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?
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).
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.
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!!