On July 22nd, Tom Connin cooked up a couple tasty dishes using ingredients from local produce vendors here at the Cache Valley Gardeners’ Market. Those recipes are shared below so you can make them yourself. Don’t forget to pick up those fresh ingredients from our vendors at the market. Try them out and enjoy!
Thank you Tom for sharing your talents and good taste.
Chinese Pickled vegetables
Ingredients:
3 large carrots
1 large bunch radishes
1 large cucumbers
8 each scallions, spring or green onions
1 large sweet red bell peppers
1 large green bell pepper
4 cups shredded cabbage (about 1/2 small)
1 cup cut fresh green beans (2 inch)
1/2 medium red onion, thinly sliced
Fresh cilantro as garnish
Dressing
2 cups apple cider vinegar
½ cup sugar
1 tbsp kosher salt
1 cinnamon stick
2 star anise
Thai chili, serrano chile, jalapeno -for whatever heat level you want
1 tsp whole Sichuan peppercorn
1 inch peeled fresh ginger
Optional-
4 pc whole cloves
1 tsp anise or fennel seeds
Instructions:
1. Add vinegar, sugar, salt, cinnamon, star anise, fresh ginger, chilies and
Sichuan peppercorns to a medium saucepan. Simmer over medium-low heat, for
15/20 minutes, until sugar and salt dissolve.
2. Mix in ¼ cup soy sauce to hot pickling liquid-adjust flavor as needed, then pour
over vegetables. Cool completely, cover, and refrigerate overnight, or up to 2
weeks.
3. Transfer pickled veggies to a bowl or glass jar
Method
Combine seasonings with vinegar and simmer covered for 45 minutes, add water
to adjust for any reduction of liquid. Strain, add sugar and soy sauce, stir to
dissolve sugar. Toss vegetables with liquid as needed and let sit minimum of 24
hours or up to 5 days. Serve with rice or any Asian recipe. Garnish with cilantro
or mint.
Rhubarb Chutney
Ingredients:
2 cups fresh or frozen chopped rhubarb, divided
1/3 cup dried black currants ( I used diced dried cranberries, raisins also
work)
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons finely chopped onion
2 tablespoons chopped fresh ginger
2 teaspoons yellow mustard seeds
1 teaspoons whole grain mustard or Dijon mustard
Red chili flakes to taste
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Directions:
Stir together 1 1/4 cups rhubarb, currants, sugar, vinegar, shallot, ginger, mustard
seeds, dry and salt in a medium saucepan. Let stand at room temperature 20
minutes.
Bring rhubarb mixture to a boil over medium. Reduce heat to low, and simmer,
stirring often until rhubarb is soft, about 10 minutes. Stir in remaining 3/4 cup
rhubarb; cook, stirring often, 10 minutes. Remove from heat, and transfer
mixture to a resealable container. Let cool 30 minutes before serving.
To Make Ahead –
Store mostarda in an airtight container in refrigerator up to 2 weeks. Product also
freezes well
Pairs with cheese, charcuterie, game meats, duck, chicken, lamb