Farmers’ Market Recipe – Peach Jam with Nutmeg and Vanilla Bean

Erin Molnar, Assistant Market Manager

Saturday was National Can-It-Forward day. Sponsored by Ball, this event is designed to educate, connect and inspire home preservers. To celebrate, and as part of our series of preserving demonstrations at the market, I cooked up a delicious batch of peach jam.

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Despite knowing in advance that I needed to do the demonstration, I arrived at the market not knowing what I would make. I brought some common jam and pickling spices with me to be prepared for whatever would strike my fancy. I ended up getting some lovely white peaches from Huffman Fruit Farm. (Preserving tip: if you are purchasing produce to preserve, check with vendors to see if they have any “seconds”. These are fruits or veg that the grower/seller has determined to be somehow lacking – it can be because of size, a bruise, a funny shape, or a cosmetic blemish. They are sold at a reduced price, so can help preserve your pennies while preserving your produce.) I decided to pair those peaches with some nutmeg and a vanilla bean that I had brought with me. (Honestly, I would like to throw a vanilla bean in almost everything I make.)

I adapted a recipe from one of my favorite preserving cookbooks (and blog), Food in Jars – here is what I ended up with.

  • 5 cups peaches, skin removed and diced
  • 3 cups sugar
  • Juice and zest from 1 lemon
  • 1/2 tsp freshly grated nutmeg
  • 1 vanilla bean
  • 4 sample packages Ball Classic Pectin (available at Countryside Farmers’ Markets for free)  ***Note: You do not need to use this specific pectin. If you opt for something different, adjust the recipe to the instructions that came with your pectin – the order of ingredient combination may differ slightly. Also, this produced a pretty thick jam, feel use less pectin for a thinner consistency.

Prepare by sterilizing jars and lids. Start water bath canner if using. Start a second pot of water to a boil to blanch the peaches. Set up a bowl of ice water for the peaches post-blanch.

I cut my peaches in half to blanch, but you can also do them whole. Blanching for a couple minutes makes the skins slip off easily. (I found that the actual blanching time is dependent on the ripeness of the fruit.) Remove from boiling water and put in ice water. Remove skins.

Dice ’em up.

Combine peaches with sugar, lemon juice and zest, and nutmeg and cook over medium-high heat. Smash diced peaches as you go until consistency is desirable to you. Once smashed and juices have started to release, add pectin and stir to dissolve. Bring to a boil.

Slice vanilla bean and scrape seeds into cooking mixture. Throw the pod in the pot as well.

Cook 15 to 20 minutes.

Ladle into sterile jars. Either allow to cool and store in refrigerator or process via water bath.

Delicious on yogurt, ice cream, crusty bread – really the possibilities are endless.

 

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Farmers’ Market Recipes – August 1st

The wonderful Chef Doug Katz joined us at the Highland Square Farmers’ Market last Thursday. He cooked up a simple, yet DELICIOUS succotash.

You might know Doug from his restaurants – fire food and drink, The Katz Club Diner, and Provenance at The Cleveland Museum of Art. In all of his work, Doug uses farm fresh ingredients in simple preparations. When food is fresh, it doesn’t need to be complicated to be delicious; simplicity allows the inherent goodness of fresh and local food shine.

Market Fresh Succotash

Serves 8 as a side dish

3 ounces Olive oil
2 small Local yellow onions, peeled, and diced (the size of corn kernel)
6 ears of Sweet corn, cleaned and cut from cob, scraped of all corn milk
1 cup Wax beans, cleaned and sliced (the size of corn kernel)
1 cup Green beans, cleaned and sliced (the size of corn kernel)
1 large Red bell pepper, seeded, cleaned of white pith and diced (the size of corn kernel)
2 tbs Fennel fronds (green tops), finely chopped
2 tbs Chives, finely cut
2 cups New Zealand spinach or other hearty green
Kosher salt and freshly cracked black pepper
Unsalted butter, to taste

Heat olive oil in a heavy sauce pot or enamel pot
Add onions, season with salt and pepper and sweat for 5 minutes over medium heat until translucent and the smell is sweet
Add sweet corn and wax beans and sweat for an additional 5 minutes, add seasoning again to taste
Add green beans and sweet bell peppers and sweat for 5 minutes
Add fennel fronds, chives and spinach and continue cooking until the spinach is wilted
Add butter to finish if preferred and re season with salt and pepper
Enjoy as a side dish with steak, chicken or grilled fish

Market Demo Chef Recipe – June 22nd

Last Saturday, we were treated to a family affair in the demo booth. Darlene Kelbach, daughter Mackenzie were our scheduled chefs. As the demonstration got going, Darlene’s mom stepped in to lend a hand. Does the family that cooks together, stay together? Maybe, but this sure makes it seem that way.

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Mackenzie made some delightful cucumber and goat cheese appetizers. While Darlene whipped up a kale salad with a delicious and creamy cashew dressing.

Both demo attendees and passers-by who stopped to taste clambered for the salad recipe. Here it is!

Kale Salad with Creamy Cashew Dressing
In a bowl, rip bite size pieces of curly kale and red russian kale.  Discard the stems.
Top with shredded rainbow carrots and finely sliced sugar snap peas.
Pour dressing over, toss gently to cover and serve!
For dressing:
Soak 1/3 C raw cashews in water for at least 20 minutes.  Drain water before using cashews.
1 TBSP lemon juice
1 tsp tamari
1 tsp olive oil
1/3 C water
1 TBSP basil (or other fresh herb)
1 clove garlic (optional)
Food process all ingredients until smooth.
Bon Appetit!

Strawberry Vinaigrette

Beth Knorr, Market Manager

I like to add a little excitement to my salads, and often I’ll add sliced strawberries when they’re in season.  This is a great way to incorporate strawberries into the dressing itself, and is great not only on salads, but on roasted or grilled vegetables as well. I also often use balsamic vinegar in lieu of the Champagne vinegar

1/2 cup strawberries, trimmed
2 Tablespoons of Champagne vinegar
1 Tablespoon of sugar
Salt and pepper to taste

Put all ingredients in a blender and puree until smooth.  Keeps in refrigerator for a week, if it lasts that long.

 

Countryside Farmers’ Market Recipes – Garlic Scape Pesto

Heather Roszczyk, market assistant

Garlic Scape Pesto

  • 1 cup chopped garlic scapes
  • 1/2 cup roughly chopped walnuts
  • olive oil (approx. 1/2 cup)
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

In a food processor, whiz together scapes and walnuts until thoroughly combined and finely chopped.  With the machine running, slowly drizzle in olive oil until a smooth, easily spreadable consistency is reached.  Stir in the Parmesan cheese, and salt and pepper to taste.  Smear on everything.

Market Demo Chef Recipes – May 25th

2013-05-25 10.07.08Brian Doyle of SŌW Food was our demo chef on Saturday.

He treated us to some DELICIOUS Asian Lettuce Wraps.

  • 1 lb. ground meat (Brian used ground turkey)
  • 2 Tablespoons minced ginger
  • 2 Tablespoons minced garlic
  • 1 teaspoon minced jalapeño
  • 1 Tablespoons honey
  • 1/4 cup soy sauce, preferably gluten-free
  • 1/4 stock of your choosing
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro
  • 2-3 heads of lettuce for wraps such as bibb or romaine
  • Seasonal veggies, chopped
Brown ground meat. Add  ginger, garlic,  jalapeño and honey. Saute for 5 minutes.
Add soy sauce and stock. Simmer for 15 minutes. Let cool for 5 minutes. Add lime zest  and juice and cilantro.
Separate lettuce heads into leaves. Place some of the meat into each cup and top with veggies. Wrap it. Eat it. Yum!