Nicole Machado

South San Francisco Farmer’s Market
September 4, 2010 ·  

The SSF Farmer’s Market is entering into its down home stretch for the season. Don’t forget to stop by and check it out before it’s gone….

The South San Francisco Farmers’ Market opened Saturday, May 8th at Orange Memorial Park and will run until October 30th. Market hours are from 9:00 a.m. – 1:00 p.m.

For additional information please view the attached flyer or visit www.pcfma.com.

Down load flyer: ssf farmers market flyer                                

Get ready for fall by creating some tasty soup’s with fresh ingredients you find at the farmer’s market…

Farmhouse Style Corn Chowder:

Corn chowder is an American classic. Sweet corn and savory bacon are combined with onions and potatoes to create a hearty chowder that is a meal in itself.        

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 3 Cups Corn
  • 6 Ounces Slab Bacon, diced into 1/4 inch cubes
  • 1 Large Sweet Onion (such as Vidalia), diced small
  • 1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
  • 1/4 Cup Red Bell Pepper, diced small
  • 1 Pound Yukon Potatoes, peeled and diced small
  • 2 Tablespoons Butter, unsalted
  • 2 Tablespoons Fresh Thyme
  • 1 Teaspoon Ground Cumin
  • 4 Cups Chicken Stock
  • 2 Teaspoons Cornstarch dissolved in 2 Tablespoons Water
  • 1 Cup Heavy Cream
  • Salt and Pepper, to taste

Preparation:

Heat a 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.Add the butter, onion, leeks, bell pepper, thyme, and cumin and saute, stirring occasionally until the onion and bell pepper are soft.

Add the corn, potatoes, and stock. Bring to a boil and cook for about 10 minutes until the potatoes are soft. Use a spoon to mash some of the potatoes and corn against the side of the pot. Reduce the heat to medium and stir in the slurry of cornstarch and water. Return to boil and cook until the chowder thickens slightly.

Remove from heat and season with salt and pepper. Stir in the heavy cream just before serving.

Cidar Glazed Roasted Root Vegetable Stew

This is a hearty stew full of flavor. Roasting the vegetables creates an extra depth of flavor. Low-fat and nutritious are added bonuses to this very delicious meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1 Cup Yukon Potatoes, peeled and diced into 1/2 inch cubes
  • 1 Cup Parsnips, peeled and sliced 1/2 inch thick
  • 1 Cup Carrots, peeled and sliced 1/2 inch thick
  • 1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
  • 1 Cup Sweet Potatoes, peeled and diced into 1/2 inch cubes
  • 1 Cup Rutabagas, peeled and diced into 1/2 inch cubes
  • 1 Head of Garlic
  • 1 Cup Apple Cider
  • 3 Tablespoon Vegetable Oil
  • 2 Tablespoons Butter, unsalted
  • 4 Cups Vegetable or Chicken Stock, or Water
  • 2 Bay Leaves
  • 1 Tablespoon Fresh Chopped Thyme
  • 1 Tablespoon Fresh Chopped Sage
  • Salt and Pepper, to taste

Preparation:

Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast.In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes.

In a large, heavy pot, melt the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half.

Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes.

Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew.

Season stew with salt and pepper. Serve hot.

Nicole Machado
www.mve2day.com

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Comments

2 Responses to “South San Francisco Farmer’s Market”

  1. Brian Boisson on September 4th, 2010 12:55 pm

    Nicole,

    Farmers Markets are a lot of fun!

    You have to love all the samples too!

    Brian

  2. Larry Franzella on September 4th, 2010 7:43 pm

    Farmer’s Markets have popped up in a number of cities on the Peninsula and their popularity as a gathering spot seems to be growing. The San Bruno Farmer’s market takes place on Sunday mornings in the downtown area. Last weekned as part of the Farmer’s Market they also hosted an Art Walk. While there are only a couple of months left – September and October are usually very nice weather months and visiting the Farmer’s market can be a great outting.

    Larry Franzella

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