“How to Build a Beginner Pantry, Part 3″
Local Farmers’ Markets
I hope you are having fun and exciting cooking in your new pantry. I am sure you have been keeping inventory and making certain that you are not over buying. With each season come new items that are best for that time of year. It is time to visit your local farmers’ markets to truly enhance your pantry as each season arrives. This also, gives you a chance to start off each season with a new dish for your friends and family. I know we are all guilty of looking in our closets each season and repeating that we have nothing to wear. We can’t have that happen in your pantry!
It is amazing and interesting to take time to visit any farmers’ market. For instance, even if you make your own jelly, you will always find a new tip or combination to try. I often take time to learn from other Chefs so I may be inspired in my own work. Recently, I picked up a few of the wonderful products offered at the Farmers’ Market.
The list is as follows:
Baby back ribs from Farm to Market pork, Red Squirrel almonds, Montana Produce at Mountain View Gardens, Beeline Nutty Almond Honey butter, and Moose Meadow Gardens produce.
Farm to Market pork raises their own hogs and carefully feeds them only quality ingredients from local farmers. Beeline has their own bees and harvests the honey. The produce is the highest quality and truly does not use pesticides. The recipes on the almonds at Red Squirrel are all their own and incredibly tasty. Take the time to ask important questions on how to use their products and when their products are in season so you can stock up. Armed with all of these new items for your pantry, let’s cook!
Can’t you taste that right now? With the appetizer completed, on to the salad course. Simply use the beautiful butter lettuce (from Moose Meadow Gardens) and cherry tomatoes (from Montana Produce at Mountain View Gardens) you purchased at the Farmers’ Market. You have already washed them properly. I prefer to tear the lettuce for a more rustic tone and drop a few whole cherry tomatoes on top. Add the Red Squirrel almonds crushed or whole for an extra pop. They will offer texture and a zip with the cinnamon. Drizzle with your champagne truffle vinaigrette recipe from the last article for the final finish. Not only are you creating a healthy meal, but a meal with the highest of flavor and quality found locally.
For dinner, baby back ribs from Farm to Market Pork are on the menu. Fire up your grill for the best result. Start by taking your meat out of the refrigerator and let the chill off of the ribs. Meat cooks best when you don’t shock it at
refrigerator temperature. Slather the top of the ribs with the following glaze and continue to do so as the meat cooks. Be mindful of cross contamination between cooked and uncooked meat when glazing.
Angels’ Rib Marinate or as a Glaze:
¼ cup soy sauce
¼ cup teriyaki sauce
3 tbsp honey
1 tsp garlic
1/4 tsp chopped ginger or powdered
Dash of sesame oil
Dash of Mirin
Cracked black pepper
Toasted sesame seeds
Whisk all ingredients well and use as a marinate for up to 24 hours or a glaze at the time of cooking.