Farmers' Market Friday - Savoring Summer for just a bit longer {Ratatouille}

School started back up this week. I wasn't ready for that. I have been in denial because I do so love to be on our own family schedule and not at the mercy of all of the schedules that hit when school is back in session - school day, karate, dance, Scouts, clubs, service groups, etc etc etc. So, I've sort of been slacking off - I didn't really have my head in the right place to get back to making lunches or to having dinner ready in advance of all of the evening activities that have already flooded the schedule. 

Last night found me with an evening meeting of my own to attend, and karate for the boy and some light homework for the girl. I needed to fix a dinner that was fairly simple and could be eaten by the family in shifts. I checked my refrigerator and found all the usual suspects: tomatoes, squash, eggplant, onions, cucumbers and peppers. All of those, except for the cucumbers are the essential ingredients to Ratatouille. Viola! 

Ratatouille is a classic, French Provencal, vegetable stew. It can be served cool with a splash of lemon or herbed vinegar to brighten the flavors of the summer vegetables or it can be served warm as a side dish to chicken or lamb. It even works well as a vegetarian entree especially when ladled over a saffron rice. It is one of those dishes that really acquires a better flavor as it sits, so whip up a large batch as leftovers are welcomed (and even taste better than the first day.)

Farmers' Market Shopping List for this dish: 

• eggplant
• summer squash; either yellow or zucchini
• sweet ripe peppers; either yellow or red or mix
• olive oil
• fresh basil

Ratatouille

• 1/4 C plus 2 tbsp olive oil
• 1 lb eggplant, peeled and cut into 1"cubes
• 1 lb zucchini, cut into 1"cubes
• 2 C sliced onions
• 2-3 medium ripe peppers, cut into 1 in squares
• 3 cloves of garlic, minced
• 2 C chopped fresh tomatoes
• 1 bay leaf
• 1/4 C fresh basil, chopped

1. In a large dutch oven, over medium high heat, heat the olive oil. Once oil is heated and shimmering, add eggplant and squash. Saute until the vegetables are golden and tender (about 10-12 minutes).
2. Remove vegetables to a bowl and reserve (will be added back at end). In same pot, reduce heat to medium and add 2 Tbsp oil and onions. Cook, until the onions are slightly softened. 
3. Add peppers and garlic to onions and cook until the vegetables are tender (about 8-10 minutes.) Add chopped tomatoes and bay leaf. Reduce heat to low, cover and cook for  5 minutes or so. 
4. Add cooked eggplant and zucchini back to the pot and cook until everything is tender (about 20 minutes more.) Remove bay leaf; stir in fresh chopped basil, stir and serve!

We had this dish in 3 shifts last night. It was delicious and a great way to use this summer produce. There were leftovers, so tonight's meal is already done which will free me up to get a handle on the other bane of the back to school existence - laundry!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Back to Basics {Sauteed Summer Squash Casserole}

For the past 10 days, I've been engaged in a sugar detox. The thing is, it was a bit more than just sugar; ten days spent with no sugar, artificial sweeteners, grains of any sort, alcohol, coffee, tea, dairy and only one serving of low glycemic fruits per day. Why, you ask? I mean, if you know me at all, you know that I'm all about moderation in foods, that is, including everything, excluding nothing, but being mindful about the quality of food and limiting items that should be limited. So, this whole endeavor didn't really fit with my general philosophy.  I wish I had some great, deep, introspective answer as to what the deciding factor was, but really it is because a friend posted about it and I was intrigued and thought it would be a good way to sort of re-boot my system. Overall, the plan (The Blood Sugar Solution 10 Day Detox Diet by Mark Hyman, M.D., if you're interested) was good. The first four days were rough as I detoxed off of caffeine and I guess sugar, too. After that, it was just business as usual. The recipes or food guidelines didn't differ all that much from our usual meals for lunch and dinner and breakfast consisted of a variety of smoothies. 

Wait, don't leave....today's recipe is not one from the detox. However, as we transitioned back into a moderate way of eating, I was looking for something that would be in line with the plan but perhaps add back in a couple of the restricted items. This casserole fits the bill and is delicious - detox or not. 

Items from the market for this week:

• summer squash - yellow or zucchini or a combination
• sweet peppers - red or yellow
• tomatoes
• onions
• olive oil

Sauteed Summer Squash Casserole 

(adapted from Country Living)

• 2-3 Tbsp olive oil
• 1 medium onion, finely chopped (I used a purple (aka red) onion)
• 2 cloves garlic, minced
• 2-3 medium summer squash (yellow, zucchini or mix of each), cut into 1/4 in thick rounds
• 1 sweet pepper, cut into 1 in squares (red or yellow - again your preference - I used red to add some more color to the mix)
• 1/2 C grated Parmesan cheese
• 1 lb. tomatoes, thinly sliced
• 1/2 C panko bread crumbs (light, Japanese bread crumbs can be found on the international foods aisle and possibly also on the flour aisle near the standard bread crumbs; could sub standard bread or even cracker crumbs if you like)

1. Preheat oven to 375F.
2. In a large skillet, over medium heat, heat 1 Tbsp olive oil. Add onion and garlic and cook until onion is tender and translucent (about 7-9 minutes).
3. Add squash and peppers, season with a bit of salt to taste. The squash rounds have a tendency to stick together so make sure to separate them while stirring. Cook about 10 minutes until the squash is tender.
4. Spoon mixture into a 11X7 inch (or equivalent square) baking dish. Top with tomato slices, overlapping if necessary. Sprinkle with a bit of salt and pepper to taste. Sprinkle bread crumbs and Parmesan evenly over the top and drizzle with about 1 Tbsp of olive oil. 
5. Bake until the topping is crisp and lightly browned and the vegetables are heated through - about 20 minutes or so.  Serve hot or at room temperature. Enjoy!

I served this along side a very simple grilled chicken breast that was seasoned with a basic Italian herb mix. For us,  it was just the thing to transition a couple of things (cheese and bread) back into our diet without overloading our systems and will be added to our rotation of go-to side dishes. For you, it is a great way to use items that are currently in season in a light, fresh casserole.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday ~ The Goodness of Summer {Calabacita & Chipotle-Strawberry Glazed Pork Tenderloin}

I visited Wolf Ranch Farmer's Market last Saturday with the family. We had a great time visiting almost every booth and seeing what the vendors had to offer. It is quite a good variety for the close to 30 or so vendors at the market. The expected items of fresh seasonal produce and locally farmed meats and eggs were offered for sale. In addition, there are a number of vendors offering up prepared foods - both main meal items (ie tamales, breakfast tacos, currywurst) and quite a variety of sauces and other meal components (eg, jams, jellies, chutneys, salsas and kimchi). The market also has honey, olive oil and freshly roasted coffee to offer as well.  I picked up a nice variety of these prepared items to be used in future Farmers' Market Friday posts. For this week's post, the focus is one of the most stunning gems of summer - sweet corn, as well as a beeee-utiful pork tenderloin.

Here, in Central Texas, sweet corn season is in progress. It only lasts about 5-6 weeks so it is a short window to fill your gullet with the versatile vegetable. It also just happens to be time for squash and onions, as well. Combined, these make a delicious dish of my childhood called Calabacita. There can be some confusion here as the word calabacita is Spanish and refers to a particular small, light green squash that tastes very similar to a zucchini. But, it also refers to the aforementioned dish or any variation of said dish (My grandmother's version included the most tender, simmered chicken as well.)

The following is my favorite version which really showcases and highlights the freshness of the summer season. (and makes for a good side to the pork tenderloin recipe that follows, as well as, charbroiled chicken, too.)

Here's what I used from the market for these recipes: 

• Calabacita squash and fresh garlic from Tiemann's Tasty Produce
• Samurai Sweet Corn from Two Happy Children Farm
• Sweet onions from Star Farmers Market
• Extra Virgin Olive Oil from Central Texas Olive Ranch
• Pork tenderloin from Richardson Farms
• Strawberry Balsamic Black Pepper jam from The Winemaker's Pantry

Calabacita

• 5 small or 2 large calabacita squash (or substitute zucchini) in small dice
• 2 Tbsp olive oil 
• 1/2 C sweet onion, chopped
• 3 cloves garlic, minced
• 2 C fresh corn kernels off the cob
• 1/2 C roasted red pepper, diced
• 1/2 C cotija cheese grated, for garnish
• 2 Tbsp fresh oregano chopped

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Add garlic and cook for 1 minute until oils begin to be released. Add squash and corn; stir and cook for 3 minutes or so. Keep vegetables moving to ensure even cooking. Add roasted red pepper and oregano. Saute until corn is cooked to your liking about 10 minutes or so. Season with salt and pepper. Serve with a sprinkle of cheese on each serving. Enjoy!

This dish is an incredibly sweet medley of the freshness of summer. The cotija cheese (a Mexican cheese with a lot of similarities to Parmesan.) provides just the right tang and saltiness to act as a foil to that vegetable sweetness. The perfect summer side dish!

Chipotle Strawberry Glazed Pork Tenderloin 

(adapted from Southern Living Magazine)

• 3 Tbsp butter
• 1/2 C sweet onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp chipotle chilies in adobo, chopped (found canned in the international aisle of the grocery store)
• 1/2 C water
• 1/3 C Strawberry Jam
• 1/4 C orange juice
• 3 Tbsp apple cider vinegar

Melt butter in a small skillet over medium heat. Add onion, garlic and chipotle; saute for about 3 minutes or so. Stir in water, jam, orange juice, apple cider vinegar. Bring to a boil and cook, stirring rather frequently, until mixture is thick and syrupy (about 8-10 minutes). Put mixture into a blender or use a stick blender (my appliance of choice) and process mixture until smooth. Cool for about 10 minutes before using.

Use this sauce on roasted or grilled chicken or pork. Set aside some for serving with the meat. Brush directly on meat during the last 10 minutes of cook time to avoid burning the sugars in the sauce and having a bitter result.

For pork tenderloin: Heat oven to 425F. Place whole tenderloin on rack in a shallow roasting pan. Place in center of oven and cook to internal temp of 140F. Remove from oven, baste/brush with glaze and return to oven to cook until internal temp reaches 150F (total cooking time 25-35 minutes). Center will have a light pink blush. Remove tenderloin from oven and allow the meat to rest for about 10 minutes or so before slicing into 1/2-1 inch thick medallions. Serve with additional sauce.

The sweet smoky flavor of this sauce makes for a delicious accompaniment to meats. The chipotle adds just the right amount of spice and Mexican-inspired flair to go well with the calabacita.  As you can see, the focal points of the meal, the produce and the protein in addition to oil and jam, come from the farmers' market but additional items will come from either your pantry or the grocery store.  I just can't say enough good things about the quality of the items that I used. The vegetables are just amazingly fresh, tender with so much flavor. The same can be said for the pork tenderloin. My family remarked how tender the meat was, and the flavor was also noted. 

I hope you get out to the Wolf Ranch Farmers' Market, or to a farmers' market near you and pick up the items to make this meal. I'd love to see your photos if you do!

Happy Cooking!

sld


Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

Once upon a Farmer's Market...{Squash Blossom Quesadillas}

The newest local farmer's market, Wolf Ranch Farmer's Market, had its second weekend & my son and I went out yesterday to check it out. I do enjoy buying seasonal local produce as often as I can. The freshness of the produce just can't be beat. It is that very freshness that makes items available at the farmer's market that you'd never see at your local chain supermarket, or even at the fraunchy specialty grocer. As we looked at the various vendors, I spied something at the stall belonging to Two Happy Children farm that I've been wanting to get my hands on for quite some time - squash blossoms. 

 I first saw them used on some TV cooking show (which one it was I can't recall). On that show, the blossoms were stuffed with a cheesy mixture, lightly battered and then fried up into what looked to be a delicious light morsel. Upon further research, I've found that squash blossoms are abundant in Mexico, and therefore, a common ingredient of the cooking of Mexico. They are easily obtained, very inexpensively, at markets, and thus, are easily used in great quantities in sautes and soups. Mostly, they are wilted with fried onion and chiles and then used as a main component to a quesadilla.  Typically, in Mexico, the blossoms found at the market are the male blossoms meaning they will never set a fruit. However, the ones that I saw (and purchased) at the farmer's market this weekend were the female flower as they were attached to fairly small yellow squash. My original intent was to stuff them, but as life sometimes is wont to do; time got away from me. So, instead, a quesadilla preparation seemed feasible and sounded delicious.

In order to prepare the blossoms for use, you must first clean them. Break off the stem (unless you do want to stuff them and then it would make for a handy handle.), then pull off the spiky sepals on the outside of the flower (males only as with females you'll find a small squash there instead). Finally, wiggle your way into the center of the blossom and remove the pistil and discard it. Your blossoms are now ready to use - in the following delicious quesadilla or however you choose.

Quesadilla de Flor de Calabaza (inspired by Rick Bayless)

• 15 or so squash blossoms
• 1/4 C chopped sweet onion
• 1 clove garlic minced
• 8 corn tortillas
• 1 C shredded Monterrey Jack cheese
• oil to coat pan

1. Clean squash blossoms as listed above. Chop and set aside. In a heavy skillet, heat oil over medium heat. Add onion and garlic and cook until transparent (about 5 minutes). Add squash blossoms and reduce heat to low. Cook until mixture is fairly dry (about 10 minutes or so). 
2. On a large flat griddle (or comal) or a large skillet heated to medium, place 4 corn tortillas. Spread squash mixture over them evenly. Top with shredded cheese and cover with another corn tortilla to create 4 quesadillas. Cook for a bit until the bottom is turning golden and the cheese begins to melt. Use a large spatula or flipper to flip quesadilla and cook on the other side (another 2 minutes or so). Remove to serving platter and cut into fourths. Serve warm with fresh tomato salsa. (I whipped up a quick one of 4 chopped tomatoes, 1/4 of an onion and a couple of chiles blended with my immersion blender.)

These were so tasty. The griddled corn tortillas had such a sweetness and slight crunch offset by the melty goodness of the cheese. The entire thing accented with the herbal (not at all floral) flavor of the blossoms made for a delicious, light dinner. They would work well as an appetizer as well - or add a side of the sauteed baby squash for a wonderful early Summer meal. Next time that you're in the mood to experiment, squash blossoms are a unique but easy to manage ingredient to try.

Happy Cooking!

sld