Market Basket: Pumpkin-Pear Crumble

I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found here or via the link on the right nav.

Pumpkin-Pear Crumble
serves 4-6

2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped

Preheat oven to 350F.

In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.

In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.

Market Basket: Fall Basmati Rice Salad

I am having quite a bit of fun creating recipes for the Harvard Farmers’ Market and I hope the local newspaper readers are enjoying them as well! Saturday is week 7 of the market and as the leaves begin to change and the mornings are getting chillier in New England, squash is filling the markets. I will have plenty more squash recipes in the coming weeks, but wanted to begin with this simple rice salad. It makes a large pot to share, which can certainly be prepared ahead. However, add the nuts at the last minute, because the crunch they provide is unbeatable!

Boston-area readers, the Harvard Farmers’ Market is open Saturday's from 9-1. Previous market recipes can be found here or via the link on the right nav.

Remember Kara Phillips’ fabulous Zucchini Enchilada illustration? Well, Kara has just opened an Etsy shop, aptly named cook❤love❤draw. Her custom illustrations are such a cute holiday gift, and the $35 price is more than reasonable. I am really looking to support the handmade community this season—thanks for a great idea Kara!

Fall Basmati Rice Salad
serves 4-6

2 c brown basmati rice
4 c vegetable broth
1 medium squash, peeled, seeded and cut into 1/2" cubes
1/2 small red onion, finely chopped
1 c coarsely chopped celery
1/2 c fresh chopped cilantro
1/2 c dried cranberries
1 c toasted walnuts or almonds, chopped
1/4 c olive oil
3 T soy sauce
1/2 t rice vinegar
the juice of 1 lemon
3 t ground cumin
1/8 t sugar

In a saucepan, combine rice and vegetable broth, and bring to a boil. Cover, reduce heat to a simmer, and cook 40 minutes, until tender. Transfer to large bowl.

Preheat oven to 425F. Arrange squash on a baking sheet, transfer to oven, and roast for 25 minutes, until tender. Add to bowl with rice. Stir in red onion, celery, cilantro, cranberries, almonds and walnuts. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, lemon juice, cumin and sugar. Pour over salad, and toss to coat. Serve warm.

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Market Basket: Spanish Tortilla with Kale

Saturday is the sixth week of the Harvard Farmers’ Market and although I am out of town (Alaska!), I can assure you the market is loaded with greens right now. Kale, Swiss chard and mustard greens are all in season, and although they don’t look like much fun, I beg you to add them to your list this week. They are packed with nutrients and can be thrown into so many delicious dishes (Think: soups, stir fry, pasta, risotto...). This tortilla is one of my favorites and is a great weeknight or brunch meal. Just a few simple ingredients and you have yourself a healthy dinner.

Have a great weekend, I’ll be back next week. And If I know myself, there will be no lack of Alaska photos to share!

If you are in the Boston-area stop by the Harvard Farmers’ Market, Saturday from 9-1, for local produce, breads, cheese, meats and handmade goodies. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Spanish Tortilla with Kale
serves 4

4 T olive oil
1 large onion, chopped
1 1/2 lbs small red potatoes, sliced very thin
6-8 stems kale, stalk discarded and leaves chopped
2 t salt
1 t pepper
6 large eggs

Preheat oven to 400F. In a large sauce pan, heat 3 T olive oil over medium heat. Add onion and potatoes, and cook 10 minutes, stirring occasionally. Add kale, salt and pepper, and cook 7-10 minutes, until potatoes are tender. Remove from heat.

In a large bowl, beat eggs with a fork. Add potato mixture, scraping the sauce pan clean, and stir to coat.

Add 1 T olive oil to the sauce pan, swirling to coat. Pour in potato-egg mixture, and transfer to the oven. Bake 20-25 minutes, until tortilla has puffed, and a knife inserted comes out clean. Allow to cool, and cut into slices to serve.

Market Basket: Apple, Cheddar & Thyme Galette

I’ve shared with you before my affinity for turning traditionally sweet dishes into savory ones. First, there was the Blackberry Tart. Followed by the French Toast. And now, an apple galette. It’s quite evident I have an addiction.

And it’s called salt.

I enjoy a good apple pie or cobbler. And if there is caramel sauce involved, please step aside. But, I thought it would be fun to change things up a bit for week 5 of the Harvard Farmers’ Market. When I visited this past Saturday, I chatted with the lovely lady at Springdell Farm about my intentions. She suggested MacIntosh and Sanza apples and filled my bag with a half-dozen of each. Always eager to help, Tommy carried the bag to the car and exclaimed that this was much easier than apple picking. Nice try. There is still a good month left for apple picking here in New England and I have my sights set on many, many caramel apple treats.

Boston-area readers, stop by the Harvard Farmers’ Market this Saturday from 9-1 for local produce, breads, cheese, meats and handmade goodies. And visit Springdell Farm at their little white farm stand on 119 in Littleton. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
1 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4" slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1" border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.

Market Basket: Roasted Eggplant Panini

Goodness, this week certainly got away from me. It’s not that I haven’t been cooking and eating, it’s just that I haven’t been posting. My mind is preoccupied with the fact that in one week I will be traveling to Alaska. Well, technically Alaska by way of Seattle. But you get the drift. So, I am a busy bee packing and planning.

However, this Saturday is week 4 of the Harvard Farmers’ Market, and I am sharing a favorite recipe, Roasted Eggplant Panini. Panini are a staple in my house. A dressed-up grilled cheese, panini possibilities are endless. A bit of pesto, vegis or fruit, herbs, your favorite cheese—it’s the perfect fridge cleaning meal. This one in particular deserves recognition for the roasted vegetables. Sliced, drizzled with olive oil and sprinkled with a bit of salt and pepper, the oven magically chars and caramelizes the vegis their own juices.

Tonight it worked out perfectly. Eggplant and tomatoes in oven, I laced my running shoes and was out the door. I returned 45 minutes later (ok, if I’m being honest, it was more like 20), to the most delicious smell. Dinner. Mmmm.

Now, back to packing.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Roasted Eggplant Panini
makes 4 panini

1 medium eggplant, cut into 1/4" slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.

Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.

Market Basket: End-of-Summer Peach Soup

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Market Basket: Tomato Jam with Garlic Herb Toasts

I have been given such a wonderful opportunity, by Rochelle Greayer of Greayer Design Associates and Studio G, to partner with the Harvard Farmers' Market this year. The market, which runs from August 22 to October 31, will feature produce, breads, cheese, meats and handmade goodies from 25 Boston-area vendors. For the next 11 weeks, I will be sharing recipes inspired by these hardworking vendors. You, my faithful blog readers, will be able to enjoy the recipes along with newspaper readers of The Harvard Post and The Bolton Common, who will be directed here (welcome new readers!). So really, it’s win-win for everyone! And for convenience, I have added a recipe index link on the right nav to all the Market Basket recipes.

Can you think of a better way to kick off the season than with tomato jam? No, I didn’t think so. I spread this sweet and tangy jam on garlic and herb toasts, but it would be delicious atop eggs, or even by the spoonful—if that’s your thing!

If you live in the Boston area, visit the market Saturdays, from 9 to 1 at Harvard Elementary School. And if you see a camera-happy-blonde-girl drooling over the produce, that’s me!

Tomato Jam with Garlic Herb Toasts
makes 2 pints jam

4 lbs tomatoes, coarsely chopped
1 jalapeno, minced
1 c sugar
1 t salt
1 cinnamon stick
1/2 t cloves
1 T red wine vinegar
juice of 2 limes
1 baguette, sliced thin
2 garlic cloves, peeled
sprig of fresh herbs, chopped (I used thyme)

In a large stock pot, combine tomatoes, jalapeno, sugar, salt, cinnamon stick, cloves, red wine vinegar and lime juice. Turn heat to high, and bring mixture to a boil. Cover, reduce heat to low, and simmer 1 1/2 hours. Uncover, and increase heat to medium. Cook 30 minutes, until much of the liquid has been absorbed, increasing heat at end if necessary. Set aside to cool.

Place baguette slices on a baking sheet, and broil 2-3 minutes, until golden brown. Rub with garlic and sprinkle with fresh herbs. Spread with warm tomato jam.

Store jam in an air-tight container in the refrigerator for up to 1 week.