Welcome to Renton Farmers Market

Eggs Eggs Eggs!!

We now have eggs at the Renton Farmers Market!! Here are a few recipes to use all those great farm fresh eggs in!! Only three more markets left, time to stock up and freeze or can some Farmers Market produce for the winter!!

The next market is Tuesday September 1, 3 pm - 7 pm.

Got a recipe idea? Send it to smanderson@rentonwa.gov and you might see it on the web site or on the weekly e-newsletter.

Classic Potato Latkes

4 medium potatoes, about 1-1/2 pounds
3 tablespoons shortening
3 slightly beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream
Applesauce

Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet, heat cooking oil over medium high heat. Carefully slide patties into hot fat. Cook over medium high heat about 2 minutes or until latkes are golden brown, turning once.

Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels, keep warm. Serve with sour cream, applesauce, or other toppings.

Applesauce

8 apples, cored, peeled & chopped
½ c water
¼ c honey
1 t cinnamon
1 t nutmeg
½ t ground cloves

In a saucepan, combine apples, water, honey, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. You can use sugar instead of honey. Each variety of apple may require more or less sweetener.

Frittata

Tools needed: large bowl, whisk, sauté pan, baking dish or cast iron pan.
Prep time: 15 minutes
Baking time: 30-40 minutes at 350 degrees

10 eggs, beaten & seasoned with salt and pepper
1 c. shredded cheese, or ½ c. chevre
1 c. spinach, chopped
1 c. chopped leeks
½ c. zucchini
2 cloves garlic, minced
½ sweet pepper, chopped

Heat up sauté pan with 2 T. olive oil. Cook leeks, zucchini until slightly soft. Add garlic, pepper and spinach. Toss for about 1 minute. Remove from heat and allow to cool for about five minutes. Add cheese to eggs, then vegetable mixture. Stir to combine. Grease large baking dish or cast iron pan with 2 T. butter and pour in egg mixture. Bake at 350 degree for approx. 35 minutes, or until eggs are cooked all the way through. If eggs look runny in the middle, bake for a few more minutes. A toothpick inserted in the center should come out clean.