by Word on Main Street contributor Karyn Elliott
Yesterday we headed down to the Farmer's Market with friends to purchase our weekly vegetables. There seems to be quite a few more vendors appearing as the summer heats up. We were happy to find a farmer with an e-mail notification list. Sign up and she'll send you an e-mail letting you know what she is bringing to market each week. I meant to remember her name, but I was distracted by the beets...and the cucumbers... Regardless, we're on the list!
This week we picked out quite a few vegetables. It's been a fun challenge figuring out how to creatively get them into our meals in such a way that my almost two-year-old will eat them. Last night I stir-fried zucchini, snow peas,
green onions, and yellow squash (all from our local Farmer's Market). For color I threw in a few carrots and red peppers found in my fridge. In my before-children life I would have added sauce directly to the vegetables, however, these days I serve the sauce on the side. The boys ate their rice and veggies separately, and my husband and I layered our vegetables over rice and topped it off with some sauce. The sauce is sort of a "by feel" type recipe. I started with
soy sauce and added the following until it tasted "right":
brown sugar, finely chopped garlic, grated fresh ginger (or powdered), thinly sliced, fresh
green onion, and
sesame seeds. It's one of our favorite meals.
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We also purchased some green tomatoes. I've never made
fried green tomatoes before, but I'd watched a friend whip up a batch and was eager to give them try on my own. Tonight I mixed up some egg and milk in one bowl. In the another bowl I mixed equal parts cornmeal and flour before stirring in a
little salt and pepper.
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I sliced up the tomatoes and dredged them in the egg and flour mixtures. Then I fried them over medium heat in some
canola oil until they were crunchy and golden. YUM! They turned out great! Those people out west (where I grew up) don't know what they're missing!
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To go along with our dinner of tomatoes and
baked chicken I made a salad using the beets we'd purchased at the Farmer's Market. Earlier today I had washed four beets and cut off the greens. Next I drizzled the beets with some
olive oil and wrapped them in foil (like a packet) before roasting them in a 425 degrees oven for about 30 minutes. I popped the roasted beets in the fridge to cool them down before peeling them and chopping them into chunks. I added the cooled beets to a salad made of spinach, walnuts, and Gorgonzola cheese dressed with some homemade ranch and buttered croutons. Delicious!
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We've still got cucumbers and more squash sitting in the fridge. I'm eager to come up with something yummy for tomorrow night's dinner. But for now I'm going to grab a book and a glass of ice water and relax!