I’m not a big fan of breakfast food. If I was given the choice between a bowl of cereal or salad greens to start my day, I’d almost always choose the latter. Most mornings I find myself craving last night’s dinner leftovers more than muffins, oatmeal, or a plate of scrambled eggs.Read More
Technically, the Sage Farm booth offers shoppers one option: a sausage, egg and cheese sandwich, served with local greens on a baguette. But those in the know can order another treat.
Simply called "The Gluten Free Option," the sandwich was invented for Tom, a frequent visitor to the Sage Farm stand. Two plump sausage patties (made with Sage Farm pork at the nearby Adams Slaughterhouse) sandwich a fried locally-raised egg, a slice of cheese, and crisp farm-fresh greens. You can add a squeeze of Sriracha if you’d like and then head to a nearby bench to enjoy this slightly-messy, yet always delicious, treat.
Can’t make it to the market? Make your own sandwich at home and get the farmers market experience in your own kitchen.
For each sandwich, you will need:
- 2 3-ounce breakfast sausage patties (The sausage is really the star here, buy bulk sausage from a local butcher, or make your own.)
- 1 egg
- Slice of cheese
- 1 handful of fresh greens (spinach, mizuna, arugula, tatsoi, etc.), torn into sandwich-sized pieces if necessary
- Salt and pepper
- Hot sauce, if desired
Over medium heat, heat a skillet large enough to hold the sausage in a single layer. Lay the sausage patties into the skillet and cook until crisp and brown, flip over and continue to cook until cooked through (about 10 minutes total). Remove from pan and lay on a sheet of paper towel to absorb any excess fat. Do not drain fat out of the pan.
Fry the the egg(s) to your desired doneness, seasoning with salt and pepper. At the market, Farmer Tyler cooks his eggs to medium, but at home you might prefer a runnier egg.
Build your sandwich: sausage patty, slice of cheese, greens, egg, hot sauce if you’d like, and the second patty. Dig in!
On the Kitchen Workshop, host Mary Reilly from Edible Pioneer Valley, speaks with Sherri Brooks Vinton about boiling-water canning and getting your kitchen "canning ready" so you can take advantage of the market when the mood strikes! Sherri is the author of the Put 'Em Up series of preserving and canning cookbooks.
Read on for recipes for Lemon-Ginger Marmalade and Pickled Mushrooms. Learn more about Sherri and get more recipes at www.sherribrooksvinton.com.
LEMON GINGER MARMALADE
Makes 5 cups
Lemon and ginger, a classic combo of sunny and warm together in one great spread. The rind from the lemon give this marmalade some bite so it’s not all frills. This is a great topper for some hearty rustic bread that can stand up to a jam with attitude.
- 2 pounds lemons (8–10)
- 2 cups water
- 4 cups sugar
- 1 (4-inch) knob fresh ginger, minced
1. Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water.
2. Cut off the tops and bottoms of the lemons deeply enough to remove the solid disks of pith and reveal the flesh of the fruit. Quarter the fruits and cut away the center rib. Flick out the seeds with the tip of your knife. Thinly slice the quartered lemons crosswise. Combine the lemon slices with the water in a large nonreactive pot and bring to a boil. Remove from the heat and set aside overnight to soften the rinds.
3. The next day, measure the volume of the lemon mixture (you should have about 4 cups). Return the lemon mixture to the pot and add an equal amount of sugar, along with the ginger. Slowly bring to a hard boil, stirring frequently to avoid burning the sugar. Continue cooking until gel stage is reached (see page 28), about 15 minutes.
4. Remove from the heat. Allow the marmalade to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.
Use the boiling-water method as described on page 20. Ladle the marmalade into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch of headspace between the top of the marmalade and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.
PICKLED BUTTON MUSHROOMS
Makes about 2 pints
A number of cultures lay claim to mushroom pickles: Italy, Germany, and Poland all have their style with these tasty bites. I’ve taken the United Nations’ approach — this is a mash-up recipe that takes a little bit from each tradition.
- 2 cups cider vinegar
- 1/2 cup brown sugar, packed
- 2 bay leaves
- 2 tablespoons salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seed
- 1 pound white button mushrooms, stemmed
- 1 medium onion, chopped
- 1 small red bell pepper, seeded and chopped
Combine the vinegar, brown sugar, bay leaves, salt, peppercorns, and fennel seed in a large nonreactive saucepan, and bring to a boil. Add the mushrooms, onion, and bell pepper and return to a boil. Reduce the heat and simmer for 5 minutes.
Refrigerate: Transfer to bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle into clean, hot pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 20 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.
Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).
Look below for recipes for Kale Granola and an Emerald Gimlet. Delicious ways to detox!
Makes about 2 quarts
The combination of kale, oats, and nuts is crunchy and satisfying. Everyone likes to munch on this as a snack – it doesn’t even seem to last until breakfast to top yogurt, mix with fruit, or serve with milk. It’s easy to vary the nuts and the dried fruit with your favorites.
5 cups curly kale (stripped from stalk, chopped or torn into large bite-size pieces, rinsed and dried well)
6 tablespoons virgin coconut oil, divided
3/4 teaspoon kosher salt
1/4 cup light brown sugar
6 tablespoons pure maple syrup
3 cups rolled oats
1 cup broken pecans, broken walnuts or sliced almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1 cup dried cranberries, roughly chopped
1/4 cup dried apricots, chopped
1/4 cup raisins, roughly chopped
1. Preheat the oven to 300 °F.
2. Make sure the kale is well dried. Place the kale in a bowl with 1 tablespoon coconut oil and 1/4 teaspoon of salt. Knead or massage with your hands until the coconut oil is rubbed on all the leaves. Set aside.
3. In a small bowl, whisk together the remaining 5 tablespoons coconut oil, and the brown sugar, maple syrup, and remaining 1/2 teaspoon salt. In another larger bowl, combine the oats, nuts, and seeds.
4. Take 2 tablespoons of the wet ingredients and combine with the kale. Rub it over the leaves. Pour the rest over the oats, seeds and nuts and mix very well until incorporated and oats are completely covered.
5. Line two 12- by 17-inch baking sheets with parchment paper or a silicone mat. Place the oats on one sheet, spreading them out evenly, and the kale on the other sheet. (The kale seems to crisp up better separately, but you can mix the kale and oats together and it will work.) Bake all for 25-30 minutes, mixing 2 or 3 times to prevent the outer edges from burning, and also rotating the trays. I sometimes switch the oven setting to convection bake if the mixture doesn’t seem to be crisping up. Remove the kale when it is crispy, but not browned. Remove the oats when they are crispy or nearly crispy and before the nuts are burned. Both with get crispier once they sit on the counter cooling.
6. When cooled, combine the kale with the oats. Add the dried fruit. Pack into mason jars for storage.
Cook’s Note: I’ve switched to coconut oil instead of canola oil for making granola (though substitute canola or another vegetable oil if that is what you have.) I love the subtle flavor coconut adds, and nutritionists are recommending its healthier properties. In warmer weather, coconut oil looks like an oil; in cooler weather it tends to solidify. For this recipe, if solidified, I usually put the jar in a saucepan of hot water until it becomes liquid again. Also, if you mix it with cold maple syrup it tends to solidify again which makes it hard to coat the oats and kale, so I usually just have maple room temp or heat it up very slightly before mixing the liquid ingredients.
Juice a few kale leaves in a juicer and store in the fridge until ready for your cocktails. If you don’t have a juicer, you can make kale juice in a blender by puréeing several kale leaves with just enough water to get the blender moving. Purée until as smooth as possible then strain for juice. You need a fine strainer to remove the fresh grated ginger for a smooth, chilled emerald green gimlet.
2 ounces gin (or vodka)
1/2 ounce fresh kale juice
1/2 – 1 teaspoon fresh ginger, grated*
3/4 ounce fresh lime juice
3/4 ounce simple syrup
Lime wheel or small kale leaf for garnish
1. In a mixing glass or shaker, add the gin, kale, ginger, lime and syrup. Fill halfway with ice and shake vigorously for about 20 seconds until very well chilled. Double strain through a small fine mesh strainer to catch the fresh ginger into a martini or coupe glass. Garnish with a lime wheel/and or a small piece of kale.
* Add 1 teaspoon of fresh grated ginger if you love ginger.
Cook’s Note: To make simple syrup, add 1 cup of sugar to 1 cup of boiling water and stir until dissolved. Store in a mason jar; it keeps for weeks.