Try a new vegetable: Jerusalem Artichokes

Try this recipe using Jerusalem artichokes for something new, but yummy. They are actually not artichokes at all, rather, they are a tuber from a type of sunflower. Some tips on buying the: choose the smoothest tubers you can find. Just scrub them and don't peel them, because the nutrients are just below the surface of the skin.

Poached Egg/Spinach/Artichoke Rosti

Use Jerusalem artichokes, which offer an interesting, nutty flavor to these potato cakes. A free-range egg and wilted spinach fresh from the market make this a local comfort food.

Serves 4

12 medium Jerusalem artichokes, halved
Juice of one Lemon
1tsp salt
3 medium red potatoes, halved
Freshly ground black pepper to taste
1 Tbsp all-purpose flour
2 Tbsp butter
1 Tbsp olive oil
4 large Free Range eggs
1 tsp rice vinegar
Spinach, rinsed, approx 1.5 lbs to serve
Sea salt and cracked pepper to taste

Preheat the oven to 425 F. Place the artichokes in a medium saucepan with the lemon juice and 1/2 tsp salt. Bring to a boil and simmer for 6 minutes, until almost tender. Boil potatoes in water with 1/2 tsp salt, for approx 10 minutes, or until barely tender. Drain and cool. Grate artichokes and potatoes into a bowl, discard any loose potato skins. Add pepper and combine with your fingers.
Shape mixture into 8 rounds about 1/2 inch thick. Press and dust each lightly with flour.
Heat butter and oil in a large frying pan until hot. Add the rounds for 3-4 minutes per side, until golden. Set aside and keep warm.
Place spinach in the frying pan over medium heat and stir until just wilted. Season to taste, set aside.
Pour 1 1/2 inch of cold water into a saucepan. Add the white vinegar and bring to a gentle simmer break eggs, one at a time, into a small bowl and slide into the water. Poach until the whites are firm, but the yolks still runny, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
Arrange the Rosti on four plates. Tp with the spinach and a poached egg. Season to taste.

Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

Pumpkin Black Bean Soup

courtesy of: Fern Nesius

Serves 6-8

2T Olive Oil

3 cups pumpkin, peeled & cubed

4 cloves garlic

1 Large onion, diced

1-2 Hot Peppers to taste, seeded & finely minced

1 1/2 t cumin

1t cinnamon

1/2 t ground cloves

2t chili powder

salt to taste

1 28 oz can plum tomatoes chopped with liquid

1/2 cup dry red wine or chicken stock

31/2 cups chicken stock, easily substituted with veg stock

4 cups coooked black beans, rinsed & drained

1 cup corn

Garnish sour cream & cilantro

Directions

Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.

Squashtoberfest Fun!

Squashtoberfest was a hit this year! As the kids painted pumpkins, customers and vendors alike lined up to turn in their entries. Tantalizing soup samples lined the table with perfect pumpkins, ugly pumpkins & tiny pumpkins.

The soup contest had 14 entries, and our judges narrowed the field to the cream of the crop. Our winners were: 1st place Fern Nesius with her Pumpkin Black Bean Soup, 2nd place: Paige Campbell Johns with her Butternut Sausage Soup, and 3rd Place: Kelli Mehl with her Mushroom and Barley Soup. Many thanks to our Judges: Mayor Ed Morgan, Chef Jassen Cambell, & Leslie Brewer! (It was hard work, but someone had to do it!) Keep your eye on this blog for recipes from the winners!

Although we didn't get any giant pumpkin entries this year, we had several other entries for the other pumpkin categories. Perfect Pumpkin was awarded to this heirloom pumpkin grown by Mark Scott. The ugliest pumpkin was grown by Sherman Lamie and Ronna Blevins. Our smallest pumpkin was grown by George Kiser, and we awarded David King a prize for his small pumpkin that was decorated by a doodle bug!

We can't wait for our 3rd annual Squashtoberfest next year! Start planning your recipes, and gardens, for next October! We hope to see a giant pumpkin to win the $1000 grand prize!

Ask the Dietician with Hannah Carrol- Butternut Squash Soup

Join us this Saturday, September 18th, for Ask the Dietician with Hannah Carrol. She'll be making this lovely butternut squash soup for you to sample and try at home yourself! Find out how to eat well this winter to help keep the colds & flu away!

Image Credit: by Yana

Butternut Squash Soup

(adapted from All Recipes) 4-6 servings

• 2 tablespoons butter
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 small onion, chopped
• 1 stalk celery, chopped
• 32oz chicken stock
• 1 medium carrot, chopped
• 2 medium sweet potatoes, cubed
• salt & freshly ground black pepper to taste

Directions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes & squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in the remaining stock to attain desired consistency. Season with salt and pepper.

Tuesday Dinner Demonstration

Today at market, personal chef Joe Lewellin will prepare a fresh, seasonal and quick meal that you can recreate at home. The majority of ingredients can be found at market today! Come by from 3-6 to learn and taste!

Fresh tomato & basil sauce w/ goat cheese

Ingredients:

2 Large tomatoes (Large dice)
2 cloves garlic (minced)
½ red onion (minced)
3 T oil
4 oz goat cheese (crumbled)
½ c. Basil (chiffonade)

Choose your pasta:
2 dozen fresh Raviolis or other pasta such as Penne
1 c. water (or stock or white wine, etc.)
salt and pepper to taste

Directions:

Fill a medium pot ¾ full with water. Season liberally with salt. Boil. Meanwhile, prepare the rest of your ingredients for action. When the water meets a boil, warm a large pan over medium high to high heat with the oil. When the oil starts to wave, add your tomatoes. Cook without stirring for 3-4 minutes or until they start to caramelize. Turn the stove down to medium. Stir well then cook for another 3-4 minutes. You’ll notice the tomatoes are now breaking down nicely. Add your garlic and onions and cook for 3-4 minutes. Stir. Deglaze the pan with water and cook down for 2 minutes.

Your water should be boiling by now. If you haven’t already, throw in your ravioli. When it floats give it one more minute then strain. Put in a bowl or plate. With your fingers, crumble the goat cheese and add it to your sauce. Throw in your basil and stir until everything is incorporated, but not too long as you don’t want to completely melt the cheese. Cover the pasta with the sauce, garnish if you must. Eat!

Serves 4

Featured Vendor: Grandview Farm

John, Barbara & Jennifer Kling have been vendors at the Abingdon Farmers' Market for over 5 years. They produce wool & sheepskin products, lamb, garlic, dog treats, toys & jellies. The garlic horseradish jelly is one-of-a-kind, and you must try it if you haven't yet already! They offer wool, as well as items they hand-make, including wool toys and knitted crafts. Their lamb is a favorite of local chefs, pick some up and have a gourmet meal in your own home! Also, they offer various White's Mill products, locally ground cornmeal and more! Stop by and see the Klings in spot 17 every Saturday and Tuesday!

Blueberry GoatCheese Cheesecake

Blueberries are in season at the farmers' market-get them before they're gone! Freeze a bunch, eat some fresh, and make this delicious dessert to impress all of your friends!

Ingredients:
CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup butter melted
1T sugar

FILLING:
2 1/2 cups fresh wild blueberries (or frozen, thawed)
1T cornstarch
2 8oz blocks cream cheese
1 8oz container plain chevre goat cheese
1/2 cup sour cream
1 cup sugar
2T cornstarch
1/4 t salt
5 large free-range eggs

TOPPING:
1 1/2 cups sour cream
2 T sugar
1/2 t vanilla extract

SAUCE:
1/4 cup sugar
1/4 cup water
1 cup fresh wild blueberries

Preparation
1. Preheat oven to 325
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter, toss with a fork until moist, firmly press mixture into bottom of a 9-inch springform pan and bake for 10 minutes-cool
3. To prepare filling, combine 2 1/2 cups blueberries and 1T cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Add sourcream and blend. Combine 1 cup sugar, 2 T cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; place cheesecake on wire rack. (do not turn oven off)
5. To prepare topping, combine sour cream, 2 T sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 for 10 mins. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare the sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan. Cook over med heat for 8 minutes, or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.