Market Menu: September 8

Do you remember September?

Wait, it’s only early September…still PLENTY of veggies pouring into the market every week. (By the way, this song plays in my head every year, basically all September long. Now it’s your ear-worm. I am sorry. It’s groovy, though! Dance with your veggies…) Look, it’s been a long week (you, too?) and I offered to help Steph with the Market Menu this week and I might be a little goofy-punchy today.

But that’s because the confluence of school getting into full swing, days getting shorter, and the air getting cooler means I’m totally energized by the beautiful veggies that are available this time of year. It’s pretty amazing, because you have the tail-end of (still truly fresh and delicious) summer veggies like peppers and tomatoes, the return of more delicate greens and lettuces, and NEW potatoes, squashes, and various root vegetables. To me, that spells menu inspiration.

Steph and I were chatting about what we love to make and eat this time of year – and we both landed on soups and salads. It’s really a perfect match for that summer-into-fall mood. Maybe we’re not ready to let go of summer’s bounty, but (admit it) we’re kind of excited to see fall colors and maybe even shift our energy level to a different space. The recipes below play off the idea of combining those seasonal vegetables in straightforward, fresh ways. Serve with bread and you’ve got a great lunch or light dinner.

Summer-into-fall minestrone and roasted beet salad with goat cheese

Yukon potato soup (optional add-in: bacon) and vegetarian Italian chopped salad (any sturdy lettuce will work here; salami or other cured meat optional)

Moroccan red lentil harira soup and cucumber pepper salad

Tortilla soup and Mexican cabbage salad

Roasted Thai-inspired carrot soup and cucumber melon salad with mint

What’s that, you say? Pressed for time? Right there with you. How about some hands-off, slow-cooker recipes for weeknights?

Red and Green Chili (great for those market sweet and spicy peppers) and roasted carrot salad

Sweet Potato Soup and arugula and watermelon salad

Vegetarian Black Bean Tacos with Fresh Cabbage Slaw

Got just a bit more time on your hands? Here are some things I love to make when the temperatures start to dip just a bit:

Sauteed Delicata Squash with Parmesean

Roasted vegetable lasagna (you can do it without noodles too)

Spicy green bean stir fry (you could use any protein here)

Arugula and tomato salad

We hope your fall is getting underway beautifully – and see you at the market!

 

 

 

 

Summer Fizzy Drinks: Spirited Version

This post was largely inspired by the Briar Patch cocktail, and the blackberry-chile syrup that is responsible for the bulk of its flavor (101 Cookbooks). It is everything good about summer, to my mind: fresh, sweet (but not too sweet), hot (but not too too hot), fruity and fizzy, and as boozy (or not) as you want. The cocktail, which originally called for blackberry simple syrup, features bourbon, lemon juice, maple syrup and bitters (plus egg white if you like it shaken and foamy — I don’t, so I leave it out). It’s riff on a Maple Leaf, I suppose, with a smoky-hot twist!

 

This is just one of many cocktails that you can make using local berries and herbs; if you haven’t thought to make your own syrups or infusions before, we have some suggestions for getting started!

Some recent posts I’ve been admiring on this subject:

by Stacey Spensley (via Flickr)

From Food and Wine, the Garden Elixir features cilantro and celery in variation of the gin martini. They also add green Chartreuse, apple juice, and lime juice to bump up the green. Don’t worry if you don’t keep Chartreuse on hand; it’s very distinctive and certainly adds to this cocktail, but it’ll be delicious without it as well. I’d definitely go with a little fizz on this one, maybe using lime soda instead of the lime juice, but it’s up to you.

 

Pepino’s Revenge, also from Food and Wine (via Wolfgang Puck) uses cucumber and basil in a margarita-like tequila cocktail — SO refreshing on a hot day!

 

via Pexels.com

From The Spruce, try a blueberry martini!! Making the juice is as simple as blending the berries (no need to strain, unless you want the juice to be clear).

Or try their Garden Patch Smash, which combines tequila, blueberries, raspberry-lavender syrup, lime, and lavender soda.

And, we couldn’t leave out the tomatoes… and neither could Serious Eats. They have a wonderful fresh tomato martini that absolutely wouldn’t be the same without that perfect local tomato. The recipe calls for tomato and vodka blended together, and then strained gently but thoroughly to yield clear tomato-flavored vodka. To 3 oz of this, you add 1/2 t. dry vermouth, and 1/4 t. white wine vinegar. Shake with ice and strain into a chilled glass. It’s a bit unusual, but so summery and delicious.

Why not experiment with your cocktail recipes, and include some local ingredients? Let us know if you have a favorite!