MARKET RECIPE: Stuffed Portobello Mushrooms

stuffed-portobellos-1

By Brooke Marshall

This summer has been one of excess for me.  I cooked, preserved, and ate in excess all summer long.  Now I’m paying the consequences.  I’m behind on my house projects and my jeans are just a bit too tight.  Normally, people are worried about fitting into a bathing suit.  I, on the other hand, am worried that I won’t fit into my winter clothes!  So it’s time to rein it in and start thinking about meals that are both quick and healthy.

One of my favorite things to make that falls into this category is stuffed Portobello mushrooms.  I’ve been making them for years, but now love the fact that the main ingredients I’m using are all from the Ambler Farmers’ Market.  Davidson’s Exotic Mushrooms has wonderful Portobellos and there’s amazing goat cheese available from Apple Tree Goat Dairy.  I was lucky enough to be able to use the tomato sauce I canned earlier this summer when I made this, but Clay Brick Farms also has their own jarred sauce you can use.

These stuffed mushrooms have such a rich flavor, it’s hard to believe they’re healthy.  I made them for my Dad once and he said if he could eat vegetables like this, he could stop eating meat.  I consider that two thumbs way up!

I like to pair these mushrooms with some type of side salad.  This time I just dressed arugula with a homemade balsamic vinaigrette.  There will be lots of fall greens at the market soon, so choose your favorite.  Also, if you want to switch things up, you can stuff Cremini mushrooms instead of Portobellos for a delightful appetizer.  Just cut down on the baking time a bit.  Whether you make these for a meal or an appetizer, these stuffed mushrooms are a winner.

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STUFFED PORTOBELLO MUSHROOMS

Ingredients:

  • Portobello mushrooms
  • Tomato sauce
  • Goat cheese
  • Fresh thyme or other herb
  • Pine nuts
  • Salt and pepper

stuffed-portobellos-3

Recipe:

  1. Preheat the oven to 350°. Then line a baking dish with parchment paper or spray the dish with nonstick cooking spray.
  2. Rinse the mushrooms and pat them dry with a paper towel or clean dish towel. Then cut down the stems and place the mushrooms topside down in the baking dish.
  3. Fill the mushrooms with the tomato sauce, goat cheese, and thyme. Then sprinkle the mushrooms with salt and pepper.
  4. Bake the mushrooms for 25-30 minutes.  Remove the mushrooms from the oven and top with pine nuts.  Then bake the mushrooms for 5 more minutes.

11263081_907917222602896_6098781368158266639_nBrooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET MUSING: Tomatoes, Tomatoes, Tomatoes

Tomatoes 1

By Brooke Marshall

Has anyone else noticed the days getting shorter this week?  Well, that means, among other things, that tomato season is coming to an end.  Tomatoes are arguably my favorite fruit.  What’s not to love, they make great sandwiches, soups, salads, and sauces.  And how’s that for alliteration!

I’ve eaten my fair share of tomatoes this season, slicers, pastes, grape, heirlooms, and cherry.  Of all these tomatoes, though, there was one to rule them all.  An heirloom tomato from Taproot Farm.  I arrived late to market one day and found this ginormous tomato at the Taproot stand.  It was a little intimidating, so I understood why it was still there.  I had to get it though.  I had planned to make an heirloom tomato salad and I was sure this tomato was all I needed.  When I purchased said tomato, Ola, whose cheery smile lights up the Taproot Farm stand, was so excited someone was finally buying their “blue ribbon tomato”.  So I left the stand proud to have bought the largest tomato I have ever seen and make my salad.  That wasn’t the end of the conversation though.  Someone else at market had bought a similar tomato, albeit a little smaller.  They had left it at the Claybrick Farms stand.  Ola said, “That’s Brooke’s tomato.”  So Steve, of Claybrick, approached me thinking I had left it at his stand.  I insisted it wasn’t “my tomato” and pulled my blue ribbon tomato out of my market bag to prove it.  When another vendor saw it, she said, “You could make a tomato sandwich out of a slice of that.”  Well, anyone who knows my love of tomato sandwiches, knows that I couldn’t pass up that suggestion.  I eat tomato sandwiches all tomato-season long.  If I’m eating alone, they never make it onto a plate.  I eat them right off the cutting board.

So I began constructing my mammoth tomato sandwich.  I really wish I could describe the size of this tomato.  Pictures don’t do it justice, even though I tried.

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First I sliced the tomato.

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Then the tomato sandwich happened and it was oh so delicious.

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But, what to do with the rest of this monstrous heirloom?  Well, I made that salad too, with fresh mozzarella, basil, salt, olive oil, and balsamic.

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Still the blue ribbon tomato bested me.  I couldn’t finish it all.

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While I’m sure not everyone bought a blue ribbon tomato this season, I’m curious what you did with your’s.  Here are a couple of other things I made with more moderately-sized tomatoes.

A lovely salad with heirloom tomatoes, peaches, and avocado, recipe courtesy of dolly & oatmeal.

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And my first ever southern tomato pie.  My Dad mentioned these to me in a recent phone conversation and I had some leftover tomatoes after canning my last batch of sauce.  So I thought, why not give it a try.

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Whatever you’ve done with your tomatoes, I hope you enjoyed yours as much as I did mine.  Here’s to next season!

11263081_907917222602896_6098781368158266639_nBrooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET RECIPE: Ground Cherry Jam

Ground Cherry Jam 2

By Brooke Marshall

I’ve definitely hit my max with canning summer crops this year.  The thought of heating up my canning pot is starting to make me irritable.  I have a healthy stash of condiments, sauces, and preserves for winter, so I’m pleased and ready to call it quits.  This past weekend I made my last batch of tomato sauce and last night I made a small batch of nectarine-lime jam.  I had my first failed seal of the season last night, which isn’t a bad track record, but it was upsetting because the batch of jam I made was so small it hardly seemed worth heating up my canning pot in the first place.  Oh well, I have some lovely nectarine jam in the fridge now.

Before leaving preserving altogether this season, I wanted to share a preserve I made from Pennypack Farms delicious ground cherries.  Several weeks ago, I bought four pints at the market “just to snack on”.  Why one person thinks they need four pints of ground cherries to snack on in a week is still beyond me, but I know in the moment, I couldn’t resist because they’re so wonderfully unique I felt I needed as many as I could fit in my market bag.

Ground Cherry Jam 1

If you’re not familiar with ground cherries, you should stop by Pennypack’s stand to check them out.  They look like little orange tomatillos and are closely related to them.  The fruit is surrounded by a husk that reveals what looks like a smooth yellow-orange tomato.  They don’t taste like tomatoes though.  They have a sweet and tart flavor that’s unlike anything you’ve probably tried before.  My understanding is they’re called ground cherries because they fall to the ground when they’re ripe.  Regardless of whether they’re picked off the ground or off the plant, I look forward to them every summer.

So back to my four pints of these things!  I decided four pints was too much for snacking and thought I should try to make a preserve out of them.  So I did, and the result, while not exactly what I expected, was pretty darn good.  I expected them to get sweeter after cooking, but I ended up with a jam on the savory side.  Cooking the ground cherries down also made the jam dense with seeds, which gave an interesting texture that I like.  I didn’t know what to pair the jam with at first, but I found it’s a great accompaniment to cheese.  I had some Tomme Brebis-Chevis in the fridge that was recommended to me at the cheese counter at Di Bruno Bros.  The two together made an amazing pair.  I want to go back to get more cheese, but I’m worried I’ll be disappointed.  The fine print on the label reads, “A perfectly blended mixed milk cheese from the Pyrenees.  This small production cheese is imported in small, small batches to the US.  Get it while it’s here.”  I want to believe this is a marketing ploy and I can get this cheese for my ground cherry jam whenever the mood strikes, but I’m probably wrong on that one.  I’m sure there are other cheeses that pair equally well with the jam.  I hope you’ll give it a try.  I know I’ll be looking for more things to slather with this jam.

Ground Cherry Jam 3

GROUND CHERRY JAM
Makes ¾ – 1 pint

Ingredients:

  • 4 dry pints of ground cherries, hulled and sliced in half
  • 1 cup sugar
  • ¼ tsp grated fresh ginger
  • juice and zest from ½ a lemon

Ground Cherry Jam 4

Recipe:

  1. Combine all ingredients in a nonreactive pot and bring to a boil. Reduce heat and simmer, stirring occasionally, until “jammy” (I know this is a very technical term).  A method to tell when your jam is “jammy” is to run your mixing utensil along the bottom of the pot.  When the jam doesn’t rush to fill the space, it’s done.
  2. When done, ladle the jam into jars and store in the refrigerator after it cools a bit. The jam will store for several weeks in the refrigerator.

11263081_907917222602896_6098781368158266639_nBrooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET MUSING: On Preserving

Preserves 1

By Brooke Marshall

You may have noticed my recipe posts have been few and far between in the last month or so.  It’s certainly not because I’ve been away from my kitchen.  In fact, I’ve spent so much time there that my right hand has been swollen from chopping.  You might wonder what could cause this type of trauma?  Well, the answer is … Canning!  Mid-July through mid-August is always one of my busiest times in the kitchen because it’s what I like to call “canning season”.  Tomatoes are everywhere and there is so much fresh produce at the market, I buy it in cases or flats and preserve it for the winter.  Some have accused me that I’m stocking up for a zombie apocalypse and soon I’ll be constructing an underground bunker.  I’m happy to report that’s not the case, but if it were true, I’d be building an underground lair and reenacting Austin Powers for entertainment.  “We hold the world ransom for one billion dilly beans.”  Isn’t that how the movie went?  Anyway, the real reason I can is because homemade canned goods simply taste a bit fresher than the canned goods in the grocery store, and I really enjoy opening up a jar to be reminded of the fresh fruits and vegetables of summer when there’s snow on the ground.

I’ve been canning for about three years now.  There’s been a resurgence in canning, much like the resurgence in knitting that was brought on by Debbie Stoller in 2004 when she published her first book on knitting, Stitch ‘n Bitch.  (I’m a knitter too, by the way.)  She got a whole new generation interested in knitting with funky patterns and easy-to-follow, light-hearted instructions.  A pioneer of the canning resurgence is Marisa McClellan, who writes the blog Food in Jars.  She lives in our very own Philadelphia and teaches canning classes in the area, as well as nationally.  I learned how to can by taking one of her courses, which was coordinated by Pennypack Farm, on her first cookbook tour.  Marisa’s enthusiasm for canning and the unique flavor combinations in her recipes got me hooked.  At this point, the binding of my copy of her first book, Food in Jars, is breaking from overuse.  I definitely recommend you check out her blog and cookbooks.  She’s just released her third book, Naturally Sweet Food in Jars, which I picked up a couple of weeks ago at Headhouse Farmers’ Market where Marisa was doing a book signing.  I haven’t had a chance to make anything out of it yet though.

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Canning might be a little intimidating at first if you’ve never done it.  If that’s the case, there are other ways to preserve your summer produce.  Using the freezer is a great way to stock up for the winter.  Plus, there are many things you simply can’t can because they wouldn’t be safe to consume later on.  Anything that’s canned using the water-bath canning technique must be highly acidic.  Things like green beans, corn, and peas are not high-acid foods.  The only way you could can these safely is to add vinegar, essentially making a pickle.  While I’m a huge fan of pickled green beans, a.k.a. dilly beans, I’m not sure how I’d feel about pickled corn.  Some sauces are also better preserved in the freezer.  Tomatoes are acidic, but when you make a sauce with garlic, onions, peppers, mushrooms, or oil, the acidity can drop to unsafe levels quickly.  So if you have a sauce recipe you love, it may not be right for canning anyway.  I personally don’t freeze a lot of pasta sauce, but I do freeze Mexican red and green sauces and I also freeze a lot of pesto.  There’s also nothing wrong with freezing plain old fruits and veggies.  A quick google search can give you tips on how to freeze any number of fruits and vegetables.  For example, it’s best not to wash blueberries before you freeze them because it can make their skin tough and broccoli should be blanched before freezing.

Whatever method you choose for preserving, it’s always a joy to have market produce well beyond the farm-market season.  So happy canning and freezing … or fermenting!  Oh, yes, fermenting.  Maybe a topic for another time.

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MY MARKET STASH

The photographs in this post show a sampling of what I’ve preserved this season.  If you’re interested, I’ve listed everything I’ve made so far this summer and provided the reference and link to the recipe if available online.  A couple of jams I made never made it through the water-bath canning process, either because the batch was so small that it didn’t seem worth processing or it was not safe for canning.  I’ve made notes in those cases below.  I did process a lone half-pint of pickled garlic scapes, which you can see in the photo below.  I had some leftover garlic scapes from making a pesto and wanted to see how these tasted.  I’ll see when I open the jar!

In Jars:

  • Slow Cooker Blueberry ButterFood in Jars
  • Oven-Roasted Peach Butter – Food in Jars
  • Black Raspberry Preserves – Preserving by the Pint (Refrigerated because this made a small amount.)
  • Candied Onion and Fennel Jam – Adapted from Local Kitchen’s Candied Ramp & Fennel Jam recipe (I just replaced the ramps with a comparable amount of diced onion.  Then refrigerated because it’s not acidic enough to can.)
  • Nectarine-Lime Jam – Food in Jars
  • Amy’s Tomato JamFood in Jars
  • Pickled Garlic Scape Segments – Preserving by the Pint
  • Dilly Beans – Food in Jars
  • Zucchini and Pepper Relish – Food in Jars
  • Basic Tomato Salsa – Food in Jars
  • Roasted Corn Salsa – Food in Jars
  • Tomato Ketchup – Food in Jars
  • Basic Tomato Sauce – Food in Jars (I don’t reduce this much and treat it as a soup rather than a sauce.)
  • Family Secret Tomato SauceAnimal, Vegetable, Miracle

Preserves 3

In the Freezer:

  • Garlic Scape and Arugula Pesto – Preserving by the Pint
  • The Best Pesto RecipeSerious Eats (Don’t add the cheese until you thaw and use the pesto.)
  • Slow Oven-Roasted Roma TomatoesFood in Jars (blog only)
  • Shelled Peas (Blanched)
  • Broccoli Florets (Blanched)
  • Blueberries (Not rinsed)

11263081_907917222602896_6098781368158266639_nBrooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET RECIPE: Stuffed Summer Squash

Stuffed Squash 1

By Brooke Marshall

Before the Ambler Farmers’ Market was around, I got the majority of my produce from Pennypack Farm’s CSA program.  I learned about the farm by attending their annual sustainability film series over five years ago.  Pennypack was my gateway into cooking with sustainable local produce, and in the beginning, I just thought it would be an interesting challenge to cook with what was in season.  So I decided I’d give a crop share a try and signed up.  I had no idea how it would change my view on food and how it would change the way I cook.  The thing that struck me the most was how good everything tasted.  A simple salad made with sustainably-farmed and just-harvested lettuce was more delicious than I could have imagined.  So I was hooked.  I still faced the conundrum that most CSA members experience at one point or another, which is, what do I do with all of this produce?  One answer was this recipe.  It has gone through several iterations over the years, but has remained one of my favorites.  I hope it will become one of yours.

STUFFED SUMMER SQUASH
Serves 4-5

There are four main components in the filling for the squash, which are roasted-corn salsa, black beans, brown rice, and Monterey Jack.  The roasted-corn salsa component is adapted from Marisa McClellan’s canning recipe in her first cookbook, Food in Jars, which is also the name of her blog.  I love this canned salsa and recommend you check out her recipe if you’re a canner.  I changed it up a bit though since I wasn’t preserving it.  I tend to make the salsa the day before I make the stuffed squash to split up the work in the kitchen.  I also buy Trader Joe’s frozen organic brown rice, which heats up in three minutes in the microwave, to speed up the filling prep.

Stuffed Squash 2

Ingredients:

Roasted-Corn Salsa

  • 2 ears of corn, husks and silk removed
  • 2 medium tomatoes, diced
  • 1/4 cup diced red onion
  • 1/4 cup minced poblano pepper
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/8 tsp cayenne
  • juice from 1 lime
  • 1/3 cup water

Stuffed Squash

  • 5 summer squash, assorted varieties
  • 1 15 oz. can of black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 6 oz. shredded Monterey Jack cheese, divided
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • cilantro
  • sour cream

Stuffed Squash 3

Recipe:

  1. Make the roasted-corn salsa: Turn on the broiler.  Line a baking sheet with aluminum foil and place the two ears of corn on the baking sheet.  Roast the corn under the broiler, turning it periodically to brown on all sides.  Depending on how close your baking sheet is to the broiler, it could take a couple of minutes to 5 minutes per side.  Keep your eye on the corn so it doesn’t burn.  Remove the corn from the oven and let it cool.  Once the roasted corn is cool enough to handle, cut the kernels from the cobs.  Combine the corn kernels and all other corn salsa ingredients into a pot and bring to a boil.  Then reduce the heat and simmer until the majority of the water has evaporated, which should be between 5 and 10 minutes.  Set aside or refrigerate if you’re making it a day ahead.
  2. Prepare the squash: Turn on the broiler.  Line a baking sheet with aluminum foil.  Cut each squash in half lengthwise and scoop out the seeds and soft flesh from the center of each half.  Then place the squash halves on the baking sheet with the skin facing down.  Broil the squash for 2-3 minutes, just enough so that it’s soft.  Be careful not to overcook the squash, which will leave it soggy and limp.  Once you’ve broiled the squash, turn the oven on to 350 degrees.
  3. Make the filling – Add the roasted-corn salsa, black beans, brown rice, 3 oz. of Monterey Jack, cumin, and chili power to a large bowl and mix until combined.
  4. Stuff and bake the squash –  Fill the squash with the filling mixture and then bake the squash for 10 minutes.  Remove the squash from the oven and top with the remaining 3 oz. of Monterey Jack.  Then bake the squash for 5 more minutes.  Garnish or serve the squash with cilantro and sour cream.

11263081_907917222602896_6098781368158266639_nBrooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET RECIPE: Gazpacho

Gazpacho 1

By Brooke Marshall

While trying to bear the hot summer days we’ve had, turning on the oven or firing up the grill seems like the last thing anyone would want to do.  Luckily, with tomatoes coming in, we don’t have to.  Gazpacho is a cold soup that’s not only served cold, but actually a raw veggie soup that is never cooked.  So we don’t even need to turn our stoves on for this one.  Just get out your blender or food processor and you’re good to go.

The other thing I like about gazpacho is that it can be garnished with so many things.  Try basil, cilantro, avocado, shrimp, sour cream, Mexican crema, or extra olive oil, whatever you fancy.  I garnished mine with cilantro, avocado, and Mexican crema, but it’s also perfect without any extras at all.

This recipe is coming to you just in time for Tomato Fest at the Ambler Farmers’ Market.  In case you’re wondering whose tomatoes I used, I spread the love and used a combination from Pennypack Farm, Taproot Farm, and Clay Brick Farms.  I hope to see you at the market this weekend getting some delicious tomatoes while they’re at their peak.

GAZPACHO
Serves 4

Ingredients:

  • 3 lbs tomatoes, diced
  • 1 cucumber, diced
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 ½ tsp salt
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 Tbs extra virgin olive oil
  • 1 Tbs white wine vinegar
  • More salt to taste

Gazpacho 2

Recipe:

  1. Mix the diced tomatoes, cucumber, red onion, green pepper, and salt in a large mixing bowl and let it rest for 30 minutes. This will draw the juice out of the tomatoes and other vegetables.
  2. Reserve 3 cups of the tomato mixture and put the rest of the mixture and juice into a food processor or blender along with the minced garlic and jalapeño. Then puree the vegetables.  While pureeing, drizzle in the olive oil and vinegar.  After pureeing the vegetables, you may want to strain the puree with a fine mesh strainer to remove any solids.  I used a food processor and skipped the straining step myself.
  3. Stir the puree and 3 cups of reserved tomato mixture together in a bowl and add more salt, if needed.  Chill in the refrigerator for a few hours or overnight.  Then garnish as you see fit.

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Brooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.

MARKET RECIPE: Rainbow Trout Tacos with Pickled Salsa

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By Brooke Marshall

I’m a colossal fish taco fan.  If they’re on a menu, it’s difficult for me to pass them up.  So I decided to make them myself for the first time with Clay Brick Farms’ fresh caught rainbow trout.  I thought I’d fry the fish, even though I’ve never fried a single thing in my life.  So you can probably guess things didn’t turn out perfectly.  These fillets come two in a pack and I battered the entire fish and fried them in my cast iron skillet that ended up being a bit too small.  I lost some of the batter that stuck to the pan, but what remained was delicious.  Next time I’ll cut the trout into smaller pieces first, then batter and fry those.  That’s what I’m suggesting in the recipe.  I hope your luck with the batter and frying is better than mine, but even if it doesn’t work out perfectly, expect an excellent meal.

RAINBOW TROUT TACOS with PICKLED SALSA
Serves 2

Ingredients:

Pickled Salsa

  • 1 medium-to-large tomato, diced
  • 2 Tbs chopped onion
  • 2 Tbs chopped parsley
  • 1 Tbs apple cider vinegar
  • Salt

Fish Batter

  • 1 cup all-purpose flour, divided
  • ½ cup milk or buttermilk
  • ¼ cup water
  • ½ tsp salt
  • ¼ tsp baking powder

Tacos

  • 2 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1/8 tsp Dijon mustard
  • Canola oil for frying
  • 4 flour tortillas
  • 1 pack of Clay Brick Farms’ Rainbow Trout
  • 2 cups of roughly shredded lettuce
  • Salt and Pepper

Recipe:

  1. Make the salsa – Combine the diced tomatoes, onion, parsley, and apple cider vinegar in a bowl. Add salt to taste.  Set aside.
  2. Make lemon vinaigrette – Whisk the extra virgin olive oil, lemon juice, and Dijon mustard together, or put these ingredients in a small air-tight container and shake. Then set the vinaigrette aside.
  3. Fry the trout and tortillas – Put a ½ cup of the flour in a shallow dish or plate. Combine all other batter ingredients in a bowl and whisk until combined.  Remove the skin from the trout fillets, rinse them, and pat them dry to remove excess moisture.  Then cut them into strips or pieces.  Set the trout aside.  Heat a couple of tablespoons of Canola oil in a skillet or dutch oven.  Fry the tortillas in the oil one at a time, turning so that both sides are browned.  Add more oil if necessary as you move through the tortillas.  Set the tortillas aside.  Add more oil to the skillet or dutch oven so that the oil is an inch or so high.  Heat the oil to 350-375°  Use a thermometer to check the temperature of the oil.  While the oil is coming to temperature, coat the trout with the ½ cup of flour and then with the milk mixture.  Fry the trout for a few minutes, turning the trout to make sure the batter browns evenly.
  4. Assemble the tacos – When the trout is almost done, use the lemon vinaigrette to dress the lettuce. You may not need it all.  Put the dressed lettuce in the flour tortillas.  When the trout is done, top the lettuce with the trout and season with salt and pepper.  Serve with the pickled salsa.

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Brooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.