Recipes

These are the  recipes from the cooking demonstrations that have taken place at the Olympia Farmers Market during the summer of 2009. Underlined ingredients are available at the market. Most everything else is available at the Olympia Food Co-op.

Olympia Farmers Market Mixed Greens Salad with Washington Strawberries, Fried Chevre, Lavender Candied Walnuts, and Strawberry-Balsamic Vinaigrette

Serves 4 hearty portions
Ingredients
½ lb or so any spring greens or baby lettuces that look appealing.  Arugula works especially well in this recipe; it provides a nice spicy background
1 pint Washington strawberries, tops removed and quartered (other strawberries are poor imitations)
1 cup lavender candied walnuts, roughly chopped
¼ lb chevre (fresh goat cheese)
¾ cup “panko” style bread crumbs (available at most grocery stores--ck the international/Asian foods section)
1 egg
1 Tbsp water
½ cup olive or canola oil 

Dressing
½ cup canola or other neutrally flavored oil
2 Tbsp balsamic vinegar
1 Tbsp honey or sugar
1 Tbsp lemon juice
Salt
Black Pepper (fresh ground)
Pinch of tarragon (optional)

1.  To make dressing: Combine oil, vinegar, honey or sugar, lemon juice, and about 1/3rd of the strawberries in blender or food processor.  Blend until smooth.  Season with salt and pepper to taste, about ¼ tsp of each. 

 2.  Thoroughly whisk together egg and water in a shallow bowl.  Pour panko bread crumbs into another shallow bowl, seasoning with a generous pinch of salt and pepper. 

3.  Directly out of the refrigerator portion chevre into four approximately 1 oz pieces (a piece of wire or dental floss works well for this).  Shape them into discs so they are about two inches across by ½ inch tall.  Dip chevre disks first in the egg mixture, wetting both sides, and then in the panko, completely covering the disc in crumbs.  Reserve on a plate in the refrigerator.

4.  Heat ½ cup oil in a medium sized (10”) pan on medium low to medium heat until oil is hot.  Add chevre disks with tongs, quickly loosening them with tongs from the bottom of the pan after contact (if you don’t they might stick).  Flip after 90 seconds or when bottom side is light golden brown.  Cook another 60-90 seconds on the second side, then place discs on a plate with a paper towel.  Discs are done when both sides are golden brown. 

5.  Toss greens with light dressing, quartered strawberries, and candied pecans in a large bowl.  Place chevre disks on top of salad.  Serve and enjoy.

Featured Market products for June 28 came from:
Kirsop Farm: Greens
Boistfort Family Farm: Strawberries
Twin Oaks Dairy: Chevre
Pixie Honey: Honey
JAWA Gourmet Nut Roastery: Lavender Candied Walnuts

Olympia Farmers Market Dark Green “Gumbo”

Serves 6-8

Ingredients
Note: All sorts of greens can be used in this recipe, including spinach, arugula, chicory, nettles…you can’t go wrong if it is leafy.
1 bunch chard (any variety)
1 bunch kale (any variety)
1 bunch collard greens
1 bunch beet greens
1 bunch dandelion, mustard, or other bitter greens
2 cups onion, diced
3-4 cloves garlic, chopped
1 cup celery
1 bunch cilantro, diced
1 bunch green onions or scallions, finely chopped
½ lb oyster mushrooms, diced

1 green pepper, diced (stemmed and seeded)
salt (to taste)
pepper
1 bay leaf
cayenne pepper to taste
3-6 dashes Tabasco or other vinegar based hot sauce
1/3 cup flour
1/3 cup butter
1.5 quarts of good stock (vegetable, chicken, fish…homemade preferred but not required)
3 cups water
 

1.  In a large, heavy-bottomed pot make a brown roux of the flour and shortening. Do this by melting the butter over low heat, then whisking in the flower until it resembles wet sand.  Place in a 350 degrees oven for 1.5 hours, whisking every 20 minutes or so.  The roux is done when it becomes about the color of milk chocolate.  Reserve roux (it can be prepared in advance and also freezes well). 

2.  Wash all greens thoroughly and remove all stems or hard centers. Boil them all together, covered, in the stock for about 20-30 minutes. Strain the greens and reserve the water. Chop the greens finely and reserve. 

3.  Heat 1 tbsp of oil or butter in a large, heavy bottomed stockpot.  Add the onion, bell pepper and celery and sauté for 10 minutes. Add the oyster mushrooms and garlic and sauté 5 more minutes.  Add roux and stir until melted and combined. 

4.  Add the reserved broth, greens, herbs, spices, and seasonings. Simmer on low heat for 1 hour. Adjust seasonings as necessary. Garnish with cilantro and scallions.  Serve in large bowls. Put 1/2 cup of cooked rice in each bowl, and ladle generous quantities of gumbo over it.  

Featured market produce for July 12 came from:
Stoney Plain Organics: Chard, Kale, and Dandelion Greens
Wobbly Cart:  Scallions and Kale
Newaukum Farm:  Collard Greens and Beet Greens
Fresh Approach:  Oyster Mushrooms

Olympia Farmer’s Market Crepes with Cherry Relish

 
Serves 6-8
Recipe by Jesse Thurston 

For the Crepes
1 3/4 c Flour
1 c Milk
2 eggs

 
THOROUGHLY whisk all ingredients together in a mixing bowl. Using a 2 oz ladle, drop batter onto non-stick skillet or flat grill at approximately 300 degrees. Cook approximately 20 seconds per side and hold at room temperature on a plate or pan.  They can be stacked. Makes 12-15 crepes.

 For the Filling
 
2 large yellow onions finely diced
3 lbs fresh cherries (pitted)
4 oz Prosciutto (sliced, then finely chopped)
2 T butter
1/3 c Balsamic vinegar
 

In a large saucepan saute onions over medium heat until translucent and just caramelized, approx 12-15 minutes.  Add pitted cherries and salt & pepper generously. Saute cherries on same heat for approximately 10-12 minutes.  Add 1/3 cup balsamic vinegar and prosciutto, reduce heat to low and simmer for 12-15 minutes stirring often.  Salt to taste and set aside holding at just warm.

 For the Sauce
1 1/2 c Sour Cream
1/3 c Milk
1/4 c Worcestershire Sauce
juice of 1 lemon
 

Mix all ingredients together vigorously in a mixing bowl until well blended. Set aside.

To assemble crepes
Place 4-5 crepes in the bottom of a large nonstick pan on very low heat (its OK if they slightly overlap), place approx 2T filling in each crepe and fold in 1/2. Serve on a plate with a dollop of Sauce on each crepe. 

Featured market produce for July 26 came from:
Sullivan’s Homestead: Rainier Cherries

Olympia Farmer’s Market Coconut Chicken Salad

Recipe by David Hutnik, Chef at Swing Wine Bar

Ingredients:
2 lbs of large boneless chicken breasts, cooked, or 2 lbs mixed cooked chicken (white and dark meat)
rosemary-- about two tablespoons chopped

thyme --about one tablespoon chopped
walnuts or any nuts of choice -- about one to two handfuls
grapes-- about one to two handfuls

red onion- one large chopped
1 bunch green onions
2 ribs of celery, thinly sliced

8oz coconut milk
Salt
Fresh Black Pepper

Garnishes:  Spring Greens, Carrot Ribbons, Lettuce, Heirloom Tomatoes, Cucumbers, Baguette, Pita…

Directions
1.  Simmer coconut milk over low heat until it becomes thick and has reduced to about 1/2 its original volume.  Set aside to cool.
2.  Pre-cook chicken and slice into cubes when cold.  Place all ingredients in a large bowl. 
3.  Add chilled coconut milk and mix till all ingredients are coated well.  Add salt and pepper to taste.
4.  Place a hand full of salad greens on a plate.  Add a large scoop of salad mix on top of the lettuce bed.  Garnish with slices of tomato and cucumber slices seasoned with salt and pepper around the edge, and top with carrot ribbons. 

Today’s featured market produce came from:
Oakland Bay Farms: Chicken
Kirsop Farms: Celery and Green Onions
Calliope: Heirloom Tomatoes and Cucumbers

Olympia Farmer’s Market Watermelon and Heirloom Tomato Salad

Serves 6-8
Recipe by Jesse Thurston

Ingredients:
1 red onion, thinly sliced
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
1/3 cup good quality extra virgin olive oil
One half of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled cotija cheese (feta works as well)
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
One pint heirloom cherry tomatoes, halved or ½  lb heirloom tomatoes, sliced into bite sized wedges
One ear of fresh sweet corn, shaved from cob
Sea Salt and Fresh Black Pepper


Directions:
1.  Whisk together lime juice and olive oil in a small bowl.  Add sliced onion, and a pinch of salt and pepper and set aside to soak for approximately 15 minutes.
2.  Cut other ingredients into bite sized pieces.  Combine watermelon, tomatoes, mint, parsley (cilantro is a good substitution here), and corn a large salad bowl.  Add dressing and onions and toss together. 
3.  Toss with finely crumbled cotija cheese.  Add salt and pepper to taste.  Serve immediately.  This salad does not keep well.

Today’s Produce comes from:
Fresh Approach:  Organic Watermelon
Newaukum Valley Farm:  Sungold and Cherry Tomatoes
The Corn Maze:  Corn