Welcome to week 2 of Farmer’s Market Feasting. So, what do we have here? On the left, there’s granola, goat cheese, and two different kinds of cookies. On the right there’s pork italian sausage, pickled fiddleheads, and hot salsa. Center stage there’s strawberries, purple basil, herb bread, garlic scapes, tomatoes, and the zucchini that time forgot.
The cookies quickly disappered. The pickled fiddleheads are topping salads, and the salsa awaits tortilla chips, or something else much more interesting. The goat cheese is great on crackers, and the bread is being enjoyed with butter, and rosemary/thyme-flavored olive oil. There’s a lot of purple basil left, even though I’ve used it a couple of times this week. That’s a lot of basil. The strawberries were enjoyed out of hand, topped with whipped cream, and over the last of the cupcakes I baked for the (sob) Bruins.
That leaves us with the sausage and the vegetables. So here’s what happened to them:
Here is an Italian sausage vegetable stew, with onion, tomato, and zucchini. First I browned the sausages over medium heat, turning them frequently for even browning. The spring onions are left over from the first CSA share, and I sliced them thinly, chopped the zucchini into 1/2 inch pieces, and sauteed them in the pan drippings. I did have to drain the pan a bit after removing the sausages, because they gave up quite a bit of fat, and I didn’t want my vegetables to be greasy.
The sausages were sliced on the bias, the tomatoes chopped, all went into the pan, a wee bit of water to prevent scorching while waiting for the zucchini and tomato to release their juices, and a lid on top, and let it simmer. Sadly, I meant to include the garlic scapes in here, but got distracted and left them in the fridge. Don’t worry, I’ll figure out something to do with them ;).
The stew was served alongside this:
This is polenta, with peas from this week’s CSA share, and finely shredded purple basil. Polenta with Peas and Purple Basil. I cooked the polenta according to package directions, stirred in the basil and peas at the very end, along with a handful of grated Parmesan cheese, and spread it in a baking sheet. After a couple of hours in the fridge, I cut it into squares, fried it up in a pan, and here’s the plate:
This was such a great marriage of spring and summer flavors, and I love the colors in the polenta, so bright and bold.
Just as a preview, here’s what I picked up today at the Farmer’s Market:
It’s a slightly smaller haul than usual, because I didn’t have as much cash with me as I thought I did, so bought only what I really needed to buy. From left to right, there’s rosemary/thyme focaccia, an M&M cookie, tomatoes, strawberries, ground beef, coffee, granola, and shortbread cookies (rocking the sun and palm tree after 6 straight days of rain).
I have plans for all of this already. Time to get started. Until next time, go see what’s what at your Farmer’s Market, and I’ll see you soon on the Road.