Farmers Market Fresh

The summer is upon us, and farmers market season is in full-force. In addition to our weekly CSA share from Snows Bend Farm, we try to visit at least one, if not two markets a week to supplement our supply of fresh vegetables and fruits. We are lucky to have two great markets during the week - the Tuscaloosa Farmers Market on Tuesday and Saturday mornings, and the Homegrown Alabama Market on Thursday afternoons. Occasionally, we visit the Pepper Place Market in Birmingham (if you go, be sure to look for Joe and Sara at the Fig Leaf Farm table). The Tuscaloosa Market draws quite the crowd, and the best produce often sells out in the early hours of the morning. Sleeping late could cost you some precious goods - like the first green tomatoes of the season or a basket full of plums. Even if you arrive past peak hours, there's always a lively group of farmers ready to offer you vegetable staples and a few unusual eats for good measure. On a recent trip to the market, we picked up one such item - Sue Lewis' pickled eggs with beets. While I was drawn to the vibrant hue, I wasn't quite ready to commit to what was contained within those red-stained juices. I suppose it was Andy's food curiosity and palate for eggs that prompted his purchase. He didn't waver in the least bit, making a quick transaction - as if the purchase was premeditated all along and he was simply replenishing his store of pickled eggs. We also picked up a variety of zucchini that we have not ever seen before, the 8 ball. These little green gourds were also grown by Sue Lewis, and according to her, make a great dip bowl - after you've utilized the innards of course.

Armed with our newly purchased stores, a few standbys from Snows Bend, and some sweet potatoes from Pepper Place Market in Birmingham, we made another killer all Alabama meal. Andy and I ended up splitting one of the 8-balls, because it turned out that there was way too much food. So be advised if you want to recreate this menu for yourself!

Stuffed 8-ball zuchinni with dill:

2 eight ball zucchinis
1 onion, chopped
3 T freshly chopped dill
3-6 oz of crumbled feta (to your liking)
1 T olive oil

Preheat oven to 475 degrees. Cut off tops of zucchini and scoop out flesh. Roughly chop zucchini flesh and set aside. Arrange zucchini and tops cut side down on rimmed baking sheet, bake 15 min. Remove.

Meanwhile, heat oil in large skillet over medium heat. Add onion and 1/2 tsp pepper to skillet. Cook, stirring often, until soft: 3-5 min. Add chopped zucchini and cook until most liquid has evaporated. About 10 min. Remove from heat, let cool slightly. Fold in feta and dill.

Fill zucchini bowls with prepared mixture, bake until top lightly browned, ~20 min. Top with freshly chopped shallots (green parts). Lift zucchini from baking sheet with wide spatula and serve.

Roasted Beet Salad with dill, goat cheese, and arugula:

4-6 medium beeets
2 1/2 T red wine vinegar
2 T olive oil
1 T chopped fresh dill
1 T minced shallot
goat cheese
arugula

Preheat oven to 400 degrees. Cut off tops of beets, then wrap beets with skins on in aluminum foil. Place wrapped beets directly on oven rack. Bake for ~1 hr. After beets have cooked (should be soft), open foil and allow to cool. When cool enough to handle, rub beets to remove skin. Cut into chunks or slices, whichever you prefer. Place in a medium mixing bowl. Add goat cheese and arugula to the beets. The amount really doesn't matter, it's up to you. In a separate bowl, whisk together vinegar, oil, dill and shallots. Add salt and pepper to taste. Pour over salad and mix well.

Sweet Potato Fries:

2-4 medium sweet potatoes, peeled and cut into wedges or slender sticks
olive oil
salt, pepper, and cayenne pepper to taste

Dress sweet potato fries with olive oil in a large mixing bowl. Make sure they are sufficiently coated. Add salt, freshly cracked pepper, and cayenne pepper. Spread evenly on baking sheet and bake for ~45 min. at 350 degrees, checking occasionally to make sure they are not burning on edges. It helps to mix them up a bit during cooking.

Comments

[Line Ringuette-Brake]

Hi Rashmi! I love your photos and your blog (very nice writing, btw). I'm so inspired now that I think I might try again next year with the full, in-ground garden. I don't know what I did wrong last year, but everything DIED. So this year my tomatoes and peppers are all in huge pots and they're doing GREAT! Location, location, location???

[Rashmi Grace]

Thanks for reading Line! You definitely should give your garden another go next year, or maybe even right now! Try putting your tomato suckers in ground, and see what happens! Maybe you have a drainage problem, or the soil needs to be amended. Anyway, glad you're having good success with the potted veggies! Here's to homegrown tomatoes!