I have a confession.  I’m in love with the farmer’s market.  It started as a fling.  Every now and then when I was in town on Saturday, I would stop in with twenty dollars and buy some fruit and a few veggies for the week.  But this summer, my tryst turned into an all out affair.  Every weekend, and now even sometimes at lunch on Wednesdays, I go and stock up on fresh produce, artisan cheeses, farm fresh eggs, and other delicious local food products.  With my cloth bags overflowing I ride home on the street car and think about what delicious creations I am going to make in the week to come.

When the summer squash was in full boom.  I made this delicious saute with soy sauce, torpedo onions, white wine, and spicy chicken meatballs

This week’s farmer’s market trip provided many new temptations…

Now allI have to do is decide what to make this week with all my lovely farmer’s market finds.  What have you made with this year’s farmer’s market bounty?


Inspired Kitchen

July 14, 2011

After my amazing dinner at Le Pigeon on a Friday night, I spent a very inspired Saturday evening in my own kitchen.  For the first course I made seared scallops served on a bed of elephant garlic scapes, bacon, shallots, and a splash of fresh squeezed grapefruit juice.

The scallops were pretty rich so the following two courses were lighter, but still just as delicious. For the next course, I was inspired by the  stuffed tomatoes recipe in Heidi Swanson’s Super Natural Everyday cookbook, but used quinoa instead of cous cous. I also  made a few other adjustments to make the recipe work with the ingredients in my kitchen. Ben always thinks that quinoa lacks flavor, so I melted a little bit of gruyere cheese and white cheddar on top.Ben’s cousin operates an organic farm in Massachusetts and she often posts fantastic recipes for farm fresh vegetables on her White Barn Farm website. Inspired by the Honey Butter Kohlrabi recipe found on the site, I decided to finish off the fresh Kohlrabi that I got earlier that morning at the farmer’s market. After two courses of cheese and bacon fat, I was trying to make a healthier version of the dish and substituted the butter with olive oil.  I think that this was a mistake because the lemon really overpowered the dish and it really needed that creamy flavor to balance it out.  It was still delicious, but next time I am going to actually follow the recipe and not improvise!

Happy Eating!