What’s at the Edmonds Museum Market: How about a recipe using market finds?
Instead of a list of all the amazing fruits and veggies you can find, I thought I would share a recipe I received from Skagit River Ranch.
It is a perfect fall feast for any family, and add to it a platter of bread and cheese or side salad from the market, and you have an excellent meal.
So, I hope you will enjoy!
French Style Pork Stew
6 parsley sprigs, plus ¼ cup chopped fresh parsley
1 large sprig of thyme
5 garlic cloves, unpeeled
2 bay leaves
1 tablespoon black peppercorns
2 whole cloves
6 cups water
4 cups chicken broth
2-3 lbs. Skagit River Ranch pork kabobs, cut into 1” pieces
2 smoked ham hocks, about 1 ¼ lb.
2 onions, halved through root end, root end left intact
4 carrots, peeled, narrow end cut crosswise to ½” pieces
1 lb. Yukon Gold potatoes, unpeeled, cut into ¾” pieces
12 oz. Skagit River Ranch kielbasa sausage, taken out of casing and crumbled
½ head savoy cabbage, shredded
Cut 10-inch square of cheesecloth, or you can use a disposable mesh bag meant for loose tea leaves. Place parsley springs, thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine.
Bring water, broth, pork, ham, onions and herb bundle to simmer in large Dutch oven or heavy soup pot over medium-high heat, skimming off scum that rises to surface. Cover pot, simmer on low until pork chunks are tender and skewer inserted in meat meets little resistance, 1 ½ to 2 hours.
Using slotted spoon, discard onions and herb bundle. Transfer ham to plate. Add carrots and potatoes to pot and stir to combine. Cover pot and return to simmer. Cook until vegetables are almost tender, 20-25 minutes. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-sized pieces; discard skin and bones.
Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover and return to oven. Cook until kielbasa is heated through and cabbage is wilted and tender, 15 to 20 minutes. Season with salt and pepper to taste, then stir in chopped parsley, ladle into bowls and serve with good, crusty style bread.
Stew can be made up to 3 days in advance.