farmer’s market dinner

In dinner on June 29, 2010 at 1:45 am

i work next to the USDA, which hosts a farmer’s market every friday. how cool is it to be able to buy produce picked in the morning and make it into easy, fresh, yummy, seasonal – and healthy – dinner that night? (my friends from california are like, um YEAH welcome to our lives!)

so this is what i ended up with:

presentation is also super important, i think, although it doesn’t have to be anything fancy.

most of it is pretty self-explanatory, but i do want to tell you about the potato salad i made. i didn’t want any heavy mayonnaise dressing, so instead i went for white wine-lemon-caper sauce. hard to go wrong, right?!

start by boiling your new potatoes in salt water. (“new potato” is a type of small, young potato.)

i like the red ones, but the white ones are fine, too. i also always leave the skins on new potatoes – just give ’em a good scrub under the faucet first.

when they were 3/4 of the way done, i drained them and cut them into bite-sized chunks.

i also chopped a spring onion.

add both to a cast iron or similar large pan over medium heat.

then i added about a 1/3 of cup of white wine and 1/3 of a cup of the liquid i boiled them in, as well as some capers and a splash of caper juice.

simmer until the potatoes are done and liquid has mostly reduced. add more boiling liquid if you have to.

in a serving or mixing bowl, have a small patty of butter waiting…

just a little one. about a tablespoon.

when the potatoes are done, pour them directly into the bowl (with the remaining sauce) and mix well to melt and distribute the butter.

squeeze fresh lemon juice to taste, and add a sprinkle of salt and pepper.

i think this dish could be served hot, warm or at room temp.

and to finish out a farmer’s market dinner, you  need a farmer’s market dessert!

blueberries, strawberries and white peaches…

(toss with a little flour or corn starch to thicken the juices)

crumble topping…

i have a new favorite recipe for crumble topping. almost equal parts – although a little heavier on the oats – of oats and brown sugar, salt, cinnamon. then pour over a tablespoon or two of melted butter – just enough to wet everything – and sprinkle over the fruit. (here’s the old recipe.)

bake for about 20 minutes or until the top is browned and the juices are bubbling.

happy summer!


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