One of the joys of summertime is the weekly visit to the Saturday Lawrence Farmers' Market. The bounty of fresh produce is the perfect way to enjoy the season's flavors without planting a garden.
Four market regulars shared a favorite recipe to try at home: Gumbo is a mealtime hit at Peters Family Farm, and the Potato, Zucchini and Tomato Gratin recipe utilizes Pendleton's famous hydroponic tomatoes. Mellowfields Farm puts a unique spin on beets with a chutney recipe, and Pinwheel Farm pan-fries their fresh lamb chops for a quick summer meal.
Peters Family Farm Gumbo
Serves 4
Simmer together for 1 hour:
1 1/2 quarts water
8 ounces red wine
1 whole onion cut into eighths
2 stalks of celery, chunked
1 cup carrot chunks
Fresh parsley
1 teaspoon red pepper flakes
1 teaspoon whole peppercorns
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon oregano
2 garlic cloves
1 cup chopped bell pepper
2 andouille sausage links from Flory Family Farms
2-3 bone-in chicken thighs or breasts
While the stock is cooking:
Line a rimmed baking sheet with parchment paper. Chop up to 6 cups of okra, toss with olive oil, and place on a baking sheet. Bake at 350 for at least 15 minutes or until it is not slimy. Set aside.
After stock has simmered for 1 hour, remove meat and set aside. Strain out remaining solids so you have a good, rich stock.
Make roux:
In a cast iron skillet melt ¼ cup butter, add ½ cup oil and ¾ cup flour. Cook over low heat 45 minutes or until a medium brown color (milk chocolate), stirring constantly. Add 1 chopped onion and 1 chopped bell pepper. Sauté until soft. Season with 1 teaspoon Creole seasoning. Add okra, 1 clove minced garlic, 1 teaspoon thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon celery seed and parsley. Sauté 2 minutes.
Transfer the roux to an 8-quart Dutch oven. Add one 8-ounce can of tomatoes and let thicken. Add stock one ladle at a time until smooth and desired thickness (liquid should be about 1 inch above vegetables). Chop meat and add to the pan along with 2 teaspoons hot sauce, 2 teaspoons Worcestershire, and a handful of chopped green onions. Simmer for about 30 minutes, adding stock as needed to make it your preferred thickness. Add seafood now if desired, and bring heat back up until cooked.
Remove from heat, cover, and let set for 15 minutes.
Serve over rice in a bowl.
Pendleton’s Potato, Zucchini and Tomato Gratin
5 teaspoons extra-virgin olive oil
1 pound Yukon Gold potatoes, peeled and thinly sliced
2 tomatoes, sliced into ¼-inch rounds
Freshly ground pepper
2 garlic cloves, minced
2 ounces finely grated cheddar cheese
1 medium zucchini, thinly sliced
¼ teaspoon coarse salt
1 teaspoon finely chopped fresh thyme
Preheat the oven to 375 degrees with rack in upper third. Coat a 9 x 13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Arrange potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with salt and pepper. Drizzle with remaining oil and sprinkle with thyme and cheese.
Cover with foil. Bake until potatoes are tender, 35 to 45 minutes. Remove the foil and bake until top is golden brown, about 25 minutes more. Serve immediately.
Mellowfields Farm Beet Chutney
Adapted from the Bon Appetit website.
1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 2-inch-diameter beet, peeled and cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds
In a medium saucepan, heat the oil over medium heat. Add the onion and beet cubes. Cook until the onion is tender but not brown, about 8 minutes, stirring often. Add 1/2 cup water and bring to a boil until the mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard and cumin seeds. Reduce heat to a simmer and cook until beet cubes are tender, and the chutney is thick, about 8 minutes, stirring frequently. Season with salt and pepper. Allow the mixture to cool, and then cover and refrigerate. Lasts for 1 week.
Pinwheel Farm Quick Pan-fried Lamb Chops
Olive oil or butter
Lamb chops
dried rosemary
granulated garlic
Thaw chops in the fridge overnight or in cool water if you're doing this last minute.
Grease sauté pan with small amount of olive oil or butter. Heat on medium/medium-low heat. Add lamb chops, quickly season with salt, pepper, dried rosemary and granulated garlic. Turn over the chops and season second side. Put a lid on slightly a-kilter so heat stays in, and steam gets out. Cook until the desired doneness. Cooking lamb gently keeps the lean meat tender.
The etiquette rule for fried chicken applies to lamb chops. Take the first bite or two with a knife and fork, just to show you know how to use them. Then you can pick them up with your fingers to be sure you get every possible delicious morsel off the bone! "Finger bowls" containing water and a squeezed wedge of lemon help degrease fingers during the meal