What's Fresh Now - October 29, 2010

Take the Pledge! Eat Local for Thanksgiving

It's time to talk turkey.

In less than a month, Thanksgiving will be upon us, bringing family and friends together in celebration and community. As we give thanks for the bounty on the table, let's also give thanks for abundance of the harvest, as well as local farms and the food they work so hard to produce that becomes part of our special meal.

Now in it's fourth year, Cascade Harvest Coalition's Eat Local for Thanksgiving campaign asks you to sign an online pledge and purchase at least one locally grown or produced food item to add to your Thanksgiving meal. Take the pledge!

While you may think one pledge and one butternut squash from the farmers market isn't going to make a huge difference, think again. If one person starts to think differently about where there food comes from, who grew it or why it matters, then a butternut squash becomes an agent for change and so do you.

See a complete list on where to buy local for Thanksgiving.

Eat Local for Thanksgiving is a program of Cascade Harvest Coalition and sponsored by King County, King Conservation District, PCC Natural Markets, edibleSeattle, Woodland Park Zoo, King County Green Holidays, Sustainable Connections, and the Neighborhood Farmers Market Alliance.

FRESH PICKS

Mark your calendar! Local farmers markets are celebrating the fall harvest with cooking demos with tips and dishes for a fall feast; plus, another "chapter" from Ray's Boathouse in Seattle.

Farms Forever Art Show & Farm to Table Dinner
Saturday, November 6 Benefit for the South of the Sound Community Farm Land Trust.

"A Year of Sustainable Stories" Dinner
Thursday, November 4, 6 PM — 8 PM
Ray's Boathouse
Spend an intimate evening with three local fishermen (and industry legends) who have worked tirelessly to protect the environment and the species they fish. Special menu featuring Dungeness, King and Snow crab will be paired with wines from Woodinville's DeLille Cellars.

Eat Local for Thanksgiving Cooking Demo
Saturday, November 13, 10 AM — 11:30 AM
University District Farmers Market

Eat Local for Thanksgiving Cooking Demo with Chef Kim O'Donnel
Sunday, November 14, Noon — 1 PM
Broadway Sunday Market

FEATURED RECIPE: Savory Puff Pastry Turnovers with Chard, Apples and Hazelnuts from PCC Cooks

These little crispy puffs are the perfect way to celebrate the late season bounty. Tart apples, deep jade green chard and creamy goat cheese make such a succulent combination. You may substitute other dark leafy greens for the chard, but give them a little extra cooking time as needed. Also try adding diced and roasted winter squash to the filling for a spark of spicy color! Makes 18 small pastries. Recipe developed by Lynne Vea, PCC Cooks. See more recipes on their website.

For the filling:

2 tablespoons vegetable oil

1 small yellow onion, peeled and chopped

2 tart apples, such as Honeycrisp or Pink Lady, cored and diced

1 tablespoon each maple syrup and cider vinegar

4-5 cups chopped chard

1/2 cup chopped hazelnuts

1/4 cup dried cranberries

6 ounces chevre cheese, crumbled

Salt and pepper to taste

In a large sauté pan, heat one tablespoon of the oil over medium high heat and sauté the onions for 3-4 minutes. Stir in the apples and cook for 2 minutes more, or until the apples are tender. Stir in the maple syrup and cider vinegar. Let sizzle until all liquid in the pan is reduced. Remove the apple mixture and add the remaining oil to the pan. Over medium high heat, stir fry the chard until it is dark jade and no liquid remains in the pan. Stir the chard into the apple mixture. Add the hazelnuts and cranberries and season the mixture with salt and pepper. Let cool completely and gently fold in the cheese.

For the pastries:

1 egg

1 tablespoon water

1 package Aussie Bakery frozen puff pastry, thawed

In a small bowl, beat the egg well with 1 tablespoon of water, and set aside. (This is called an "egg wash" and is used in most pastry baking, not only to act as a sealing "glue", but also to glaze the top during baking and give a glossy finish to the dish.)

Unfold each sheet of puff pastry and cut each into 9 squares (3x3) Very lightly brush the surface of each square with the egg wash. (Just enough to make it sticky, not wet)

Place a scant tablespoon of filling in the center of each square and fold the edges over to form a triangle. Press down all around the filling to seal the edges well, and with a knife, trim up any uneven edges.

With the tip of your knife, cut a small slit in the top of each pastry to vent it during cooking. Brush the top of each turnover with a light coating of egg wash.

You may freeze these pastries at this time and cook them the day you wish to serve them, or you may cook them right away. To freeze the, lay them in a single layer on a baking sheet and freeze solid. Then you may seal them in a freezer bag and store them until ready for use.

To cook fresh pastries - Preheat your oven to 425 degrees. Bake the pastries for about 15-20 minutes, or until deep golden brown.

To cook frozen pastries - Preheat your oven to 425 degrees. Bake the pastries for about 20-25 minutes, or until deep golden brown.