Don't forget! The first annual Bellevue Farmers Market Apple Pie Contest is this Thursday, and all pies must be sitting in the judges' tent by 5:00 pm for consideration! Remember, you can win for "Best Presentation," "Best 'Tried and True' Apple," and/or "Best 'Anything Goes' Apple," which had me wondering if anyone has yet attempted an apple and squash pie. Remember when Ma Ingalls made a mock apple pie out of unripe pumpkin, and Pa cried jubilantly, "You can't beat the Scotch!"? Something along those lines...
Besides apple pie, nothing says fall and imminent-weekend-wind-and-rainstorm like roasts and stews and heartier vegetables. It's time to put away the kale salad recipes and try something warmer, which I did, when Market Director Natalie handed me a bunch of kale on my way out last week. This New York Times recipe for Sautéed Kale was delicious--I only wished I had two bunches because (1) kale cooks down, and (2) my husband and I liked it so much we didn't get to eat all we wanted.
Sautéed Kale
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 large bunch kale, stemmed, with leaves coarsely chopped
- ½ cup chicken broth
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2 tablespoons red-wine vinegar
Heat olive oil over medium high. Sauté garlic until fragrant. Throw in kale and broth and swish around to coat. Cover and cook about five minutes, until wilted. Then uncover and stir-fry until liquid evaporates. Remove from heat and season to taste. Mix in vinegar.
Don't say I didn't warn you to double it...
I've also seen some nice baby bok choy from our farmers, so we enjoyed this recipe last night from Cook's Illustrated. (I'd add the link, except they charge for admission. Here's the version I made from a page torn out of the magazine.)
Sesame-Soy-Glazed Baby Bok Choy
- 2 Tbsp soy sauce
- 2 Tbsp chicken broth
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp sugar
- 3 Tbsp vegetable oil, separated
- 4-5 baby bok choy, halved lengthwise
- 3 garlic cloves, minced
- 1 slice ginger, minced (optional)
- 2 medium scallions, sliced thin
- 1 Tbsp toasted sesame seeds
Combine soy sauce, broth, vinegar, sesame oil, and sugar in small bowl.
Heat skillet over medium-high until hot. Add 2 Tbsp vegetable oil and swirl to coat pan. Place bok choy in skillet, cut side down, in single layer if it fits. (If it doesn't, don't stress.) Cook without touching for 2 minutes. Then flip bok choy and cook on the other side another minute. Remove to platter.
Add garlic, ginger, scallions, and remaining Tbsp oil. Cook 20 seconds or until fragrant. Add soy sauce mixture and simmer until reduced. Return bok choy to pan and swish till coated. Turn off heat. Sprinkle on sesame seeds and serve.
Yum. We've going to have both those recipes again, now that I've typed them up and made my mouth water. And speaking of mouth-watering, don't forget that apple pie judging begins promptly at 5:30! Stand around and you may catch some crumbs or be able to wheedle a slice off a winner.
