Septem­ber recipes from Rockmart Farm­ers Mar­ket

The Standard Journal - - LIFESTYLE - From Staff Re­ports

The golden month of Septem­ber has ar­rived and grow­ers are pre­sent­ing fall pro­duce at Rockmart Farm­ers Mar­ket.

This in­cludes peas, egg­plants, sweet pota­toes and other cool weather veg­eta­bles, which can be­come nu­tri­tious op­tions for a home cook that pre­pares meals for the fam­ily.

Due to bud­get con­straints, planned demon­stra­tions for recipes were not held at the lo­cal mar­ket, but you can use the ones pro­vided:

Chicken and Soba Noo­dle Salad 1 small whole chicken 1 lb soba noo­dles Salt and Pep­per 1/4-cup rice vine­gar 1/4-cup soy sauce 1 tsp grated fresh ginger

2 cups shred­ded cab­bage 1 small red onion Pre-heat oven to 425. Sprin­kle chicken with salt and pep­per and roast in oven for an hour or un­til cooked through. While chicken cools pre­pare the soba noo­dles ac­cord­ing to pack­age di­rec­tions, af­ter drain­ing noo­dles plunge into cold wa­ter to cool and then drain again.

Pull or cut chicken into bite-sized strips. In large bowl whisk to­gether vine­gar, soy sauce, ginger, and salt and pep­per. Add chicken strips, cooked soba noo­dles, and cab­bage into bowl and toss with dress­ing.

Thinly slice red onion and sprin­kle on over salad. Serve chilled.

Baba Ganoush 3 Ja­panese egg­plants 1/4-cup tahini 3 Gar­lic Cloves, minced 1⁄4 cup fresh le­mon juice

1 pinch ground cumin salt to taste 1 tbsp olive oil 1 tbsp fresh pars­ley 1⁄4 cup brine-cured black olives

Heat a grill to a medium hot fire. Pre­heat oven to 375. Prick egg­plant with a fork sev­eral times and place di­rectly on grill rack about 5 inches from heat. Grill, turn­ing fre­quently, un­til skin black­ens and blis­ters and flesh just be­gins to soften – about 8-12 min­utes. Trans­fer to a bak­ing sheet and bake in oven un­til very soft – another 8-12 min­utes.

Let cool slightly and dis­card skin. Place egg­plant flesh in a bowl and mash with a fork to a paste. Mix in tahini, gar­lic, le­mon juice, and cumin. Sea­son with salt, taste, and ad­just sea­son­ings to taste. Spread egg­plant mix­ture on a serv­ing plate. Us­ing the back of a spoon spread egg­plant to make a shal­low well in the cen­ter. Driz­zle with olive oil and sprin­kle with pars­ley and olives.

Fruit Leather 4 cups fruit peeled, cored, destemmed, and chopped Honey Fresh le­mon juice Spices such as cin­na­mon and nut­meg

Place fruit in large saucepan along with 1/2-cup wa­ter. Cover and cook on low heat for 15 min­utes or un­til fruit is cooked through. Mash fruit with a potato masher and taste for sweet­ness. If ad­di­tional sweet­ness is needed add honey 1 tbsp at a time. Add le­mon juice and spices to taste and con­tinue sim­mer­ing for another 5-15 min­utes or un­til mix­ture is thick. Run puree through a food mill or let cool enough to puree in a blender. Taste pureed fruit one last time and ad­just sweet­ness and spices ac­cord­ingly. Line a cookie sheet with strong plas­tic wrap and pour fruit mix­ture in. Place in 140-de­gree oven for 8-12 hours or un­til de­sired tex­ture, keep plas­tic wrap away from oven sides and off the top of the fruit. Al­ter­na­tively, use a food de­hy­dra­tor or cover with cheese cloth and place in sun on a hot day. When fruit leather is done roll up in plas­tic wrap and store in a cool dry place. Sweet Potato Cus­tard 2 large sweet pota­toes 1-14 oz can co­conut milk 4 eggs 1/4-cup maple syrup Salt 1 Tbsp vanilla ex­tract Pre-heat oven to 350. Peel and cube sweet pota­toes. Steam sweet pota­toes for 20 min­utes or un­til fork ten­der. Re­serve co­conut milk solids and add re­main­ing co­conut milk in with pota­toes, com­bine re­main­ing in­gre­di­ents and blend un­til smooth. Pour into a but­tered bak­ing dish and bake for about an hour or un­til a knife in­serted into the mid­dle comes out clean. Whip the co­conut milk solids with a lit­tle maple syrup and vanilla ex­tract and serve on top of cus­tard.

Field Pea Hum­mus 1-cup fresh field peas, shelled wa­ter 4 gar­lic cloves 1/2-cup olive oil Pinch of cayenne and black pep­per 3 tbsp fresh pars­ley 3 tbsp chives juice of 1 le­mon

In large saucepan cover peas with gen­er­ously salted wa­ter. Bring to a boil, re­duce to sim­mer and cook for about an hour or un­til com­pletely ten­der. Add gar­lic in with beans for fi­nal 15 min­utes of cook­ing. Drain and puree with ad­di­tional in­gre­di­ents un­til smooth. Use cook­ing liq­uid 1 TBL at a time if needed to achieve a smooth paste.

Re­fried Field Peas 2 1⁄2 cups fresh field peas, shelled Wa­ter 1⁄2 tsp dried oregano 1 medium onion 2 gar­lic cloves Salt 6 tbsp lard, ba­con drip­pings, oil, or but­ter

In large saucepan cover peas with gen­er­ously salted wa­ter. Cut onion in half. Mince and re­serve one half for later and place the other half, whole, in with the peas along with the gar­lic cloves and oregano. Bring peas to a boil and re­duce heat to a sim­mer. Sim­mer for an hour or un­til the peas are very ten­der.

Taste the peas (not the liq­uid) half way through cook­ing to make sure they have enough salt and add more salt if needed. When peas are soft drain peas, re­serv­ing the pea cook­ing liq­uid, and dis­card­ing the onion and gar­lic. Us­ing a medium high flame, heat oil in large skil­let un­til shim­mer­ing or the but­ter un­til foam­ing, add minced onion. Cook onion, stir­ring oc­ca­sion­ally un­til translu­cent and lightly golden. Stir in peas and cook for 2-3 min­utes.

Add 1 cup of re­served cook­ing liq­uid and be­gin to mash the peas with a potato masher or the back of a spoon. Re­duce heat to medium and cook stir­ring un­til de­sired con­sis­tency. If beans are dry add cook­ing liq­uid 1 tbsp at a time. Sea­son with salt to taste.

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