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August 11, 2022
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5 Farmers Market Tips from Chef/Owner Ras Casiano of Create Kitchen & Bar at Stanley Marketplace – plus a bonus recipe!

This month we’re seeing the bounty of Colorado’s produce at Farmers Markets every weekend, but sometimes the markets themselves and all the choices can be overwhelming. We asked Chef/Owner Ras Casiano at Create Kitchen & Bar for a few of his tried-and-true Farmers Market tips to make the most out of your visit, and he sent us a favorite recipe as well!

Read on, and if you find yourself inspired, stop by the local Farmers Market at Stanley Marketplace every Friday afternoon from 4pm – 7pm for local produce from local vendors:

Tip 1:

Stock up on preserved or shelf stable ingredients for the fall & winter – think jellies, jams, honeys, and hot sauces. You’ll thank yourself when you find yourself waking up to a snow day and craving some buttered toast & a spot of tea. Plus hot sauces… add some spice and tanginess to any dish!

Tip 2:

When shopping for produce; a little goes a long way – If you’re not feeding a family of 4 or more, remember that most of the time vendors will be back many weeks at a time, so try and buy for just the week to avoid having your produce spoil. You can always come back the following week! 

  • I recommend buying all the summer squashes, root vegetables, and tomatoes during the hot summer months.
  • Squashes can be baked, sauteed, fried or even grilled for a perfect side item during your next summer cookout.

Tip 3:

Need a gift idea? Farmer’s Market Baskets! Welcoming in a new neighbor to the neighborhood or need a housewarming gift for someone? Get them a self-curated Farmer’s Market Basket filled with all types of goodies. 

  • Find vendors selling jams, jellies, honeys, hot sauces, fruits, breads and non-edible items like CBD oils, lotions, candles and load up a nice basket that you can wrap a bow on and gift away!

Tip 4:

Bring your shopping bags & sacks – help save the planet, bring your reusable shopping bags and always bring more than you think you need.

  • It also helps vendors save on packaging, keeping their hard earned money where it matters most!

Tip 5:

“I bought way too much produce and I don’t want to throw it away!” Make sure to buy a case of mason jars and learn to pickle and make fruit jams! Here’s a quick pickling method for you to use. Be creative and have fun with it!

The Create “Quickle”:

Have enough fresh-trimmed and cut raw vegetables to fill a 1 quart size mason jars (32 oz). Vegetables like cucumbers, beets, carrots, radishes, turnips, green beans, asparagus, red onions, zucchini, summer squash, cauliflower florets, peppers, fennel bulbs, and rainbow chard stems all work great. 

-1.5 teaspoons Coriander Seeds

-1 teaspoon Fennel Seeds

-1/2 teaspoon Whole Yellow Mustard Seeds

-2 to 3 sprigs of fresh dill, rosemary, thyme or other herbs

-Optional: fresh ginger slices, fresh chilies or chili flakes, celery seeds, whole peppercorns, whole star anise, or any other herbs.

Pickling liquid:

-1 cup vinegar like white, red wine, rice wine, or apple cider

-1 cup water

-1 tablespoon kosher salt

-1 to 3 tablespoons sugar

Instructions:

-In a small sauce pot combine water, vinegar, salt and sugar and bring to a boil over medium high heat.

-In your 1 qt. mason jar, add in whole spices, chilies, etc. and veggie(s) of choice. Work in some herbs and be sure to leave about an inch from the top of the jar.

-While your liquid is still boiling, using a funnel, carefully pour the hot liquid into the jar, making sure that all the ingredients are submerged. Place the mason jar lid on tightly and let it sit on your counter up-side down to create a seal. Let sit at room temperature until completely cooled before turning right side up. You can store for up to 3-6 months if sealed correctly!

*If you’re using a jar with a hinged lid, let liquid cool after pouring your hot liquid in your jar and put your lid on and store in the fridge for up to 2 weeks.

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