Below are the recipes for the 2012 food preparation presentations at the Olympia Farmers Market. These presentations are co-sponsored by the Olympia Farmers Market, Friends of Olympia Farmers Market, and Slow Food Greater Olympia.
Garlic Lemon Thyme Dressing
1/2 Cup Roasted Garlic*
1 Cup Grape Seed Oil
1/4 Cup OLYKRAUT Brine
1/4 Lemon Juice
6 Sprigs Fresh Lemon Thyme
1/2 Bunch Fresh Parsley
Fresh Pepper to taste
Puree ingredients in a blender till smooth. This recipe can also be made with fresh garlic. If using fresh garlic, reduce to 1/4 Cup and add 1 Tablespoon Dijon Mustard.
*To roast garlic, place fresh in small roasting Pan cover with oil and bake until soft drain and save oil and garlic
Cucumber Yogurt Mint Dressing
2 Cups Yogurt
1/2 Cup Mint chiffonade
1/4 Cup Parsley, chopped
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
1/4 Cup OLYKRAUT Brine
3 Cloves Fresh Garlic
Fresh Pepper to taste
Peel, de seed, and finely chop cucumber. Blend all other ingredients in a blender till smooth. Mix in cucumber.
Pan "Roasted" Cauliflower
To make this recipe vegan, just omit the Parmesan cheese finish -
2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to Sauté until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.
Serves 2-3 as a side.
Strawberry Yogurt Honey Dressing
2 Cups Fresh, Local Strawberries
2 Tbsp Honey
2 Tbsp OLYKRAUT Brine
1/4 Cup Mint Chiffonade
Fresh Pepper to taste
Place all in a blender and blend until smooth.
Tangy Cauliflower Salad
salty, lemony and spicy flavors make each cauliflower floret "pop" in
your mouth. This chilled salad is a great accompaniment for a sandwich, grilled
meats or even pot roast.
4 servings, 1 1/2 cups each | Active Time: 25 minutes (including cauliflower-cooking time) | Total Time: 1 hour
1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar or vinegar of your choice
1/4 teaspoon crushed red pepper
1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)
Whisk garlic, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
Tips & Notes
Make Ahead Tip:
Refrigerate for up to 2 days.
Cooking Tip: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.
Eat Your Colors Salads for Summer
Green: lettuce greens, spinach, young kale and chard, cabbage, kohlrabi slices, zucchini, broccoli bits, pea pods, green onions, steamed whole beans, garlic scapes White and brown: sliced onions, cubed pears or apples, sliced mushrooms, grated turnips or white radishes, cauliflower bits.
Red: radish slices, tomato slices, sprinkles of raspberries or strawberries, red lettuce.
Orange: grated or sliced carrots, apricot, cantaloupe or peach slices.
Yellow: grated yellow squash , fresh corn off the cob, yellow raspberries.
Purple: cherry halves, sliced purple carrots, purple cabbage, purple tinged lettuce and kale, blueberries and blackberries, sliced or grated beets, kohlrabi
On a large plate or platter, put a layer of lettuce leaves topped with shredded greens. Prepare at least one vegetable or fruit of each color. Make piles or designs of the different vegetables and fruits on the greens. Drizzle dressing over the top.
For a meal salad, top with cooked beans of different colors, lean slices of meat or fish, and/or crumbled cheeses. Serve with a loaf of whole grain bread.
Make Your Own Salad Dressing:
In a jar or cruet:
1/3 cup extra virgin olive oil
1/2 cup lemon juice or flavored vinegar
1/2 t. salt
1-2 garlic cloves, crushed
finely minced fresh herbs such as parsley, basil, chives, thyme, oregano
To serve, be sure to shake vigorously and pour quickly before it separates! Add other ingredients to make an Asian, Mexican, French or other themed dressing.
Peach and Habanero Salsa
1 lb peaches or nectarines – finely diced
1 Habanero Pepper – roasted and very finely minced
One-half bunch cilantro – rinsed & coarsely chopped
Juice of one lime (3-4 Tbsp)
Wear gloves when handling Habanero pepper (duh!)
Halve the habanero and remove stems and seeds. Roast in a cast iron skillet over medium heat – use exhaust fan or do this outside! Do not burn the pepper, it will soften and become a bit “toasty”. Cut lengthwise into toothpick size and then mince crosswise and as fine as possible. Dice the peaches or nectarines. Add to bowl with habanero, cilantro and lime juice and mix well.
We have used this salsa for fish tacos. It would probably be nice with grilled salmon or halibut.
Preserving the Summer's Bounty of Peppers
Late August through early September is the time to purchase peppers – the variety and quality is simply amazing! They can be easily preserved via freezing and can be used throughout the year. Purchase your peppers as fresh as possible, either in your farmers’ market or directly from the farmer. Freezing: When freezing halved peppers, put a layer of peppers a pan and then put into zip-lock bags after frozen – this will prevent the peppers sticking together. I also double-bag my peppers – half-fill several zip-lock sandwich bag and then place these into a quart-sized freezer bag. Label with type of pepper and date. Wear gloves when handling peppers and avoid touching your face and eyes!
Thai Chili Peppers: These tiny fiery peppers are a staple of Thai and Indian cooking. Most economically, these are purchased “by the plant” directly from the farmer. Simply pick the peppers, place into a zip-lock bag and freeze – and they are usually fine for at least two years! The small peppers are very easy to dice and mince and add to recipes. Some recipes call for whole peppers and they work fine.
Serrano Peppers: These can be frozen whole or as halves and I usually put up some of each since most recipes call for the seeds to be removed.
Floral Gem, Jalapenos, Bell etc.: Halve the peppers, remove the stem and seeds.
Fire-Roasting Peppers – Jalapeno, Anaheim or Bell Peppers: Of course, freshly roasted peppers are delicious, but they can also be frozen. If you have a gas burner on your patio, you can easily roast peppers. Put peppers on a long carving fork. The fork will get discolored from the heat and the peppers so keep that in mind. You can roast two Jalapenos by inserting one tine into each pepper. The pepper’s skin will crackle and blacken. Turn the pepper until it is evenly blackened (you will miss areas but that’s OK). Put the peppers into a metal bowl and cover with plastic wrap until cool enough to handle. Alternatively, cool a bit and place into a plastic bag so the peppers stay moist. After your batch of peppers are cooled enough to handle, cut in half and remove stems and freeze as above. Anaheim and Bell peppers are a bit messier and after seeding, I simply bag and freeze directly.
Fire-roasted Jalapeno “Ice-cubes”: Last year, I minced the roasted Jalapenos in a food processor, put into an ice-cube tray and froze. I double-bagged the “ice-cubes” and used them in recipes that called for minced Jalapenos.
Hint: You can also fire-roast Roma or other small to medium size tomatoes. This is an easy way to remove the skins of tomatoes when making salsa.
Fresh Salsa - Pico de Gallo
Sweet onion (~1.5 cups) - finely diced
Roma tomatoes (1.5 pound or 7 medium) - finely diced)
3 Floral Gem peppers – finely minced (or 2 Jalapenos)
2 cloves minced garlic (optional)
1 bunch cilantro - coarsely chopped (use less if you prefer)
Juice of one lime (3-4 Tbsp)
Salt to taste
The most important “ingredients” are a sharp knife and the patience to finely mince the ingredients. The sharp knife will allow the tomatoes to be diced without “smashing” them. Wear gloves if using Floral Gem peppers. They are smaller than Jalapenos but much spicier.
Dice the onion and tomatoes and place into mixing bowl. Halve the peppers and remove stems and seeds. Cut lengthwise into toothpick size and then mince crosswise. Add to bowl with cilantro, lime juice, minced garlic and salt to taste.
Hints: If using other types of tomatoes, place the diced tomatoes in a sieve to drain. Size and hotness of peppers will vary. If this is a bit too spicy, add a few extra tomatoes to moderate the heat.
Roasted Habanero Salsa
This is intensely hot but not unbearable. My brother-in-law loved it! Wear gloves when handling habaneros and caution when mincing roasted habaneros in food processor – avoid inhaling the “aroma”!. Depending upon size of tomatoes and/or chilies, you may need to add more tomatoes. If concerned about the heat, you could remove/reserve half of the minced habaneros and add after sampling.
2 Habanero – sliced in half and seeds removed. Wear gloves!
1 yellow onion – peeled and sliced crosswise into 3 slices
6-8 cloves garlic
Juice of ~1 lime
8-10 roma tomatoes
Salt to taste
Put a cast-iron skillet or heavy pan over gas flame -- OUTSIDE! Roast the thick onion slices – after cooling, coarsely dice Roast the habanero halves and garlic – “toast” but do not burn. Put roma tomatoes on fork and hold over flame until skins burst/blacken and can be easily removed. Remove skins, halve and coarsely dice the tomatoes.
Mince habaneros in food processor Add garlic cloves and mince Add diced tomatoes Add onions Add lime juice and salt
2 large, ripe tomatoes, cut into pieces
1 cup spicy V-8 juice
1/2 medium Walla Walla onion, rough chopped
1/2 green pepper, seeded and cut into chunks1 medium cucumber, peeled, seeded, and cut into chunks
Juice of one lime
A few dashes of Tabasco or other hot sauce, to taste
2TBS balsamic vinegar or red wine vinegar
1 tsp salt
Whirl tomatoes in food processor until it is finely chopped. Put into large bowl. Put Spicy V-8 juice in processor along with onion, green pepper, and cucumber. Whirl until it is finely chopped. Do not over process. Little pieces give the soup texture. Pour into big bowl and add the lime juice., Tabasco, vinegar, and salt. Stir and chill until cold. Serve garnished with finely chopped green onion, chives, or parsley.
Recipe from Karyn Lindberg
Cucumber Relish (Quick)
Half of one English cucumber, thinly sliced
Put into glass bowl and add enough lemon or lime juice to just barely cover. Add about a 1/4 cup soy sauce and a few shakes of toasted sesame oil. Stir together and allow to marinate while preparing other dishes.
Serve with any Asian dish or other meal that needs something with a little zip on the side.
Recipe from Karyn Lindberg
Roasted Whole Garlic
4 heads garlic
1/3 cup olive oil
Preheat the oven to 375 degrees F. Toss the garlic heads with the olive oil, coating them well, and arrange in a small roasting pan. Roast garlic until very tender, 50 to 60 minutes. Remove from the oven and cool. When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp. This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.
Raw Garlic Dip
¼ cup olive oil
1-2 T balsamic vinegar (the thick, sweet kind)
Mash or grate the garlic into a plate or shallow bowl. Add the oil and mix well. Pour in the vinegar in a thin stream, distributing it throughout the mixture. Serve with a rustic artisanal bread sliced in small pieces for dipping.
(If you have a 6 or 8 inch flat ceramic garlic plate, you can grate the garlic in the plate and use it to serve the dip)
Wash 2 large bunches of kale, mustard or collards. Separate leaves from the ribs. Either steam the greens, with the ribs at the bottom until tender, 8-10 minutes or using a large pot of boiling water with salt added, cook the greens in batches for 3-5 minutes for the stem, 6 minutes for the stems. Remove greens to a colander, drain, squeeze out the excess liquid, then chop roughly.
Pound or chop 4 garlic cloves, salt, 2 hands full of parsley leaves & 1 to 2 hands full of cilantro. Make a rough paste.
In a large skillet, gradually warm 2 to 3 tablespoons olive oil with 2
teaspoons each of paprika & cumin. When it begins to smell good, add the
paste and mix it in with the oil. Turn heat up to add prepared greens &
cook about 1 minute. Garnish with wedges of a lemon.
Raw Kale Salad with Lemon Tahini Dressing
1 bunch kale, any variety
½ medium red onion
½ cup lemon tahini dressing (recipe below)
½ cup sliced hazelnuts
Cut the midrib from the kale and discard in the compost. Roll the leaves lengthwise and slice thinly, about 1/8 inch. Slice the red onion as thin as possible. Combine with the lemon tahini dressing in a serving bowl. Roast the hazelnuts in a dry skillet for a few minutes, until they begin to brown in spots, then fold into the salad. Toss well. Refrigerate for 1-2 hours before serving, to allow the flavors to soak in and the kale to soften.
You can add other vegetables, sliced thin, such as fennel, celeriac, or apple.
Lemon Tahini Salad Dressing
½ c olive oil
juice of 2 lemons
¼ c tahini
¼ c tamari or soy sauce
¼ sweet onion
¼ green bell or other sweet pepper
2-4 garlic cloves
Put the onion, pepper, garlic and lemon juice in the blender and chop fine. Then add the rest of the ingredients and puree until smooth.
Roasted Squash Crescents
1 medium sized squash
4 tablespoons olive oil
1 garlic clove peeled and sliced
2 teaspoons chopped fresh thyme, rosemary or sage (or combination) or 1 tsp of dried herbs
salt and pepper to taste
Preheat the oven to 400ºF (200ºC).
Use squash with a tender skin such as
Delicata or Kuri squash. Wash the
outside well as you will be eating the tender squash skin, dry it, then cut it
in half with a large knife. Once halved, use a large spoon to scoop out the
seeds. Then slice the half into
crescents about the width of your thumb and toss them in a few tablespoons of
olive oil in a large bowl. Add a the savory
herbs and salt and pepper into the bowl and mix with the squash crescents.
Drizzle a few tablespoons of olive oil or melted butter one or more rimmed
baking sheets. Use a non-stick sheet or
line the sheet with parchment paper for easier clean up. Place the crescents on the baking sheets in a
in a single layer. Roast the slices on the lower rack of the oven for 12
minutes, then using a fork flip each crescent and return to the oven for
another 12 to 18 minutes. Cook until
the skin and flesh are tender but still holding their crescent shape. The squash can be served hot from the oven,
at room temperature or stored and reheated in the microwave or warm oven.
Potato and Chanterelle Mushroom Gratin adapted from Deborah Madison, Vegetarian Cooking for
1 garlic clove and butter for the dish
2 tablespoons butter, plus extra for the top
1 garlic clove, finely chopped
salt and freshly milled pepper
1.5 lbs Ozette potatoes
3/4 lb chanterelle mushrooms, cleaned and thinly diced
1 1/2 cup mushroom stock (or vegetable stock)
1 cup half-and-half or Bechamel Sauce
Preheat the oven to 350F. Rub a 2 quart gratin dish with
garlic and then with butter.
Heat the butter in a medium skillet and sauté the garlic and season with salt and pepper.
Layer half the potatoes in the dish, add the raw mushrooms, and cover with the sautéed garlic. Cover with the remaining potatoes and season again. Heat the stock and half-and-half, then pour over the top. Back uncovered, until the liquid is absorbed and the potatoes are tender and golden, about 1 1/2 hours.
with Prunes based on the French
"lapin aux pruneaux."
One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
1 Tbsp butter
3-4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine
Freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver (optional)
1 Tbsp vinegar (optional)
You can also add olives. Some recipes call for soaking the olives in cognac and adding them in at the very end.
Heat 3 Tbsp olive oil in a large (4-6 quart) thick-bottomed Dutch oven on
medium-high heat. Add a tablespoon of butter. Pat dry the rabbit pieces,
sprinkle all over with salt, and working in batches, brown on all sides in the
Remove the rabbit pieces from the pan. Add the sliced shallots, reduce the heat
to medium, and cook for 2 minutes. Add the minced garlic clove and cook for 30
seconds more. Add the white wine and increase the heat to high. Use a wooden
spoon to scrape up the browned bits from the bottom of the pan. Let the wine
boil, until reduced by at least a half.
Lower the heat to low. Arrange the rabbit pieces, prunes, thyme, and bay leaf in the pan. Sprinkle with black pepper to taste. Cover tightly and let cook for at least 45 minutes.
After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver acts as a "liaison", thickening the sauce and making it richer. Purée the rabbit liver with 1 Tbsp of wine vinegar. Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes.
Huckleberry Salmon, For
Salmon: From the Native American Trails, Fire and Seasonal Round Exhibit: North
Clark Historical Museum, Amboy WA
Whole Salmon, cleaned or center cut salmon roast
11/2 c fresh mountain-picked huckleberries and/or blueberries
1/2 onion chopped
1 lemon sliced
To grill: Spread 1 T butter around center of tin foil, arrange half of the lemon slices over butter and place salmon on top. Mix together berries and onion and stuff fish. Spread butter on top of salmon, arrange remaining lemon slices, fold and seal foil packet. Grill 10 minutes per inch of salmon at thickest point, turning once. Unwrap foil, peel off skin and remove bones. Place fillets on plate, spoon stuffing and lemon slices on top.
To bake: Heat oven to 350. Place fish in a covered dish and bake for 10 min per inch.
Ground Cherry Pear Rustic Tart
Below are 2 options for the pastry. One is a yeasted dough which contains a lot less butter than more traditional galette dough. Galette dough is and needs to be more pliable than pie crust dough. The original version of the recipes included whole wheat flour to provide a nutty flavor.
Option One Pastry:
Yeasted Galette Pastry (enough for 3 tarts each serving 6 people - so save one tart in the freezer for yourself) based on recipe by Martha Rose Shulman, New York Times, summer 2012
The easiest way to work with this pastry dough is to freeze the thin disks right after rolling out. They’ll thaw in no time.
5 grams (1 1/2 teaspoons) active dry yeast
115 grams (1/2 cup) lukewarm water
2 tablespoons plus 1/4 teaspoon sugar
1 large egg, at room temperature, beaten
135 grams (1 cup) whole-wheat flour or emmer flour
155 grams (1 1/4 cups) unbleached white flour
25 grams (1/4 cup) very finely ground hazelnuts (first roasted, then outer paper removed) (optional)
1/2 teaspoon salt
60 grams (4 tablespoons) unsalted butter at room temperature
1. Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
2. Combine the flours including ground hazelnuts, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
3. Turn the dough out onto a lightly floured surface and divide into3 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
4. Roll out into very thin rounds, about 10 to 12 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
5. Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.
Advance preparation: The dough will keep for a month in the freezer, well wrapped.
Option 2 Pastry:
Buttery Gallette or Crostata Pastry (makes 2 tarts to serve 6 people each) based on a combination of a recipe featured in November 2011 issue of Sunset Magazine, Page 72 and a summer 2012 Los Angeles Times recipe.
The dough is worked a bit more than pie crust to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette.
3/4 cup each emmer (farro) flour or fine whole wheat flour
3/4 cup all-purpose white flour
2 teaspoons granulated sugar
1/2 tsp. kosher salt
1/2 cup plus 2 T. cold unsalted butter, cut into cubes
1 1/2 teaspoons cider vinegar
4 tablespoons ice water, more if needed
1/3 cup ice water
Make dough: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in vinegar and ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into 2 disk, wrap airtight, and chill at least 2 hours.
To form tart: Roll pastry on a floured work surface into a 10 in. circle, turning pastry over and dusting with flour to prevent sticking. Transfer to a piece of parchment paper to be filled then frozen for 30 minutes (or several days) before baking.
Ground Cherry & Pear Filling for 2 small tarts
1/4 cup jam to spread on pastry bottom (blackberry is ideal, raspberry and cherry work well also)
2 cups husked and washed ground cherries - some cut in half, some whole
2 cups peeled and sliced firm pears (slightly under-ripe is best)
2 tablespoons mild honey, like clover, or 2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
milk for brushing on the tarts
2 tablespoons of turbinado sugar
1. Remove 2 pastry pieces from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
2. Combine the ground cherries, pear slices, honey, cinnamon and the vanilla in a large bowl and gently toss together.
3. Spread the jam on each pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 8 inches in diameter. Place in the freezer on the baking sheet for at least 30 minutes. This helps the galette maintain its shape.
Preheat oven to 350 degrees. Brush exposed edge of the crust with milk. Sprinkle a tablespoon of turbinado sugar over the fruit and the crust of each tart. Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.
Food Day 2012 Wine Pairing
Thanks to Stephen Pavletich, wine steward at Swing Wine Bar Café, for pairing recommendations.
Olympia Oysters on the half-shell: Sauvignon Blanc or a Dry Riesling. For example, Arbor Crest Sauvignon Blanc (available for under $10 a bottle)
Garlic Dips: A hint of sweetness is needed for the garlic like a semi-sweet Riesling. Charles Smith's "Kung Fu Girl" Riesling fits this bill well at around $10 a bottle.
Hardy Greens, Winter Squash, Ozette Potatoes: Fall veggies go well with a hearty, oaked white such as a Chardonnay. A nicely priced option (about $25) is Chateau Ste. Michelle's Cold Creek Chardonnay.
Rabbit or Duck: A local Syrah fits the bill such as very local Walter Dacon's C'est Syrah Belle ($25-$30) or Barnard Griffin Syrah ($15 per bottle.)
Marbled Chinook Salmon: Pinot Noir is the match and worth the expense. For example Estate Select Erath Pinot Noir at $34.
Ground Cherry Pear Rustic Tart: A late harvest dessert wine such as a late harvest Riesling or a late harvest viognier.