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09/25/11 - A Farmers' Market Recipe

Autumn has come to the Port Angeles Farmers' Market. The tomatoes are passing, but pumpkins and other squashes are coming in, as are the potatoes, cabbages, chards and kales. We'll try for a more detailed report soon, but for now we'll offer a recipe for banh mi. There was a booth at the market offering samples made using Pan d'Amore sourdough bread and Clark Family beef along with a collection of other market vegetables.
NOTE As usual with our recipes, feel free to experiment.

This is an awful picture we took of the ingredients. We promise to take better pictures for our next market report.
INGREDIENTS FROM THE MARKET
  • 3 cups finely shredded cabbage
  • 1/2 cup finely shredded carrots
  • 1/3 cup thickly sliced green onions (including tops)
  • 2 teaspoons chopped garlic
  • 1/2 pound ground beef or pork, browned w/ salt & pepper to taste
  • 1 thick, light-textured baguette, cut into 4 sections
  • 1/4 cup fresh cilantro leaves
INGREDIENTS FROM ELSEWHERE
  • 1/2 cup rice vinegar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 8 teaspoons of garlic chili paste
INSTRUCTIONS
  1. In a bowl, mix cabbage & carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
  2. In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth
  3. Split baguette sections lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Add on top, then add cooked pork on cabbage mixture and cilantro leaves.

Keywords: autumn, clark family, farmers' market, port angeles, recipe, kale