Sunday, February 1, 2009

If it's shiny, I'll take it.

Went to the farmer's market yesterday. I was in an adventurous mood and recklessly purchased vegetables that I thought were adorable without regard for how I was going to cook them. Case in point:

A-DOR-able baby eggplant and tiny campari tomatoes. I just keep looking at them. I have no idea how to make eggplant.

Let's review the list of goodies I came home with, shall we?
  • galangang (Nice Thai lady assured me this was for soup...I believe her.)
  • kafir lime leaves (I bought them because I've never seen them before.)
  • bok choy (Well, who can resist seven pale little bulbs all crammed into a ziploc baggie? I am a victim of value added marketing.)
  • blood oranges (Farmer made me taste one. I got 20 for three bucks. You'd do it too.)
  • a cabbage (Picked the night before!!!)
  • twice garlic (Here is where I got flimflammed. As I tossed some into my bag, I heard my mother's voice in my head, "that's old garlic, look at the gaps between the cloves and how loose the skin is...don't buy them!" Well, I bought them only to find some new, local garlic at the next stall that was so obviously better quality. Twice garlic.)
  • onions (they smelled awesome!)
  • campari tomatoes (oh my god.)
  • baby eggplant (oh. my. god!!! Could you just die????)
  • curly purple lettuce (no reason to buy this at all.)
  • ginger (love it)
  • shallots (loves these)
  • chives (great on a boca burger)
  • basil (I am an organized culinary goddess and plan to chop and freeze this for later.)
and I'm spent.
Posted by

2 comments:

Denise said...

i, too, have been wooed by the beautiful, fresh vegetable. and i especially feel your longings for the baby eggplant. i haven't figured out a good recipe for them yet, so if you find one you like, please let me know! there was some attempted roasting once with olive oil and balsamic vinegar. came out yummy but ruined the appearance of the little guys. is there any way to preserve the look of eggplant or are they pretty much mush once you cook 'em?

February 17, 2009 at 12:48 AM
Anonymous said...

Totally get being suckered by the fresh produce. It's the last day of the bleak midwinter, and if I have another mealy apple, I may throw a tantrum.

As for eggplant, I've sliced, covered with salt, and left for a little while to get the bitterness out. (Although those cuties have little to be bitter about, one hopes.) Rinse the slices and pan fry with scallions and dark soy or fish sauce.

This blog looks great. Good on you.

jess

February 28, 2009 at 7:00 AM

Post a Comment

Subscribe to: Post Comments (Atom)