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Tom Connin, one of our long-time vendors and an accomplished chef, cooked up some tasty dishes using ingredients from our 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.

Harvested radishes, carrots, and cucumber.

Chinese Pickled vegetables

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

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
4 pc whole cloves
1 tsp anise or fennel seeds


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

3. Transfer pickled veggies to a bowl or glass jar

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.

Fresh pulled garden beets

Roasted Beet Hummus

2 small roasted, peeled beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
4 tablespoons tahini
2 tsp roasted garlic, mashed
¾ teaspoon salt
¼ teaspoon cumin

1. Puree beets & chickpeas separately. Combine with lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

2. Check taste and adjust as needed. Serve with fresh vegetables, cracker, pita bread

A basket of fresh red, orange, and yellow bell peppers

Roasted Pepper Dip

4 red, yellow, orange peppers
1 onion, peeled and cut in chunks
3 cloves garlic, peeled
2 Tablespoons olive oil (reduce as necessary for your diet)
1½ teaspoons red wine vinegar
1½ teaspoons kosher salt
¼ teaspoon black pepper
4 ounces Cream Cheese

1. Preheat the oven to 450. Line a baking tray with parchment paper, put the peppers on tray and roast till peppers are turning brown/black (30-45 minutes). Put peppers in plastic bag, set aside till cooled. Remove from bag, peel outside skin and wash seeds from interior.
2. Roast the garlic and onion and garlic at 425. Remove from oven and set aside to cool.
3. Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.
4. Plan Ahead: Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

Rhubarb stalks

Rhubarb Chutney

2 cups fresh or frozen chopped rhubarb, divided
1/3 cup dried black currants ( I used diced dried cranberries, raisins also
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

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
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

Harvested butternut squash

Fall Squash Hummus

One 2-pound butternut squash, split lengthwise, seeds removed and discarded
One 14-ounce can chickpeas, drain & save liquid, then rinse
1/2 cup tahini
1/2 teaspoon ground cinnamon
1 garlic clove
Kosher salt
1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup)

1. Line a baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.

2. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add reserved liquid as needed to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.

3. Squeeze the juice from the lemon half all around the surface. Serve with pita bread, crackers or fresh vegetable.

Harvested white garlic bulbs

Garlic parmesan dip

1 large garlic head
1 Tablespoons extra virgin olive oil
½ cup sour cream
½ cup Greek yogurt
2 Tablespoons lemon juice
1 Teaspoons lemon zest
½ cup grated, shredded Parmesan cheese
Salt and black pepper to taste
½ teaspoons cayenne pepper to taste

1. To make the roasted garlic dip, slice a thin sliver from the head of garlic, just enough so the cloves are exposed. Drizzle the cloves with olive oil and place the whole bulb on a small piece of aluminum foil and wrap tightly. Place in the pre-heated oven and roast for 40 minutes, or until the garlic is tender and creamy. Remove from oven and set aside to cool slightly.

2. Squeeze roasted garlic cloves into a blender or food processor. Add sour cream, Greek yogurt, lemon juice, lemon zest and cayenne pepper – blend until smooth and creamy. Season with salt and black pepper to taste, add parmesan cheese, mix well and transfer to a small serving bowl.

3. Serve dip with vegetables, crackers.

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