September recipes from Rockmart Farmers Market
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.