Last Saturday I actually made it to the Farmer’s Market. This was my haul:
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.
The gorgeous heirloom tomatoes and the Japanese eggplant joined some mozzarella and some home-grown basil to become a delicious margherita pizza.
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.
This was eaten alongside some tomato and onion focaccia I made using some tomatoes we grew in our community garden:
All in all, a delicious week of largely local food!