Cooking with Chef Jen and Squashtober

This is the last Cooking with Chef Jen for the season.  She’ll be cooking winter squash today for Squashtober. There are so many different varieties and they are great keepers so you can enjoy eating them all winter.  Samples are available and donations are appreciated.

Hasselback squash from the November 2016 issue of Bon Appetit

This wonderful recipe is from the Thanksgiving issue of Bon Appetit, https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves INGREDIENTS 1 large fairy buttercup squash or other sweet moist squash (about 3 pounds total) 1 tablespoon olive oil Kosher salt, freshly ground pepper 1 Fresno chile, thinly sliced, or dried red pepper to taste ¼ cup pure maple syrup, preferably grade B,[…]

Cooking with Chef Jen THIS Friday!

Be sure to come out for the last cooking day with Chef Jen this season!  Recipes from the last cooking day are here We are highlighting squash for Squashtober but she’ll be cooking whatever strikes her fancy at the Market.  We’ll also have our first ever squash tasting at the Market.  Here’s your chance to try[…]

Recipes from Cooking Day-September 7

Jen and Suzanne started the day by spiralizing squash.  Spiralized squash makes a really delicious pasta substitute.  We tried it out on Kim Moxley’s culinary arts students and they were ALL pleasantly surprised.  You can buy one online or locally at Walmart.  They are about $15 for the counter top version, much less for this[…]

Some recipes from 2016-finally!

Chef Jen Cooks August 5th:

Gazpacho:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.

Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.

Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]

Recipes from June and July Cooking Days with Chef Jen

COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home.  Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux.  Add milk gradually while stirring until thickened.[…]

Some Information from the SSAWG Conference

The Organic Vegetable Farm tour went to Elmwood Stock Farm. A 550 acre certified organic farm that features both livestock and crops. Most of the acreage is in pasture with crops on about 75 acres.  They produce feed for their animals which include 80 cows, sheep, laying hens and broilers and turkeys.  The key to[…]

RECIPES FROM LAST COOKING DAY

Baked Apples: Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon .  Cover and bake til soft-approximately 45 minutes. Carrot Soup: Jen made beautiful homemade stock and added 1/2 cup of chopped shallots(you can use onions or leeks) and 2 cloves of garlic, a 1 inch piece of ginger, 2 cups[…]