Farm Fresh & Local Produce 10/3/09

Wow, can you all believe we’re coming up on the last week of the year already? Where the hell did it go? I sure hate starting a new year with a bunch of unfinished business, so I’m going to work like the dickens to get out all my old posts, especially these farmers market reports.

Looking back, this market is where the tide truly turned as far as produce – it had definitely gone from the last vestiges of summer to the bounty of fall. These decorated baby squash should have been my first clue that Halloween was right around the corner.

Pumpkin Faces 10/3/09

I have got to say that hands down, I spent most of my money at the Wayward Seed Farm stand – the variety of produce they grew was just amazing. I discovered (because of them) lots of heirloom vegetable varieties, like these Dragon Heart Carrots.

Dragon Heart Carrots 10/3/09

Sigh…looking at these sunflowers has me counting ahead to spring – keep your fingers crossed that the winter will go by as quickly as this past summer did. It never does though, does it?

Sunflowers 10/3/09

One of the things that gets me through the winters, though, are the dried beans from Pop and Judy’s Patch. We stocked up on pretty much all of the varieties they had.

Dried Beans 10/3/09

Not a fan of chestnuts myself, but there were plenty to be had for those who are…

Chestnuts 10/3/09

I’m a fairly new convert to Brussells sprouts – especially when they’re caramelized with bacon and cream. Yum.

Brussels Sprouts 10/3/09

I think was the last week for tomatoes. You know summer is definitely over when the tomatoes go away.

Tomatoes 10/3/09

And I think this was the last week that it was warm enough to eat outside, too – lovely Saturday morning breakfast of Gagh from the Little Kitchen at North Market Poultry and Game.

Gagh from North Market Poultry & Game

Although it’s nice to be taking a bit of a break from waking up at the crack of dawn every Saturday, I miss eating locally like you wouldn’t believe.

Keeping It Local: Auddino’s Bakery

One of the great things about living in Columbus is that it never gets boring – it seems as though every time I go exploring, I find someplace new. Such was the case when it comes to Auddino’s Bakery, a family run business tucked away on the north side of town on a side street that runs between 11th and 17th.

Sign at Auddino's Bakery (Columbus, OH)

It’s your typical old school Italian bakery, with no shortage of freshly baked bread, doughnuts and other sweets, and a full case of desserts. Their baked goods can be found in restaurants all around town. Be it rolls or loaves of bread, or pizza crusts, they have it all.

Bread at Auddino's Bakery (Columbus, OH)

Where it’s at for me is their doughnuts – my favorite is a buttery croissant that is glazed, but I’ve yet to have anything there that I didn’t like. I also highly recommend the eclairs. Get their early (as soon after 6am as possible) for the best selection.

Doughnuts at Auddino's Bakery (Columbus, OH)

If biscotti is your thing, they’ve got that as well, along with the best pizelles I’ve had in town.

Biscotti at Auddino's Bakery (Columbus, OH)

And in addition to being a great bakery, they also have a small selection of Italian groceries.

Italian Groceries at Auddino's Bakery (Columbus, OH)

Since discovering Auddino’s, all other doughnuts don’t even compare – when I’m craving carbs, this is my first stop. If you find yourself up that way, be sure to stop in. It’s easy to get there from the highway (Rt 71 to 11th St exit, go west, quick right onto Clara St and you’re there), the people are super nice, and you’ll get the best baked goods you’ve had in a long time.

If you’d like to go: Auddino’s Italian Bakery, 1490 Clara St, Columbus. 614-294-2577

Bubbette Burger

I hate winter. I cannot say it enough. Absolutely hate it. I miss being able to go outside and garden. I miss dining al fresco. I miss grilling. And I miss burgers. Luckily, this burger recipe is one I can make inside, and one that will definitely hold me over until spring.

We first discovered this burger recipe a few years ago, and loved the final effect – it’s almost a self-saucing burger. There are so many different ways to serve this – below we served it open faced with veggies, but our favorite one is to serve it on a slice of Texas Garlic Toast with caramelized onions on top. Delicious.

Bubbette Burger

Bubbette Burgers
recipe courtesy RecipeLink

1 lb. ground chuck
1 envelope Lipton Onion Soup Mix
1 T. minced garlic
3 T. Heniz 57 Sauce
2 T. water

Combine the ground chuck with the seasonings. Shape into four burgers. Grill on a countertop grill or place in the oven and broil. Drain on paper towels when the burgers are done. Serve on hamburger buns.

Serve with:

lettuce
tomatoes
Vidalia onions
CLAUSSEN Pickles
mustard, ketchup, mayonnaise, and additional Heniz 57 Sauce

Meyer Lemon Pudding Cakes

One of the only things that makes winter tolerable for me is that it means that citrus is back in season. And one of my favorite citrus fruits, a somewhat recent (read: last few years) discovery for me, makes these awesome layered cakes that are the perfect balance between sweet and tart.

Meyer Lemon Pudding Cake - Inverted

It’s a super easy recipe to make, and can be served either in the ramekin or unmolded and served on a plate. Simple enough for every day, but impressive enough for company. I’ve found the best price for Meyer Lemons in the Columbus area has been at Trader Joe’s.

Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cakes
recipe adapted from alpineberry’s interpretation of a Donna Hay recipe

2 tbsp (1 ounce) unsalted butter, softened at room temp.
3/4 cup granulated sugar
1-2 tsp finely grated Meyer lemon zest
2 large eggs, separated
3 tbsp all-purpose flour
1/2 tsp baking powder
1/3 cup freshly squeezed Meyer lemon juice
1 cup milk (lowfat or whole)

Preheat oven to 350F. Lightly butter 6 (6-8 fluid ounce capacity) ovenproof cups or ramekins.

Using a mixer or a wooden spoon, cream butter and sugar until mixture is light and fluffy. Mix in lemon zest and egg yolks until mixture is smooth. Mix in flour and baking powder. Add lemon juice and milk and mix until mixture is smooth.

In a separate bowl, whisk egg whites until stiff peaks form. (Make sure your bowl and whisk are clean or the egg whites may not reach full volume.) Gently fold beaten egg whites into the lemon mixture.

Divide the batter evenly among the ramekins. Place ramekins in a 9×13 inch pan and fill the pan with enough warm water to come halfway up the sides of the ramekins. Bake at 350F for 23-27 minutes until slightly golden on top. The top should spring back when lightly touched but leave a slight indentation. Carefully remove the ramekins from the water and cool on a wire rack for 30 minutes before serving.

Turkey Noodle Soup with Stuffing Dumplings

One of the things we did with our leftover Thanksgiving turkey carcass was to make a pot full of stock – cooked down and concentrated, it made the whole house smell great. Over the course of the week, I use it in a bunch of dishes, including this wonderful soup. What a great use of multiple leftovers! I added some cooked fideos to the finished soup to give it a bit more bulk.

Turkey Noodle Soup with Stuffing Dumplings

Turkey Vegetable Soup with Stuffing Dumplings
recipe slightly modified from Food Network

Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
8 oz. package fideos (or soup noodles), cooked

Directions

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Add cooked fideos to soup. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Farm Fresh & Local Produce – 9/19/09

Since September 19th was Market Days at the Worthington Farmers Market (which usually means that none of the regular farmers are there), we decided instead to make another trip down to Athens to hit their farmers market again – we had so enjoyed the baked goods at the first one we went to, that we’ve been dreaming about getting some more of that Crumbs Bakery veggie pizza.

Athens Farmers Market Sign 9/19/09

We got there a few minutes before market opening, and used to our markets here, started talking to some farmers, only to be approached and yelled at by a yellow-shirted Market Manager – yikes. You would have thought that we had held someone up at gunpoint. We may not have Avalanche Pizza here, but give me our laid back farmers markets any day of the week.

One of the things I love about that market, though, are the things that you see grown locally that you never see at our farmers markets here in Columbus – like this bitter gourd.

Bitter Gourd at Athens Farmers Market 9/19/09

And something we’ve been looking for up here in any form for ages – single clove garlic, which is absolutely wonderful sliced razor thin and then sauteed up with some broccolini.

Single Clove Garlic at Athens Farmers Market 9/19/09

Or the locally grown paw paw, which is something I personally can’t stand, but is something that seems to have a huge following around here.

Paw Paws at Athens Farmers Market 9/19/09

I’m not exactly sure what kind of nut a “butternut” is, but they had those there too.

Butternuts at Athens Farmers Market 9/19/09

Concord grapes are awesome for making jelly – we made a few jars this summer that were absolutely wonderful. Love that I can have a taste of summer when it’s so damn cold outside.

Concord Grapes at Athens Farmers Market 9/19/09

One of the discoveries we made this time around was the Avalanche Pizza stand. Oh, man, do they have a way with baked goods. We came home loaded down with pretty much one of everything, like this bread topped with tomatoes and anchovy (or was it sardines?).

Bread from Avalanche Pizza at Athens Farmers Market 9/19/09

There were even alpacas there to pet.

Alpacas at Athens Farmers Market 9/19/09

Unfortunately, as much as I love the stuff I can get at that farmers market, I didn’t care much for the overall vibe of the place. We’ll be back, for sure – but it makes us all the more appreciative of the awesome folks we have selling up here in Columbus.

Blueberry Streusel Scones

I think I’ve been in search of the perfect scone recipe for a while. More often than not scones are dry and tasteless. For the longest time I didn’t even think I liked scones because I’ve had so many bad ones.

This recipe is an exception to that rule – this is the kind of scone recipe that will make you fall in love with scones all over again.

Blueberry Streusel Scone

Blueberry Streusel Scones
recipe courtesy Joy of Baking

Scone Dough:
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) cream or milk

Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Preheat oven
to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 15 – 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days..

Makes 8 scones

Back in Business: bonopizza

I have great news for those of you who chipped in via the BonoPizza “pay it forward” program to help Bill & Peggy secure a new place – after a few false starts, they have finally reopened – in a cozy spot in the back of the Corner Market (corner of Northwest and Chambers). So if you sent money to them, be sure to stop by and grab your certificate.

The new location is deja vu for Bill, who had his first pizza place in the same location many years ago.

The pizza is as good as ever, and nothing beats grabbing a seat (there are only 12) and eating the pizza hot from the oven. They have two new ones that have become quick favorites for the both of us.

The first one is the Carbonara pizza, which is topped with Smithfield peppered ham/bacon that is caramelized for 3 hours with a ton of onions, and then topped with Asiago, fresh mozzarella and Parmesan cheese. It truly does taste just like a good carbonara.

Carbonara Pizza from bonotogo

My personal favorite is the Hippo pizza, topped with tomato sauce, garlic, anchovies, Emmenthal and Brie cheese, pistou and nicoise olives. It has this salty, sorta crunchy, hella creamy thing that rocks my world.

Hippo Pizza from bonotogo

They were giving people little shot glasses of creme brulee, a thick, rich custard with just the right amount of crunch on the caramelized topping. Apparently, these are a regular menu item. And I hear that he’s bringing back the crepes as well.

Creme Brulee from bonopizza

They’re open 6 days a week (closed Sunday), from 5-10pm. Run, don’t walk – there’s usually not a huge crowd, and I’m sure Bill and Peggy would love to see some more familiar faces.

If you’d like to go: Bonopizza, 1717 Northwest Blvd, 614-906-8646

Farm Fresh and Local Produce 9/12/09

Now that the quarter is coming to an end, I finally have a bit of time to get back to blogging. I have a whole backlog of stuff I want to get out to you all before the new year begins, and some of it (like this) will be a bit dated. This entry, for instance, was written back in September but never posted. Next year, I’ll try to be a better (and more timely) blogger. :)

Back to the market report:
The tide has definitely turned – the shift has been a bit subtle, but most of what you’re finding at the markets right now are the fruits and vegetables of fall – winter squash, apples and pears, root vegetables. I’ll miss the bounty of summer, but can’t wait to start cooking for fall. As the temperatures start drifting downward, all of a sudden those soups and stews and hashes sound a lot more appetizing. I love fall – that is, until fall becomes the neverending winter of my discontent. I suffer from seasonal affective disorder, so mid-January is the worst for me. So I’m going to enjoy the pleasant part while I still can. :)

This type of pumpkin (marina di chioggia) makes the most wonderful quiche. I get so tempted by it every year, but feel intimidated by it’s size. Maybe if I had to cook for a family of 12…

Pumpkin from Persinger Farms

Just as I’m getting sick to death of tomatoes, luckily tomato season ends. Remind me of this moment in January or February when I’m staring suspiciously at those anemic store-bought things they pass off as tomatoes wishing I had a real one.

Tomatoes from Wishwell Farms

Have no clue what people do with sunflower heads (eat the seeds, maybe?), but they sure are interesting to look at.

Sunflower Head

Mmm…turnips. I see a lot of stews in my future.

Turnips from Persinger Farms

My favorite way to decorate during fall is naturally – decorative gourds as a centerpieces, dried corn hanging from the door…

Decorative Gourds

Love the concept of the “fruit basket”, Gillogly Orchard style. For those of us who don’t want to commit to a large quantity of just one type.

Stone Fruit from Gillogly Orchards

And looking forward to the apple tarts that will start showing up at OK Mercantile in the next few weeks. For now, however, I need to be content with lemon poppyseed scones.

Scones from OK Mercantile

The next weekly market (9/19/09) will be Market Days in Worthington, which I plan to avoid like the plague. I’ll likely be in Athens instead…