Posts Tagged ‘parsley’

Baked Apples with Savory Stuffing

November 21, 2010

Chef Peter Birk's stuffed apples. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 8

Ingredients:

  • 4T butter
  • 2T olive oil
  • 1 onion, minced
  • 2 ribs celery, minced
  • 1# Italian style sausage, crumbled
  • ¼ C chopped parsley
  • 6 sage leaves, minced
  • 3 thyme sprigs, cleaned
  • Salt and pepper
  • 1C fresh corn bread crumbs
  • 8 ea apples

Preparation:

  • Preheat oven to 350°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for
  • Melt 2 tablespoons of butter and oil together in a saucepan over medium heat and add celery and onion. Stir occasionally until softened, about 6 minutes. Do not brown.
  • Add sausage and cook through. Stir in the herbs and season generously with salt and pepper.
  • Transfer to a large bowl and combine thoroughly with the corn bread crumbs.
  • Cut off the top third of each apple and scoop out the core, seeds and just enough of the flesh to make room for the stuffing. Divide the stuffing between the apples.
  • Transfer the apples to a baking dish. Top each apple with a pat of the remaining butter.
  • Bake the apples until they are tender and the stuffing is golden brown, about one hour.

Oxbow Farm Is Back!

May 9, 2009

A typical display of bounty from Oxbow Farm -- this scene from 2007. Photo copyright 2007 by Zachary D. Lyons.

A typical display of bounty from Oxbow Farm -- this scene from 2007. Photo copyright 2007 by Zachary D. Lyons.

Surviving snows and floods and cold and a rumored attack of locusts, though no one can confirm it, Oxbow Farm makes it triumphant return to Ballard Farmers Market on Sunday, May 10th after an unusually long winter hiatus.

Oxbow's Luke Woodward restocking the farm's beautiful, and huge, rainbow chard at Ballard Farmers Market in 2008. Photo copyright 2008 by Zachary D. Lyons.

Oxbow's Luke Woodward restocking the farm's beautiful, and huge, rainbow chard at Ballard Farmers Market in 2008. Photo copyright 2008 by Zachary D. Lyons.

Oxbow Farm, located in Carnation, will arrive Sunday with a terrific selection of its magnificent heirloom tomato plants, as well as baby beets (love them greens), green garlic, Japanese turnip rapini, arugula, spinach, Easter Egg and French Breakfast radishes, purple sprouting broccoli, parsley, baby carrots (hopefully, Luke says) and pea tendrils (if there is any justice, Luke exclaims).

Baby chiogga beets from Oxbow in 2008. Photo copyright 2008 by Zachary D. Lyons.

Baby chiogga beets from Oxbow in 2008. Photo copyright 2008 by Zachary D. Lyons.

In case you’ve forgotten what to expect from Oxbow, look above at last year’s baby beets.  These guys give you two dishes in one: roast the beets and sauté the greens… maybe with a little bit of that green garlic. Mmm.