This is (sniff) our last outdoor market of the season and it’s promising to be a beautiful weekend. The temperatures are warm, the produce is diverse and pretty, and there will even be trick-or-treating. On days like this when you still feel like sitting outside and grilling, it’s hard to imagine that we will soon be putting our grills and patio furniture away for the summer. Because of that, we are giving you recipes for now and “for later”; and!, we have a bonus extra recipe for you to try this week. The recipes for now are grill-friendly so you can take advantage of this mild autumn. The recipes “for later” are soups for you to have now and freeze extra (or double batches) for later. You’ll be happy you have a stocked freezer on a cold February eve!
Grilled Broccoli with Chipotle Lime Butter and Queso Fresco
Food and Wine
This is not your grandma’s steamed broccoli recipe. This one takes vibrant green stalks, cooks and slightly chars them on the grill then adds in hot sauce, lemon and queso fresco. Basically, it’s the broccoli you always wanted. We think that you could easily serve these with grilled cod from Wild Run Salmon and some corn tortillas for a fresh take on tacos.
Grilled Pork Chops with Sauteed Apples, Onion Rings and Mustard Greens
Is there a better sweet and savory combo than pork and apples? It speaks autumn. Make this recipe market-friendly by buying your pork from Aunt Annie’s (Fulton) or Sunshine Harvest Farm (Kingfield). Substitute the granny smith for one of our sweeter varieties and leave out the sugar in that part of the recipe. Additionally, Uproot Farm and Waxwing Farm still have beautiful kale that can sit in for these greens. This recipe is a full menu. Try it out on your family. Then invite guests over for an encore.
For Now and Later
Winter Squash Soup with Gruyere Croutons
We’ve been a fan of this soup since 2004 during a holiday potluck get together. It’s smooth, comforting and the gruyere croutons are a savory added crunch. Make two batches of the soup and then, on a cold Sunday night in January, your only job is to make the croutons, maybe a simple salad, and enjoy dinner by a warm fire.
Sweet Potato Gratin with Chile Spiced Pecans
Food and Wine
Savory, sweet, spicy. Oh, and crowd-pleasing. This is a nice dish to balance out flavors on your Thanksgiving table. The best way to make this a “now and later” dish is to times the recipe by 1.5. Make the sweet potatoes together, putting a full 12 servings into a dish and freezing it while putting the balance of the recipe into a smaller dish to make now. After the pecans have cooled, freeze 2 cups in an airtight container to sprinkle on the sweet potatoes at Thanksgiving and spread the other cup on the “now” dish. Do the same with your marshmallows which will be fine in your pantry until Thanksgiving. Then, get excited that you can check one of your holiday dishes off your list!
By Becca Camacho