Fairytale Vegetables

It’s a gorgeous day today. Perfect for market. Fat lobster & chantarelle mushrooms graced Honey Hollow Farm’s table, along with an adorable little fruit called “the Mexican Sour Gherkin”. Our man says they are not in the cucumber family but they tasted like it to me. And so CUTE!

Speaking of cute, Cherry Lane Farms had the most beautiful tiny eggplants called “Fairytale”. If I were not allergic to them, I’d buy a couple of pounds, stuff them with whole cloves of garlic from Keith’s farm, and roast them, grill them, or pickle them. Mmm. Little bundles of goodness. Well, for you, not for me They are beautiful though, and I loooooove to look even if I can’t eat.

As for me, I’ll have to suffer the lack of eggplant goodness in my life by eating Tamarack Hollow porkchops smothered in chantarelles & garlic. It’s a tough life! Speaking of Tamarack Hollow – they are carrying duck these days! Next week, I think I shall get one!

~baconbit

Have you seen my mother?

This crazy aardvark was spotted at the market the other day… seems he came out of the subway in search of his mother…

Limas

Not a lot to report today, except for this bit of exciting news: I saw fresh lima beans at Maxwell’s today. I didn’t see them anywhere else – but this is a fantastic sighting! It means more limas in the near future from all our favorite producers.

Fresh lima beans are incredible. I’ll post a few recipes as they become more prevalent.

~baconbit

Fat

Oh, fat: you have been saddled with terrible connotations, and it’s really too bad, because as descriptor, you cannot be beat.

Today at John Maduras, I saw beautiful FAT FAT FAT King Trumpet Mushrooms. Thick, and fleshy, they called out to me to be roasted or grilled or broiled and then sliced into thin leaves of flavorful flesh. I’ll be interleaving them with medallions of lamb on Saturday night. What’s your weekend plan? Mine involves foot long beans from Yunnos, and artichokes from Muddy Creek Farm. I saw plenty of heirlooms for you tomato lovers, that would pair perfectly with the ricotta sheep cheese at that market today.

Tonight will be a quick dinner, but tomorrow I plan to cook for awhile. I cannot wait. Such pleasure is to be found in creating dishes for your loved ones, it’s a way to express how you feel, to say something, to demonstrate it, and to eat it all back!

What joy!

Have a wonderful weekend, all!

~baconbit

Meat!

I ran out to market to pick up some bread to round out my lunch, and found out two thing:

1) Today is the last day of fresh chicken at Tamarack Hollow. Go get one! After this they’ll all be frozen.

2) The NY Beef Co. is taking orders for beef quarters and sides. Now, I know most of us New Yorkers don’t have the storage capacity for a quarter of beef – but you can buy with a friend or two. I’m hoping that next year I’ll have a larger freezer, and can do exactly that. Quarters go for $8.50 a pound, and run between 80 and 100 lbs per quarter depending on the cow. They butcher for you, so don’t feel too intimidated!

~baconbit

Second Flush

A wise farmer knows how to keep plants producing beyond their initial crop. This second crop is sometimes known as the bumper crop, or the second flush.

Today at the market, with the arrival of many many green beans and summer squashes, I saw tons of shelling peas and sugar snap peas – our second flush is here and looks delicious.

As we all know, the economy is in the tank, and our dollars are not stretching as far as they used to. I’m unwilling to give up what I feel is some of the best produce and food in NYC and will continue to shop at the greenmarket – but I’m also feeling the need to be more careful in how I spend that money – and be more creative in utilizing my leftovers and stretching my food.

This week’s tip? When cooking your produce, make *extra*! That way, when you have eaten your fill of sauteed or roasted veg for dinner, you have plenty leftover to throw in with vinagrette and cooked rice to make rice salad, or millet salad, or quinoa salad – for lunch the next day.

Tonight’s dinner will consist of cornbread, and summer squash, and a chantarelle & garlic frittata. Alongside I’ll be cooking that quinoa for tomorrow’s salad.

Remember: it may be raining, but the market is always sunny! In our hearts, at any rate!

~baconbit

Peach Salsa

Hello darlings! I’m back, and I’m married. I’m keeping my name though, so feel free to simply refer to me as Ms.Bit, and not Mrs.Bit’sHusband’sName. Thanks!

It’s a beautiful day at the market, and I bought big ripe peaches and mint for salsa tonight. You see, sadly, I have a bad food intolerance to all the members of the nightshade family: tomatoes, peppers (sweet & hot), potatoes and eggplants. They seem diverse, it is true, but all are part of the family Solanaceae, and all upset my intenstines terribly. My mouth loves them, but my belly does not.

But what is a girl to do in the summertime when she’s craving salsa and chips?! Especially a girl who remembers the taste fondly?

Make peach salsa. Seriously.

I first made this as mango-salsa, long before I pinpointed my issues with nightshades, but peaches work beautifully, are local, and in season. Feel free to freeze too, for the depths of winter. This is fantastic on chips – but also topping fish, marinated & grilled tofu, or anything else your little heart desires.

Peach Salsa

You will need: peaches, garlic, mint, hot peppers (optional), and lemon juice.
Peel & cut up 1 or 2 peaches, dice up some cloves of garlic, dice a handful of mint, dice as many hot peppers as you like (none, in my case) and squeeze a lemon. Combine. Let sit for at least 15 minutes, but better yet, a day or so. Eat. Laugh with joy and do a little dance in your kitchen, or around your table.

~baconbit

Shishito Peppers

This morning Yuno’s farm has shishito peppers, they are absolutely wonderful japanese peppers that are so simple to prepare… just pan-blister with olive oil and sprinkle course sea salt on them! Hurry over, they won’t last long!

Sugar Plum Fairy

A recent discovery that has become my favorite appetizer at The Spotted Pig is Devils on Horseback. Usually made with prunes… I’m wondering if fresh sugar plums can be substituted? Has anyone tried this? Last year’s sugar plums were turned into wonderful chutney in my kitchen. This year I’m going to pair with bacon and cheese as well. Will report back…

How about this for dinner? Basil squid with string beans and lemongrass! Yum!

And summer sunflowers are ready at Phillips Farms…

Peaches and Corn… Summer’s Here

Peaches and Corn are here!

And Cherry Lane Farm has big baskets of Kirby cucumbers for pickling! Make sure you remember the summer eggs from Tello’s. They are especially wonderful with basil and garlic scape pesto!