Snacks at the Market

The past few weeks have been wonderful at the farmers’ market. Although I have been finding tasty items all summer, within just the past couple of weeks the colors really exploded, a feast for the eyes even before the palate. Plus, I discovered that one of the vendors had freestone peaches. As opposed to clingstone peaches, I find freestone to be so much friendlier to eat, and luckily, they tasted amazing too.

Because of how beautiful the bounty has been, you just had to see it.

Last week, it was: sweet corn, freestone peaches, green beans, sweet potatoes, leeks, cantaloupe, heirloom and Roma tomatoes, and these fun little sweet snack peppers that I got because they were to brilliantly colored and cheery to pass up.

This week, I found: cantaloupe, peaches, butternut squash, onions, Asian pears, green beans, eggplant, Pattypan squash.

I also noticed once again that another lovely thing about the farmers’ market is that the walk to and from the market from our neighborhood on Saturday mornings is quite possibly the friendliest spot in northern Virginia. Other mornings it may be a commuter’s hurried trek to the rail station, but on Saturday mornings, people stroll leisurely along the paths. Just about everyone smiles at one another in passing. They say, “good morning” or “how are you” as you cross paths. This exchange of greetings that does not often happen between strangers in this area at other times and places. It is not lost on me that these encounters happen in the morning sunlight, under a canopy of trees alive with songbirds and over the prospect of fresh food.

Fried Green Tomatoes

Warning! This recipe is not for anyone afraid of butter. You have to drench these in butter. It’s okay. It’s worth it.

I wait for the time every summer where the green tomatoes roll into the farmers market. Mom gave me my love of fried green tomatoes. There are other ways to eat green tomatoes: relish, salsa, in an heirloom tomato salad, pickled. But really, why worry about those other ways when you can have them fried? Restaurants usually serve them deep-fried, and use eggs, buttermilk, and cornmeal. But mom and I have a simpler and quicker flour and butter version. It satisfies my annual craving just as well.

Serves 1

1 small-medium green tomato, sliced about 1/4in thick

around 2 Tbsp butter, plus more to butter 1 of the bread slices

½ cup skim milk

½ cup flour

kosher salt

freshly ground pepper

2 slices sandwich bread, white or wheat (“squishy bread” tastes the best – this is one time where you save the fancy bread for other things)

Butter 1 slice of bread and lay open on a plate. In an 8inch skillet*, melt the butter over medium to medium high heat so that you have a thin bubbly layer. Dredge the tomato slices in flour, dip them in milk, and then dredge again in flour.

Lay the slices in the hot melted butter and fry until the slices are crispy and brown on the bottom. Flip over and fry the other side until it is also crispy and brown, and the tomatoes are slightly softened.

Arrange on the buttered slice of bread. Sprinkle with salt and grind a bit of fresh pepper over top. Complete the sandwich with the other slice of bread, cut in half, serve, and enjoy. Blow on your first bite though – it will be hot!

*Note: if your tomato is large, you might need a bigger skillet. If you need a bigger skillet, you might need more butter.

Warm Cauliflower-Barley Salad

This is a pleasant and filling salad. It is perfect for a weeknight, too, because of its simplicity. Serve with fresh fruit or fruit salad for bright companion of flavors. You can also scoop the salad on top of a bed of baby spinach or arugula if desired.

Makes 4 servings or 6 small servings

Ingredients:

½ cup pearled barley

Kosher salt

fresh ground pepper

zest from 1 small lemon

2 Tbsp fresh-squeezed lemon juice

1 Tbsp mayonnaise

1 tsp whole-grain mustard

5 Tbsp olive oil

1 head cauliflower, cut into florets

1 15-oz can of black-eyed peas, drained and rinsed

¼ cup flat-leaf parsley, chopped

Instructions:

Put barley in a medium saucepan. Cover with water by at least 2”. Season with salt and bring to a boil. Boil uncovered until tender, around 30 minutes.

Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium heat. Add cauliflower and sauté, stirring occasionally, about 10 minutes or until browned in spots. Transfer to a large bowl. Then add the black-eyed peas to the skillet and cook until warm. Add beans to the large bowl with the cauliflower. Stir in parsley and lemon zest.

In a separate bowl or measuring cup, whisk together lemon juice, mayonnaise, mustard, and the remaining 4 Tbsp olive oil until blended. Season with salt and pepper. Set aside briefly.

When the barley is ready, drain. Then mix with the black-eyed pea/cauliflower mixture. Drizzle over dressing and stir until well mixed. Garnish with additional pepper and sprinkle of parsley if desired.

Recipe adapted from Bon Appétit, The Bon Appétit Test Kitchen, March 2013, as found on Epicurious: http://tinyurl.com/c6me23s]

Chris’ Conquistador Chicken Pasta

Chris named this pasta as tribute to the mix of old and new world flavors. Did you know that tomatoes are native to Central America and South America? Read more about tomato history in this About.com article by Peggy Trowbridge Filippone (http://homecooking.about.com/od/foodhistory/a/tomatohistory.htm). However you identify the flavors, this is a chicken pasta dish that is simple enough for any weeknight.

1 cup pasta, cooked to al dente (select any pasta you like, such as elbow macaroni or rotini)

½ lb chicken, seasoned, grilled (or baked), and chopped (I used Penzey’s Spices’ Arizona Dreaming seasoning)

2 slices bacon

Salt

Fresh ground pepper

2 cloves garlic, minced

1 Tbsp olive oil

1 pint cherry tomatoes

1 cup baby spinach leaves

2 oz fresh goat cheese

Instructions:

Ensure that your chicken and pasta are prepared, or boil pasta and grill chicken while beginning the other steps. Cook bacon in skillet until crisp over moderate heat. Set aside bacon strips. Add olive oil to bacon drippings and swirl around pan. Add the cherry tomatoes and stir to coat. After about 2 minutes, add garlic and sauté mixture until the first few tomatoes threaten to burst. Add the baby spinach and stir. Once the baby spinach has wilted, toss in the chicken and pasta. Heat through and then crumble in the bacon strips and fresh goat cheese and stir to warm the cheese and incorporate. Season with salt and pepper and then serve.