Fun Playing With Salmon & the First Fruits of the 2015 Gardening Season

Due to Bob's ongoing medical issues, it doesn't look like we will have a garden this year. So, we are making up for it my availing ourselves of the abundance at area farmers' markets, and so far, 2015 looks to be a great year to support your local farmer!

We've also been eating a lot of Alaskan salmon since the season started at the end of May. Copper River Season is almost over! We've been able to score the real deal, sold so fresh it doesn't need anything but a little salt and pepper and a light rub of EVOO before cooking, at Kate's Fish (West Side Market), Mister Brisket, and BayLobsters Fish Market and Cafe (Twinsburg). But we've also enjoyed other Alaskan salmon (from these same three purveyors) that has also made us very happy this spring.

Alaskan King Salmon from Mister Brisket

Alaskan Salmon from Mister Brisket,  Asparagus Risotto

Same fish, same day, but wanted to show you the Asparagus Risotto I made.

Salmon Salad, On the Rise Bakery roll

The above salmon became salmon salad a few days later, here is it served on a roll from On the Rise Bakery.

First Copper River Salmon

Seasoned with a tear for my late friend Dominic Cerino, who introduced Cleveland to Copper River Salmon, and who passed away two years to the day we cooked this. 

Served up with Ohio City Pasta Beet Pappardelle and Grilled FM Asparagus.

The leftovers from this salmon specimen and other OCP leftover pasta became a tasty salmon-pasta salad dinner.

Pretty sure this Copper River Sockeye also came from Mister Brisket. Served here with Ohio City Pasta, FM Asparagus, and homemade Guacamole.

Our most recent Copper River Sockeye came from BayLobsters in Twinsburg. Last night, we served it grilled, with grilled Farmers' Market potatoes, the last of this season's Farmers' Market asparagus (grilled) and grilled garlic scapes from our backyard. On the side, local lettuce topped with grilled Black Velvet Apricots brushed with butter, and a splash of exquisite aged Balsamic. 

I hope this little post encourages you to go out and play with Alaskan Salmon and local produce while the playing is good. We've been to three Farmers' Markets so far this spring, and we've had no problem getting anything we wanted at North Union Farmers' Markets at Shaker Square and Chagrin Falls, and the Geauga Fresh Market. 

Fun Playing with Farmers' Market Goodies

I wrote yesterday about the fun I had playing with local and sustainable food at the Geauga Fresh Farmers Market. I returned home, hungry for breakfast. I enjoyed a variation on a treat I loved as a child - bananas and sour cream. The first time I brought bananas and sour cream to a Cleveland food event (a Break-the-Yom-Kippur-Fast meal, which is traditionally dairy) - no one knew what to make of it.

This dish is simple: cut up banana (or your fruit of choice), top with dollop of sour cream, and enjoy with fresh bread and butter.


Organic Banana, Blue Jay's Blueberries, Ridgeview Farms Raspberries, Organic Valley Reduced Fat Organic Sour Cream


Challah with Hartlzer Farms Butter

We got the challah at D&R Bagels in Solon, but Bob forgot to ask where they get it from. It is soft and sweet - a perfect foil for natural roll butter.

As dinner time beckoned, I defrosted the ground lamb I had purchased from Great American Lamb, and made Kofta. I made a paste of onion, garlic, ginger, garden New Mexican Hot Pepper from the freezer, Cilantro, and mixed it into the meat, together with Indian spices. I then formed it into small meatballs, and fried them.







This operation yielded a nice quantity of lamb fat and fond in the pan. I poured off most of the fat, but kept enough to sautee the beans, together with a healthy dose of Herbthyme's fresh garlic, and a bit of salt and pepper - it didn't need another thing!



I'd never had "black" or "burgundy" or "purple" green beans before. As you can see, they are actually green inside. Moreover, when you cook them, the coolest bit of alchemy happens:



Yes indeedy - they turn green!



Yum!

The final dinner component would be Saffron Style Basmati Rice (I call it that because even though the spice packet I bought at the Asian market says "Saffron" - I don't think it is). I sauteed onion, then spices in Ghee, then added the raw rice and continued to saute until the rice became opaque. I then added the requisite amount of boiling water, covered, and cooked gently to doneness.







Dinner from the Farmers' Market was served!



Is there any food more fun in this world than the Earth's fresh and local bounty!

Fun Playing with Food at the Farmers' Market

I began my day today determined to get back to the Geauga Fresh Farmers Market. We had visited earlier this year, on a "preview" day, and there were only a few vendors. When I rolled in this morning, the joint was jumping!

These terrific musicians sure helped to create a festive and welcoming atmosphere.





The following are in no particular order. Also, I note that some of the vendors really need to think a little more about marketing - after all, this is a business and the goal is to sell what you have so you can make money. So - invest in at least one professionally made, large sign so we know who you are, and have some business cards or flyers, so we know where to find you! Some of the tables are unidentified in my photos because there wasn't a good sign. This is better:




Black Beans and Green Tomatoes

I bought some of the beans. They had green beans, also, when I arrived, but sold out by the time I was ready to purchase - a word to the wise about shopping at a farmers' market - dally not in deciding what you want!





I bought two varieties of garlic.


Courtney of Herbthyme Proudly Shows Off Her Wares

Courtney says that by next week, she's have home-made jams for sale. Yum!





I bought a pint of Blue Jay's blueberries.





Sweet, purplely jewels of goodness!




Samples of Spicy Lamb Smokies

Ok, I'm sold. What's for dinner?





Should make amazing Koftas!


Lambswool Blanket

This farm lets nothing go to waste.



Sirna's brought fresh-ground peanut butter in addition to their veggies.





Looked delicious. Visit them on the web here.
















Salsa and Tomato Sauces from Luciano's Ristorante

This is a truly sad story. I met Luciano for the first time today - a sweet, gentle man probably in his 60s. When I asked him for a card or a menu, so I could try his restaurant, he said that he had none - his wife had been "in charge" of such things, and she had recently passed away. One of the vendors told me his wife died July 5, of ovarian cancer. I truly felt for this man - I hope he will be ok.


The last two slices of Luciano's pizza are sold





The Sassy Italian also sells "Italian Coffee" for consumption at the market. Since I don't drink coffee, I did not learn what this is.



Ok - some people grow things that you can't eat.





I bought some of the peaches from this stand - didn't realize until I got them home that they aren't ripe yet. But they smell heavenly, even though they are hard.





These are some of the most amazing berries I've ever tasted - just on the edge of overripe - loaded with sweetness - well, the photos say it better than my words can:
















This stand did so well, it was sold out before I even arrived at the market. They sell organic clothing as well.










Of course, Brandon Smith, the next generation of Wayne Cattle Company, had his meat in cold storage. Here's an example:






Mackenzie has become my favorite goat cheese


Paper Mache Mascot









After a few tastes, I settled on the Sweet Fire - which has a touch of habanero pepper in it - to stuff our squash blossoms with.




















I feel lucky to have this marvelous market so close to my home. Though we are not locovores by any means, we do prefer to eat foods that are produced locally using sustainable methods.

So - what did I do when I got home from the market? That will be the next post.