Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
Chef Eric Joppie of Olympia Provisions will be demonstrating a technique for preserving cooked and marinated market vegetables in oil and will be serving samples with charcuterie.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Summer Vegetable Conserve
This is a great method for preserving any vegetables that you find at the market. The flavor of farm-fresh vegetables are most vibrant when punched up with the seasoning of a strong vinaigrette. They are milder than a pickle, but will last as long. The process for canning is the same as always, but if that makes you nervous you can just eat them more quickly. As long as they are submerged in the dressing, they will keep refrigerated for weeks!
- About 1 quart cooked vegetables (asparagus, shishito peppers, tomatoes, and zucchini, or whatever you want to preserve!)
- 2-parts Olive oil
- 1-part Vinegar (balsamic, white, red wine, rice wine, champagne)
- Salt and pepper to taste
- Herbs (rosemary, basil, thyme, sage)
- Flavorings (raw or roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, hot chilies)
When cooking the vegetables, be sure to season heavily, to the edge of over seasoning. They will leach some seasoning into the dressing. Place cooked vegetables in a bowl. Cover with 2 parts oil, to one-part vinegar or other acid, enough to generously coat. For example, start with 1 cup oil and 1/2 cup vinegar. Add more if needed, sticking with proportions. Add salt to taste. Be generous, as you will most likely be adding more oil and vinegar to the jar to top it off. Place the veggies in your preserving vessel and cover them with the marinade. Proceed with standard canning procedure, or cover tightly, and refrigerate. Allow to marinate at least 24 hours, but they’re better after 48. Enjoy!
Helpful tips to remember:
- Your vegetables must be cooked. You can grill them, roast them, or blanch them. Get creative with cooking methods and flavor combinations!
- Use clean sterile jars – especially if preserving for over a week.
- The marinade consists of 2-parts olive oil to 1-part acid, preferably vinegar, and salt and pepper. The acid and salt will keep unhealthy bacteria at bay.
- If canned, the marinated vegetables will keep for 3-4 months as long as the veggies are completely submerged in the marinade liquid and there are no raw components (like garlic or herbs- I remove these if storing for longer than a week) but must be refrigerated. If this makes you uncomfortable, just eat them within a week!
- The olive oil will harden in the fridge — this is a good sign. If the oil doesn’t harden after 24 hours, your fridge is not cold enough. My suggestion would be to place in the freezer.