Page 56 - Color Tour 2018
P. 56

Fall Recipes
County farmers
Big carrots are also showing up at the Suttons Bay Farmers Market to provide cooks with menu options.
“We start them early in the sea- son,” said Ann Noble who watches over the vegetable stall for 9 Bean Rows farm in Suttons Bay. “People ask us how they get so big. Most people roast them or get individual ones for the kids to chew on when they’re walking around the market. I’ve also been told that people make pesto with the tops.”
In case your kid doesn’t like car- rots, the cookbook Farm-Fresh and Fast from the Fairshare CSA coalition suggest adding grated carrots to a standard pancake recipe. “They are so thoroughly blended with the batter, picky kids won’t even know they’re included,” the cookbook suggests.
“I have grown and loved Brussels sprouts for over 30 years,” said Leland resident Jim Walker, a master gardener and avid cook. “Until a few years ago most folks would say ‘yuck.’ Now they are quite popular. When grown in the northern climates they are best simply steamed if har-
vested after a couple of frosts as that make them sweeter on the palate.”
For a more traditional take on fall vegetables, Walker suggests steaming pumpkin pulp, then pulsing it in a food processor with a little water. “This can make a very light and creamy pumpkin pie  lling that is not at all pasty like the canned version,” he counseled.
He touts the value of a simple preparation for the familiar winter squashes that are starting to become ome available.
“We often bake or microwave acorn squash, split them and add but- ter and brown sugar or real maple syrup. It’s very simple to do,” Walker said.
Hawking says that the Japanese pumpkin known as Kabocha is her favorite. She’s also very fond of the many different potato varieties that Second Spring Farm sells including  ngerling, Yukons, redskins and pur- ples.
Again, simply roasting them with olive oil, sea salt, pepper and “garlic if I’m feeling zesty” is suf cient for a delicious treat, Hawking said.
(adapted from Asparagus to Zucchini, a guide published by the Fairshare CSA Coalition)
Cook one cup chopped leeks in butter.
Add 5-6 cups chopped cauli ower and 3 – 4 cups chicken or vegetable stock
Simmer until tender, 12-15 minutes Puree with an immersion blender
Add 1⁄2 cup half and half if desired and 2 tablespoons of chopped tarragon
Salt and pepper to taste Simmer 3-4 minutes and serve
Blue cheese can be added for a different take on the recipe
Slice sprouts in half onto a parchment paper lined cookie sheet.
Add coarse salt and freshly ground pepper and diced bacon
(Walker smokes his own pork belly lardons which he uses instead)
Drizzle with a little olive oil and roast at 400 degrees until tender, about 35-40 minutes
Add a few dashes of balsamic vinegar when serving.
Sometimes a little real maple syrup added before roasting adds a boost off- set by the balsamic.
Apple Pie Time!
Savor the best flavors of autumn in every bite!
Apple Pies • Apple Caramel Rolls Cream Cheese Filled Pumpkin Muffins Pumpkin Donuts
Pecan Rolls • Cinnamon Rolls • Cookies • Pies Coffee Cakes • Muffins • Decorated Cakes to Order
Chimoski Bakery of Suttons Bay
Sun 8-12
720 N. St. Joseph St.
(M-22 in Bayview condos)
leelanau color tour 2018

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