The pickup: When it comes to fruit, no matter how much I buy on Saturday, we’re out by mid-week. Luckily the Eastside Farmers’ Market offers a quick fix on Thursdays. Last week I picked up a half-flat of raspberries and blackberries, several peaches, a bag of salad greens, a couple of yellow and green zucchini, a bunch of purple spring onions, and a large container of tart cherries.
The results: The berries and peaches we ate out of hand, as well as over cereal, yogurt, and ice cream. The zucchini I turned into a delicious frittata, first cutting them into matchsticks, then sautéing them in a little butter with the purple onions and a clove of sliced garlic. To this I added a handful of leftover bacon, a lightly beaten egg, a bit of chopped basil from the garden, and some grated Parmesan. A brief moment under the broiler and it was done: lunch for one.
As for those cherries, I’ve got tart dough chilling in the fridge. I’m thinking galette: a sprinkling of ground almonds over the dough, topped with the pitted cherries and a handful of sugar. That is, if I don’t eat all the cherries first (and save the dough for a cooler day to bake).
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
Want more? Comb the archives.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything