To Market, To Market

Market_786_010

Yesterday
was another perfect day at the Bloomington Community Farmers Market. The stalls were overflowing with good things
and the weather was sunny and cool (at least at 8:30 a.m.) I had to make the
trip alone this week and the basket got so heavy that by the time I unloaded
everything into the car, my arms felt like they were floating away.  It was so worth it, though. 

This
week’s bounty includes a couple of pork shoulder roasts from Fiedler Farms (I
am going to try roasting them with milk again – I tried that with a pork loin
but the cut didn’t have a lot of fat in it. It tasted great — according to the
meat-eater reports — but these roasts may be more succulent. I am going for a falling-off-the-bone braise.)

I
got a gorgeous bouquet of flowers from Sarah McGee and Jessica Birtles at
Heartland Family Farms, as well as some tiny pears, a couple more arrowhead
cabbages, my much-loved roma beans (and some string beans too), and great-smelling
basil. Forgot to get eggs, darn it!

Steve
Spencer at Homestead Growers had a fabulous selection of summer squashes so I
got a bunch of them to put on the grill. He had yellow roma beans too, a little more delicate and flavorful than
the green ones, but that could be a factor of the size at which they were
picked, or a total figment of my imagination.

With
some more blueberries from Deryl, and some beautiful peaches and tomatoes from
another vendor, the basket was full to overflowing and my arm was falling off. It was time to go home and think about cooking.

So,
on my own for lunch (a golf tournament had stolen my lunch/marketing/life
partner away for the day) I made a Mediterranean bean salad. Boiled yellow roma beans in salty water,
drained them and tossed with diced tomatoes, onions, crushed garlic, chopped
basil, chopped pitted kalamata olives, crumbled goat feta. Dressed it all with good olive oil and white
balsamic vinegar, adjusted salt and pepper, sprinkled some toasted pine nuts
over it all. It wasn’t terribly
colorful. Next time I’ll up the basil or
add some mint or combine some green beans with the yellow. It was delicious, though and as I eat the
leftovers for Sunday breakfast, I can tell you that it is just as good the next
day.

Bean_salad_c

Last
night we had a dinner (golf-tournament related) so I didn’t cook. Tonight I am going to try to replicate a
fantastic lunch Dave Tallent made me the other day – grilled vegetables (corn,
cabbage, eggplant), tomatoes and fresh mozzarella with a cilantro vinaigrette
and grilled tortillas. It was absolutely simple and absolutely flavor-packed
and I’ve been dreaming about it ever since. I’ll report back if I get it close.

3 Comments Add yours

  1. mae says:

    Btw, i’ve added you on to my blogroll so i can check your site at a touch of a button! 🙂

    Like

  2. mae says:

    No wonder your arm ached 🙂 you have such a bounty there. But where’s the blueberries? If you’re anything like me with blueberries, should i guess that you ate them before you even got home? Only kidding 🙂
    Please report back on the pork experiment with milk [sounds intriguing!].

    Like

  3. lovely pic! I love simple! can you post your recipe for the cilantro viniagrette? I love cilantro.

    Like

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