In Central Virginia, we're right at the sweet spot of 65-80 degree weather, which means our markets are still pumping out a dazzling array of produce. Most of you know that my weekend ritual consists of coffee [at home] and a trip to one of our farmer's markets.
Recently, I've had the urge to connect with some of the farmers and introduce myself as a chef. One of them is Francis Ngoh, who farms fungi and produce alike on his 32-acre farm in Goldvein, Virginia. Rock Run Creek Farms' mushrooms are lush and a million times fresher than those you'll find at big-name supermarkets. If you're ever at the Hurkamp Park Market in Downtown Fredericksburg, stop by, check out his work, and spark a conversation.
I encourage you to forge similar connections with our local farmers and prioritize shopping at our markets over big-box stores. When we support each other, we strengthen our community.
The Delights of Our Local Market
Fredericksburg area Farmers Markets are a lively destination, packed with vendors and shoppers eager to snag the freshest local produce, meats, florals and more! From green tomatoes to sweet gourds and fragrant herbs, the variety on display encourages creativity in the kitchen. Below you'll find simple, easy to prep recipes to utilize your market haul just in time for the holidays.
Green Tomato Salsa
Yields approx. 2 cups
Equipment:
Blender or food processor
Parchment paper or silicone baking sheet
16oz food storage container(s)
Ingredients:
2 large or 4 small green tomatoes, washed
2-4 cloves of garlic, peeled
1/4 of a small white onion
a handful of cilantro stems [chopped] + leaves [separated]
1-4 green chilis - you choose your spice level 🔥
1 teaspoon Chicken Boullion, optional
1/2 a lime
Salt to taste
Instructions:
Wash, prepare your green tomatoes, garlic, onion, cilantro stems and green chilis before placing it in a 2qt saucepan. Fill with water until all the veggies are just covered, place pan over a stove on high and bring to a boil. Once it reaches a rolling boil reduce the heat to medium-low and simmer for about 5 minutes. Remove from the heat, drain allow to cool slightly. Place your tomatoes, aromatics and chilies into a food processor or blender and add your chicken boullion [optional], cilantro leaves, salt and pulse/blend until you've reached a slighty smooth consistency. Finish with a squeez of lime and start snacking!
Score big with this game-day-ready salsa! It's not just for chips and dips; try it on enchiladas and queso for a spicy surprise 🏈
Honey-Nut Squash Puree
Yields approx. 1qt of purée
Equipment:
Blender or food processor
Parchment paper
Food storage container
Ingredients:
4-5 honeynut squash, washed
2 tsp olive oil
Salt & pepper to taste
Instructions:
Preheat your broiler to the lowest setting.
Line a baking sheet or your cast iron pan with parchment. Next, halve, deseed and season your honeynut squash to your liking with olivi oil, salt and pepper.
Place squash skin side up, onto your pan and then into the oven for 25-35 minutes. Timing ultimately depends on your equipment.
You'll know the squash is done when the skin begins to get golden brown and bubbly and when the flesh gives when you poke it. Remove your pan from the oven and allow to cool long enough so that you can handle them.
Once slightly cooled, scoop out your honeynut squash from the skins and place into a blender or food processor [an emerge blender is my go to] and blend unitl smooth. If using a blender you may need to use the plunger to push down any chunks of squash that get stuck. The consistency is thick so be patient.
Time to pour your finished puree into storage containers or use it right away.
Don't have Honeynut, any squash will do! This is great to have on hand for both sweet and savory applications. Make a creamy, spiced bisque, swap it for canned pumpkin in your favorite pie recipe, blend it with tahini, citrus, and garlic for a unique hummus, cook it down with warm spices and brown sugar for squash butter, fold some into your sausage dressing [aka stuffing] or elevate it to a new level by stuffing it into homemade agnolotti with herbs and cheese. The possiblities are endless 😉
Citrus-Cranberry & Brie Turnovers
Yields 18 mini turnovers
Equipment:
Pastry brush
Parchemnt paper
Ice bath
Ingredients:
1 box of puff pastry dough, 2 sheets to a box
1/4 of brie, I like to use camembert
1/4 cup citrus-cranberry compote
1 egg yolk
1 Tbsp cream
Cranberry Compote:
12oz [1 bag] fresh cranberries, washed
4 clementines, peeled, deseeded & quartered
2 cups sugar
1 1/3 cups water
1 sprig of rosemary
1tsp vanilla bean paste or extract
1tsp salt
Instructions:
Begin by combining all your compote ingredients into a 2qt sauce pan. Bring your pan to the stove, place on high heat and bring to a boil, stiring occacionally. Once your pan is boiling lower the heat to medium-low, simmer and reduce to 3/4 - should take about 5-10 minutes.
While the compote simmers remove your puff pastry from the freezer and allow to thaw unboxed, unwrapped and separated on your countertop.
When the compote has reduced slightly remove form the heat, pour into a heatproof glass container, then place into your ice bath to cool. Make sure to give it stir from time to time - this will help circulate the compote and ultimately cool it faster.
As your cranberry compote chills it's time to prep your cheese and puff pastry. Start by thinly slicing [1/2 - 1/4 of an inch thick] the brie. Set aside.
Now it's time to prep the dough by rolling it twice in each direction with light pressure. Next cut each sheet into ninths and begin building your turnovers. First, angle a slice of brie on a diaginal that aligns with two opposite corners. Do this to all 18 pieces of dough.
Once every square has brie, spoon a 1/2 teaspoon over the cheese. Do this to all 18 pieces. Now, working on-by-one, fold the right corner over the brie and compote pile so it reaches to the left of the center of your square. Then dip your finger into the dish of water and wet the top of the corner your just folded. Next fold the opposite corner [the left in this case] over to the right side, pressing slightly to ensure it's secured. Repeat on the remaining squares.
Place your turnovers onto a parchment lined baking sheet [9-12 on each tray] and allow to proof for about 10-15 minutes. While you wait, preheat your oven to 400 degrees. Then make your egg wash by whisking your egg yolk and cream together.
Gently brush turnovers with egg wash before baking for 20 - 28 minutes, rotating halfway through. Once the dough is golden brown, the brie and compote are gooey and bubbly take them out and enjoy - careful though, they're hot!
Savory turnovers are one of my go-to hors d'ouerves and t'is the season for cranberries. These are already fancy but adding prosciutto or thyme will elevate them even more. And the best part? You'll have extra compote to enjoy with your Thanksgiving dinner.
Spinach & Brussel Salad w/ Sweet Balsamic Dressing
Salad feeds 4-6ppl, dressing yields approx. 2 cups
Ingredients:
1 bag [11oz or so] baby spinach, washed
1 pint of brussles, washed, trimmed & shredded
1 granny smith apple, washed, core removed, quartered & sliced
1 pomegranate, seeded
1 shallot - small dice
1/2 cup Balsamic Vinegar
1/4 cup Honey
1 heaping Tbsp whole grain mustard
1 garlic clove - minced
3/4 cup Olive Oil
Salt and pepper, to taste
Bleu Cheese, crumbled - optional
Instructions:
Begin by making the dressing. Combine your small diced shallot, balsamic vinegar, honey, whole grain mustard, minced garlic, salt, pepper and olive oil in a small bowl and whish until emulsified. Set aside.
Now it's time to prep your veggies - a mandolin will cut prep time in half just wacth your fingers. Or you can take this as an opportunity to practice your knifeskills and cut, core and slice everything by hand.
Toss the spinach and brussles together and transfer to your serving platter.
Next arrange the sliced apples, crumbled bleu cheese, and pomegranate seeds on top of your bed of shaved brussel sprouts and spinach.
Drizzle with your sweet balsamic dressing or leave the dressing on the side.
This colorful salad is a healthy and delicious way to brighten up your holiday plate. For a vegan-friendly version, substitute honey with agave. And remember, the quality of your ingredients matters most, so choose the freshest greens available - even if it's not spinach.
Polenta, Mushrooms & Cheese
Feeds 4-6ppl
Ingredients:
3 cups water
1 cup milk
1 cup polenta or stone ground cornmeal
1/4 cup parmesan, grated + plus more for garnish
1/4 cup fontina, gruyere or appenzeller cheese, grated + plus more for garnish
2 tsp olive oil
1lb of Chanterelles, washed and quartered
2 Tblsp salted butter, divided
2 garlic cloves, minced
1 - 2 sprigs of thyme, chopped + more for garnish
2-3 leaves of sage, chopped
1/2 a sprig of rosemary, chopped
Salt & pepper to taste
Splash of white wine - optional
Instructions:
Starting with the mushrooms preheat a medium sauté pan over medium-high heat. Once your pan is hot coat it with olive oil and add ythe chanterelles. Caramelization is key so don't salt them right away, allow them to release their liquid stirring occasionally. When you notice that the natural liquid from the mushrooms has evaporated it's time to add 1 Tbsp of butter. Keep cooking them on this heat level and once browned add your minced garlic, thyme, rosemary, salt and pepper. Turn off the heat and deglaze your pan with wine, veggie stock or even water and allow the liquid to reduce slightly. Remove your pan from the heat but allow your supper fragrant mushrooms to remain in the pan until it's time to assemble.
Next, in a 4qt pan combine water and milk with a dash of salt. Turn the heat to high, bring the liquid just to a boil. Immediately lower to medium and add your polenta - whisking constantly. Cook until the polenta begins to thicken, this takes about 5 minutes, but make sure you taste it to ensure it's doneness. Remove from the heat, finish with butter, cheese and pour into your serving platter.
Now spoon your mushrooms over your lucious polenta. Sprinkle with more cheese, herbs and pepper and herbs and dig in!
Give this super savory, umami packed side dish a try this holiday. Not only is it delicious but it truly reflects the Virginia fall season by featuring locally sourced mushrooms. Feel free to sub dairy free products to accommodate the vegans in your life. Either way this creamy polenta, mushrooms and cheese is a decadent side perfect for the holidays.
That's It For Now...
May these recipes warm your heart and home this holiday season. As you gather with loved ones around the table, let these dishes be a testament to the power of simple, seasonal ingredients. From the vibrant green tomato salsa to the comforting creamy polenta, each recipe is a celebration of autumn’s bounty.
Share your favorite holiday traditions and recipes in the comments below.
Continue to eat well my friends 🫶🏽
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