I’ll start with today and work my way backward, go back in time in a sense.
I’ve always had a quaint obsession with Farmers’ Markets, and I dragged Jesse into the fascination with me. We honestly had plans to sign up for a CSA this year (more info on those programs here: http://www.localharvest.org/csa/) but ran out of funds/time. We have a farmers’ market about 30 miles from us that is open 2 days a week during the summer. It’s been there for several years, but I’ve literally NEVER been! A friend of mine from high school has also spearheaded a project to start another market on Thursday evenings- complete with music and cooking demos. Again, not been, but it’s only happened twice =) Well, today was the day. We got up and headed north this morning to see what kind of delectables we could snag. And, boy, did we snag!!
- Free-Range Whole Chicken
- 2 bunches of collards (ohhh how I can’t wait!)
- Block of aged cheddar, raw milk cheese
- Block of Havarti, raw milk cheese
- 2 big yellow squash
- A HUGE zucchini
- 2 gorgeous cucumbers
- A pint of blueberries
- A jar of Black & Blue Jam
All that for less than $50? Yah, that’s awesome. Plus shopping/eating local- can’t beat that!! I’ll try to get a picture of everything before we annihilate it. =)
Now let’s climb in the time machine and hop back about 24 hours!
Supper last night came 100% from the grill!! Oh my WOW was it good! Pineapple, shrimp, and scallop kabobs marinated in a Jerk/Hawaiian mixture; grilled corn on the cob; new potato skewers; brats; and grilled sweet potatoes.
The new potatoes were probably the biggest hit of the evening. Boil whole new potatoes into they just give to a fork. Drain and allow to air dry a bit. Toss the potatoes in a little oil, just to coat. Then season with Kosher/Sea salt and pepper. I speared 3 potatoes per skewer, as they end up pretty heavy for just a tiny stick. Transfer to grill and turn until fairly brown all over.I loved the sweet potatoes, Jesse didn’t. But he doesn’t like sweet potatoes, so you can’t really judge by him. Hehehe =) We have this perfect little veggie grill basket that has served us well both times we used it. If you don’t have such a thing, you may want to make your sliced a little longer/wider to prevent them from falling through the grates. As long as the slices are about 1/4 inch thick, it won’t make much of a difference how big the circumference is. After you slice your raw potato, coat in oil and sprinkle with sea salt. Grill until tender and enjoy!!
I need to try to make my Chocolate Eclair Cake tonight so I don’t go through yet another box of graham crackers before I use them. Wish me luck! 😉