One of my favorite ways to spend time at the market is asking our farmers about their favorite ways to cook the vegetables they’re selling at their booths. When you start with the highest quality, seasonal ingredients, you can’t go wrong with simple preparation. Chef Aimee Novak taught us that.
Stay tuned for more simple, delicious recipes from your farmers and ranchers!
photo courtesy of Whipstone Farm
Ozette potatoes
Shanti Rade, Whipstone Farm
Roast these heirloom potatoes in a Dutch oven (maybe something like this) with olive oil and several whole cloves of garlic. Put the lid on while they’re in the oven so they get nice and soft. Finish with kosher salt.
Click here for more Whipstone-approved recipes.
photo by Sarah Hyde
Kabocha squash
Sarah Hyde, Hassayampa Vineyard & Farm
Use a potato peeler to remove the very bumpy parts (you can eat the dark green skin). Slice in half and scoop out the middle. Cut into cubes; toss with olive oil, paprika, cumin, salt, and pepper. Add a little bit of brown sugar to help caramelize them. Roast at 350 degrees for about 30 minutes.
Check out this recipe for more guidance.
Verdolagas (purslane)
Fernando Aguiar, Aguiar Farm
Chop and sauté with onions, garlic, and tomatoes. Add chopped roasted green peppers if you’d like. They have lots of omega-3’s — very healthy. I (Kelley) like to eat them with eggs for breakfast.
written by Kelley Villa, Market Manager
kelley@prescottfarmersmarket.org