Market-to-Plate Recipes: Three recipes from our favorite vendors
Ginger, Apple and Pecan Granola
Adapted by Heather Hunter
Cooking spray or butter
2-inch piece of fresh ginger, peeled
2/3 cup raw honey (Hunter uses Youngblood Honey)
1/2 cup oil (canola or grapeseed)
1 teaspoon kosher salt
4 cups rolled oats (Hunter prefers organic oats)
1 ½ cups pecans
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 cup crystallized ginger
1 cup coarsely chopped dried apple
Heat the oven to 300 degrees. Grease a cookie sheet with cooking spray or butter.
In a saucepan over low heat, slowly bring the fresh ginger, honey, salt and oil to a boil. Discard the fresh ginger.
In a large bowl, add the oats, pecans, ground ginger and cinnamon and then pour the oil and honey mixture over the top. Stir well to coat the oats and nuts and spread out on the prepared cookie sheet.
Bake the granola for 45 minutes to an hour, stirring occasionally so it all cooks evenly. When golden brown, remove from the oven and let cool. When the granola is completely cooled, add the crystallized ginger and dried apple and toss well to combine. Store in an airtight container or the freezer and gift to friends and family for the holidays.
Courtesy of The Yard Farmers & Ranchers Market
1 ¾ ounce tequila reposado
2-3 non-astringent permissions, such as fuyu
1/2 ounce simple syrup (equal parts sugar and water)
1 ounce freshly squeezed lime juice
Cinnamon-salt mixture for rim
In a blender or juicer, puree persimmons (skin and all), adding simple syrup to taste. In a shaker, combine tequila, 1 ½ ounce persimmon puree and lime juice. Rim a cocktail glass with a mixture of cinnamon and salt by spreading the mixture on a salad plate, wetting the rim with a lime wedge and dipping it into the mixture. Shake with ice and strain into the rimmed glass. Garnish with a lime wheel.
Courtesy of Shrub Drinks
2 ounces spiced rum or brandy
4 ounces apple cider
1 ounce Shrub Drinks apple spice shrub
1 ounce fresh orange juice
½ ounce fresh lemon juice
1 cinnamon stick
Combine ingredients in saucepan and heat until simmering. Serve in a mug garnished with cinnamon stick.