The Market Chef

When I travel around the country and the world I make a special effort to visit farmers markets where ever I go.  I find them to be very interesting and informative.  I can see what everyone else is doing and maybe find out something I didn’t know.  I can see all of the different types of produce from other regions and I can make some new friends.

I recently went to Germany for the Christmas markets with friends and did just that….Found the local farmers market and made some new friends.  Even in December in Germany the farmers market are open.  OK.  Now you’re wondering, where is she going with this?  Well, other people from other countries do the same thing.  Besides all of the wonderful fresh produce, a farmers market is a great place to really see what is going on in an area and meet people.

Last week at the Downtown Phoenix Public Market I met a very nice young man from Belgium.  His name is Toon.  He has been backpacking through the U.S. this summer and had just returned from northern Arizona where he observed some of the rituals and ceremonies of the Indian tribes in this region. 

I explained to him that as the market chef I prepare dishes from fresh produce and other food products and serve them to the public as a “taste of the market”.  You need to understand that anyone who hangs out in the Arizona desert in the summer carrying a giant backpack looks really skinny to the market chef.  So with good old Arizona hospitality, I fed him.  There was an abundance of fresh local produce that I had just prepared to serve to Toon!

We had a nice chat about Toon’s travels and my friend James (from Australia) came by and we all made a new friend.  Toon, I hope you enjoyed all of those veggie burritos that I made you eat and all of the tortillas I gave you to munch on while you hitchhiked to Sedona to see red rock country.  But, most of all, I hope you will take a positive experience back to Belgium.  Good to meet you my friend!

Every Farmers Market is a great melting pot-of people, food and stories.  I always have a new recipe idea for you.  Swing by with your bag of produce.  Ask me some questions, and I’ll give you some new ways to play with your food!

Toon and Chef Elizabeth

Fresh and Tasty!  Here is a sampling of what is fresh in the market now.

 Cucumbers * Eggplant * Garlic * Grapes * Green Beans * Leeks * Cantaloupe * Lemon Basil * Sweet Basil * Rosemary * Thyme * Tarragon * Onions * Curley Parsley * English Parsley * Honeydew Melon * Watermelon * Pears * Okra * Peppers * Arugula * Scallions * Eggs * Mint * Chives * Tomatoes * Zucchini * Yellow Squash * Radishes…….just to name a few……..

Try this pear recipe for a light, tasty and elegant summer dessert.

Baked Pears

4 Pears, Any variety, almost ripe.

½ c. Brown sugar

⅓ c. Butter

1 tsp. Cinnamon

½ tsp. Nutmeg

½ c. Dark Rum

1 tsp. Vanilla

Cut the pears in half, lengthwise and core.  Place them face down in a baking dish.  Sprinkle with brown sugar, vanilla and spices.  Dot with butter and pour the rum over them.  Cover the dish with foil and bake in a moderate oven (350 degrees) until done.  Check them after 20 minutes and baste with the sugar, butter, rum in the bottom of the pan.

Serve warm with unsweetened whipped cream and a sprig of mint.

Since this blog goes, literally, everywhere, it’s important I make myself clear.  So, today we will talk about chili peppers.  Last week I posted a recipe for Habañero, Pineapple, Mango Dip.  I assumed, and we all know what that means, that anyone reading knows what a habañero chili pepper is.

Habañero chili peppers are from the capsicum genus family.   One of the hottest chili’s, it varies in color including green, yellow, orange, red and pink.  This chili originates from South America and is named after the Cuban city “La Habana” (Havana).  They contain calcium, vitamin C, iron, potassium, beta-carotene, thiamine and riboflavin.  This little chili packs a big nutritional punch  and tastes good too.

There are literally dozens of chili varieties available around the world.  Look around your market and see how many you can find.

Believe It or Not Chili Trivia

·         The Cuna Indian in Panama trail chilies behind their boats to keep sharks from attacking.

·         Paint or petroleum jelly laced with chili and painted on the bottom of a boat will keep barnacles from sticking.

·         Parents used to put chili powder on children’s fingers to keep them from biting their nails.

No Fear!!!!!!!!!   What’s your first thought when you see a delicious looking meal?   For most people, it’s “No way can I make that!”    All too often I hear this as I am demonstrating the various produce and other food products in the Downtown Phoenix Public Market.

You see chefs on TV and special events and they always make whatever they’re cooking look really easy.  Then you go out and buy that fancy cookbook and the list of ingredients and instructions are mind boggling.  You feel defeated before you even start.

Years ago my father sold sign kits for a company whose motto was KISS.  I was always intrigued by that motto which was, as I remember it, Keep It Simple Stupid. Perhaps it was only KIS but to a thirteen year old KISS sounded a lot more interesting. I remember too that the phrase made sense to me and I thought about it a lot and actually tried to apply it.  When you think about it, the phrase can be applied to just about anything……like food and food preparation.

So, as I start out this blog about the farmers market my first thought for you is don’t be afraid to try foods you have never tasted.  Don’t be afraid to combine different ingredients with different spices no matter how weird you may think they are.  That’s how great recipes and good food happen.  You don’t need a long list of fancy ingredients, directions and prep time to enjoy really great food.  You’re already on the right track by supporting the local farmers and fresh foods in your particular regions.  So keep it simple and don’t be afraid to try something different.   Try this fearless recipe and enjoy!

Habanero, Pineapple, Mango Dip

12 oz Cream Cheese

¼ c. Green Onions, chopped

1/4 c. to ½ c. Habanero Salsa with pineapple (pineapple can be optional)

2-3 Tbsp. Mango Jam

Salt & Pepper to taste

Optional:  ¼ c. Chopped nuts like walnuts or almonds

Mix all ingredients together.  Adjust the salsa and jam to your own taste. 

Chill and serve with crackers or sliced baguette.