Summer is here (rain or not) and that means markets! Where I live there are actually 3 markets a week, so I am definitely fortunate.
There is a lot of debate about whether or not eating local is viable, but it is hard to find an argument not to go to a farmer's market if there is one near you. You can really learn what's in season, meet local producers and entrepreneurs, and fond some really great street food. If something is in abundance, it's also a really good deal. I found asparagus last week picked that very morning for $2.50 a pound. For the same price you can buy imported, flavorless tomatoes from Mexico, I found heirloom green house grown tomatoes that were fresh, flavorful and delicious. Fresh bread, chocolate sauce, wild morel mushrooms, cured salmon, pasta, greens, lettuces and tacos! You get the picture. You will not find finer food unless you catch, kill, forage or grow it yourself. And when you buy fresh, you need to do so very little to your food that you can cut cooking time down significantly. Here's a recipe for my fresh bounty from last week. The only ingredients I didn't buy at the market are salt and olive oil.
Fresh Pasta with Tomatoes and Herbs
2 Dinner Sized servings
1/2 lb fresh artisan pasta (4$)
3 tablespoons extra virgin olive oil (.50)
1 bulb garlic or spring onions, minced (3$)
1 large heirloom tomato (3$)
2 tablespoons basil, parsley, mint or tarragon, minced (.50)
Salt, to taste
Boil pasta according to directions. Reserve 1/2 cup salty pasta water.
In the mean time, heat the olive oil on medium low heat, and add the garlic and tomatoes. Cook gently for about 7 minutes, then add cooked pasta. Let simmer another two minutes to let the pasta absorb. Add water gradually until the dish is a good consistency. Turn off heat, sprinkle with herbage and serve.
Yum!
There is a lot of debate about whether or not eating local is viable, but it is hard to find an argument not to go to a farmer's market if there is one near you. You can really learn what's in season, meet local producers and entrepreneurs, and fond some really great street food. If something is in abundance, it's also a really good deal. I found asparagus last week picked that very morning for $2.50 a pound. For the same price you can buy imported, flavorless tomatoes from Mexico, I found heirloom green house grown tomatoes that were fresh, flavorful and delicious. Fresh bread, chocolate sauce, wild morel mushrooms, cured salmon, pasta, greens, lettuces and tacos! You get the picture. You will not find finer food unless you catch, kill, forage or grow it yourself. And when you buy fresh, you need to do so very little to your food that you can cut cooking time down significantly. Here's a recipe for my fresh bounty from last week. The only ingredients I didn't buy at the market are salt and olive oil.
Fresh Pasta with Tomatoes and Herbs
2 Dinner Sized servings
1/2 lb fresh artisan pasta (4$)
3 tablespoons extra virgin olive oil (.50)
1 bulb garlic or spring onions, minced (3$)
1 large heirloom tomato (3$)
2 tablespoons basil, parsley, mint or tarragon, minced (.50)
Salt, to taste
Boil pasta according to directions. Reserve 1/2 cup salty pasta water.
In the mean time, heat the olive oil on medium low heat, and add the garlic and tomatoes. Cook gently for about 7 minutes, then add cooked pasta. Let simmer another two minutes to let the pasta absorb. Add water gradually until the dish is a good consistency. Turn off heat, sprinkle with herbage and serve.
Yum!
I have not been to the farmer's market yet. Shame on me!!
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