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!!

Market Menu: September 16

by flickr user simpleprovisions

While there’s plenty of grain, flowers, lavender, meat and other produce at the market, the theme of this week’s Market Menu focuses on all those hearty late-summer vegetables that we love to ROAST.

Pretty much everything you could ever want in your midwest farmer’s market is available right now, and it’s getting to be the last chance for some of the summer vegetables, so seize the opportunity! Gazpacho season is passing quickly. But personally, I’m excited to see all the winter squash and cooler-weather root vegetables, because they all take to roasting so well — and it’s such an easy way to enjoy fall flavors.

So instead of our usual breakfast / lunch / dinner arrangement, I’m going to separate this into some vegetable-specific groups that include roasting:

Carrots:

Winter Squash:

Turnips:

Sweet Potatoes:

Brussels Sprouts:

New Potatoes:

Beets:

What I really love to do with roasted veggies is use them throughout the week as the primary ingredient in Buddha Bowls. Along with homemade hummus or beans, some greens if they’re handy (even finely-chopped kale will work), and some brown rice or farro (or the grain of your choice), they make a really hearty lunch or dinner. If you want more protein, roast up some chicken or bake some tofu and add it to the bowls. A nice garlicky lemon-tahini dressing brings it all together nicely.

Roasted vegetables are also good for quick panini or doctored-up grilled cheese sandwiches. You can toast some nice hearty ciabatta or other bread (the Paesano loaf from Pekara would be amazing for this) and spread hummus and some warmed vegetables, or add the veg to a grilled cheese before putting the second piece of bread on. It’s the one place where I prefer provolone cheese to all else, but I’m sure others like gruyere would be amazing.