Sunday, June 03, 2007

Farmer's Market Weekend

Yesterday, My Love and I got up at 5AM and took a spontaneous trip to NYC. We weren't planning to be there long. Just long enough to do a bit of shopping on Canal Street and walk through the Farmer's Market in Union Square.

We found a parking space a few blocks from Union Square and fed $1.00 into a meter to park for one hour--a bargain in the Big Apple. The weather was beautiful, and it was early enough that it hadn't gotten too hot. From a block away, we could see the white-tent stalls lining the perimeter of the park. We walked through the market and I bought a few of my favorites: two bunches of asparagus, a half-dozen apples, a half-gallon of apple cider, 6 maple sugar leaves, and one large tomato. There were flowers everywhere and a lot of great arts and crafts vendors, too.
This was the shopping I had come for, honestly. While I like me a little fashion shopping on occasion, I love to experience new markets. The people, the smells, the sounds, the variety, it all makes me smile with peace and memories. And the produce in NY is a little behind the produce down here, so while the asparagus is almost at season's end in Maryland, it's much earlier in it's life cycle up there. I would have gone nuts and bought much more than I did if we didn't have a three and a half hour drive ahead of us.

This morning, I got up bright and early, hoping to beat the rain to the farmer's market downtown to get the rest of my fresh necessities for the week. I stood in a line for 15 minutes for freshly shucked peas. I picked out two stalks of rhubarb for a rhubarb sauce experiment prompted by childhood memories. I got a half-peck of Fuji apples grown on trees in an orchard in Gettysburg. I also picked up some Swiss chard to try, some baby red potatoes, two bags of mixed greens for salads, and a bunch of spring onions.

I came home and promptly cooked up a breakfast fit for a queen. I sauteed three stalks of asparagus in olive oil, just until they turned bright green, along with left over mushrooms and two chopped green stalks from the spring onions. I chopped a small, left over red potato with a slice of red onion and microwaved them for 2 minutes. Then I sauteed them in olive oil, as well, until the potatoes were soft and crispy on the outside.

While the potatoes were cooking, I whipped up two eggs with a dollop of milk and started an omelet. I chopped up two basil leaves and a little bit of parsley, straight from my container herb garden.

When the omelet was done, I put the asparagus, mushrooms and onion on one side, sprinkled it with some shredded cheddar cheese, and topped it with the chopped basil and parsley. Then I folded the other half of the egg over the top and slid it onto my plate. omelet and homefries made mostly from fresh vegetables and herbs. A farmer's market breakfast big and healthy enough to hold back the hunger for hours, not like the usual oatmeal and English muffin I eat. I have a feeling I'll be spending a lot more time in the market and a lot less time at Giant this summer.


katy said...

It's taking a lot of self-control to not lcik the computer screen right now!

Yum. That omelet looks amazing, and I'm not a huge omelet fan (I am a mushroom freak though -- that sounded totally wrong!).

You gotta love the farmer's markets. We've been to the one in Towson before and I'd like to go back...


Anonymous said...

Wow that herb garden looks how I dream mine will look eventually. And that omelette makes me drool!

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