Warning: The following pictures contained in this post are from a cellular telephone. I know they are udder rubbish, you needn’t remind me. Hopefully this month, I may acquire a dslr Until then, this is what I have.
For reasons unbeknown to me, Bear and I have completely neglected the city/farmer’s market the last few months. This is ridiculous, especially for produce, as it can be had mostly for 1$. Here is a sampling of the basics that we purchased and their prices, unhad by ANY grocery store.
- Three (3) bunches of green onions, 2$
- Three (3) lbs button mushrooms, 2$
- One (1) HUGE leek, .75$
- Three (3) lbs red baby potatoes, 1$
- Two (2) lbs Shiitake mushrooms, 2.75$! This particular one is of interest as Shiitake mushrooms at ANY grocer are about 5$ a pound!
- One (1) head each of red leaf and romaine lettuces, 1$ each
You can see where this is going. There’s absolutely no reason not to go. I’m quite picky about my fruit, so i still will go to the supermarket for them, but for veggies, there is no excuse.
Then, we ambled on over to the farmer’s section of the market, which is where local small-operation businesses drop by to showcase their selections. This is made doubly exciting with the news that our ebt assistance card is, not only accepted, but the first ten dollars spent will be doubled as incentive to use state funds for local growers. Meaning, we actually received twenty dollars to spend on artisan crafted local food! Rejoice, oh my brothers!
My two favorite entries were Natasha’s Farms’ farm-raised meats and Pappardelle’s artisan pastas. Natasha’s meat-guy’s were well informed and friendly, answering every question I threw at them, and I have a lot of them. I did not happen to be rolling in the dough this week, so to speak, so I ended up just buying a roll of frozen, ground pork. Oh what fine pork it was. And for only 4$! Hardly any money! I will definitely be going back for some of their other selection. Bear and I were thinking about their ground lamb being made into meatballs….mmmmmmmmmh!
Pappardelle’s Pasta’s were also extremely well thought out and the gentleman showcasing them was personally excited about what he had to offer. There were so many different flavors, I didn’t want to choose! We ended up getting the lemon-chive spaghetti and the roasted-garlic-and-sweet-red-onion linguine. I didn’t get a picture of the bags, but there’s actually way more pasta than it seems to be in the bag. Enough for four servings, I’d say. He also had flavored olive oils and vinegars, my favorite of which was the blood-orange-balsamic. Will most CERTAINLY be visiting him again as well.
There was also a bee-keeper/honey-maker that gave us samples of their honey and spreadable honey-cream, which we purchased. They had a lighter, crisper taste than we were used to, with prices matching the supermarket. A jam-maker that mixed sweet, spicy, and savory flavors, including triple-berry-jalapeño that’d he’d mixed with cream cheese and put on crackers. I was in heaven this Saturday.
All of this to say this: I spent about half of what i would’ve spent for comparable products at a supermarket, for better quality items, and I supported local businesses (keeping our money in this state).
For our fancy Sunday dinner, Bear and I came up with this FANTASTIC meld of flavors and fresh, local produce.
Sauteéd Button Mushrooms in White Garlic Sauce over Lemon-Chive Spaghetti with Pork Meatballs
(I’m going to have to hire someone to name these dishes)
These meatballs I’ve made before, with turkey and they were the light of my life for a few days. My mom asked me if i froze some of them. I quickly told her they were eaten LONG before preservation could ever occur. They were so good, we were just popping them in our mouths intermittently over the next few days.
You’ll need (roughly*)
- 1 roll of pork (I believe they come in pounds)
- 1/2 cup of flat-leaf parsley, chopped into tiny, tiny pieces
- 1/2 cup of your chosen dried cheese (I used a mixture of parmesan, asiago, romano, and pecorino. I love cheese…)
- 6 cloves of garlic, smashed and chopped (I really love garlic)
- 2 end pieces of bread, toasted crisply, then grated or crumbled
- tbsp each of sriracha and Worcestershire sauces
- 1 egg
- italian seasonings, salt, and pepper to taste
- Preheat oven to 350 degrees
- Line a cookie sheet with foil or a silicone baking sheet and spray with cooking spray (alton brown says it’s ok to use when the applications make more sense. I could spray with olive oil, but my sprayer doesn’t spray as fine. Also, something about lecithin).
- Pretty much just mix everything up
- roll into tiny balls
- sprinkle tops of balls with extra cheese (optional. i really do like cheese!)
- bake for about 20 minutes.
While that’s baking, i made the buttery sauce and the pasta. If you don’t have lemon chive pasta (which is highly likely), i’m sure regular pasta will do
You will need
- 6 tbsp butter
- 1/4 cup dry white wine
- 1/5 cup chicken or vegetable broth
- 7 cloves of garlic, smashed and peeled
- 2 lbs button mushrooms
- zest and juice of 1 lemon, strained
- Melt butter on med-high
- sauteé garlic until soft
- add the rest of the liquid ingredients and all bout 1 tbsp of the zest, low simmer until well combined
- add the mushrooms and roll around until firm but cooked.
Tada! The sauce is super simple. I had to keep it that way because the meatballs took a little longer.
Served with a caesar-vinegarette salad and garlic bread that I make for every single pasta meal I have because I LOVE that bread. It’s not exactly healthy though…
And a glass of Fetzer Gewürztraminer, which apparently is a “green winery”, using solar, geothermal, and wind energy. Neat!
Plated, the meal went as follows
edit: I just found out that also the city market does inspections on all their vendors. You can check it out on their blogspot.
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