This last weekend, Chef Mitch used a large variety of ingredients from the farmers market to show how many delicious things you can make with our bounty of produce and goods. Here are a few of the recipes.

Fig Jam – yield approximately 1.5 pints
1 lb. Figs, ripe, washed and cut into quarters
¾ C Sugar
¼ C Water
2 Tbs Lemon Juice
½ tsp vanilla extract
1 cinnamon stick

Procedure:
1) Add figs and sugar to a sauce pan large enough to fit all ingredients, mix together well and allow
to rest until the sugar is completely absorbed by liquid
2) Add remaining ingredients to the pan and bring to a simmer over medium heat
3) Allow to simmer long enough for the figs to break down into a jam like consistency, stirring
occasionally. It should fall of the spoon in thick gelatinous clumps, not run. Takes
approximately 30 minutes to an hour.
4) Pack in jelly jars, allow to cool, cover, and store in the refrigerator.

Note: if the figs don’t break up enough for your liking but the jam seems done just mash everything
with a potato masher until it is of a consistency you like.

Pickled Beets – about 1 qt
½ tsp whole black peppercorns
2 cinnamon stick
2 1-inch slices of the white part of a scallion
1 lb boiled or roasted beets, cooled, peeled, and sliced **
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 ½ tsp kosher salt
1/4 tsp mustard powder

Procedure:
1) Add peppercorns, cinnamon, onion and beets to a clean glass jar quart jar
2) Add remaining ingredients to a small saucepan and bring to a boil
3) Carefully pour hot brine over the beets
4) Cover, allow to cool to room temperature and refrigerate
** to boil beets. Place them in a saucepan, cover with cold water and bring to a simmer. Simmer until
they are easily pierced by a fork or pairing knife. I like to slightly under cook mine, they hold up better.
Drain the beets and allow to cool to where you can handle them but are still quite warm. Using paper
towel, gently rub the skin off the beets.

CAUTION: these items are not canned and need to be kept in the refrigerator; they should be eaten
within 7 days of production.

Quick Pickled Okra – approximately 2 pints
1 lb. fresh okra
4 garlic cloves, smashed and peeled
½ tsp dried oregano
1/8 tsp drid basil
2 dried bay leaves
1 tsp black peppercorns
1 tsp yellow mustard seeds
1 tsp red-pepper flakes
½ tsp fennel seeds
2 cups white distilled white vinegar
1 C Water
¼ cup granulated sugar
2 tablespoons kosher salt

Procedure:
1) Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean
towels. In each jar, place 2 garlic cloves, 1/4 tsp oregano, 1/8 tsp basil , 1 bay leaf, 1/2 tsp black
peppercorns, 1/2 tsp mustard seeds, 1/2 tsp red-pepper flakes, 1/4 tsp fennel seeds.
2) Wash and dry the okra. Trim the tops and cut lengthwise into halves.
3) Divide the okra spears evenly among the jars. Place them in the jars stem end down. When no
more fit, pack the rest in stem side up.
4) Add the vinegar, water, sugar, and salt to a medium pot and bring to a boil on high heat, stirring
occasionally, until the salt and sugar dissolve completely.
5) Remove from the heat and add the liquid to the jars. Lid the jars and cool to room temperature
before storing in the fridge.
Note: Allow at least 4 hours for the seasoning to penetrate the okra.

Marinated Shiitake Mushrooms – about 1 pint
1 box Gabor Farms Shiitake Mushroom, stems removed, sliced into 1/8 in strips
2 tsp parley
1 thinly slice shallot
1/3 C rice wine vinegar
1/3 cup neutral flavored oil, like grape seed, or canola
½ tsp mustard powder
1 Tbs brown sugar
1 tsp kosher salt
1 Tbs Soy Sauce
1 tsp sesame oil

1) Place cleaned sliced mushrooms, parsley, and shallot into large bowl.
2) Place remaining, ingredients in another bowl, mix thoroughly until salt and sugar are dissolved
3) Pour dressing over mushrooms and stir well, cover, refrigerate and stir occasionally over the
next hour. They are good in a few hours, but best the next day.

CAUTION: these items are not canned and need to be kept in the refrigerator; they should be eaten
within 7 days of production.

Baba Ganoush
3 medium eggplants, about 2 lbs.
2-3 Tbs Lemon Juice
3 cloves of garlic, pressed or finely minced
3 Tbs Tahini
1 tsp kosher salt, plus more to taste
1/3 C EVOO (Olive Oil)

1) Roast whole cleaned eggplant at 425 under a broiler or a on a grill until, turning occasionally
until they are very soft. Approximately 30-45 minutes
2) Allow to rest until they are cool, remove the peels and transfer flesh to a strainer, and gently
press to remove excess water
3) Add all ingredients, except for oil to a food processor, pulse to mix everything together but not
to puree smooth.
4) Move the mixture into a serving bowl and rigorously and thoroughly mix in the olive oil until
well blended and smooth.
5) Adjust seasoning and serve

Note: if you would like a smooth Baba Ganoush, just blend the whole thing in a food processor until it is
the consistency you desire.