Photos from Westborough Farmers Market July 7, 2011

Summer is finally here in the Northeast. The growing season is short, so visits to the local Farmers' Markets are extremely special and well worth visiting.

As you will see from my photos from today's visit to the local Farmer's Market, the choices of fresh fruits and vegetables were plenty. The fresh baked breads were so beautiful as well as home baked goodies.

Everyone was so friendly and helpful. I am going to prepare fresh Russian Kale this evening for a side dish: saute with olive oil, chopped fresh garlic and pinch of red pepper flakes.

Definitely will have a slice of the fresh, five-grain bread I chose at the market.

And of course, I already cut into the Yummy Mummy Brownie wedge...oh so moist as you can tell from the brownie sticking to the knife :)

Enjoy my photos. They speak for themselves. Hope you are inspired to visit your local Farmers' Market soon.

The Souper

Strawberries

Raspberries

Zucchini

Honey

Onions

Hot Pepper Jelly

Bread

Bread II

Bread III

Russian Kale

Sugar Snap Peas

My Yummy Mummy Brownie Wedge (before)

My Yummy Mummy Brownie (after digging in) Oh, so moist :)

Can't wait for next week 'cause I am going back to this Farmers' Market.

Veggie Medley Sauteed

Tonight's sidedish with dinner was a medley of veggies we had on hand in the refrigerator and pantry. A small zucchini, small yellow squash, one small carrot, half of a Vidalia onion and three cloves of fresh garlic. Assorted herbs and olive oil completed this sidedish. Fresh cherry tomatoes added at end for garnish.

Prep: Gather your veggies, wash and dry them. Have a cutting board, a sharp knife, a large frypan, three cloves of fresh garlic, peeled and sliced, not crushed. Sliced garlic gives a milder flavor. Cut the zucchini, yellow squash and carrot into small cubes or short sticks. Cut the onion in slices or dice it. Your choice. Dried herbs of choice this evening were oregano, basil, tarragon, pinch of red pepper flakes, and Kosher salt. Have a wooden spoon ready for stirring.

Saute: Put a few tablespoons of regular olive oil in the frypan. Turn heat on stove to med.high temp. When heated, add the onions first with a pinch or two of Kosher salt and stir around with wooden spoon. When onions look shiny, add the sliced garlic and keep stirring. After a few minutes, add the rest of the cut veggies and keep stirring. If more olive oil is needed, add some now. Sprinkle your dried herbs on the veggies while cooking and add a pinch more of salt to taste. When veggies look a bit softer, this dish is done.

Serving: Put the sauteed veggies into a nice serving dish. Add a few cut, washed fresh cherry tomatoes for a pop of color contrast. A sprinkle of dried tarragon gives a fresh look to the cooked veggies and another pop of color contrast.

Enjoy.

Veggies Grilled, Roasted or Steamed

Think of your favorite veggies in spring,summer,fall and even winter. I like to buy veggies in season for freshness and lower price. Have you ever visited a local Farmer's Market? If not, take a little time to stroll through one. It can be an adventure! Imagine, purchasing veggies directly from the farmer who grew them? No shrink-wrapped packages, no box from a freezer from a supermarket. Hmmm, how much did that packaging cost you? Your veggies from a Farmer's Market did not take an airplane ride for you to spend more money to transport them.

Ok, so here is the prep: Wash, dry, peel if necessary any veggies of choice. Examples for grilling: Vidalia Onions (peeled,sliced); Zucchini (sliced lengthwise in thick strips); Peppers (cut into wide strips); Eggplant (unpeeled, sliced in wide, thick strips); Asparagus (cut off bottom tough ends.)

If grilling: use a mesh rack, place veggies on the rack. Brush with olive oil and sprinkle with Kosher salt. Have tongs ready to turn the veggies so they do not burn.

If roasting: Use a large baking sheet with rim (lined with parchment paper)or baking dish to serve in that can go into the oven. Brush the veggies with olive oil and sprinkle with Kosher salt. Preheat the oven to 400 degrees. Roast until veggies are soft and a little browned. The delicious smell will tell you when they are ready. Cooking time is about 20 minutes depending on your oven. Roasting brings out sweetness in veggies.

If steaming: Use a large pot with some water in the bottom. Use a steaming basket to put inside the pot. Cut your veggies of choice to fit in the steaming basket. Cover the pot when filled with veggies and turn heat first to a medium high, then when steaming begins, turn the heat down to low. Veggies take about five minutes to steam. The should not be soggy, but they should not be hard either. You will know when they are done with just a taste test.

Always make extra veggies as these make great leftovers to put into tomato sauces, egg scrambles, added to a sandwich, and even turned into a pureed soup with added broth.

Enjoy your veggies!

Zucchini & Vidalia Onions

Summertime easy sidedish: Zucchini & Vidalia Onions

Prep: Wash & dry zucchini (s) Take skin off onion(s) Numbers depend on servings. It is a good idea to prepare more than you need for one meal because using leftovers makes meal prep easier for your next meal. Cook once, eat twice!

On cutting board, cut zucchini into small pieces/chunks; chopp onion into small pieces.
Have Kosher salt and ground pepper nearby ready to use.
Have a saute pan or frypan chosen for size required.
Have some good olive oil available to put into frypan (about 1-2 tbs) or as needed for cut veggies.
For some flavor (heat) have some red pepper flakes available (a pinch).
Have wooden spoon available for stirring.

Heat olive oil into frypan on med.high heat; add chopped onions and stir around.
Add sprinkle of salt to bring out juice of onions. When onions are shiny, add chopped zucchini and stir around with cooking onions.
Add some ground pepper and keep stirring the veggies. (lower heat if cooking too fast.)
Sprinkle in the red pepper flakes (to taste).
Ready when zucchini is cooked.

Options: Add cut fresh red peppers (for a nice colorful, healthy dish.)
Use leftover cooked veggies in an eggwhite scramble for breakfast!

No calorie counting for now. Concentrate on veggies, flavor & quick prep.