Happy Holidays! All of us at Pathfinder Produce wish all our
patrons and neighbors our heartiest wishes during this last week of 2016.
Our Morris Market remains closed this Friday so our staff may enjoy time
with their families, but our Edmeston market at the Pathfinder Village Commons IS OPEN on Thursday,
December 29, from 1 to 5 p.m., and our friendly staff is ready to assist you
with your fresh and tasty purchases for the New Year!
During the first week of January, both markets will be open
and brimming with fresh and delicious fruits and veggies. Start 2017 off with a
resolution to eat better and move more!
****
Earlier this month, Chef Matt Grady of Stagecoach Coffee,
Cooperstown, and Bassett’s 5210 Project Coordinator Chris Burrington were at
the Pathfinder Produce Morris Market to share some absolutely great and
veggie-rich dishes. We featured Matt’s recipes for Spinach, Apple
& Beet Salad with Vinaigrette, and Braised Brussel Sprouts
& Cauliflower in our earlier posts. Matt also surprised us with
an aromatic and delicious Sweet Potato and Parsnip dish, which he had thinned
down to a consistency similar to a Butternut Squash Soup. It was soooo
good!
Pureed Sweet Potato &
Parsnip with Apple
Parsnip with Apple
1 TB butter or Olive Oil
2 shallots, chopped
1 yellow onion, chopped
2 garlic cloves, minced
3 apples, peeled and diced
5 parsnips, peeled and sliced
½ tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp. Ginger (optional)
4 sweet potatoes, peeled
1 cup of apple cider
Additional coconut milk, to thin to
soup consistency if desired
- Sauté shallots, onions, garlic
in butter or oil over low heat until translucent.
- Add diced apples and parsnip
slices. Sauté for 5 minutes, add cinnamon, nutmeg, ginger , and
sweet potato. Sauté on medium heat for 3 minutes, stirring
regularly.
- Add cider and simmer until all
the veggies are soft. Mash using a potato masher, whisk or immersion
blender.
- Finish with cider as needed to
improve the consistency (it should be smooth). Add salt and pepper
to taste.
- This can be baked or held in a
warm oven, as a side dish, or coconut milk can be added to make it the
consistency of a velvety squash soup.
As Matt and
Chris were busy with the demonstrations, sharing samples with market patrons,
Matt spoke with me about his lifelong involvement with fresh foods, the 5210
Projects in our region, and ways he encourages his own children to try new
dishes and eat more healthy fruits and veggies.
Q: So how long have you been a chef, where did you train,
and how did you start your interest in food, and particularly vegetables?
A: I grew up in the restaurant industry, as my parents owned
restaurants. I trained at the Cordon Bleu at Scottsdale, AZ, for my
professional culinary training, but I’ve always been in the industry and I just
really love vegetables. Probably they were forced on me as a child, like we’re
doing now (at Pathfinder Produce ), sneaking them into recipes. But my
dad basically had a test kitchen … we kids were basically the test kitchen. So
we tried everything, and came to like things.
Q: How long has the Stagecoach part of your restaurant history?
A: The Stagecoach started when I was in high school, so 25 years
it's been open, and I’ve been a partner for 13 years.
Q: What are the kinds of foods you feature at the Stagecoach?
A: We often feature local ingredients, we’ve got a great local
source of sausage, lettuce and tomatoes when they're in season, and a few other
things, cheeses, etc. It’s just kind of casual fare, but we do like using
local things when we can.
Q: Are you finding find that a lot of people are looking for local
and fresh ingredients? Are they looking for new ways to make standard
dishes, or are they trying new dishes too?
A: Absolutely, people are looking for local and fresh
sources. And I think both … there’s a certain air of comfort in cuisine,
you cook what you like and foods that make you feel comfortable. And also
there’s the excitement of trying a new ingredient, or a new recipe, or a new
preparation style. I think people are fearless, and the farmers at
regional Farmers’ Markets have done a great job in sharing recipes to offer the
inspiration. I think it's been a great way to cross over to the customer.
Q: I know that that Bassett’s 5210 Staff is working hard in our
communities … first in Edmeston and Delhi, and now in Morris and Cobleskill.
Have you worked with 5210 projects a lot?
A: This is the first time we’ve done a cooking demonstration in
conjunction with the Pathfinder Produce market. 5210 Project Coordinator Chris
Burrington and I have gone into some schools and done some cooking
demonstrations with the kids, doing smoothies and other things, trying to take
down the ‘wall’ that stands in front of vegetables and fruits.
Q: That resistance, the YUCK factor … are kids more open to trying
new things?
A: No, I don’t think so. Kids are kids … I think if parents
don’t broaden their horizons and show them the ways to try these fruits,
vegetables, and new foods in general, then they’re nervous about them.
It’s really about making them aware and giving new foods a chance.
Q: Have you ever had a moment when you knew a child was going to
hate something and then you got him to love something?
A: We were just talking about a recipe for Fried Rice, where you
use riced cauliflower in it, and
I wasn’t really sure if my kids were going to love it. We served it with
a Broccoli & Beef stir fry, and they loved them both. They were blown
away! My wife also likes to sneak some Butternut Squash in the Mac
& Cheese, and they love it … they can’t get enough.
***
Our thanks go out to Chef Matt Grady and Chris Burrington for
visiting and sharing great recipes at our Pathfinder Produce market in Morris.
We hope you’ll follow Matt’s advice … to be adventurous and explore new
ways to enjoy fruits and veggies with your kids … sometimes parents’
sneakiness can pay off big!
Be well, eat well, and enjoy the holidays with your loved ones.
Thank you again for your great support for the the “Little Market That
Could!”
Lori, Martha, Maura, and the
Entire Staff at Pathfinder Produce
Entire Staff at Pathfinder Produce
