To Market with Mo: tiny but intense...
Tuesday, April 20, 2010
...clearly I am not describing myself, unless of course women who are six feet tall are suddenly deemed 'tiny'. No, 'tiny but intense' best befits micro-greens. Let me tell you, I cannot get my fill of these petite doses of green. And, in this 'super-sized' world we live in, it is so incredibly refreshing to find something so wonderfully tasty in micro-size.
Hitting the last few indoor farmers markets, the biggest clue that we are nearing outdoor market season (
fyi...Green City kicks off the outdoor Chicago area farmers market season on May 12th. How excited am I?!?) is the presence of the micro-greens. Nothing complicated or exotic here, micro-greens are simply the seedlings that are harvested before developing into mature greens and/or herbs. Oh, but add a few micro-greens to a dish and turn on the instant 'wow' factor. Those you are feeding just might think they are being served something complex and exotic, when all you prepared was a simple omelet that suddenly looks fresher, prettier and most important, tastier.
I dare not call them 'cute'. No, nothing 'cute' could pack such a punch of flavor and nutrition. Think of them as a super concentrated form of vitamins, minerals, enzymes and a zing of flavor. A great way to sneak in more 'healthy' into any dish. And back to 'keep it simple' in the kitchen, what could be easier than adding some to a sandwich or wrap (
boy that trumps a flavorless leaf of iceberg), garnish a pizza, quesadilla, stir fry, or piece of grilled fish, add to sushi and maki rolls, salads, or forget the mature salad greens and make a salad using only micro greens. The other day I gave my favorite Spring dish of grilled asparagus topped with a fried egg the 'wow' factor with a topping of
Three Sisters Garden mixed mirco-greens. I did not think I could love this dish more.
Wow, I do love this dish more.
Some of my favorite sources for
la petite greens are
Three Sisters Garden mixed micros and petite pea greens,
Tiny Greens for, oh where do I begin, bronze fennel, radish, curly cress, arugula, amaranth, onion, sunflower, to name a handful, and
Heritage Prairie Farms for mixed micros. I recommend using your greens soon after getting them home, but if you are not ready to use right away, store in a closed container (
the plastic bag or container you brought them home in are perfectly fine) in the fridge for up to a week.
Micro-greens: proof that great things come in small packages (present company excluded from that statement of course ;)
See you at the markets!
Mo
moira@efete.net
Labels: Chicago Farmers Markets, Heritage Prairie Farms, micro greens, seasonal organic produce, Three Sister's Garden, Tiny Greens
To Market with Mo: the final countdown
Friday, March 26, 2010
It's the end of March and I am now in serious 'final countdown' mode (dang, now I can't get that 80's anthem out of my head). For what? Outdoor Farmers Market season in Chicago! Only a few more indoor winter markets to go: Green City this Saturday, March 27 and two in April on the 10th and 24th. This Sunday, March 28th is the last indoor Logan Square Market for the season. Portage Park Indoor Market will happen this Saturday, March 27th and then on April 24th. And that's all until Green City kicks off the outdoor season on Wednesday, May 12th -- oh yeah, you can bet I will be there, and bright and early to boot. Ok, so on April 25th I will really be in final countdown mode, don't get me on the technicality. And anyone who knows me knows that 'countdown' really starts in early November, after the last outdoor market closes for the season.
Trust me, I so, so, so appreciate our area indoor markets, but there is something about shopping for farm fresh fruits and veg, and meats and cheeses (and let us not forget our local baked goods and artisanal food products) out in the open air. Somehow everything seems that much fresher...or so I like to think to myself. Nothing like getting to the market first thing in the morning braving elements, whether gorgeous and sunny, or cold and rainy, to get your pick of the fresh picked. Seriously great way to start the day. You laugh. Try it, you just might like it.
Get in 'count down' mode with me, and head out to the final indoor markets, for a last stock up of micro greens, root veg, potatoes, carrots, mushrooms, apples (yep, and so good), grains, milk, eggs, yoghurt, meats, honey, maple syrup, preserves, ice cream (not kidding), cheese and of course baked goods before outdoor market season begins:
See you at the markets!
Mo
P.S. am I missing any markets? If so let me know, email me at moira@efete.net
Labels: Chicago Farmers Markets, Green City Market, logan square market, portage park market, seasonal organic produce
To Market with Mo: it's about the give, not the give up
Wednesday, February 24, 2010
You know, there is nothing I enjoy more than holing up in the kitchen, on a cold blustery day, and making a big, pot of soup. I could spend the entire day, just prepping, and fussing, and tasting, til that simmering pot of goodness is perfection. There is something so comforting about this process for me. Perfect example: the Fall of 2001, I found myself making pot, after pot of soups, until there was no more room in the fridge, and the freezers. What up with that? Guess it was my way of dealing with the shock of 9/11. Yep, hiding in the kitchen is my way of coping with stress. Trust me though, I don't need stress to get me to fuss over a pot of soup, just a desire to feed myself, and others.
What, you don't have this same passion for soup making? Hey! I get it (not really, but I will humor you). But you say you do love to eat comforting bowls of homemade soup? Well, before you go and 'give up' soup for lent, why don't you 'give' a bit while indulging in multiple bowls of soup. Take a break from your Winter Olympic Games marathon, get off the couch, and head out to
The Hideout on a wintry Wednesday night for their weekly
'Soup n Bread' night.
To get through the s-l-o-w winter weekday nights, and harder economic times, the folks at
The Hideout launched a brilliant idea last winter: a free weekly soup dinner. Volunteers, made up of Hideout staff members & regulars, local musicians, writers, chefs and bakers, donate pots of homemade soups, breads, rolls, muffins ,and sometimes desserts, then invite one and all to partake. Now, here is where the 'give' comes in. Though the soup dinner is free, a donation bucket is set out. All donations collected are then distributed to a number of local food pantries and soup kitchens. So not only will you fill up on some pretty delicious soups, but you will help others fill their stomachs as well. And if you do like to try your hand at soup making, then get yourself a copy of the
Soup & Bread Cookbook -- filled with recipes of all the soups that were donated last winter, and yet another chance at the 'give' as all proceeds are donated to
The Greater Chicago Food Depository.
Soup & Bread takes place every Wednesday from 5:30 - 8pm (
or til the soup runs out. My advice, get there earlier than later) at
The Hideout, 1354 W. Wabansia, Chicago, thru March 31st.
P.S. big shout out to Magda (in pic above, in red scarf) and the FAB soup she donated a few weeks back. I bet if you ask nicely, I can get a copy of Magda's soup recipe for you....
Mo
moira@efete.net
Labels: Chicago Farmers Markets, seasonal organic produce, soup n bread, The Hideout, To Market with Moira
To Market with Mo: the original nectar of the gods...
Wednesday, January 6, 2010
...or should I say goddesses? Oh, but back to that in a moment.
Let me tell you, after a week in Prague, I now know how, and why, Central Europeans embrace winter: hot cocktails. Hot mulled wine, hot glog, hot grog, hot punch, and my personal favorite, hot mead. "Huh what", you say. Mead. Still getting a blank, glazed look from you. Mead. Well, if it weren't for someone, or someones, discovering, and popularizing, the fermentation of grapes and grains, my guess is that mead, being the first known fermented beverage, would still be the world's most popular fermented beverage.
Knowing no borders, mead has been popular not only for thousands of years, but pretty much across all cultures. Ancient Greeks, Romans, Egyptians, Assyrians, Scandinavians, Aztecs, Incas were all imbibing for celebratory and religious purposes, hey all in the name of God, right? And rumor has it, that this golden nectar is quite the aphrodisiac. Mead played a huge part in what we now know as the 'honeymoon'. It is said that for the post wedding 'month of seclusion (wink, wink, nudge, nudge) the father of the bride would provide his son-in-law, and daughter, with a month's supply of mead. There you go, from honey wine, a honeymoon.
So, now that I have your taste buds peaked, I will not let you down by telling you mead is the stuff of legend past, or only to be had in other parts of the world. No, no, no, gratefully of the 100 or so commercial meaderies in the world, we are fortunate enough to have one right here in Chicago, Beverly to be exact.
The Wild Blossom Meadery & Winery. Who knew right? Chicago's first and only meadery and winery is owned and operated by Greg Fischer, who has been making his award winning meads commercially for ten years now, and from his own honey. Okay, his bee's honey. Now I'll finally get back to the goddess reference. As far as I am concerned, since it is the female honey bees that do all the work, aka, fly around pollinating the flowers, and making the honey, I think that mead should be referred to as 'nectar of the goddesses' not gods, heck all those male bees are doing is sleeping, eating and ahem, making the queen bee happy. And talk about your locavores dream, Greg's bees are making the meadery's honey right here in Chicago, and of the 80 hives, a handful sit right a top a Mag Mile rooftop, sweet.
Once the honey is harvested, a basic mead is begun, ready to take notes? Honey, water and yeast. That's it. And that alone transforms into a beautiful ambrosia, but
Wild Blossom Meadery whets our appetite further by creating, not one, but 13 varieties of mead, infused with fruits like green apples, raspberries, peaches and blueberries, chocolate, hibiscus, cinnamon and other spices.
"Where can I get this delectable liquid gold," you ask. Online, directly from
Wild Blossom Meadery & Winery or at
Binny's Beverage Depot. Not ready to indulge in a whole bottle? There are a number of bars and restaurants, including
Hopleaf and
The Funky Budda Lounge, here in Chicago, that feature Wild Blossom Meads. Still not swayed? It is said that the drinker of mead is imbibed with the following: more life, wisdom, courage, strength, and well, going back to those aphrodisiacal properties....
Cheers,
Mo
moira@efete.net
p.s. a huge thank you to The Local Beet for compiling the most complete list of area winter markets,
Winter Markets Ahead. See you at the markets!
Labels: Binny's, Chicago Farmers Markets, Funky Budda Lounge, Hopleaf, seasonal organic produce, To Market with Moira, Wild Blossom Meadery and Winery
To Market with Mo: I wanna thank you....
Wednesday, December 23, 2009
Even in a trying year, as 2009 has been, there are so many things to be thankful for. And, related to the farmers markets I have alot to be thankful for.
I am thankful....
....to live in a city that supports and gives us access to produce that has been grown/raised within a few hours drive, via the farmers markets.
...to the staff and volunteers, at all of the farmer's markets, who because of their passion for the markets, give their time to make sure each market day goes smoothly and is an enjoyable experience.
...to all the farmers (and food purveyors) who work tirelessly to grow, harvest, and get their crops (food products) to market, at the peak of flavor and in pristine condition. Not too mention that they rose in the middle of the nite to get their produce to market. Yes, we market 'early birds' REALLY appreciate their effort. That includes you
Todd Nichols ;)
...to all of the city neighborhoods who feel strongly about bringing a farmers market to their neighbors. A special shout out here to the
Andersonville Farmer's Market's first season, and an extremely successful one at that.
...to be able to experience produce and artisan-crafted food products at their peak, and in season.
...for midwestern weather. Seriously. With all it's extreme ups and downs, it plays a huge roll in making the tastiest tomatoes and peaches on the planet.
...to all the markets that are working to make their markets accessible to everyone, not just the few. A special recognition to the
61st Street Market for being one of the first markets to accept food stamps.
...to all of the area chefs that are making a point of supporting the local markets and farmers, and letting their customers know where their meal is coming from.
...for the diversity of the people of this city, and their insistence that their own foods (culturally speaking) are represented at the markets.
...for Terra Brockman and her beautiful book,
"The Season's on Henry's Farm", that chronicles a year on her brothers farm. Not only showing us all that sustainable farming is good for us and our planet, but giving us an even greater appreciation for those that grow our food.
...for all of you that share my enthusiasm for the markets, the farmers, the food purveyors and artisans, and to those of you that tolerate said enthusiasm, even if you don't share the same enthusiasm. Don't worry, I'll convert you in 2010.
...and for you my readers, for reading and following my market wanders.
A very happy holiday to all of you and here's to the coming year at the markets.
Moira
moira@efete.net
Labels: 61st St Market, Andersonville Farmers Market, Chicago Farmers Markets, Chicago French Market, Green City Market, Henry's Farm, Nichols Farm, Terra Brockman
To Market with Mo: Baby it's cold outside....
Wednesday, December 16, 2009
...but offer me a grapefruit inside, and suddenly I am transported to a warm, sunny, tropical locale. Yeah, the temps in Chicago are hovering in the teens of late, and all I can think of is how can I be somewhere much, much warmer. With the airlines not giving anything away, an inexpensive way to whisk off to the tropics is to pick-up some sweet-tart, juicy grapefruits.
Not exactly a local fruit that will be found at one of the farmers markets, but head to a local produce market, or cross your fingers that a vendor, family member, or friend might be sending you box of citrus paradisi. Wrapped inside the dimpled peel is the taste of pure summer.
Last nite I watched master mixologist, Daniel Love,* of Mercadito, concoct fresh grapefruit margaritas with muddled bits of grapefruit sections. Oh yes, the margaritas were sublime (and I won't even talk about the citrus filled ceviche, OMG!). But, oddly enough, I woke up just hankering for more grapefruit. Off to the market to load up on some gorgeous Ruby Reds (be sure to pick out fruits that are heavy for their size, and omit a fragrant slightly sweet aroma) and then back home to conjure up summer in my kitchen, oh and get a bit of healthy and delicious to boot. Loaded with vitamin C, A, B5, potassium, folate, fiber and pectin, which helps regulate the blood sugar, which I would imagine could use a bit of regulating during the sugar high holiday season, grapefruits feel like a pretty guilt-free indulgence.
I just love grapefruits as is, peeled and sections popped right into my mouth. But why stop there? Juiced (plain, or back in the afore mentioned margarita), sectioned into a spinach salad with nothing more than some avocado, fennel, pomegranate seeds, and a citrus vinaigrette, or transformed into a relish, or salsa, to top some grilled scallops or fish. Now, since I like to use the entire grapefruit, I opt for the two-for-one during the holidays: Candied Grapefruit Peel (I figure for each one of those I consume, it cancels out the calories of each cookie I gobble down), and now what to do with the flesh? A grown-up palate cleanser for your holiday meals in the form of a Grapefruit Vodka Granita. Yes, both so, so, so good.
Candied Grapefruit Peel
(If you can boil water, you can make candied grapefruit peel)
2 large grapefruits
3 cups sugar (plus more for rolling & coating)
3 cups water
Using a paring knife remove peel from the fruit. Without cutting into the flesh of the fruit, make six slits, from top to bottom, in the fruit. Gently remove peel with your fingers. Put fruit aside for that granita.
Slice the peel, lengthwise, into 1/4 inch strips. Then, using paring knife remove excess pith (the white part) from each strip.
Place strips in a large saucepan and cover with cold water. Bring to a boil and then drain. Repeat this step.
Bring sugar and water to a boil, stirring until sugar dissolves. Add grapefruit strips to the boiling syrup, reduce heat to medium low and simmer for about an hour until the strips are translucent. Remove from heat and let strips cool completely in the syrup.
Using a slotted spoon, or tongs, transfer strips to a wire rack that is sitting atop a rimmed baking sheet. Wipe any excess syrup from the strips and then roll strips in sugar. Place back on the wire rack, in a single layer, and let dry for at least 30 minutes. Will keep covered, at room temperature, for up to two weeks.
*Award winning mixologist Daniel Love will be leaving Chicago for sunny Miami in two weeks, so if you want to try one of his grapefruit margaritas get yourself over to Mercadito ASAP.
Do you want a copy of my Grapefruit Vodka Granita? Email me at moira@efete.net
Happy Holidays!
Labels: candied grapefruit peel, Chicago Farmers Markets, grapefruit, produce markets, seasonal organic produce
To Market with Mo: Oui, oui, oui, all the way to...
Wednesday, December 9, 2009
...the Chicago French Market! Je ne sais pas, really? Oui, really. As of last Thursday (12/3) Chicago is officially the proud host of it's first, okay at least in the last four decades or so, indoor year-round market. Seattle has it's Pike's Place Market, Philadelphia has the Reading Terminal Market, New York City has the Grand Central Terminal Market, even Cleveland, Ohio can boast having an indoor year-round market. And now finally, instead of whining, 'why can't Chicago have an indoor market', we can now toot our horns and say that we too have an indoor market. Thank you thank you to the Bensidoun family who has been running markets here and in Europe for four generations. With that kind of experience, I am guessing we are in good hands.
As you have all guessed by now (if you have been reading my posts, you are reading aren't you?) I have a real thing for the markets, indoor and out. Whenever I travel, whether an hour away, or a 14 hour international flight away, the first thing I like to do, once at my destination, is check out the local market(s). Be it a small roadside stand or ginormous indoor market like La Boueria Market in Barcelona, I think there is no better place to get your finger on the pulse of a place and it's people. And based on the streams of folks coming into the Chicago French Market since last Thursday, I would say visitors to our fine city will get a sense of us real quick.
No big box here baby, but real local food purveyors and artisans. Some with established presence at other markets and brick & mortar locales, and others for whom this is their first location. At the Chicago French Market we will have the opportunity to develop relationships with these folks, just like our parents and grandparents had relationships with the butcher, the baker, the candlestick-maker...okay maybe not the candlestick-maker but for sure the egg & milk guy. They are all extremely knowledgeable and tremendously passionate about their products, and getting them directly to you, their customer.
Located in a 15,000 square foot piece of the Ogilvie Center (ya know, the old Northwestern train station for those of you still kickin' the 'old school' terms). This part of the city (the west loop hood) has been booming with an influx of new residents, but retail, entertainment and food options not so much. Well no more, with 25 purveyors in the market, residents and commuters (remember, major train station right above the market) will have a 'one-stop shop' option. Everything from beautiful fresh and organic produce, fresh seafood, meats and poultry, beautiful artisan cheeses, and wine to go with said cheese, freshly baked breads, pastries and baked goods, gorgeous handmade chocolates, and stunning fresh flowers all to help ready you for holiday entertaining. Feeling a bit peckish after all the sensory overload? So many yummy options to sit down and enjoy right there, or pack up to take home, or to the office: from a yummy green curry, to Bi Bim Bap, to tacos, to crepes, to fresh juices, to raw food options, to sandwiches, to fresh roasted nuts (which always smell so good), to OMG Belgian fries, wait are we in a market in Europe or in Chicago?
Now if you are like me and don't reside or work in the area, but are close to a Metra train, this is such a stress-free way to get to the market. Or if you are planning to really load up, there is free parking available for up to an hour, with a $20 purchase at the market, and in a city that likes to charge a lot for parking, this is a MAJOR plus.
So being that I did go into sensory overload at the market and too full to make dinner (yes, you can say Belgian fries) no recipe to share this week. So get your self to the Chicago French Market and find inspiration. And let me know what your favorites are at the market and what you were inspired to cook. Email me at moira@efete.net.
For more information and hours go to www.chicagofrenchmarket.com
photo credits: Steven Johnson Photography
Labels: Bensidoun, Chicago Farmers Markets, Chicago French Market, food artisans, indoor market, organic food
To Market with Mo: the incredible edible
Wednesday, December 2, 2009
In this season of gift giving, hens, okay other birds as well but let's stick with chickens for the sake of this conversation, have come up with the perfect gift, and the perfect way to package it: the egg. Truly a perfect food for both the novice and the seasoned cook alike. You can boil water? You can hard boil an egg. Or prefer to stretch your culinary wings? Go for mastering a beautiful meringue or Bearnaise sauce.
I don't recall being a huge fan of the egg until I had my first farm fresh egg. I finally so so got 'the incredible edible egg' slogan. If you have only had grocery store eggs (that can have the potential of sitting on the store shelf for up to 180 days, and have been hatched by debeaked, molted, declawed and caged hens, oh but don't get me going on this one) then let me tell you, get to the Farmers Market soon and buy yourself some farm fresh eggs, that are maybe a day or two old and most likely only hours old, get home and fry up a couple of the eggs and yes, you will thank me, and your egg farmer. What a difference! You're an egg fan now right?
Now I know eggs used to get a really bad rap, raising cholesterol and increasing risk of heart disease....yeah yeah yeah. Well unless you have high cholesterol and are already at risk for heart disease, there is no reason not to be able to consume a egg daily if you so like. The human body does not easily absorb the cholesterol in the egg (which is housed in the yolk), so you are pretty much good to get all the nutritional bennies of the egg which is a fantastic source of protein, omega 3 fatty acids, lutein, choline, iron, calcium, potassium, vitamins A, all the B's, and D. And in case you were going to opt for the 'egg white only' omelet? Sure you will get protein and water (plain and simple, that's what's in the white) but you will miss out on all of the other vitamins and minerals.
Speaking of nutrition levels. I want to clear up something, there is no nutritional difference between a white shelled or brown shelled egg. Only difference? The breed of hen that laid the egg. Another question, why is one yolk pale yellow, and another almost orange? That you will need to ask your farmer what he/she is feeding their hens, as it is their diet that determines yolk color.
I can't think of a time of year that I go through more eggs what with all the cookie & cake baking, sauce making, and dishes to pass making (think a retro deviled egg or a brunchy egg casserole). Oh, which reminds me, your freshest eggs (think less than 10 days old and the ones you just got at the market) are best for poaching and frying. And for hard boiling and making meringues and souffles? Hold off on using your eggs right away. an 'older' egg, say older than 10 days, is best for these endeavors. Here is a favorite brunch dish which is not only easy to make, but a crowd pleaser.
Nutty Baked French Toast
One loaf sliced white bread (I actually prefer a challah bread for this one but mix it up)
8 eggs
2 cups each: milk, 1/2 & 1/2
2 t vanilla extract
1/2 t each: cinnamon, ground nutmeg
3/4 c butter, softened
1 1/3 c brown sugar, packed
3 T dark corn syrup
1 1/3 c nuts, coarsely chopped (walnuts or pecans or a combo work well)
Fill a greased 13" x 9" pan with bread slices to within 1" of the top of the pan.
Blend together eggs, milk, 1/2&1/2, vanilla, nutmeg and cinnamon in a large bowl. Pour over bread slices. Cover and refrigerate overnite.
Combine butter, brown sugar, corn syrup and nuts in a medium bowl and set aside.
Preheat oven to 350 degrees.
Remove pan of 'toast' from the fridge, spread the topping all over the top. Bake until puffed and golden brown, approximately 50 minutes. If starts to brown too quickly cover with foil and continue to cook.
Serve with real maple syrup (try Burton's Maplewood Farm's, you can find them at Green City Market on Saturdays)
The following vendors have eggs at the Saturday Green City Winter Market...
Eliss Farm
Liberty Family Farm
Mint Creek Farm
TJ's Free Range Poultry
Share your favorite ways to cook with eggs at moira@efete.net
Labels: Chicago Farmers Markets, Eggs, Eliss Farm, Green City Market, Liberty Family Farm, Mint Creek Farm, seasonal organic produce, Tj's Free Range Poultry
To Market with Mo: Single. Plain looks, but intense.
Wednesday, November 25, 2009
No, not me. I'm talking about the humble onion, whose name derives from the Latin word for single, unio, which also means the union of many layers. Can't be a clearer description for the appearance of this plain-looking, solo bulb. And to clarify, I am talking the dry globe (or round, or bulb) onion, not your scallion or shallot, we can chat about them later....
With all the cooking going on in kitchens all over the States this week, I can't think of a more indispensable ingredient. Come to think of it, at any other day or time of the year, and in kitchens all over the globe, not just the US, are using onions. Seriously, what can't these allium cepas do? Let's just take the Thanksgiving menu. Onions take a solo turn as a creamed side, or pickled for snacking, or in someone's game time Bloody Mary or pre-dinner martini, and then assisting in pretty much every dish (okay, not the pumpkin pie): the stuffing, gravy, cranberry chutney or relish, sauteed in greens, potatoes and other veg, and of course as a topping for that infamous green bean casserole.
Oh, how many sauces, soups, stews and sautes have depended on the onion to add either a sharp pungent bite, or spicy sweet layer or flavor? I mean, what would a bowl of homemade chicken soup be without onions? I'm thinking not so flavorful, and with all the phytonutrients, vitamins and anti-inflammatory properties, not such a great remedy for the common cold. That darn chicken gets all the credit, I actually think it is the onion that gives this soup it's medicinal pow. Then again, I'm not a doctor, nor do I play one on TV. I'm just a gal who has had a lot of chicken soup when fighting colds and flu. But I digress...
Look for firm onions with dry outer layers of parchment-like skins that protect the inner pungent layers. And store your onions in a cool dark place, not the fridge. Well, let me take that back a little. You want to try and avoid any tears while cutting up the onion? Place your onion in the fridge for about an hour before you intend to cut into it, and you will stifle the allicin which the nasty bugger that brings on the tears. And if chilling thing does not work? Go right for the scuba mask.
Now need a quick and easy way to bring a bit more flavor to your Thanksgiving feast without having to do anymore shopping? Caramelize some onions. Need another appetizer? Caramelized onions as a crostini topper. Sick of that 'green bean casserole'? Go for fresh beans sauteed, and then topped with the caramelized onions. Want something other than cranberry sauce to moisten up that late nite turkey sandwich? Caramelized onions. And so sick of turkey by the end of the weekend and craving a juicy burger or grilled cheese? Slather on some, yep, you guessed it, caramelized onions.
Caramelized Onions
2 lbs onions (go ahead mix 'em up, Vidalia, Troppea, Spanish, Bermuda), sliced thin
2 T olive oil
2 T butter
salt & pepper to taste
In a skillet over low heat, heat oil and butter. Add the onions and cook low and slow, for about 45-60 minutes. Stirring occasionally. Add salt and pepper while cooking. Want to change it up a bit? Add about 2 tablespoons of either balsamic or red wine vinegar or some red wine and a bit of thyme while cooking, preferably added just after the onions have softened and gone translucent. The onions are done when they are nicely brown and caramely (please accept my made-up word).
Have a safe and delicious Thanksgiving!
Mo
moira@efete.net
Labels: Chicago Farmers Markets, Green City Market, onions, seasonal organic produce
To Market with Mo: a morning glory...sort of
Wednesday, November 18, 2009
I love sweet potatoes any time of the year, but being mid-November and all, seems like it is the most appropriate time to talk about this nutrient-packed, sweet tuber.
First off, let's set the record straight: a sweet potato is not, I repeat not, a yam. This is a total misnomer. Sweet potato: native of South America and related to the morning glory. Yam: native of Africa and related to the lily. Seems the whole 'yam' calling got started early on in the States, most likely by slaves who were reminded of the true yams that they consumed as a staple back in Africa. Even those cans of 'yams'? Yeah, sweet potato.
Now onto the second thing that has bugged me about this starchy root veg. With a pretty descriptive adjective as the first part of your name, why on earth have generations consumed their traditional Thanksgiving sweet potatoes laden with brown sugar, maple syrup, or honey, and of all things, marshmallows? I mean, whose idea was that?!? Great for dessert but as a savory side? Hum. And why, with a first name like 'sweet' did anyone not think, "Wouldn't this tuber be able to stand alone without all the added sugars?" Oh and let's not forget the globs of butter. Cook a 'soft' sweet potato and it is not only sugary sweet, but wonderfully moist as well, really no need for the butter. Just give me an unadorned baked sweet potato and I convince myself that I am having dessert and dinner all rolled into one. Woohoo! Okay, you know I still had to have the piece of dark chocolate post-potato, but that is a another story for another day...
Back to 'soft' sweet potato. Seeing two varieties at the markets: 'soft', which are the orange-fleshed root veg we are most familiar with, and 'firm' which are typically white or yellow-fleshed and remain fairly firm after cooking, but still oh so delectably sweet. I actually prefer the 'firm' sweets when roasting as they hold up better when wanting to achieve that dark, crispy crust.
Both 'soft' and 'firm' versions, of this complex-carb, are nutrient-rich powerhouses, jam-packed with fiber, vitamins C, B6 and A (in the form of beta-carotene). Another plus? Sweet potatoes help stabilize blood sugar and lower insulin resistance. And calories? At approximately 11o calories for a medium sweet spud, this is one serving of 'candy' that one does not have to feel guilty about eating.
At the market look for firm, smooth-skinned tubers, free of any bruises or cracks. Get them home and store in a cool, dark, ventilated place, and NOT the fridge. Okay, once cooked you can store them in the fridge for up to a week. Besides the 'traditional' Thanksgiving side, sweet potatoes play both sides of the sweet and savory fence scrumptiously: baked, roasted, boiled, fried (chips or fries anyone?), or mashed, and as latkes, pie, biscuits, puddings, and brownies (oh trust me on this one). Now, looking for something a bit less traditional to add to your Thanksgiving menu? How about a sweet potato hummus with veggies and pita chips, to tied everyone over until the big feast?
Sweet Potato Hummus
1 lb sweet potato, cooked (baked or boiled)
1 15 oz can of chick peas (garbanzo beans), drained and rinsed
1/4 cup lemon juice (fresh and not that bottled 'excuse for')
1/4 cup tahini
2 T olive oil
2 t cumin
2 cloves garlic
1/4 t chili pepper (ground)
dash of nutmeg
salt and pepper to taste
Place all ingredients, except the olive oil, into a food processor. Begin to process. Slowly stream olive oil in while food processor is running. Continue to process until smooth. Add additional salt and pepper, to taste, if needed.
Serve with crudite and pita chips...not marshmallows.
Labels: Chicago Farmers Markets, Green City Market, seasonal organic produce, sweet potato, thanksgiving
To Market with Mo: tap that root
Wednesday, November 11, 2009
I cannot believe I have not hailed the nutritious and delicious carrot until now. After all, it is one of the first veg I see at the Farmer's markets in the Spring, in a tiny and tender form just crying to be paired with mint. Then throughout the summer, hinting to be transformed not by cooking but simply shredded into a salad, or added to a crudite platter. And now in the Fall, one of the last veg to find, and so wanting to be part of a mirepoix to start a favorite soup or stew, or as a quick saute with a favorite partner: maple syrup.
Packed with vitamins, minerals, antioxidants, and fiber, especially beta-carotene and vitamin A. Now, vitamin A and beta-carotene are both great for eyesight, but how good might have been a wee bit exaggerated thanks to some WWII RAF gunners who claimed their nighttime marksmanship skills were due to copious carrot consumption and not new technology (aka radar). Hey, that's one way to fool the enemy. But if it led to more British children (who I am sure recall, "Dr. Carrot, the children's best friend" wartime slogan) and Germans eating more carrots, well, it sure beats the 'Flaming Hot Cheeto' orange food option, right?
And in a flu and cold season that has everyone coughing, I am thinking more doctors should be prescribing this flavorful root veg. Yeah, not only good for the eyes, but fantastic for the lungs, especially those that are inflamed.
I have not quite seen all of the over 100 varieties available, but trust me, you will find more than the standard orange and faux baby carrot (Yeah, you read me right, faux. Grocery store 'baby' carrots are actually mature carrots chiseled down to the uniform 2" 'baby') you find at the supermarket. Beautiful orange, red, purple, yellow, white carrots, and all with their own unique fragrant sweetness, can be found at the Farmer's markets.
Look for smooth, firm carrots with vibrant color. Avoid those that are limp, rubbery, cracked, or have wilted tops. Store, this cousin of the parsley, in a plastic bag or wrapped in paper towel, in the coolest part of the fridge, where they can keep for up to two weeks. Oh, and store away from apples, potatoes, or pears elst you can wind up with rather bitter tasting carrots.
Here is a simple and seasonal way to enjoy carrots now and in a few weeks, as a Thanksgiving side...
Maple Glazed Carrots
1 1/2 lb carrots, scrubbed clean and cut into 3 " long strips (or 1/4" coins if you prefer)
1/2 cup water
3 T butter
2 T maple syrup (try Burton's Maplewood Farm, found at Green City Market, yum)
1 T brown sugar
salt and pepper to taste
In a large skillet, over medium high heat, bring all ingredients to a boil. Reduce heat to medium, cover and simmer for approximately 8 minutes.
Uncover skillet and continue to cook until all liquid is reduced to a glaze consistency, about 5 minutes).
Season with salt and pepper to taste.
FYI - to all you last minute shoppers, Green City Market will be open Wed., Nov. 25th, the day before Thanksgiving. Can't get fresher than that!
Speaking of Thanksgiving, I would love to hear about your favorite Thanksgiving side dishes. Send me your recipies to moira@efete.net
Labels: Burton's Maplewood Farm, carrots, Chicago Farmers Markets, Green Acres, Green City Market, maple syrup, Nichols Farm, seasonal organic produce
To Market with Mo: lil' green sprout
Wednesday, November 4, 2009
Shake your heads in disbelief but I have always loved Brussels sprouts. Yes, even as a kid, I was a fan of the mini cabbages, guess I was first taken in by their 'cute' factor. I mean, how can you not love a veg in miniature form? And yes, Brussels sprouts are basically a many-headed common cabbage. So why not call the veg Hydra Sprouts? Since it is not a native of Greece but most likely Belgium I suppose, but I digress.
Now for those of you who detest this harmless cruciferous veg, I am guessing you had a bad, bad experience with an over-cooked dish of sprouts. Not hard to believe since some of us grew up when mothers and grandmothers were still cooking the heck out vegetables. Gratefully, I did not have that experience. I imagine that my first bite of sprouts were fresh not frozen, perfectly cooked, and were actually quite sweet and pleasing. Come on, why else would I have stuck with them? And it wasn't until adulthood that I really got a taste of how sweet they could be when I finally tried roasting them. Seriously, yum.
Now for those that want to give Brussels sprouts another go, may I suggest pairing them with one of their favorite partners: Bacon. What is not to love about bacon? And bacon is something I did not like as a kid, clearly that has changed. Vegetarian or not a fan of the bacon? Brussels sprouts also like to hang out with chestnuts (thank the Belgians for this, and they too are popping up at the Farmers Markets), lemon or cream, just to name a few. And lately it's become rather popular to shred the little cabbages. Blanching them slightly, shredding, and turing into a favorite Fall and Winter salad. And if all this isn't reason enough, then perhaps their being absolutely vitamin, antioxidant, and fiber packed, can at least guilt you into trying them again? For your health and all...I'm just saying...
Back to the 'overcooking' thing for a moment. How to avoid overcooking and turning your sprouts into a sulfurous mess? If boiling or steaming do so for no more than 6-7 minutes. Braising or sauteing a bit more forgiving at about 10-12 minutes. And roasting? You can let them go for about 35-40 minutes at 400 degrees.
Look for small, tightly closed, firm, bright green sprouts, either on the stalk or off. Avoid any with yellowing or wilted leaves, or any that seem too soft and puffy. Store your sprouts, unwashed and untrimmed, in a plastic bag in the fridge for up to a week.
Now my absolute favorite way to eat Brussels sprouts is the simplest preparation -- wash and trim your sprouts (cut in half if on the larger side), toss with some olive oil, salt and pepper and roast in a 400 degree oven for 35-40 minutes. But since you are going to begin to think that is all I do with Fall vegetables, here is a salad starring the leafy green buds.
Brussels Sprout Salad
1 lb Brussels sprouts, washed, trimmed and cooked (boil or steam whole)
2 strips bacon, diced and cooked until crispy
1/4 cup toasted pecans (or walnuts if you prefer)
1/4 cup sliced red onion (want more? go for it, don't let me stop you)
1 1/2 oz. crumbled blue, goat or feta cheese
Olive oil
Balsamic vinegar
Salt & pepper to taste.
Toss the first five ingredients together. Drizzle on some olive oil and balsamic vinegar. Add some salt and pepper to taste. Toss again. How easy was that?
p.s. reminder, last outdoor market is this Saturday in Evanston. Green City and the Logan Square Markets have moved indoors. The French Market in the Olglivie Center is slated to open the week of November 16th. Do you know of any other indoor markets this Fall and Winter? Send me an email at moira@efete.net so that I can share to scoop.
Labels: Brussels sprouts, Chicago Farmers Markets, Green City Market, Logan Square Farmers Market, seasonal organic produce
To Market with Mo: I'm Not Ginger
Wednesday, October 28, 2009
"I am not ginger. I am not from Jerusalem. I am not an artichoke. I am not an apple. What I am is a North American tuber, related to the sunflower, with a curiously sweet, nutty, earthy flavor," so says the Jerusalem Artichoke, or as known in some circles, the Sunchoke.The native American indians, who had been eating said tuber for some time, called it 'sun root', hey makes sense, root of a sunflower relation. Okay, that I get. But leave it to European explorers to confuse matters. 'Hum, tastes kind of like an artichoke, and since my Italian not so good (being a French explorer and all) I think I will call this knobby little tuber an Artichoke of Jerusalem, instead of the italian word for sunflower that I was really looking for - girasole.' Okay, maybe that is not a direct quote from 17th century explorers, but you get the idea.
So sunchoke, which was trademarked in the 1960's, seems to be a most accurate name for this potassium packed gnarly root. How this delicious veg fell out of favor is beyond me. Word has it that it was thought that the Jerusalem Artichoke caused leporsy. Another victim of being judged by it's cover. Thank goodness that little rumor faded and we can find sunchokes at the markets right now. Look for firm, plump tubers free of any sprouts, mold or any green tinge.
At home, store your chokes in the fridge for up to two weeks wrapped in plastic. But why wait so long? So easy to cook up. What? You dread the chore of peeling them? Don't let that stop you, the skins are so tender I wouldn't even bother peeling. Just give them a good scrub and then enjoy raw in salads or crudite, or start cooking. Mashed, sauteed, roasted, boiled, fried as chips, or added to soups and stir-fries, it's all good.
Since this is the last week for most outdoor Chicago area Farmers Markets, (FYI, Evanston's still going until November 7th!) I went a little hog wild buying alot of Fall produce. So time to get out the roasting pan and roast up some sunchokes with the abundance of Brussels Sprouts, sweet potatoes and winter squash that I felt compelled to bring home. No recipe here. Just prep and cut veg into one inch pieces, toss with some olive oil, salt, pepper and thyme (if so inclined), in a roasting pan, pop into a 400 degree oven for about 45 minutes and there you go, fantastic side, or if like me, something to snack on all day - hey, better for you than chips or chocolate.
P.S. Since the outdoor Farmers Markets are closing up for the season bet you are wondering, 'what now Mo?' Well, seeking out indoor farmers markets (fyi, Green City moves indoors starting November 4th, www.chicagogreencitymarket.org, and rumor has it that the Logan Square Farmers Market is moving indoors as well, www.logansquarefarmersmarket.org), and seeking out some of the incredible food products (like honey, maple syrup, cheeses, chocolates, jams and gelatos) that are made by food artisans right here in the Chicago area.
Do you have a favorite indoor Farmers Market or locally made food product? I would love to hear about it. Shoot me a note at moira@efete.net. See you at the markets.
Labels: Chicago Farmers Markets, Green City Market, Jerusalem Artichoke, seasonal organic produce, Sunchoke, tuber
To Market with Mo: First Fruit
Wednesday, October 14, 2009
Red Delicious, Macoun, Northern Spy, Winesap, Swiss Gourmet, Braeburn, Gala, Mutsu, Sweet Sixteen, Liberty, whoa, stop me here. If I continue to list the approximately 7500 known varieties of apples in the world, I would far exceed my roughly 500 word or less (okay, don't go counting each entry word-for-word now) per blog entry limit. And, if I attempted to sample each variety? Well, let's just say I would be eating an apple a day for the next twenty years. Hey, one way to keep the 'doctor away.'
Now, I know you can probably get your hands on a few varieties of apples at the grocery store year round, but before you go and settle, get yourself out to the Farmers Market ( I know that there are at least a few still running outdoors thru the end of October) and treat yourself to some Illinois, Michigan, and Indiana apples they way they were meant to be enjoyed. Fresh from the farm, and free of wax and shellac coatings and nasty irradiants and preservatives (yeah, this explains why that store-bought apple you cut into and forgot on the counter, still hasn't turned brown after a couple of hours) and full of flavor. Yes, flavor. Most commercially grown apples have had the flavor bred right out of them, producing a good-looking, but bland and (as termed by the commercial growers, not me) 'neutral' flavored piece of fruit.
Get to the market and discover what apples really taste like. And those flavors are as diverse as the names. Oh, and looks ain't everything either. Take the 'Twenty Ouncer' for instance -- a huge and rather russeted and bumpy (like, no other way to say it, bad acne) surface. Bite into it and you will never judge an apple by the surface again. Besides the Orange Cox Pippin and the Honey Crisp, I think the Twenty Ouncer is one of my favorites this season. But don't go on my tastebuds alone, plenty of the Farmers Market vendors are more than happy to give you samples of varieties you are unfamiliar with. And they are more than happy to explain the nuances of each variety. Why Nichols Farm alone grows about 167 varieties of apples.
Look for fragrant, firm and tight-skinned apples. Bruising, bad. Russeting (patches and stripes of different colors), good. Lots of fiber, lots of flavanoids, lots of antioxidants, lots of tannins, and low in calories, no wonder we should be eating them 'once a day.' Enjoy as is, sliced into salad, or slipped into a grilled cheese sandwich, Cook down into sauce (just cored, peeled and sliced apples, a squeeze of lemon, a little water, cinnamon, if you like, and that's it, just some time on the stove), bake into a pie or crisp, add to soup, roast or grill to accompany pork or chicken, or as below, on a perfect salad for this time of year.
Roasted Apple Salad
2 medium apples
olive oil
salt & cracked black pepper
1/2 teaspoon dried rosemary (optional)
mixed baby greens
Stilton or favorite blue cheese
favorite vinaigrette (a dijon works nicely)
honey for drizzling
Preheat oven to 400 degrees. Cut apples in half and core. Place apples flesh-side up in a baking dish. Drizzle olive oil and sprinkle salt, pepper and rosemary on the apples.
Roast apples for 20 minutes. Remove from oven.
Toss salad greens with vinaigrette and divide among 4 salad plates. Place one apple half on each plate of greens. Then top each with a slice of stilton and a drizzle of honey. Kick it up a bit more with a sprinkling of toasted walnuts or pecans.
moira@efete.net
Labels: apples, Chicago Farmers Markets, Green City Market, seasonal organic produce
To Market with Mo: The Cabbage Flower
Wednesday, October 7, 2009
Big, big, blow to the food world this week. The 70 year old chronicler of all things food, Gourmet, will cease with the November '09 issue. Wha?!? Noooooooo, say it isn't so. Gourmet has been my constant companion in the kitchen for more years than I care to admit with this crowd. Admittedly, I did cheat and invite other food/cooking magazines into the kitchen, but I have to say Gourmet has always been my favorite and with me the longest.
Between my old friend leaving and Fall rushing in (guess I really need to switch out my closet full of summer clothes) I need me some comfort food. Cauliflower of course. Again I can hear you saying 'what?' How can this crunchy, slightly sulphurous, and bitter veg be considered a 'comfort food'? Roasting baby. Suddenly, okay maybe more like in 25 minutes, cauliflower is transformed into sweet and nutty deliciousness. If you were not a fan of this member of the cabbage family before, you will be after a bite of it in it's roasted state.
Once you go roasted you might further branch out from the raw florets on a crudite platter to a velvety puree or mash, or a creamy soup. But back to that crudite platter for a moment. With such beautiful varieties like the vitamin A packed orange Cheddar, the purple varieties that are full of the antioxidant anthocyanin (see, red wine isn't the only way to get this antioxidant), and then there is the gorgeous green Romanesco with it's spiky curd (yeah, the 'head' is actually a collection of curds or underdeveloped flowers, go figure), not only will you be loading up on lots of healthy goodness (all are low-cal, high in fiber and high in vitamins C and K), but your platter will be knock out good looking.
Get to the farmers market and look for clean compact heads (oh, curds), that are spot-free and have bright color. Those that are wrapped in lots of fresh green leaves are being kept nice and fresh (and keep those leaves and stem for stock or soups). And size? Doesn't matter, whatever suits your needs or likes. Store your cauliflower in a plastic or paper bag, stem side down, in the fridge, for up to a week.
Typically I roast my cauliflower in just a bit of olive oil, garlic salt and pepper, but in the interest of keeping my husband healthy, I added some turmeric. Studies have shown that combining turmeric and cauliflower is a terrific way to preserve prostate health, not a lot of prostate cancer in India I am guessing.
Roasted Cauliflower
1 medium to large head of cauliflower
2 cloves of garlic, chopped
1 teaspoon turmeric
1 1/2 tablespoons olive oil
salt & cracked black pepper to taste
1-2 tablespoons 'plumped'* golden raisins (optional)
Preheat oven to 400 degrees. Core and cut cauliflower into 1 inch florets. Toss the cauliflower with olive oil, turmeric, garlic, salt and pepper in a large bowl. Spread the cauliflower evenly, in a single layer, on a baking sheet with sides (jelly roll pan). Roast cauliflower until it is golden and tender, approximately 25 minutes.
*Plumped = raisins soaked in hot water for 10 minutes.
moira@efete.net
Labels: cauliflower, Chicago Farmers Markets, Green City Market, Romanesco broccoli, seasonal organic produce
To Market with Mo: Pick a Peck of Peppers
Wednesday, September 30, 2009
It might not have been a stellar tomato season (though for some reason I am still picking tomatoes from the garden, hum) but there are loads of peppers to be had at the Farmers Markets right now. Now, let's be clear as confusion can ensue when referring to 'peppers'. Am I talking pepper as in the black, pink, green and white peppercorns that we grind? Nope, I am talking the nightshades that are capsicums, and here, there is a vast variety that range in shape, color, size (even within the same species) and then there is a big swing in the heat scale.
What is it that makes say a bell pepper sweet and a scotch bonnet pepper mui caliente? The highly variable amount of capsaicin in each species. Contrary to popular belief, the 'heat' (capsaicin) is not in the seeds, but the white pith of the pepper that the seeds cling to. And here's an interesting tidbit, unlike we mammals, birds are completely immune to the capsaicin burn, go figure. Our winged friends are attracted by the bright colors of the peppers and from there get to work spreading the seeds. No wonder peppers are so popular globally.
To avoid any confusion I am talking the heatless varieties that we will call 'peppers' or 'capsicum' (like our Brit & Aussie friends). The hot varieties are referred to as 'chilis'.
Speaking of the bright colors, not only have I seen the immature green, but fully mature red, orange, purple, yellow, ivory and even brown peppers as well at the markets. All are sweet and pack, pack, packed with antioxidants like carotenoids (a natural sunscreen for the peppers themselves), lutien and beta carotene and can you say three times the amount of vitamin C that is required daily in just one medium pepper?!? Move over oranges, all the more reason to eat like a locavore.
Look for firm peppers with tight skins, that seem heavy for their size. Avoid any with wrinkles or cracks on the exterior. Get your peppers home and enjoy raw sans anything, or in a salad or salsa. Or bump up the sweet factor and start cooking: roasted, grilled, sauteed, or stuffed. I, or we collectively, need to bug Joel from Green Acres Farms, to share his recipe for their lovely little Ultra Sweet Gourmet Tulip Bells stuffed with caramelized fennel. I mean, how good does that sound? Meanwhile, one of my favorite things to do with an abundance of peppers is grill or roast them, which once skinned will keep well in a bit of oil in the fridge for use on an antipasto platter, sandwiches, salads, pasta, dips, well you get the idea.
Roasted Peppers
4-5 large peppers (Bells or Poblanos or a combo)
2 Tablespoons of olive oil
salt
Preheat broiler to high. Core and cut peppers lengthwise into quarters. Remove the seeds and pithy membrane. Place peppers, skin side up on a baking sheet under the broiler until the skins blacken. Remove from broiler and place peppers into a brown paper or large plastic ziplock bag, seal and then let stand for at least 15 minutes, letting the steam loosen the skins. When cool enough to handle, remove the skins from the peppers (nb: do not rinse to aid in this process, peppers will loose too much flavor, be patient and use your fingers and a knife if need be). Toss in olive oil and a pinch of salt and then store in the fridge.
Labels: capsaicin, Chicago Farmers Markets, chilis, Green City Market, peppers, seasonal organic produce
To Market with Mo: Acrimonious Rose
Wednesday, September 23, 2009
No, no, no, not accepting that Summer is over. Yes, as of yesterday, and confirmed by my favorite weatherman, Tom Skilling, it is now officially Fall. And indications of the season are confirming said season change -- apples, pears, and pumpkins, yeah, pumpkins, have shown up to the party that I am not quite ready for. I love what the Fall harvest has to offer, but I am still trying to hang on desperately to Summer...that first blustery day and I will have to get past the denial stage.
Meanwhile, before I fully accept the season I am going to ease in with something that has been with us since the first days of the markets in the form of tender green and delicate scapes to the now fully developed mature, parchment covered heads. Garlic.
I mean really, what can't you eat garlic with? Pretty hard-pressed to find a culture that does not use the 'stinking rose' culinarily or medicinally. Okay, the Irish and Brits were slow to jump on the band wagon, but I think they are fully engaged now. Pretty sure my Irish grandmother never used a clove of garlic in her cooking. On the other side, my Ukrainian grandfather was big on consuming cloves of raw garlic, and ya wonder why he lived into his 90's.
Rather pungent when raw, garlic mellows and sweetens when cooked. And the finer the chop, the stronger the taste, ie. crushed is way stronger than a whole clove - guess that explains why the infamous "Chicken with 40 Cloves of Garlic" isn't completely overpowered by the intact 40 cloves.
Look for firm, dry heads that are covered in plenty of the parchment-like skin. Signs of green shoots? Too old. Each head of garlic should yield between 10-20 cloves of garlic depending on the variety. Garlic needs to breath, so store garlic in a cool, dry spot out of direct sunlight. DO NOT store in the fridge or in oil. How long is it going to last? Well that all depends on the age, variety, and how the garlic was handled when harvested. But, being that we only have a bit more than a month of outdoor farmers markets left, start stocking up on heads of garlic.
Tomatoes did not 'get the memo' about the season change, so they are still to be had at the markets. And paired with some fresh chopped garlic, basil, salt and olive oil? No wonder I haven't left summer. But since it will get cooler and ovens all over the city are being turned on, here is an easy and scrumptious way to enjoy all those heads of garlic.
Roasted Garlic
1 head of garlic (contrary to former fads, resist 'elephant' garlic, it is oh so bland)
drizzle of olive oil
sea salt
cracked black pepper
fresh thyme (optional)
lemon zest (optional)
Preheat oven to 300 degrees. Cut the top 1/3 off the garlic head. Place garlic head on a piece of foil. Drizzle olive oil on the garlic. Sprinkle salt, pepper, thyme and lemon zest on the garlic. Wrap foil, leaving some 'breathing' room. Roast in oven for one to 1 1/2 hours, until the garlic is soft and golden, Use to slather on crusty bread (check out Bennison's Bakery at a number of area farmers markets) or mix into mashed potatoes, or spread on grilled chicken, beef or meaty fish.
Labels: Bennisons Bakery, Chicago Farmers Markets, garlic, Green City Market, seasonal organic produce, tomatoes
To Market with Mo: In a Pickle
Wednesday, September 16, 2009
So the other evening my girlfriend Martha calls sounding a bit panicked. The conversation played out something like this....
Martha: 'Mo, my husband, the romantic that he is, just came home with a bushel, yes a bushel of golden beets for me. What do I do with them?!?'
Me: 'Wow, such a romantic.'
Martha: 'Yeah, some women get diamonds and jewelry, I get beets.'
Me: 'Well, you did say they were golden....seriously, why don't you pickle them?'
Martha (with nose scrunched I am sure): 'Hum, not really a fan and seems like a lot of work.'
Me: 'I am not a fan of a store-bought pickled beet myself, but homemade? A completely different animal (or veg as the case may be) and couldn't be easier.'
This time of year I can't get enough of all the fresh fruits and veg at the farmers markets, especially knowing that cooler months will soon be here and there won't be a farm fresh tomato to be had. So how do I prolong my enjoyment? By preserving what the market has to offer now. From berry & peach jams, to green tomato chutney, to freezing kernels of shucked corn, to pickling just about everything, from beans, to brussels sprouts to beets. Might I add that the beans and brussels sprouts are perfect garnishes for a bloody mary. Oh, and let me not forget okra, another terrific bloody mary accoutrement.
And yes, I am not kidding. Easy. To think, years ago this was a way of life....but then again so was beheading and plucking your own chicken. Given those options I am thinking, let's pickle.
Now don't feel you have to buy a whole bushel of produce in order to pickle, start with small batches to test your pickling prowess, say ten cucumbers instead of ten pounds. You will need a pickling solution, typically a vinegar or brine or a combination of both. Any type of vinegar can be used from white or cider to balsamic, and just about any type of spice can be used. You say you want a sweet pickle? Sugar then becomes part of the pickling solution.
Here is an fast and easy recipe for garlicky dill pickles. And to my friend Martha (or any of you) with the beets? Let me know if you need that pickled beet recipe.
Garlicky Dill Pickles
8-10 small pickling cucumbers (not sure? ask yoru farmer whick cuke will work)
2 cups white vinegar
2 cups water
2 tablespoons pickling salt (personally I have found that kosher works)
4 tablespoons dill seeds
4 cloves of garlic
1 teaspoon red chili flakes
Sterilize four clean pint size canning jars, and lids, either in a bath of boiling water or in the dishwasher.
Trim the ends of each cucumber. Combine the vinegar, water and salt in a saucepan and bring to a boil.
Place one clove of garlic, one teaspoon of dill seed and a pinch of chili flakes in each jar. Pack in cucumbers into each jar. Pour boiling pickling solution over the cucumbers to within a 1/2 inch of the jar rim. Put lids on the jars and then place in a boiling water bath for 10 minutes. Remove from the bath. When you hear the lid 'pop' you know that the jar is sealed and ready to store.
moira@efete.net
Labels: Beets, Chicago Farmers Markets, cucumbers, Green City Market, okra, pickling, preserving, seasonal organic produce
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