Well, so much for that clear Harvest Moon nightI was hoping for .... However, after tonight's rain, the weekend forecast is nearly picture-perfect: close to 70 degrees, with some beautiful autumn sunshine, and a very low chance of rain. It'll be a great one for hiking, pumpkin picking, garden cleanup, and farmers market shopping. And it's still lovely enough to grill outside, yet cool enough at night to braise a roast or make a soup.
I have to mention that I have noticed a great assortment of hot peppers in the market this year; they are beautifully colorful, red, yellow, and green, ranging from heirloom hots to jalapeños, to anaheims to cayennes to Italian sweets. In a fresh pepper ~ hot or sweet ~ frame of mind, this week's recipes, Charred Poblano and Garlic Pesto and Braised Brisket with Hot Sauce and Mixed Chiles, highlight this early autumn favorite.
Mt. Nitanee Kombucha has quarts of healthy fresh sauerkraut for sale, labeled their Living Kraut. Great not only for a vegetarian diet, but it goes well with locally raised pork, too!
And our Bill Callahan of Cow-a-Hen farm, not only has fresh chickens this week, but also fresh Guinea hens.
Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you~~~
This week at market:
Stone Meadow Farm: Back next week!
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Beef, Pork, and Poultry: Fresh Guineas and chickens
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm:
Seasonal produce including heirloom potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, eggplant, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Seasonal produce including kale and greens, red potatoes, tomatoes; eggs
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Handmade soaps, eggs
Orchard Breeze Farm:
Seasonal produce and fruit including many varieties of apples; peaches; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Seasonal Recipe #1
Braised Brisket with Hot Sauce and Mixed Chiles
Adapted from http://bonappetit.com
Recipe by Marcus Nilsson
A pork roast would work equally well in this slow-cook recipe; Have a loaf of good bread handy for the spicy drippings. Any leftovers would make a great taco!
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
¾ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably from the point end
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled
Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.
Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.
Seasonal Recipe #2
Charred Poblano and Garlic Pesto
Adapted from http://foodandwine.com
Recipe by Grace Parisi
Makes about 1 cup
4 large unpeeled garlic cloves, lightly smashed
1/4 cup cilantro leaves
1/3 cup crumbled queso fresco or feta cheese
Salt and freshly ground pepper
2 large poblanos or Ancho chiles(6 ounces each), halved lengthwise and cored
Heat a cast-iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes. Transfer to a plate; let cool slightly. Peel the chiles and garlic and chop; transfer to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend. Season with salt and pepper.
Spread on sandwiches or mix into meatballs, rice, soup or pasta.
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