Farm Market Inspiration
By Marci Sorce of SitDrinkEat
I have to start by apologizing.
I’m an irresponsible blogger. I have been completely negligent.
I have not written anything since May 4th. I don’t know where the time went. I could reasonable justify my lack of writing on the end of the year school madness (as any Mom with school age children can testify to), or the fact that I was busy with work, or I could use the whole “my husband was in Germany for a whole month” excuse. He actually was away for an entire month. But, still, these are not good excuses.
But alas, I am back. And inspired. And I promise not to wait so long in between posts again. And if you are local and do not hear from me in a couple of days, come and knock on my door.
Since my last writing, the Farmer’s Markets have opened in New Jersey providing unlimited amounts of inspiration, fresh produce, fresh meats, herbs, homemade pickles and and so much more depending on which markets you shop at.
If you are in New Jersey, you can go to http://www.jerseyfresh.nj.gov/ to find a farm market in your area. This website also provides tips on choosing fresh produce, recipes, events, etc.
If you have read some of my other blog entries, you know I am a big fan of shopping with local merchants as well as local farms and businesses. As I have said before, support your neighbors.
My favorite weekend market is the Ramsey Farmers Market held on Sundays from 9-2. Their website is http://www.ramseyfarmersmarket.org/. They not only have the best fresh organic and non organic produce but there are bakeries and vendors who sell olive oils and vinegars, spices, fresh flowers, pies, wine, fresh bread, pizzas, wines and even dog biscuits. Did I mention they have wine? And you wonder why Ramsey is my favorite market? There are usually crafts for kids, live music and even chef demonstrations. It’s a great way to spend the morning/afternoon and plan your menu for the next few days or even the week. Check out their website for more details.
Here is what I brought home one morning last month:
Isn’t that a pretty picture?
Yes, this is what I do – I line up my produce for photo shoots. This is why I haven’t had time to write my blog.
Red leaf lettuce, fresh peas, broccoli, cucumbers, blueberries, strawberries, carrots, spices, blood orange balsamic vinaigrette, fresh apple cider donuts and of course, wine! Did you seriously expect me to shop where I couldn’t pick up a bottle? Then there are tomatoes, potatoes, garlic and onions. Four staples in my kitchen.
Are you drooling yet?
Seriously, though, the farm market is so inspiring to me. I just look at this pile of stuff and want to start slicing dicing and cooking my little heart out! Here are a couple of dishes I made with what you see here.
A monster salad with the fresh greens, yellow and red tomatoes, baby balls of mozzarella, carrots and olives all drizzled with a bit of the blood orange balsamic vinegar. Throw in a splash of good olive oil, salt and pepper and dinner is served. It really is that easy!
Cavatelli and Broccoli. Okay, for this one, I went to the freezer for the cavatelli and the pantry for the chicken stock and white wine. The broccoli, onion, garlic and parmesan were from the market. Basically, what you do is boil your cavatelli or whatever pasta you choose. Cook until just al dente. In the meantime, finely chop your garlic and onion and saute in some olive oil until the onion starts to get wilted and lightly translucent. Throw in a splash of white wine. Cook for 1 minute. Add approx 2 cups chicken stock and cook until the liquid starts to simmer. Add your broccoli and cook just until your broccoli gets tender and is a vibrant green. You don’t want to overcook the broccoli or it gets bitter and wilted. Yuck! Add some salt and pepper to taste and about 2 Tbsp butter to add a little richness. Toss in your cooked pasta and add some parmesan cheese and red pepper if you like a little spice. You cannot go wrong with this dish.
Mozzarella, roasted yellow and orange pepper, basil and tomato salad. This is a dish my husband and I live on all summer. I roasted the peppers on the grill until the skin turned black. Then let cool, peel, core, seed and slice the peppers. Layer all the ingredients and top with a splash of balsamic vinegar. You don’t need to do much else – these ingredients are good enough to stand on their own. Don’t fuss with them. And remember – make it look pretty. We all eat with our eyes before we eat with our mouths! A loaf of crusty bread and a crisp white wine and you are in business.
I totally encourage you to get out there and give your local farmers some support. Even if you start small and purchase a couple of tomatoes at first. If there are ingredients you don’t know about, ask the people working the stands. The farmers grow this stuff – they know what to do with it and will surely be happy to share their ideas with you. Or, you can always call/write/email me. I’d be happy to share some recipes with you.
In the meantime, I promise to write more frequently – it won’t be everyday. That I can guarantee. Maybe I’ll go to Ramsey this weekend and pick the strangest or most uncommon ingredient I can find and share it with you.
Thanks to everyone who has encouraged me to get back to the computer. Tune in soon. I promise not to disappoint.