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Archive for the ‘Farmers’ market’ Category

Tableau Vivante is thinking about organizing a local farmers’ market tour. Head on over to her site and let her know if you are interested!

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Erin and Superspark came over on Saturday to make preserves. Superspark brought plums from her apartment complex and Costco, and we went over to the Pasadena farmers’ market for strawberries and apricots.


Sugar


Stirring


Sealing


Picture taking


Post production photo shoot


Preserves

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I met Tableau Vivante this weekend at the farmers’ market. We were the same booth, she had a camera around her neck and was talking about photography with the vendor. Could this be the mysterious Tableau Vivante?!?I wondered. It was! I got to meet the woman responsible for introducing me to apriums. She covers the Pasadena Saturday farmers’ market with photos, descriptions, and recipe ideas at http://tableauvivante.livejournal.com/.

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Seascape strawberries

We get out of bed early on Saturdays just for these. They’re usually sold out by mid-morning.

Pasadena Victory Park Certified Farmers’ Market
Saturdays, 8:30 a.m. – 1:00 p.m.
North Sierra Madre Blvd & Paloma Street

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Apriums
Apriums

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Apriums

Tableau Vivante has some great pictures posted from this morning’s Farmers’ Market. One of the farms is selling apriums, and the way she describes them is making me salivate.

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Blue potatoes from the Pasadena farmers' market
Blue potatoes from the Pasadena farmers’ market

Blue potatoes with slivered garlic

Adapted from the Fingerlings with Slivered Garlic recipe on p. 411 of Deborah Madison’s Vegetarian Cooking for Everyone.

Olive oil
1 pound small All Blue potatoes scrubbed and sliced into about 1/3-inch thick rounds
6 big garlic cloves (or more small ones) sliced thinly
Salt and freshly ground pepper

Preheat the oven to 425 degrees Fahrenheit.

Oil a small shallow baking dish (with some of the olive oil). Layer the potatoes in the dish with the garlic. Drizzle with oil. (About 3 tablespoons in addition to what was used to oil the dish — I don’t really measure, I just rub a little oil on the bottom and sides of the dish and then pour a little more oil down each row of potatoes for flavoring.) Season with salt and pepper.

Add a few tablespoons water to the dish, then cover and bake until tender, about 40 to 50 minutes. Remove the foil and bake for about 20 minutes longer until the potatoes brown on the bottom.

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Gavin and I think they might be caramelizing when they brown underneath in this recipe. They taste pretty amazing. If any food bloggers out there can confirm or deny whether or not it is possible to caramelize blue potatoes, please let us know.

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The tomatoes and basil are from Pasadena’s Saturday morning farmers’ market, and the buffalo mozzarella is from Roma Italian Deli & Grocery.

Caprese salad in the making, 1
Caprese salad in the making, 1

Caprese salad in the making, 2
Caprese salad in the making, 2

Caprese salad in the making, 3
Caprese salad in the making, 3

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Russian banana fingerlings
Russian banana fingerlings

We found these Russian banana fingerling potatoes at the Pasadena farmers’ market last Saturday morning, too. They were sweet. I usually toss baby potatoes with olive oil, capers, dill and salt. These didn’t need capers, and the dill was good but not quite right. If I can find these again next week, I want to try them with sage.

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Crosnes

After reading Cook and Nifty Wench’s post about crosnes, we bought some at the farmers’ market on Saturday.

Crosnes
Crosnes

About crosnes
About crosnes

We sauteed them in butter…

Crosnes sauteing
Crosnes sauteing

…and added lots of salt and pepper and oregano from our garden (still following Cook and Nifty Wench’s lead).

Oregano in my garden
Oregano in my garden

They tasted like very good french fries, but they felt crisper and crunchier, like little carrots.

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Update: erin’s kitchen has a post on crosnes, too: Crazy, Crispy Crosnes

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