Friday, June 15, 2012

I love the farmer's market!

I used to visit the local farmer's market back home in a big city every so often, more like every blue moon and usually to just try some new desserts and get out.

But now I go every weekend to our miniscule tiny farmer's market, like 10 tents total. I go with $20 cash and stock up and it usually lasts me the week. It totally beats buying the same old stuff from Walmart, I get to try new veggies and fruit I've never seen before, and they don't go bad so quickly since they are so fresh.

Here is last weeks purchase for $19.50. I can't say I'm not proud of my purchase.


Here's what I ended up making. I ate the blueberries for breakfast. I used this huge cucumber for the two recipes found below: Honey Vinegar Cucumber Salad and Cucumber Salmon Crackers. I sliced and peeled the purple haze carrots and drizzled them in olive oil, they were so good as is. I chopped the tomatoes and onions in halves, roasted for about 30 minutes, and ground then up into roasted tomato salsa! SO GOOD! I also roasted two of the garlics. I steamed the rattlesnake green beans with some garlic. I made grilled onions with the last onion and sliced the chocolate cherry tomatoes and made a sandwich for lunch. I also made bruschetta with french bread, olive oil, the cherry tomatoes, the roasted garlic, and fresh basil.

And finally, I am now making white bean garlic soup. Recipe to follow.... I also plan on boiling the corn tomorrow or later and making a roasted garlic butter sauce for it with the leftover garlic. Yum! Can't wait for tomorrow's visit :D

Cucumber Crackers

I've never really loved cucumber and usually ask for my sushi to be made without it. But being so cheap and pretty at the farmer's market lately, I couldn't help myself.

For $1, I snagged this huge eccentric cucumber and thought long and hard (ha - like a cucumber) about what to do with it. I decided to use half and save the rest for another recipe I found online - which sidenote, was fantastic. Check Honey Vinegar Cucumber Recipe on pinterest here:
http://nancycreative.com/
As for these guys, I've since made them again. The recipe is so easy and you can pretty much play around with it however you'd like. Just used slice cucumber instead of crackers, so tasty and so much healthier.

Salmon Cucumber Snacks

Ingredients:
1/2 a huge cucumber ($.50)
1 can of alaskan salmon (I buy them at BJs or Sam's Club) ($2)
1 tablespoon of asian sesame dressing ($.10)
1 teaspoon sesame seeds
1 tablespoon honey
1 tablespoon mustard
1 small tomato
dried basil
Total: $3

Recipe:
1. Peel and slice cucumber. Arrange on plate or platter.
2. Mix in bowl the rest of the ingredients (minus the tomato).
3. Since this recipe is mayo-less (although you can make it like tuna salad with mayo too if you like), I had to roll up and use my hands to press the salmon together into small balls.
4. I placed each one on top of the cucumber and atopped it with a small slice of tomato.
5. Sprinkle with basil. Done and so easy!


Eggplant Parm-Parm Casserole

I got the most beautiful huge eggplant at the farmer's market a few weeks ago. I don't have much experience on this vegetable or fruit as some would argue, so thankfully a friend was visiting who could assist. One time I tried making it, it came out so soggy and mush, not very good. And since then, I really have been hesitant.

Anyways, this eggplant made a huge casserole dish for a few nights, even with guests. And I still had a quarter of it leftover which I roasted and smashed for sandwiches.

I did a ton of research as she was explaining to me something about "salting" the eggplant since I had no idea what she was talking about. I quickly realixed this is common practice and you do this to a) reduce bitterness and b) reduce moisture. Some online argue it isn't really necessary. I figure it can't hurt and it adds some seasoning.

This recipe came out delicious. The flour breading and then adding breadcrumbs really made it perfect. Too much breading and it's hard to taste the eggplant. There weren't leftovers for long.

Ingredients:
1 box of whole wheat macaroni ($1 at walmart)
1 can of four cheese tomato sauce ($1)
flour for coating ($.10)
breadcrumbs ($.10)
shredded cheese ($.75)
1 huge eggplant ($2)
salt
oil
Total: $4.95-$5

Recipe:
1. Chop up your eggplant. I cut it first from top to bottom. Then I sliced into 1 inch steaks the eggplant from there.
2. Add them to a collander. Salt generously (like 3 tablespoons). Place bowl underneath. Wait 30 minutes. Toss around every 5 to 10 minutes. Watch water collect underneath.
3. Coat each piece in flour, press to make sure it sticks.
4. Use skillet with 1 tablespoon of oil (no more - this is the trick, too much and it gets soggy!) and cook about 5 minutes each batch.
5. Meanwhile you should have boiled your pasta according to directions.
6. When pasta is ready, toss with sauce and spread in casserole dish.
7. Drain eggplant on paper towels to reduce oil. Then assort them on top of the pasta in casserole dish.
8. Top with shredded cheese, about 1/4 cup or so to your liking.
9. Then top with bread crumbs, about 1/4 cup or less.
10. Place in 375 degrees oven for 30 minutes until crispy and cheese is melted.