Since I'm jonesing for some lively greens and saw kale starting to flower in my neighbor Bill's garden, I thought this item from market master Ginger Rapport of the Beaverton Farmers Market would be great to keep on hand for market shoppers who might be asking, "What are those bundles of greens and why are they all called something different?" 

Do you get confused when you hear the words “rabe,””raab,” “rapini” or “broccolini” used in recipes? Let us help you sort this out because you will find tons of these green vegetables in the market right now.

First, a little taxonomy: Cruciferous vegetables are vegetables of the family Brassicacae, known as Brassicas or Crucifers. They include: cauliflower, broccoli, mustard greens, arugula, bok choy, kales and cabbages to name a few. Now, a little clarification:

• Broccolini is not baby broccoli. It is a cross between regular broccoli and Chinese broccoli with long stems, larger florets, and less leaves. It is less bitter than some of its relatives which is why it is often thought of as baby broccoli.
• Rapini and broccoli rabe are close cousins and are often used interchangeably. They are in the same subspecies as the turnip, hence they have the characteristically slightly bitter taste of this group. They do not form the large heads that we see in broccoli.
• Purple sprouting broccoli (or PSB as the cool kids say) is, like broccolini, a separate plant from broccoli. Native to the eastern Mediterranean and Central Asia, its seeds were first listed in the French Vilmorin-Andrieux seed catalog as Sprouting Purple Broccoli in 1885, which also introduced it to the United States.
• The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage.

While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant.

All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.We also suggest that you try tossing your raabs with a balsamic vinegar reduction. The reduction’s sweet finish balances the bitter quality of the greens. We like to keep a balsamic reduction in the refrigerator to have on hand as needed. It is delicious drizzled on salads, fresh vegetables, fish and meats.

Basic Balsamic Vinegar Reduction

2 c. balsamic vinegar*

Boil in a small saucepan until reduced by half (one cup). You can continue to boil for a thicker glaze type consistency. You may add a clove of garlic, minced, or fresh herbs such as thyme. Be sure to strain those out before storing.

* Note: Bottles of balsamic vinegar on store shelves labeled "Balsamic Vinegar of Modena" are a commercial grade product made of wine vinegar with the addition of coloring, caramel and sometimes thickeners like guar gum or cornflour. Authentic balsamic vinegar, labeled "Aceto Balsamico Tradizionale di Modena," is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented in a slow aging process which concentrates the flavors.

In the most recent Beaverton Farmers Market newsletter, Market Master Ginger Rapport waxed eloquent about the eggplants grown by one of the market vendors and included some recipes I definitely want to make.

Farmer Eric Hvidsten of Black Dirt Farm was not always in love with eggplant and explained how his opinion changed since he started growing them: 

“Over the past few years, I've come to really enjoy growing eggplant," Hvidsten said. "They are absolutely gorgeous, and it's been fun exploring and experimenting with different varieties.  'Annina' is the variety that first got me hooked. Its flavor is similar to the typical Italian eggplant, but it has beautiful purple and white speckled skin that looks like marble. It looks unreal. I'm growing a long slender Japanese variety for the first time this year. It might be my favorite to cook with. Its tender skin and smaller diameter make it easy to slice into long strips or small coins. A lot of customers have recommended round Thai eggplant this year. I'm looking forward to trying these out next season.

"Growing up, I was not a fan of eggplant.  Eggplant Parmesan was the main eggplant dish in our house. I found it mushy and sometimes bitter. As I've experimented with new dishes I've come to really enjoy them. (See recipes linked at bottom.)

"I think its flavor really shines when paired with Greek or Middle Eastern spices like za'atar. I've also found slicing it thin and frying it briefly before adding it to the rest of the dish keeps the eggplant from getting mushy. This discovery was a game-changer for me."

As for what it's like as to grow them, Hvidsten said, "Eggplant has grown well on my farm, but it can be a challenge. They are relatively heavy feeders—home gardeners will want to amend the soil well before planting. The big challenge growing eggplant in the PNW is that they like heat. I always grow eggplant in my hoop house. For home gardeners I recommend planting eggplant in the warmest spot available.”

About how he started Black Dirt Farm, Eric said, “I started Black Dirt Farm six years ago with the goal of growing good food for my neighbors in a way that would benefit my local community, economy, and environment.  I strive to work with nature to improve the soil, control pests and diseases, and grow healthy plants.  Despite the challenges, it has been a joy to grow the farm and build relationships with my customers and other growers in the area.  Growing with the seasons, and working with nature gives me a wonderful sense of connection to the world around me.  I am so thankful for all my customers who support the farm and help me live this dream.“

Simple Eggplant Bites

4 Tbsp. vegetable oil
2 medium-sized eggplants
4 Tbsp. flour
2 cloves garlic
Dill sprigs, chopped finely, plus more for garnish
2 Tbsp. plain Greek yogurt or mayo

Cut eggplants into ½ inch slices. Pat dry and dip into flour. 

Oil has to be very hot before frying the eggplants. Fry both sides for about 2 minutes each. In the meantime, crush garlic, mix with yogurt or mayo, and add dill. Once the eggplant is golden-brown, set on a paper towel to drain excess oil, sprinkle it with sea salt, and drizzle sauce on top. This makes a perfect quick appetizer!

Check out Ginger's recommended recipes for making Roasted Eggplant Salad, Eggplant Rolls, and Baba Ganoush. And here's my recipe for an out-of-this-world Eggplant Parmesan.

The Beaverton Farmers Market is a stalwart supporter of Good Stuff NW. Photo of "Annina" eggplants from High Mowing Seeds.

Did you know every $1 spent at your local farmers' market generates twice as much economic activity within the region, whereas the equivalent purchases in a traditional grocery store yield only one-third of those benefits to the region’s economy?

Acknowledging those economic contributions to the local economy, in 2008 the Tualatin Soil and Water Conservation District approached the Beaverton Farmers Market with an offer of $5,000 to support a market program. The market decided to pay it forward, adding additional funds from the market to form a Vendor Development Grant Program aimed at helping vendors grow and develop their businesses. These are some of this year's recipients.

Mountainside Lavender: Mountainside Lavender produces fragrant bouquets, essential oils and other lavender-based products and will begin their first season at the market in June. Their grant award helped them with the initial set-up costs for their booth which will help them with their first foray into farmers' markets.

Kalo Kitchen: This popular Hawaiian food vendor needed to increase production and way to keep their food fresh and warm. They applied for the grant to purchase a generator. 

Barro: San Pedro Limon, Mexico, is where the long roots of Barro originate. Owner Yoli Barragan Rabadan takes inspiration from her grandmother, cherishing the recipes that have been in the family for four generations. This grant will help purchase a dough sheeter for next-level product capabilities.

Hapa Pizza: This Asian fusion Neapolitan-style pizzeria works hard between its new store-front in Beaverton and serving marketgoers every Saturday. This grant will help expand production capabilities at the market.

Helvetia Creamery: Home to beautiful brown-eyed Swiss cows, this local creamery has developed quite a reputation for its delicious Swiss cheese. This grant will help develop a new smoked, raclette-style cheese.

Le Petite Jardin: Growing microgreens, sprouts, greens and summer vegetables is a lot of work, and as a family farm that is constantly looking for improvement of its process, they applied for the grant to add another growing rack to their operation.

El Cuadrilatero: Pambazo sandwiches are unique and delicious. This grant will help them purchase a generator to improve production in their booth.

HYCH (Heat You Can Handle): High-quality hot sauces based in Salem that will tingle your taste buds. They are a great vendor to check out just in time for the grilling season. Their grant dollars went to rebranding costs when a copyright issue came up with their previous business name, Hoss Sauce.

Food for Thought: Ajay and Guatami make Indian desserts and snacks with a philanthropic goal. They are going to use the grant funds for advertising, legal fees for 501c3 filing, and packaging development.

Decadent Creations: Hand-made, small-batch artisan cakes, cookies, pastries and French macarons have made quite an impression on market customers. A master of her craft, Mindy Simmons needed help with new labels for her products.

Ocean Green Healing: Handcrafted and locally made CBD bath and body products are this vendor's specialty. Increased demand for their CBD bath bombs created a need for a bigger mixer in their production facility and this grant will help make that possible.

Ona Yogurt: Owner Clare McLeod’s Greek-style vegan yogurt, made from silken tofu that is high in protein and low in sugar, began with her search for a vegan product that was also environmentally friendly. Clare’s grant award will help her increase production capabilities.

Binary Brewing: Created by a couple of techies, Binary Brewing's founders have translated their love for coding into carefully brewed, refreshing beverages. Their grant funds will be used to purchase coolers that will keep their beers icy cold while at the market.

Lindsay's Sourdough: Lindsay is a busy mother of six but she makes sure everyone has access to a delicious breakfast made from her sourdough pancake and waffle batter, from the original sourdough to specialty flavors like chocolate, mango, and lemon and poppyseed. She was able to purchase a new tent with her grant funds.

Queen's Kitchen: Owner Lanisha Brown crafts body sugar scrubs that she describes as a “spa in a jar." Her grant will be used to develop a new hair product.

Rice Thief: With her Korean comfort food updated for the modern palate, Anna Lee has created recipes based on her cultural background. Her food was so popular with marketgoers that she needed to purchase a larger grill, and this grant will help her do just that.

All photos courtesy Beaverton Farmers Market.

I'd heard some murmuring on the holiday entertainment switchboard about a new trend that involves spreading butter on a board or platter, topping the butter with condiments from savory to sweet, then handing your guests bread and a knife. Fortunately, Beaverton farmers' market's Ginger Rapport is all over it, so I'm sharing her latest bulletin:

Market Master Ginger Rapport of the Beaverton Farmers Market is a genius when it comes to connecting the latest trends in the food world with our fresh Oregon bounty, particularly when it comes to her beloved vendors at the market. In her last newsletter, she waxes eloquent about a recent food revelation she had while visiting—of all places—Las Vegas:

There are many kinds of meals. There are those that simply feed you, those that feed your soul, and those that are so memorable that they rate right up there with the best experiences of your life. A meal at Joel Robuchon’s in Las Vegas MGM Grand Hotel is such an experience. Robuchon was named “Chef of the Century” by the Gault Millau in 1989 and had 32 Michelin stars, the most of any chef, at his time of death from pancreatic cancer in 2018. 

While a meal in his dining room is a series of courses, each a masterpiece unto itself, Market Master Ginger Rapport could have been entirely satisfied with a meal consisting of their mind-blowing bread cart accompanied by a beautiful cloche-covered mound of French butter (above left). Seriously, it is a dream of Ginger’s to one day pull up a chair to the cart and happily spend the evening enjoying fabulous butter on every kind of perfectly baked bread you can imagine.

So it is with great enthusiasm that Ginger embraces the hot new trend shepherded to fame by TikTok creator Justine Doiron: The Butter Board. Most of you are familiar with charcuterie boards—tasty combinations of meats and cheeses, along with complementary accompaniments such as fruits and nuts that make for great snacking and conversation when served among friends and family. Well, a Butter Board is a similar concept, only the main attraction is the excellent quality butter that has been creatively enhanced and surrounded by pieces of bread and crackers.

Doiron credits chef and author Joshua McFadden [of Portland's currently shuttered Ava Gene's]—who shares an “Herbed” Butter With Warm Bread in his book Six Seasons: A New Way with Vegetables—as the butter board’s creator. The basic idea is to generously spread high-quality butter on a serving board of some type, then let your imagination run wild with toppings. To serve, simply scoop up the butter and spread it on the accompanying bread and crackers. Think of it as a smaller version of the bread cart and cloche of butter at Joel Robuchon’s restaurant.

The thing that is so wonderful about this idea is that it is relatively simple to prepare, and you can get as creative as you want with the combinations of ingredients. First, you start with fabulous butter. Do not skimp here! Here at the Beaverton Farmers Market, we are lucky to have the gorgeous butter made by our friends at Lady Lane Farm using their jersey cow milk, Garry’s Meadow Fresh milk. (Their butter comes unsalted or salted, and in two flavors, garlic, or honey.)

For starters, choose salted butter over unsalted. Unsalted butter is excellent for baking and general cooking but will taste bland when eaten as a topping for bread. Spread your choice of softened, room-temperature butter on a board. Doiron’s original post shows butter topped with flaky salt, lemon zest, herbs and edible flowers. You can find a gorgeous assortment of edible flowers at Campo Collective Farm and Cartwheel Community Farm, and many of our growers will have cut herbs if you don’t already have some in your garden.

From there you can let your imagination have free rein. Here are some of our favorite butter board ideas, all made with Lady Lane butter. Of course, you will need an excellent assortment of bread, rolls, and crackers to accompany your butter board so make sure that they compliment the type of butter you plan on serving: 

• Figs, nectarines, flaky salt, and Marcona almonds on honey butter with slices of brioche bread.
• Salted butter topped with red pepper flakes, hot honey from TbeeS Honey, and candied pecans to be served alongside little corn muffins.
• Kimo’s Dips recommends mixing a packet of their Garlic Herb and Cheese dip into salted butter and serving with slices of focaccia from Henry Higgins Bagels.
• Top garlic butter with a mix of sauteed wild mushrooms from The Mushroomery. We would eat this spread on just about anything, but the classic sourdough from Columbia River Sourdough Bakery would be divine.
• While you are at Columbia River Sourdough, pick up a loaf of their chocolate sourdough and serve it alongside salted butter topped with chopped dried cranberries from Cranberry Kitchen, flaky salt, orange zest and chopped hazelnuts, maybe even some chocolate chips.

We should mention here that creative minds are branching out to make boards with other spreadable cheeses and toppings such as cream cheese with "everything seasoning" blend, flaky salt, finely diced red onions, and tomatoes, and then there's ricotta cheese with sautéed garlic, sun-dried tomatoes and fresh basil leaves.  

Clearly, the possibilities are endless, and as we approach the busy holiday season, we expect that butter boards, with their show-stopping potential, are going to be on the menus of many celebrations.

Photos, from top: Roasted garlic from Aubrey's Kitchen; French breads from Aloha Epicure; butter cloche from Las Vegas Sun; flower board from Justine Doiron; honey garlic board from Moribyan, all courtesy Beaverton Market newsletter.

In this week's Beaverton Farmers Market newsletter, Market Master Ginger Rapport sent some very timely advice on choosing and preparing the peaches that are tumbling in from our area orchards. Since I have six of these beauties sitting on my counter slowly ripening, and a promise from Dave that they'll be made into some juicy, sweet delicious pastry item, it seemed appropriate to share her recommendations.

The peach originated in China, and the Chinese believe the peach tree to be the tree of life.  The peaches are a symbol of immortality and unity. In America, we like them simply because they are juicy and delicious. They are the third most popular fruit grown in the States. Here at the Beaverton Farmers Market, they are synonymous with summer, and are at their peak right now!

Among its many attributes, a medium peach is a mere 37 calories and is high in vitamins A, B, and C. Because a fully ripe peach is delicate and easily bruised, you will often find them sold just “under-ripe.” To fully ripen your fruit, place them on the counter in a brown paper sack, folded closed, for two or three days. (Do not try this in a plastic bag. As the fruit respires, it gives off moisture which will collect on the plastic bag and cause the fruit to rot.) The ripe fruit will be soft and fragrant. Refrigerate them at this point. 

Peaches come in two categories—cling or freestone. The flesh will either cling to the pit or easily pull away. Depending on what you will do with it, make sure you know which kind you are buying. A cling variety will thwart your efforts if you plan on cutting them in half to place on the grill.

Like the plum and the apricot, peaches are members of the rose family (Rosaceae), distinguished by their velvety skin. If the peach fuzz bothers you, try rubbing the fruit with a terry handtowel after washing, it will diminish the feel of the fuzz on your mouth. Of course, you could also choose to purchase nectarines instead if the fuzzy skin bothers you. 

Nectarines and peaches are nearly the same genetically, but a gene variant between the two causes peaches to have fuzzy skin and nectarines to have smooth skin. As a result, peaches and nectarines have a similar flavor profile and can be used interchangeably in recipes.

Should you wish to peel a peach, nectarine, or tomato for that matter, either for eating or cooking, we recommend the following method:

Make a small X in the bottom of the peach with a paring knife. Immerse in a pot of boiling water for 20 – 30 seconds or until the skin splits. Be careful not to over-boil, or you will start cooking the flesh. If the skin never releases, your fruit isn’t ripe enough. Remove from water with a slotted spoon and place in a bowl of ice water to stop further cooking. Next, remove the skins, which should easily slip away.

Once the flesh of the peach is exposed, it will begin to brown. Keep submerged in the ice water until you are ready to use it. Toss cut peaches with lemon juice to delay the browning process.

 To find a plethora of peachy recipes—jams, tarts, sorbets, salads and even cocktails—just click here and here.

I'm still a little teary at the loss over the winter of the "tarragon hedge" in my raised bed dedicated to herbs, so a trip to get new starts was in order. After picking up replacement tarragon, I also got some chervil, Italian parsley and garlic chives—and came home to find that the Beaverton Farmers Market newsletter had some helpful hints about herbs used in Thai recipes, including those garlic chives I'd just bought!

“A little sprinkle of fresh herbs on a meal can mean the difference between flavors that are just nice, and flavors that are spectacular. And when you have fresh herbs growing in your own backyard, porch planters, or window box, this makes it even easier to boost the flavor of your homemade meals." - Gardener's Path

Beaverton Market Master Ginger Rapport agrees with this advice. Fresh herbs are always an important part of her garden plan. In fact, Ginger grows her herbs in large pots on the patio right outside her kitchen where they are readily accessible. They are both useful and beautiful. Important to note here that growing herbs in pots is also a defense against Ginger’s male grand-dog Jax, who loves to lift his leg on her garden plants. Fortunately, he is a small terrier, but if you have male dogs in the yard you will want to consider this when you plan your herb garden.

Since Ginger does a lot of Thai cooking, there are two herbs, in particular, she raises in abundance—garlic chives and Thai basil.

Thai Basil and Italian Basil: Thai basil (top photo) is different from Italian basil, which she also grows, in that it has a more anise-like fragrance and smell with a slightly more spicy taste. The leaves are sturdier than Italian basil leaves and can withstand some cooking. Thai basil is an essential ingredient in pho, a Vietnamese soup, but it is used liberally in salads, curries, noodle dishes and stir-fries.

The two herbs, while related, are distinctive enough in flavor that using them interchangeably in a recipe shortchanges the dish you are preparing.  They each have their own distinct flavor notes so it is worth growing both varieties.

Thai basil and Italian basil are tender in our hardiness zone and are treated as annuals in the garden. Chives, on the other hand, come back year after year. In fact, they easily re-sow themselves in other areas of your garden so keep that in mind when planting them.

Garlic Chives vs. Regular Chives: The leaves and flowers of both chives and garlic chives are edible. However, regular chives grow tubular hollow leaves that smell and taste mildly oniony, whereas garlic chives grow wide flat leaves that taste mildly garlicky. Most of us are familiar with regular chives which are a common garnish for dishes that need a beautiful green touch and a gentle onion-flavored finish.

While garlic chives can be chopped to use as a garnish, keep in mind that they will have a tougher texture than regular chives. Because they are sturdier they can be treated more like a vegetable and are common ingredients in Asian cuisines including stir-fries, soups, salad, and marinades.

Get recipes for chive blossom vinegar and chive oil, as well as Ginger's favorite recipe for Pad Thai that usesarlic chives.

Photos from Gardener's Path.

I had another one of those slap-my-forehead moments when I was reading Ginger Rapport's weekly newsletter from the Beaverton Farmers Market. As Market Master—I love that title—it's part of her job to not only recruit, interview and decide on vendors, but to test their products as well. This week she sampled a fermented product from Sarah Pesout of The Fermentista, putting it in a grilled cheese sandwich which she—like me—had never even thought of.

Grilled cheese sandwiches are a go-to favorite for most meals because they are easy, delicious and highly customizable. Over the years we have seen dozens—maybe hundreds—of combinations of bread, condiments, cheese and add-ins, all resulting in a gooey tasty sandwich. However, we have to confess that it never occurred to us to use sauerkraut as a solo add-in until we saw a recipe for a grilled cheese with sauerkraut and Dijon sandwich from Umami Girl. 

When we think of sauerkraut on a sandwich, most of us think of the classic Reuben which is made with corned beef, sauerkraut and Swiss cheese on rye bread slathered with Russian dressing. The sauerkraut acts as a counterbalance to the richness of the cheese, meat and dressing, much the way pickles do on other types of sandwiches.

The sharp fresh taste of the kraut helps cut through the rich fat of the cheese, making for a more balanced bite. This is especially true if you are using aged or sharp cheeses with a lot of flavor and fat. Once the idea of adding sauerkraut to a grilled cheese made sense to us, the next question was, what kind of sauerkraut do we use? So we turned to the market’s expert on the subject, Sarah Pesout, owner and chef of The Fermentista.

Sarah specializes in fermented vegetables from sauerkraut to salsa. Fermenting gives food a sour flavor without any added acid, which differs from pickling, which involves putting food into an acidic brine. Fermenting is a healthier and, in our opinion, tastier way to preserve vegetables such as cabbage. Sarah makes several delicious krauts so we asked for her recommendation. Market Master Ginger Rapport was leaning toward her Caraway Sauerkraut because she loves the hint of onion that Sarah adds to the mix. However she changed her mind at Sarah’s urging and instead picked up a jar of Fermented Leeks with Black Pepper.

Sarah explained that the leeks, like pickled onions, are a perfect accompaniment to grilled cheese and wanted us to know that she and her assistant hand-cut every leek she uses. Despite the resulting tears shed by the duo, they are committed to finely shredding the leeks by hand to avoid bruising and mangling of the otherwise sturdy allium. The final result is a product that is crunchy but not tough, full of flavor but not overpowering, and is a perfect match for a sharp cheddar and fontina grilled cheese on Jewish rye bread with Dijon mustard.

Note: In Ginger’s first sandwich she was very conservative with the leeks, not knowing what to expect. They were surprisingly gentle so she was much more generous with them in subsequent sandwiches and they were a big hit with her family.

The Beaverton Farmers Market one of the generous sponsors of Good Stuff NW. Top photo and middle photo by Beaverton Farmers Market. Bottom left photo of the sandwich I made with my husband's fabulous sourdough, organic sharp cheddar and my homemade sauerkraut!

It's allium season in the Pacific Northwest, with wild varieties of onions and garlic appearing in spring meadows and their domestic cousins like leeks, spring onions, scallions, Spanish calçots, garlic and shallots cascading in from local farms. (By the way, if you see ramps? They don't grow here and are imported from other areas of the country.) Ginger Rapport, Market Master of the Beaverton Farmers Market, shares her love of these ubiquitous bulbs.

Shallots are an underappreciated member of the allium or onion family. While they are an essential ingredient in many cuisines like those of Southeast Asia and Vietnam, most Americans fail to appreciate all they have to offer. 

Shallots have a delicate, sweet flavor without the intense heat of an onion. They are preferable over onions in raw applications such as salad dressings and vinaigrettes. Finely diced, they provide a subtle bite to pan sauces and are delicious roasted whole, or pickled as a garnish. Shallots are ubiquitous in Vietnamese cooking, especially pho, where they are combined with ginger to give pho its unique taste and fragrance. 

In the past shallots were mainly imported from Europe which made them somewhat expensive when compared to onions. This is probably one reason why they are not as widely used here in the States as they should be. Domestically grown shallots are becoming more common, which is also making them more affordable. Fortunately for us here at the Beaverton Farmers Market, Farmer Yo Tee Telio grows huge, gorgeous shallots and you can find them in his Salmon Creek Farm booth at the market.

Fried Shallots

Frying shallots turns them into crispy, flavor-packed clusters that are good on almost anything. (This is not an exaggeration.) Beaverton Farmers Market Master Ginger Rapport keeps a container of them in her refrigerator at all times. Their caramelized flavor and crunchy texture adds sparkle to salads, potatoes, roasted or steamed vegetables, grain bowls, omelets, steaks, deviled eggs and avocado toast. Chopped, they can be added to dips or combined with mayonnaise as a sandwich spread. Bring cottage cheese to life with a sprinkling of fried shallots on top. They are also delicious eaten by the handful, and making them is super easy. 

When we said that they are good on everything? We meant it. 

8 small shallots
1 c. peanut oil (or vegetable oil like canola)
Salt

Peel shallots of their papery coverings, slicing off the root and papery tip. Slice shallots crosswise into very thin (1/16" or so) rings.

Heat oil in a frying pan until it shimmers. Check the temperature by taking one of the rings and tossing it into the pan. If it sizzles, the oil is ready. Put sliced shallots into the pan and move them around with a spatula to keep them from sticking. Moderate heat to keep them sizzling but not burning. When they are golden brown remove them to racks set over paper towels to cool and crisp up.

Use immediately or store in refrigerator in an airtight container for up to two months.

Since I'm jonesing for some lively greens and saw kale starting to flower in my neighbor Bill's garden, I thought this post from market master Ginger Rapport of the Beaverton Farmers Market would be great to keep on hand for market shoppers who might be asking, "What are those bundles of greens and why are they all called something different?" 

Do you get confused when you hear the words “rabe,””raab,” “rapini” or “broccolini” used in recipes? Let us help you sort this out because you will find tons of these green vegetables in the market very soon.

First, a little taxonomy: Cruciferous vegetables are vegetables of the family Brassicacae, known as Brassicas or Crucifers. They include: cauliflower, broccoli, mustard greens, arugula, bok choy, kales and cabbages to name a few. Now, a little clarification:

• Broccolini is not baby broccoli. It is a cross between regular broccoli and Chinese broccoli with long stems, larger florets, and less leaves. It is less bitter than some of its relatives which is why it is often thought of as baby broccoli.
• Rapini and broccoli rabe are close cousins and are often used interchangeably. They are in the same subspecies as the turnip, hence they have the characteristically slightly bitter taste of this group. They do not form the large heads that we see in broccoli.
• The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage.

While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant.

All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.

We also suggest that you try tossing your raabs with a balsamic vinegar reduction. The reduction’s sweet finish balances the bitter quality of the greens. We like to keep a balsamic reduction in the refrigerator to have on hand as needed. It is delicious drizzled on salads, fresh vegetables, fish and meats.

Basic Balsamic Vinegar Reduction

2 c. balsamic vinegar*

Boil in a small saucepan until reduced by half (one cup). You can continue to boil for a thicker glaze type consistency. You may add a clove of garlic, minced, or fresh herbs such as thyme. Be sure to strain those out before storing.

* Note: Bottles of balsamic vinegar on store shelves labeled "Balsamic Vinegar of Modena" are a commercial grade product made of wine vinegar with the addition of coloring, caramel and sometimes thickeners like guar gum or cornflour. Authentic balsamic vinegar, labeled "Aceto Balsamico Tradizionale di Modena," is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented in a slow aging process which concentrates the flavors.

A recent newsletter from Ginger Rapport, Market Master of the Beaverton Farmers Market, featured this guide to the peppers that are tumbling into local farmers markets right now.

Chile versus Chili

If you like it hot, then this is your time of the year because it is chile season.

According to Chef Mark Miller, author of the The Great Chile Book, the generally accepted convention is that chile refers to the plant or pod while chili refers to the dish made from meat and chiles. The name pepper is a misnomer that has existed since Christopher Columbus saw his first capsicum and erroneously thought that he had found the plant that produces black pepper, which has no relation to capsicum. However, the name pepper is still used interchangeably with chile.

The chemical in chile peppers that gives them heat is capsaicin [pron. cap-SAY-uh-sin] which is technically a neurotoxin. It stimulates the adrenal glands to release hormones, which theoretically create an energy rush. The fiery sensation you feel also triggers the brain to produce endorphins, natural painkillers that promote a sense of well-being and stimulation. They can also make you sweat, which is your body’s natural air conditioner. This would explain why chiles figure prominently in cuisines in and around the tropics.

Depending upon whether you like them hot, mild, or somewhere in between, you will want to make informed decisions when purchasing chiles. The first thing that you should know is that the heat level in a chile is rated on a scale known as the Scoville Heat Index. Invented by Wilbur Scoville, it ranks chiles in order from mildest to hottest with zero being the mildest and the hottest being over a million. In general, the smaller the chile, the hotter it is.

We’ve included the Scoville ranking* for each. Most of the heat is located in the seeds and white ribs inside. Removing the seeds and ribs, using only the flesh of the chile, will give you all of the flavor and less of the heat. Keep in mind that you should use gloves when handling the hottest peppers to avoid irritating your skin.  It is important that you do not touch anything, especially your face, before disposing of the gloves and washing your hands thoroughly. 

Bell Peppers: Scoville 0. Bell peppers are sweet peppers. They add flavor but no heat to your food.

Anaheim Peppers: Scoville 1000. Big and mild, perfect for stuffing. The skin is a little tough but peels easily if you roast it first.

Poblano Peppers: Scoville 1,000-2,000. The classic chile for Chiles Rellenos. The have great flavor and enough heat to be zesty but not scorch anyone. As they mature, the skin reddens at which  point they are dried and sold as Ancho chiles.

Jalapeno Pepper: Scoville 2,000-8,000. This is the most commonly used pepper in the U.S. It is spicy but not overwhelming.

Serrano Pepper: Scoville 10,000-25,000. Similar in flavor to the Jalapeno only much hotter, Usually small, about 2” and green in color. A general rule of thumb is that the smaller the serrano, the hotter it will be.

Cayenne Pepper: Scoville 25,000-50,000. When you want to add heat to food this is a good choice. Red in color, the Cayenne is usually dried and used in powdered form.

Thai Chile: Scoville 50,000-100,000. This pepper is classified as “very hot." It is a very small pepper and is commonly called for in Thai recipes.

Habanero Chile Pepper: Scoville 150,000-350,000. Of the hot peppers most commonly used, this is the hottest. Its color ranges from green to yellow to pink. It is very short but don’t let that fool you, this chile is scorching hot!

Other peppers you will find in the market:

Padron Peppers. Originally from Spain, they are harvested young and small and they typically have no seeds. This makes them mild, perfect for eating whole. Farmers tell us that about one in every 12 will be surprisingly hot and there is no way to know which one packs the extra punch. [Tradition dictates that getting the hot pepper brings luck.] Sauté in olive oil until blistered and shower with salt. Serve hot.

Shishito. Popular in Japan, these are very similar to Padron peppers, but are more consistently sweet and mild. Serve them sautéed like Padrons, or drizzle with soy sauce and sesame oil. Very tasty in tempura.

The Dozen Spiciest Cuisines

Chiles play a prominent role in the dishes of many countries. According to Eater.com, the dozen spiciest world cuisines are: Chinese (Sichan), Ethiopian, Ghanaian, Liberian, Nigerian, Indian, Japanese, Korean, Mexican, Peruvian, Senegalese, Southern Italian and Sicilian, Tibetan and, last but not least, Thai.

If you are looking to spice up your life, make sure to look beyond Mexican food. While we love the spicy south of the border cuisine, chiles traditionally pack a punch in curries, stir-fries, rice and noodle dishes, salads and condiments from all over the world.

We love a good comfort dish like Chinese-American General Tso's Chicken and this West African one-pot favorite, Creamed Collard Greens with Peanut Butter and Chiles. 

Roasting Red Pepper Primer

Many recipes call for roasting your peppers and roasted red peppers are a great addition as a condiment to sandwiches or added to hummus. We found two foolproof methods for roasting and skinning your red peppers, no matter your kitchen setup. 

Our favorite method is charring over a gas burner. It's quick and easy with very little cleanup. If you have an electric stove, the next best option is to roast the peppers in the oven under the broiler.

* Scoville rankings are often given in a range because varieties and growing conditions vary.