Here are a couple of my favorite lunch ideas for hot days that are easy to make ahead and don't require reheating once you're in the office.
This cheese-free frittata is loaded with vegetables and is tasty served cold:
Note: Bacon fat or butter make for a much cleaner release from the pan, and both fats add wonderful flavor to this dish, but if you are particularly averse to them both, refined coconut oil or olive oil will work—you’ll just have a messier cleanup and a less neat serving appearance.
3 eggs
Sea salt
freshly ground black pepper
1 1/2 tablespoons butter or bacon fat
1 spring onion, diced
1/2-1 cup cut-up asparagus spears
1/2 medium bunch lacinato kale, cut into ribbons (about 2 cups)
Heat broiler. Beat eggs lightly with several generous pinches of sea salt and black pepper. Heat 1 tablespoon fat in a medium skillet over medium heat; add onion and a pinch of salt and cook until soft, about five minutes. Add asparagus and cook about 2 more minutes. Add kale and a splash of water and cook until kale stems are almost tender and additional water has cooked off. Add remaining fat and allow it to melt. Turn heat down to low, add eggs, and stir occasionally as if making scrambled eggs. When eggs are half cooked, place under broiler for about 2 minutes, or until cooked through. Immediately remove frittata to place and serve, or cut into slices to cool.
My lighter version of tuna salad (with an olive oil/vinegar dressing - no mayo required) is great with lettuce leaves or crackers: one can of olive-oil packed tuna, drained; 1/2 red bell pepper, diced; zest and juice of 1/2 lemon; about a teaspoon of capers and a few splashes of brine; a small handful of rough-chopped olives; a pinch of cayenne and plenty of freshly-ground black pepper; a glug or two of extra-virgin olive oil. Mix everything together and add sea salt and vinegar to taste.
Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Sunday, July 03, 2011
Wednesday, July 29, 2009
Eat It
8/2 revision: I have let everyone down, especially Weird Al. How could I have forgotten "Addicted To Spuds" - especially given that the photo accompanying this post was of potatoes?!?!? I am off my A-game, people. There's no other explanation. Unfortunately I couldn't find the official "Addicted To Spuds" video, but here's a link to a live version on MTV from 1987. Luckily the search for that vid enticed me to rewatch Trapped In The Drive-Through which is blatantly amazing.
I recently found (Weird) Al Yankovic on Twitter, and he mentioned that this month marks the 20th anniversary of the landmark cinema classic UHF, which is one of my favorite movies of all time. With an all-star cast including Yankovic himself, Victoria Jackson, Fran Drescher, Emo Phillips, Billy Barty (as Noodles McIntosh), Kevin McCarthy and a pre-Seinfeld Michael Kramer, UHF is clearly one of the best movies ever. Unfortunately it doesn't have much to do with produce, and even Al's hit single Eat It barely mentions vegetables, though bananas figure prominently in one verse.
Today, we're teaching poodles how to fly:
1 pint Tristar strawberries
4 nectarines
3 peaches
6 apricots
1/4 lb. salad greens
1 bunch collards
1 bunch lacinato kale
1 bunch leeks
1 bunch celery
2 bunches carrots
1 1/2 lbs. mixed new potatoes
1 lb. wax beans
1/2 lb. peppers - Anaheim and jalapeno
2 lbs. zucchini
1 1/4 lb. Lima beans
3 plum tomatoes
1 box Sungold tomatoes
Total spent: $54
No big plans, although I clearly forgot to buy less food than usual because we're leaving Monday for Bloomington. I'll just have to use it all up before then. Tonight I'm planning to have salad, then a main course of succotash with the limas and corn, garlic-sautéed lacinato kale, and roasted new potatoes (patriotic red, white, and blue mix pictured in their farm-fresh dirty state), with some sliced Sungold tomatoes to garnish. At some point I'll use the peppers in a pot of black beans, the leeks in a frittata with the remaining potatoes, and the rest will get eaten as lunch snacks (celery, carrots, wax beans), and in as yet unplanned miscellaneous meals.
In jam news: my second batch of sour cherry jam turned out, though it was a lengthy process - had to add about six times the called-for amount of pectin. Apricot, peach, and nectarine jams are all on the schedule for my return, and possibly plum jam or plum butter. I also might try something with currants or gooseberries, just for the novelty.
Pickle update: Lots of white scum growing on the surface led me to reconfigure my pickling setup. Now it's more covered, but there's still white stuff growing. I'm a bit panicked because when I leave for Bloomington nobody will be skimming the stuff off my pickle crock...so I guess I'll just hope it stops, or allow that I might have to give up on at least the top layer of this batch. Who knew that making old-fashioned crock pickles was so difficult?
I recently found (Weird) Al Yankovic on Twitter, and he mentioned that this month marks the 20th anniversary of the landmark cinema classic UHF, which is one of my favorite movies of all time. With an all-star cast including Yankovic himself, Victoria Jackson, Fran Drescher, Emo Phillips, Billy Barty (as Noodles McIntosh), Kevin McCarthy and a pre-Seinfeld Michael Kramer, UHF is clearly one of the best movies ever. Unfortunately it doesn't have much to do with produce, and even Al's hit single Eat It barely mentions vegetables, though bananas figure prominently in one verse.
Today, we're teaching poodles how to fly:
1 pint Tristar strawberries
4 nectarines
3 peaches
6 apricots
1/4 lb. salad greens
1 bunch collards
1 bunch lacinato kale
1 bunch leeks
1 bunch celery
2 bunches carrots
1 1/2 lbs. mixed new potatoes
1 lb. wax beans
1/2 lb. peppers - Anaheim and jalapeno
2 lbs. zucchini
1 1/4 lb. Lima beans
3 plum tomatoes
1 box Sungold tomatoes
Total spent: $54
No big plans, although I clearly forgot to buy less food than usual because we're leaving Monday for Bloomington. I'll just have to use it all up before then. Tonight I'm planning to have salad, then a main course of succotash with the limas and corn, garlic-sautéed lacinato kale, and roasted new potatoes (patriotic red, white, and blue mix pictured in their farm-fresh dirty state), with some sliced Sungold tomatoes to garnish. At some point I'll use the peppers in a pot of black beans, the leeks in a frittata with the remaining potatoes, and the rest will get eaten as lunch snacks (celery, carrots, wax beans), and in as yet unplanned miscellaneous meals.
In jam news: my second batch of sour cherry jam turned out, though it was a lengthy process - had to add about six times the called-for amount of pectin. Apricot, peach, and nectarine jams are all on the schedule for my return, and possibly plum jam or plum butter. I also might try something with currants or gooseberries, just for the novelty.
Pickle update: Lots of white scum growing on the surface led me to reconfigure my pickling setup. Now it's more covered, but there's still white stuff growing. I'm a bit panicked because when I leave for Bloomington nobody will be skimming the stuff off my pickle crock...so I guess I'll just hope it stops, or allow that I might have to give up on at least the top layer of this batch. Who knew that making old-fashioned crock pickles was so difficult?
Saturday, December 06, 2008
Freezing toes; greens galore; announcement!
Lately I've been reflecting a lot on the person I was a few hours ago, when I was getting ready to leave for the greenmarket, a person I don't understand. Actions speak louder than words, so I think the best way I can sum up this enigmatic past me is the decision, upon finding via weather.com that the temperature outside was 31, to wear the pictured holey sneakers rather than, say, one of the many heavy boot options available in my shoe wardrobe.My toes are still freezing after half an hour in my warm apartment. What was I thinking? At USG, I kept hopping from one foot to the other while vendors added up my purchases, and lest they think me ungraciously impatient, I was impelled to explain my toe situation. Despite my frostbite-fearing hurry, I managed to find some great vegetables among the dwindling winter offerings.
Cold feet, warm kitchen:
1 bunch collard greens
1 bunch lacinato kale
1 bunch fancy Italian kale
2 lbs. Brussels sprouts
1 lb. assorted chili peppers
1.5 lbs. assorted mushrooms
1.5 lbs. sweet potatoes
1 lb. miniature, multi-colored potato "roasting mix"
Total spent: $32
The mushrooms will go into quiche when my quiche-loving photo assistant comes back from LA, the greens will be blanched and sautéed/stir-fried, and I haven't decided whether to make chili or lentil pepper-pot with the chili peppers.
I'll use the sweet potatoes in lunches - spicy roasted sweet potatoes with blanched greens are a great lunch side. And the apples left from my Wednesday USG trip will become applesauce at some point today.
In camera news, it's apparently working again.
In other news: Announcing the first annual Produce Stories Best Of The Year Countdown - next week I will be sharing my picks for best produce of 2008. How will you stand the anticipation?!?!? I honestly don't know - you might try meditating, or maybe you could take up a new hobby? I hear knitting's popular.
Tuesday, September 09, 2008
Smoky Split-Pea Soup With Greens
I made this soup last week on a whim, using roasted peppers and ancho chili powder for a double-shot of the smoky flavor ordinarily supplied by ham hocks. It turned out wonderfully - possibly the best split-pea soup I've ever had, which is exciting to a split-pea-soup-lover like myself! The beet greens were great, but chard, spinach, or kale would work too. It's even better served the next day, and I bet it would freeze well, too. Not sure on the yield here, but we got about six servings out of the batch.
Smoky Split-Pea Soup With Greens
1/4 cup olive oil
1 cup minced onion (about 2 small)
1 cup carrot, chopped into 1/4" half-moons
3 cloves garlic, minced or pressed
1 tsp. cumin
3/4 tsp. ancho chile powder
1 roasted Poblano pepper, diced
1 roasted Anaheim (or other mild) pepper, diced
zest of 1 small lemon (about 1 tbsp)
4 cups stock
2 cups water
4 cups split peas
1 bunch greens (I used beet), about 4 cups torn-up leaves
sea salt and lemon juice to taste
minced parsley (optional, for garnish)
lemon zest curls (optional, for garnish)
Heat oil, reserving about 2 teaspoons, over medium heat in a heavy-bottomed pan. Add onions and a pinch of salt and sweat until onions begin to soften; add carrot and cook until onions are completely soft, but do not allow onions to brown.
Push onion and carrot to the sides of the pan and add reserved oil and garlic to center; combine garlic with oil and cook until garlic is aromatic, about 30 seconds. Add cumin and ancho chili powder and stir into garlic for about 10 seconds, until aromatic; add lemon zest and diced peppers and stir into carrot and onion mixture until everything is combined.
Pour in stock and water. Add split peas and bring to a boil; turn heat down and simmer, covered, until split peas are completely soft and broken down, about 30 minutes.
Uncover pot and add greens, simmering until completely wilted, about 3-4 minutes. Season to taste with salt and lemon juice, allow to stand, uncovered, for 5 minutes, and serve, garnishing each bowl with minced parsley and a couple of lemon zest curls, if desired.
Smoky Split-Pea Soup With Greens
1/4 cup olive oil
1 cup minced onion (about 2 small)
1 cup carrot, chopped into 1/4" half-moons
3 cloves garlic, minced or pressed
1 tsp. cumin
3/4 tsp. ancho chile powder
1 roasted Poblano pepper, diced
1 roasted Anaheim (or other mild) pepper, diced
zest of 1 small lemon (about 1 tbsp)
4 cups stock
2 cups water
4 cups split peas
1 bunch greens (I used beet), about 4 cups torn-up leaves
sea salt and lemon juice to taste
minced parsley (optional, for garnish)
lemon zest curls (optional, for garnish)
Heat oil, reserving about 2 teaspoons, over medium heat in a heavy-bottomed pan. Add onions and a pinch of salt and sweat until onions begin to soften; add carrot and cook until onions are completely soft, but do not allow onions to brown.
Push onion and carrot to the sides of the pan and add reserved oil and garlic to center; combine garlic with oil and cook until garlic is aromatic, about 30 seconds. Add cumin and ancho chili powder and stir into garlic for about 10 seconds, until aromatic; add lemon zest and diced peppers and stir into carrot and onion mixture until everything is combined.
Pour in stock and water. Add split peas and bring to a boil; turn heat down and simmer, covered, until split peas are completely soft and broken down, about 30 minutes.
Uncover pot and add greens, simmering until completely wilted, about 3-4 minutes. Season to taste with salt and lemon juice, allow to stand, uncovered, for 5 minutes, and serve, garnishing each bowl with minced parsley and a couple of lemon zest curls, if desired.
Tuesday, August 19, 2008
Lentil pepper-pot
We had dinner last night at 10 p.m. because I got home late and had a bug to make this lentil soup I'd dreamed up on the train. I just used the peppers I had on hand, which weren't Anaheims but were similar; the soup turned out terrific, but next time I might heighten the smoky flavor by adding some ancho chile powder along with the cumin. I served this with whole-wheat tortilla triangles that I sprayed with olive oil, sprinkled with cumin and smoked Spanish paprika, and crisped under the broiler (on the "low" setting). I'm not totally sure on the yield but it makes LOTS, probably at least ten cups.
Lentil pepper-pot soup
3 tbsp olive oil
1 cup minced onion (about 4 small)
1 jalapeno pepper, cut into very small dice
2 tsp ground cumin
3 cloves garlic
1 red bell pepper, roasted and cut into small dice
2 Anaheim peppers, roasted and cut into small dice
4 cups vegetable stock
2 cups water
2 cups red lentils
4-6 cups Swiss chard leaves torn into 1-2" pieces
1 tbsp lemon juice, or to taste
salt to taste
Heat 2 1/2 tbsp olive oil in medium-to-large heavy-bottomed saucepan (5 qt. would be ideal), add onions, jalapenos, and a pinch of salt, and saute until soft and onions are slightly golden.
Clear the center of the pan, add remaining 1/2 tbsp olive oil, add garlic and cumin, and stir together until fragrant, about 30 seconds; add roasted peppers, stir all ingredients together, and cook about 1 minute.
Add stock, water, and lentils. Cover and bring to a boil; reduce to a simmer and cooking, stirring occasionally, until lentils have completely softened and broken down, about 20 minutes? (oops, I wasn't paying attention to how long this took).
Add lemon juice, salt to taste, and chard leaves, and cook 3 more minutes, until chard is completely wilted. Remove from heat, taste again for seasoning, and serve.
Lentil pepper-pot soup
3 tbsp olive oil
1 cup minced onion (about 4 small)
1 jalapeno pepper, cut into very small dice
2 tsp ground cumin
3 cloves garlic
1 red bell pepper, roasted and cut into small dice
2 Anaheim peppers, roasted and cut into small dice
4 cups vegetable stock
2 cups water
2 cups red lentils
4-6 cups Swiss chard leaves torn into 1-2" pieces
1 tbsp lemon juice, or to taste
salt to taste
Heat 2 1/2 tbsp olive oil in medium-to-large heavy-bottomed saucepan (5 qt. would be ideal), add onions, jalapenos, and a pinch of salt, and saute until soft and onions are slightly golden.
Clear the center of the pan, add remaining 1/2 tbsp olive oil, add garlic and cumin, and stir together until fragrant, about 30 seconds; add roasted peppers, stir all ingredients together, and cook about 1 minute.
Add stock, water, and lentils. Cover and bring to a boil; reduce to a simmer and cooking, stirring occasionally, until lentils have completely softened and broken down, about 20 minutes? (oops, I wasn't paying attention to how long this took).
Add lemon juice, salt to taste, and chard leaves, and cook 3 more minutes, until chard is completely wilted. Remove from heat, taste again for seasoning, and serve.
Saturday, October 27, 2007
Rained/slept out
No greenmarket today, because it's raining really hard...and I didn't wake up until 10:30 this morning. But I've noticed over the past few weeks that the weekday markets are growing (though they're still not as populous as Saturday's), so stocking up on Monday won't be so bad.
Habaner-oh no: This week I finally used that heap of peppers I bought last Saturday. I roasted the seven little poblanos and the four mild mystery peppers; I added these along with the three teensy habaneros, minced finely (without seeds) to my pot along with onions, spices, and six cans of black beans. And, several hours later, I had a delicious-smelling pot of inedibly spicy beans. Those innocent, cute habaneros! I didn't realize just how hot they'd be. Luckily, I have been able to rescue the batch by using part at a time, cutting it with more black beans; a proportion of 2:1 or higher is necessary, and even then they are still quite spicy. The mix of peppers does give the beans quite a lovely favor, though I think I'll steer clear of the habaneros next time.
Habaner-oh no: This week I finally used that heap of peppers I bought last Saturday. I roasted the seven little poblanos and the four mild mystery peppers; I added these along with the three teensy habaneros, minced finely (without seeds) to my pot along with onions, spices, and six cans of black beans. And, several hours later, I had a delicious-smelling pot of inedibly spicy beans. Those innocent, cute habaneros! I didn't realize just how hot they'd be. Luckily, I have been able to rescue the batch by using part at a time, cutting it with more black beans; a proportion of 2:1 or higher is necessary, and even then they are still quite spicy. The mix of peppers does give the beans quite a lovely favor, though I think I'll steer clear of the habaneros next time.
Saturday, October 06, 2007
There is a light that never goes out
I put off this morning's USG trip for hours, because I was sleepy from a late night at a rock show, knew it would be crowded when I got there (I didn't wake up until 9:30), and I was not looking forward to my first weekly haul of fall vegetables. But once I started walking around the market, I got so wrapped up in all my options that I didn't notice the crowds or the startling ubiquity of apples and (already!) squashes. I should have known the USG wouldn't let me down - the fact that I spent way more money than usual despite having only one night of dinner at home next week notwithstanding.
None of this is murder:
1 box white raspberries
8 apples (Macoun, Empire, Mutsu)
1 lb. seedless grapes (half Marquis, half red)
1 pint Sungold tomatoes
1 pint Black Cherry tomatoes
1 lb. cranberry beans
3 ears bicolor corn
1 bunch carrots
1 bag spinach
1 bunch red Russian kale
1/4 lb. rughetta (spicy Italian arugula)
1 lb. golden nugget potatoes
2 heads Rocambole garlic
assorted chili peppers: Novallo?, Poblano, Scotch bonnet
Total spent: $56
I have no idea what to make with cranberry beans, but they are so lovely! Inside they're plain white, but the pods are just too beautiful. I am thinking maybe I'll create some sort of succotash with the cranberry beans and the corn for our one night of home-cooked dinner. And I'll use the gorgeous and probably way-too-spicy (Scotch bonnets? Am I serious??) peppers in a pot of black beans, assuming I can find the time to cook them during this crazy week.
Almost everything else will be used in lunches - the greens will be added anywhere I can put 'em, the potatoes and rughetta will be combined into a cold potato salad, and the carrots, apples, and grapes will be eated as is. (My worries about not having fresh fruit anymore have been momentarily assuaged by the abundance of grapes in many varieties.)
I have no plans for the white raspberries, because I already ate them! They were odd-looking, like Bunnicula had struck - about the color of champagne - but quite delicious. If I was in charge, all raspberries would taste this way. They were perhaps a bit tarter than their red counterparts, but nonetheless tasted absolutely raspberry-y. Lovely.
Next week I'll probably give in and buy my first squash. I'm trying to come up with a good way to use squash in lunches...perhaps just cubed and lightly-dressed as a side "salad." Since our microwave at the office stopped working last week, I've been working on cold and room temperature lunch dishes that are nonetheless filling and satisfying. It's been quite good for my creativity, I think, and I don't have to confront my (undoubtedly correct) fear of microwaving food in plastic. So far it's been all wraps and pasta salad, but I'm going to try the aforementioned potato salad and some grain salads next week.
None of this is murder:
1 box white raspberries
8 apples (Macoun, Empire, Mutsu)
1 lb. seedless grapes (half Marquis, half red)
1 pint Sungold tomatoes
1 pint Black Cherry tomatoes
1 lb. cranberry beans
3 ears bicolor corn
1 bunch carrots
1 bag spinach
1 bunch red Russian kale
1/4 lb. rughetta (spicy Italian arugula)
1 lb. golden nugget potatoes
2 heads Rocambole garlic
assorted chili peppers: Novallo?, Poblano, Scotch bonnet
Total spent: $56
I have no idea what to make with cranberry beans, but they are so lovely! Inside they're plain white, but the pods are just too beautiful. I am thinking maybe I'll create some sort of succotash with the cranberry beans and the corn for our one night of home-cooked dinner. And I'll use the gorgeous and probably way-too-spicy (Scotch bonnets? Am I serious??) peppers in a pot of black beans, assuming I can find the time to cook them during this crazy week.
Almost everything else will be used in lunches - the greens will be added anywhere I can put 'em, the potatoes and rughetta will be combined into a cold potato salad, and the carrots, apples, and grapes will be eated as is. (My worries about not having fresh fruit anymore have been momentarily assuaged by the abundance of grapes in many varieties.)
I have no plans for the white raspberries, because I already ate them! They were odd-looking, like Bunnicula had struck - about the color of champagne - but quite delicious. If I was in charge, all raspberries would taste this way. They were perhaps a bit tarter than their red counterparts, but nonetheless tasted absolutely raspberry-y. Lovely.
Next week I'll probably give in and buy my first squash. I'm trying to come up with a good way to use squash in lunches...perhaps just cubed and lightly-dressed as a side "salad." Since our microwave at the office stopped working last week, I've been working on cold and room temperature lunch dishes that are nonetheless filling and satisfying. It's been quite good for my creativity, I think, and I don't have to confront my (undoubtedly correct) fear of microwaving food in plastic. So far it's been all wraps and pasta salad, but I'm going to try the aforementioned potato salad and some grain salads next week.
Saturday, August 11, 2007
Ho-hum (not the veggies, but me)
It was a tough week at work, which unfortunately translated into kind of a downer Saturday. While I had pledged that I would buy less at the USG this week since my photo assistant is going away for the week, and therefore I only need food for one, I didn't quite manage...and spent almost the same as any other week.
So much green, so little time:
1 bunch peppermint
1 bunch tarragon
1 bunch Italian parsley
1 bunch Russian kale
3 small heads bok choy
3 zucchini
1 bunch (3) white onions
1 bunch leeks
1 lb. shell peas
4 white peaches
3 nectarines
4 apricots
2 yellow ("low-acid") tomatoes
1 pint orange Sungold cherry tomatoes
Total spent: $35
The tarragon is an experiment - I'm trying to get myself out of my fresh herbs comfort zone, which is made up entirely of basil, oregano, and parsley, though I've yet to find my tarragon recipe. I bought the mint to make this facial scrub from Urban Vegan, which actually calls for dried mint, though it worked wonderfully with the fresh herb. (My face felt amazing, but it was annoying to have to prevent the oats from going down the drain. I will make it again, though.)
Tonight's dinner was risotto with leeks, chard, and peas; Tofurkey sausage; and sliced Sungold tomatoes with parsley. The tomatoes were perfect - little sweet globes of warmth and light. I'd been planning to make a green risotto with the chard for the past few days, but when I saw leeks at the greenmarket, I realized their more-vegetal oniony flavor would suit the chard better than the shallots I had originally bought for the purpose. It turned out terrific.
I don't have solid plans for anything else I've bought this week, though I did recently make a new pot of black beans (with the poblano and jalapeno chiles I bought last week and didn't write about because I was in Baltimore to see friends at Virgin Fest), so the kale will probably end up in burritos, or with the beans over rice. We'll see what happens with the tarragon...and I've also got a ton of fresh mind leftover to find a use for.
So much green, so little time:1 bunch peppermint
1 bunch tarragon
1 bunch Italian parsley
1 bunch Russian kale
3 small heads bok choy
3 zucchini
1 bunch (3) white onions
1 bunch leeks
1 lb. shell peas
4 white peaches
3 nectarines
4 apricots
2 yellow ("low-acid") tomatoes
1 pint orange Sungold cherry tomatoes
Total spent: $35
The tarragon is an experiment - I'm trying to get myself out of my fresh herbs comfort zone, which is made up entirely of basil, oregano, and parsley, though I've yet to find my tarragon recipe. I bought the mint to make this facial scrub from Urban Vegan, which actually calls for dried mint, though it worked wonderfully with the fresh herb. (My face felt amazing, but it was annoying to have to prevent the oats from going down the drain. I will make it again, though.)
Tonight's dinner was risotto with leeks, chard, and peas; Tofurkey sausage; and sliced Sungold tomatoes with parsley. The tomatoes were perfect - little sweet globes of warmth and light. I'd been planning to make a green risotto with the chard for the past few days, but when I saw leeks at the greenmarket, I realized their more-vegetal oniony flavor would suit the chard better than the shallots I had originally bought for the purpose. It turned out terrific.
I don't have solid plans for anything else I've bought this week, though I did recently make a new pot of black beans (with the poblano and jalapeno chiles I bought last week and didn't write about because I was in Baltimore to see friends at Virgin Fest), so the kale will probably end up in burritos, or with the beans over rice. We'll see what happens with the tarragon...and I've also got a ton of fresh mind leftover to find a use for.
Saturday, April 14, 2007
A semi-glorious and expensive return to USG
The past month or so has been impossible. Hence, no greenmarket trips. At this point, my body is fairly crying out for fresh vegetables...I think this USG trip came just in the nick of time. Though, unfortunately, most vendors are still replete with potatoes, apples, onions, and other fall/winter offerings - perhaps because our spring has been so cold thus far - I was able to find some really nice-looking (and pricey) greens.
Some of this isn't produce at all:
1/3 lb. mesclun mix
1/3 lb. rainbow chard
1 bunch kale
2 lbs. fancy red potatoes (I forgot what variety)
4 lbs. apples (Mutsu, Red Ida, and Winesap)
1 bag shallots
3 lbs. whole wheat flour
1 dozen eggs
Total spent: $36
The eggs were an impulse buy, chosen after I had walked around a bit and realized the spring greenmarket bounty I had been irresponsibly hoping for hadn't arrived. Though I don't eat eggs all that often (I have a bit of an inferiority complex regarding my inability/unwillingness to become totally vegan), farm-fresh ones are so lovely. I'm going to make omelets for dinner tonight, probably filled with greens and with roasted potatoes alongside. The greens vendor also had some "green garlic," which looked like the garlic equivalent of chives; he claimed that the roots of the stalks are delicious when scrambled with a fresh egg. I think I may have to try them next week.
I'm not sure what variety of kale this is, but I do hope that it turns out better than the usual tough, curly kind; the leaves seem quite tender and they're totally flat and shaped a bit like arugula. (A later Google search has shown that it is Red Russian kale.) Perhaps I'll use them with the chard in some garlicky mixed-green tacos one evening, with black beans on the side. I've been making big pots of beans all winter, but I haven't had fresh greenmarket peppers...I can't wait until lots of different types are available again, so I can experiment. Supermarket poblanos and jalapenos are waxy and tired (though, of course, better than nothing).
No applesauce this time - these will be sliced for lunches. Applesauce reminds me too much of winter - and since the winters temperatures are hanging around, I've got to avoid being stuck in the winter mindset. Maybe my early-onset hay fever will help...sigh.
A sidenote - sometimes I can't post because this happens:
Some of this isn't produce at all:
1/3 lb. mesclun mix
1/3 lb. rainbow chard
1 bunch kale
2 lbs. fancy red potatoes (I forgot what variety)
4 lbs. apples (Mutsu, Red Ida, and Winesap)
1 bag shallots
3 lbs. whole wheat flour
1 dozen eggs
Total spent: $36
The eggs were an impulse buy, chosen after I had walked around a bit and realized the spring greenmarket bounty I had been irresponsibly hoping for hadn't arrived. Though I don't eat eggs all that often (I have a bit of an inferiority complex regarding my inability/unwillingness to become totally vegan), farm-fresh ones are so lovely. I'm going to make omelets for dinner tonight, probably filled with greens and with roasted potatoes alongside. The greens vendor also had some "green garlic," which looked like the garlic equivalent of chives; he claimed that the roots of the stalks are delicious when scrambled with a fresh egg. I think I may have to try them next week.
I'm not sure what variety of kale this is, but I do hope that it turns out better than the usual tough, curly kind; the leaves seem quite tender and they're totally flat and shaped a bit like arugula. (A later Google search has shown that it is Red Russian kale.) Perhaps I'll use them with the chard in some garlicky mixed-green tacos one evening, with black beans on the side. I've been making big pots of beans all winter, but I haven't had fresh greenmarket peppers...I can't wait until lots of different types are available again, so I can experiment. Supermarket poblanos and jalapenos are waxy and tired (though, of course, better than nothing).
No applesauce this time - these will be sliced for lunches. Applesauce reminds me too much of winter - and since the winters temperatures are hanging around, I've got to avoid being stuck in the winter mindset. Maybe my early-onset hay fever will help...sigh.
A sidenote - sometimes I can't post because this happens:
Saturday, January 27, 2007
Chili!
Though I never disguise my feelings about winter, my recent lingering cold/flu hybrid (newest development: lost voice!) has lately sharpened my denunciations of this terrible season. What is there to like? Winter is life without its best parts: get up, go to work, pay your credit card bills, clean the catbox, etc., without consolations like sunshine, fresh berries, spending the morning at the greenmarket, riding bikes, walking around the city, picnics in the park, etc. Instead, I've been huddling under my light-therapy lamp, drinking ginger tea and eating the same veggies every day (all from the grocery, none local: spinach, green beans, carrots), totally uninspired and demoralized.
However, I will grant winter one (and only one) advantage over other seasons: winter is the best time of year to make chili, and chili is one of the very best foods. Though its spiciness might make it seem appropriate for warmer seasons, it's far too hearty and cooked too slowly to fit anytime better than a winter's evening when conditions make leaving the house impossible; the three or so hours of cook time a pot of chili wants are best passed with a cozy occupation such as reading curled up on the sofa, enjoying the lovely smells as they overtake the house.
One such pot of chili is bubbling away on my stove at this moment; I'm debating whether to add some diced zucchini for the last few minutes of cooking, to add vegetable value...but regardless, here's the recipe. As chili is always different depending on what peppers and beans are available/everyone's favorites, I'm providing the recipe I used this time around, which is turning out quite well, and is on the spicy side.
Three-bean winter chili (makes about 8 servings)
3 poblano peppers
2 anaheim peppers
4 tbsp. olive oil
1 medium onion, diced
3-4 jalapeno peppers, diced finely
6 medium cloves garlic, minced or pressed
1 1/2 tsp. cumin
1/2 tsp. oregano (dried)
2 (28-oz.) cans diced tomatoes, drained, with liquid reserved
2 (15.5-oz) cans black beans, drained
2 (15.5-oz) cans red kidney beans, drained
2 (15.5-oz) cans pinto beans, drained
Roast poblano and anaheim peppers under the broiler (or over a gas flame); remove skins and dice when cool (this can be done far ahead of time; cooled, peeled peppers can be refrigerated for up to two days or so). Add olive oil to a big, heavy pot over medium-low heat (an enameled cast-iron Dutch oven is ideal); when hot, add onions and cook, stirring, until almost softened, about 10 minutes. Add jalapenos, and continue cooking, stirring, until onions are soft and peppers are beginning to soften, about 5 more minutes. Add garlic, cumin, and oregano, stir well, and cook until aromatic, about a minute. Add tomatoes roasted diced peppers, and beans, and stir until well-combined. Cover pan and let simmer, stirring every ten minutes or so, for about an hour (the longer, the better!), adding liquid from tomatoes if chili becomes too dry (this isn't very likely). Taste chili and adjust seasonings if needed; every time you adjust seasonings, stir chili and let it simmer, covered, for ten minutes. At this point, the chili will be very liquid; remove cover halfway and cook, uncovered, until chili has reached desired thickness, about another hour.
Serve in bowls with a dollop of sour cream, crumbled cheddar cheese, and/or cornbread. Leftovers should be frozen; they'll taste even better when you heat them up.
Friday, October 20, 2006
Acorn squash: meh
I think acorn squash, the very mention of which sends my dear mother into raptures, is one of those things that needs piles of seasoning and butter in order to taste good. We had it baked last night, and it was fine, but just not...powerful. Then again, there's also the chance that nothing is quite tasting as much as it ought to me right now, since I'm sick. Luckily, I realized that today before overseasoning my black beans into oblivion. Though I don't think I had quite enough peppers for this batch - four jalapenos, two roasted Anaheims and two roasted poblanos. I needed something with more punch.
But I do like baked things in fall, and as my veggie options are rapidly becoming limited, I will undoubtedly try acorn squash again. Butternut has been getting nothing but raves, so tomorrow I'll pick up another, and try the latest squash variety I've got my eye on: spaghetti. I'm also planning on getting more celeriac (a surprise hit!) to make the risotto recipe I found on epicurious, though it includes a weird-sounding "pesto" made of the celeriac tops...which I will eschew this time, not least because I have no food processor.
And sweet potatoes. I have about 20 delicious-sounding sweet potato recipes. I see my fall/winter meals shaping up to be basically all the same: starchy squash/root vegetable dish of some sort, dark green leafy, and a protein - tofu, other meat sub, or beans. Perhaps I'll be able to branch out into soups soon enough...
Monday, October 02, 2006
I love peppers! And dinners!
Saturday afternoon, I roasted peppers and called my mom. When I told her what I was doing while we were on the phone, she said "weren't you doing that last time we talked?" She was right - I roast peppers pretty much every week now, and I talk to my parents on the phone every week. They're easy things to do at the same time.
This time, I was roasting the three poblanos, two Anaheims, and three "El Diablero" peppers. The Anaheims were hotter than I expected - about the same as the El Diableros - so I ended up only using the poblanos, Anaheims, and one of the El Ds in my big pot of black beans (5 cans; I make extra to freeze), as well as three small, unroasted jalapenos. So I have two leftover roasted peppers for the next giant pot of black beans. This batch was especially great. The combination of all the different peppers made the beans spicy and smoky - just extremely flavorful. Otherwise, just shallots, garlic, cumin, and oregano - the chiles did most of the work.
So for dinner Saturday night, we had black bean tacos with garlicky chard and golden tomatoes. Wonderful! I suspected that the chard's hearty texture would work well with the black beans, and I was right. Usually I add spinach to my black bean tacos, but the chard was even better in this case; its natural bitterness was mostly masked by the flavorful beans. I would have taken photos of our colorful plates...but everything smelled too good to wait.
Sunday night we went to Diner in Williamsburg, where I hadn't been in a long time. Their menu is quite meat- and seafood-heavy, but can always be counted on for some excellent vegetable dishes. We shared a cheese plate, and I had a brilliant tomato salad with black olives and grilled haloumi, a Greek cheese I've wanted to try since reading about it in a cookbook, as well as a side of greens. The tomatoes were terrific on their own, but the salty/meaty olive tapenade and the smoky grilled cheese combined to make the salad spectacular. We were so pleased with ourselves for our healthy restaurant dinner (he had tomato-eggplant soup and a green salad) that we went a bit crazy and got the chocolate bread pudding for dessert. Of that, the less said the better - it was extremely delicious, what with the fresh whipped cream and all.
Thursday I'm planning the tofu and tat soi wraps, or maybe we'll just have a simple stir-fry over rice. I hear spinach is back some places, but I've been meaning to try new dark green leafies regardles...
This time, I was roasting the three poblanos, two Anaheims, and three "El Diablero" peppers. The Anaheims were hotter than I expected - about the same as the El Diableros - so I ended up only using the poblanos, Anaheims, and one of the El Ds in my big pot of black beans (5 cans; I make extra to freeze), as well as three small, unroasted jalapenos. So I have two leftover roasted peppers for the next giant pot of black beans. This batch was especially great. The combination of all the different peppers made the beans spicy and smoky - just extremely flavorful. Otherwise, just shallots, garlic, cumin, and oregano - the chiles did most of the work.
So for dinner Saturday night, we had black bean tacos with garlicky chard and golden tomatoes. Wonderful! I suspected that the chard's hearty texture would work well with the black beans, and I was right. Usually I add spinach to my black bean tacos, but the chard was even better in this case; its natural bitterness was mostly masked by the flavorful beans. I would have taken photos of our colorful plates...but everything smelled too good to wait.
Sunday night we went to Diner in Williamsburg, where I hadn't been in a long time. Their menu is quite meat- and seafood-heavy, but can always be counted on for some excellent vegetable dishes. We shared a cheese plate, and I had a brilliant tomato salad with black olives and grilled haloumi, a Greek cheese I've wanted to try since reading about it in a cookbook, as well as a side of greens. The tomatoes were terrific on their own, but the salty/meaty olive tapenade and the smoky grilled cheese combined to make the salad spectacular. We were so pleased with ourselves for our healthy restaurant dinner (he had tomato-eggplant soup and a green salad) that we went a bit crazy and got the chocolate bread pudding for dessert. Of that, the less said the better - it was extremely delicious, what with the fresh whipped cream and all.
Thursday I'm planning the tofu and tat soi wraps, or maybe we'll just have a simple stir-fry over rice. I hear spinach is back some places, but I've been meaning to try new dark green leafies regardles...
Saturday, September 30, 2006
One faux pas, but an otherwise uneventful trip
Green, green, green. Everything other than the squash is green these days, and half of it is bell peppers (which I hate), and broccoli (which I love, but which I can't buy because my photo assistant hates it). Maybe it was because I got up too early, but I had an unfortunately blah trip to the USG today...but I still managed to make some interesting choices.
Today's (mostly-green) selections:
1/2 lb. salad mix
1/3 lb tat soi
1 bunch Swiss chard
3 zucchini
4 assorted peppers - Anaheim and "El Diablero"
3 poblano(?) peppers
1 lb. seedless green grapes
1.5 lbs. nectarines
10 assorted apples - Honeycrisp, Mutsu, Macintosh, Macoun
1.5 lbs. whole wheat flour
Total spent: $36
The apples are for lunches - though I'm almost ready to settle down and make some applesauce. Maybe next week...though I don't look forward to carrying 15 lbs. of apples home on the L train! The Mutsus seem to be likely applesauce candidates, but I'm trying multiple varieties this week. Usually I use two types of apples in my applesauce, and nothing else.
I'll use the peppers like I did those from week before last - roasted in a big pot of black beans. The combination of poblanos and Hatch chiles I had last time was terrific, so this time I wanted to try new varieties. The Anaheims are mild, and the "El Diablero" were labeled medium, despite the ominous name. The poblanos I bought bagged, and there's about a 30% chance they're actually just very-dark green bell peppers. Luckily I have peppers to spare, in case they prove unusable.
The two dark green leafies will, once again, be used instead of my dear spinach; last week's chard wasn't as bitter as I expected. I heard about tat soi on a food blog message board as an alternative to spinach. Raw, it tastes a bit like a really mild sorrel. The tat soi, which I got from the weirdly antiseptic "microgreens" vendor I'd never bought from before, was the reason for my USG faux pas. I picked up a leaf to sniff it, to see if it smelled bitter or spicy, when one of the proprietors ran over. "Please don't touch anything!" she said, in a terribly alarmed tone, and threw away the leaf I'd touched. "Everything's washed." I apologized, and wanted to leave without buying anything, because of her unfriendly, accusatory tone, but I had to try the tat soi. Her attack wouldn't have been so offensive if there had been any signage up anywhere in their stand notifying customers not to touch the produce, but there weren't. It's the greenmarket. People touch stuff! But all their produce looked nice and clean, so maybe she had a point.
I'm not a huge fan of grapes, but my photo assistant is, so I bought him some seedless green ones (next time I'll remember the exact variety) as a surprise. We'll see what he thinks. The sample I had just tasted like grapes. As far as fruit goes, the options are rapidly diminishing. Peaches weren't looking very inspirational, so I went with some little organic nectarines - the kind that are "so organic that they're all blemished, but in a lovable way" - as well as the aforementioned apples and grapes.
In general, I've known "the change" would happen - fall, then winter, with fewer and fewer produce options - but that doesn't make me any happier about it. I'm going to have to start researching squash recipes in earnest; pumpkins and the like have been taking up more and more greenmarket real estate every week. Though I'm looking forward to getting to make soups, stews, and baked goods now that the weather's cooled off, it's hard to accept that berries are gone until next year, that tomatoes will soon be unavailable, that soon enough the last of the corn will disappear. But I'm optimistic that fall/winter will force me to try/enjoy more new vegetables than ever...next week I'm starting with celeriac!
Today's (mostly-green) selections:
1/2 lb. salad mix
1/3 lb tat soi
1 bunch Swiss chard
3 zucchini
4 assorted peppers - Anaheim and "El Diablero"
3 poblano(?) peppers
1 lb. seedless green grapes
1.5 lbs. nectarines
10 assorted apples - Honeycrisp, Mutsu, Macintosh, Macoun
1.5 lbs. whole wheat flour
Total spent: $36
The apples are for lunches - though I'm almost ready to settle down and make some applesauce. Maybe next week...though I don't look forward to carrying 15 lbs. of apples home on the L train! The Mutsus seem to be likely applesauce candidates, but I'm trying multiple varieties this week. Usually I use two types of apples in my applesauce, and nothing else.
I'll use the peppers like I did those from week before last - roasted in a big pot of black beans. The combination of poblanos and Hatch chiles I had last time was terrific, so this time I wanted to try new varieties. The Anaheims are mild, and the "El Diablero" were labeled medium, despite the ominous name. The poblanos I bought bagged, and there's about a 30% chance they're actually just very-dark green bell peppers. Luckily I have peppers to spare, in case they prove unusable.
The two dark green leafies will, once again, be used instead of my dear spinach; last week's chard wasn't as bitter as I expected. I heard about tat soi on a food blog message board as an alternative to spinach. Raw, it tastes a bit like a really mild sorrel. The tat soi, which I got from the weirdly antiseptic "microgreens" vendor I'd never bought from before, was the reason for my USG faux pas. I picked up a leaf to sniff it, to see if it smelled bitter or spicy, when one of the proprietors ran over. "Please don't touch anything!" she said, in a terribly alarmed tone, and threw away the leaf I'd touched. "Everything's washed." I apologized, and wanted to leave without buying anything, because of her unfriendly, accusatory tone, but I had to try the tat soi. Her attack wouldn't have been so offensive if there had been any signage up anywhere in their stand notifying customers not to touch the produce, but there weren't. It's the greenmarket. People touch stuff! But all their produce looked nice and clean, so maybe she had a point.
I'm not a huge fan of grapes, but my photo assistant is, so I bought him some seedless green ones (next time I'll remember the exact variety) as a surprise. We'll see what he thinks. The sample I had just tasted like grapes. As far as fruit goes, the options are rapidly diminishing. Peaches weren't looking very inspirational, so I went with some little organic nectarines - the kind that are "so organic that they're all blemished, but in a lovable way" - as well as the aforementioned apples and grapes.
In general, I've known "the change" would happen - fall, then winter, with fewer and fewer produce options - but that doesn't make me any happier about it. I'm going to have to start researching squash recipes in earnest; pumpkins and the like have been taking up more and more greenmarket real estate every week. Though I'm looking forward to getting to make soups, stews, and baked goods now that the weather's cooled off, it's hard to accept that berries are gone until next year, that tomatoes will soon be unavailable, that soon enough the last of the corn will disappear. But I'm optimistic that fall/winter will force me to try/enjoy more new vegetables than ever...next week I'm starting with celeriac!
Saturday, September 16, 2006
Getting out of my USG rut
It sounds simple, but I started on the other end of the greenmarket today. Usually, by the time I slog my way through from the lower, southwestern corner, up to the bend, I've already got bagsful of produce - out of room, patience, and money. And it worked! I ended up finding lots of new apple varieties, and buying my "staples" from different vendors than usual, with the exception of peppers (I had a great conversation with the fellow at my usual pepper stand), shallots, and herbs.
My more-eclectic-than-usual take:
1 bunch fresh basil
1 bunch fresh oregano
6 apples, various types (among them Honeycrisp, Macintosh, Jonamac...)
3 peaches
2 purple plums
2 nectarines
4 shallots
2 heads Rocambole garlic
1 lb. green beans
1 bunch kale
3 Poblano peppers
3 Hatch chiles
5 jalapeno peppers
total spent: about $28
Three of the shallots, half a head of garlic, and most of the fresh herbs have already been simmering in my tomato sauce for a few hours, with unsurprisingly delicious results. (And I now know why most people don't use fresh oregano - after you've rinsed and dried what feels like 1000 little stalks, you have to pluck ten or so delicate, fuzzy leaves from each, then chop all of it somehow.)
Kale was a risk, but since I don't like Swiss chard, and spinach might poison me, I had to do something green and leafy. Luckily, Recipezaar provided a really great-sounding recipe for white beans and kale, so I'll try that one of these nights. The recipe couldn't get more wintry, unless it were served in a butternut squash bowl.
The green beans will have their usual fate - blanched, cold, for lunch snacks - and all the peppers will end up in a gigantic pot of black beans. I'll roast the Poblano and Hatch (as my pepper guy instructed), and probably won't use all the jalapenos, though they are little (and were 5 for $1).
Last week's early goldens weren't as crisp and sweet as before I went on vacation, so I eschewed them entirely in favor of a mixed bag of "crisp"-promising varieties. The Macintoshes I picked up last week were terrific (and I got a couple more this time around), though I feel a bit mainstream saying so.
Speaking of mainstream, I bought Kitchen Confidential today, and I'm devouring it, despite Bourdain being a semi-sexist vegetarian-hater. (I think he just hates vegetarians who are irritating about it when they're at restaurants. But who doesn't?)
My more-eclectic-than-usual take:
1 bunch fresh basil
1 bunch fresh oregano
6 apples, various types (among them Honeycrisp, Macintosh, Jonamac...)
3 peaches
2 purple plums
2 nectarines
4 shallots
2 heads Rocambole garlic
1 lb. green beans
1 bunch kale
3 Poblano peppers
3 Hatch chiles
5 jalapeno peppers
total spent: about $28
Three of the shallots, half a head of garlic, and most of the fresh herbs have already been simmering in my tomato sauce for a few hours, with unsurprisingly delicious results. (And I now know why most people don't use fresh oregano - after you've rinsed and dried what feels like 1000 little stalks, you have to pluck ten or so delicate, fuzzy leaves from each, then chop all of it somehow.)
Kale was a risk, but since I don't like Swiss chard, and spinach might poison me, I had to do something green and leafy. Luckily, Recipezaar provided a really great-sounding recipe for white beans and kale, so I'll try that one of these nights. The recipe couldn't get more wintry, unless it were served in a butternut squash bowl.
The green beans will have their usual fate - blanched, cold, for lunch snacks - and all the peppers will end up in a gigantic pot of black beans. I'll roast the Poblano and Hatch (as my pepper guy instructed), and probably won't use all the jalapenos, though they are little (and were 5 for $1).
Last week's early goldens weren't as crisp and sweet as before I went on vacation, so I eschewed them entirely in favor of a mixed bag of "crisp"-promising varieties. The Macintoshes I picked up last week were terrific (and I got a couple more this time around), though I feel a bit mainstream saying so.
Speaking of mainstream, I bought Kitchen Confidential today, and I'm devouring it, despite Bourdain being a semi-sexist vegetarian-hater. (I think he just hates vegetarians who are irritating about it when they're at restaurants. But who doesn't?)
Saturday, September 09, 2006
How can I miss you if you don't go away?
Back to the dear, dear USG today after weeks of questionable eating. But while in Cali, I had some really delicious strawberries and pluots (sexy hybrids like that never make it eastward, it seems), as well as all the ripe, buttery avocadoes I wanted, which was lots.
I came home with:
4 "Early Golden" apples
2 Macintosh apples
2 zucchini
1/2 lb. yellow snap beans
1 1/2 lb. green beans
3 peaches
1 lb. "Yellow Egg" plums
2 ears yellow corn
3 tomatoes
2 Poblano peppers
1 Anaheim chile
1 lb. fingerling potatoes
Total spent: about $30
The peppers will go in a pot of black beans, the tomato, corn, and zucchini will comprise another (late-)summer saute, and I'll roast the potatoes in the oven with olive oil and salt (as the sign over the bin recommended). I usually try to avoid the simple starches, but the potato vendor had so many beautiful varieties that I couldn't resist, and it was easy to choose fingerlings of the same size for even roasting.
I'll boil the green beans quickly with salt, and keep them cold for lunches, as a substitute for edamame (we eat quite enough soy in this family) - and, of course, the apples will be slices for lunch. The Early Goldens are absolutely my favorite - so crisp and sweet-tart! - so I hope they stay around for awhile...but I'm going to try a different variety also each week.
The plums were a total gamble - I have no idea what they'll be like, but their color was similar to my beloved Green Gage plums, so I went for it. You'd think my spotty plum history would advise caution in this type of decision, but I was still dizzy with joy at my return to the greenmarket when I hit the Red Jacket Orchards stand. The yellow snap beans were $6/lb., but I couldn't resist getting a few - and, once again, the boy who sold 'em to me was a bright-eyed cutie of about 22. What is it with snap beans and good-looking boys?
I came home with:
4 "Early Golden" apples
2 Macintosh apples
2 zucchini
1/2 lb. yellow snap beans
1 1/2 lb. green beans
3 peaches
1 lb. "Yellow Egg" plums
2 ears yellow corn
3 tomatoes
2 Poblano peppers
1 Anaheim chile
1 lb. fingerling potatoes
Total spent: about $30
The peppers will go in a pot of black beans, the tomato, corn, and zucchini will comprise another (late-)summer saute, and I'll roast the potatoes in the oven with olive oil and salt (as the sign over the bin recommended). I usually try to avoid the simple starches, but the potato vendor had so many beautiful varieties that I couldn't resist, and it was easy to choose fingerlings of the same size for even roasting.
I'll boil the green beans quickly with salt, and keep them cold for lunches, as a substitute for edamame (we eat quite enough soy in this family) - and, of course, the apples will be slices for lunch. The Early Goldens are absolutely my favorite - so crisp and sweet-tart! - so I hope they stay around for awhile...but I'm going to try a different variety also each week.
The plums were a total gamble - I have no idea what they'll be like, but their color was similar to my beloved Green Gage plums, so I went for it. You'd think my spotty plum history would advise caution in this type of decision, but I was still dizzy with joy at my return to the greenmarket when I hit the Red Jacket Orchards stand. The yellow snap beans were $6/lb., but I couldn't resist getting a few - and, once again, the boy who sold 'em to me was a bright-eyed cutie of about 22. What is it with snap beans and good-looking boys?
Saturday, August 12, 2006
A beautiful day, darkened by eggplants
Today's USG trip was harrowing for two reasons: 1) I hadn't had any coffee; 2) the place was lousy with eggplants, ranging in color from deep purple to pure white. Now, eggplants are lovely, I will admit, but I absolutely loathe them. Bell peppers, another non-favorite, are also very much in season, and mocked me alongside their eggplant brothers from every vendor's stall. The coffee problem made me impatient, so I didn't go out on any limbs (unless you count the sorrel, which I have no ideas for) - though I did go a little overboard. Since all I feel like doing lately is eating, that should work out just fine.
My shoulders hurt from carrying all this:
1 lb. shell peas
1 lb. green string beans
3 heirloom tomatoes
4 zucchini (2 green, 2 yellow)
2 poblano peppers
2 jalapeno peppers
1 bunch sorrel
4 ears sweet white corn
5 peaches
1 lb. apricots
2 Golden Delicious apples
2 Tydeman apples
total spent: $35
The shell peas were a great surprise, as nobody's had any for the last few weeks. I think I'll whip up a new version of my "summer veggie saute" using peas, corn, and zucchini. Since I'm not savvy when it comes to cooking peas, I'll probably blanch them first, then add them to the saute right before adding the corn, to make sure they get cooked but not dried out. The super-sweet bicolor corn was not available, but my usual corn vendor assured me that both his white and yellow varieties are quite sweet, so I chose white for how it will look in the pan.
Last week's black beans were missing something, and, though I included three roasted poblanos, I think that missing something was jalapenos. This week, I'll use both. (I also think the Trader Joe's organic black beans I bought were especially tough - back to Goya for me!)
The green beans I'm planning to boil for a couple of minutes in salted water, then keep them, cold, in the refrigerator, for lunches and snacks. Last week, I boiled some yellow string beans for dinner and forgot to serve them, so I had them cold the next day as a snack at work, and they were delicious. I'm hoping to repeat this with green beans while they're still sweet enough, as an alternative to carrot sticks (which certain members of this family refuse to eat).
The Tydeman apples are quite good, especially with (gasp!) a slice of good cheddar cheese. Otherwise, the apricots and peaches are from the same places as last week's. The Red Jacket Orchards folks, where I get my apricots, also had a golden variety this week, but after learning they're sweeter than the tiny ones I've been getting, I stuck with the usual, which are sweet enough for me. And I was almost tempted into plums again, at the place where I bought the peaches and apples - they had some beautiful tiny, purple ones - but I held off. Next week, I'll get nectarines and red plums, to keep things interesting.
My shoulders hurt from carrying all this:
1 lb. shell peas
1 lb. green string beans
3 heirloom tomatoes
4 zucchini (2 green, 2 yellow)
2 poblano peppers
2 jalapeno peppers
1 bunch sorrel
4 ears sweet white corn
5 peaches
1 lb. apricots
2 Golden Delicious apples
2 Tydeman apples
total spent: $35
The shell peas were a great surprise, as nobody's had any for the last few weeks. I think I'll whip up a new version of my "summer veggie saute" using peas, corn, and zucchini. Since I'm not savvy when it comes to cooking peas, I'll probably blanch them first, then add them to the saute right before adding the corn, to make sure they get cooked but not dried out. The super-sweet bicolor corn was not available, but my usual corn vendor assured me that both his white and yellow varieties are quite sweet, so I chose white for how it will look in the pan.
Last week's black beans were missing something, and, though I included three roasted poblanos, I think that missing something was jalapenos. This week, I'll use both. (I also think the Trader Joe's organic black beans I bought were especially tough - back to Goya for me!)
The green beans I'm planning to boil for a couple of minutes in salted water, then keep them, cold, in the refrigerator, for lunches and snacks. Last week, I boiled some yellow string beans for dinner and forgot to serve them, so I had them cold the next day as a snack at work, and they were delicious. I'm hoping to repeat this with green beans while they're still sweet enough, as an alternative to carrot sticks (which certain members of this family refuse to eat).
The Tydeman apples are quite good, especially with (gasp!) a slice of good cheddar cheese. Otherwise, the apricots and peaches are from the same places as last week's. The Red Jacket Orchards folks, where I get my apricots, also had a golden variety this week, but after learning they're sweeter than the tiny ones I've been getting, I stuck with the usual, which are sweet enough for me. And I was almost tempted into plums again, at the place where I bought the peaches and apples - they had some beautiful tiny, purple ones - but I held off. Next week, I'll get nectarines and red plums, to keep things interesting.
Saturday, August 05, 2006
Union Square Greenmarket: Tomatoes, tomatoes, tomatoes
Today was all about tomatoes at the USG. Multicolored, bumpy, speckled heirloom varieties were everywhere. For whatever reason, I never find myself eating tomatoes, so I usually resist them - but today's were just too tasty and well-priced (for heirlooms) to pass up. And, of course, they're quite lovely.
A smaller haul than usual:
1 lb. apricots
5 yellow peaches
3 ears bicolor corn
1 lb. cherries
4 small zucchini
3 heirloom tomatoes
3 poblano peppers
total spent: $22
The apricots and peaches are in a big paper bag, ripening (I'll be crossing my fingers that they don't all "arrive" at once, or I will incur a severe stomachache trying to eat them all).
Tonight, I'd like to make a version of the "ratatouille vs. succotash" I had last week, but with just the zucchini and corn sauteed together, and fresh tomatoes sliced on top, maybe served over rice.
I'll roast the poblanos and use them in a big pot of black beans, or maybe I'll try one of them, roasted, with a tomato and an avocado in a fresh salsa.
Meanwhile, I still haven't eaten last week's radishes! The cream-cheese plan fell apart, because yesterday I worked late and then went on a movie date. I'm just going to have to try them raw and plain, like my mom suggested. More news about this later.
A smaller haul than usual:
1 lb. apricots
5 yellow peaches
3 ears bicolor corn
1 lb. cherries
4 small zucchini
3 heirloom tomatoes
3 poblano peppers
total spent: $22
The apricots and peaches are in a big paper bag, ripening (I'll be crossing my fingers that they don't all "arrive" at once, or I will incur a severe stomachache trying to eat them all).
Tonight, I'd like to make a version of the "ratatouille vs. succotash" I had last week, but with just the zucchini and corn sauteed together, and fresh tomatoes sliced on top, maybe served over rice.
I'll roast the poblanos and use them in a big pot of black beans, or maybe I'll try one of them, roasted, with a tomato and an avocado in a fresh salsa.
Meanwhile, I still haven't eaten last week's radishes! The cream-cheese plan fell apart, because yesterday I worked late and then went on a movie date. I'm just going to have to try them raw and plain, like my mom suggested. More news about this later.
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