big game and pick up tuna and eggs to make this dish. Heck, you can even get mustard seeds from Nash's Organic Produce and make your own mustard for this dish in time for the Big Game. Go Hawks!

Emmer Gnocchi with Chanterelles, Kale & Brown Butter

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Makes 4 to 6 servings

Gnocchi:

Ingredients:

  • 1# rio grande russets, boiled and riced
  • 2 eggs
  • 1/4 teaspoons freshly grated nutmeg
  • 1 teaspoon each white pepper and salt
  • 2 C Bluebird Grain Farms emmer flour

Preparation:

  • By hand, stir together the potatoes, emmer flour, nutmeg, salt and pepper. Stir in the eggs and mix until well blended.
  • The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.
  • Bring a large stockpot of salted water to the boil. Roll portions of the dough into long strands about 1 inch wide, and using a bench cutter or knife cut into 1 inch pieces. Drop them into the boiling water.
  • Cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.

Sauce:

Ingredients:

  • 1 recipe gnocchi, see above
  • 3 oz butter, unsalted
  • 4 oz chanterelles
  • 1 leek, julienned
  • 1 small bunch kale, torn into smaller leaves

Preparation:

Heat a sauté pan over medium high heat. Add the butter and heat until just golden and a little foamy. Add gnocchi and toss lightly to coat with butter. Add chanterelles, leeks and kale. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.

Baked Apples with Savory Stuffing

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 8

Ingredients:

  • 4T butter
  • 2T olive oil
  • 1 onion, minced
  • 2 ribs celery, minced
  • 1# Italian style sausage, crumbled
  • ¼ C chopped parsley
  • 6 sage leaves, minced
  • 3 thyme sprigs, cleaned
  • Salt and pepper
  • 1C fresh corn bread crumbs
  • 8 ea apples

Preparation:

  • Preheat oven to 350°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for
  • Melt 2 tablespoons of butter and oil together in a saucepan over medium heat and add celery and onion. Stir occasionally until softened, about 6 minutes. Do not brown.
  • Add sausage and cook through. Stir in the herbs and season generously with salt and pepper.
  • Transfer to a large bowl and combine thoroughly with the corn bread crumbs.
  • Cut off the top third of each apple and scoop out the core, seeds and just enough of the flesh to make room for the stuffing. Divide the stuffing between the apples.
  • Transfer the apples to a baking dish. Top each apple with a pat of the remaining butter.
  • Bake the apples until they are tender and the stuffing is golden brown, about one hour.

Risotto with Chiles & Rutabaga

As prepared by Chef Peter Birk of Ray's Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 6

Ingredients:

  • 1-2 guajillo chiles, or other type of large dried chile
  • 1 shallot, minced
  • 1 large rutabaga, or several smaller ones, peeled and cut into ¾” cubes
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • 1 ½ cup arborio rice
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • ½ cup chopped cilantro
  • Salt and pepper
  • ½ teaspoon ground cumin

Preparation:

  • Preheat oven to 450°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
  • Toss rutabaga with garlic and olive oil, place a cookie sheet and roast in oven about 30 minutes, stirring every 10 minutes to so all sides get browned.
  • Remove chiles from water and mince.
  • Melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
  • Add rice and cumin and stir until rice is coated, about 3-4 minutes. Add wine and stir until wine is absorbed.
  • Stir in a ½ cup or so of simmering chile broth, stirring often, until liquid is absorbed.
  • Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes.
  • Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga, chiles, cilantro
  • add salt and pepper to taste.
  • If risotto is too thick, thin with a little more chile broth.

Bluebird Grain Farms Orange Hazelnut Farro Salad

Bluebird Grain Farms Orange Hazelnut Farro Salad Courtesy Bluebird Grain Farms

Makes about 4 Cups Salad

Ingredients:

  • 2 Cups cooked Bluebird Grain Farms Emmer Farro
  • Zest and juice from one organic orange
  • 4 Tender chard leaves, stems removed
  • 1/3  Cup dried fruit (plums, cherries, or apricots)
  • 1/3  Cup roasted hazelnuts
  • 1/4 Cup hazelnut oil
  • 1/4 Teaspoon kosher or sea salt
  • Teaspoon dijon mustard
  • 1 Tablespoon agave nectar or honey

Preparation:

Place cooked farro in a large mixing bowl. Grate orange zest (avoid the bitter white pith just underneath the zest). Chop or tear the chard into small strips 1/2 inch wide. Roughly chop the dried fruit and hazelnuts. Add zest, chard, dried fruit, and nuts to farro. To make dressing, use a jar with a tight-fitting lid and combine fresh squeezed orange juice, hazelnut oil, salt, dijon, and agave nectar. Screw on lid and shake well. Pour 1/3 cup dressing into the farro salad (or desired amount) and stir salad. Save remaining dressing in the refrigerator to toss with salad greens later.

Taylor Shellfish Farms Moules a la Bier

By Chef Shannon Galusha of Bastille Café & Bar, as prepared for his cooking demonstration on November 22, 2009.

Ingredients:

  • 2 cups wheat beer
  • 1 Tbl butter
  • 1 each thyme sprig
  • 1 each garlic clove sliced
  • ¼ cups leeks sliced
  • 1 pound cleaned and bearded mussel
  • to taste salt & pepper
  • to taste lemon juice

Preparation:

Begin by first scrubbing all your fresh mussels to remove any sand and barnacles.  Next remove the beard by pulling it firmly down towards the base.  Cover the mussel with a damp towel and keep chilled while preparing the rest of the mis en place.  Remove the top of the leek until only the white remains and slice whole ring as thin as possible.  Peel and slice one clove of the garlic as thin as possible.  Next, over medium heat, add the butter and garlic to your pan and sweat garlic lightly.  Once the butter has foamed add the mussels, the leek rounds, whole thyme sprig and beer.  Cover the pot with a lid and steam until all the mussels are open.  Finish by adjusting the seasoning with salt, pepper and lemon juice as needed.

Pairs well with Mucadet or a dry sparkling wine and toasted baguette.

Wheatberries with Chanterelles, Apples & Winter Greens

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Wheatberries came Nash's Organic Produce, apples from ACMA Orchards, chanterelles from Foraged & Found Edibles, the small onion from Nature's Last Stand, and the kale from Anselmo Farm, all Ballard Farmers Market vendors.

Ingredients:

  • 4 Tbs. olive oil
  • 1 small onion, minced
  • 1 cup wheatberries
  • 4½ cups broth, stock or water
  • 1 cup chanterelles
  • 1 washington apple, cut into slices
  • 2 cups winter greens, torn in pieces
  • Salt and pepper

Preparation:

In a 5- to 6-quart pan over high heat, heat 2 Tbs. olive oil and add the onion, stir often until browned, about 5 minutes. Add wheatberries to pan and stir until grains are dried, about 2 minutes. Deglaze with a splash of white wine if desired.

Add broth and bring to a boil, then reduce heat, cover pan, and simmer (check and stir occasionally to keep it from boiling over) until wheatberries are tender to bite and no longer tastes starchy, about 50 minutes. Drain the wheatberries and either chill them for later finishing or hold warm to finish sooner.

In a sauté pan, heat remaining 2 Tbs. olive oil over medium high heat. Add chanterelles and apples, cook for 1-2 minutes. Add wheatberries and continue to cook. When mixture is heated through, add the greens and then check for seasoning.

Sautéed Brussels Sprouts with Miso Vinaigrette

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.

Ingredients:

  • ¼ cup rice wine vinegar
  • 1 Tbs. soy sauce
  • 2 Tbs. red miso
  • 1 tsp. sambal
  • 1 tsp. sugar
  • 2 Tbs. pickled ginger
  • ¾ cup canola oil
  • 1 pound Brussels sprouts, pulled apart into leaves

Preparation:

Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.

Winter Squash & Chard Gratin

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray's Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign.  He used Trailhead cheese from Mt. Townsend Creamerybutternut squash from Prana Farms, and chard from Alm Hill Gardens, all Ballard Farmers Market vendors.

Ingredients:

  • 1 each squash or small pumpkin, peeled and seeded
  • 2 small bunches swiss chard, trimmed
  • 2 cup shredded cheese
  • Pepper
  • Salt

Preparation:

Slice the squash or pumpkin on the mandoline or carefully with a knife so they are around 1/8" thick.  Spray a baking pan with pan spray, line with parchment, and spray again. Layer the items in the following order:

  • squash, salt, pepper
  • squash, salt, pepper , cheese
  • chard, salt, pepper , cheese
  • squash, salt, pepper , cheese
  • chard, salt, pepper , cheese
  • squash, salt, pepper
  • squash, salt, pepper , cheese

Bake covered at 325 degrees for 1 hour and 20 minutes. Uncover and bake 20-30 minutes more.