Harvest recipes from Colorado chefs

By John Lehndorff   |   September 4, 2009   |   8:01 AM

The three Colorado chefs who shared with us their passion for local food also shared some recipes featuring farm fare.

Black Cat Braised Fennel and Tomato Bruschetta, Eric Skokan

1 large bulb fennel, washed and stalks removed
1/4 cup vegetable oil
1/2 cup water
Sea salt, to taste
1 large ripe tomato, diced
Extra virgin olive oil
12 slices of sourdough bread, toasted

  • Preheat oven to 350 degrees. Pull fennel fronds from stalks and put aside. Trim and then thinly slice fennel bulb crosswise.
  • In a small pan over high heat, combine fennel and half of the oil. Cook until fennel begins to brown, about 4 minutes. Add water and continue cooking for about 5 minutes or until water has boiled away. Remove from heat and allow to cool to room temperature.
  • Season fennel to taste with salt and add tomato and a splash of olive oil.
  • In a mixing bowl, combine fennel fronds and remaining oil. Season to taste with salt. Spread fronds on a baking sheet and bake for about 5 minutes or until crisp.
  • To serve, divide fennel mixture among toasted bread slices, topping each with a piece of crisp fennel frond.

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Laudisio’s Boulder County Farmer’s Market Frittata, Antonio Laudisio

3 eggs (Abbondonza Farm)
2 small zucchini (Oxford Farm), thinly sliced
1 small onion, peeled and diced
Kernels from 1 ear white and yellow corn (Munson Farm)
2 large basil leaves (my backyard)
1 clove garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 splash sparkling Pelegrino water
Salt and pepper, to taste

  • Lightly saute vegetables in skillet with combination of butter and olive oil.
  • Beat eggs in bowl with sparkling water, salt and pepper. Add all the vegetables and seasonings to the eggs, mix and then pour back into the oiled skillet.
  • Cook slowly on one side. When the edge of the eggs becomes firm, lay a dish on top of skillet and flip eggs over and onto the dish. Then slide the turned eggs back into the skillet and cook until firm, but not dry.
  • Serve with a fresh tomato salad from the garden.
  • Note: We make these frittatas at the Boulder County Farmer’s Market. I trade our pizzas from the wood-burning oven for produce with the local farmers and bring some ingredients from my home garden. I have listed a few of those farms above.

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Root Down Colorado Peach Bruschetta, Jason Cucci

6 ripe Colorado peaches, pitted and halved
1 shallot, peeled and minced
1 large ripe tomato (hopefully an heirloom variety from your garden)
Sea salt and freshly ground black pepper, to taste
Lemon thyme (or regular thyme) leaves, chopped (about 1 teaspoon)
Juice from half a lime
Brown sugar (a tiny bit if necessary, depending on peach ripeness)
1 pinch cayenne pepper
1 tablespoon (or more) extra virgin olive oil
Artisan bread slices
1 large fresh garlic clove, peeled and halved
Haystack goat cheese or other chevre
Hazelnuts, toasted, peeled and chopped
Fresh basil leaves

  • Brush peaches with olive oil and dice. If underripe, peaches can be grilled first and then diced.
  • Gently combine diced peaches, shallot, tomato, salt, pepper, thyme, lime juice, brown sugar (if needed), and cayenne in a bowl. The mixture should taste slightly sweet but savory.
  • To assemble bruschetta, grill bread slices until lightly toasted. Then rub garlic around the edge of each slice.
  • Divide mixture evenly covering bread. Crumble goat cheese on top. Finish with some roasted hazelnuts, chopped fresh basil and a little extra virgin olive oil.

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Finding local produce

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