The Last Farmers Market

October 28, 2017

Sadly, today was the last day of the Old Saybrook Farmers Market, which is held on Wednesdays and Saturdays for the five months from Memorial Day to Halloween.  As always, I walked over this morning with an open mind, ready to buy whatever looked good, and then to figure out what to cook from it.  Here's what I bought today:

There's a purple cauliflower which I'll make tonight as a side dish for a dinner with my friends Linda and Richard.  I am making the "All-American Meatloaf" recipe from Food Lab along with some sauteed "Ratte" French fingerling potatoes that I bought at Wednesday's OS Farmers Market. In front of the cauliflower are some cubanelle and poblano peppers which I'll use to make the Food Lab "Chili Verde with Pork" as I know I'll have some extra pork shoulder from what I bought to grind for the meatloaf.  Behind them is a butternut squash, which I think I'll use later this week to make "Roasted Butternut Squash & Red Onion with Tahini & Za'atar"  from the Jerusalem cookbook.  Next to the butternut squash is an acorn squash, which I plan to roast along with the pumpkin for one more run at Curried Pumpkin Mussel Soup later this week.  The eggplant, and the scallions that are hiding under the peppers, I will use to make "Chermoula Eggplant with Bulgur & Yogurt" from the Jerusalem cookbook.

A month ago, I photographed my trove from the OS Farmers market that week and the dishes I made from it, which gives a sense of how cooking from the OS Farmers Market works.  That week's trove generated eight extraordinary vegetarian dishes.  They were so good that I didn't eat meat that week, not becuause I'm a vegetarian; I just forgot.

September 20, 2017 OS Farmers Market Trove

The Eight Dishes I Made From It:

Fattoush

Courgetti with Pesto and Poached Egg

Shakshuka

Pureed Beets with Yogurt and Za'atar

Tomato Clafoutis

Chermoula Eggplant with Bulgur & Yogurt

Butternut Squash and Tahini Spread

Chargrilled Broccoli with Garlic and Red Chile

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