Texas Farmers MarketMarket Recipe: Sweet Potato, Persimmon & Pecan in Herb Brown Butter
Sweet Potato, Persimmon & Pecan in Herb Brown Butter
By Market Chef Maggie Perkins
Ingredients
2 sticks unsalted butter
Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice (Johnson’s Backyard Garden)
1/2 cup pecan halves (Yegua Creek)
1 pint young sweet potatoes, scrubbed well and sliced thinly (JBG Organic)
2-3 firm persimmons, sliced (Engel Farm)
1 tsp ground cinnamon
1 tsp powdered ginger
Over medium low heat, melt butter in a heavy skillet, undisturbed. When all butter is melted, begin skimming white solids from the top as they come to the surface.
When butter is clear of white solids, add whole sprigs of herbs and allow to warm in butter for about 15 minutes (or longer) to infuse butter with herbs.
Add sweet potato to browned butter and increase heat to medium high. Cook, stirring occasionally, for 5 minutes. Add persimmon and pecans. Cook for additional 5 minutes or until potatoes are tender (but not overly mushy). Season with cinnamon and ginger, tossing well.
Remove herb twigs. Remove to a parchment or paper-towel lined platter with a slotted spoon. Allow excess butter to drain. Serve warm.
Johnson’s Backyard Garden : sweet potatoes, herbs
Engel Farms: persimmon
Yegua Creek Farm: pecans
Pan-roasted Chicken with Eggplant & Mushroom Provencal
Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken
By Market Chef Maggie Perkins
Ingredients
Zero Waste Recipe: Mushroom Gravy
Market Recipe: Mushroom Gravy
by Market Chef Monique Santua of Gastromonique
Ingredients
2 tbs butter
Mushroom scraps (save these in the freezer when you’re making other mushroom dishes)
1 bunch Green Onions from Bernhardts Farm (minced)
16 ounces Vegetable Stock
1 clove garlic minced
1 tsp Xantham Gum (or other thickener)
Salt and pepper to taste
Instructions
In a saucepan over medium, melt butter. Add onions and garlic and sautee until tender.
Turn up heat to High and add mushrooms sauteeing until golden. Add xantham gum and stir to incorporate.
Add vegetable stock and bring to a boil. The sauce should start thickening once it starts to boil. Reduce the heat and simmer until you get your desired consistency adding more vegetable stock if necessary.
Salt and pepper to taste.
Napa Cabbage Kimchi by Uyen Pham
900 g. Napa cabbage
25-30 g. Korean Sea Salt
25 g. Garlic, finely minced
5 g. Ginger, finely minced
5 g. Sugar
5 g. Fish sauce
50 g. Scallions, greens only
50 g. Korean daikon, julienned
50 g. Carrot, julienned
Gochugaru to taste (Korean red chili flakes)
1. Rinse, strain, and then lightly salt cabbage in a bowl. Toss and set aside about 30 minutes or until cabbage is slightly translucent. Rinse and reserve.
2. Combine remaining ingredients and mix with cabbage. Pack in sterilized jar with an
airlock lid and allow to ferment at room temperature until you reach your desired taste.
Once designed flavor is reached, refrigerate to slow down the fermentation process.
Kombucha Recipe by Buddha’s Brew Kombucha
Ingredients:
- 1 gallon purified or bottled chlorine-free water
- 4-6 tea bags or 4-6 teaspoons loose leaf tea
- 1 cup (200g) sugar
- Kombucha Culture (SCOBY)
- 1-2 cups (250-500ml) strong starter liquid, aka well-fermented Kombucha (one bottle of Buddha’s Brew Kombucha)
- fruit, juice, flowers, or herbs (optional).
Equipment:
- pot or tea kettle
- wide mouth glass jar at least 1 gallon in size
- wood or stainless steel stirring spoon
- tight weave cloth cover (no cheesecloth) and rubber band
- bottles with tightly closing lids
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How To Brew It:
- Boil 4 cups (1 liter) of purified water.
- Add hot water & tea bags to pot.
- Steep 30 minutes, then remove tea bags.
- Add sugar and stir to dissolve.
- Check to make sure the sweet tea is body temperature or below. A clean finger is a perfect tool!
- Once it is, add SCOBY and starter liquid.
- Cover with cloth cover and rubber band or a custom brewer cap.
- Say a prayer, send good vibes, commune with your culture (optional but recommended).
- Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal
- It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
- After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
- Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel.
- Strain & flavor your kombucha (optional).
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