The LAST Market Menu of the (outdoor) season!

Welcome back, friends!

Fall is definitely here, and so is the end of a fantastic outdoor market season. (The indoor market season continues once every month at the Coliseum.)

The good news is: you get to start planning for the Thanksgiving Market! The first indoor market of the season is Saturday, November 18 – doors open at 10am at the Bloomington (Grossinger Motors) Coliseum.  It’s a wonderful way to kick off the holiday season, just in time to shop for Thanksgiving Day meals. Also, we’ll be putting out a special Market Menu just for Thanksgiving.

But for now, let’s make some plans on how you’re going to use the fantastic local veggies you’ll find at THIS week’s market. The colder weather has us thinking of comfort foods to take away the chill, and easy and/or hands-off recipes that let you maximize your time away from the kitchen this week.

I’ve been doing a lot of shopping in the bulk isle, especially for beans, lentils, and other hearty proteins. Green Top Grocery and Common Grounds Natural Foods both have well-stocked bulk aisles – it’s a great place to experiment with new-to-you proteins and grains. Last night I needed a quick dinner that wouldn’t involve takeout and spied a jar of dried yellow split peas in my pantry. Pea soup! I sautéed what I had on hand in the pressure cooker pot: some onions, celery, and a couple of carrots, all diced. I added two diced potatoes and two cups of yellow split peas along with 8 cups of water and broth. I had some roasted tomatoes from the summer in the freezer (a can of tomatoes of any type would also work), so I added those along with a bay leaf. Put the top on, locked it, brought it to pressure and cooked for 30 minutes. Once the pressure released I opened the lid to see a velvety soup – that was dinner! We loved it.

My point is: it doesn’t take much to make a great, hearty soup – some beans, lentils, or split peas, some version of mirepoix, choose a spice profile, and add in whatever other veggies you’ve got on the counter (chunks of potato or diced squash) or in the fridge (add spinach, kale, or collard greens at the end, right before serving).

The following recipes can all be made in a slow cooker, instant pot/pressure cooker, or on the stove top. If you’re accustomed to dried green split peas, you might give yellow ones a try – they’ve got a milder, somewhat sweeter flavor and I think they cook just a bit faster. If you have a pressure cooker, they cook in 30 minutes or less. Like any bean or lentil, there are a gazillion flavor profiles you can choose from for a hearty, delicious soup:

Turkish split pea soup

French Canadian split pea soup

Moroccan split pea soup with Za’atar

Vegan split pea soup (slow cooker) 

Not a split pea fan? Plenty of options for your final outdoor farmer’s market meals.

Vegetarian chili with butternut squash and avocado

Pork carnitas (this would do just fine in a slow cooker)

Corn, chicken and poblano chowder (in the pressure cooker/instant pot)

Pumpkin chicken curry (in the slow cooker!)

And SQUASHES! We wait all year for these. Have you tried…

Stuffed butternut squash (meatless)

Stuffed butternut squash with sausage

Here are a plethora of spaghetti squash ideas…

Roasted delicata squash with pomegranate and arugula

Late fall salads are also on my radar. You’ll find lots of wonderful greens at the market this week – and try thinking outside the “greens salad” box (though I never get tired of a great greens salad!):

Shaved cauliflower salad

Radicchio and fennel panzanella

Za’atar sweet potatoes and kale

Fennel celery salad with walnuts (and blue cheese, or sub feta, etc.)

Kohlrabi Caesar

Spiced pumpkin, lentil and goat cheese salad

Collard greens and radishes with crispy shallots

Classic spinach salad

Arugula salad with apples and pecans

Did you really think you’d get past this last post of the outdoor season without a kale salad recipe?

I skipped ahead…these are great recipes for lunches or dinners. What about breakfast?

It’s hot cereal season! (Think add-ins: nuts and seeds from the bulk aisle; fresh local apples from the market.) Also:

STILL MY FAVORITE MUFFINS

A pumpkin muffin for you pumpkin spice lovers out there..

From both of us at Legit Local, we thank you for spending this outdoor farmer’s market season with us. See you at the market! — Steph and Jenn

 

 

 

 

 

 

 

 

 

 

Market Menu: October 14

watermelon radishes!

I honestly can’t tell most days whether it’s supposed to be fall or still summer. The leaves are just starting to change, the root vegetables are ABUNDANT, and occasionally there’s an actual chill in the air in central Illinois.

Since we’re wrapping back around, in a way, to some beginning-of-the-season offerings (greens, herbs, radishes), I thought I’d pull up selections from prior weeks. Do you have any favorites? We’d love to hear from you! Check out our Facebook page and message us!

Carrot salad w/ harissa & feta & mint

carrots

This dish is one of my favorites from Smitten Kitchen, and a great alternative to green salads when you have vegetarians to feed. It’s absolutely amazing when made with locally-grown carrots. If you haven’t had them raw, you’re in for a treat; they’re almost as surprising as a local tomato, I think. This recipe is great with or without the harissa — a spicy, garlic-y paste/spice mix. You can make your own, substitute it with another garlic-y chili paste, or just leave it out altogether.
Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese. 

 

 

 

 

 

Vegetable Frittata with Greens and Potato

eggsHere’s a base recipe for the frittata (from Epicurious).  To that base, add what you have! I like greens, herbs, potatoes, cheese, maybe some bacon or ground pork. If you have leftover roasted root veggies, chop them up (bite-sized) and add them as well; I think it actually works best when you have pre-cooked potatoes (or carrots or sweet potatoes)!

Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).

Soups:

(Be sure to check out this post on soups generally)

Thai Carrot Sweet Potato Soup (Cookie and Kate, from the Oh She Glows Cookbook) – with red curry and peanut, lime and cilantro!!

Irish Carrot Soup (Food and Wine) – onion and potato, and lots of butter and cream

Polenta with Greens

So easy, though it does call for a lot of stirring. There are a lot of recipes out there for polenta with a braised or steamed green (try beet greens!). This recipe from Food.com has swiss chard and a topping with dried fruits and nuts, as well as cheese (which is a must for polenta, in my opinion).

 

Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.

Green Chickpea & Chicken Curry w/ Beet Greens

Green Chickpea & Chicken Curry w/… The recipe is written for swiss chard, but did you know that beet greens are like identical cousins? They’ll do very nicely in this recipe.
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, greens

Extras:

Magic Sauce – From 101 Cookbooks, this stuff is like liquid gold… use it on eggs, pasta, potatoes, just about anything.
Pantry Check: fresh rosemary, fresh thyme, fresh oregano, paprika, garlic, bay leaves, red pepper flakes, lemon juice

 

 

Be sure to check out Jen’s post on beets — we can’t get enough of beets in my house, even though at least half of them end up pickled

Market Menu: October 7

It’s time for another Market Menu!

While fall brings some cooler-weather items back to the market, the list of offerings is HUUUUGE compared to spring! I don’t ever get tired of roasting root vegetables, and I could probably eat them every day, but I might not say that in a couple more weeks. So I definitely want to put some casseroles or soup into the freezer for busy weekdays later on. The roots don’t freeze so well, but most everything else does!

I’d love to get another batch of red pepper soup together, and maybe some chicken and vegetable. Neither are very labor-intensive, and they’re super tasty in the middle of winter. I’ll post recipes on our facebook page, such as they are.

So, what else is on the menu for the week?

Breakfasts:

Fall marks the return of some hot cereal options in my house:

whole wheat berries with fuit and honey and a splash of cream or yogurt. Once cooked (and they take quite a while to cook!), these keep well in the fridge for a second day, so I like to make a batch on the weekend. They’re even tasty cold, in a pinch.

For something hot and hearty, a big pan of frambled eggs with kale, magic sauce and some local sausage will do the trick. They actually aren’t bad pre-made and portioned into cups for enjoying later in the week. I like to chop the kale and sausage and mix them in with the eggs before putting into individual portion-sized containers. Add magic sauce when you reheat during the week (before putting in the microwave).

For a treat, how about some french toast (Pekara’s Paesano bread is AMAZING for this) with bacon and maple sirup? (if you still have some left!)

Lunches:

Leftovers are a life-saver for a busy October; I’m planning on making more stuffed peppers (before this amazing crop stops producing!), some casseroles and soups to enjoy for easy lunches. But I’ve also been playing with big mash-up bowls of goodies:

hummus, roasted sweet potato, lettuce, pickled beets, watermelon radishes, shaved carrots, quinoa and a little cheese, with some lemon-tahini dressing on top.

roasted carrots and parsnips, toasted bread, hard-boiled eggs, garbanzo beans, and feta or chevre.

Autumn Market Salad – Bon Appetit. With butternut squash, arugula, walnuts, oj and lemon.

Now playing at the market: Winter Squash!!! If you’re a fan of the acorn, butternut, hubbard, kabocha, delicata and other squashes, this is your time!

Dinners:

Potato-Leek Gratin – something to do with your leeks and potatoes besides soup!

Roasted Vegetable Pizza – the combo is up to you! I love little bits of things: pickled fennel, olives, dried tomatoes, sauteed onions (slow and low, to get them caramelized), chevre and pork sausage, with a little shredded mozzarella on top.

Butternut Squash, Apple and Onion Galette w/ Stilton – Food Network (but many versions of this recipe are out there, including this one without the apple, and this one with brie). A galette is a sort of pie with a freeform crust. Instead of baking in a pie plate, galettes are usually baked on a pan, with the edges folded over the ingredients (but not all the way to the center).  Don’t be intimidated by the pastry! A quick trip in the food processor will combine the ingredients, and a large ziploc bag works wonders at bringing the pastry together without making a mess. Galettes are fantastic to have in your repertoire, because you can use the pastry to wrap sweet or savory ingredients. And just like pies, you *could* freeze them for future baking.

Enjoy the last few weeks of the market! And don’t worry – – we’re not going away when the outdoor market shuts down for the season. We’ll be talking to our farmers about their winter cover crops and planning, writing about working through stored produce, and hunting for those elusive winter crops!!