Midtown Farmers’ Market: Week 17—Getting Cocky
By Tom // Posted 22 August, 2009 in: Farmers Market, Minneapolis
I hate to toot my own horn, but I did an awesome job going through all my produce from the farmers’ market last week. Between pickling, trying new recipes, and actually eating all our leftovers, by the end of the week our fridge, even our vegetable drawer, was looking empty. We even had to go to the grocery store for dinner Friday night since there was nothing left to eat in the house.
With this blank canvas to fill, I think I might have overdone it this morning. It didn’t help that this week instead of my usual school-size backpack I wore my Duluth Pack — something about that giant backpack makes you want to fill it. And with the variety and quality of produce available this time of year, it’s pretty hard to resist. Especially when $3 trays are 2 for $5. But what am I going to do with all this?
The haul for this week was: 3 onions, 8# generic tomatoes, basil, cantaloupe, fennel, garlic, potatoes, salad turnips, poblanos, honey gold tomatoes, variety heirloom tomatoes, eggplant, zucchini and summer squash and radishes. The cantaloupes are new for me this week but Brett and Mary of Real Bread recommended them strongly.
I made sure to return to the Honey Creek Farm stand where last week we bought edamame and sun gold and heirloom tomatoes that made some of the best caprese and Greek salads of all time. More tomatoes, for eating raw, were a must and although there were no edamame this week, there was another interesting vegetable: salad turnips. Apparently these Japanese vegetables taste like a mild radish. Although I like my radishes sharp and spicy, I couldn’t turn down a new vegetable to try.
As for those eight pounds of tomatoes, I bought those with the idea that it is time for me to finally start putting up tomato sauce for the winter. I kick myself every year for failing to do so, so this is the year. I am planning on following Hank Shaw’s instructions for making and bottling the stuff. I figure 8# should give me 3 quart sized jars, a good start.
As for the rest, well, I have no idea. But hopefully I’ll come up with something before next Saturday when it’s time to load up again.