Help! I went crazy at the farmer's market!
First visit to the weekly farmer's market and I went a little crazy for just the 2 of us! Now I need some inspiration to make use of it all and quickly. I did hot shock most of it. But it will still all taste best used sooner than later. Here is my list of goodies:
Peas (english shelling and snow)
Also in my fridge is daikon and suy choy that I need to use.
I also have a bunch of fruit but we should have no prob snacking away on that. I might have to put cherries.
It's funny now that I write it down it doesn't seem like much, but my fridge sure is full!! Maybe it is the amounts they force you to buy in the bags. Anyhow I don't want to waste anything and happy to hear some suggestions.
super hot here, so our farmer's market veggies are getting cooked as little as possible.:)
i'd lightly steam the peas and cool. shred the carrots and some daikon, then toss it all with a light vinaigrette as a salad.
steam the new potatoes, toss with olive oil, lemon zest and juice, plenty of salt and black pepper and serve hot or room temp.
romaine: big caesar salad under either poached salmon or shrimp.
both the suy choy and broccoli steamed, then pan-roasted (til some brown bits form) and finished with sesame oil and oj, plus a bit of chili sauce.
what kind of beans?
I'd grate the carrot and daikon and make an Asian slaw.
I'd make braised peas and lettuce with the peas and romaine.
Boil or steam the new potatoes and serve with butter and mint or crush and add extra virgin olive oil. Serve with the steamed broccoli and some fish or chicken.
Same as hotoynoodle. What kind of beans are they?
Agree about the Asian slaw: Carrot, daikon, sugar, white or rice vinegar, a splash of water. This is the slaw used on banh mi sandwiches and it's good on lots of other cold cut or meat salad sandwiches, also BLTs. Don't be alarmed by the funky smell it develops with refrigerated storage - the slaw still tastes fine.
You could make a potato and green bean salad with red onion or shallots with a dijon mustard and lemon viniagrette dressing and add fresh herbs and/or capers if you have them.
The carrots would also make a nice salad. This is a Tunisian one that I like: thinly slice or julienne and briefly blanch in water, then dress with olive oil, garlic, lemon or vinegar, a pinch of cumin and harissa or other hot sauce to taste. Garnish with parsley or cilantro.
Now I need to figure out what to do with MY haul!!
Nicoise Salad for the lettuce, green beans and new potatoes - add tomatoes, hardboiled eggs and tuna - fresh or canned.
example recipe at this link http://www.simplyrecipes.com/recipes/...
This one is good warm or cold - Green beans / sirloin steak sliced / penne pasta, sliced onions & red peppers, with a mustard dressing (from Cooking Light, Dec 2003, but I couldn't find it online anymore). Dressing:
1 teaspoon bottled minced garlic (2 cloves
)1/4 cup chopped fresh basil or 1 Tablespoon dried
3 tablespoons Dijon mustard (yes, this much)
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil (yes, this little)
Puree your sweet peas to make a hummus you can eat with the carrots, broccoli and beans. If you have excess carrots, julienne them with the daikon and pickle them in a gingered brine.
Our first market is tomorrow, alas, the vendor is not local, but from Oregon, I believe. But, I hear they have good stuff. It will be interesting to see what the selection will be like.