Sunday, August 30, 2009

PSA: Poaching tutorial

We make eggs all kinds of ways: hard and soft-boiled, scrambled, fried, in omelettes, in quiches, and even shirred. However, our first and last attempt at poaching an egg (maybe four years ago?) ended with a vinegary egg-drop soup. Today's guest chef, Mikell, gave us a primer on how to do it right, so we thought we would share it with our faithful readers. Thank you Mikell!!

First, start with fresh eggs - preferably from a farmer's market, since supermarket eggs are often weeks or even months old. It's hard to keep the white intact while poaching if you use older eggs, because their consistency is different.

Next, you need a fairly wide and shallow pan. Fill it with water and a splash of white vinegar, and then bring almost to a boil. You want it at the point where small bubbles are forming on the bottom of the pan, but the surface is not disturbed.

Crack the eggs just above the surface of the water so that they can slide in gently. With a large spoon, fold the whites over the yolk of the eggs as they start to cook. Some of the white will disperse anyway, but don't worry, that's inevitable:

Let the eggs cook about four minutes. At first they will be submerged, but as they cook they will start to rise to the top and float:

Remove with a slotted spoon so that the liquid can drain away:

Your egg has been poached! Hooray!

Sunday brunch - with a guest chef!

Our amazing Sunday brunch, courtesy of Mikell: poached eggs with hollandaise on toast, boiled artichokes (with more hollandaise for dipping), and fresh strawberries.

Artichokes are a bit of a fuss for an everyday meal, but they're delicious as a special treat. We snipped off the sharp tops of the leaves, cut off the remainder of the stem at the base of the globe, and then put them into boiling water, covered, for 30 minutes.

Mikell introduced us to the wonderful world of poaching, and made a very tasty hollandaise that had a pleasant hint of lemon to it.

Saturday sandwiches (also, alliteration)

Post-greenmarketing sandwiches: green Southern curly and red mustard greens, Kirby cukes, Brandywine heirloom tomatoes, "womanchego" cheese, and whole-grain mustard on whole wheat levain bread. (With this week's pretty fruit in the background.)

For anyone who's wondering, "levain" is a bread made from a pre-fermented starter, much like sourdough, so no yeast is added.

Farmer's Market Haul, 8/29/09

We had company visiting from Boston this weekend - Giselle's friend Mikell from back home (hi Mikell!!). She accompanied us on our Saturday greenmarketing excursion.

Kirby cucumbers
haricots verts (French small and thin string beans)
red okra
tomatillos (green and purple)
Rocambole garlic
yellow onions
Italian heirloom zucchini
loose-leaf Southern curly and red mustard greens

dark purple plums
green grapes (first of the season!!)
pears (also first of the season! these are a pretty type - light green with a red blush over them)

milk from Milk Thistle Farm
2 yogurts from Milk Thistle Farm
whole wheat levain from Our Daily Bread
"womanchego" cheese from Cato Corner Farm
a couple pieces of maple sugar candy (...yum)

Thursday: slightly monochromatic pasta

Pasta with cauliflower-anchovy sauce.

This is one of our super-easy staple meals: boil florets of broccoli or cauliflower until they're just a little less tender than you'd want them to be to eat them; then drain. Heat olive oil in a frying pan and saute a little garlic; then add a tin's worth of chopped up anchovies; then add the florets and cook them, mashing them around. Throw it onto the pasta - it's really delicious and takes under half an hour, even if only one person is cooking.

That recipe is originally from How to Cook Everything, Mark Bittman's comprehensive cooking bible.

Farmer's Market Supplement, 8/27/09

This week's supplement: cauliflower, Brandywine heirloom tomatoes, purple potatoes, strawberries, and Ronnybrook Farm milk.

Tuesday: Baingan Chole

Baingan chole - Punjabi-style eggplant and chickpea. We got this recipe from a blog we've mentioned before - the lovely Mahanandi.

Eggplant and chickpea is a classic combination; there are also similar Moroccan-style tagines which are just spiced differently. If you think you don't like eggplant, then you might want to try buying some fresh from a farmer's market. Eggplant gets bitter quickly when stored, and the big dark purple grocery store varietal just really isn't the best one, so it doesn't really compare with all of the interesting types you can find now in the market. They range from tiny to huge, from round to long, and come in colors including white, light purple, dark purple, green, and even bright orange.

Fun fact: the varietal of eggplant which was originally popular was a small, oblong, white type that looked much like an egg - thus the name.

Monday fish meal

Here you see the Anglo-Saxon cooking style in all its glory: three neatly separated piles of protein (Arctic char), starch (quinoa), and vegetable (Spigariello broccoli).

Ok, actually quinoa is not really a grain, as we may have mentioned before. It's actually a seed, which means it's very high in protein. It's easy to cook: first rinse the quinoa in running water (a fine mesh strainer works well for this) to remove the natural bitter saponins on its surface. Then mix one part quinoa to two parts water, add salt and pepper to taste, and bring to a boil; simmer covered for about fifteen minutes.

As for the other stuff, the fish is just coated with a little olive oil, salt and pepper and then broiled for about five to ten minutes, depending on the thickness of the fillet. The broccoli was basically cooked like kale: chopped up and then boiled for ten minutes or so.

Sunday, August 23, 2009

Sunday polenta

Polenta with heirloom tomato sauce and mixed bean salad.

You may have noticed that we often make a quick bean salad to accompany dishes that take a little more thought (like polenta, which does require a little stirring when made from real cornmeal rather than an instant mix). We generally use canned beans for these salads, for convenience's sake. We've found that adding a couple tablespoons of vinegar (balsamic, white or red wine vinegar - whatever you have around) to the standard olive oil and lemon dressing really brightens the flavor and pulls a bean salad together.

The nice thing about these quick salads is that you can use up whatever you have on hand. Tonight we combined white beans and chickpeas, and added some extra dill and scallions that didn't end up in last night's dinner.

Saturday borscht

Chilled beet borscht (with scallion, dill, and cucumber).

There are many different variations on borscht - we wanted something seasonally appropriate, so we made this recipe in which a cucumber and some cooked beets are grated and mixed with other seasonings to make a chilled soup.

Saturday, August 22, 2009

Saturday sandwiches

After some successful greenmarketing we made these quick sandwiches of Rappleree cheese, Persian cukes, purple radishes and grainy mustard on sourdough bread. For a flavor contrast we added a few groundcherries (also called "husk cherries") on the side.

Groundcherries come "individually wrapped," as you can see above - inside, they're delicious little yellow orbs with a texture like a tiny, firm tomato and a sweet flavor reminiscent of pineapple:

Unwrapped groundcherry with radish and cucumber for scale

They're only available at this time of year and we highly recommend them.

Farmer's Market Haul, 8/22/09

heirloom tomatoes
Persian cucumbers
purple plum radishes
eggplant (an elongated, light-purple varietal)
Spigariello "broccoli" (an Italian type solely grown for its leaves)
sweet peppers
Rocambole garlic
yellow onions

sugar plums

milk from Milk Thistle Farm
yogurt from Milk Thistle Farm
San Francisco sourdough bread from Our Daily Bread
"Rappleree" cheese from Cato Corner Farm
honey from Tremblay Apiaries (made from fall flowers - very dark in color with an intense flavor)

Friday cat blogging

Thursday, August 20, 2009

Farmer's Market Supplement, 8/20/09

Extras this week: heirloom tomatoes, red beets, Colby cheese, milk from Ronnybrook Farm, and bread from Buon Pane.

Thursday comfort food

Cream of heirloom tomato soup and grilled cheese sandwich with Colby cheese.

It's a little hot for soup, but homemade tomato soup is undeniably delicious - and heirloom tomatoes were only three dollars a pound at the market today...

Frankenstein tomato

Wednesday: Okra in Yogurt Sauce

Okra in yogurt sauce with whole-wheat pita. The recipe (bendakaya-perugu kura) is from one of our favorite food bloggers, Indira of Mahanandi.

Apparently, there are many people who don't like okra. Those people are crazy. Just saying.

How could you not like this precious little vegetable?

The common objection to okra is that it's rather slimy. In some recipes, that's actually desirable, but there are techniques to minimize the slime. The trick in this dish is to let the okra slices cook undisturbed instead of stirring them frequently - that allows a nice crust to form.

Tuesday, August 18, 2009

Tuesday: yet another vegetable that can be purple

Garlic-sauteed purple long beans with pan-fried tofu and sesame.

Meet the long bean. You may have seen it before, but probably only if you shop in South or East Asian groceries:

They resemble green beans in flavor (Giselle actually prefers them), but their texture is slightly firmer and as you can see they are.....longer. This is the first time we've ever found long beans at a farmers' market, and the first time we have EVER seen purple long beans anywhere. Hooray!

Unlike purple green beans, they also retain their color when cooked. (For this meal, we blanched them for about four minutes, followed by a brief stir-fry.)

Monday: Raw pasta sauce reprise

Ok, we just made raw pasta sauce recently, but heirloom tomato season is short and we like to make the most of it. (Especially this year - the late blight is still taking a toll.) As you can see, we added a little variety by throwing in a green salad mix that we picked up at YuNo Farm. We don't usually buy baby greens mixes, mostly not being salad people, but we liked this mix a lot - it contained fun things like baby red mustard greens and edible flowers.

Monday, August 17, 2009

Eating our way around Iceland

Hverir geothermal area near Lake Myvatn, Iceland: extremely pretty, not actually related to food.

Greetings, dear readers! We're back from a lovely trip to Iceland (with Lizz's parents), and we're ready to report on our culinary adventures. This is by no means a comprehensive overview of Icelandic cuisine, but here are a few quick thoughts.

Icelandic food reflects the reality that Iceland has a very harsh environment, with a short growing season and poor volcanic soil in much of the country. As you might expect, summer vegetables aren't really a strength. These days veggies are mostly produced in geothermally heated greenhouses. On the other hand, Iceland has a great variety of fresh fish, as well as very highly regarded lamb, produced from sheep that are basically allowed to roam freely in the countryside, only being rounded up once a year. Since the sheep are humanely and sustainably raised, and no workers are exploited in the process, we decided to eat lamb while we were in the country.

Iceland does not really have a longstanding national cuisine. Many traditional Icelandic dishes seem to have been born of necessity, and these days are only eaten on certain holidays. (Putrefied shark, anyone?) In the past Icelandic restaurants were basically "surf and turf" (salmon and lamb), but these days young chefs are creatively building on the country's culinary strengths and creating a new national cuisine.

Some fishes we enjoyed while in the country included cod (especially a mashed salt cod dish in traditional style), halibut, salmon, and ling. We also ate a lot of lobster, especially in Hofn, a southeastern town that is the center of Iceland's lobster-fishing industry. The lobsters there are small - more the size of prawns, but quite delicious. We also tried cod chins, one of those traditional dishes that is not eaten as frequently nowadays - they were very rich, but actually had a nice flavor.

As is the reality in most of the world at this point, there is a lot of fast food in Iceland. It's easy to find hamburgers and french fries in the eateries adjoining most gas stations in rural areas. Iceland is a very, very sparsely populated country, and there are not many restaurants in most of the smaller towns, so gas stations are actually a pretty reliable place to eat. There are big American chain restaurants, but they're mostly in the Reykjavik area, and we saw few out in the countryside.

For the most part, when we needed food to go we bought prepackaged sandwiches, which are widely available at gas stations and park concession stands: usually smoked lamb, tomato and egg slices, or smoked salmon. We were pleasantly surprised to find that these sandwiches vastly outshone their American counterparts - you'd be hard-pressed to find something as fresh and tasty in an American gas station. Even the sandwiches we bought in the Keflavik International Airport were surprisingly good; a real relief after the Wolfgang Puck Express at JFK tried to kill us with their alleged four-cheese pizza.

One fast food item which is an Icelandic national passion is the hot dog (or pylsa). Icelandic hot dogs include a significant amount of lamb along with the normal ingredients, which gives them more flavor. Everyone's favorite hot dog joint in Reykjavik
is the famous Baejarins Beztu:

We had our first lunch in Reykjavik here, a pylsa with the works. It was quite good.

Iceland's other genius food invention is a concoction named skyr. We're not precisely clear on what skyr is: some sources seem to call it a cheese, others call it a relative of yogurt. In any case, it's made from whey, and it's delicious. It comes in many forms, from a custardy dessert (that is, indeed, similar in texture to yogurt), to a smoothie-style beverage, to all manner of spreads and salad dressings that are usually made with other dairy products. This is its most common incarnation:

Yes, it really does come with a spoon.

In the course of our trip we had a chance to sample many skyr variations: skyr and cream with berries, cherry skyr cake (similar in texture to a cheesecake), skyr smoothie, skyrronaise (as a dipping sauce for fried fish), and of course several flavors of the skyr brand shown above. We hear it's hard to find in the US, but highly recommend it. Of course, you don't have to trust us - take it from Stephen Colbert.

There were a few things we refrained from eating on our trip, notably whale, puffin, horse, and....zebra. (Yes, we were actually served zebra. "You know, the horse," our server explained.) Horse is actually a traditional Icelandic food. Iceland along with Japan has resumed commercial whaling, although apparently there is not actually much of a market for the meat - whales are more profitable as entertainment for whale-watching expeditions. Despite also being a traditional Icelandic food, puffins are just way too cute to eat:

As we travelled around the country, we found that Icelandic breakfast (at least in the hotels where we were staying) is fairly consistent: bread, butter and jam, sliced cucumber and egg, smoked meats, pickled herring, melons...and cheerios. And coffee. Icelanders drink a lot of coffee, not only in the morning, but in Reykjavik's many cafes throughout the day, up until the point in the evening when all the cafes start serving beer and turn into low-key bars.

As for Icelandic beer, we can't say we were overly impressed, but maybe we just didn't try the right brands. We sampled Viking (amusingly pronounced "weeking" in Icelandic, which makes them sound much less imposing), Egils Gull (which actually means "gold," not the seabird - a very different connotation), and Egils Premium (we'd recommend you stick with the Gull).

In any case, Iceland is a unique country and its cuisine definitely reflects that. We can see how one could get used to a diet of lots of quality fresh wild-caught fish and free-range meats, but of course that's not the diet that we're accustomed to. Though we enjoyed Icelandic food a lot, it's nice to be back here at the peak of the northeastern summer vegetable season. (The hunt for skyr in New York City

Farmer's Market Haul, 8/17/09

We hit up the Monday Union Square Greenmarket today, which features an almost completely different set of farms from our usual Saturday market:

heirloom tomatoes
purple long beans
baby greens salad mix

small watermelon
groundcherries, or "husk cherries" (a type of small, sweet tomatoes that taste like pineapple)

milk from Ronnybrook Farm
yogurt from Ronnybrook Farm
eggs from YuNo Farm

YuNo was exciting, since they had a lot of interesting things that other stands don't usually carry - fresh edamame, long beans, shiso leaves, and red okra (which, sadly, they were out of by the time we got there).

Tuesday, August 4, 2009

Tuesday: cleaning out our fridge...

Broiled haddock, Tokyo turnips steamed with their greens and tossed in olive oil, and wild rice.

This is our last home-cooked dinner before heading to Iceland on Thursday - so when we stop showing up in your google reader, don't worry - it's not broken. We'll be back August 16th, so regular posting will resume shortly thereafter.

Mimicking the icebergs we're shortly going to see, here are some peeled turnips:

Monday, August 3, 2009

Storage tips

We had a request today for some tips on storage of farmers' market fruits and veggies (hi Mikell!). As our faithful readers may be aware by now, we generally buy our fruits and vegetables once a week, so storage over that timespan is a concern. We've picked up various strategies over time, though the easiest thing to do may be to pick up a copy of Elizabeth Schneider's "Vegetables: From Amaranth to Zucchini." Not only does it have beautiful food photography and great recipes for basically any vegetable you might encounter, no matter how weird, she also gives storage advice for each plant.

There are a few things to keep in mind about farmers' market produce. Everything you buy there will, undeniably, be much fresher than supermarket produce because it was probably just harvested the day before, and has not travelled 5,000 miles to reach you. On the other hand, many of the veggies that show up at greenmarkets are heirloom varietals. That generally means that they taste way better (and come in exciting colors) but have been bred for maximum flavor - not for how long they store or how well they hold up in shipping.

So the best way to approach storage is pretty much to learn what keeps and what doesn't through trial and error, and then plan meals accordingly. Some things will just always be best cooked the next day, whereas others can last a week or even months with no problem.

Sometimes we've been surprised by which veggies fall into which category. For instance, we have always had lots of trouble storing new potatoes, which seem like they should last a long time, but always turned green or went bad quickly. As it turns out, this is because potatoes for storage go through a curing process that hardens their skins and makes them last longer. New potatoes (ones freshly harvested in the current season) aren't meant to last very long. Eggplants are another example: their waxy skin might lead you to believe that they'd hold up well, but their flavor changes considerably within a few days, becoming bitter and flabby.

So here is our master list of produce storage advice:


Store in a brown paper bag, ideally in a cool, dry place out of the sunlight. New potatoes should be eaten within a few days, or at most a week; storage-type potatoes can last a long time - even months if they're at the right temperature. Don't leave any potatoes in plastic bags because it will make them sprout. DON'T STORE POTATOES NEAR ONIONS.

Don't put tomatoes into the fridge unless they're about to get too soft. We typically store them in a single layer on a tray.

Winter squashes:
These last weeks to months depending on the type. They can sit out decoratively. The one exception is if you buy a squash that has already been cut open - then it should be stored in the fridge wrapped in plastic wrap.

Clearly these sit out. DON'T STORE ONIONS NEAR POTATOES. These two vegetables make each other go bad.

Non-berry fruits:
Apples, peaches and other stone fruits, pears, and other orchard fruits all should sit in a single layer on a tray outside of the fridge. As with tomatoes, if they start to go bad you can pop them in to preserve them - but it's best to eat them by then anyway.


A note for all of the below: everything lasts best if it is actually in a produce drawer, or "crisper." These control the humidity better, preventing things from drying out. They are also usually warmer than the very chilly top shelf of the fridge, which may freezer-burn any veggies you place there.

Leafy greens and herbs:
Greens range from very tricky to store to surprisingly hardy. Delicate greens like salad greens, arugula, beet greens, lamb's quarters and carrot-family herbs (parsley, cilantro, etc) should be wrapped in paper towels to wick away excess moisture, and then loosely enclosed in a plastic bag which has not been tied off. We often find it helps to pick through and remove any leaves that have gone bad before storing the rest.
Medium-hardiness greens include kale, mustard greens and chard. These can benefit from being wrapped in paper towel, but we tend not to since we will use them within the week. If you want to store longer, consider the above method.
The super-hardy greens are "dinosaur" (Tuscan) kale, collard greens, and the like. In good conditions, these can last up to a few weeks in the fridge just in a plastic bag.
A note on herbs: thyme and other tough mint-family herbs will last in plastic wrap (they seem to eventually dessicate rather than going bad). Basil, however, stores notoriously badly. Definitely use the paper towel method, try to dry them of any moisture before storing, and be realistic - they'll turn black and go mushy within a few days.

We pretty much try to cook these delicious veggies the day we buy them, or at latest the next day. Asparagus rapidly turns woody from the base up - apparently it's best eaten within hours of harvest! In the meantime, store in a plastic bag in the fridge.

Root vegetables:
These include carrots, turnips, beets, parsnips, radishes, etc. All of these generally last quite well, up to a few weeks if in good condition to start. (Carrots last basically forever.) Cut off any greens they came with before storing, and then tie them in a plastic bag. Edible greens can be stored as above and used later, if they're in good shape.

Summer squash and cucumbers:
In our experience, summer squashes store better than you might expect, probably because the ones from the greenmarket are so fresh. We've had no trouble keeping them for a week in a plastic bag; two weeks might be pushing it. Heirloom cucumbers won't store as well as the giant waxed ones in the supermarket, so try to use them within a week or two.

Cabbage, broccoli and cauliflower (brassica):
These store quite well in a plastic bag. So far we haven't ever had one go bad on us.

Shelling or string beans:
We've had no trouble storing these at least a week in a plastic bag, though we haven't really attempted anything more.

Green onions, garlic scapes and other green alliums:
These will keep quite a long time in the fridge in a plastic bag. If scallions start to get mushy, you can peel off the outer mushy layers and wrap in paper towel as you would for delicate greens.

Sweet peppers and chilies:
We've never had trouble keeping these for a week or two.

It may look hardy, but corn should optimally be cooked within 24 hours of when you buy it. The sugars in it will turn to starch if it is stored for much longer, so its flavor is best right away.

Fruits - berries:
Cherries, blueberries, currants, raspberries, grapes, and other berries all should be stored in the fridge. They don't have to be in a produce drawer (they'd just get smushed) but keep them on a lower shelf. It's best to pick through and remove any bad or crushed berries before you store them. Another good approach, if you have the space, is to spread them in a single layer in a glass or plastic tray.


Supposedly, this can be stored briefly in a paper bag in a cool place, like potatoes. However, we've never attempted this, and anyway we try to eat it pretty quickly after purchase. Eggplant may appear to have held up well, but its bitterness increases with storage time. We generally keep it in the fridge in a plastic bag (definitely in a produce drawer) until we use it.

Brussels sprouts:
There are two main ways to store these guys: either leave on the stalk and place its base into a glass of water, and then use within a day or two; or take each sprout off the stalk and store in a tupperware lined with paper towels in the fridge for a few days. Either way, as with eggplant, it's really best to cook these as soon as possible.

To tell you the truth, we're not entirely sure what the melon protocol should be. Once they are cut, they should definitely be stored in the fridge wrapped in plastic wrap, but in their intact form we're not really sure where they belong. If you find out, let us know. (We've been keeping them in the fridge.)

Monday: Mustard Night

Spicy gingered mustard greens, tofu sauteed with soy sauce and garlic scapes, and brown rice.

Garlic scapes, the green shoots of young garlic bulbs, have to be removed to enable the bulbs to continue growing. Scapes look a bit like curly scallions, but they have a definite garlic flavor. They can be substituted for garlic in stir fries, salads, and other dishes. We had been slowly working our way through a pound of scapes that we bought several weeks ago, which held up admirably:

As for the mustard greens: we bought the curly-leafed variety, which is a beautiful bright green in color. This is one of our favorite preparations for this type of mustard green. Grated ginger and carrot (we used yellow and purple, as you can see below) are sauteed in sesame oil and then the greens are wilted along with sesame seeds. Finally, a honey-miso-rice vinegar-soy sauce paste is added and everything is tossed together.

Here's the mise-en-scène:

Dramatic sesame seed close-up:

Sunday: raw pasta sauce

Pasta with raw heirloom tomato-basil sauce.

This may not be a great year for tomatoes, because late blight (the same fungus that caused the Irish potato famine way back when) got a foothold in the U.S. during the cold and rainy beginning to the summer. The big box stores, which rely on very few plant suppliers, actually contributed to the spread of the fungus by selling blighted plants from those suppliers all over the country.

In any case, heirloom tomatoes have finally arrived, so we took advantage of their wonderful flavor in this raw pasta sauce. It has to be one of the easiest meals we ever cook: you just chop up a couple cups of tomatoes, throw them in a bowl with a couple tablespoons olive oil and a few peeled cloves of garlic, and add about a quarter to a half cup of chopped basil. Let it sit a couple of minutes for maximum flavor.

The basil pictured here is "bush basil," a varietal with attractive tiny leaves, but any basil works well.

Saturday, August 1, 2009

Saturday night pizza

Homemade pizza with broiled eggplant, fennel, mozzarella, Parmesan, and anchovies.

Making pizza dough at home is surprisingly easy, if you allow enough time in advance for the dough to rise. We've made pizza on a few occasions now, but we hadn't done anything more exotic than tomato-basil-mozzarella-anchovy. Tonight, we decided to branch out, using our first eggplants of the year:

Aren't they beauts? Eggplants are in the nightshade family (solanaceae), along with tomatoes, peppers, and potatoes. Like its siblings, eggplant seems prone to hybridize -- or, at least, there are a mind-boggling number of varietals available.

Here's a shot of a pizza ready to go in the oven, with some dough resting in the background:

Saturday picnic lunch

A friend of ours was dogsitting, so we headed out to Morningside Park today for some idyllic doggie picnic time. The sandwiches we brought were made with fresh bread from the greenmarket, Vivace Bambino cheese, grainy mustard, lemon cukes, and purple radish sprouts.

The bean salad incorporated the first sweet peppers we've bought this year:

Lemon cukes, besides being yellow and lemon-shaped, do actually taste a bit less grassy and more lemon-like than an average cucumber. They have a nice dense consistency, whiteish flesh, and their seeds are surrounded by neon green jelly. Here is a lemon cuke looming ominously before the peppers:

Our white bean salad included the diced sweet peppers, minced shallot, garlic scapes, cilantro, parsley, olive oil, red wine vinegar, and lemon juice.

Farmer's Market Haul, 8/1/09

Only half as much stuff as usual this week, since on Thursday we'll be heading to Iceland...!

heirloom tomatoes (first of the year!!)
curly mustard greens
eggplant (purple)
Tokyo turnips
lemon cucumbers
flat-leaf parsley
bush basil

plums (3 kinds)

milk from Milk Thistle Farm
yogurt from Milk Thistle Farm
whole wheat sourdough bread
Vivace Bambino cheese from Cato Corner Farm

Friday cat blogging

Friday: Something quick

Angel hair pasta with pesto.

We got home late and we were starving, so we wanted to cook something fast. Luckily, we had some leftover pasta in the fridge that just needed a sauce - and we still had some basil that a nice guy at the farmer's market threw in for free last week.

Farmer's Market Supplement, 7/30/09

We make our main grocery run on Saturdays, but sometimes we need to pick up something extra to get through the week. Luckily, there's a greenmarket on Broadway, outside the Columbia campus, on Thursdays.

This week, I picked up a pint of local strawberries, which we had for dessert Thursday evening. (Sorry, no picture -- they didn't last long enough.)