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Recipes

Filtering by Category: condiments

Grandma Sadie's Zucchini Relish

Sarah West

Ingredients
10 cups chopped zucchini
4 cups chopped onions
2 large green peppers, chopped
2 large red peppers, chopped
¼ cup pickling salt (or kosher salt)

Pickling syrup:
6 cups sugar
3½ cups cider vinegar
1 ½ tablespoons turmeric
3½ tablespoons corn starch
2 tablespoons nutmeg
1½ tablespoons celery seed
½ teaspoon black pepper

Steps

  1. Mix chopped ingredients with salt and let stand overnight. Rinse with water and drain well.
  2. Prepare pickling syrup. Heat syrup ingredients until blended. Add zucchini mixture and bring to a boil. Simmer 5-10 minutes. 
  3. Pack into sanitized pint jars leaving ½ inch space on top. Wipe jar rims with a cloth dipped in simmering water.
  4. Apply lids. Adjust lids by tightening fully then loosening by ¼ inch. Process in a hot water bath for 15 minutes. Let cool.

Makes 7-8 pints

2014 Urban Fair winning recipe from Jamie Suehiro

Chow Chow Relish

Sarah West

adapted from the Ball Complete Book of Home Preserves 

Ingredients
2 cups coarsely chopped English cucumber (or other unwaxed cucumber)
1 ½ cups chopped seeded red bell peppers
1 ½ cups chopped cabbage
1 ½ cups sliced onions
1 ½ cups chopped cored green tomatoes 9 cups water, divided
1 cup canning or pickling salt
3 cups white vinegar
2 ½ cups granulated sugar
3 Tbsp. mustard seeds
2 Tbsp. celery seeds
1 Tbsp. ground turmeric
1 ½ cups diced green beans, blanched
1 ½ cups diced peeled carrots, blanched

Steps

  1. In a large glass or stainless steel bowl, combine cucumber, red peppers, cabbage, onions, and green tomatoes. Add 8 cups of the water and pickling salt. Cover and let stand in a cool place for 12 hours, or overnight. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid. Set aside.
  2. In a stainless steel saucepan, combine remaining 1 cup water, vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat. Add drained cucumber mixture, green beans and carrots and return to a boil. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 40 minutes.
  3. Ladle hot relish into prepared jars, leaving ½ inch head space. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to “fingertip-tight”.
  4. Place jars in canner and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

From the recipe collection of:
Hillsdale Farmers’ Market Chef Kathryn Yeomans
The Farmer's Feast
http://thefarmersfeast.me/

Piccalilli Relish

Sarah West

adapted from the Ball Complete Book of Home Preserves

Ingredients
5 cups finely chopped cabbage
4 cups chopped cored green tomatoes
1½ cups chopped onion
1 cup chopped seeded red bell pepper
1 cup chopped seeded green bell pepper
3 Tbsp. salt
1¼ cup pickling spice
4 Tbsp. coarsely chopped gingerroot
2 Tbsp. mustard seeds
3 cups white vinegar
1¾ cups water
1 cup granulated sugar
2 tsp. ground turmeric

Steps

  1. In a large glass or stainless steel bowl, combine cabbage, green tomatoes, onions, red and green peppers and salt. Cover and let stand in a cool place (70 ̊-75 ̊F) for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.
  2. Tie pickling spice, gingerroot, and mustard seeds in a square of cheesecloth, creating a spice bag.
  3. In a large stainless steel saucepan, combine drained cabbage mixture, vinegar, water, sugar, turmeric, and spice bag. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 20 minutes. Discard spice bag.
  4. Ladle hot relish into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to “fingertip-tight”.
  5. Place jars in canner and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

 

From the recipe collection of:
Hillsdale Farmers’ Market Chef Kathryn Yeomans
The Farmer's Feast
http://thefarmersfeast.me/

Tomato Jam (Melmelada de Tomàquet)

Sarah West

adapted from http://spanishjourneys.com/oliveme/2011/09/23/tomato-jam-with-museu-de-confitura-seal-of-approval/

makes about 4 half pints

Ingredients
3½ lbs perfectly ripe plum tomatoes
1 apple, peeled, cored, & chopped
1½ lbs sugar
1 oz (two tablespoons) freshly squeezed lemon juice a big pinch of salt
a sprig of fresh thyme

Steps

  1. Blanch the tomatoes for several seconds in boiling water, and then shock the tomatoes by submerging them in iced water to stop the cooking. Peel and core the tomatoes and put them into a large, heavy jam-making pot.
  2. Add the sugar, lemon juice, salt, and branch of thyme to the tomatoes. Bring to a simmer, then a steady boil, stirring every few minutes. Watch the jam closely as the water cooks off and the juices become syrupy: you’ll need to stir it steadily to make sure it doesn’t stick to the bottom of the pan. Squash any big chunks of tomato while you’re at it. Skim off any foam that forms on the surface (those dense little bubbles will cloud the jam’s sparkle later if not removed). The jam will begin to set up in about 25 to 35 minutes. When it’s softly set, remove the thyme and ladle the jam into sterilized hot jars and seal.

Note: If you like, you can add spices to this jam, such as a pinch of smoky cumin and/or spicy pimentón, a cinnamon stick or a couple of cloves (that you can fish out before putting the jam in the jar), or a bit of ground ginger or cardamom.

Zucchini-Pepper Relish

Sarah West

adapted from the blog “Simple Bites”

yields about 10 half-pint jars

Ingredients
6 cups/890 g chopped green bell pepper (about 6 whole peppers)
6 cups grated green or a mix of green & yellow zucchini (about 2 ½ -3 pounds zucchini)
2½ cups grated onion (about 2 large onions)
4 cups/960 ml apple cider vinegar, divided
2 cups/400 g granulated sugar
2 Tablespoons sea salt
2 Tablespoons mustard seed
1 teaspoon celery seed
½ teaspoon red pepper flakes

Steps

  1. Sterilize five 1-pint or 10 half-pint jars. Prepare a waterbath for canning.
  2. Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.
  3. Drain the vegetables and return them to the pot. Add the remaining 2 cups apple cider vinegar, plus the sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
  4. Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
  5. When the processing time is up, remove the canning pot from the flame and remove the lid from the pot. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

From Chef Kathryn LaSusa Yeomans

 

Peach Chutney

Sarah West

makes about 2 quarts – easily scales up (doubles, triples, or more)

The term chutney comes from the Indian word chatni, meaning "strongly spiced." It is a condiment, typically consisting of a mix of chopped fruits, vinegar, spices and sugar, cooked into a chunky spread. It pairs well with grilled or roasted meats, cheeses, or as an hors d’oeuvre with papadam crackers. Generally speaking, chutneys tend toward the spicy side, but it's easy to adjust the heat factor if you make your own.

Ingredients
2 large peaches
2 Tbsp. extra virgin olive oil
1 large shallot, diced small
1 large garlic clove, peeled and minced
½ inch piece of fresh ginger, peeled
1 Tbsp. minced lemon zest
¼ cup lemon juice
¼ tsp. red pepper flakes, or to taste
1 tsp. white wine vinegar
1 Tbsp. light brown sugar
½ tsp. kosher salt, plus more to taste
3 whole cardamom pods

Steps

  1. Bring a pot of water to a boil. Cut a shallow X in the bottom of each peach. Plunge the peach in the boiling water. After 30 seconds to a minute (when the skin begins to lift away from the flesh), remove the peach to a bowl of iced water to stop the cooking and make the peach cold enough to handle. Peel the peaches and chop them into ½ inch chunks.
  2. Heat the olive oil in a non-reactive skillet over a medium flame. Add the shallot, garlic, and ginger, reduce the heat to medium-low, and cook until the mixture is fragrant and has softened, about 5 minutes. Add the remaining ingredients, raise the heat, and bring to a boil. Reduce heat to low and cook at a steady simmer for 20 minutes, until the fruit has softened, the chutney has thickened, and flavors have melded. Adjust seasoning with salt, sugar, vinegar, or spice if needed.
  3. If you like, you may can your chutney, sealing according to manufacturer’s directions in sterilized canning jars with two-piece lids. Alternatively, store the chutney in the refrigerator once it has cooled to room temperature. The chutney will last at least a week to ten days in the refrigerator. If canned, the flavor will continue to develop over the next month as it sits. Remove cardamom seeds before eating.

Bread & Butter Pickles

Sarah West

(makes about 8 pints)

Ingredients

36 small pickling cucumbers (about 5 pounds) be sure to choose very fresh, firm pickling cucumbers
1 large onion
½ cup kosher or pickling salt
5 cups cider vinegar
5 cups granulated sugar
1 ½ tsp. turmeric
1 tsp. celery seed
1 Tbsp. yellow mustard seed

Instructions

  1. Scrub the cucumbers with a vegetable brush and rinse thoroughly.
  2. Slice the cucumbers into rounds; ¼ to ½ inch thick. Discard or eat the ends of the cucumbers.
  3. Slice the onion into strips.
  4. Place the cucumber slices and onion strips into a clean non-reactive bowl. Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.
  5. After the salting process, rinse and drain the cucumber and onions.
  6. Thoroughly wash your hands & the canning equipment with hot, soapy water.
  7. Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.
  8. Pour the vinegar, sugar, & spices into a large non-reactive pot. Stir the liquid with a wooden spoon until the sugar has dissolved. Add the cucumber-onion mixture.
  9. Turn the flame to high. Bring just to a simmer, but do not boil.
  10. Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands.
  11. Place the sealed jars in the hot water-filled pot in which you sterilized your jars.
  12. Bring to a boil.
  13. Process in a boiling water bath for 15 minutes.
  14. Carefully remove the processed jars from the water bath and allow them to cool, undisturbed, for 24 hours.
  15. Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals. After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid. If you can lift it in this manner, consider the seal tight – label & store your pickles in your pantry.

 

These pickles are good right away, & better in a month. Stored properly, they will last about a year.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/

Herb Vinaigrette

Sarah West

Ingredients
½ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh herbs (oregano, basil, thyme), chopped
1 clove garlic, minced
~ salt
~ pepper

Steps

  1. Whisk together vinegar, mustard and garlic. Add herbs and olive oil and whisk again. Add salt and pepper to taste.
  2. Refrigerate in a jar if not using immediately. Let vinaigrette come to room temperature before using.

Mushroom Gravy

Sarah West

makes about 4 cups

Ideally, I use 2 pans to make this gravy. The good news is that the chanterelles can be cooked ahead, eliminating the need for both pans taking up precious stove real estate when you are trying to pull together your gravy. In fact, the gravy itself re-heats nicely if you want to make the whole thing in advance.

Ingredients
2 Tbsp. extra virgin olive oil
½ pound chanterelle mushrooms (or substitute other wild mushrooms), cleaned and sliced
2 Tbsp. chopped shallot or leek
1 tsp. fresh chopped marjoram or thyme, optional
salt and freshly ground black pepper to taste
⅓ cup Madeira or sherry
4 Tbsp. butter
½ pound shiitake mushrooms, sliced
⅓ cup all-purpose flour
4 cups mushroom broth, poultry broth, vegetable broth, or meat broth

Steps

  1. Heat the olive oil in a skillet over a high flame. When the oil is quite hot (shimmering but not smoking), add the sliced chanterelle mushrooms and cook over high heat, stirring often, until all the liquid that the mushrooms give off cooks away. Reduce the heat to medium and stir in the shallot or leek and the fresh herbs. Cook for about 5 more minutes, until the aromatics are tender and the mushrooms are thoroughly cooked and beginning to brown.Season with salt and freshly ground pepper. Increase the heat once again to high, then add the Madeira or Sherry. Let the wine bubble away, then remove the pan from the heat.
  2. Next, or simultaneously, add the butter to a wide saucepan and heat over a medium-high flame. Add the shiitake mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned. Season with salt and pepper, then stir in the flour. Cook for a couple of minute, moving the ingredients around with your spoon, until the flour begins to brown lightly. Stir in the broth. Bring the gravy to a boil, add in the cooked chanterelle mushrooms, then reduce the heat and simmer until thickened to your liking, about 20 minutes.

recipe by Chef Kathryn Yeomans
The Farmer’s Feast

Find the complete blog post and other recipes here (link).

Cranberry Mostarda

Sarah West

makes 3 cups

This sweet-savory mustard fruit condiment is magic paired with roast turkey, ham, pork, chicken, duck, or goose. It also makes for a lovely accompaniment to a charcuterie or cheese plate. And I am at a loss for a better way to elevate leftovers to a more elegant sandwich than with to slather a spoonful of fruit mostarda over sliced turkey...except if maybe you added Ancient Heritage Dairy Adelle Cheese and some crisp market salad leaves along with!

Ingredients
1 pound fresh cranberries
2 cups granulated sugar
2 cups water
3 Tbsp. dry mustard (such as Colman’s)
1 Tbsp. black or brown mustard seeds
1 Tbsp. yellow mustard seeds
salt
the zest & juice of 1 orange

Steps

  1. In a small, heavy-bottomed pot, combine the cranberries with the sugar and water and bring to a simmer. Cook for several minutes, until the cranberries begin to burst.
  2. Mix the dry mustard powder with enough additional water to make a thin, pourable paste. Add the reconstituted mustard, along with the seeds, to the cranberries. Season the mixture with salt. Simmer, stirring now and then to prevent scorching, until the mixture has thickened (it should be the consistency of melted jam), about 15 minutes. Remove from the heat. Stir in the orange zest and juice. Allow to cool to room temperature.
  3. The mostarda will keep, in a sealed container in the refrigerator for a week.

Chef Kathryn Yeomans ~ The Farmer’s Feast
http://thefarmersfeast.me/ or visit The Farmer’s Feast on Facebook
Hillsdale Farmers’ Market’s Feed Me Fresh Cooking Class

 

Salsa Verde

Sarah West

Ingredients
2 lb. Fresh tomatillos
1 cup chopped onion
1 to 2 hot peppers, cored, seeded and chopped.
1 cup minced cilantro
¼ cup Fresh lime juice
2 cloves garlic
~ salt to taste

Steps
Remove husks from tomatillos, wash, dry and cut in half. Place tomatillos cut side down on a foil lined baking sheet. Roast until the skin begins to blacken, about 5 minutes. Let tomatillos cool for about 10 minutes then place in a food processor along with the onions, peppers, cilantro, lime juice and garlic. Pulse until the mixture is finely chopped. Season with salt, put into a container and refrigerate for a few hours.

Cucumber Raita

Sarah West

Ingredients
2 medium cucumbers
2 cups yogurt
~ salt
~ cayenne (to taste)

Steps
Cut cucumbers in half lengthwise, scoop out the seeds and cut into small diced size pieces. Sprinkle cucumber pieces with some salt, then fold pieces into the yogurt. Season with cayenne, add more salt if needed.

Peach Salsa

Sarah West

Ingredients
3 large peaches, skinned and diced
½ onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), minced
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
~Salt and pepper, to taste

Steps
Combine all the ingredients in a medium bowl. Add salt and pepper to taste. Let sit for 30 minutes. Note: If salsa is too hot, add another peach.

Greens Marmalade

Sarah West

This medley of chopped healthful greens and assertive seasonings is delicious on its own, or can be embellished with a slice or sprinkle of cheese. Based on a selection from the cookbook Mostly Mediterranean by Paula Wolfert, it is a perfect year-round recipe – choose greens that are fresh and in season.


Ingredients
1 pound fresh spinach, escarole, Swiss chard, dandelion, kale, etc. (a combination works best, if using just spinach, you may need another ½ pound)
1 garlic clove, peeled and lightly crushed
2 Tbsp. olive oil
4 flat anchovy fillets, drained and crushed with a fork (optional)
1½ tsp. capers, preferably salted, rinsed and drained
¼ cup chopped pitted purple olives
1½Tbsp. seedless black or yellow raisins, soaked in warm water, drained and chopped
&frac18 tsp. hot red pepper flakes, or more to taste
kosher or sea salt and freshly ground black pepper
grilled or toasted ciabatta, baguette or other rustic, crusty bread

Steps

  1. Remove the tough stems and leaves from the greens, then wash them thoroughly. Cook the greens for several minutes, until tender, in boiling salted water. Refresh in cold water. Drain the greens and thoroughly squeeze dry. Chop roughly.
  2. In a skillet large enough to accommodate the chopped greens, heat the garlic in the olive oil over a medium flame. When the oil is hot, and the garlic is lightly browned, remove and discard the garlic. Add the anchovies, if using, and stir for several seconds until they begin to dissolve in the oil. Add the greens and fry for a minute, stirring. Add the capers and cook for another half a minute. Stir in the olives, raisins, and pepper flakes, and remove the mixture from the heat. Using a wooden spoon or heat-proof rubber spatula, scrape the mixture out of the pan and onto a cutting board. Allow to cool, and then chop fine by hand. Alternatively, chop in a food processor. Adjust seasoning if needed with salt and freshly ground black pepper. This preparation can be made several hours in advance or the night prior. Cover and refrigerate until ready to serve. Allow to come to room temperature before proceeding.
  3. Top the toast with the greens and serve. If desired, sprinkle the greens with cheese or top with a slice of cheese (such as Asiago or Pecorino Romano) and run the toasts under the broiler to glaze. Serve warm or at room temperature.

from Chef Kathryn Yeomans of The Farmer’s Feast

Carrot Pickles

Sarah West

Very Easy Mexican Style Picos (Escabeche)
Makes 1½ quarts

Even if you’re not into canning or “putting up”, you can still make pickles. This recipe comes together very quickly, and then the pickles marinate in the refrigerator; ready as soon as they cool, improved by the next day, lasting about a week.
Serve these pickles alongside tacos, sandwiches, or grilled steak, or on their own as an appetizer.

Ingredients
4 tsp. olive oil
¾ cup sliced white onion (about 1 medium onion)
2 garlic cloves, peeled
4 cups (1 quart) sliced carrot
4 or 5 jalapeno peppers (amount depending on how spicy the peppers are, and how spicy you like your pickles), sliced lengthwise and seeded
a pinch of dried Mexican oregano a large pinch of salt (to taste)
1 cup apple cider vinegar
1 cup water
1 6-ounce can of pineapple juice

Steps
In a non-reactive pot, large enough to accommodate all of the ingredients, heat the oil over a medium flame. Add the onion and garlic cook for several minutes, stirring often, just until it starts to soften. Add the carrots and continue to cook, stirring once in a while, for several more minutes. Stir in the jalapeno, oregano, salt, and liquids. Bring the mixture to a boil. Turn off the heat and allow to cool to room temperature. Refrigerate the cooled pickles.
Note that these pickles do not contain sufficient acid for canning.

Mayonnaise with Fresh Herbs

Sarah West

Ingredients

2 egg yolks
1 tsp. lemon juice (plus more to taste)
2 tsp. champagne vinegar (plus more to taste)
salt and pepper
1 tsp. Dijon mustard (optional)
1 Tbsp. water
1⁄4 cup extra virgin olive oil
1 cup vegetable or peanut oil
2-4 Tbsp. chopped soft herbs (such as parsley, chervil, tarragon and chives)

Steps

  1. Combine the yolks, lemon juice, vinegar, salt and pepper, Dijon mustard if using, and water in the bowl of a food processor. Turn on to combine the ingredients thoroughly.
  2. Add the oil, little by little in a thin stream at first, until the emulsion begins to form and the mayonnaise starts to thicken. Continue to add the oil, a little more quickly, but still in a slow, thin stream. Adjust seasonings, fold in herbs (do not process herbs).

 

Notes

Mayonnaise can be made by hand by combining the ingredients in a bowl rather than a processor, and whisking with a wire whisk. Whisk rather frantically, adding the oil drop by drop in the beginning, gradually increasing to a thin, steady stream.

In the spring, try a seasonal Oregon mayonnaise: omit the mustard and replace the herbs with 1⁄2 cup Douglas Fir tips, chopped)

 

recipe by Chef Kathryn Yeomans
The Farmer’s Feast

Pickled Cherries

Sarah West

adapted from Chez Panisse Fruit by Alice Waters by Kathryn LaSusa Yeomans

Ingredients

2 pounds cherries (sweet or tart)
1 1⁄2 cups sugar
4 1⁄4 cups white wine vinegar
4 cloves
6 peppercorns

Steps

  1. Rinse, dry, and pick over the cherries, discarding or eating any blemished ones. Cut the stems down so that they are a half-inch long.
  2. If you would like to can the cherries, prepare eight 1-pint canning jars and self-sealing lids in boiling water, following the manufacturer’s instructions.
  3. Stir together the sugar, vinegar, cloves, & peppercorns in a non-reactive saucepan. Bring to a boil over a high flame. Cook the brine for 3 minutes.
  4. Pack the cherries into a food-grade plastic or glass container, or pack them into the canning jars.    Pour the hot brine over the cherries, cover, and if canning, process them in a boiling waterbath for 10 minutes. If refrigerating, cover, allow to cool to room temperature, and refrigerate, making sure that they are fully submerged in the liquid. Let sit for 2 weeks before eating, or 2 months if you have canned them.

After opening, the canned cherries will keep refrigerated for a year.
Chef Kathryn Yeomans
The Farmer's Feast
http://thefarmersfeast.me/

 

Basic Quick Pickle Recipe

Sarah West

Lots of vegetables can be utilized with this brine when you want a quick batch of refrigerator pickles. Pour it (hot) over green beans, asparagus, carrots, cauliflower, celery, spring turnips, fennel bulb, Swiss chard stalks, etc. Let the vegetables marinate for a day or a week before eating, and enjoy the pickles for the next month or so. If you make up a batch of brine, you can keep it handy in the refrigerator for a couple of weeks, pulling it out to heat and use with vegetables as you bring them home from the market. This recipe halves or doubles easily.

Ingredients
4 cups vinegar (white wine vinegar, red wine vinegar, or apple cider vinegar)
2 cups water
1 cup sugar
1 cup kosher salt
1 tsp. black peppercorns
4 or more garlic cloves

optional spices such as allspice, clove, cinnamon stick, Szechuan peppercorns, mustard seed, fennel seed, dried whole chili or chile flakes, coriander, celery seed, juniper berry, etc.


optional fresh herbs, such as thyme stems, rosemary branch, bay leaves, fennel fronds, dill, oregano or marjoram stems

Combine all of the ingredients except the fresh herbs in a non-reactive pot. Heat over a high flame, stirring until the salt & sugar are dissolved in the liquid. Bring just to a boil. Remove from heat. Pour hot over vegetables, allow to cool to room temperature, and refrigerate.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/

Chimichurri

Sarah West

Chimichurri is a parsley-based sauce from Argentina. Look a lot like a liquid pesto, chimichurri is a great condiment for grilled meats, chicken and seafood. It's very easy to make and will keep for a few days. Enjoy!

Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
5-6 garlic cloves
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
½ cup olive oil
2 tablespoons red wine or sherry vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes

Steps
1. Finely chop (by hand or with a food processor) the parsley, fresh oregano, and garlic. Place in a small bowl.
2. Stir in the olive oil, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings.
3. Serve immediately or refrigerate. If chilled, return to room temperature before serving.