I have to confess I had limited experience with tomatillos before they arrived in this month’s Farmers’ Feast challenge basket from the Ottawa Farmers’ Market. I’d only ever purchased them to make a terrific salsa verde, but I knew their tart, tasty properties would make them ideal for so many other purposes. I was pretty excited about this grilled corn salsa I’d made with them, but I wanted to use the rest of the tomatillos for something special. I’ve long been a fan of pickling and suspected that tomatillos would take on a tangy brine just beautifully… and it proved to be a great experiment. I’ll be making a few more jars very soon; like all ‘refrigerator pickles’, they’re really fast and easy because you don’t need to process them in a hot water bath for shelf storage.
A spicy brine makes fresh tomatillos sparkle as a pickled condiment that can be used in many different ways.
- 1/2 pound (225 g) tomatillos (about 5 – 6)
- 3/4 cup (185 mL) rice vinegar
- 2 cloves garlic, bruised
- 1/2 hot pepper, cut in strips (remove some of the seeds to reduce spiciness)
- 1 teaspoon (5 mL) crushed coriander seed
- 2 teaspoons (10 mL) coarse salt
- 1 teaspoon (5 mL) white sugar
- 3 ice cubes (or 1/4 cup (60 mL) cold water)
- Peel papery husks off tomatillos and rinse them under cold running water.
- Cut tomatillos into sixths and place in a 2 cup (500 mL) canning jar.
- In a small saucepan, combine vinegar, garlic, hot pepper, coriander, salt and sugar. Bring to a boil, stirring often, and cook just until salt is dissolved.
- Remove from heat and add ice cubes or cold water to dilute and cool brine.
- When ice has melted, pour brine over tomatillos.
- Cover and refrigerate. The pickles will be ready to eat in 48 hours and can be kept in the fridge for a month.
Makes one 2 cup / 500 mL jar.
Posted in Farmers' Feast, Ottawa Farmers' Market, pickles, Preserves, Quick Pickles, summer, Vegetables
Tagged coriander seed, Farmers Feast, garlic, hot pepper, Ottawa Farmers' Market, pickles, quick pickles, refrigerator pickles, rice vinegar, salt, sugar, summer, tomatillos
Ask anyone to name a dish involving unripened tomatoes and you’ll most likely hear, “fried green tomatoes”. While those are popular and delicious, I knew there had to be something else I could do with them when they showed up in this month’s Farmers’ Feast challenge basket from the Ottawa Farmers’ Market. I hit upon the idea of using them as a base for a vegetable casserole with a cheesy, crunchy topping. It’s also a great way to showcase freshly shelled beans, and any number of varieties would work, including Romano, Cranberry and more. Plus, the garlicky sauce will help to hide the beans if you’re dealing with picky eaters (you can even mash the cooked beans into the sauce if you want to get really sneaky)! I like to make gratins in individual serving dishes as they are so easy and pretty to serve. If you want to make a vegan version of this recipe, use olive or canola oil in place of the butter (or a non-dairy butter substitute) and use water, wine or non-dairy milk substitute for the sauce.
Thinly sliced green tomatoes, tender Romano beans and garlicky cream sauce…covered in a crunchy, cheesy topping. So good!
- 1 cup shelled Romano beans
- 3 green tomatoes, sliced as thinly as possible
- 1 teaspoon salt
- 1 tablespoon (15 mL) butter
- 1/2 cup (125 mL) diced onion
- 1/2 cup (125 mL) diced celery
- 1/2 cup (125 mL) diced carrot
- 2 cloves garlic, minced
- 1 tablespoon (15 mL) fresh sage leaves, minced (or 1 teaspoon / 5 mL dried sage)
- 3 tablespoons (45 mL) all-purpose flour
- 3/4 cup (185 mL) milk
- Salt and pepper, to taste
- 1 cup (250 mL) Panko (Japanese bread crumbs)
- 3 tablespoons (45 mL) butter, melted
- 1/2 cup (125 mL) grated Parmesan
- Put beans in a medium pot and add enough cold water to cover by an inch (2.5 cm). Cover pot and bring to a boil over high heat, then reduce heat to medium and cook for 20 – 25 minutes, until tender.
- While beans are cooking, lay tomato slices out in a single layer on a plate (or two) and sprinkle the 1 teaspoon (5 mL) salt evenly over top. This will draw excess moisture out of the tomatoes.
- In a medium frying pan, melt butter. Add onions and cook for 3 minutes, stirring occasionally. Add carrots, celery and garlic and cook, stirring occasionally, for 5 – 7 minutes more, until all vegetables are softened.
- Sprinkle flour over cooked vegetables and cook, stirring constantly, for 3 minutes.
- Slowly add milk, stirring constantly, until a smooth sauce forms. Cook for 2 minutes. Add salt and pepper to taste and set aside.
- When beans are cooked, drain them thoroughly and set aside.
- Butter the insides of four oven-safe dishes, approximately 1 ½ cup / 375 mL size.
- Lay tomato slices on paper towel to remove moisture and excess salt; press gently on the tops of the slices with paper towel. Arrange the tomatoes on the bottom of each dish, overlapping the slices.
- Divide beans evenly among the four dishes.
- Divide sauce evenly among the four dishes.
- Combine the panko and melted butter in a medium bowl. Add parmesan and toss to combine.
- Divide panko topping evenly among the four dishes. At this point, the dishes can be covered with plastic wrap and refrigerated for up to 48 hours.
- Just before serving, preheat oven to 350 F.
- Bake the gratins in the preheated oven for 15 – 20 minutes, until filling is bubbling and topping is golden brown. Remove from oven and let sit for 2 – 3 minutes before serving.
Makes 4 servings.
Posted in casserole, Farmers' Feast, Make Ahead, Ottawa Farmers' Market, vegan, Vegetables, vegetarian
Tagged baked, butter, carrot, casserole, celery, cranberry beans, Farmers Feast, garlic, gratin, green tomatoes, make-ahead, milk, onion, Ottawa Farmers' Market, panko, parmesan, Romano beans, summer, vegan, vegetables, vegetarian
I have to admit I was a little surprised to find artichokes this week in my Farmers’ Feast basket from the Ottawa Farmers’ Market – for some reason, I thought they only grew in warmer climates than ours. While I love artichokes now (this pasta dish is a real favourite in our house), I never tasted them until I was in my 30s as they just seemed a little unapproachable. In fact, they rank up there pretty high on my list of foods that make me wonder who the first brave soul was to experiment to see if they were edible. In the past, I’ve usually just steamed artichokes and served with lemon butter but now, after tasting them grilled, I’ll never prepare them any other way. When you eat the cooked artichokes, the customary method is to peel off the leaves, starting with the outer one, and dip the thick end in the garlic-butter-lemon mixture. If you’re a little impatient, like my husband, you might want to just dig in and pull out the centre ‘choke’ and eat that, ignoring the fiddly leaves. This dish works best with tender young artichokes although you could also make it with larger, more mature ones, but be advised that the chokes may be a little tough to eat.
Grilling tender young artichokes brushed with garlic and lemon butter greatly enhances their flavour.
- 6 small artichokes
- 2 tablespoons freshly-squeezed lemon juice, divided
- 1/4 cup (60 mL) butter
- 1 clove garlic, minced
- salt and pepper
- Preheat barbeque to medium-high.
- Prepare the artichokes by stripping off the first layer of two of tough outer leaves. Trim the stems to about 1/4 inch (6 mm) and cut the top 1/2 inch (1.25) off the pointy top of the artichoke. If the artichokes are not tender young ones, you may also need to snip the spiky tips off the leaves with a pair of scissors. Put the prepared artichokes in a steamer basket.
- In a broad pan with a tight lid, put enough water to come to just below the base of the steamer basket. Add 1 tablespoon (15 mL) of the lemon juice. Put the steamer basket with the artichokes in it into the pan and cover with the lid.
- Bring to a boil over high heat; when the pot comes to boil, reduce heat to medium-high.
- Steam the artichokes for 10 – 15 minutes until the stem ends are tender when pierced with the tip of a sharp knife.
- While artichokes are steaming, put butter and garlic in a heatproof bowl and microwave on medium-low heat for 2 minutes to melt butter and slightly cook the garlic. Add lemon juice and stir well.
- Remove the cooked artichokes from the pan and place on a cutting board. Slice them in half from top to stem end.
- Brush the cut sides of the artichokes with the butter mixture. Sprinkle with salt and pepper.
- Grill, cut sides down, for about 5 – 7 minutes, until artichokes are very slightly charred.
- Serve with remaining butter mixture for dipping.
Serves 2 – 4.
Posted in barbeque, Farmers' Feast, Grilling, Ottawa Farmers' Market, summer, Vegetables
Tagged artichokes, barbeque, butter, Farmers Feast, garlic, grilled, grilling, lemon, Ottawa Farmers' Market, summer
I don’t remember liking cabbage very much as a kid, but now it has become a vegetable I reach for often, due to its versatility, great flavour and awesome nutritional properties. I love both the crispy, crunchy texture of raw cabbage as well as the softer, gentler flavour when it’s slow-simmered; this dish is a compromise between the two. Unlike traditional slaws where the dressing is added to the shredded vegetables, this one is made in reverse. You make the vinaigrette first, in a frying pan, then add the vegetables for a very quick sauté – just enough to wilt and soften them just a bit, without eliminating their delicious crunch.
This made-in-reverse coleslaw features a zippy dressing which is heated to just barely wilt the vegetables. It’s delicious!
- 1/2 teaspoon crushed coriander seeds
- 1/4 teaspoon chili flakes (or to taste)
- 2 tablespoons (30 mL) olive oil
- 1 clove garlic, minced
- 2 – 3 tablespoons (30 – 45 mL) cider vinegar
- 2 cups (500 mL) shredded cabbage
- 1/2 red pepper, in thin strips
- 3/4 cup (185 mL) shredded carrots
- Salt and pepper, to taste
- Handful fresh parsley or cilantro leaves, chopped
- In a large frying pan, toast the coriander and chili flakes over medium heat for about 2 – 3 minutes, stirring often, until they become fragrant.
- Add the olive oil and garlic to the pan and cook, stirring, for 3 minutes, until garlic is softened.
- Add 2 tablespoons (30 mL) of cider vinegar and stir. Taste the dressing and if you like it tangier, add one more tablespoon (15 mL) of vinegar.
- Add the cabbage, pepper and carrots and stir well to coat with the oil and spice mixture. Cook, stirring often, for 2 – 3 minutes until cabbage is beginning to wilt.
- Remove from heat; season with salt and pepper; taste and adjust if needed.
- Spoon the slaw into a serving dish and garnish with parsley or cilantro.
Serves 2 – 3
Posted in Farmers' Feast, Ottawa Farmers' Market, Salads, vegan, Vegetables, vegetarian
Tagged cabbage, carrot, cider vinegar, cilantro, coleslaw, coriander, Farmers Feast, garlic, olive oil, Ottawa Farmers' Market, parsley, red pepper, slaw, summer, warm, wilted
I am often asked what my process is for creating a new recipe and I wish I could tell you it’s very linear and logical, but usually it’s exactly the opposite. I’ll spy a beautiful ingredient I’ve been longing to work with and that will get my creative juices flowing, typically in about fifteen different directions. I’ll read about someone’s perfect restaurant meal, or see their photo of a dish, and that will get me thinking about multiple variations on that theme. Sometimes I get handed things to work with and I have to do a little sleuthing to figure out what to do with them.
That was the case this week when I spied some succulent, leafy greens in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market. I discovered they were purslane, a nutritionally-rich member of the portulaca family. Purslane has a slightly tangy, salty taste and has been commonly eaten for centuries in Europe, the Middle East, Asia, and Mexico while in North America it was long considered a weed. I learned that it’s packed with vitamins A, B and C as well as magnesium, calcium, potassium and iron. After nibbling many tasty leaves on their own, I decided they would be delicious on a flatbread, accompanied by some garlicky grilled eggplant and fresh cream cheese from Fromagerie les Folies Bergères. I had fun making flatbread dough and grilling the ovals on the barbeque but you could easily make this recipe with purchased flatbreads too. It made for a fantastic lunch and would be a perfect appetizer too.
Grilled flatbread topped with cream cheese, garlicky grilled eggplant and tasty greens such as purslane makes for a delicious lunch or a fun appetizer.
- 1 cup (250 mL) warm water
- 1 teaspoon (5 mL) yeast
- 1 teaspoon (5 mL) white sugar
- 1 ½ – 2 cups (375 – 500 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1 ½ teaspoons (7.5 mL) salt
- 1 tablespoon (15 mL) olive oil
- 3 – 4 small eggplants, sliced 1/4 inch (6 mm) thick
- 1/3 cup (90 mL) olive oil
- 2 cloves garlic, minced
- 2/3 cup (180 mL) fresh cream cheese
- 2 cups (500 mL) fresh purslane leaves (or arugula)
- Put the warm water in a large bowl (use a stand mixer if you have one). Sprinkle yeast and sugar over top and let sit 3 minutes until frothy.
- Add 1 ½ cups (375 mL) all-purpose flour, whole wheat flour, salt and olive oil to yeast mixture and stir to blend well until the dough comes together. Add more all-purpose flour, a tablespoon at a time, until the dough no longer sticks to the sides of the bowl.
- If using a stand mixer, knead for 4 – 5 minutes, adding flour as needed to keep from sticking. Otherwise, turn dough out on a floured surface and knead by hand, also adding flour as needed.
- Put the dough in a clean, oiled bowl and cover with plastic wrap. Let rise at room temperature for an hour, or put in the fridge if using later in the day. If refrigerated, remove from fridge ½ hour before shaping dough.
- When ready to prepare flatbreads, preheat barbeque to medium-high.
- Cut dough into six equal pieces and on a floured surface, shape each one into an oval, about 1/4 inch (6 mm) thick. Cover with a clean tea towel and let rest while you prepare the eggplant.
- Combine olive oil and garlic in a small bowl.
- Lay eggplant slices out on a baking sheet and brush both sides with garlic olive oil. Reserve 1 tablespoon (15 mL) of the oil mixture to brush on cooked flatbreads.
- Grill eggplant slices on barbeque about 3 minutes per side until they are softened and have nice grill marks. Remove from grill and place on the same baking tray.
- One eggplant is cooked, place ovals of flatbread dough on the barbeque. Grill the first side for 5 minutes, then flip and grill for 4 – 5 minutes longer.
- Remove flatbreads from grill and brush with reserved garlic oil. Top with cream cheese, grilled eggplant slices and purslane leaves.
- Finish with sea salt and freshly-ground black pepper. Serve immediately.
Makes 6 flatbreads.
Posted in barbeque, Breads, brunch, Entertaining, Farmers' Feast, Food Finds, Grilling, local, Local Food, Ottawa Farmers' Market, Vegetables
Tagged appetizer, brunch, cream cheese, eggplant, Farmers Feast, flatbread, garlic, greens, grilled, lunch, Ottawa Farmers' Market, purslane
I am a big fan of grilled corn on the cob. Somehow the smokiness imparted by grilling seems to accentuate the corn’s natural sweetness. It’s also a great way to enjoy corn on a hot summer’s day without heating up your kitchen. This salsa is a perfect showcase for sweet corn and peppers; their flavour is balanced nicely by the tartness of the tomatillos and the tangy vinegar. You can easily double, triple or quadruple the recipe for a large gathering and, like most salsas, it tastes even better when it’s had a little time to sit. I hope the nice people at the Ottawa Farmers’ Market (especially Needham’s and Just Farms who supplied the key ingredients for this dish as part of this edition of the fun Farmers’ Feast challenge) think about giving this recipe a try – it’s one I’ll be making over and over again. It’s great with tortilla chips but I am certain it will be equally delicious on grilled chicken or fish; you could even sprinkle it on lettuce for a quick, zippy salad.
Grilling fresh corn, tomatillos and red pepper before making them into salsa adds a ton of extra flavour.
- 1 ear fresh corn, shucked
- 3 tomatillos, papery skin removed
- 1/2 small red pepper
- 1 teaspoon minced hot pepper
- 1 clove garlic, minced
- 2 tablespoons (30 mL) chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/4 teaspoon white sugar, or to taste
- 1/4 teaspoon each salt and pepper, or to taste
- Few dashes hot sauce, if desired
- Preheat barbeque to medium hot. Put a small grill pan (or piece of heavy duty foil) on the grate, on one side of the grill.
- While grill heats, cut tomatillos into 1/2 inch wide (1.25 cm) wedges and slice red pepper into 1/4 inch (.6 cm) wide strips.
- When barbeque is hot, place husked ear of corn directly on the grill. Cook, turning often, for about 10 minutes, until corn is nicely charred.
- While corn cooks, put tomatillos and red peppers in the grill basket or on top of the foil and cook for about 5 – 7 minutes, until softened and edges are charred. Remove from barbeque.
- Dice cooked tomatillos and red pepper and place in a bowl. Add hot pepper, garlic, cilantro, olive oil, vinegar, sugar, salt and pepper.
- When corn is cooked, remove the kernels from the cob with a sharp knife or corn zipper/stripper and add to the bowl. Stir well to combine and taste. Adjust seasoning (sugar, salt, pepper, hot sauce) to your liking and serve with tortilla chips for dipping.
- If not serving immediately, cover bowl and let sit at room temperature for up to 6 hours; refrigerate for longer storage.
Makes approximately 1.5 cups (375 mL) of salsa.
Posted in Appetizers, barbeque, Farmers' Feast, Grilling, Ottawa Farmers' Market, summer, Vegetables
Tagged appetizer, barbeque, condiment, corn, Farmers Feast, garlic, garnish, grill, hot pepper, Ottawa Farmers' Market, party, red pepper, salsa, summer, tomatillos, vegetables
I adore yellow beans. As a kid, they were one of the vegetables I always wanted to pick in our large garden and I could eat them every day. I was convinced their flavour was vastly superior to green beans. These days, I tend to cook green beans more often because I like the pop of colour they provide on a plate, but I’ll always have a soft spot in my heart for the yellow ones. It was therefore with great excitement that I set out to do something special with the lovely yellow beans and red potatoes from Needham’s in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market; the cherry tomatoes came from my own small garden. This salad was deemed a real winner by my family and I loved it so much, I might even make it with green beans.
Fresh from the garden yellow beans, red skinned potatoes and cherry tomatoes are fabulous topped with a bacon-studded dressing.
- 1 pound (454 g) red skinned potatoes, cut in 3/4 inch (2 cm) pieces
- 10 ounces (300 g) yellow beans
- 4 strips bacon, diced small
- 2 tablespoons (30 mL) minced onion
- 1 clove garlic, minced
- 1 teaspoon (5 mL) Dijon
- 1 tablespoon (15 mL) olive oil
- 3 tablespoons (45 mL) red wine vinegar
- 5 ounces (150 g) cherry tomatoes, halved
- Salt and pepper to taste
- 2 tablespoons (30 mL) chopped fresh basil
- Cook the diced bacon in a medium frying pan over medium heat, stirring often, until crisp.
- While the bacon is cooking, put the potatoes in a medium saucepan and add just enough cold water to cover. Bring to a boil then reduce heat slightly; cook until just tender (test with the tip of a knife). When the potatoes are cooked, drain them using a colander and place in a serving bowl.
- While the potatoes and bacon are cooking, bring another pot of water to a boil. Add the trimmed beans and cook until just tender, about 3 – 4 minutes. Drain in the colander and then rinse under cold water.
- Dry the beans well with a tea towel (or paper towel) and cut them into approximately 3 inch (7.5 cm) pieces. Add the beans to the potatoes in the bowl.
- When the bacon is cooked, add the onion and garlic and cook, stirring often, for 2 – 3 minutes, until softened.
- Remove the bacon pan from the heat and add the Dijon, olive oil and red wine vinegar; stir to combine.
- Add the tomatoes to the bacon pan and let wilt for a minute or two.
- Pour the bacon and dressing over the potatoes and beans and toss gently to combine.
- It’s best served while still warm but you can refrigerate and reheat to just above room temperature in the microwave. Don’t sprinkle the basil on top until you are ready to serve.
Serves 2 as a meal or 4 as a side dish.
Posted in Farmers' Feast, Ottawa Farmers' Market, Salads, summer, Vegetables
Tagged bacon, basil, cherry tomatoes, dijon, Farmers Feast, olive oil, Ottawa Farmers' Market, potatoes, vinaigrette, yellow beans