Farmers Market Bounty

Living in Southwest Austin, I am fortunate to have several local farmers markets from which to choose. I regularly buy from the SFC Farmers Market in Sunset Valley and Barton Creek Farmer's Market, both open from 9am - 1pm every Saturday, rain or shine. 

For me, the farmers market is a perfect place to spend a Saturday morning. First with breakfast or coffee while listening to a set from a local singer/songwriter, then visiting all the booths to fill my bag with treasures that were grown and harvested by the very people you meet. I truly enjoy this connection, and I take advantage of every opportunity to ask for recipe recommendations for vegetables I've never prepared, or, if I am purchasing a pre-made food such as baked bread, dip, salsa or spice mixes, I ask how they made it and what they put into it. I think you'll find that most vendors at the farmer's market love discussing this stuff.

Since I visited the Sunset Valley Farmer's Market on my past few trips, I decided to venture out to the Barton Creek mall parking lot to see what the farmers had in store. Maybe it's the season,  or maybe everything had already been picked through by the time I arrived at 11:30am (go early to get the good stuff!), but there was only one booth that had a good selection of veggies, so I stocked up on broccoli, carrots, rainbow swiss chard, mustard greens, parsley, green onions and tomatoes. I also picked up a nice selection of prepared foods, including Lamba's Kadhi Pakora (an Indian dish with chickpeas, curry leaves, ginger, garlic and spices), Lamba's Naan, Full Quiver Farms Marinated Feta Cheese (OMG), some fresh baked Rosemary Sourdough Bread, Multi Grain Snickerdoodle Cookies from Phoenix Rising, and some Jalapeno Dip from Blanco Valley Farms. For farm fresh proteins, I also brought home some Italian Sausage from Full Quiver Farms and Boudin from Kocurck Family Charcuterie.

I really wish I could recall the bread booth where I purchased the Rosemary Sourdough, it was just heavenly. Paired with the Full Quivers Farm Marinated Feta and some orange segments, it made a seriously tasty lunch.

Here is my tentative menu planner for the week, recipes to come:

• Lamba's Kadhi Pakora with Naan, Orange Ginger Glazed Carrots and green salad
• My version of Portuguese Chorizo & Kale Soup with Mustard Greens and Full Quiver Italian Sausage instead
• Tomato Basil Soup
• Boudin, Red Beans & Rice and Sauteed Rainbow Swiss Chard

Yes, lots o' soups and stews. It's going to be a cold week in the ATX. Oh, and unfortunately you won't find any chicken recipes in this blog because Jason doesn't eat chicken. I know! The most non-offensive animal to write off your food list, but it is what it is. And you all know who to blame.

Listening to: Matt and Kim, Daylight

Speckled Trout with Panko, Parsley and Garlic, with Szechuan Green Beans

Our go-to weeknight meal is usually some type of fish, spicy green beans or bok choy and either cous cous or rice. As luck would have it, we were given some delicious Speckled Trout caught off the coast of Sargent, Texas, by Jerry Malek, my sister-in-law's dad. Props Jerry!

I don't know what it is about cooking with ingredients that were caught, killed or grown by your friends or family, it just makes food tastier. (Foreshadowing for a tasty Venison Chili recipe with Junction deer meat to come.)

If you want to serve this meal with rice or cous cous, start that first, so it will have time cook while you are working with everything else, as rice usually takes the longest. If it's done early, then cover  to keep warm.

 
Speckled Trout with Panko, Parsley, Garlic and Lemon Zest
4 Speckled Trout fillets, skinned (any other white fish would work: Orange Roughy, Sole, Flounder)
1/2 cup Panko bread crumbs
1/4 cup Flat Leaf Parsely, chopped
2 cloves of garlic
1 Lemon, zested
2 1/2 Tbsp of real butter, divided
1 Tbsp of olive oil
Salt & pepper to taste

Szechuan Green Beans
1 lb. fresh green beans, French Cut (ends trimmed and sliced on the bias)
2 cloves of garlic, minced
1 Tbsp Asian Chili Garlic Sauce (get this in the Asian section of your grocery, pic below)
1 Tbsp Soy Sauce (I use Kikkoman low sodium, but any soy sauce would work fine)
1 Tbsp olive oil
Garlic salt & pepper

Speckled Trout with Panko, Parsley, Garlic and Lemon Zest

Preheat oven to 350 degrees and prepare a baking sheet with foil and non-stick spray. Pat the trout fillets dry with paper towels, season with salt and pepper and set aside. Melt 1 1/2 Tbsp of butter in a skillet, drop in the garlic and lemon zest. Stir for 1 min and add Panko. Stir until golden, about 3 mins at a high heat, but be careful not to burn. Place in bowl and combine with chopped Parsley, salt and pepper to taste,  set aside.

Wipe out the pan and put back on medium high heat, drop in the remaining 1 Tbsp of butter and 1 Tbsp of olive oil. When pan is hot and butter is melted, place the trout fillets in the pan. Note: depending on the size of your pan (if it is small) and the size of fillets (if they are big), you may want to do this step in 2 rounds, with 2 fillets at a time. You don't want to steam the fish, which happens in a crowded pan that is not hot enough, you want to develop a nice sear. Sear the fillets 2-3 mins on each side, then place on the baking sheet and top with Panko mixture. Cook in oven at 350 for 8-10 mins, or until cooked through, depending on the thickness of the fillets.

While the fish is in the oven, put a wok on the stove at medium high heat and add 1 Tbsp of olive oil. When pan is hot, drop in the green beans, season with salt and pepper and stir fry at a high heat until the green beans start to blister a little bit. This can take 5-8 mins. Continuously stir to get the green beans cooked on all sides. Then add the garlic, stir to incorporate, for 1-2 mins. Add 1 Tbsp of soy sauce. It will bubble up if the pan it hot enough, which it should, stir to coat the green beans. Cook for about 2-3 mins, until most of the liquid is evaporated and reduced, it sort of forms a glaze on the green beans. Now add 1 Tbsp of Chili Garlic Sauce, stir for about 3 mins, cover and turn off heat. The heat remaining in the pan will help steam the green beans while you are plating and getting everything else ready. When served, the green beans should be should be tender, but maintain an al dente crunch. Delicious and spicy.

Plate with fish, green beans and rice or cous cous (optional), enjoy immediately.

Music note: If you are in Austin tonight, Jan. 8, you should totally check out Mother Falcon at the Mohawk. Indie Classical awesomeness. Strings make me smile :)

Listening to: Mother Falcon, Marigold

Mmmmmm Migas

Jason says I'm addicted to breakfast, and I think he might be right. Austin possesses a truly devoted breakfast culture, where breakfast tacos and Migas intermingle with friends, music, bottomless mimosas and Bloody Marys. What's not to love? 

Migas is a perfect combination of scrambled eggs, golden fried tortilla strips, spicy jalapenos, tomatoes, onions, garlic, salsa and cheese. Everyone makes their Migas a little differently, and here is my recipe below:  

3 jumbo eggs
3 corn tortillas, cut or torn into small pieces
2 Tbsp of your favorite salsa (use the chunkier part from the bottom of the jar)
1 tomato, gooey membranes and seeds removed, then diced
1/2 small onion, diced
1 jalapeno, sliced lengthwise, half of the seeds removed, diced
2 cloves of garlic, minced
1/4 cup cilantro, chopped
1/4 cup of shredded cheese of your choice (I used sharp cheddar, but I bet fresh Mexican cheese would work really well)
1 Tbsp real butter
1 Tbsp olive oil
Salt & pepper to taste

This recipe provides 2 hearty portions. Feel free to double or triple the recipe if you have a larger crowd to feed.

Once you have all ingredients chopped and ready to go, remember to salt the tomatoes. Salting cut tomatoes really helps to draw out the water and bring out the natural sweetness of the tomatoes, especially during the winter months when they aren't as succulent as in the summertime.

Scramble eggs together with 2 Tbsp of your favorite salsa. I used Silver Star Roasted Green Medium Salsa, and it worked great. As directed above, use the chunky salsa from the bottom of the jar (as opposed to the liquidy part at the top) so your Migas won't be runny.

Melt 1 Tbsp of butter in a non-stick skillet and add the corn tortilla pieces. Cook the tortillas until they are nice and golden, and a little crispy, about 4 minutes. Season with salt and pepper to taste, and set aside the tortilla pieces on a plate.

Heat 1 Tbsp of Olive Oil in the pan (don't worry about wiping it out, you want that yummy residual butter), and saute the onions and jalapenos about 3-5 mins, or until they begin to soften. Then add minced garlic, saute for 2 mins, then add the tomatoes. Stir to combine. Add the eggs and salsa mixture to the sauteed veggies in the pan, let the eggs set for a couple of minutes before you start to  flip it and mix it all up. When the eggs are almost cooked, season to taste. Add the fried tortilla pieces, stir to combine. When eggs are completely cooked, add the chopped cilantro and cheese. Stir to incorporate all the deliciousness and serve immediately. 

Listening to: Lou Reed, Walk on the Wild Side

Onion Creek Kitchens at Juniper Hills Farm

 

When I grow up, I want to be Sibby Bartlett. Sibby has an enviable life surrounded by good food. After growing up in Texas and San Miguel de Allende, she owned and operated a floral shop, event planning business, prominent bakery and restaurant in Dallas before creating Juniper Hills Farm. The Farm is a lovely 50 acre refuge, perched on a hill just between Dripping Springs and Blanco, complete with lavender fields, an olive grove, 5 plush cabins, Bocci ball court and infinity pool overlooking the Hill Country. The star of it all is Onion Creek Kitchens - where the magic happens. Sibby holds hands-on cooking classes covering everything from Parisian baking to elegant comfort food. Class schedule here:  http://www.juniperhillsfarm.com/classes.htm

Back in December, I had the pleasure of attending the Home Made Gifts class at Onion Creek Kitchens, a class focused on making all natural body products, salt rubs, baked goods and more for the holidays. I love to make home made gifts, and luckily the timing and availability worked, so this was a no-brainer for me.

Gifts I Made:
Sugar Body Scrub
Walnut Honey Fask Mask
Eggnog Shortbread
Toffee Pecans
Citrus Sea Salt Rub
Guajillo Chile Salt
Jasmine, Lemongrass and Mint Tea Tin
Hibiscus, Chamomile and Mint Tea Tin
Lavender & Spearmint Lotion
Sweet Orange & Vanilla Lotion
Lavender & Palmorosa Martini Body/Room Spray
Sweet Orange & Vanilla Aroma Roll On
Ylang Ylang & Jasmine Aroma Roll On
Lavender & Pink Grapefruit Hand/Body Soap

This class was co-hosted by Melanie Van Aken of Heron's Nest Herb Farm, which offers classes and workshops on making custom body and home products with essential oils, lavender and herbs. Heron's Nest can also host Lotion/Soap Making Parties host in your home or the location of your choice! Just think of how much you and your girlfriends would enjoy the takeaways at this party: http://heronsnestherbfarm.com/index.html

Half of the class took place in the Main House Kitchen, a place overflowing with color and warmth, mismatched bowls and cookbooks stacked high, unexpected pops of color in the form of miniature toys, vintage measuring cups and pastel Kitchen Aid mixers.

 

I can't wait to come here in the summer to take advantage of the pool and a girls weekend away. Did I mention that Sibby can arrange private yoga classes and spa services for you and your gals? Juniper Hills Farm - an enchanting place to enjoy cooking classes or just a quiet Hill Country weekend away, while exploring nearby Blanco, Wimberley, Dripping Springs and Fredericksburg. 

Listening to: Suzanna Choffel, Hey Mister

The Texas Hill Country, A Food and Wine Lover's Paradise (The Guide)

At Thyme & Dough, a delicious cafe/bakery/nursery in Dripping Springs, we bought this great book:

I fell in love. We sort of made it our mission to hit up every place in the book, and now we are onto the 2nd Edition. The Guide showcases local farms, wineries, local products (cheeses, baked goods, lavender, herbs, sausage), recipes, as well as sublime Hill Country restaurants you had no idea existed. It covers the Hill Country to the West of Austin, so Fredericksburg, Blanco, Boerne, Wimberly, up North to San Saba, West to Junction and South to San Antonio.

I have a link to Terry Thompson-Anderson's website in the tabs above, and she provides a plethora of information on just this stuff. Seriously, entire sections devoted to "Texas Joints and Honkeytonks" and Barbecue. Make sure you buy the book too!

Next Post: Onion Creek Kitchens at Juniper Hills Farm

Listening to: Florence + The Machine, Dog Days are Over

Stealth work post. Listening to: Thao, When We Swam

East Side Drive In: The Octopus Project & Food Trailer Bliss

Back in December, Jason and I saw The Octopus Project, a band from Austin, performing their acclaimed show, Hexadecagon, at the East Side Drive In on East 6th. Jason heard of this band before, when they played the parking lot of Whole Foods during SXSW 2010. They picked up some great press:

http://www.brooklynvegan.com/archives/2010/03/the_octopus_pro_1.html

Hexadecagon can only be described as a surround sound, trippy video and live music performance, with the stage in the center, under a tent with videos projected all above you. This isn't just a band on a stage with video streaming in the background. This is a performance that is specifically designed - music composed, video created/projected, instruments arranged - so each point of view experiences something slightly different, but equally as quality.

The show was incredible. Two things stand out most:Yvonne Lambert, an instrumentalist in the band, playing this instrument called the Theremin. You may have seen one of these before, it's a like a wooden box synthesizer with an antennae, and you control the pitch with the proximity and placement of your arm in relation to the theremin, but never touching it.

There were twin girls featured in several of the videos with wigs and makeup and roses and playing patty cake. It was a little creepy to see the twin girls, actually real kids, walking around the audience during the performance.

Check out the tour schedule for the Octopus Project here:
http://www.theoctopusproject.com/shows.html

No confirmed details for SXSW 2011, but we can always cross our fingers.


That covers the music, now the mouth.

The show took place at the East Side Drive In, a prime piece of real estate on East 6th which includes a cute compound of delicious food trailers and outdoor tables. Note: This spot is actually on your right as you are heading East on 6th, closer to 35. Not to be confused with the other food trailer park further down on your left, by Shangri La. (Which is equally as delicious. WORD to Me So Hungry's Pork Bahn Mi and Shrimp Spring Rolls.)

Food trailers include: The Local Yolk (egg sandwiches and deviled eggs), the #19 Bus (cheese steaks and burgers), The Vegan Yacht (duh), Pig Vicious (bacon and stuff with bacon), Ugly Banjos (southern comfort food), Bits and Druthers (British Food), Cafe Racer (?) and Pueblo Viejo (tacos).  

I had Jimmy's Crack Chicken from Ugly Banjos, and oh man was it good. If you can't read the description above it is fried chicken breast with honey truffle butter, served with hatch mac and cheese and sauteed collard greens. Come. On. Now. Jason had a fried egg sandwich with avocado and bacon from The Local Yolk. Quite tasty, local food and cheap. Just the way I like it.

Listening to: The Octopus Project, of course. Song: Wet Gold. You must check out the delicious randomness.