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polenta

Slow-Cooked Beef Shank with Polenta and Vegetables

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Recipe provided by market customer Enrico Patarini
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market

For beef shanks:
● 3-4 large carrots*, cut in rough cubes
● 1 large turnip, cut in medium-large cubes
● 1 medium onion*, cut into eighths
● 2 cloves garlic*, cut in large chunks
● 1 beef shank*
● 1 tbsp maple syrup*
● 1 cup of red wine*
● 1 tbsp balsamic vinegar
● Salt, to taste
● Parsley* for garnishing
● 2-3 cups water (to mostly cover meat)

For polenta:
● 1 cup dried Abenaki corn*, ground (use blender or food processor)
● 1 cup water + 3 cups water
● ½ cup mozzarella*, cubed
● 1 tbsp salt

Instructions
1. Lay down a thin layer of onion, carrot, and turnip. Place the shank on top of that. Fill in around the sides with the remaining onion, carrot, and turnip to fill the crock pot.
2. Sprinkle garlic on top and pour red wine on meat. Then splash balsamic vinegar and maple syrup on meat. Add salt and seasonings of choice (rosemary or Italian seasoning fit great) sprinkled over meat.
3. Put the crock pot on medium-low heat. Add water to cover about three-quarters of the meat. Add the lid. Leave it going for 4.5 to 5.5 hours, flipping meat and stirring veggies every hour or so. It’s done when a fork will pull away the meat from the bone without a knife.
4. For the polenta: Combine a cup of cornmeal with 1 cup of water in a bowl and stir together into a paste. Bring the other 3 cups of water to a boil and add a tablespoon of salt.
5. Once the water is boiling, add the corn paste to the boiling water. Stir around with a wooden spoon and try to keep it from sticking to sides. Turn heat to medium and keep it at a low boil. After 5 or so minutes of intermittent stirring it should be one mass.
6. Add in mozzarella, continue stirring for 1-2 minutes and turn off the heat once the chunks start to melt in. Leave it on the hot burner for 5-10 minutes to dry out a little more. Done when set.

Eating with the Season: Summer Meals

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By Catherine Morba

We have waited patiently, our farmers have worked tirelessly, and the Upstate New York soil has recognized the efforts and responded with annual generosity. Market tables are beginning to overflow with rainbows of fresh vegetables, fruits, and herbs. With so many ingredients for the taking, cooks can indulge in cravings for juicy peaches, leafy greens, and heirloom tomatoes of all sorts while paying homage to the local lands that bore them.

Summer vegetables on the grill

This special season deserves cooking that is equally so. The ideal recipe is light, refreshing, and a celebration of all summer has to offer. Another consideration is temperature. During the dog days of summer, the less time spent inside with ovens ablaze the better. When heat is required, a grill can be a saving grace. Grilling up a large batch of fresh vegetables tossed in a simple marinade such as minced garlic, lemon juice, and good quality olive oil provides options for the next several meals. I use a grill basket, skillet, or shish kabob set depending on the vegetable but prefer to put them right on the grate for the coveted grill marks. Serve them as-is, then combine leftovers with grains like bulgur, quinoa, or rice. Grill whole bell peppers and stuff with any of the above, or beans and cilantro for a Southwest take. Experiment with fresh herbs, cheeses, kinds of vinegar, and seasonings to round out the dishes.

This week, try Polenta with Grilled Eggplant, Tomatoes and Basil. While the grate is still hot, make way for a dessert of Grilled Peaches with Browned Butter and Cinnamon Crumbs. The options for different flavors, textures, and pops of color are endless and impressive, but not time-consuming. Meals that are quick to come together allow for more precious moments in the backyard with feet kicked up, full plate in hand, and family and friends abound.

Polenta with Grilled Eggplant, Tomatoes and Basil

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By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

  1. Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
  2. Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.
Photo by Catherine Morba