• Saturday is ‘Kids’ Vending Day,’ while end-of-August festival features Great Zucchini Races.
By Sara Conyers
Homer Farmers Market VISTA Volunteer
As the summer’s sunshine dims, just before the coolness of fall, lives my favorite time of year; harvest time.
Whether you are a seasoned Alaska gardener, one of the up and coming high tunnel growers, or a Homer Farmers’ Market shopper, you probably noticed that the season’s harvest is coming in. This year, the Homer Farmers’ Market’s Chef at the Market series features several demonstrations on different ways to preserve the harvest.
Last week’s demo featured Lori Jenkins’ Layered Greek Broccoli and Cauliflower Marinade, a simple and delicious way to store your broccoli, cauliflower, romanesco and other heirloom varieties. It can be added to greens for a complete salad, served on the side, or over rice and quinoa. Since it hasn’t been canned, it must be stored in the refrigerator and can be kept for up to three months.
Your taste buds will thank you for such a treat in November. The “Chef at the Market” series continues this Saturday, with Jenifer Dickson’s “Love Your Leafy Greens” from 1:30 – 3 p.m., in the back activities tent.
For the youngsters, this Saturday is Kids’ Vending Day starting at 11 a.m. Kids’ are welcome to bring their talents to market; if you made it, you can sell it. This is a great opportunity for kids to make extra cash, socialize with other young entrepreneurs and learn business skills in a fun environment.
Mark your calendars for the annual Zucchini Festival coming up Aug. 31. The zucchini-themed celebration will feature cooking demonstrations, the Great Zucchini Race, and more. Have your kids choose a zucchini now from your garden to grow big for the zucchini races.
As the days get shorter and the garden gets smaller, make time to preserve the harvest.
For your broccoli and cauliflower, try out Lori’s delicious marinade.
Layered Greek Broccoli/Cauliflower Marinade
Veggies and Herbs:
2 lbs fresh, local broccoli
1 lb local cauliflower
2 large, tender red onions
2 T fresh oregano
1 tsp fresh thyme sprigs or little leaves
3 cups olive oil
6-7 garlic cloves
5 tsp sea salt or Himalayan Pink Salt
1/8 tsp cayenne pepper powder
Fresh ground black pepper (to taste)
1 tsp dijon mustard
4 cups apple cider vinegar
Prepare broccoli and cauliflower for steaming. Thinly slice red onion for layering in the jars. Harvest and de-stem oregano and thyme sprigs. Peel fresh garlic cloves for pressing. Once all the ingredients are gathered and ready, have on-hand four clean wide-mouth quart jars.
Mix the marinade in a half-gallon jar, boiling 1-2 inches of water in a stainless steel pot with a steamer basket. Place broccoli in the pot once the water has boiled and steam is rising. Cover and lightly steam for 3-4 minutes, just until all the broccoli florets and peeled stem pieces turn bright green and place in a bowl.
Lightly steam cauliflower and set aside in a bowl. The steaming is to help the vegetable accept the marinade, not to cook it, they should remain crunchy.
Layer the warm broccoli in the bottom of each jar, add raw onion slices, then a layer of cauliflower, add 1 tablespoon fresh oregano and 1/2 teaspoon fresh thyme leaves, then another layer of broccoli to fill the quart jar.
Once the jar is packed to the shoulder, shake vigorously and pour in the marinade. Cover the jar and once cooled for an hour or two, store in the refrigerator or a very cool room for up to three months. Enjoy over rice or quinoa, on leafy salads, or as a side dish.
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