Roasted Autumn Harvest Vegetable and Bulgar Wheat Salad

Autumn is the best time of year at the farmers market, especially here in SLO county. I have to say that September through November are probably the most abundant three months of the entire year, and I feel sorry for whom ever does not take advantage of it. Summer and autumn sort of crash into each other, and it seems like everything is in season. It is amazing to see autumn apples right next to dry farmed watermelons; pumpkins next to bell peppers and green beans; and tomatoes next to collard geens. I LOVE it!!! I have been so busy lately that I feel like autumn is passing me by way to quickly. I have hardly entered the kitchen except to throw something quick together (between teaching night culinary classes, my one year old, and my husband's two businesses, I feel quite swamped). This recipe sort of came out of using up what was left in the fridge before the next mornings trip to the farmers market. I really like it, but I have done bulgar wheat salads before. I love whole grain salads though... they are so easily adapted to any season, are nourishing and filling, and typically quite easy to prepare. Hope you like it!! Oh... and I know I have been using sheep milk feta and goat cheese way too much... I am going to try and incorporate some different cheeses in. It is just that they both are so good, especially with autumn fruits (by far the most unique of the year)!!!

Roasted Autumn Harvest Vegetable and Bulgar Wheat Salad
Serves 4 as a side dish
Autumn
-1 cup bulgar wheat
-1 3/4 cup vegetable stock or water
-1 bulb fennel cut into 1/2" wedges through the core
-1 small orange bell pepper, seeds removed and pepper quartered
-1 small red bell pepper, seeds removed and pepper quartered
-2 portobello mushrooms, sliced into 1 inch slices
-1 red onion, cut into 1/2" wedges
-1 1/2 tablespoons extra virgin olive oil
-salt and fresh ground pepper

Combine the bulgar wheat and vegetable stock in a sauce pot. Add a good pinch of salt and bring to a boil, immediately turn down to a simmer, cover, and cook until the bulgar wheat has absorbed all liquid, about 10-15 minutes. Set aside until ready to use.

Pre-heat oven to 400 F. Toss cut autumn vegetables with the extra virgin olive oil, a good pinch of salt, and a few grindings of fresh pepper. Pour out onto a baking sheet or tray, and roast in the oven until tender and slightly browned in areas, about 20-25 minutes. Set aside to cool. Rough cut the vegetables into bite sized pieces. In a large bowl combine the vegetables with the bulgar wheat. Finish the recipe as follows...

To Finish
-1/2 cup toasted and chopped walnuts
-1/3 to 1/2 cup crumbled goat cheese or sheep milk feta
-1/4 cup chopped basil
-Juice of 1 orange
-1 tablespoon sherry vinegar
-2 1/2 tablespoons extra virgin olive oil
-salt and fresh ground pepper to taste

Toss the bulgar wheat and vegetables with all of the above ingredients. Taste and adjust seasoning as necessary with salt and fresh ground pepper.

Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro

I bought a large bag of Peruvian beans today at the farmers market in SLO. Also known as a Mayocoba bean, this tan, oval shaped bean is similar to a pinto bean in both flavor and texture, and is used quite a bit in Latin American cooking. It cooks up nice and plump, with a creamy texture and good flavor, and it holds it shape perfectly. The beans I bought today were picked and dried just recently, so they took no time to cook, about 40 minutes with no soaking. The older the bean, the longer the cooking time!

I have never worked with this bean before, so I decided to keep it simple. I had a few small red and yellow bell peppers to use up, as well as a bunch of cilantro. I also just bought a very good, very soft and creamy sheep milk feta, and decided to incorporate that as well. The below recipe is what came out, and I really like it! My 1 year old daughter and I ate these beans with a side of roasted sweet potatoes and some steamed and marinated collard greens, all from this mornings market. Autumn is by far the best time of year at the farmers market here on the central coast!

Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro
Serves 4 as an entree, 6 as an entree with tortillas
Autumn

For the Beans
-1 cup freshly dried Peruvian Beans
-1 bay leaf
-1 dried chipotle pepper
-salt to taste

Pick over the beans and discard any pebbles and/or twigs. Rinse the beans well. Place in a large, heavy bottomed pot and cover with four times the amount of water. Add in the bay leaf and chipotle and bring to a boil. Turn down to a simmer, and cook the beans until tender but still holding their shape, about 40 minutes. Add salt to taste and simmer five minutes more. Strain the beans, saving the broth, and discard the bay leaf. If you like heat, mince up the chipotle and add back into the beans, otherwise, discard. Set the beans and broth aside.

To Finish
-1 tablespoon extra virgin olive oil
-1 small onion, diced small (about 4 ounces)
-1 small red bell pepper, roasted, peeled, seeded, and diced
-1 small yellow bell pepper, roasted, peeled, seeded, and diced
-1 large clove garlic, minced
-Cooked beans from above
-1 cup bean broth
-1/4 packed cup sheep milk feta
-1-2 tablespoons fresh chopped cilantro
-salt and fresh ground white pepper to taste
-Lime wedges and fresh tortillas

Heat the extra virgin olive oil in a large saute pan over medium-high heat. When hot, add in the onion. Saute, stirring often, until the onions begin to soften, about 2-3 minutes. Add in the diced peppers and garlic, and saute for 2 minutes more. Add in the beans and the broth and bring to a simmer. Simmer until the liquid has reduced to about 2-3 tablespoons. Turn off the heat and stir in the feta and cilantro. Season to taste with salt and fresh ground white pepper. Serve with lime wedges and tortillas if desired.

Rinconada Dairy Pozo Tomme

I want to give a wide, open arm welcome to Rinconada Dairy at the Saturday morning farmers market in SLO. Rinconada Dairy makes one of the best raw sheep's milk cheeses I have ever had. It is called Pozo Tomme,and it is delicious. Rinconada dairy showed up at the SLO Saturday morning market a couple of weeks ago, but I kept forgetting to bring extra money so I could buy a wedge of their fantastic cheese. Well, this week I remembered. The best way to eat this cheese is just as it is, though, this morning dipping it in Stotley's Bee Farm Honey was quite exceptional. Rinconada Farm also brought pasture raised chickens to the market this morning. As far as I know, they are the only local farm raising eating chickens this way. I am bringing even more extra money next week so that I can buy a chicken as well. If you are looking for healthy meats to feed your family, pasture raised and grass fed are the only way to go. Please go to the market and show your support for this great farm, I want them to stick around!!

Two Great Summer Condiments: Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo

Here are two great summer condiments to keep in the refrigerator; Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo. The poblano sauce is great to drizzle over quesadillas or corn crepes filled with black beans and goat cheese, and the pico de gallo is perfect for dipping organic corn chips, to roll into tortillas with avocado, or to eat with eggs. Both are quick to make and stay fresh in the fridge for at least 4 days, though the pico de gallo probably won't be around that long (ours hasn't anyway!). Sorry, no photos, our camera has been broken and we just have not gotten around to getting a new one.

Roasted Poblano and Tomatillo Sauce

-1 tablespoon extra virgin olive oil
-1/2 yellow onion, diced
-1 clove garlic, smashed
-1 poblano pepper, roasted, peeled and seeded, and chopped
-8 tomatillos, husks removed, tomatillos chopped
-1 teaspoon ground cumin
-1/2 cup vegetable stock
-salt and fresh ground pepper to taste

Heat the extra virgin olive oil in a medium sized sauce pan over medium heat. When hot, add in the diced onion. Cook until the onions begin to soften, about 3-4 minutes, stirring often. add in the rest of the ingredients and bring to a simmer. Cover, turn the heat down to low, and cook until the tomatillos are falling apart, about 15 minutes. Puree in a food processor until smooth and season to taste with salt and fresh ground pepper.

Mixed Tomato Pico De Gallo

-3 large tomatoes, chopped
-4 small yellow tomatoes, chopped
-2 small orange tomatoes, chopped
-Handful or sun gold tomatoes, quartered
-6 scallions, chopped
-1-2 cloves garlic, minced
-1 jalapeno, minced
-2 tablespoons citrus juice
-salt and fresh ground pepper to taste

Combine everything in a bowl and mix. Season to taste with citrus juice, salt, and fresh ground pepper. Let sit at least 15 minutes so the flavors can begin to meld.

Hello

I just want to say a quick "Hello" to everyone, and that I am sorry I have not updated the blog in quite a few days. My whole foods program I'm teaching at Cuesta College just started this week, and I have a few other things going on, so I have had no time to cook or test recipes. I will soon!! Maybe Friday. Anyway, please check back and thanks for your support!

I want to tell all of you SLO county readers about a great local food and living blog. It is called Localette, and is written by Jennifer Olson. She is probably on of the best food photographers I have ever seen. She shares terrific recipes accompanied by beautiful pictures, and promotes local designers, foodies, writers, restaurants, and much more. She did a very nice plug for Seasonal Cuisine, which you can check out here. Thank you Jen for such a great site and taking such gorgeous pictures.

If anyone knows of other great SLO county blogs that focus on food or local living, please share in the comments area, I would love to know about them.

Mini Zucchini-Tomato Frittatas

These little frittatas make a great breakfast, brunch, or lunch item. They are fairly quick to make, easy, and make use of terrific summer produce. This recipe can be adapted to any season. For example, use Swiss chard and fresh chopped thyme in autumn; or green peas,asparagus, and tarragon in the spring.

On another note, I am leaving town for about 10 days. My husband, my daughter, and I are going to Michigan to visit family, so I won't be updating my farmers market picks. I did go this last Saturday however, and it looks like summer is in full swing. All kinds of melons have shown up, and eggplants are everywhere. I am sure August is going to bring lots of tomatoes, corn, okra, and more summer squash and green beans. Can't wait!!!

Mini Zucchini-Tomato Frittatas
Summer, Makes 12 frittatas

-1 tablespoon extra virgin olive oil
-1/2 red onion, diced
-2 zucchini, cut in half lengthwise and sliced thin
-1 large tomato dice, or 10 grape sized tomatoes quartered
-1/4 cup crumbled feta cheese
-1/4 cup chopped basil
-8 large, farmers market organic eggs
-salt and fresh ground white pepper

Heat the extra virgin olive oil in a large saute pan over medium heat. When hot, add in the onion and saute until beginning to soften and brown, about 3-4 minutes. Add in the zucchini and saute until just tender. Toss in the tomatoes and season to taste with salt and white pepper. Let cool slightly.

Pre-heat the oven to 375 degrees. Line 12 baking cups with muffin papers. Add the crumbled feta and the basil to the cooled zucchini. Whisk up the 8 eggs in a large bowl and fold in the zucchini mixture. Season with a little more salt and pepper.

Divide the frittata mixture up between the 12 muffin cups. Bake in the heated oven until set and slightly brown on top, about 15-20 minutes. Serve hot, warm, or at room temperature.

Welcome Edible SLO

The other day I was purchasing some bulk items at Sunshine Health Food store in Morro Bay and came across a new publication being offered in San Luis Obispo County. Edible SlO, as it is titled, is exactly the kind of local food publication this county has been lacking. I read my first issue cover to cover and am very excited. Edible SLO will be published quarterly and will be covering every aspect of our local food scene such as organic farms, Community Supported Agriculture (CSA), urban and community gardens, chefs that support local farmers, Slow Food movement, Food not Lawn Groups, Farm to School groups, and anything else that supports our local food shed. There is also a section of seasonal recipes (yes, seasonal!)that actually use local foods, along with a resource for the featured ingredient.

I think Edible SLO is just what our local food scene needs to sort of tie us all together. Thank you to Bob Banner, publisher of Edible SLO as well as Hope Dance, for providing a locally published resource that reflects our locavore way of life and beliefs. I am very excited about this and am encouraging you locals out there to check out this magazine. I have included a link under My Favorite Websites, and you can also link to the Edible SLO website via this post. Help support our truly local publications, it is just as important as supporting our local food system. We need local voices.