The local harvest is in full swing, and once again Nicholas and Company has teamed up with East Farms to provide top-quality local and organic produce direct to your kitchen. Two of the biggest trends in produce preparations remain charring and pickling. Smoky flavors are being seen everywhere, (even in cocktails and desserts), so it makes sense that charring has become a favorite chef’s technique.
Charring can be achieved on hot coals or under a broiler. It’s important that you don’t burn the ingredients, just singe the edges to create blackened toasty notes.
Nothing would be easier than charring vegetables such as corn, tomatoes and zucchini; serve as a side dish or add rice for an entrée
Onions, scallions, and shallots get transformed with this cooking method – their complex blend of smoke and sugar pair well with chops and steaks.
Create a simple, yet powerful dessert by charring juicy tree fruit like nectarines, peaches, and plums; top with house-made vanilla bean
Charring is a great way to bring out the flavor in any produce. East Farms is a family owned and operated farm with 250+ acres in production in Davis County, Utah. Jeremy East assumed ownership of the farm in 1998 and in recent years has focused their growing efforts on farmers markets, foodservice, and retail. As a Markon approved farmer, East Farms has a very high level of food safety and cold-chain management. Not only do their fields have a high level GAP certification, but they are now producing USDA certified organic greens for their first season.
Try this recipe using the charring technique.
1 Head Romaine Hearts, split #996432
1 Head Radicchio, split #996611
3 Heads Belgian Endive, split #993592
1/4 C Olive Oil #490365
Salt and Pepper to taste
Brush romaine, radicchio, and endives with olive oil. Season with salt and pepper.
Place each cut side down on a hot grill and cook until grill marks appear and the surface starts to wilt.
Remove from the grill and serve warm with a garlicky house-made vinaigrette.