Kylie

Playing With Your Food – Week 12

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Sep 042014
 

Clark Farm - Week 6

“Playing With Your Food” is a weekly post highlighting a few of the many great uses for the wide range of produce and artisan food at the Salem Farmers’ Market, a Salem Main Streets project.  While we can never predict exactly what our farms will be able to bring each week, we do our best to reflect some of the fun items we’ve found recently and what’s likely to be available for the upcoming week.  Hopefully this will give you a few new ideas to play with, and inspire you to try some new things at the market.

This week on “Playing With Your Food“, we’re proposing something a little different – come see how the pros do it.

This Saturday evening, September 6, from 6 pm to 8 pm in Ames Hall, the Salem YMCA is hosting its first annual Salem’s Best Chef fundraising event, featuring chefs from Finz, 62 Restaurant and Wine Bar, the Ugly Mug Diner, and Scratch Kitchen, along with entertainment from Branches Steel Orchestra.

For the competition portion of the event, each chef will be given a basket of secret ingredients, “Chopped” style.  The majority of the ingredients will be sourced from the Salem Farmers’ Market.  In the basket there will be a protein, a vegetable, a fruit, and a unique spice provided by Salem Spice as well as some other surprises.  If you’ve enjoyed our recommendations for using your market goodies this season, this event is sure to give you some true inspiration!

There will be a panel of judges that each chef will be asked to prepare a dish for in about an hour’s time.  You might notice our fearless leader Kylie Sullivan of Salem Main Streets making an appearance as one of the judges.

Karen Scalia of Salem Food Tours, a good friend of Salem Main Streets and the Salem Farmers’ Market, will serve as the emcee for the competition, with Mark Scalia adding commentary and laughs to the rest of the evening’s proceedings. Karen will be asking questions and imparting facts and details about the restaurants and general Salem culinary facts. The Salem YMCA SAYMedia center will also be filming the chefs as they cook and showing it live during the event so that attendees can have a view of the chefs’ artistry at work.

As part of the event, attendees will experience a “Taste of Salem” with eight local, Salem restaurants participating and sharing a taste of their menus for all to enjoy.  Howling Wolf Taqueria, Scratch Kitchen, Opus, Tavern in the Square, the Lobster Shanty, the Clam Shack, the Tin Whistle, and Ken Rothwell Catering will all be part of the event.

The event is planned for Saturday, September 6 from 6-8pm in Ames Hall at the Salem YMCA and is being sponsored by the Salem Waterfront Hotel. Admission is $50 per person and includes a free drink ticket.  Creative Salem, led by Social Palates founder John Andrews, is also playing a major role in the event’s production and promotion.

All proceeds from the event, support the Salem YMCA. The event proceeds will help to ensure that everyone, regardless of income or background, has the chance to learn, grow and thrive at the Y.  Come join us for a wonderful night with great food for a great cause!

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Playing With Your Food – Week 11

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Aug 282014
 
Mill River - Week 4

The lineup at Mill River Winery

“Playing With Your Food” is a weekly post highlighting a few of the many great uses for the wide range of produce and artisan food at the Salem Farmers’ Market, a Salem Main Streets project.  While we can never predict exactly what our farms will be able to bring each week, we do our best to reflect some of the fun items we’ve found recently and what’s likely to be available for the upcoming week.  Hopefully this will give you a few new ideas to play with, and inspire you to try some new things at the market.

Of course, as hard as it is to admit with the delicious baked goods you can get at the market, man does not live on bread alone.   Sometimes, you need something to drink with that bread, too!  Thankfully, we have you covered at the Salem Farmers’ Market.

Mill River Winery is a main stay of the market.  Based in Rowley, Rick and Donna and their team are always happy to introduce you to their wide array of wines.  If you’re at all suspicious of New England wines, a few sips will quickly change your mind.  From their “Naked Chardonnay” to “Plum Island Red Dory”, Mill River has a wine for every palate.  Don’t forget that a splash of wine is also a great way to liven up your pasta dish with fresh produce from the market!

FFTT Cider - Week 1

Far From the Tree Cider – Photo Credit Social Palates

We were thrilled this year to introduce newcomers Far From the Tree Hard Cider.  Salem locals Al and Denise Snape have only been in business for a few months now, but you would never know it from the strength of their product and their devoted following.  A quick sampling of their three primary varietals – Roots (dry cider), Spring (with hops and mint), and Rind (Saison-style with coriander and orange rind) – will change everything you thought you knew about cider.

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Raspberry Acetosa Mojito

Of course, making your own is always the most satisfying!  Whether you use them as an alcoholic aperitif, as a mixer for cocktails, or even as maple syrup alternative on pancakes (Yes.  Do this.), cordials and fruit syrups are a great way to make your seasonal market produce last longer.  Here are a few ideas:

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Playing With Your Food – Week 10

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Aug 202014
 

Peaches

“Playing With Your Food” is a weekly post highlighting a few of the many great uses for the wide range of produce and artisan food at the Salem Farmers’ Market, a Salem Main Streets project.  While we can never predict exactly what our farms will be able to bring each week, we do our best to reflect some of the fun items we’ve found recently and what’s likely to be available for the upcoming week.  Hopefully this will give you a few new ideas to play with, and inspire you to try some new things at the market.

It’s hard to believe that we’re halfway through the market season already!  We’ve reached the time of year that’s probably my favorite – stone fruit season.  I love peaches and nectarines, but I don’t really eat them out of season – and in New England the season is all too short.  Of course, you can just eat them as is without any fuss, but if you want to make the season last as long as possible, here are a few ideas:

  • Peach and Thyme Galette – Sweet and savory, this recently became by favorite “special” peach dessert.  The recipe calls for white peaches and lemon thyme, but any peaches and any thyme will do (especially good if your herb garden is exploding with thyme, like mine).  Also perfectly suitable to substitute whipped cream or ice cream for the creme fraiche, but no matter what, add a little leftover thyme-honey mixture to your dairy product of choice.  You won’t be sorry.
  • Peach Tart – Is the crust for the galette above a little too much for you to bother with?  This push-in tart crust is extremely forgiving.
  • Almond-Crisped Peaches – Can’t be bothered with crust at all?  This is probably the easiest peach dessert out there, but the flavor is incredible.
  • Grilled Mint Julep Peaches – Actually, THIS is the easiest peach dessert out there, assuming you already have the grill on.
  • Tomato, Nectarine, and Mozzarella Salad – Caprese salad with a twist; try with mozzarella from Wolf Meadow Farm or Milk and Honey.
  • Peach Butter – Looking to make your peaches last longer?  Make a spread.
  • Peach Cordial – Another way to make your peaches last longer?  Make them boozy.

 

Peach Thyme Galette

Peach Thyme Galette

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Playing with Your Food – Week 9

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Aug 142014
 

Cucumber Blossoms

“Playing With Your Food” is a weekly post highlighting a few of the many great uses for the wide range of produce and artisan food at the Salem Farmers’ Market, a Salem Main Streets project.  While we can never predict exactly what our farms will be able to bring each week, we do our best to reflect some of the fun items we’ve found recently and what’s likely to be available for the upcoming week.  Hopefully this will give you a few new ideas to play with, and inspire you to try some new things at the market.

The true summer market season is most definitely here!  The trucks arriving at the market each week are chock full of goodies, the tables are almost sagging under the weight of all this beautiful produce, and if you have a vegetable garden of your own, chances are you have one culprit that’s producing faster than you can handle.  Chances are it’s a vine-based plant, like squash.

Clark Farm - Week 5

Cucumbers and Squash at the Clark Farm stand

Me, I’m drowning in cucumbers.  Everything I purchase at the market and every meal I plan must somehow incorporate cucumbers.  At the market, they’re incredibly affordable and can be found in several different varieties – check out the “Tasty Jade” cukes at Maitland Mountain Farm! Here are just a few of my favorite uses for cukes:

  • Tzatziki – easy and healthy, we have used this on practically EVERYTHING – salads, sandwiches, burgers, you name it!
  • Cucumber Avocado Soup – light and decadent at the same time.
  • Cold Rice Noodles with Peanut-Lime Chicken – or other similar cold noodle salads.
  • Quick Pickles – this slightly fancy take is very easy and extremely adjustable – use basil instead of shiso, rice wine vinegar in place of mirin or omit entirely, and use any cucumbers you like so long as you slice thinly.  And honestly, they’re still delicious if you can’t stand to wait 4 hours.
  • Gazpacho – ok, so I use canned tomatoes rather than fresh.  You can use fresh if you feel offended by that.
  • In cocktails, especially with gin, like the Eastside.
  • Tip – if you grow at home, try using cucumber blossoms as a garnish!  They’re absolutely edible and have an interesting cucumber-y taste.  Aim for the male blossoms, or just use the female blossoms if you’re concerned about having too big a crop.

But what about jar pickles?!  Don’t worry, we’ll discuss pickling at a later date.  For now, just enjoy the fact that the cukes are green and fresh and everywhere.

Cucumbers

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Playing With Your Food – Week 8

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Aug 062014
 

Wallys 2 - Week 5

“Playing With Your Food” is a weekly post highlighting a few of the many great uses for the wide range of produce and artisan food at the Salem Farmers’ Market, a Salem Main Streets project.  While we can never predict exactly what our farms will be able to bring each week, we do our best to reflect some of the fun items we’ve found recently and what’s likely to be available for the upcoming week.  Hopefully this will give you a few new ideas to play with, and inspire you to try some new things at the market.

The true workhorses of the summer are finally hitting their stride – tomatoes, corn, and eggplant.  This is arguable (cucumber is definitely on the fence), but tomatoes, corn, and eggplant work hard during their relatively short time frame.  This is the first of two posts we’ll be doing on this solid trio of produce.

Tomatoes

Tomatoes are the summer superstars of any farmers’ market.  The difference between a local, seasonal tomato from your garden/local market and a watery, mealy tomato from the supermarket in January is immense.  There are SO many things that can be done with tomatoes, simple or otherwise, that it seems silly to talk about what to do with them, but here are a few specific ideas:

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Eggplant at Wally’s Vegetables

Eggplant

You’re either an eggplant fan or you’re not; I haven’t met people who are ambivalent to eggplant.  Whether it’s a side or the main dish, eggplant is one of the most versatile vegetables at the market:

Corn

Everyone knows what to do with corn, right?  Actually, no, because everyone seems to have their own favorite way to use corn, the correct shucking method, best cooking technique, etc.  Here are a few different approaches:

And even better…

2013-07-24 21.19.22

Base for Eggplant and Ricotta Spaghetti

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