Thanksgiving chefs, your market day has come! Today, Tuesday, is the last market before our favorite food-centered holiday on Thursday. Be sure to come by Derby and MLK Jr. Way in Berkeley from 2 – 6 pm. The vendors are well-stocked in lots of produce, bread, cheeses and other fresh foods to round out your meal. Need some last minute recipe ideas? Try to mix up your meal with a salad, or a holiday standby, a dish of brussel sprouts. Our Farmers’ Market recipes below.
Annabelle’s Holiday Salad
From Annabelle Lenderink of La Tercera Farm
2 1/2 lbs assorted radicchio, such as variegata di chioggia, bianco invernale, or castelfranco
1 shallot, peeled and chopped
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1 medium fennel bulb, trimmed and sliced
1 orange, peeled and cut into slices
6-9 oil-cured black olives, pitted
1 tbsp chopped fresh Italian parsley
Salt and pepper to taste
In a large salad bowl, combine the shallot, vinegar, salt, and pepper. Whisk in the olive oil until well combined and stir in the parsley. Wash and tear the radicchio leaves and add them to the bowl along with the fennel, oranges, and olives. Toss well to coat with the dressing and serve.
Sauteed Brussel Sprouts with Balsamic Reduction
From Trudy Schafer (www.thehealinghearth.com)
3 pounds brussel sprouts, sliced or quartered
2 tbsp olive oil
2 tbsp water
1/3 cup balsamic reduction
Salt and pepper to taste
To make the balsamic reduction bring 1 cup balsamic vinegar to boil in a small saucepan. Reduce heat to low, the vinegar will slowly evaporate and reduce down to 1/3 of a cup. Store in an airtight container.
To make the brussel sprouts, heat a large saute pan and add olive oil. Add sliced or quartered brussel sprouts and water; saute over medium heat until they are tender and bright green, about 6-9 minutes. Toss with balsamic reduction; add salt & pepper to taste. Serve immediately.
