potato

Autumn Tian

Celebrate the last Market of the Summer Season with a vegetable tian.  Hearty, healthy, easy to make and pretty to look at.  Serve with chops, steaks, chicken or sausage, all available at the Market. Don’t forget the wine from Glunz Family Winery.

Ingredients:

autumn tian.jpg
  • ·1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Instructions:

1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish.

3. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

4. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living, November 2014

Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.

Ingredients:

corn salad.jpg
  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves

Instructions:

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beetroot witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!  Shop Geneva Lakes for a great selection of vegetables.  Wildtree has your Balsamic vinegar and Pastured Perfect has your honey.  Happy Halloween!

halloween-roasted-veggies-5-680.jpg

Ingredients

  •  2 large sweet potatoes
  •  2 large white potatoes
  •  4 carrots peeled
  •  3 red beets large, medium
  •  2 Tbsp olive oil 30 mL
  •  Pinch of salt and pepper
  •  2 Tbsp rosemary
  •  ½ bulb garlic cloves separated with skin still on
  • 1 tsp balsamic vinegar 5 mL
  • 1 tsp honey 5 mL, or maple syrup for vegan option

Instructions:

1.   Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width-wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.

2.   While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut Jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!)

3.   Remove beets from water and cut them into ½ inch thick slabs, then cut out witch's hat shapes. We'll call the carrots witch's fingers and just leave them be.

4.   Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.

5.   Bake at 400 degrees F (204 C) for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

Recipe courtesy of amandascookin.com

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

vegetable tian.jpg
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living

Grilled Herb Potatoes

Grilled Herb Potatoes

The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with herb-infused oil and cooked on the grill.  It gets even better when you shop the market for farm fresh potatoes, fresh herbs and infused olive and grape seed oils from The Olive Tap and Wild Tree.  Don’t stop at potatoes—find a wide assortment of produce to grill.

Ingredients:

grilled potatoes.jpg

2 pounds large Yukon Gold or other yellow-fleshed potatoes

1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano

2 garlic cloves, smashed

1/3 cup extra-virgin olive oil

1 lemon wedge plus additional for serving

Instructions:

1.       Prepare a gas grill for direct-heat cooking over medium-high heat.

2.       Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

3.       Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.

4.       Drain potatoes well and transfer to herb oil, tossing gently to coat.

5.       Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total.

6.       Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

Recipe courtesy of by Maggie Ruggiero Gourmet Magazine August 2009

Pan-Roasted New Potatoes With Asparagus

Make this your own Farmers Market recipe.  Add mushrooms, flavored grape seed oil, sauces, spices and your favorite cut of meat.  It’s all available at the Spring Market and our vendors are always happy to offer recipe suggestions.

Ingredients:

roasted asparagus and new potatoes.jpg
  • 2 tablespoons extra-virgin olive oil
  • 16 (1 1/2 pounds) small new potatoes, scrubbed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 pound asparagus, trimmed and cut into 3-inch pieces

Directions:

1.       Heat oven to 400°.

2.       In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes.

3.       Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes.

4.       Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with chicken, pork or fish.

Recipe courtesy of Rori Spinelli-Trovato , Real Simple  March, 2001

Roasted Salmon with Potatoes and Mushrooms

Start at Lester’s Bison Farm for your salmon fillets.  Browse the Market for the rest of the ingredients.  And, if you don’t want to make your own vinaigrette, our vendors have other selections for you.  White wine from Glunz will top this off.  Ask for their recommendation.

Ingredients:

salmon-mushrooms.jpg

1  pound  small new potatoes (about 10), halved

8  ounces  button mushrooms

3  tablespoons  olive oil

kosher salt and black pepper

1 1/4-pound piece skinless salmon fillet

1  tablespoon  red wine vinegar

1  tablespoon  whole-grain mustard

1  teaspoon  honey

2  tablespoons  fresh flat-leaf parsley, chopped

Directions:

1.       Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2.       Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3.       Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4.       Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5.       Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

By Kate Merker, Real Simple May, 2009

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.  You won‘t be disappointed.

Ingredients:
3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs cut into strips
1/2 teaspoon salt; 1/4 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

tender-crisp-sping-braise-300x300.jpg

Recipe courtesy of Better Homes and Gardens