Hope's Edge Farm Weekly Market Stand Hours:
Wednesdays 3:30pm-6pm
Thursdays 10-12:30pm
Please bring your own bags!
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Look at those beautiful greens! The season for greens will soon be fading, so enjoy them while you can. What you see above are Hakurei turnip greens, which are lovely on their own or sautéed with some garlic and the turnips themselves. As the weather cools and less hardy plants begin to die off for the season, the local deer are becoming increasingly interested in the Hope's Edge greens, so we have to work hard to keep them protected. They've especially enjoyed the chard, so you won't see any more of it at the stand until Spring. You will see a full farm stand this week, so start thinking about your Thanksgiving menu and gather some ingredients. I for one am looking forward to including Hope's Edge mashed potatoes, sautéed Hakurei turnips with their greens, and pumpkin pie pudding in my family's feast of gratitude!
Here's what you can expect to see at the farm stand this week:
lettuce, celeriac, winter squash (butternut, long pie pumpkins, delicata), bell peppers, potatoes, carrots, hakurei turnips, tomatoes, shallots, kale, scallions, leeks, garlic, and herbs by request. Pastured eggs and locally produced Heiwa tofu will be available as well.
Some quantities will be limited.
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I discovered this recipe years ago in one of my grandmother's cookbooks and I no longer remember the source. It makes a wonderful and impressive appetizer, so may be a great addition to your Thanksgiving menu. The Romesco sauce is also a great dip on its own if you wind up with extra. You'll be able to find the leeks, tomatoes, garlic, and bell peppers at the farm store this week!
Leeks Romesco
1 small red bell pepper
1/2 cup plus 2 Tbsp olive oil
1/4 cup blanched whole unsalted almonds
1/2 cup firm textured bread cubes
2 garlic cloves, smashed
2 plum tomatoes, peeled and seeded
3 Tbsp sherry vinegar
salt and cayenne pepper
6 medium leeks, tender parts only
1/4 cup low sodium chicken stock
4 oz crumbled goat cheese
crusty sourdough bread for serving
*Note: You'll need a food processor for this recipe
- Brush bell pepper with olive oil and roast under broiler until charred. Transfer to a bowl and cover with plastic wrap or a plate. Let stand for 15 minutes. Peel, core, and seed the pepper and cut into thick strips.
- Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil until shimmering. Add the almonds and cook over moderate heat, stirring constantly, until golden brown, about 5 minutes. Transfer to a cutting board and let cool slightly. Then coarsely chop.
- Add the bread cubes to the skillet and cook over moderate heat, stirring frequently, until golden and crisp, about 5 minutes. Transfer to a plate.
- Heat another tablespoon of oil in the skillet. Add bell pepper strips and garlic and cook, stirring occasionally until he garlic is lightly golden and softened, about minutes. Add tomatoes and cook for 1 minute longer.
- Place bell pepper mixture, fried almonds bread cubes, and 1 tablespoon olive oil in the food processor and pulse until smooth. Gradually add 1/3 cup olive oil, pulsing until sauce is emulsified. Add 2 tablespoons of the sherry vinegar and season with salt and cayenne.
- In a large deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the leeks (halved lengthwise and chopped into 1 inch pieces) and cook over moderate heat, turning occasionally, until they are lightly browned and barely softened, about 10 minutes. Add the chicken stock and the remaining 1 tablespoon of sherry vinegar to the leeks, season with salt and cayenne and bring to a boil. Cover the leeks and cook over moderate heat until tender, 10 to 12 minutes longer. Let leeks cool, then drain hem.
- Serve leeks topped with Romesco sauce and sprinkled with goat cheese atop slices of crusty bread. Yum.
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