I love this time of year when the Coupeville Farmers Market is overflowing with a breathtaking, bursting-with-color varieties of vegetables and flowers. This year we are blessed with an abundance of late summer berries, too. With this cornucopia, creative cooking becomes a breeze.
Collards from Bell’s Farm yielded a collard greens slaw-salad inspired by Deborah Madison’s Tangled Collard Greens. Instead of sauteing the thinly sliced collards, first I caramelized half a small, finely sliced onion, and then I warmed 2 tablespoons of sesame oil, 2 tablespoons rice vinegar, and 1 ½ tablespoons of light soy and poured it over the greens, mixing everything thoroughly. Then I sprinkled the collards with a tablespoon of sesame seeds and a ¼ teaspoon Korean powdered red pepper (ground-up crushed red pepper works, too). If you like, you can blanch the greens first. This mixture works great when lightly sauteed, too.
Tomatoes of every kind have become available. At the market, I cannot resist popping Rosehip Farm’s candy-sweet Sungolds in my mouth as I saunter past each booth; I had to buy a second pint at Prairie Bottom Farm. Stupice and Roma sauce tomatoes round out the selection.
My husband, John, has been making gingery, peppery Asian pickles with small, sweet cucumbers from Case Farm. He simply slices up the cucumbers and adds vinegar, ginger, sesame oil, salt, and Korean red pepper and mixes them up in a gallon-sized zip bag.
We’ve been making a lot of cabbage slaws this summer, including our Spicy Korean Slaw. Case and Prairie Bottom provided us with lovely, traditional green cabbages along with flat Dutch and conehead cabbages.
My daughter, Julia, is getting a bit sick of green beans, especially since we grew quite a variety this summer, and now we are bringing home haricot verts, rattlesnake beans, and yellow flat beans. Saturday we broke up her veggie monotony by mixing the beans with pasta, Bell’s red potatoes, and basil pesto. Green beans abound at Rosehip and Kettle’s Edge Farm.
Don’t forget that the Harvest Festival is happening this year on Saturday, September 23! Contribute to your favorite Veggie Relay Race Team; all proceeds go to Gifts from the Heart Food Bank. Last year, the teams raised more than $15,000. Find out more right here. We hope you can attend!