The Seasonal Plate | What to Eat in January

Eating in season saves money, provides optimal nutrition, and supports local farmers. In North America, find many of the vegetables, fruits, meat, poultry, and seafood below, in season and in markets for the month of January.

Need some inspiration for preparing your market basket bounty? Tap each food's link for recipe ideas, nutritional information, and more.

clams + crab + mussels + oysters + scallops 

Read more:

Sustainable Table | Shop Sustainably

Kitchen Underground: Home Cheesemaking 101

You are a cheesemaker!

Sound impossible? Well it's not. It's absolutely within reach of beginning and experienced cooks alike.

In this beginning series, local food writer and market chef Maggie Perkins of Notes from Maggie's Farm will walk you through the processes of beginning cheesemaking. Learn the basic skills, tools, ingredients, and materials required to make cheese at home, and spend some hands-on time making your first batch in class-- a versatile homemade queso fresco you can use in dishes, spice up for parties, or hoard for yourself. We won't tell!

You'll taste handmade cheese, learn to make a refreshing, nutritious drink from whey, and take home a pound of homemade queso fresco, and a packet of recipes to keep your skills fresh.

Milk, and most supplies are provided.

When: Friday, January 29, 2016
6:00-8:00 pm

Where: Infinite Monkey Theorem Winery
121 Pickle Road, Suite #110

Spaces are limited. Grab your spot at Kitchen Underground.

Interested in learning more about cheesemaking? Check out these articles from the archive:

You are a Cheesemaker!

Make Some (All Natural) Queso!

The Ark of Taste: Creole Cream Cheese

And What the Whey??
Ways to Use Alllll of that Whey

Honeyed Apple Mint Whey Cooler

Praise the Lord and Pass the Potatoes: Vegetarian Whey Gravy

What to do with that leftover whey from Cheesemaking?  Whey ricotta is a great way to squeeze every bit of curd possible from raw milk. Directly after Cheesemaking, collect And bring 2-3 gallons of whey to a boil, remove from heat and gently stir in 1/2c vinegar (I used cider vinegar, here). Let stand about 5 minutes. Strain through a colander lined with butter muslin cloth. (Recollect that remaining whey for cooking, baking, drinking. Pets love it.) Tie muslin at 4 corners and squeeze curds gently before hanging to strain overnight. Midway through, clear the pores of the muslin by scraping the exterior with s spoon.  Next morning, crumble cheese into a bowl, adding salt and seasonings if desired. For a creamier consistency, whip curds in a blender.  This batch is getting salt, lemon zest, and minced chives.  Interested in learning more about #HomeCheesemaking? Join me, in conjunction with @kitchen_underground at @infinite_chimp Winery this Friday, January 29 for Home Cheesemaking 101, a beginners hands-on class where you'll learn to make, and bring home, your first pound of #quesofresco. Find out more and claim your (limited) spot at the link in my profile.  #austin360cooks #cheese #cheesemaking #diy #cookingclass #cookinginstructor #kitchenskills #homemaking #homekeeping #winery #austin #datenight #newskills #instafood #marketchef #youcandoit #whey
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Farmers Market Favorite
Winter Vegetable Hash with Duck Egg
Sweet Potato | Brussels Sprout | Mushroom | Scallion

Did you resolve to make Mondays meatless this year? Maybe watch your calories? Eat more vegetables? Keep it local? Eat in season? Support local farmers? Keep it simple, yet sophisticated?

We hit all of the bases this weekend at the farmers market with this Winter Vegetable Hash with Duck Egg, and we fought off the winter blues and the common cold, to boot! This simple dish boasts off-the-chart vitamin and nutrient counts and satisfies the appetite fully at under 500 calories. (Find full nutrition values with and without the egg, below.)

Click and Clack, formerly From Maggie's Farm
DUCK EGGS. This girl loves her duck eggs. And she really misses her ducks. But lucky for Texas Farmers' Market shoppers and me, vendor Belle Vie Farm and Kitchen offers duck eggs, charcuterie, and more. Below, find links to the recipes we've developed from this fortuitous resource, and learn more about duck eggs, here.

Sweet Potato | Brussels Sprouts | Mushroom | Scallion
prepared for the Texas Farmers' Markets
Serves 4

Keep vegetable flavors bright and fresh by cooking each, separately, before combining at the end. Be cautious about crowding the pan-- give vegetables a little room, and a little time before stirring, and they'll reward with slight caramelization that amps the flavor exponentially. If time is short, get out 3 pans and juggle them all at once! (But do take the time to collect and prepare ingredients prior to cooking or you'll find yourself in the weeds mid-dish.)

4T grapeseed oil, divided, approximately
4 small sweet potatoes, cubed
1t dried rosemary
Sea Salt, to taste
1 pint brussels sprouts, trimmed and halved
1t dried thyme
Sea Salt, to taste
2 cups mixed mushrooms, sliced
1 bunch scallions, sliced, whites and green tops separated
Sea Salt and freshly ground black pepper, to taste
4 duck eggs

Preheat broiler.

Lightly coat a heavy skillet with grapeseed oil and heat to shimmering. Add cubed sweet potatoes and rosemary. Sauté, stirring infrequently to allow slight browning, until fork-tender.  Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add brussels sprouts and dried thyme. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add sliced mushrooms to pan. Sauté, stirring infrequently to allow slight browning.  Add sliced scallion whites, and continue sauté, stirring to keep from sticking to the pan, until onions are wilted. Correct seasonings with sea salt and freshly ground black pepper.

Return sweet potatoes and brussels sprouts to pan with mushroom and scallion. Toss well to mix. Break duck eggs into hash, spacing into equal quarters of the pan. Season egg lightly with sea salt and black pepper. Broil under element of oven until whites are set. Remove from oven and garnish with sliced scallion greens. 


Click on photo to enlarge

Texas Farmers' Markets vendor resources:

JBG Organic-- sweet potato, brussels sprouts, scallion
Kitchen Pride Mushroom Farm-- shiitake mushroom, baby bella mushroom
Belle Vie Farm and Kitchen-- duck eggs

Also find the following recipes featuring products from Belle Vie Farm: Duck Egg Omelet | Crabmeat | Caramelized Onion | Chevre | Microgreens, Summer Melon Salads (featuring duck breast proscuitto). Peach Basil Salad with Duck Sausageand Spring Duck Sausage & Brussels Sprout Salad with Cherry & Pecan

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