Hello and welcome back to The Stone Soup Cook. Glad you’re here!
This week, I have been featuring a farmer’s market haul challenge. So far, I’m doing…ok. I think I got carried away, but we’ll see how much of my haul I can use up before the week is up.
So, let’s get started, shall we?
At the end of last week, we had just returned from traveling and I was jonesing for a trip to my local farmer’s market. Here’s what I came home with:
2 artichokes, 4 bundles of asparagus, 2 bundles of beets, about a pound of sugar snap peas, cucumbers, arugula, romaine and butter lettuce, 2 zucchinis, red and yellow bell peppers, Yukon gold potatoes, 2 russet potatoes, spinach, about a pound of fava beans, 2 fennel bulbs, green garlic, thyme, rosemary, 1 celery root, 2 bundles of carrots, shallots, mint, onions, a few tomatoes and strawberries:
The proteins I brought home were some California halibut, local salmon, a small chicken, a couple of filets and some shrimp. In the freezer, I had about a half a little ham (maybe a pound?), a couple of links of Italian sausage, some pancetta and a pork tenderloin. Naturally, I wasn’t going to use all of that, but I noted its presence for flavoring and “in a pinch” sort of needs.
So far this week, I’ve featured seared halibut, seared salmon, steak au poivre, a really great arugula and beet salad, hasselback potatoes, oven roasted potatoes, a yummy fresh vegetable stir-fry and zucchini boats.
Today, I’m featuring a breakfast we’ve been eating all week using the fresh strawberries and homemade granola (and I’m still experimenting with making my own yogurt–more on that in a future post!)
The granola is super-yummy and super easy to make!
Next, I’m featuring this super easy, super yummy shrimp scampi recipe:
This recipe is as equally at home as a romantic dinner for two (or a dinner party!) or as a weeknight family dinner when you don’t have any time to cook–it really is that quick and easy!
Alongside the shrimp scampi, I served steamed asparagus and a salad of celery root and carrots:
And now, for the scorecard–here’s what I still have left to use up:
2 artichokes, 1 bundle of asparagus, 1 bundle of beets, about a 1/2 pound of sugar snap peas, cucumbers, some romaine and butter lettuce, 1 zucchini, a red bell pepper, spinach, about a pound of fava beans, 2 fennel bulbs, a little green garlic, thyme, rosemary, 1 bundle of carrots, 1 shallot, mint, onions, a couple of Early Girl tomatoes and about a pint strawberries.
Tune in tomorrow when I make some pizzas to use up a few more of those ingredients! Until then–
Peace, love and good food,
Keri
