I had to be at the old house to meet an estimator at 10.30, so we tried to head to the market as early as possible, which turned out to be 9am. Then we were thwarted by a special selection of early morning shoppers. One very slow lady threw her tomatoes into the scale and then exclaimed that they were bruised and demanded a trade. I learned that the male vendors cannot multi-task at all and could not possibly, say, process a transaction or listen to what someone had to say while doing another task.
All this is probably because I felt the pressure of time. Still, we walked away with a tremendous amount of produce in a very short amount of time.
From McMullan, we got these two types of lettuces -- one loose, one not. And then from Many Fold, the garrett's ferry which is, I think, a brie-like soft rind goat's milk cheese.
We hit up Indian Ridge first and we saw a nice selection that ended up being different from other farmers. We bought these beautiful yellow and zebra zucchini as well as the handful of okra, pole beans, and chanterelles. Now, I have no idea what to do with pole beans, but Josh has liked them in salads and I could stand to learn a new vegetable. We also got some potatoes.
From McMullan, we bought these bi-color corn and tiny head of cabbage. Those eggplants are from Burge and they are quite purty.
Whew, there's more! From McMullan, the cherry tomatoes, sweet peppers, and cucumbers. Also these pretty figs! I ate one as I took these pictures. :)
And then a pile of okra (enough for two servings) and five poblanos from Burge.
From Storico Fresco, we bought a selection of dry pastas. The middle pasta, Michael was telling us, is a combination of whole wheat and chickpea flour and is supposed to be ideal with pesto.
That's 38 lbs of McMullan celebrity tomatoes in three boxes. I had mentioned to Rebecca weeks ago that I would be wanting to can tomatoes, but when she reached out to me on Thursday saying she had slightly blemished tomatoes, I leaped at the chance. I took all they had.
After a can of canning, where you've only made it through half of the tomatoes, you are damn tired. I made this pesto from some basil that Mansi had given me and supplemented it with the same from my earthbox. Then I added pine nuts, salt, pepper, and a generous shaving of parmigiano and Il Bel Cuore evoo.
It was mighty fine, as a pesto should be.
I cooked up the pasta. It turned out thicker than I expected, but I had high hopes. As it turned out, it was kind of cardboard tasting and it was pretty disappointing I ended up not finishing it. Sad bunny.
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