Some tips for fall cooking from our vendors and chefs!
Swiss Chard – Chard is actually two vegetables: the leaf and the stalk. Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.
Cut the stalk in ½-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there’s no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.
–Robert Reynolds Chef Studio
Winter Squash Storage – Winter squash will last well into the new year if it is stored properly.
Check the squash before storing it to make sure the skin is sound. Check carefully around the stem. If there is any dirt, wash it off and dry the squash. The ideal storage spot will be just warmer than 50º F, with good air circulation and low humidity. Check the squash from time to time, and if it develops a soft spot or mold, cut out the bad part and cook the rest right away. Baked or steamed squash can be puréed or cut into chunks and stored in the freezer.
Another hint: Pureed squash makes a great sauce for pizza. Try a squash pizza with cranberries, apple slices, and Gruyere cheese.
–Anne Berblinger, Gales Meadow Farm
Your Famous Chicken Stock – Grandma’s chicken soup is built on good stock. To make stock, all you need is one onion (or the greens from the tops of leeks), one carrot, one celery stalk, 3 stems parsley, 2 stems thyme, one bay leaf, a sprinkle of salt, and of course one chicken.
Chop the vegetables coarsely and toss them together with the herbs in a pot big enough for the chicken, but not too much bigger. Break down the chicken into leg, wing and body pieces. Remove the breast meat, but save it for another use (you can also freeze it for later). Layer the pieces as flat as you can in the pot on top of the vegetables. Cover with water by only 2 inches and add a sprinkle of salt. Heat over a medium-high flame until boiling, then turn the heat down to a gentle simmer. Periodically skim off the brown foam that comes to the surface. Simmer the stock for about an hour or an hour and a half. Strain the stock through a colander and let it cool, then place it in the refrigerator uncovered. When the stock cools completely, the fat will be a solid layer on top and will be easy to remove.
Use the meat from the stock to make chicken salad.
–Robert Reynolds Chef Studio
Chanterelles – Did you know that Chanterelles are Oregon’s official state mushroom? They are a great introduction to mushrooms for the novice cook looking to experiment with something new. They make an excellent accompaniment with eggs. Sauté thinly sliced Chanterelles in butter or olive oil. Throw in some garlic or shallots, a little salt and pepper. Add this to your omelet for a delectable breakfast.
— Lars Norgren, Peak Forest Fruit
Turnips – How to make one turnip (the size of a softball) feed 4 people: Peel the turnip and cut it in 3/4 inch dice. ‘Stew’ or sweat the turnips by heating a pan over medium heat, add a tablespoon or so of butter, add the turnip, sprinkle with salt, cover with a lid, and turn the heat way down. The turnip will stew in its own juices and turn soft and sweet. When it’s relatively soft, add 4 cups of Your Now Famous Chicken Broth and simmer. Liquefy in a blender, in two batches if you need to, and season to taste. Voila.
–Robert Reynolds Chef Studio
