Today, I've got three vendors I mentioned in my last post. They are still three of my very favorites!
The farm I probably mention most often here is Garden Treasures. I get my bulk canning tomatoes from here as well as most of my produce. They are even carrying mushrooms now which makes me ever so happy since the forager who came two years ago has apparently gotten out of the business. Their produce is consistently beautiful and top quality. And they carry purslane which I am helplessly in love with.
Roasted Strawberry and Black Pepper, Spiced Rhubarb, Lavender and Lemon, and Fleur de Sel Caramel Macarons.
Lilli-Pilli is still going strong selling fabulously creative French macarons, and she has branched out into jams and jellies as well. She never seems to run out of ideas for interesting new flavors and is inspired by the fruits and flowers of the season. Rhiannon sources her berries and fruit from farmers at this market. I love it when vendors support each other! She has opened her own kitchen operating out of her house and I think they are even better than they have been in years past!
I mentioned Patty Pan Cooperative last time. We still visit this stall regularly for their veggie quesadillas. When they've got vegetarian tamales in the freezer we pick a few of those up, too. They are so great for a quick meal when I'm too tired or brain-dead to make dinner happen on my own power. They also source many of their veggies from farmer's market farmers.
As it happened, last night, I went out with a group of friends and left the hubby home with the boys to fend for himself. Squash blossom and smoked Gouda tamales with a side of vegetables for dinner with a lovely little macaron for dessert filled the bill perfectly! I cooked the veggies ahead of time so all he had to do was pop everything in the microwave. Beats the pants off a meal from a box.
1/2 C chopped onion
1/2 C chopped tomato
1/2 C mushrooms
1/2 C purple pepper (green is OK)
1 C sliced zucchini
2 cloves garlic, crushed
1/4-1/2 C deglazing liquid (I used beer, but you could use water or stock)
Oil for the pan
Salt and pepper
Salt and pepper
Heat oil over medium high heat until it shimmers. Add onion, zucchini, and mushrooms and cook until browned. Add garlic and cook for about 30 seconds until scent blooms. Deglaze the pan, scraping up all the lovely brown bits off the bottom of the pan. Add peppers and cook for about a minute and then tomatoes and cook until just warmed through. Peppers should still be crunchy and tomatoes should hold their form. Salt and pepper to taste. Serve with your favorite tamale and you might as well go ahead and finish off that beer, too!