La Festa al Fresco: A Farmers Market Bounty
We come bearing tasty gifts from the Portland Farmers Market!
Oh, yes I know, we’re last minute (yet again), but allow me to explain. See, Friday, we had every intention of participating in this month’s Paper Chef. We tossed ideas about — meat pies and paté for the most part — and briefly considered calling up an unsuspecting relative to take over their kitchen for a weekend afternoon (our current kitchen access being spotty, at best). But then, Saturday morning, everything changed.
Saturday morning, we went to the Portland Farmers Market.
And at the Portland Farmers Market, one is generally not lured in by such things as fermented black soy beans and giblets, two of this month’s Paper Chef foursome.
No, indeed. Instead, we heard the siren call of maitake mushrooms, patty pan squash, and glorious, fat leeks for a dollar a piece.
(Okay, so we didn’t exactly hear the call — the market is rather noisy and what with that odd band playing some sort of world beat, syncopated version of the 70’s disco hit “Ring My Bell,” well, the quiet voices of vegetables and fungi were completely drowned out. But boy did they look good!)
So we brought them home, stashed them away near last week’s Moreland Farmers Market purchase of Pale Blue Ewe from the Black Sheep Creamery in Southern Washington, and were promptly distracted by household and family issues.
That is, until tonight when Chopper announced he was going to make goat cheese stuffed patty pans with crispy pan fried leeks and sautéed maitake mushrooms. (And, after a quick and boisterous exclamation of YUM, I scampered to the computer, double-checked the date and the rules and declared: Hey! This is perfect for Festa al Fresco!)
So, to Ivonne and Lis, I hope we’re not too late to join the party! Chopper finished our dish just as the sun lost itself behind the giant elms and maples to the west, but the hazy summer light lingered long enough for me to snap a few shots out on the porch railing of our current, temporary abode. Look! There’s even a tree in the background. Perfect for a picnic!
Roasted, Stuffed Patty Pan Squash
Ingredients
- 4 Patty Pan squash
- 1/4 cup Black Sheep Creamery “Pale Blue Ewe” cheese, grated
- 8 ounces Chevre, any flavor
- 1/2 cup Panko
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme leaves
- 1/2 teaspoon Black pepper
Method
- Preheat oven to 350 F.
- Take the squash and trim the blossom end in order to make a level platform for them to sit on. Then hollow out the top with a Parisian scoop (a.k.a melon-baller).
- Mash the chevre and the blue cheese together in a small bowl. When they are thoroughly combined, stuff the cheese blend into the hollowed out squashes, mounding it high.
- Combine panko, parmesan, paprika, thyme, and pepper in a bowl. Then coat the squash with oil and dip the cheese into the breading mixture.
- Place breaded squash onto a parchment-covered sheet pan and into the oven. Roast for 20-25 minutes.
- Serve with crispy, pan fried leeks, and sautéed maitake mushrooms.
September 5th, 2006 at 3:02 am
Nope, not too late at all! And even if you were, I’m pretty darned sure that we’d make an exception for the lovely roasted squash! Wow.. it looks absolutely delicious! Thank you, both, so much for joining in on the party, it’s just fantastic =)
September 5th, 2006 at 5:18 am
This sounds like it would taste amazing. Great photos too. I’m glad you’re happily settling into your new spot.
September 5th, 2006 at 10:15 am
Thanks, Lis! The squash was delicious. For this one, Chopper had some “four pepper” chevre, so we had an extra kick. Best part was the squash itself — baked to that perfect mellow crunch of not raw, but nowhere near overdone.
Hey Kalyn! Your post over at FBS reminded me I was remiss in putting up the Festa al Fresco logo last night. Now it’s up, so thank you!
September 5th, 2006 at 11:33 am
“Ring My Bell”!!!! Ohdamn, that’s going to be in my head for the rest of the day. Well. Actually, I like it, so thanks.
Gosh, Mrs D, you and Chopper are going wild in Portland! It’s fun to watch your new (or revitalized) exuberance unfold.
Beautiful pix too.
(BTW, Cranky wondered why we couldn’t participate in a “Festa alla Fresca,” but I said I’d prefer “Festa al Dottore Pepe.”)
September 5th, 2006 at 1:24 pm
Are you kidding me? Late? With a dish like this?! Never! We’d tear down the door to let you in.
I loved reading about your shopping at the farmer’s market. and the end result is just too much! I may not even share with the other guests.
Thank you so much for coming to the festa!
September 6th, 2006 at 6:06 am
I just saw these little cuties at our local market - since I didn’t have a clue what to do with them, I didn’t purchase any. But now I know ;) Your little squash creation looks fabulous!
September 6th, 2006 at 6:52 am
Yum! I’m inspired, too. The crispy pan-fried leeks are probably so simple I shouldn’t need directions, right? Except now I’m wondering how to make them… “Crispy” and “leeks” just haven’t coincided in my experience…
September 6th, 2006 at 3:38 pm
Wow, these are beauties. They look like they taste terrific besides being adoreable.
September 7th, 2006 at 12:05 pm
Cookie: I love that you mentioned our new (or revitalized) exuberance! We’re not quite exuberant yet (just wait till we get into our own house!), but this neighborhood has so much potential for great side trips & bloggy exploration. Stay tuned…
Thanks, Ivonne! I’m so glad we could join in. Now that we’re near not one but several fantastic farmers markets, we’ll be doing lots of shopping (and photographing) of tasty local goods.
Nicky: they’re definitely still in season — go for it!
Hi Tricia: Chopper will be by shortly to tell how he did the crispy leeks. Me, I just ate them. :-)
Callipygia, they were indeed amazingly tasty. I love the way they look too — I think we’ll have to plant some in our garden next season.
September 7th, 2006 at 2:26 pm
pan sqaushes are small, eh?
September 8th, 2006 at 10:46 am
Oh, those pics of the farmer’s market are fabulous! I’m so jealous.
September 8th, 2006 at 8:31 pm
Gustad, I should have included a pic with a tape measure! Ours were about 4 inches in diameter. Hmmm… Perhaps someday I’ll dry one out and make a tea cup out of it.
Thank you, Lady Amalthea! We’re heading down to the market again tomorrow morning and I intend on taking TONS of pictures. I hope to eventually have a full gallery.
September 8th, 2006 at 10:35 pm
Hi Tricia!
The leeks are simple.
Just fill a large saucepan with enough oil to coat the bottom, then take your leeks (cut into 2″ strips) and dredge them in flour and fry them to a golden brown deliciousness :-)
September 9th, 2006 at 10:33 am
Wonderful market photos! I always make at least a couple of trips ’round my farmers’ market: one to buy, and another to take pictures. I look forward to seeing more of yours.
The roasted squash are beautiful. I hope pattypans will still be in season in 3 weeks, when I finally have an oven again.
September 11th, 2006 at 12:59 pm
Hey Kimberly, your market pics are lovely too! And the kitchen… so close!