To the Market We Go

By on June 27, 2018

Capturing the tastes of summer with local ingredients

The makings of a delicious seasonal meal with ingredients from the People’s Market. (Helen Goelet)

JACKSON HOLE, WY – Farmers’ markets are one of the best things about summer. The seasonal ingredients sold at the People’s Market and Jackson Hole Farmers’ Market make preparation and cooking interesting and interactive. There’s really nothing like drawing inspiration while strolling by each stand and talking to local purveyors about the fruits of their labor.  

Since it’s early season in the Tetons, I attended the People’s Market on Wednesday at Snow King with measured hopes. I expected a loaf of good sourdough, some cheese and a verdant bag of arugula. But I came away with a bountiful load of fresh, local ingredients that would comprise a delicious meal.

I started at Rexburg, Idaho-based Lark’s Meadow Farms/Abundance Bread for one of its signature sourdough loaves baked with rosemary and asiago cheese. Next door, Victor, Idaho’s Cosmic Apple Farms had a beautiful spread as per usual. I bought a bunch of hakurei turnips, an early season goodie, an enormous bok choy and a bag of basil.

Then it was on to Winter Winds Farm of Teton County, Idaho, where owner and operator Nathan Ray, whose chèvre is one of my all-time favorites (and I spent four years in Vermont) greeted me with a smile. When I asked how the operation was going, he replied with one word: “busy.”

After all, Ray and company now have 55 goats to milk. But, like he said, “More goats, more milk, more cheese, more money.”

Next I had to find a protein for dinner. This year, due to the long commute, a group of Star Valley-based farmers have come together to form a co-op of sorts, grouping their products under one banner and rotating shifts for the long haul. These include Haderlie Farms, Shumway Farms and Robinson Family Farm and Ranch. Each brings a different product to the table. Haderlie focuses on vegetables, herbs and fresh cut flowers; Robinson provides natural, grass-fed beef, pork and poultry/eggs; and Shumway doles out raw milk and ice cream so fresh it tastes like the cow is hiding behind the tent. While I’ve had Robinson’s pork, which is exceptional, I settled for a good old fashioned pair of chicken breasts.   

My last stop, Tumbleweed Farm, sources its goods from nearby states. That’s where I found apricots from Palisade, Colorado, and English peas from Wasatch, Utah.

I drove home contemplating how to best utilize my delicious findings. The late summer light beckoned, so I fired up the grill and devised the following: Harissa marinated and grilled chicken breast with grilled bok choy, english peas, red bell peppers, grilled hakurei turnips and grilled apricots.

The dish was full of bright summer colors and flavors to accompany the smokey char. Pro-tip: grill off a thick slice of Abundance’s sourdough and smear it with some Winter Winds chevre. If you have any leftover grilled apricot, slice it and spread it across the toast for a delicious pre- or post-dinner treat.  

Harissa Marinated Chicken With Grilled summer Vegetables and Apricots

For the marinade

2 Robinson Family Farm and Ranch chicken breasts

1 lemon, zest and juice

2 cloves garlic, minced

1 T honey

1 T harissa paste

1/2 cup extra virgin olive oil

Salt and pepper to taste

Combine all ingredients and marinate for at least one hour

For the rest

1 red bell pepper

2 apricots

1 large bok choy

4 hakurei turnips

1/2 lb english peas

1 lime

Extra virgin olive oil

Salt and pepper

While the chicken bathes

Slice the red bell pepper into thin strips and place in a tossing bowl. Bring a medium saucepan of water to a boil.

Blanch the greens of your hakurei turnips for a few seconds. Pat dry, oil, and season with salt and pepper.

Open and empty half a cup’s worth of english peas. Discard the shells, preferably into a compost. Blanch the peas until they are just cooked, but not to the point where they begin to shrivel, approximately 2 minutes. Drain and allow to cool. Pour into the tossing bowl with the bell peppers.   

Halve 2 apricots, oil and season.  Halve one large Bok Choy, sprinkle with the juice of half of a lime, a pinch of chili flakes, and salt and pepper.  

Bring all ingredients, including chicken, to the grill, and begin the grilling bonanza. Start with the chicken. Once you flip it over, place the remaining ingredients on the grill and cook until charred.  

To assemble

Cut the grilled bok toy width wise and toss into the mixing bowl along with the peppers and peas. Squeeze the remaining half of your lime over top and toss.

Slice the apricot halves into 4 wedges.  Serve over the chicken.

About Helen Goelet

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