farmer’s market meals

Last Saturday I actually made it to the Farmer’s Market. This was my haul:

Don’t you love how I subconsciously arranged everything in ROYGBIV order? I swear it wasn’t intentional.

I figured it might be fun to turn my Farmer’s Market trips into posts about how we eat for a week on our delicious local produce.

The cukes and the yellow squash immediately became pickles, the squash joining some zucchinis we had grown to become summer squash bread and butter pickles (seriously, such a good recipe, though I skip the whole ice bath part and they still turn out just dandy), and the cukes becoming my absolute favorite, I swear they’re as good as Claussen’s, dill refrigerator pickles.

pickles in progress

The gorgeous heirloom tomatoes and the Japanese eggplant joined some mozzarella and some home-grown basil to become a delicious margherita pizza.

Look at that tomato flesh. So red, it's almost black.

The pattypan squash was sauteed in olive oil with home-grown herbs and served alongside a red lentil salad with heirloom tomatoes, and some tilapia.

And the remainder of the squash, eggplant, and tomato were turned into a sort of ratatouille which we ate with goat cheese over pearl couscous:

This was eaten alongside some tomato and onion focaccia I made using some tomatoes we grew in our community garden:

Truly the most beautiful bread I have ever baked, and also one of the tastiest.

Finally, the blackberries were mixed with honey, lemon zest, and corn starch and topped with a few pats of butter and a cornmeal crust to become personal-pan cobblers:

All in all, a delicious week of largely local food!

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8 thoughts on “farmer’s market meals

    • Elizabeth: ha! I have been known, in a pinch, to buy a week’s worth of groceries at Target. Ours often has cheaper limes and lemons than my local Kroger, and often has cheaper canned goods, too.

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  1. I am actually drooling as I look at these pics – and I’m pretty sure that red lentil salad is about to become my new favourite thing. Thanks!

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