There’s nothing like fresh produce from a local farmer’s market for kitchen inspiration. Colorado’s outdoor markets are some of the best I’ve been to – Boulder’s being tops. However, Boulder is quite a drive from Georgetown, CO, so we explored Dillon’s market last Friday, Idaho Springs’ market this Friday and Evergreen’s on Tuesday. These pictures are from Bergen Park in Evergreen.
Baby Patty Pans. Yum!
Doughnut peaches, apricots and plums.
There’s something about sunflowers that are just…wonderful!
New potatoes – purple and red. Wow! You know, I’ve been craving pickled herring, new potaotes and sour cream. That’s got to be the Swede coming out in me.
And what goes with that better than onions and green beans!
An oddly shaped potato…. Dad got a hold of it before I could cook it. I call it the Potato Geek. He’s also my constant kitchen buddy. :D
I can’t help all the flower pictures…they were just too gorgeous to pass up.
Some friends of ours brought us lots of Colorado corn.
Oh my! What a treat!
One of my favorite ways to eat corn is to saute it in butter, diced jalapeno pepper and lime juice. But fresh, raw sweet corn makes great salads too. Try it with olive oil, lime juice, cilantro, salt and pepper and shredded fresh zucchini.
For as long as I can remember, we would buy huge cans of whole green chilies here in Colorado (we can’t find them in Oklahoma.) and make chile relleno casserole. This dish is super fast and easy and so delicious.
Sometimes I use fresh Poblano or Anaheim peppers and roast them myself. Dad and I found some nice ones at the market this week. Yay!
However, when you’re talking about four dozen chilies, it’s nice to use canned too. The fresh ones can be a very hot as well – it’s hard to tell until your hand or tongue is actually burning. So, for those of you who like to play it safe, I recommend sticking with canned chilies.
Place the fresh chilies on a roasting pan and broil until skin is chard on all sides – even slightly burn. Immediately place them in a ziplock bag and seal shut.
This will make peeling the chilies a lot easier. Allow to sit for several minutes, before peeling under cool, running water. Be sure to wear gloves if you’re sensitive to the heat. Dad always does it for me. :D Yes, I have an awesome Dad.
Chile Relleno Casserole
1 large can whole green chilies,
or 12 fresh roasted poblano peppers
12 oz. cheese, cut into sticks
6 eggs, beaten
1/2 c. milk
1/2 c. flour
1/2 t. salt
1/2 t. pepper
1/2 t. baking powder
Cut the cheese into sticks about half an inch thick. To make it super quick you could use pre-cut cheese sticks. I use Tillamook cheddar. Stuff each chile with a stick of cheese and lay in a well buttered casserole dish.
In a large bowl, beat together eggs and add to flour mixture. Add some fresh corn if you like and pour over stuffed chilies.
Bake at 350 for 30 to 40 minutes.
This is the fresh chile casserole…
Serve with a simple pico de gallo and sour cream.
(Look closely and you’ll see a paint brush handle in this picture. No, we don’t eat with them.
We’ve been busy painting the house here. Paint brushes are everywhere and I failed to notice this one. :) )