It might be a surprise, but I don’t go to the farmers market every weekend. Sometimes, my shopping trips are so fruitful, they feed us for more than a week. Sometimes, I have a hankering for tuna melts (my husband makes the best ever) or the Thai restaurant in our building. (The scents of Thai cooking and deep-fried spring rolls waft through our apartment every day, and sometimes our bellies follow our noses and give in to takeout.)
This is a few weeks worth of trips. I meant to share my first haul with you weeks ago (when I actually went to the market), but I’ve been feeling a bit under the weather lately — autumn rolled in and brought with it allergies and a lingering head cold which sapped all of my motivation. This is what I bought, and how I used these ingredients to craft meals and explore new recipes and ideas.
Sunday, September 27
Wow! It really has been a minute. I’m sorry I didn’t share this beautiful bounty with you sooner.
This was a bountiful trip. We loaded our bags and brought home:
- Carrots (nice and fat, perfect for spiralizing)
- Cherry tomatoes
- Chinese spinach
- (The hugest!) Collard greens
- Dandelion greens
- Eggplants (a large purple one and a small heirloom variety)
- Fresh foraged Chanterelle and Bear’s Tooth mushrooms
- Hardy kiwi (also called baby kiwi)
- Kimchi and kraut
- Polish sausage
- Purple Viking potatoes
- Swiss chard
These hardy kiwi, also called baby kiwi or kiwi berries, are delicious! They taste like kiwi, and look a lot like kiwi fruits inside, but they are entirely edible. The skins are smooth and soft, not furry and weird like regular kiwi. They’re also amazing nutritional powerhouses: they offer more vitamin E than avocado, more vitamin C than oranges and more potassium than bananas. Plus, they’re loaded with healthy fiber. They were a great addition to our morning green smoothies.
These heirloom eggplants were so vibrant and colorful, I couldn’t resist buying a few. I ended up roasting them with tomatoes, onion and garlic for a quick pasta sauce. They offered a classic eggplant flavor and a thick creaminess to my sauce.
These collards were seriously so huge, I had to include my husband for a size comparison. I’m experimenting with using these greens as wraps for sandwiches, burritos and enchiladas. (Hopefully a recipe is coming soon!)
My market meals:
- Kimchi fried rice with mushrooms, greens and herbs
- Pan-seared Polish sausages with mashed Purple Viking potatoes and kraut
- Grilled steaks with roasted broccoli
- Roasted tomato and eggplant pasta sauce
- Green smoothies for daysssss
Plus, I did some recipe testing (of course). Delicious dishes are on the way!
Sunday, October 25
This was a short shopping trip. I was recovering from my first-of-the-season cold and my husband was out of town. I went out and wandered. I only got a few things, but they were hefty and gave me quite the arm workout as I walked home!
I never bring home fresh flowers because my two cats are crazy chewers — flowers never survive, unless they’re set up high and then we never enjoy them. (We also forget to water them… this is the peril of being too short, sometimes.) Peeking at bouquets at the market is one way to enjoy the seasonal beauty. I love the addition of kale flowers (those purple beauties).
This celery. Whoa, man. It literally stopped me in my tracks. It’s just so beautiful and fragrant. I love adding the leaves to fresh salads or smoothies. Bloody Mary anyone?
Brussels sprouts! On the stalk! I totally took one of these home. And then I made this ramen with miso-roasted sprouts.
My market haul this week was small:
- Brussels sprouts
- Sugar pie pumpkin
I’m emptying my fridge and prepping for another visit to the market this weekend, weather permitting. I’ll share my fall finds with you soon!