Chef Curry…

We are pleased to have Chef Payton Curry joining us at the Town & Country Farmer’s Market on Wednesdays.  Payton has been nice enough to come talk and help customers at our Old Town Scottsdale Markets on Saturdays, and we are thrilled to get his expert advice at Town & Country now too.   Payton has wonderful ideas and advice for preparing produce and for making sure you get the most flavor and nutrients out of our fruits and veggies.  We are thrilled to have him at the markets, you will be too.

Payton shared the below recipe, which sounds wonderful.  It may be our dinner tonight!  Enjoy.

Heirloom Cauliflower Salad
1 ea medium Cheddar Cauliflower, small floret’s
1 ea medium Purple Cauliflower, small floret’s
1 ea medium Romanesco Cauliflower, small Floret’s
1 ea Meyer Lemon, zested and juiced
4 T green garlic, minced
4 T Iitoi Onion, minced, white part only, green reserved for garnish
4 T Golden Raisins
1 cup Queen Creek Olive oil
1/3 cup Banyuls Vinegar, or top quality red wine vinegar
4 T watermelon radish, minced
to taste toasted Pine nuts
1 bu parsley, Chiffonade or tarragon leaves

1). Preheat oven to 400 degrees

2).Toss cauliflower in individual bowls separated by color in olive oil and season with salt and place on separate cookie sheets and roast about 8 to 12 minutes. Cauliflower should have carmelization but still be al Dente.

3).Toast green garlic, iitoi onions in a small sauté pan until light browning and fragrant remove from heat and add vinegar and golden raisins. Raisins will bloom and take on an agrodolce flavor (sweet and sour). Allow to come to room temp and toss with cauliflower, lemon zest, pine nuts, watermelon radish, and parsley.

Notes:
Save the stems from the cauliflower, the base of it and rough chop it with equal parts Alturas Potatoes and Gilfeather Rutabagas. Cover with ½ milk & ½ chicken stock and puree and strain for a nice chilled soup or a sauce. Or strain and mash for a side with brown butter and crispy capers and almonds.