This week at the South of the James farmers’ market, the sun was shining and there was a smorgasbord of fresh produce just waiting to be be chopped, cooked and served to market shoppers. I had to feature this gorgeous purple cauliflower as the opening photo. I love the gradient of the supporting leaves, with their dark purple edges and lavender stems. The shading highlights the beautiful Gothic cathedral-esque architecture of the vegetable in a way that simple white couldn’t. Please excuse me for the poetic vibe, but it’s inspiring to be around such great local veggies!
At the market demo tent last Saturday morning, Chef Sam Baker gathered his ingredients and set to work on the three featured dishes of the day.
There was a lot of colorful cauliflower at the market this week, so the Vegology Veg of the Week board displayed some facts about this often overlooked vegetable. Cauliflower has made several appearances on this blog in the past, so I offered some ideas for preparation in addition to those featured in the Chef’s demonstration.
Cauliflower on Vegology:
The Chef featured prepared food vendors too this week. Vendors like Simply Savory and Empress Farm sell jams, salsas, condiments, and canned goods that make eating local at home quicker, easier, and much more flavorful. We often see them sitting side by side at the market, but we don’t always know how to combine the prepackaged goods with the fresh-from-the-farm produce to create a delicious meal. The Chef showed shoppers how to do just that, as he served Tuckahoe lamb in a Simply Savory fig jam marinade and Barham Seafood shrimp in an Empress Farm strawberry jalapeno BBQ sauce.
Chef Sam’s food samples never last long, but occasionally he can grab a few bites to share with the great, hardworking people who bring all these fresh ingredients to market.
After passing around some BBQ shrimp samples and giving the lamb plenty of time to marinate, the Chef revealed his plan for the other ingredients on the table.
The first main dish was a marinated lamb chop, served with patty pan squash and cauliflower. The Tuckahoe lamb was marinated in fig jam, a little water, garlic, mint, basil and crushed red pepper.
Omnivores enjoyed the whole dish, while vegetarians snacked on the brightly colored summer veggies. The Chef fielded a lot of questions about the purple cauliflower from Norma’s Produce, the orange cauliflower from Pleitez Produce, and the patty pan squash from Rocking F Farms. It was evident that the market goers were not at all shy about asking questions about what was on their plates. The habit of asking questions about your food has its benefits, and we were happy to answer all of the inquiries that came our way.
The final main course item was a “kitchen sink” dish, a meal with which I am very familiar! We make kitchen sink pasta, salads, curry and stew at my house every once in awhile. The main premise is that you throw in “everything but the kitchen sink.” Cavanna spinach and cheese ravioli was tossed with just about everything else the Chef had picked up that day, and together with the vegetable medley, the ravioli delivered delicious Cavanna vodka sauce. This is a great way to use up vegetables at the end of the week or any time you are trying to clean out the refrigerator. The tender pasta pillows had just enough flavor to stand alone, but they were simple enough to work well with other vegetables.
Thanks to Barham Seafood, Cavanna Pasta, Empress Farm, Haas Mushrooms, Norma’s Produce, Pleitez Produce, Rocking F Farms, Simply Savory, Tuckahoe Lamb and Cattle Co., Walnut Hill Farm Produce, and all of the other featured market vendors for producing this week’s fresh and tasty ingredients.
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Have a question for Chef Sam Baker? Send me an email at vegologyblog [at ] gmail [dot] com or put it in the comments. We’ll get you an answer AND your question may be included in an upcoming Vegology Ask the Chef post!