Archive for July, 2014

Superlicous Super-food: Kimchi

Not only Kimchi is delicious, it also has an amazing array of health benefits. Kimchi is considered by many to be a super-food. It is packed with vitamins and minerals. The fermentation process of Kimchi also gives us an excellent source of probiotics. These are the “good” and “friendly” bacteria which improve our digestion while aiding immune system.

Here’s a simple recipe guiding you how to make this Korean goody. Don’t hesitate! Make yourself some Kimchi at home while all the ingredients are still in season at the farmers’ market.

Ingredients growing seasons:

Cabbage (July- Oct)

Radish (May- Sept)

Garlic (Jan- May, Jul- Dec)

Scallion (Jan- May, July- Dec)

 

 

INGREDIENTS:

    1 (2-pound) cabbage (any variety you like although Napa is more traditional)
    3 tablespoons salt
    8 ounces daikon radish, peeled and cut into 2-inch matchsticks
    4 medium scallions, ends trimmed, cut into 1-inch pieces
    1/3 cup red chili powder
    1/4 cup fish sauce
    1/4 cup peeled and minced fresh ginger
    1 tablespoon minced garlic cloves
    1 1/2 teaspoons granulated sugar
    2 teaspoons Korean salted shrimp (cincalok), minced (Optional)

INSTRUCTIONS:

  1. Cut the cabbage in half-lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated.  Turn every 30 mins. Leave the cabbage and let sit at a room temperature for 1- 1 1/2 hours.
  2. Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
  3. Place the remaining ingredients in a larger bowl and stir to combine.
  4. Add the cabbage to the larger bowl to combine with the mixed ingredients.
  5. Pack the mixture into a glass jar with a tight fitting lid and seal the jar.
  6. Ferment in the dark place for 1-2 days, then transfer to the fridge.
  7. Refrigerate for up to 1 month.

 

Roasted Garlic

from Three D Ranch

Roasted Garlic

Depending on the type of garlic you use, the final product will be a smoother mellower form of flavor enhancing it’s distinctive traits.  Whether you enjoy garlic for the nuttiness, full body flavor or sweetness you will enjoy it roasted.

1.  Preheat the oven to 375 degrees F (190 degrees C). Cut about ½ inch off the top of the head of garlic. Peel off outer layer of skin.

2.  Place garlic in a small ovenproof baking dish, cut side up.

3.  Drizzle with 1 tablespoon olive oil. 

4.  Cover dish with aluminum foil or use a ceramic garlic baking dish and bake in the oven until cut side is lightly browned and cloves are very soft, 45 minutes to 1 hour.

5.  Remove, and allow garlic to cool slightly before squeezing the garlic paste from the cloves onto your favorite bread with a little olive oil.

Roasted garlic can be added to many foods: Mashed potatoes, sweet potatoes, hummus or just about any dish you would like to enhance with the flavor of garlic.

ZUCCHINI PINEAPPLE BREAD

Here’s a recipe that Erlee Pennington, a member of the Tualatin Valley Garden Club, got from a recipe exchange party with her friends. If you’re inspired, we suggest hosting a recipe exchange party of your own or sharing your favorite recipe with the market by emailing it to dan@hillsboromarkets.org.

Zuchini Pineapple Bread

yield: Two 9×5-inch loaves

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

INGREDIENTS:

*Indicates ingredient may be available at farmers’ market

3 cups all-purpose flour or whole wheat flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder
3/4 to 2 cups granulated sugar
*1 cup vegetable (or camelina) oil
*3 eggs
2 teaspoons vanilla extract
*2 cups shredded zucchini, drained and water squeezed out
One 8-ounce can crushed pineapple, well drained
*1 cup chopped dates (or locally available dried fruit)
*1 cup chopped walnuts (or hazelnuts)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter two 9×5-inch loaf pans; set aside.

2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.

3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined – the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.

4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)

5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.

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