Weekly Local Booty - Garden Grub, CSA, and Farmer's Market - July 4, 2009
Posted Jul 05 2009 9:13pm
This week's market fell on the 4th of July, but that didn't stop anyone from coming out - neither vendors nor patrons. It was an excellent market, albeit the weather was overcast, but it was also fairly cool so I won't complain. My grandparents, known as Nanny and Papa, came down on Saturday and went to market with us. After market we came back and went through wedding pictures and had a nice brunch served family style. We had veggies and scrambled eggs, spicy black beans, plain brown rice, roasted potatoes, sour cream and cheese for the dairy eaters, small tortillas, and Indiana salsa from the one and only Selina. I also made corn on the cob slathered with butter, chipotle chile powder, garlic, and cotija cheese. I had mine sans cotija and it rocked nonetheless. All around it was an awesome visit complete with good food.
We also got a tiny bit of garden grub this week, so let's start off with that.
3 more cayennes from the cayenne plant we refer to as "the Big Cayenne". We have three cayenne pepper plants, but one was started inside back in February and got a mighty head start on the others.
Check out this week's Danjo Farms quarter CSA share. We didn't have to get nearly as much from market after getting our CSA share, it had all sorts of needed goodies in it:
Starting from the bottom right: carrots (!!!!!), a yellow summer squash, 3 zucchini, 4 cucumbers, and 2 orange tomatoes.
And finally, this week's farmer's market haul. This ran us $32.
Starting from the bottom right: epazote (!!!!!), 2 black Hungarian peppers, 4 jalapenos, 2 gypsy sweet peppers, 2 Anaheim peppers, 6 ears of sweet corn, a pinto of yellow new potatoes, cilantro, 3 heads of green garlic from Chert Hollow Farm (one is Georgian Fire like we got last week, I cannot remember what the other two were called but it was a fairly "standard" variety in terms of flavor), Country Goodies zesty dill pickles, and 2 bunches of small, sweet red onions.
We tried the Georgian Fire garlic last week at the suggestion of Eric, from Chert Hollow. He suggested it as it was a spicier variety of garlic and we were planning on using it in Mexican food. I was a bit nervous as I know that some varieties of garlic, especially the strong ones, can have a bit of a bitter quality to them. Not this garlic, it is very, very good garlic. It is spicy, and the flavor is bold, but it is also smooth, and not bitter at all. It is even a bit creamy. We used it in both Mexican and Asian food (the Manchurian-ish Mushrooms) and we really enjoyed it. I'd like to try Georgian Fire out in refried beans, but we were only able to get one head of it this weekend and it is almost already gone. Eric informed us that the cured garlic, in all their varieties, will be available next weekend at market. I am really looking forward to that. So far, in our garlic tasting experience, our favorites are Music, Georgian Fire, and German Extra Hardy.
There is lots of good food to be made this week. Most of it will be cookbook related. Selina and I are very focused on making the cookbook a priority when we determine what we are going to make for our daily meals, so we've both been immersed in the world of Mexican. I hope to have a second cookbook teaser post up in a week or two.
I hope everyone has had a great weekend, any American's out there had a wonderful 4th of July, and everyone has a wonderful Sunday.
J's Song of the Day: "Fever" - Kenny Burrell and Jimmy Smith