This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm, handcrafted vegan hazelnut cheese from Avellana Creamery, and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings:
lots of tomatoes, including cherries and flats of romas (try roasting for tacos)
sweet and hot peppers of all kinds peppers (use your grilled vegetables on pizza)
Shiro plums from SLO farm, NW peaches, and blackberries (try a plum and berry galette)
fennel and eggplants
baby beets and new potatoes (Salade Nicoise is nice on a hot summer day)
carrots and kohlrabi (try the slaw below)
crookneck squash, summer squash, and cucumbers (make Ume Grill's Tsukemono)
radicchio, chard, kale, and lettuce, including ready-to-eat bagged mix
garlic and fresh herbs (cilantro, dill, basil, oregano, sage, thyme) and home-grown lemon grass
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill
Sweetwater Farm's summer harvest is reaching its peak. Their abundance of tomatoes and peppers are the perfect ingredients for fish tacos for a crowd, made simply with a couple of baking sheets as we did last weekend with a family crowd on the coast. First roast some halved tomatoes and peppers, topped with a drizzle of olive oil and a sprinkle of salt in a 350 degree oven. When these are nicely caramelized, put your fish on a baking sheet, topped again with a drizzle of olive oil and a sprinkle of salt. If you have them, you could add a dusting of ground cumin and chipotle pepper, but in our sparse rental house kitchen, we made due with just salt and pepper and the intense flavors of the roasted vegetables, and the tacos were delicious. The fish will cook quickly, just in time to heat up some tortillas on the lower rack of the oven. With a bevy of cooks in the kitchen, we had all sorts of tasty toppings and sides. A favorite was a light lime slaw of kohlrabi and purple carrots, with the kohlrabi leaves reserved for taco toppings. The best part of this bountiful summer spread was that everyone could taylor their tacos to their personal taste.
Roasted Tomato and Fish Tacos for a Crowd
firm tomatoes such as romas (about 2 per person)
peppers of colors and spiciness that will suit your guests (about 1 per person)
white fish such as cod or sole (about 1/4 lb per person, check for best types to buy)
fresh lime juice
salt and pepper
ground cumin (optional)
ground chipotle chile (optional)
small tortillas, corn or flour (2 or 3 per person)
Other taco fixings
sliced fresh or pickled radishes
shredded cabbage or kohlrabi leaves
diced cotija cheese
sour cream or creme Mexicana
hot sauce, like Cholula
1. Preheat the oven to 350 degrees. Halve the tomatoes and arrange on a rimmed baking sheet. Halve the peppers and remove their stems and seeds. Arrange them next to the tomatoes or on a second baking sheet. Drizzle the vegetables with a little olive oil and sprinkle with salt. Roast for about 30 minutes, until they are very soft and begin to caramelize. Remove and reserve.
2. Arrange the fish on a baking dish. Sprinkle with salt and other spices if using. Drizzle with a little olive oil and lime juice. Roast until the fish is just opaque throughout, which will depend on the thickness of the fish but will go quickly.
3. Meanwhile, arrange tortillas on a clean baking sheet or directly on the oven rack and bake briefly on each side, about a minute per side, until they just start to show a few brown spots. Store under a kitchen towel to keep from drying out.
4. Everyone can assemble their own tacos, including fish, a roasted tomato half, roasted peppers, and any other toppings they like. Enjoy.
Kohlrabi Carrot Slaw1 medium kohlrabi
3 colorful carrots
juice from 1 lime
2 Tbsp olive oil
generous pinch of salt
tiny pinch of sugar
Generously trim the kohlrabi bulb of its tough skin and cut into julienne strips. Scrub, top, and tail the carrots and cut into julienne strips. Combine the kohlrabi and carrots in a bowl, toss with the lime juice, olive oil, salt, and sugar. Taste and adjust seasonings. It's fine to let this sit and pickle for a few hours if you want to make it ahead.