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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)
Carrots
New potatoes
Romaine
Beans
Broccoli
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.

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  1. 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?

    1. 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?

      3 Replies
      1. re: Paprikaboy

        Green beans and lots of them.

        Love the idea of the carrots and daikon together thanks!

        1. re: cleopatra999

          I also have green beans from my local market.
          Tonight I'm frying off some bacon lardons then I will toss the bolied green beans (still al dente ) with the lardons, scatter with toasted flaked almonds and a drizzle of olive oil.

        2. re: Paprikaboy

          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.

        3. 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!!

          1. Hot shock? Did you blanch the veggies? Why?

            4 Replies
            1. re: wyogal

              nope not blanched. Shocked in hot water for a minute or 2. Here is the link:
              http://modernistcuisine.com/2013/04/a...

              1. re: cleopatra999

                Thanks for the link. I just never have had a problem with storing carrots or potatoes.

                1. re: wyogal

                  I didn't use this on either of those. Just the beans, broccoli, lettuce.

                  1. re: cleopatra999

                    I'll have to try it. Our local producers won't be ready until the first week of August.

            2. I would probably make a french style potato sald with green beans and a garlicky anchovie dressing. I would also consider a curried couscous salad to use the peas and carrots. Then with two starches you could get creative with the rest.

              3 Replies
              1. re: Berheenia

                I would probably make a french style potato salad with green beans and a garlicky anchovie dressing.

                ~~~~~~~~~~~~

                MMM. that sounds good.

                1. re: hotoynoodle

                  yes, it does sound good. That is what is on the menu tonight, along with ceaser salad and garlic shrimp (going to be a garlicky fest!). Tomorrow will be asian slaw and shrimp thai noodle salad, with peas and beans and suy choy.

                2. re: Berheenia

                  You've given me some good ideas for vexing fridge items.

                  Potato/green bean salad w/ leftover Caesar dressing and curried quinoa with snow peas and carrots. Plus sautéed shrimp and I'm good for dinner and tomorrow's lunch.