September is harvest time- all
these delicious veggies, fruit and products can be found at our market…so I just had to post
another food blog and to remind you the
season isn’t over yet!…what do to with all those plums, squash, eggplant and
more! I’ve made it even more accessible
by letting you know who has what when you come to market! We are conveniently open in the evenings so
you can stop by, shop with the artisans, pick up some produce and bread just in time for dinner!
Or do you just need a good snack?
Dottie: jalapeno garlic
raspberry and blackberry jam
lemon pickles & more!
Viriditas
Wild Gardens kimchi, krautchi and teas
Riggs Family Farm: Melons, cantaloupe & watermelons!
~Escalivada~
2 red bell
pepper- (optional to use 1 green pepper) Big Lick
1 medium
onion, peeled- Big Lick
1 T extra
virgin olive oil, plus more to taste, best quality
1 small eggplant- Delaney’s Truck
Fresh squeezed lemon juice
1 T minced
parsley or another herb from Green Mountain Ranch Gardens
1 tsp
chopped fresh thyme or 1/8 tsp dried wild oregano- Commonwealthe Garden Shoppe
Sea salt
and ground pepper- check out Viriditas Wild Gardens salts to spice up your
dish!
optional:
add some chard/kale- Big Lick
½ c. (or
more) squash Green Mountain Ranch Gardens
Directions : Roast
eggplant, bell peppers and onion over indirect heat on the grill or in a 500
degree oven, turn often, until charred and soft. Cool vegetables. Peel
peppers, core and remove seeds, and cut into 1 inch strips.
Peel
eggplant, scrape out seeds and pull apart into 1 inch strips. Chop onion. Mix
in a bowl with remaining ingredients.
Serve at
room temperature as a salad or as an appetizer topped with parsley or oregano
*Adapted from Delicioso, The Regional Cooking of Spain,
Penelope Casas
~Spicy
Plum Chutney Recipe~
Time: 35 mins| Makes: 6 (4-ounce) jars
 |
| Green Mountain Ranch Gardens |
8 plums, coarsely
chopped (about 1 1/2 pounds) Green Mountain Ranch Gardens
1 medium red onion,
coarsely chopped (about 6 ounces) Big Lick Farm
3/4 cup packed raw sugar
1/3 cup dried currants
or raisins
1/4 cup apple cider
vinegar
2 large garlic cloves,
sliced paper thin Viriditas Wild Gardens
1 teaspoon mustard
seed
1/2 teaspoon kosher
salt or try one of Viriditas Wild Gardens salt spices!
1. Combine all ingredients in a medium saucepan
and bring to a boil over medium heat.
2. Let cook, stir occasionally ~ 30 minutes, or
until reduced by 1/3. Continue cooking, stirring frequently to make sure
chutney does not burn, (until syrupy, another 10 minutes).
3. Remove chutney from heat and fill the
sterilized jars, or just ready to eat!
*Adapted from Aida Mollenkamp
~African
Veg Curry~
Serves: 4 Cook time: 30 mins
 |
| Viriditas Wild Gardens |
·
1 red pepper Big Lick
·
1 small red onion Big Lick
· ½ head cauliflower Big Lick
2 tablespoon olive oil
·
3 clove garlic Viriditas Wild Gardens
· ½ small zucchini Riggs Family Farm
2 tablespoon curry
·
1 teaspoon cinnamon
·
¼ teaspoon salt
·
½ teaspoon cumin
·
½ teaspoon clove
·
pinch coriander,
turmeric, and paprika
·
1 can garbanzo beans,
drained and rinsed
·
1 cup low-sodium
vegetable broth
1. In a large skillet or stock pot, add 1
tablespoon of olive oil and heat of medium heat.
2. Add onions and saute until translucent, about
five minutes.
3. Add cauliflower and pepper, continue to cook
until cauliflower begins to soften- another five minutes..
4. While vegetables cook, in a small sauce pan
combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is
warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to
vegetables. Continue to cook uncovered for 25-30 minutes, stirring
occasionally. Liquid will reduce by half and vegetables will be cooked through.
Remove from heat and serve over rice
*Adapted from Erin Alderson
~Sautéed Zucchini Recipe~
Serves 2 - 4 Cook time: 15 min
2 tablespoons extra virgin
olive oil
5 medium garlic cloves, thinly sliced- Viriditas Wild Gardens
3 medium shallots or medium onions, thinly sliced- Big Lick
fine grain sea salt- or try a spice salt from Viriditas Wild Gardens
2 medium zucchini, sliced into 1/4-inch thick coins- Riggs Family Farm or Green Mountain Ranch Gardens
1.
In your largest skillet heat the oil over medium-high heat.
2.
Stir in the garlic and cook until it starts to take on a hint of
color. Stir in the shallots and a big pinch of salt, and cook until they start
to soften, a couple minutes.
3.
Add the zucchini, stir to get it coated with a bit of oil, and
arrange the coins in as much of a single layer as your pan permits. Add another
pinch of salt and cook, stirring occasionally until the zucchini browns - 10
minutes.
4.
Remove from heat and fold in the dill and almonds before
serving. Taste, and adjust the seasoning if necessary. * if you want to do a
larger amount, double the recipe, but divide and cook the zucchini in two pans.
If you crowd the squash too much, it steams rather than browns, and loses too
much structure, which isn't what you're after.
*adapted from Yummly recipes.org
And, don’t forget about your dog!
 |
| Goodog Bones |
 |
| Pappy's Wood Creations |
Additionally, we have
these consistent vendors!
Char’s Jewelry Box- uniquely hand crafted earrings, bracelets,
necklaces, zipper pulls-more!
*A Complete list of our vendors is available click here
