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Local farmers are bringing it in
Honey Crisp apples are in, they seem to be the apples people ask about the most. Other apple varieties here this week are: Akena, Gala, and Jonathan. All are tasty, try them and enjoy the freshness. You'll read in the newsletter how to freeze apples by Anne Zander and Dr. Audrey tells us how to freeze peaches. We also discuss soups, fresh ricotta, tomatoes, leeks, brussels sprouts, pumpkin bisque, peaches, caramel sauce and we are just getting started. Fresh food is so important let us make the most of it this fall.
Mark Menagh
Exective Director
Boulder County Farmers' Markets
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Soup for Supper
By Carol Ann Kates
 During the lazy days of summer, we Americans tend to eat lighter meals. We enjoy more salads and spend time in our backyards grilling. In winter, we prefer more hearty foods. Now that autumn is upon us, we are transitioning between the seasons. During fall when the days are still warm and the evenings have a bit of a chill, I love having soup for supper.
The traditional evening meal in France always includes soup. And, in my opinion, the French know a thing or two about making soup, especially potato soup. The French eat their potato soup either hot or cold. When cold, the French call their potato soup vichyssoise.
Legend has it that King Louis XV of France accidentally invented vichyssoise. The King loved potato soup and had it for dinner quite often. Worried someone was trying to poison him, King Louis demanded a number of servants taste his food before he ate it. King Louis' favorite recipe for potato soup was passed from one servant to another. By the time it finally reached the King, it was cold. King Louis decided he preferred potato soup cold. And that's how the French came to eat vichyssoise.
The recipe that follows is my re-creation of this French favorite. It is inexpensive, easy to prepare, and downright delicious. Eat it hot or cold. And, the onion, leeks, green onion, potatoes, and fresh chives are all in season and available at our market.
Cream of Potato Leek Soup
Serves 4
Serve with a salad made of fresh baby greens and a hearty loaf of bread.
4 tablespoons butter
1 ½ cups onion, finely chopped
1 ½ cups leeks, finely chopped
3 green onions, thinly sliced
2 pounds potatoes, peeled and cubed
3 ½ cups canned chicken broth
1 tablespoon dried chives
or
3 tablespoons fresh chives, minced
2 cups half-and-half
1 teaspoon salt
1 teaspoon large grind black pepper
In a large kettle, melt butter over medium heat. Add onion, leeks, and green onions and sauté, stirring frequently, until onion is tender and transparent, about 4 minutes. Add potatoes, chicken broth, and chicken. Cover and simmer for 20 to 30 minutes, or until potatoes are tender. Remove potatoes, along with 1 cup broth, and place in a blender or food processor. Purée, then whisk puréed potatoes back into the remaining soup to thicken. Add half-and-half, salt, and pepper and reheat soup until warmed through.
Selecting onions: Onions should be dry, firm, and shiny with a thin outer skin. Do not buy  onions that have sprouts. They will taste bitter. The neck of an onion should be tightly closed. Do not buy onions that have dark patches, soft spots, or black mold.
Storing onions: Onions should be stored in a cool, dark, dry, well-ventilated place. Do not store onions and potatoes together. Potatoes give off moisture that can cause onions to spoil.
Selecting leeks: Good quality leeks are firm and smooth with crisp, brightly colored leaves and flexible stems. Do not buy leeks with blemishes or ones that have withered, yellowed, or slimy leaves. Leeks with a rounded rather than a flat bottom are old.
Storing leeks: Remove and discard the tough, dark green tops. To refrigerate, wrap leeks in damp paper towels and place them in a plastic bag. They last up to 1 week. Do not store leeks with soft fruit because they produce odors that will be absorbed by the soft fruits.
Cleaning leeks: Place cut pieces of leek into a large bowl filled with warm water. Using your fingers, whirl the pieces of leek vigorously to remove any sandy grit. The sand should sink to the bottom of the bowl. Scoop out the leeks and transfer them to a colander. Rinse and drain thoroughly. If the bottom of the bowl has a lot of grit, repeat the process.
Selecting potatoes: Select firm, smooth, clean potatoes that have few eyes and good color. Potatoes should be blemish-free. Russets should have a net-like textured skin, oval, shape, and brown color. Irregular-shaped potatoes produce more waste when peeling. Do not buy potatoes with wrinkled or wilted skin, sprouts, or cut surfaces. Avoid potatoes with soft, dark spots.
Storing potatoes: Potatoes will keep up to 2 weeks when stored in a cool, dark, well-ventilated place. Prolonged exposure to light will turn potatoes green. Green potatoes contain solanine, which has a bitter flavor and can be toxic if eaten in large quantities. When stored at temperatures below 40 degrees F, potatoes become sweeter.
Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected as one of the top ten favorite cookbooks by the Denver Post Food Staff. For more information, visit www.cornermarketsecrets.com.
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Culinary School of the Rockies
We are very excited to let our farmer's market followers and readers know that our Market Chef Michael Montgomery was featured on Channel 2's morning show on Thursday, September 11th. Click here to see a clip of Chef Michael's cooking segment on
Spicy Dill Quick Pickles. Makes 3 Cups Ingredients: 1 lb pickling cucumbers, seeded, each cut lengthwise into 2 inch spears, or round slices if you choose 2 tsp. kosher salt 2 Tbsp. sugar 1 cup rice vinegar
For more recipes, visit the CSR website! |
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Bacon, Hazelnuts, Brussels Sprouts Penne Pasta
Crisp bacon and toasted hazelnuts tossed with Brussels sprouts in a creamy (but dairy-free) sauce served over penne pasta with a side of Parmesan cheese. This dish is simple, but absolutely delicious (and it's high in vitamin K, vitamin C, and folate).
Meets FDA guidelines for low cholesterol and high fiber.
Makes 2-3 servings.
2 ounces hazelnuts
5 strips of thick bacon
6.5 ounces of Penne pasta
8 ounces local Brussels sprouts (Pachamama has some available right now)
1/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 Tablespoon Whole Wheat Flour
1 Tablespoon Extra Virgin Olive Oil
1/2 Cup unsweetened Soy Milk
3/4 Cup Low Sodium Vegetable Broth
- Broil hazelnuts on lined sheet pan in oven for ~ 6-7 minutes or until toasted, place in a paper bag and let rest for ~ 10 minutes. Remove skins with a cloth and coarsely chop. Set aside.
- Bake or pan fry bacon. Slice, and set aside.
- Bring a pot of salted water to a boil and add penne pasta. Reduce heat and boil for ~ 10 minutes or until desired doneness.
- Blanch Brussels sprouts in a stockpot and then saute in a pan over medium high heat with a touch of safflower oil until Brussels Sprouts begin to brown.
- Whisk in to Brussels sprouts: salt, black pepper, whole wheat flour,olive oil, soy milk, vegetable broth.
- Toss pasta with sauce and top with hazelnuts, bacon, and grated Parmesan cheese and add salt to taste. "Guten Appetit!"
Recipe courtesy of Beckie and Toby Hemmerling - owners, The Organic Dish. The Organic Dish is an organic meal preparation service where you can pick-up pre-assembled frozen organic dinners that can be cooked at any time without the hassle of going grocery shopping, preparing ingredients, and cleaning up. Visit The Organic Dish online at www.theorganicdish.com, at the Boulders Farmers Market, or at their kitchen at 2690 28th Street Unit 3, in Boulder.
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Boulder Fine Art and Fine Craft Fair
This Weekend September 20th
Featured Artist
Diane Panetta
Red Feather Ranch Photography
"At the age of 5 an innocent pony ride at her friend's birthday party ignited her evolving passion for horses. Since then Diane Panetta, has been working with, on and around horses in all areas including riding, photographing, instructing lessons, training, and currently working  to help others, humans and horses, co-create desired partnerships by utilizing more effective communication skills. Diane believes that communication is essential in achieving a preferred  relationship. Helping both horse and human gain insight into one another's styles of communication allows for the established relationship to grow in awareness and expand to new levels. Diane was born and raised in Thomaston, CT, went to college in New Jersey and found herself driving out to Colorado the day after graduation. There she worked at a guest ranch where several of her photo opportunities greeted her each morning. Diane recently completed her MA in Somatic Counseling Psychology/Body Psychotherapy through Naropa University and is dedicated to the continuing development of her human-equine practice, as well as several other endeavors. When not working Diane enjoys any and all time outdoors and in the inspiring presence of her equine friends.  She continues to volunteer her time at Colorado Horse Rescue (CHR), where several of her photographs were taken. Horses that arrive at CHR have a variety of histories, some that include abuse, abandon, and neglect. "To capture the beauty of pure resilience and spirit in an image keeps me in awe of it all", Diane explains. Other photographs have been taken while on horseback and carry forth elements of the equine perspective. Diane looks forward to developing new ways of viewing and holding still the power, freedom, and intuitive knowing--what horses symbolize for her. Over time many things have changed in Diane's life, yet horses will always remain a constant." |
Watermelon - it's a good fruit. You eat, you drink, you wash your face.
-Enrico Caruso
Longmont Farmers' Market
with Dr. Audrey.
It's a rich time at the market: there's still perfect summer produce-melons, tomatoes, peaches, sweet corn-but the cool nights are a reminder that these won't be around forever. To keep the tastes of summer alive, preserve some produce for winter-there's nothing like a peach tart to make a February day feel warmer! Freezing peaches is the simplest way to keep them; I've found that it's easiest to peel, slice into quarters, dunk in some water with lemon juice added, then line them up on a cookie sheet lined with parchment paper (the paper makes them easier to get off the sheet). When they're frozen solid, in about 12 hours, pack them in freezer bags and you're set. Another easy method is to make jam-look for the "no sugar needed" pectin, and use the recipe and instructions that are included. You just add a little lemon juice and some local apple juice with the pectin, heat, and can. It takes just over and hour to make a batch of 5-6 jars. Be sure to check the altitude adjustment chart for processing times, and see the CSU Extension website for more details. See below for an easy recipe for preserving tomatoes and whatever other random produce you might have.
New to Longmont for the fall is Morgan Forest Agriculture, selling sustainably-harvested firewood in large and small amounts. And Chef Deb will be back this week-stop by for recipes, cooking advice, and crazy-good samples.
In addition to the fruits of summer, we're seeing now the warming, comforting fall foods like apples, pumpkins and roasted green chiles. If you haven't tried Oscar and Jerry's truly local Honeycrisp apples, now's the time-they're grown here in Longmont, just a few miles from the market, they're incredibly delicious, and this year's crop is almost gone! You'll also be supporting people feeling the pinch of the economy; these fellows take their extra fruit to Our Center. Ask them about using the remote-controlled model plane to scare away the birds.
This has become my staple end-of-summer recipe. It's an easy way to put up tomato sauce, because you don't need to peel or seed the tomatoes, and it's a great way to use any other random veggies you have: just roast everything together and blend (a blender performs just as well as a food processor here). Any type of tomato works, but it will be a thicker sauce if at least some of the tomatoes are roma-types.
Tomato Glut Sauce
From Joan Dye Gussow's This Organic Life
Preheat oven to 400 degrees
6 lbs tomatoes (plum are best), cored & quartered
1-1/2 c coarsely chopped carrots (optional)
1-1/2 c coarsely chopped celery (optional)
1-1/2 c coarsely chopped onion
9 cloves garlic, coarsely chopped
6 T balsamic vinegar
1 bay leaf
1-1/2 T each fresh thyme, oregano, basil, parsley
1-1/2 t salt
1 T black pepper
Roast 45 minutes, or until vegetables are soft. Process briefly to leave slightly chunky, and freeze in 2-cup portions. Makes 2 quarts (4 lbs).
"What you need to know about this recipe is that it is more forgiving than your favorite aunt. The ingredients, other than the tomatoes, garlic, and balsamic vinegar, are pretty much up to you, depending on what you have too much of. I have put in a lot of cut-up peppers. I have used eggplant and zucchini in place of the carrots."
Book review: Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, by Gary Paul Nabhan (Chelsea Green, 2008)
Here is a book that makes me want to travel-and to dig up what remains of my backyard lawn and replace it with garden beds. Nabhan explores once-valued foods and cultural traditions of various regions of North America, from Native American practices like harvesting Pacific herring roe and cultivating corn varieties specifically adapted to their region for use in ceremonial practices, to olives and grapes imported by the early Spanish explorers, to breeds of pigs brought by slaves coming to this country. Many of the foods  described are so distinctive and flavorful that they have been entered on the Slow Food Ark of Taste, a program that will help encourage their preservation. Sources for many of the items are listed, for those wanting to join the preservation effort, either by growing or by providing a market for these endangered foods. Each food description is accompanied by gorgeous photographs, and many also include a traditional recipe.
Endangered items for our region (dubbed "Pinyon Nut Nation") include speckled tepary beans, the Colorado Pikeminnow (now endangered due in part to intentional poisoning of the fish to make room for trout), Pike's Peak winter squash, and Boulder raspberries. Abbondanza Farms provides some of these varieties (as produce and as seed) at the Boulder market and at their farm stand.
A great book for perusing during the winter, perfect for before-bed reading to inspire dreams of gardening-and eating. A nice gift book for your eating friends.
Eat Your Veggies: Many Seventh-day Adventists are vegetarian, and their health has been closely followed because of the distinctness of their diet from the so-called Standard American Diet. They also tend to have a higher consumption of nuts than average, to avoid smoking, and to maintain a leaner body mass index. A review article from the Harvard School of Public Health looks at many years' worth of studies of Adventists living in the US. The combination of a healthy diet, regular physical activity, and tobacco avoidance may result in up to a 10 year improvement in life expectancy. Imagine all you could do with an extra 10 years. Market clean-up in Longmont.
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School of Natural Cookery
Stop by their booth at the Boulder Farmers' Market on Saturday where they will demo:
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"It's all about the food": Chef Deb rocks the LFM!!!
For the last few weeks, we have been fortunate to have Chef Deb Traylor doing cooking demonstrations and providing incredible samples for us at the market. Deb says she has wanted to be a chef since she was six, when she watched Julia Child cooking on PBS. Her training was through the Culinary School of the Rockies, and included an internship in France. She  continues on the CSR staff as a home cook instructor, as well as developing recipes for food companies like Horizon Organic and Silk. She works as a private chef for a number of local and national families, and teaches cooking classes at her home in Longmont. How does she have time to do all this (she also has two daughters and a puppy) and volunteer to spend her Saturdays at the market? You'll immediately notice her infectious energy when you meet her--she'll make you want to get behind the table and start chopping! (She even made eggplant that Cindy liked...) And why does she do it? She talks about building community through food, and that's what we're all about at the market. To contact Deb, go to chefdebtraylor.com
Many Farmer's Market attendees stated they did not receive this weeks
recipes, so at the risk of missing those who have requested copies, I am
sending out a mass recipe email. Please disregard this post if you
already have it.
The Fresh Ricotta recipe is by far the most requested. I hope many of
you will try it. Also, Google some ideas to use fresh ricotta, as it is
simply too wonderful to hide it in Lasagna. It can be baked with fresh
herbs, some Parmesan and garlic until it is bubbly and crusty...good
with french bread. Or you can eat it cold, with local honey or homemade
jam drizzled over it. This is an easy feel good food, no weird
ingredients to extend shelf life.
The Pumpkin Bisque is actually a very basic formula for pureed soups.
When I was in cooking in France, one of my many jobs was to make a
single profile soup every morning. Some days I used only carrots, or
cauliflower, or chestnuts, but always, ALWAYS it was made with only a
few ingredients. Play with this, use what you have growing in your
garden or a vegetable our farmers are excited about.
Finally, the Salted Caramel Sauce. I think this is the perfect example
of how amazing Salt is. No wonder wars were fought over it.. Salt
balanced out what could have been a cloyingly too sweet sauce. Again,
simple ingredients, exceptional results.
I have to say Thank You to Taylor's (the donut guy's) parents, Martha
and Chuck. Ten minutes within meeting them they were cutting apples,
serving soup, and grilling veggies at my stand! Wonderful people. Thank
you.
Enjoy your weekend.
Best,
Chef Deb
Fresh Ricotta by Chef Deb Traylor
Basic Ratio is 4:1
Yields 16 oz. or 2 cups
2 quarts whole milk
2 cups buttermilk, low fatß or whole **
Kosher or Sea Salt
OR
Yields 4 cups
1 Gallon whole milk
1-Quart Buttermilk
Kosher or Sea Salt
Combine whole and buttermilk in a 4-quart pot (6 quart pot for lager recipe) over medium heat. Stir the milk occasionally until the milk begins to simmer. Once milk begins to bubble along the sides of the pot, stop stirring. Turn heat to low, and allow to rest, you will begin to see the milk solids separating from the whey (golden colored liquid), it should take about 5-10 minutes (10-15 for larger recipe). Do not let the liquid boil, as it will result in a chewy, less creamy ricotta. Gently use a slotted spoon to barely stir the curds; if the curds clump together (resembles tiny cottage cheese) your Ricotta is ready to strain.
Line a colander with several coffee filters (or several layers of cheese cloth or a clean piece of lent free cotton), place the colander over a bowl to catch liquid, and gently use a slotted spoon to lift out the Fresh Ricotta cheese. Be sure to run the spoon along the bottom of the pot, as some ricotta will stick.
Strain the ricotta for 3-5 minutes, and add a teaspoon or two of salt. Ricotta without salt is flavorless; salt brings out the cream sweetness. Taste and adjust the salt. Use in your favorite recipes calling for Fresh Ricotta. Will keep for 1 week in the refrigerator or 1 month in the freezer.
Notes: *For Dry ricotta drain at least an hour or overnight.
*The whey can be used in pancake batter, in smoothies, or to fortify soups.
**2 cups whole milk and 4 Tablespoons white vinegar or fresh lemon juice may be substituted for buttermilk, however the ricotta will have a slight tang and be less "sweet".
Pumpkin Bisque w/ Fresh Mushrooms
By Chef Deb Traylor
4 Lbs. pumpkin/squash, cut in half and seeded
2 Tbl Olive oil
2 Tbl butter
1/2 onion chopped
2 gloves garlic
1 BG (Bouquet Garni= 1 Bay leaf, 4 stems thyme, 2 Stems of Parsley w/o leaves, & 6 peppercorns) Wrapped in cheesecloth, or thrown in loosely and fished out later.
4 cups veggie stock or water
Heavy Cream (optional, but adds richness) 1/2 cup is a good start
Lemon juice
Salt and pepper to taste
2 cups mixed fresh mushrooms
3 Tbl. Shallots minced
Butter
Salt & Pepper to taste.
Toasted or grilled croutons
Preheat oven to 350 degrees
Brush pumpkin/squash with olive oil and place face down on a sheet pan ( you can put down parchment or foil to make cleaning easier) and bake until tender. Begin checking pumpkin after 40 minutes of baking. Remove from oven and cool. Once cool enough to handle, scoop out flesh and reserve for soup this can be done several days before soup is made.
In a soup pot, add butter and sauté onions, and then add garlic, BG, Stock and pumpkin. Simmer for 10 minutes. Remove BG. Puree soup in batches in Blender/ Vitamix. Return soup to pot, add cream if desired, and add 2 tsp kosher salt and fresh ground pepper. Taste. Adjust seasoning; most likely it will need a squeeze of lemon juice and more salt and pepper.
Keep warm until ready to serve.
For mushrooms: Chop stem of mushrooms and quarter the tops.
Heat pan until hot, add butter and a small amount of mushrooms. Do not stir. Let mushrooms sear before you toss them, add a few shallots, toss until they color and pour the mixture into a bowl. Repeat with the remaining mushrooms and shallots.
To Serve: Ladle soup into warm bowls, spoon a tablespoon of mushroom mixture into the center of soup, garnish with a few toasted croutons. Finish with salt and pepper.
Salted Caramel Sauce
By Chef Deb Traylor
Makes 3/4 cup
1/2-cup sugar
2 Tablespoons water
1 Tablespoon corn syrup
1/2-cup cream
1 Tablespoon unsalted butter
1/2-teaspoon vanilla
Salt
To make caramel: in a small heavy saucepan with a lid, stir water, sugar, and corn syrup together. Put a lid on saucepan and bring mixture to a boil. Remove lid and cook sugar until it begins to darken. Swirl pan to distribute heat. Cook until sugar becomes medium amber. Remove pan from heat.
At arms length, gradually stir in cream: it will bubble up and become hard. Put pan back on heat and bring to a boil. Remove pan immediately and stir until caramel is smooth. Stir in Butter and vanilla and two good pinches of Kosher or sea salt. Refrigerate for up to 1 week.
Salted Caramel Sauce
By Chef Deb Traylor
Makes 3/4 cup
1/2-cup sugar
2 Tablespoons water
1 Tablespoon corn syrup
1/2-cup cream
1 Tablespoon unsalted butter
1/2-teaspoon vanilla
Salt
To make caramel: in a small heavy saucepan with a lid, stir water, sugar, and corn syrup together. Put a lid on saucepan and bring mixture to a boil. Remove lid and cook sugar until it begins to darken. Swirl pan to distribute heat. Cook until sugar becomes medium amber. Remove pan from heat.
At arms length, gradually stir in cream: it will bubble up and become hard. Put pan back on heat and bring to a boil. Remove pan immediately and stir until caramel is smooth. Stir in Butter and vanilla and two good pinches of Kosher or sea salt. Refrigerate for up to 1 week. |
Tray-Freezing Apples Slices for Multiple Uses
by Anne Zander
Got an abundance of apples? Or, find a good deal on them at the store or farmer's market? But, you can't eat them all, now.
Perhaps you'd like to freeze them, but you're not sure how you'll use them later. Try "tray freezing" them as individual slices - and you can even leave the skins on as I like to do.. Then, pour out as many as you need, when you need them. 
Tray frozen apples work best in cooked apple dishes. Here's how to tray freeze:
Slice apples to desired thickness. To prevent browning, treat them with a "produce protector" such as Fruit-Fresh, following package directions, or use ascorbic acid (vitamin C) Freeze apple slices in a single layer on a metal baking sheet until frozen, a couple of hours. Transfer frozen apples to a "freezer" bag, excluding as much air as possible from the bag. Getting the air out is key, so try using a straw in the corner of the bag to suck the air out. The apples will remain separated for ease of use in measuring out for recipes. Pour out the amount of frozen apples needed, reseal the bag and return to the freezer. It is generally recommended frozen vegetables be eaten within about 8 months for best quality. If there are some apple slices still left in the freezer after 1 year they are sill OK to use, they have just lost some nutritional value..
For a quick microwave apple sauce, place the frozen apple slices in a microwave-safe dish. Add about two teaspoons of water per apple. Cover and microwave on high until tender. Microwaving frozen slices from two apples on high takes about 5 minutes; stir once during cooking. Adjust time upwards for more apples. Add sugar and cinnamon to taste after cooking.
Find additional methods of freezing apples, check the National Center for Food Preservation Website at http://www.uga.edu/nchfp/how/freeze/apple.html And you can always contact Ann for more information about other fall produce and how to preserve it at the Colorado State University Extension office of Boulder County at 303-678-6238 or azander@bouldercounty.org
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 Is there anything better than eating a fresh just picked peach right at the market?
Fresh Peaches continue to be at the Farmers' Markets! | |
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Save endangered food - eat it.
WE ARE:
Boulder County Fairgrounds
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Boulder Farmers' Market
is open Saturday
8am to 2pm
Longmont Farmers' Market
is open Saturday
8am to 1pm
Boulder Wednesday
Farmers' Market is open
4pm to 8pm
Mark Menagh
Executive Director
Boulder County Farmers' Markets |
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