The signs of winter’s approach are inevitable: Trees are turning bare, it’s dark in the middle of the afternoon, and I can see my breath when I walk in the morning. But unfolding more slowly than autumn is the transition away from late summer produce at the local farmer’s markets. Believe it or not, the warmer season’s bounty can still be found, but it won’t last long. The Union Square Market, for instance, was teeming with gorgeous vegetables last week more typical of late September than mid-November, inspiring some exquisite fall recipes.
Make it a point to march on over to your local green market sooner than later, and take advantage of the cruciferous vegetables like broccoli, cauliflower and Romanesco. My favorite example, Brussels sprouts, were the size of small marbles at Mountain Sweet Berry Farm’s table, and were the tender centerpiece of my greatest rendition to date of my Pancetta, Brussels Sprout & Blue Cheese Risotto.
Additionally, we’re still seeing excellent corn, plum tomatoes, onions, and garlic from some Union Square farmer favorites including Cherry Lane Farms and Paffenroth Gardens. Load up now, and incorporate these wholesome goodies into an improvised pre-Thanksgiving “mash mish” recipe. Bon Appétit!
Mid-Autumn Mash Mish
20 minutes to prepare, serves 6
1 Tbsp olive oil, divided
1 Lb chopped bison or grass-fed beef
½ onion, chopped
2 cups broccoli florets
1 jalapeño, minced
4 cloves garlic, minced
¾ Lb plum tomatoes
3 ears corn, kernels cut off the cob
1 tsp cumin
Salt & Pepper
Start with 2 tsp olive oil in a casserole pan over medium heat. Add the meat, and cook until just barely pink. Put the meat into a bowl, and pour the meat juices into the bowl. Set aside.
Add 1 tsp olive oil to that casserole pan. Add onions and sauté 1 minute. Bring heat to low, cover pan and let onions cook, stirring occasionally for 5 minutes. Meanwhile, cook broccoli in the microwave, covered with a lid or a damp paper towel until the vegetable is steamy. Bring sauté back to medium, add jalapeño and garlic. Cook until you can just smell the garlic. Add tomatoes and broccoli. Cook until the skin of the tomato becomes apparent and the dish has some liquid from the tomatoes at the bottom of the pan. Stir in corn and cumin, add back meat and its juices. Season with salt and pepper and serve!