Fall Farmer’s Market Finds

It’s getting to be that time of year. Most farmer’s markets have moved indoors. The market shifts from a large variety of produce, to mostly meat and cheese. Not that there’s anything wrong with meat and cheese, it helps all of us keep the chill of through the blustery Wisconsin winter months.

There are still a few things that are in season (but quickly, now, on their way out) that you can find when looking at Farmer’s Markets, and lots of tasty recipes and ideas for how to cook them.

Here are some ideas: Fall Farmer\’s Market Finds

Kale tends to trick many people with its luscious leafiness, but don’t let yourself be overwhelmed. Blanch it and use it for greens on a salad.

Kale has many fantastic nutrients that you can really benefit from, so try not to shy away. It may be a challenge the first time, but you’ll probably make some great cooking discoveries.

 

 

 

Here’s a quick and tasty recipe for kale chips:

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

My mother and I recently made acorn squash soup, simply by baking the squash. Cut the squash in half, place it on a cookie sheet and bake until very tender. Blend the squash until you get a nice consistency. In a large soup pot combine the squash, 1/2 pint of whipping cream and 1/2 cup of milk. The amount of milk used is really preference, add/subtract according to however thick you like your soup to be. Then we added  1/2 teaspoon of cinnamon, a pinch of nutmeg, and tablespoon of jalapeño juice. The juice also helps ease some of the thickness of the soup, and gives it a subtle zip. Season to taste – you don’t want it too sweet, and you really only need a little spice. The jalapeño adds a more complex flavor, but it’s still a relatively simple, warm, filling soup.

As a side note, I’m a vegetarian, so we didn’t use chicken broth in our soup. Chicken broth tends to add flavor and help make the consistency of the soup come together nicely.

Cheers!

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~ by bjordt on November 17, 2010.

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