Recipes
These are the recipes from the cooking demonstrations that have taken place at the Olympia Farmers Market during the summer of 2010. Many ingredients are available at the market. Most everything else is available at the Olympia Food Co-op.
Golden Beet Soup August 1
Spicy Thai Salad August 8
Blackberry Vinaigrette August 8
Peach and Tomato Recipes August 15
Golden Beet Soup
August 1
Recipe by Selma Brown Morrow, Bon Appétit magazine
Ingredients
6 tablespoons butter or coconut oil
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved. You can find golden beets at the Kirsop farm stand, and if you prefer red they work great too! …All the farmers have them!
4 1/2 cups chopped onions (farm fresh green onions, scallions, or leeks make tasty substitutions)
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken or vegetable broth
2 to 3 tablespoons fresh lemon juice
Preparation
Melt butter in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
Spicy Thai-Style Salad
August 8
Ingredients
Dressing
8-12 lemon balm leaves
1 hot red chili (dried or fresh)
1 small shallot, thinly sliced
1 T brown sugar
Zest of two limes
Juice of two limes
Handful fresh cilantro, finely chopped
3 scallions, finely chopped
1-2 cloves garlic
Spritz of lemon juice
Vegetables
1 zuchinni
2 cucumbers
1 kohlrabi
Use a vegetable peeler to finely shred all the vegetables, cut one of the cucumbers into thin rounds and marinade in one minced garlic clove and 3-5 Tbsp. rice wine vinegar.
Combine all dressing ingredients, mix well, toss with shredded vegetables and serve with marinated cucumbers on the side.
Blackberry Vinaigrette
August 8
Combine
1/2 Tbsp red wine vinegar
1/4 tsp salt
1/8 tsp pepper
Muddle
1/2 pint blackberries and add
6 Tbsp olive oil
1 Tbsp honey
1 clove garlic
2-3 sprigs thyme (leaves removed & chopped)
Whisk it all together and add a splash of red wine, champagne, or lemon juice.
Serve over any greens including lettuce, arugula, or sunflower sprouts, add some chopped mint for extra flavor!
Crisped Garlic
Add some flare to a salad by thinly slicing garlic cloves and frying them in olive oil until they are crisp and brown. A tip from Argentine Kitchen.
Peach and Tomato Recipes
August 15
Recipes from La Cucina Italian cooking magazine.
Zuppete di pesche al pepe
Poached peaches in syrup with black pepper
Ingredients
2 long strips of lemon zest
2 ¼ cups Gewurztraminer wine
2 ¼ cups water
1 cup sugar or ½ cup honey
1 ¾ pounds firm ripe peaches, halved
Freshly and coarsely ground black peppercorns
Combine strips of lemon zest, wine, water, and sugar in heavy medium saucepan; bring to a simmer, stirring to dissolve sugar. Cover and continue simmering 5 minutes.
Add peaches, then poach, covered, at a bare simmer, turning once half-way through, until tender. 10-12 minutes. Using a slotted spoon, transfer peaches to serving bowls.
Over high heat, boil syrup until reduced by 1/3, about 10 minutes. Spoon 2 to 3 tablespoons syrup, or more to taste over peaches. Sprinkle with pepper. Serve warm or at room temperature.
Chutney de pesche e prugne
Peach and prune chutney
Ingredients
6 whole cardamom pods
2 3/4 cups pitted prunes, roughly chopped
3 medium firm-ripe peaches, quartered, pitted and cut into ½-inch pieces
2 medium green tomatoes, cored and cut into ½ inch pieces
2 1/2 cups white wine vinegar
1 3/4 cups sugar
1 cup roughly chopped onions
3/4 cup golden raisins
Fine sea salt
Using the side of a chefs knife, gently crack cardamom pods; remove seeds and discard pods.
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce to a gentle simmer, and cook, stirring occasionally, until mixture is thickened and coats the back of a spoon, about 1 hour.
Ladle chutney into hot, sterilized canning jars, leaving ½ inch of space at top.
Wipe off rims of filled jars with a clean, damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked on tight with our palm). Put sealed jars on rack in canner or pot and add enough water by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
Mostarda di pomodori
Tomato mostarda
Ingredients
2 1/2 pounds cherry tomatoes, halved
1 tablespoon fine sea salt
3 cups sugar
1 3/4 cups plus 5 tablespoons water
1 cup red wine vinegar
3 bay leaves
4 whole cloves
5 tablespoons dry mustard powder
In a large bowl, stir together tomatoes and salt. Let tomatoes stand, covered and chilled, stirring occasionally, 6 hours. Drain tomatoes; discard liquid
In a large saucepan, combine tomoatoes, sugar, 1 ¾ cups water, vinegar, bay leaves and cloves; bring just to a boil, then remove from heat and let cool to room temperature. Chill mixture, covered. 12 hours.
In a small saucepan, whisk together mustard and remaining 5 tablespoons water. Whisking constantly, cook over medium-high heat until mixture is smooth and thickened, about 3 minutes. Remove from heat.
Reserving tomato liquid, use a slotted spoon to transfer tomatoes in hot, sterilized canning jars. Transfer tomato liquid to a medium saucepan, cover and bring just to a boil. Immediately whisk mustard mixture into liquid, then ladle liquid over tomatoes, leaving ½ inch of space at top. Discard remaining liquid. Proceed with step 4 of the preceding recipe, but cover and boil jars for 40 minutes instead of 10.
