Filed under: Farmers Market Finds | Tags: autumn harvest, beets, borscht, carrots, farmers market, root vegetables, rutabagas
I finally had a chance to get back to the Ferry Plaza Farmers Market after a long hiatus. I stocked up on more squash blossoms as well as fresh potatoes, Peruvian style goat cheese, rutabagas, beets, heirloom carrots, and butternut squash. Last night I made a simple borscht by throwing all of the root veggies into a crock pot with water, salt and pepper, and I roasted the butternut squash with onions and butter. After several hours the roots had magically turned into a delicious, hearty soup that I think will be a staple in my house this fall.
Filed under: Comfort Food, Farmers Market Finds, Guilty Pleasures | Tags: bacon jam, corn fritters, grilled cheese
I somehow forgot to post the photos I took in August of my experiments with Bacon Jam. From the Skillet Street Food website:
“…we take a big bunch of really really good bacon, and render it down…add a bunch of spices..onions, etc..and let it simmer for about 6 hours…give it a quick puree, and blast chill it…and you have bacon jam…”
I made grilled cheese with Bacon Jam and chipotle cheddar as well as Bacon Jam corn fritters. Both were delicious. I was able to make a surprising amount of both from one small jar, so I feel it was well worth the $17 it costs when ordering online. The flavor is akin to a delicately spiced pulled pork, and while the texture when cold is a bit off putting, once heated through it is divine.
Filed under: Comfort Food, Farmers Market Finds, recipes | Tags: cast iron, local food, seasonal, southern cooking, squash blossoms
I finally had a chance to get back to the farmers market, just in time for autumn harvest vegetables! In addition to beautiful acorn and butternut squash, I was able to score fresh squash blossoms. I made two batches, one last night with chevre and one this morning with cheddar cheese; both were totally scrumptious.
Fried Squash Blossoms-
14 – 20 blossoms
2 eggs
1 cup cornmeal
4 oz. cheese (soft cheeses work best)
half cup vegetable oil (I used grape seed with a pat of butter added.)
Wash squash blossoms and spoon a small amount of cheese into the middle of each one. Gently press petals closed. Mix eggs in one bowl and put cornmeal into another. Dip each blossom in egg, wipe off excess, and roll in cornmeal. Fry in oil over medium heat for about three minutes, turning over halfway through, until golden. Drain on paper towel covered plate and serve immediately.
I made a mostly successful stir fry with baby broccoli, asparagus, ginger, onion, kumquats, and brown rice cooked with red wine and soy sauce. I feel it may have been missing something, but I’m not sure quite what. Maybe I could have substituted something for the wine, but it’s what I had on hand.
Filed under: Farmers Market Finds
I have had a long love affair with potatoes. When times are tough and my wallet is light, potatoes allow me to cook a filling meal without feeling like I am going without. When I first left home at 17, I basically lived off of fried potatoes and eggs, and fried potatoes are still my favorite.
I’ve been buying fingerling and baby yukon potatoes from the same woman at the Ferry Building Farmers Market for a few years now. We’ve shared a special bond (at least in my mind) ever since she yelled at a yuppie woman for trying to take my place in line. She called me a lady and made me blush. And her potatoes are the freshest, so I’m a loyal customer.
Here’s today’s breakfast:
Filed under: Farmers Market Finds | Tags: cookies, cooking, food, local, mushrooms, organic, produce
Unfortunately, I lost my camera battery charger for a few days, so I wasn’t able to document most of the scrumptious meals I made from my farmers market purchases this week. I was able to get a picture of my peanut butter cookies, which are the only things I made with nothing from the market. They did contain Oregon’s Tillamook butter, so at least one ingredient was local.
Here’s a quick list of what I cooked/ ate over the weekend:
Saturday Breakfast:
Bruschetta with creme fraiche*, heirloom tomatoes*, garlic and olive oil on slices of a French style baguette*
Saturday Snacks:
Veggie dip with sour cream*, fresh dill*, and salt
Carrot* and lemon cucumber* slices
Chocolate bread* with marscapone* and a sauce I made with fresh raspberries*
Pesto cheese curds*
Saturday Dinner:
Spiral Pasta with Chanterelles* cooked with butter* and olive oil
Sunday Breakfast:
Eggs with goat cheese*
Pancakes with marscapone* and homemade raspberry*/blackberry* syrup
* locally grown/ made, pesticide free
Filed under: Farmers Market Finds | Tags: farmers market, local food, organic, portland, watermelon
Last Saturday I bought my first heirloom watermelon at the farmers market in downtown Portland. The variety is Red Sweetie, and it is not only delicious, it fits easily into the fridge. I had considered using it for one of the watermelon recipes in this month’s Saveur magazine, but I couldn’t resist chomping into this beautiful melon right away. I especially love the pink swirls you can see in the flesh:
