Kelly Bollman created a buzz at the 9/18 market with her raw food prep and samples. She shared her recipe for Pasta with Marinara Sauce and showed folks how to make raw ‘pasta’ from zucchini. By the end of the Market not a zucchini or squash was left at any of our vendors!
Kudos to Kelly for her great demonstration of this healthful dish and for her ongoing support of the Market!
photo by Becky Luigart-Stayner
Move over Ball and Kerr – there is something much more stylish (if you, like me, desire that kind of thing). I am having a little obsession with Weck Canning jars. The shapes and sizes of these German jars are so pretty and interesting. And the lids are reusable – no rusting, no bending and no throwing away. Unfortunately though, you can’t just run down to Ace Hardware and grab a few in a pinch – you have to buy them from the Weck website, but maybe you can do like me and slowly, with time, migrate over.
I offer you a little canning eye candy to inspire you to fill your pantry with the beautifully preserved bounty of the harvest season.
The photo is from Chez Pim of Weck jars filled with her tomato confit.
image from Studio Clip.
Elderberry Syrup recipe and image by Chiot’s Run.
I don’t know where the week went, but somehow I missed it…and forgot to share Erin at Fresh 365’s recipe from last week. Thankfully the eggplant are still in season so you can indulge yourself is this delicious sandwich.
Roasted Eggplant Panini
makes 4 panini
1 medium eggplant, cut into 1/4″ slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread
Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).
In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.
In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.
As always, make sure to visit the Fresh 365 site for more detailed instructions and images as well as to check out Erin’s other great recipes. This week she has created Tomatillo Soup and Two Corn Polenta.
Our lovely friend Erin at Fresh 365 stopped by the market last week to scope out our goodies and gather inspiration for some new recipes. As you know, it is apple season so she has created yet another seasonally inspired delicious dish with Harvard’s favorite fruit.
Apple, Cheddar & Thyme Galette
serves 4 as an appetizer
1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
2 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4″ slices
juice of 1 lemon
2 T honey
1/2 t cinnamon
Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1″ border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.
At lunch today, a friend who lived in Italy for several years shared a great story…
Parmigiano-romano cheese takes loads of hard work and two full years to mature. While the cheese wheels sit in giant vaults awaiting their day of infamy, Italian cheesemakers must still feed their cattle, pay wages, mortgages, taxes and the like. So what’s a poor cheesemaker to do for two years while his cheese ages?
The Italian banks have a solution ~ The cash-for-cheese loan scheme. Here’s how it works: The farmers borrow money from the banks to get them through the two-year wait period, and the wheels of cheese become the collateral. The loans are cheap, and it allows farmers to keep their businesses moving forward while their cheeses harden. The banks, once the loan is given, take over care of the cheese wheels, turning them once or twice a week and checking for any gone soft. The BBC reports the vault of one bank in Northern Italy has 300,000 wheels of cheese as collateral worth over 2 million dollars!
This ‘one-way’ bartering system seems to work for everyone, and most importantly helps to sustain local agriculture. The lesson: when it comes to helping keep things local, think outside of the cheese-box.
