Farmer's market bounty, part 2 (or: Once you go heirloom, you don't go back)

When last we left our heroine, she had just bought some lovely produce from the farmer's market down the street. But how to use it all up before it spoils?

On Monday night, I began by trying out this recipe (found by Googling "heirloom cherry tomato recipes" and picking one that didn't require, like, two pounds of tomatoes). I used cod instead of halibut 'cause that's what I had on hand, and I added a couple tablespoons of wine to the tomatoes as they cooked. The result, served with couscous:

OK, so the fish was overcooked (the result of trying to sear cod) and the couscous was dry (because it came out of the freezer instead of fresh from the pot), but I didn't care, because those tomatoes? Holy crap, those tomatoes were good. I mean, seriously, wow. I loved them so much that I was really happy the recipe called for only half of them, because that meant I got to make them again on Thursday night! (That time, I served them over chicken and had roasted potatoes on the side.)

(By the way, is there any better smell in the universe than garlic sautéing in olive oil? Why is there no Yankee Candle for that smell?)

Tuesday, I boiled some pasta and opened up my paper bag of mushrooms - only to find that they had shriveled to about half of their original volume. But no matter: a half-hour soaking in some water perked them back up.

So, butter and a little olive oil; garlic; the mushrooms, all diced up; some wine; sea salt and pepper; some basil at the end. (It's basically the tomatoes all over again.) Add the pasta to the pan and toss; serve with lots of Parmesan. (No picture this time; I forgot, but it wasn't that pretty anyway.) It was tasty, but the reconstituted mushrooms still wound up being pretty insubstantial. $4 for 4 oz is probably not the best use of your farmer's market dollar.

So that just leaves the rest of the basil, which I stripped the leaves from yesterday. I've got about two cups, so I think I'll halve this pesto recipe ...

LATER. Welp, that's done. I took a picture but decided not to post it because it didn't look very appetizing. Good thing it tastes so delicious.

So that's the end of the farmer's market veggies! Yay! Aaaand I've got a special treat for anyone who was interested in the fate of Wilty the Kalewhale: he did not get thrown out! Instead, he and some of his veggie friends (who I save in a freezer bag for just such an occasion) got tossed into a Crock-Pot with some water for 12 hours. The result: six cups of vegetable stock, which are now stacked neatly in my freezer:

The V written on each container stands for "victory over wastefulness"! (OK, it also stands for "veggie.")

1 comment:

TravisG said...

If you get too lazy to make the pesto, you can also roughly chop your basil, stuff some into an ice cube tray and cover it over with olive oil. When you're ready to use it, just pop out a cube and let it sit at room temperature for 30-40 minutes, and then you've got some almost-fresh basil and basil infused olive oil for cooking.

It kind of rules in January.