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My Market, My Kitchen, Week 19

We are sad to countdown to the last of our outdoor markets this season, but fall has officially arrived and we have only four weeks left to enjoy our weekend mornings outside at the markets.  The good news is that we still have music, hot cider, donuts and three featured recipes!  See them below and stock up on this weekend.  Upload your photos to social media and don’t forget to tag #mymarketmykitchen.

Bacon Onion Jam Grilled Cheese

recipe for the jam from the New York Times

We are not joking around when we say that you must make this jam.  Then, spread it along with Singing Hills Dairy’s fresh chevre onto sourdough bread.  Add a slice of sharp aged cheddar and grill it.  Serve it to anyone you want to impress.  It’s sweet, salty, smoky and delicious.  We also want to try it with brie and goat cheese.  If you do, let us know how it is!

A couple of notes on the recipe.  Bacon isn’t the easiest thing to dice so make sure that you are using a very sharp knife.  We also feel that you could just pulse it in a food processor for similar results.  And, in the recipe, it notes that you must be patient while the onions caramelize.  We found that it took about 1.5 hours for ours to get “jammy” and we added a few tablespoons of water three different times during the process.  It was well worth the wait.image copy 2

http://cooking.nytimes.com/recipes/1015978-bacon-onion-jam

Celery Apple and Fennel Slaw

Bon Appetit

Celery is often overlooked and seen as a low calorie vessel for peanut butter or hummus.  This is likely because a lot of people by it from a large grocery store where it has traveled in plastic bags and doesn’t show off the vegetable’s best qualities.  Truly fresh celery, like the bunches Uproot Farms will be bringing this weekend to Fulton, are a vastly different story.  Aromatic, refreshing, and satisfyingly crunchy, this is the type of celery that won’t be taking a back seat to dips.  Instead, it’s a star in this salad that combines it with fennel and apples then tops it with a lemon and apple cider vinaigrette.  The lemon highlights celery’s subtle citrus fragrance and the apple vinaigrette gives the salad a nice tart flavor.   This is a versatile dish, but we think it would be perfect with a roasted pork tenderloin.

http://www.bonappetit.com/recipe/celery-apple-and-fennel-slaw

Mini Apple Donut Skewers with Salted Caramel Sauce

Our Life Tastes Good blog

Love the mini cider donuts from Sweetland Orchard? Do you miss them during the week?  We can help.  We would never claim to be able to recreate the market’s donuts, but this recipe does a pretty good job of satisfying your craving.  These donuts are baked in mini muffins tins and after they’ve been rolled in cinnamon and sugar they look just like little donut holes!  The recipe is very straightforward and has been tested again and again.  And again.  Because we like apple donuts a lot.  Enjoy!

http://ourlifetastesgood.blogspot.com/2012/09/mini-apple-donut-skewers-with-salted.html

 

-By Becca Camacho