Chef at the Market, entering its 6th season at the Tanana Valley Farmers Market, is a program coordinated by the Fairbanks Economic Developmet Corporation, in parternship with Denali State Bank, TOTE Maritime, Foundation Health Partners, Runrisers Rotary Club of Fairbanks, and Spirit of Alaska FCU. CATM aims to teach Fairbanksans how to prepare Alaska grown produce by bringing local chefs to the farmers market to demonstrate delicious, easy recipes.
The 2017 Schedule is as follows:
July 26: Zucchini
August 2: Kohlrabi
August 9: Tomatoes
August 23: Turnips
September 6: Carrots
All demonstrations are hosted at the Tanana Valley Farmers Market between 11:00 and 2:00
Chefs Danielle Flaherty's (Breadline Stone's Throw) Sesame Ginger Carrot Slaw recipe:
• 1 bunch carrots
• 1-2 broccoli stems
• 1 kohlrabi
• 3 green onions,
• ¼ cup sesame seeds (optional)
• ¼ cup cilantro leaves (optional)
1) Trim ends from carrots. Peel if desired or scrub well.
2) Peel broccoli stems and kohlrabi.
3) Slice green onions very thinly on a bias (diagonally).
4) Grate carrots, broccoli stems and kohlrabi on a box grater or with the shredding attachment of a food processor.
5) To prepare dressing: combine all ingredients and mix well with a whisk in a large bowl. Add carrot mixture and toss to coat. Toss with sesame seeds and garnish with cilantro leaves if desired.
6) Serve salad chilled. Will keep, refrigerated, for 2-3 days.
¼ cup vegetable oil
2 Tbsp. sesame oil
3 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 Tbsp. freshly grated ginger
1 clove crushed garlic
½ Tbsp. Srirracha (optional)
• This is a great place to use the long broccoli stems that are often discarded when cooking broccoli florets. Just be sure to peel them as the exterior of stems can be tough and woody.
• Shredded cabbage could be substituted for the broccoli or kohlrabi.
• Sesame oil can be used in place of the vegetable oil to streamline the necessary ingredients, however sesame oil is expensive and very flavorful, so just a little goes a long way.
• Grate fresh ginger on microplane and don’t worry about peeling it.
• Use the same microplane to grate the garlic.
• If you really want to peel the ginger, use a spoon.
• Make it a meal by adding rice noodles and cooked, diced chicken.
Chefs Danielle Flaherty's (Breadline Stone's Throw) Sweet and Spicy Glazed Carrots recipe:
• 1 lb carrots
• 1 cup chicken broth or white wine
• 4 oz hot pepper jelly*
• 2 Tbsp. butter
1. Trim ends from carrots and peel if desired.
2. Cut into ¼ inch thick coins
3. Place all ingredients into a sauté pan
4. Bring to a boil, then reduce to a simmer
5. Cook, stirring occasionally, until carrots are tender and liquid is mostly reduced.
*If hot pepper jelly isn’t available use any type of light tasting jelly (such as apple or fireweed) and ¼ tsp red pepper flakes.
This is a great way to use some of the exciting seasonal jellies many great local producers make, or that random jar you like the flavor of but don't care to put on toast. Alaska Grown carrots are naturally sweet, so bit of heat from hot peppers can create a nice balance.
Chefs Danielle Flaherty's (Breadline Stone's Throw) Braised Turnip recipe:
Serves 4 as an appetizer or side dish
1 bunch baby turnips with greens on
1 medium onion
2 tablespoopns oil
3/4 cup white wine
1 14-ounce can diced tomatoes
1 sprig of rosemary
2 sprigs thyme
6 fresh basil leaves
Freshly grated Parmesan cheese (optional)
Salt and pepper
Scrub the turnip bulbs well, trimming the root “tails” and outer leaves and leaving the tender inner leaves. Cut the bulbs in half lengthwise so each half retains some greens. Set aside. Slice onion into 1/4-inch strips.
In a large sauté pan, heat oil over medium high heat. Add onions with a pinch of salt and sauté until fragrant and translucent, about 5 minutes.
Push onions to side of pan. Place turnips in the pan, cut side down. The greens may overlap but cut bulbs should be touching the hot pan. Do not stir. Really, step away and leave them alone! Cook until the turnips are browned, 5-6 minutes. Pour in the wine, loosening the turnips from the pan a bit, and simmer to “au sec” or until liquid has nearly evaporated.
Pour the tomatoes over turnips and place the whole sprigs of herbs in the pan. Cover and simmer until the turnips are fork-tender, 10-15 minutes.
In the meantime, chiffonade basil leaves by stacking together slicing into thin ribbons. Season with salt and pepper to taste. To serve, top with Parmesan, if desired, and basil chiffonade.
Chef Danielle Flaherty (Breadline Stone's Throw) Special "Market Marathon" Ratatouille Recipe:
Alaskan Market Ratatouille
Yield: 10-12 servings
1 lb zucchini
1 lb yellow/summer squash
1 lb eggplant
1 lb onions
1 lb bell pepper
1 lb red or yukon gold potatoes
2 lb tomatoes
1 lb green tomatoes (optional)
1 lb turnips (optional)
about 1/2 cup chopped fresh herbs: parsley, thyme, rosemary, chives and savory are excellent choices
about 1/4 cup olive oil
1) preheat oven to 400° F
2) Trim vegetables as needed and slice very thinly on a mandolin or with a sharp knife. It is important that the thickness of slices is consistent.
3) In a large casserole dish, layer all ingredients, alternating colors and textures.
4) Drizzle olive oil over vegetables and sprinkle with salt and pepper.
5) Bake uncovered for roughly 30-40 minutes, until vegetables have browned.
6) Remove from oven and sprinkle liberally with chopped fresh herbs. Serve immediately.
Add a squeeze of fresh lemon juice or a splash of red wine vinegar just before serving if desired.
Chef Sean Walklin's Tomato Gallette Recipe
For the Pastry:
• 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
• 1/4 tsp. salt
• 8 tbsp. (1/2 cup) cold unsalted butter
• 1/4 cup full-fat yoghurt or sour cream (if watery, drain it first so it is thick and creamy)
• 2 tsp. fresh lemon juice
• 1/4 cup ice water
For the Filling:
• 1/2 cup ricotta cheese. Fresh or full fat.
• 1/2 cup grated parmesan
• About 1 pound of cherry tomatoes, halved. Or thinly sliced vine tomatoes.
• 1 tbsp. olive oil
• Freshly minced basil for garnish (4 or 5 basil leaves)
• Salt and pepper, to taste
For the Glaze:
• 1 egg yolk
• 1 tsp. water
1. First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knives, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
2. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
3. In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
4. Bake in a 375 F oven for about 45 minutes or until crust is golden.
5. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.
Chef Sean Walklin's Biscuit and Gravy recipe
Prepare your preferred biscuit recipe with sundried or fresh tomatoes mixed in dough.
1 Quart milk
1 tbsp. butter
1 tbsp. flour
1 cup freshly chopped or canned tomatoes
Sausage or mushrooms, if desired. This recipe is great with or without these ingredients.
Fresh herbs to taste such as thyme or oregano
Salt, chili flakes and pepper to taste
Heat 1 quart milk until hot, not boiling, and set aside.
If using sausage or mushrooms, sauté with butter and flour until flour gives off a nutty aroma.
Add hot milk, stirring thoroughly. Once milk is mixed with flour, add tomatoes and herbs. Cook until desired gravy thickness is reached. Thin out with more tomatoes or milk, if desired. Season with salt and pepper, add chili flakes if using.
Serve hot tomato gravy over hot biscuits.
Chef Sean Walklin's Grilled Pork Tenderloin with Kohlrabi Puree
Prepare and grill or roast a pork loin to your preference, preferably cooked to internal temperature of 145 degrees.
For the kohlrabi puree
2 peeled kohlrabi bulbs, each cut into fourths
1½ tablespoons butter or olive oil
Up to 1 cup cream or coconut milk (as needed for desired thickness)
Salt and fresh pepper to taste
Bring a medium-large saucepan 3/4 filled with water to a simmer and add the kohlrabi. Cook until a fork easily slides in.
Reserve about 1/3 cup hot cooking water. Remove kohlrabi from pan.
In a food processor or blender, add the cooking liquid, kohlrabi pieces and 1/2 cup cream or coconut milk and butter. Pulse until smooth. Do not overmix as it will become gummy and starchy. Stir in additional cream or coconut milk to reach your desired your consistency; thicker to use as you would mashed potatoes, thinner to use as a sauce. Season with salt and pepper to taste.
For the Apple and Kohlrabi Slaw
1 green apple
1 kohlrabi bulb, peeled
3 tablespoons apple cider or any flavorful vinegar, to taste
Sugar or honey to taste
Cilantro, basil, dill or any fresh herb, to taste
Salt to taste
Chili flakes as wanted
This versatile slaw is light and lets the flavor of the apple and kohlrabi come through.
Use any vinegar or herb combination you like.
Cut apples and kohlrabi into small matchsticks and hold in lemon juice and water to prevent browning. Combine vinegar, sugar, herbs and salt to meet your preferred taste (and chili flakes, if using).
Remove the apple and kohlrabi, and mix with dressing. Refrigerate at least 30 minutes.
Place puree (warm or room temperature) on your plate or bowl. Top with sliced pork and place slaw on pork.
Lemongrass Thai Cusinine's Zucchini Tom Mua Salad
2 cups of shredded zucchini
1/2 cup shredded carrots
1/2 cup tomato, wedged
1/2 cup green beans, cut an inch long
1/2 cup shredded radish roots
2 tablespoons fish sauce
1½ tablespoons palm sugar
1½ tablespoons lime juice
5 fresh garlic cloves
Fresh chilis (preferably Thai), amount depends on your spice tolerance
Crush the chili and garlic with a mortar and pestle.
Add the sugar, zucchini, carrots, green beans, tomatoes and radish roots into the mortar and continue beating the ingredients until everything is blended.
Be careful not to over crush the ingredients in the mortar.
Add the remaining seasonings and sauces.
Serve with fresh vegetables, preferably Napa cabbage and green beans.
Frank Eagle's (of Lavelles Bistro) Carrot Coins with Goat Cheese
3 cups Grated Carrots
1 ½ cups finely chopped celery
1 cup finely mince onion
½ cup seasoned bread crumbs
1 cup mince chervil
S+P to taste
1 cup goat cheese whipped
Quickly sauté all the vegetables until sweated and then drain off any liquid. Cool.
Mix all ingredients except cheese in a bowl and form into 2 ounce balls and then flatten into patties about ¼ inch thick.
Heat frying pan and add a small amount of olive oil or spray with Pam.
Cook until golden brown then top with swizzle of goat cheese. Serve
Chef Larry Lowery's Winter Squash and Kale Stir Fry
Prep time: 20 min
Cook time: 10 min
2 tablespoons butter - divided
2 tablespoons olive oil - divided
1/2 winter squash - butternut recommended, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon Chile powder
Fresh ground black pepper
1 bunch kale, leaves removed, discard stalks
Heat 1 Tbsp. butter and olive oil in a large skillet on high heat. Add the squash and season with the salt, chile powder and pepper. Cook for about 8 minutes until the squash is golden brown. Remove from skillet and set aside.
In the same skillet, melt the remaining butter and olive oil over medium-high heat and add in the kale. Continue to toss for several minutes until slightly wilted and add in the cooked squash. Toss together and serve immediately.
This simple veggie stir fry is quick to assemble and can easily be turned into a meal. The vibrant colors of the butternut squash and fresh kale accented with a touch of color and hint of spice from the Chile powder are both beautiful and delicious.
Chef Sean Walklin's Quick Pickled Turnips
This is a basic brining ratio that you can use for any vegetable to make a quick pickle. This is not the recipe for a long term stored pickle. I like this recipe because it is simple, flavorful and versatile. You can omit the sugar, add herbs or pepper flakes, garlic or use more exotic vinegars. I’ve also found that you can skip the cooking process in the beginning and have an even quicker pickle and be able to slice your ingredients thinly. Heating does increase the flavor absorption. It’s a great time of the year to pickle all the produce that is coming out of the gardens.
• 2 cups apple cider vinegar
• 2 cups water
• 1/2 cup sugar (optional or decrease if wanted)
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• Your pickle ingredients, about 1 pound (in this case, turnips)
• Fresh herbs such as dill, thyme, rosemary, tarragon….(optional)
Bring all ingredients, except vegetable to be pickled, to a simmer in a medium pot on medium high, reduce heat to maintain simmer and cook for 10 minutes.
Meanwhile, cut vegetable into about 3 inch long segments, and the thickness of a quartered cucumber.
Place veggies in a heatproof container and pour hot pickling liquid over them. Let cool to room temperature and refrigerate at least 2 hours.
Mix all ingredients, except vegetable to be pickled, thoroughly in a bowl with a whisk until water and sugar are dissolved.
Veggies can be cut paper thin using a mandolin or cut julienne with a knife. Using the cold pickling will not make the thin cuts mushy. Cut to your desired thickness and pour the pickling liquid over the veggies in a sealable container.
Chill at least 2 hours.
Both versions can he held for 2 weeks in the refrigerator in a sealable container.
Chef Sean Walklin's Radish and Fruit Salad
This recipe is a balance between the spiciness of the radish and the sweetness of the fruit. It is a light and flavorful salad, with a pleasant crunch. It is great for topping salmon or flank steak or served in a bowl by itself. It is very easy and quick to make and each ingredient should come through at the end.
• 6-8 radishes, cut in a medium dice or baton
• 1 green apple or 1 peach or 1 nectarine or 1 pear, cut in a medium dice and help in lemon water (to prevent browning)
• 1 small bunch fresh mint, basil, tarragon, chives or any other brightly flavored herb (smallest leaves possible)
• 2-5 tablespoons of vinaigrette (recipe follows)
Apple cider vinaigrette (makes extra)
• 1 cup olive oil
• 1/3 cup apple cider vinegar
• honey/sugar to taste (start with 1 teaspoon)
• salt/pepper to taste
• 1 teaspoon Dijon mustard
Begin with honey/sugar, Dijon, and vinegar in a bowl. Slowly whisk in oil until emulsified. Add salt, pepper, more honey (if desired) with whisk.
Gently combine cut radish and fruit with herbs and your desired amount of dressing. Best if allowed to marinate for at least 30 minutes before using.
Chef Sean Walklin's Chilled Tomato Soup
Chef Danielle Flaherty's Zucchini Bruschetta
adapted from Make It Local, Recipes for Alaska’s Children https://education.alaska.gov/tls/cnp/cookbook/Make_It_Local_2ndPrinting.pdf
2 medium zucchini, diced
1 medium tomato
1/4 cup diced onion or scallion
1 Tablespoon olive oil
1-2 cloves garlic, finely minced
1/4 cup grated Parmesan Cheese
1/4 teaspoon salt
pinch of black pepper
1/4 cup chopped fresh mixed herbs such as basil, oregano and thyme
1 lemon, cut into wedges
1 baguette, sliced
Preheat oven to 400° F.
Remove ends of zucchini and dice into 1/4” cubes. Place in a large bowl.
Remove core from tomatoes and dice into 1/4” cubes. Add to zucchini
Add onions, olive oil, lemon juice, garlic, Parmesan cheese, salt and pepper to mixture. Gently toss to evenly combine.
Spread into a single layer on a sheet pan and roast in a 400° oven for about 20 minutes.
In the meantime, brush baguette slices with olive oil. Place on a second sheet pan. When about 5 minutes remain on timer, place bread in oven to toast.
Remove zucchini mixture from oven and toss with fresh herbs.
Serve zucchini with toasted bread and lemon wedges.
Chef Boripat Navachai's (of Lemongrass Thai Cuisine) Thai Kale Salad
Chef Danielle Flaherty's Radish and Scallion Triangles
The beauty of sourcing fresh, local vegetables is that you can often get the whole plant. Greens are an underutilized part of root vegetables, even though they are incredibly flavorful. This pesto allows you to use the whole radish.
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Chef at the Market 9-3-2014: Alaska Grown Potatoes
Chefs at the Market 9-11-2013 Root Vegetables
Chefs at the Market 8-28-2013 Kohlrabi
Special Thanks To:
Chefs at the Market 8-21-3013 Broccoli & Cauliflower
Special Thanks to
Midnight Sun Garden
Chefs at the Market 7-31-2013 Rhubarb
Special Thanks to:
Little Plum Garden
Midnight Sun Garden
Spinach Creek Farm
Chefs at the Market 7-17-2013 Kale Pesto and the Kale Storm
Chefs at the Market 7-3-2013 Radish & Scallion Hash
Speical Thanks to
Chefs at the Market 1, 2012
Chefs at the Market 2, 2012
Chefs at the Market 3, 2012
Chefs at the Market 4, 2012
Chefs at the Market 5, 2012
Chefs at the Market 6, 2012