Life in Photos

This Weekend’s Farmers’ Market Bounty

plum tomatoes, new red potatoes, kiwis, poblano peppers, cubanelle peppers, green beans, white onion, cucumbers - farmers market produce

We brought $10 to the farmers’ market on Saturday morning, and came away with white onions, new red potatoes, kiwis, plum tomatoes, green beans, cucumbers,  japaleño, poblano and cubanelle peppers. The bonus for me was James Taylor music playing from a vendor’s truck parked near the produce tent.

The first thing I made after coming home was garlicky eggs scrambled in olive oil with peppers, onions, tomatoes, my favourite vegan cheese, black pepper and sea salt. Oh, did the kitchen ever smell amazing!

(After I tweeted that I was chopping the jalapenos to freeze, some of you were wondering why. They were $1.50 for a whole basket — about fifteen peppers — and I knew we’d never eat that many in a week. Peppers freeze really well, so I washed, diced, and froze them. I did the same with the huge white onion I bought. It’s great to have them pre-chopped and on-hand for cooking!)

Life in Photos

a mysterious (at least to me) striped eggplant from the farmers’ market

this weekend was lovely. we discovered a little gem of a farmers market within walking distance. josiah and i walked there with aveline on saturday, and we plan to do the same next saturday. i just love farmers markets in the summer…the delicious scent of all those fresh fruits and vegetables, the feeling of the heat riding up from the earth under my feet.

we came home with peppers (including the hugest cubanelles i’ve ever seen), plum tomatoes, cucumbers, green beans, snap peas, and a stripey-looking eggplant.

striped eggplant

i must confess, i’ve never seen a striped eggplant before. can anyone tell me what type it might be?  i tried googling eggplant varieties, but got conflicting information which confused me. i’m especially curious to see if this has a different flavor than the more traditional purple eggplant.

to prepare, i usually saute in olive oil, and then layer into lasagne — but this toasted eggplant tapenade has me thinking of lighter, more summery recipes. hmmm…